Post by Vicky Coerper, a Rex bariatric surgery patient and Rex co-worker. Vicky had bariatric surgery 5 and half years ago, and is writing about her journey through this blog series in order to share her struggles and triumphs on her path to good health.

Life before my bariatric surgery was so difficult, challenging and fake. First of all, have you ever pretended to be happy? It’s a mental game I played when hitting the scales at over 300 lbs. At that size, it’s hard to feel like you fit in to society’s norms, so you say things like “fat people are jovial people”, or “I’m overweight because I’m big-boned”, or “I’m like this because of my mom and great grandma… it’s in my genes; I can’t help it!” But underneath it was all a ruse meant to divert attention away from people seeing the real me, and a ruse to prevent me from accepting responsibility for my poor eating habits.

Vicky before her weight loss, June 2009

I grew up in Wisconsin where our family lifestyle was always centered around what’s cooking in the kitchen. We loved to visit my mom because we knew we’d have the best food, and there was always something good in her kitchen. We knew we’d find “Sock-it-to-me” cakes, Danish pastries, Sweet Potato pies, and an assortment of ice creams in the freezer. Many people from church would follow us home on Sunday because they knew my mom was always going to have some terrific and tasty food cooking, and who didn’t want to be a part of that? It was the culture.

For me, that’s when the weight gain started. From there it seemed like life was always centered around food and eating, because there were great memories associated with eating and entertaining. When life got hectic with the family and then with teenagers, we felt like we needed quick and easy meals because everyone was always on the run.

The weight gain was slow and manageable at first, but things really took a downturn while I was working on my online Masters Degree. I’d work 8-10 hours a day, come home and sit at my computer for another 4-6 hours while my daughters kept the house running, made meals and brought me a plate convincing me that I had to take time to eat! I’d have lots of unhealthy snacks while studying, nicknaming the snacks “brain food.”

I felt like I had this shelf on by backside from all the weight in my hips. I was self conscious getting on a plane; would I still be able to fasten the seat belt?  I always made sure I went to the bathroom before boarding the plane. Trying to get 300+ lbs in those tiny toilet areas was difficult and uncomfortable. I was even embarrassed walking down the aisles because I often bumped into people who were seated in the aisle seats.

Once I hit the point where I didn’t even want to know exactly how much I actually weighed (knowing I was well over 300 lbs), I made a decision that something needed to be done to get a handle on this weight issue because I was so embarrassed.

I’m sure my husband was embarrassed as well, although he’s such a sweetheart that he never voiced what he may have been thinking, but was extremely supportive when I suggested that we attend an information session at Rex for Bariatric Surgery. I’m sure he was thinking maybe I’ll finally get my wife back- I’d gained 170 lbs since we met. I needed to make a plan and work on my plan. I had to find me again and real happiness and stop pretending that life was all good!

Post by Theresa, a member of Rex Wellness Center of Garner. Theresa completed her first half-marathon about six months ago! Her next goal is to compete in Garner’s Inaugural Sprint Triathlon on July 14th, with the guidance of Rodney Jenkins, our “Garner Ironman”. Theresa is blogging about her experiences as a first-time triathlete-in-training to hopefully inspire others to try it! When she has time off from work and isn’t at Rex Wellness Center, Theresa likes to go to the beach and hang out with friends.

“Garner’s Ironman” Rodney Jenkins, Theresa’s trainer for the Rex Wellness Sprint Triathlon in Garner on July 14.

When I was asked to train with Rodney and blog about my experiences in training for my first triathlon, I have to admit I was a bit nervous. One of my fellow members, Lisa, encouraged me to do it, even though I had just recently learned proper swim technique (thanks to another fellow member, Jim).

Although I could swim, I wasn’t exactly what I would call proficient at it yet! Nervousness subsided and excitement took over. After all, who wouldn’t want to train under the guidance of an Ironman?

I met with Rodney last week and we went over the training calendar and he answered all the questions I had. He was confident that if I stick to the calendar I will be okay. Though I was intimidated at first, I look forward to working with Rodney and the others he’s recruited to help me along the way.

Week one of training went off without a hitch. The weather was cooler this week which made it nice to be outside, though that will soon change. That Sunday morning wind in a wide open neighborhood made for a little tougher bike ride! I’m looking forward to week two. I know there will be challenges along the way, be it weather, work, personal, or whatever — but I can’t worry about those things. That’s just life. I’m going to give it my all!!

Post by Aaron Hoag, Dietetic Intern at Rex Wellness Centers. Aaron is currently working toward becoming a Registered Dietitian in Summer 2013.

Tis’ the season for farmer’s markets, community picnics, sunshine, and plentiful seasonal produce! Let’s look at a few rules and guidelines for maintaining the shelf life and quality of your seasonal bounty:

Breads, Cereals, Flour and Rice:
Breads should be stored in the original package at room temperature and used within 5 to 7 days. When bread is stored in the refrigerator it will have a longer shelf-life due to delayed mold growth. Expect a 2 – 3 month shelf-life of bread stored in the freezer. Cream style bakery goods can be refrigerated when they contain eggs, cream cheese, whipped cream and/or custards, but no longer than 3 days.

Cereals may be stored at room temperature in tightly closed containers to keep out moisture and insects. Whole wheat flour may be stored in the refrigerator or freezer to slow the rancidity of the natural oils.

Store raw white rice in tightly closed containers at room temperature and use within one year. Brown and wild rice stored at room temperature will have a shorter shelf-life (6 months) due to the oil becoming rancid. Rice shelf-life may be extended by refrigeration. Cooked rice may be stored in the refrigerator for 6 to 7 days or in the freezer for up to 6 months.

Fresh Vegetables:
Removing air (oxygen) from the package, storing the vegetables at 40°F (in the fridge), and maintaining optimum humidity (95 to 100%) may extend shelf-life of fresh vegetables. Most fresh vegetables may be stored up to 5 days in the refrigerator. Always wrap or cover fresh leafy vegetables in moisture proof bags to retain product moisture and prevent wilting. Root vegetables (potatoes, sweet potatoes, on- ions, etc.) and squashes, eggplant, and rutabagas should be stored in a cool, well-ventilated place be- tween 50°F and 60°F.

Remember- tomatoes continue to ripen after harvesting and should be stored at room temperature. Remove the tops of carrots, radishes, and beets prior to refrigerator storage to reduce loss of moisture and extend shelf-life. Corn and peas should be stored in a ventilated container. Lettuce should be rinsed under cold running water, drained, packaged in plastic bags, and refrigerated. Proper storage of fresh vegetables will help maintain their quality and nutritive value.

Fresh Fruit:
In general, store fresh fruit in the refrigerator or in a cold area to extend their shelf-life. Reduce the loss of moisture from fresh fruit by using covered containers. Always store fresh fruit in a separate storage area in the refrigerator because fresh fruits may contaminate or absorb odors from other foods. Prior to consumption, rinse fresh fruits and vegetables under cold running water to remove any possible pesticide residues, soil, and/or bacteria. Peeling, followed by washing of fresh fruits and vegetables, is another effective method to removing residues.

Ripe eating apples should be stored separately from other foods in the refrigerator and eaten within one month. Apples stored at room temperature will soften rapidly within a few days. Remember to remove apples that are bruised or decayed prior to storage in the refrigerator. *Do not wash apples prior to storage.*

Green pears and apricots should be ripened at room temperature and then stored in the refrigerator. Expect up to a 5-day refrigerated shelf-life for these fruits. Unripened peaches may be ripened at room temperature and eaten after 2 days. Store ripe peaches in the refrigerator but consume at room temperature. Grapes and plums should be stored in the refrigerator and eaten fresh within 5 days of purchase. Store unwashed grapes separately from other foods in the refrigerator and wash prior to consumption.

Ripe strawberries can be stored in the refrigerator separately from other foods for approximately 3 days. Citrus fruits, such as lemons, limes, and ripened oranges, can be stored in the refrigerator for up to 2 weeks. Grapefruit may be stored at a slightly higher temperatures, up to 50°F.

Melons, such as the honeydew melon, cantaloupe, and watermelon, may be ripened at room temperature for 2, 3, and 7 days, respectively. Store ripened melons in the refrigerator. Avocados and bananas should be ripened at room temperature for 3 to 5 days. Never store unripe bananas in the refrigerator, since cold temperatures will cause the bananas to rapidly darken.

Use these helpful tips to maximize the shelf life and freshness of your spring/summertime bounty! Be sure to check out the NC specific seasonal Fruit and Vegetable Availability chart for reference as well.

Post featuring Jason K. Kim, M.D. Dr. Kim is a vascular surgeon and a member of Rex Vascular Surgical Specialists. He is double Board Certified by the American Board of Vascular Surgery and American Board of General Surgery. 

The aorta is the largest artery in the body. It carries blood from the heart to all the vital organs in the body and to the legs and feet. An abdominal aortic aneurysm (AAA) can occur when the wall of the aorta weakens and it begins to bulge. If undetected, this bulging aorta can grow larger, silently and without symptoms, and eventually rupture. The risk of rupture is related to the size of the AAA, and rupture of the AAA can lead to severe internal bleeding and death.

If detected early, AAA can be permanently cured. It is estimated that more than a million people are living with undiagnosed AAA, and over 95 percent of these can be successfully treated if detected prior to rupture. AAA causes very few symptoms, but some patients may feel a pulsing sensation in their abdomen, or severe unexplained pain in their abdomen or back. Nearly two-thirds of patients who suffered a ruptured AAA never knew they had the aneurysm until it ruptured.

Risk factors for AAA include age over 60-years old, history of smoking, family history of AAA, high blood pressure, and COPD or chronic lung disease. A painless and risk-free ultrasound based screening can diagnose AAA and determine the need for treatment. Men who have smoked at least 100 cigarettes, and men and women with a family history of AAA should undergo a screening ultrasound.

Once diagnosed, treatment options include medical management, minimally invasive endovascular stent graft repair, and open surgical repair of the aneurysm. The safest and most appropriate treatment of the AAA will depend on the size, location, and other anatomical factors that will be determined by your vascular surgeon. The vascular surgeons of Rex Vascular Surgical Specialists at Rex Healthcare have undergone specialized training and have full access to the most advanced endografts and tools available to successfully treat AAA.

Call 919-784-2300 to schedule your screening AAA ultrasound with Rex Vascular Surgical Specialists.

Another Nurse’s Week has come to a close, but perhaps what we don’t realize is that every week is Nurse’s Week. Every week, we provide outstanding care to our patients and remind ourselves of the pact we have with our patients, families and communities. That pact assures our readiness to restore our patients to their optimal level of health and well-being.

So, what will another year bring us as nurses at Rex? What accomplishments and contributions do you see yourself making to continuously improve nursing care? Perhaps your path may be found in one or more of the areas below:

• Becoming involved in Magnet Re-designation within your unit or department
• Becoming certified in your specialty
• Participation in the Clinical Ladder
• Returning to school to advance your education or career
• Coming up with strategies to reduce the risk of falls
• You fill in the blank!

So, what will we be able to say about this coming year for our Rex Nursing Team? What do we want to be known for?

I can tell you what we are known for: we are known for delivering outstanding nursing care. We are known for ensuring the safety and comfort of our patients. We are known for our keen ability to swiftly change our plan of care based upon a subtle change. We are known for our resilience to constant change. We are known for creating light out of darkness. We are known for nursing excellence.

Let’s make this year the best year yet for Rex Nursing. Your contributions will be critical as we continue through the maze of health care reform, make a move from Cerner to Epic, ready ourselves for our next Joint Commission survey visit and finalize documentation and readiness for Magnet re-designation  just to name a few!  As you can see, we have a great deal ahead of us in the next year. We continue to grow as nurses, both as individuals and as a profession. We are ready for the challenges ahead of us. Our patients deserve our ability to successfully meet these challenges.

I can’t wait to read about our accomplishments and contributions to nursing next year! We will have so many stories to share…what will yours be?

We are grateful to you. Thank you for everything you do for your patients, for your teams, and for Rex Healthcare.