Nutritional Recommendations, Education & Eating Strategies for Weight Loss
Gradual Calorie Reduction
Rapid weight loss from a diet based on extreme calorie restriction is difficult to maintain. The most effective way to achieve long term weight loss is to create a gradual calorie deficit.
For example, one pound is the equivalent of 3,500 calories. To lose one pound in a week, a person would need to eat 3,500 calories less than base energy needs, or burn 3,500 calories more each week - or ideally, a combination of these two efforts.
An individual’s specific energy needs are determined by an evaluation with a registered dietitian. We see better long term results when an individual makes gradual lifestyle changes.
Changing Eating Habits
Like all of our staff, our registered dietitians are interested in you as a person and understand that people have diverse needs, wants and experiences. The focus goes beyond losing weight or lowering cholesterol. Together, we’ll look at eating patterns that make the most sense to change, and examine changes that will have the most impact.
We also place a strong emphasis on education, to help you understand how many calories you should take in, how much fat is appropriate to include in your diet and how all of this impacts weight. The dietitian will help you understand how your eating habits affect your ability to make positive changes toward your goals.
The dietitian may ask you to keep a food journal
. Examining your current eating patterns will shape our nutritional recommendations. Following a nutritionally sound diet ensures you’ll receive all of the nutrients you will need to stay healthy while losing weight.
The Froedtert & the Medical College of Wisconsin Bariatric Surgery Program offers a selection of recipes designed specifically for bariatric surgery patients
to enjoy. Many of our recipes were shared by individuals who have undergone bariatric surgery at Froedtert & the Medical College. All of the recipes provided have been reviewed by our registered dietitians for optimal nutritional content.