The Complete Idiot's Guide to Eating Well After Weight Loss Surgery: Ensure Post-Surgery Success and Win the Weight Loss Battle for Good
Dec 2009 · Sold by Penguin
3.5star
2 reviews
Ebook
384
Pages
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Eligible
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About this ebook
Essential info for the quarter million people a year adjusting to life after weight loss surgery . . .
With an increasing array of weight-loss procedures to choose from, more and more are opting for it. But once patients return home, they need guidance for keeping the weight off, while nourishing themselves. Included here are the challenges they face, how to overcome them, meal plans, and 150 recipes tailored for them.
With an increasing array of weight-loss procedures to choose from, more and more are opting for it. But once patients return home, they need guidance for keeping the weight off, while nourishing themselves. Included here are the challenges they face, how to overcome them, meal plans, and 150 recipes tailored for them.
Ratings and reviews
3.5
2 reviews
About the author
Margaret Furtado has more than two decades of experience as a nutritionist and dietician with a focus on assisting patients seeking weight loss surgery. She has assisted such patients at Johns Hopkins Bayview Medical Center, as well as at the Weight and Wellness Center at Tufts Medical Center and the Weight Center at Massachusetts General Hospital. Furtado is the coauthor of The Complete Idiot's Guide to Eating Well After Weight Loss Surgery.
Joseph Ewing is a clinical dietician with Genesis Healthcare, a freelance dietician, and a personal chef. He is the author of four cookbooks, among them Idiot's Guides: The Chia Seed Diets. He holds degrees in culinary nutrition and culinary arts from Johnson and Wales University, and he completed a dietetic internship program at the University of Maryland.
Joseph Ewing is a clinical dietician with Genesis Healthcare, a freelance dietician, and a personal chef. He is the author of four cookbooks, among them Idiot's Guides: The Chia Seed Diets. He holds degrees in culinary nutrition and culinary arts from Johnson and Wales University, and he completed a dietetic internship program at the University of Maryland.
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