It’s hard to miss: supermarket shelves lined with sweetened beverages touting numerous health benefits, like added vitamins or vegetable servings. But Beal cautions consumers to read the label before they start sipping.

“Sweetened beverages provide a lot of calories for very little nutrients,” she says.

For example, even if a drink contains 100 percent fruit juice, it is still missing the hunger-satisfying fiber and other essential nutrients that come from a fresh piece of fruit. And because beverages are not filling, it is easy to consumer hundreds of calories a day without curbing your hunger.

High fructose corn syrup is a popular additive in many beverages, which also ramps up the calories with no nutritional benefit.

“One 12-ounce can of soda provides up to 45 grams of sugar,” Beal explains.

And don’t think you’re off the hook because you hydrate with sports beverages.

“Those drinks are specific to athletes because they need to replace electrolytes,” she says.

Unless you are exercising vigorously for hours a day, you’re negating your efforts by consuming unnecessary calories, sugar and even salt in seemingly innocent sports drinks.

The bottom line?

“When you’re choosing beverages, control the portion size and don’t forget the most essential beverage: water.”

Beal’s grocery store tour is a part of Piedmont’s Weight Management class series offered through the cardiac rehabilitation department. For more information, call 404-605-3167.

For additional healthy lifestyle ideas, visit HealthWatch Tips & Tools.

Dairy

When it comes to milk and cheese, not all dairy is created equal.

Whole, 2 percent and skim milk generally have the same amount of nutrients, but you’ll see a significant different in the amount of fat and calories, so select lower-fat versions whenever possible.

You don’t have to eliminate cheese from your diet, but look for waistline-friendly white cheese (such as mozzarella) in lieu of orange cheese (like cheddar). In general, lighter-colored cheese has less fat and calories than darker varieties. Additionally, cheeses with a strong taste, such as blue cheese, add more flavor to your dish, so you can use less.

If you hate the thought of giving it up cheddar, it’s still possible to include it in your meal plan – just select a sharper, more flavorful version so you can use less of it.

Eggs

Eggs have gotten a bad reputation because of their high cholesterol content, but it is possible to include them in a heart-healthy meal plan.

“Egg whites contain most of the protein. This is the highest biological value of protein we can find in food,” she explains. “The yolk contains fat and cholesterol.”

When scrambling eggs, Beal recommends using one whole egg and two egg whites or egg substitutes.

She explains there is no nutritional difference between white and brown eggs, which is a common myth. The color varies simply by the breed of the hen that produces the egg. What is more important is what you are actually getting from the egg.

By making these simple adjustments, you don’t have to give up dairy or eggs to meet your weight loss goals.  

Beal’s grocery store tour is a part of Piedmont’s Weight Management class series offered through the cardiac rehabilitation department. For more information, call 404-605-3167.

For additional healthy lifestyle ideas, visit HealthWatch Tips & Tools.

“Around 11:15 p.m., I heard a crash in the kitchen,” says Hadzic. “I went to the kitchen to find my brother lying in the floor. I knew it was a heart attack.”

Hadzic’s wife also woke up when she heard the crash and as soon as she saw Ernest on the floor, she called 911. The operator remained on the line with her until Emergency Medical Services (EMS) personnel arrived at the home just minutes later. 

“They came in, they saw him down and they [took over] the care from that point,” he says. “They tried to shock him, put a tube in his mouth and started doing CPR.”

Hadzic says paramedics spent about five minutes trying to resuscitate Ernest in the kitchen. He was then transferred to the ambulance, where EMS continued to deliver emergency care.

From ambulance to emergency department

“EMS plays a vital role within the community and with us,” says Chris Nichols, M.D., an emergency medicine physician at Piedmont Atlanta Hospital. “It’s a team effort.”

As first responders, EMS can communicate with the emergency department while they are onsite with a patient.

“We can hear and see what’s going on by what they tell us,” explains Dr. Nichols. “At the same time, we can formulate a plan.”

For example, paramedics can run an EKG on a heart attack patient en route to the hospital, says George Leach, M.D., an emergency medicine physician.

“They can then send [the EKG results] to us – that’s money,” says Dr. Leach. “We call in the cardiologists and get everything started. Sometimes, everyone is waiting for the patient by the time they get here.”

Dr. Nichols says the best first responders can make quick and confident decisions.

“Fortunately, with the EMS that we have in the greater Atlanta area, these guys are awesome,” he says. 

Drs. Leach and Nichols want to thank paramedics for the important role they play in emergency care:

“You guys are a vital part of making our job easier and more efficient, and first and foremost, delivering the patient care that we’re proud of here,” says Dr. Nichols.

Hadzic says it is comforting to know that first responders are prepared to handle emergencies quickly and with confidence.

“It is a big relief when you see someone who knows what to do,” he says. “[EMS] really did an amazing job – they saved my brother’s life.”

For more information, visit Piedmont Emergency Services.

“I got up to 409 pounds by very poor eating habits [and] a lot of fast food,” says Rozier.

Everything from traveling to shopping for clothes was challenging because of his weight, he says.

“I would always have to wear an extra seatbelt on the airlines. Just trying to find clothes was a challenge. You’re looking for a 60-inch waist – that’s not very easy to do.”

A breaking point

In 2009, Rozier reached his breaking point and knew it was time for a change. After asking around for recommendations, Rozier scheduled an appointment with Piedmont Atlanta bariatric surgeon Kevin McGill, M.D.

Bariatric surgery is an umbrella term for several weight-loss surgeries designed to help morbidly obese patients lose weight when they face life-threatening complications. Common bariatric procedures include:

• Gastric bypass
• Lap banding
• Sleeve gastrectomy 

These procedures limit the amount of calories the body can absorb so the patient can shed excess pounds.

“I was skeptical. I’ll be the first to admit I was going, ‘I can do this on my own; I don’t need surgery,’” he says. “That’s what I kept on saying – ‘I can do it, I swear I can do it.’ I wasn’t, but I was saying it.”

After the appointment, Rozier says he knew Dr. McGill was the perfect physician for his situation.

“He basically said, ‘Okay, I’ll help you on this side, but you’re going to need to help me with these other things,” says Rozier.

Dr. McGill determined that gastric bypass would be Rozier’s best option. He asked Rozier to commit to a weight loss regimen – starting that day. He also told him that he needed to lose 20 pounds prior to the surgery.

Gastric bypass essentially shrinks the stomach by using a stapler device to create a small stomach pouch. The small intestine is then attached to the new pouch, creating a “Y” shape. The procedure reduces the amount of food a patient is able to consume and thus, their caloric intake.

Dr. McGill cautioned that gastric bypass was not a “quick fix” for weight loss.

“This is a lifestyle change and you hear that all the time, but it truly is,” says Rozier.

The life-changing results

At the time of his surgery, Rozier had type 2 diabetes and was taking nine pills a day. The gastric bypass was so successful, he has not needed diabetes medication since the surgery.

“My diabetes is 100 percent under control,” he says.

Not only is Rozier better able to manage a chronic disease, but he has also lost more than 150 pounds.

His goal is to lose an additional 60 pounds, “but that’s not up to Dr. McGill – that’s absolutely up to me and I want to get there.”

Rozier believes that if every patient understood how lifesaving weight loss can be, they would all do it, too.

He sees his primary care physician every six months to have his cholesterol, blood pressure and glucose numbers checked.

“[My primary care physician] is absolutely amazed,” he says. “He point-blank said, ‘Dr. McGill saved your life and he at least added another 20 years to it.”

Piedmont’s team of fellowship-trained and board-certified surgeons, as well as nurses, fitness experts, nutritionists and sleep specialists work with each patient to develop a personalized plan to address weight loss before and after bariatric surgery.

For more information, visit Piedmont Bariatric Services.

Meat, poultry and seafood can be part of a healthy, balanced diet when you keep a few basic rules in mind.

In the meat and poultry section, look for:

• The words “loin” or “round” on the package. This indicates a leaner cut of meat, with less fat and calories.
• Eighty-five percent fat-free or lean ground beef. Meat with even less fat (such as 92 percent lean) can be more expensive, so 85 percent is both wallet- and waistline-friendly.
• Boneless, skinless chicken or turkey.

Prepackaged lunch meats can also be a diet pitfall, so select fresh-sliced varieties in the deli whenever possible. This will cut down on salt and fat, which are often used to preserve packaged meats.

“We’re only allowed a teaspoon of salt a day – that’s 2,000 milligrams,” says Beal. While prepackaged deli meat, chicken or steak may save time, “make sure you aren’t cutting corners on your health.”

Beal’s grocery store tour is a part of Piedmont’s Weight Management class series offered through the cardiac rehabilitation department. For more information, call 404-605-3167.

For additional healthy lifestyle ideas, visit HealthWatch Tips & Tools.

It is easy to assume that fresh produce is always the best choice, but in some cases, frozen fruits and veggies may give you more health benefits and bang for your buck.

“The truth about fresh versus frozen is that both have the same nutrients, unless [frozen produce] has sauces or sugars added,” says Beal.

If your favorite vegetable or fruit is out of season or is more affordable frozen, frozen is often the better choice.

“You want your fruits and vegetables to be the most colorful things in your basket and you want variety,” she adds.

What about fruit and vegetable juice? When you forgo whole produce for juice, you’re missing out on filling fiber contained in the skin. While some 100 percent fruit or vegetable juices are available, many consumers select fruit cocktails that only contain 5 to 20 percent juice.

“That gives us added calories and less nutritional value,” says Beal.

When you drink fruit or vegetable juice, make sure it’s the 100 percent variety and limit yourself to a 4- to 6-ounce serving.

“Do not think juice is a replacement for fruits and vegetables,” she cautions. “When you have the opportunity to buy fresh, fresh is the way to go.”

Beal’s grocery store tour is a part of Piedmont’s Weight Management class series offered through the cardiac rehabilitation department. For more information, call 404-605-3167.

For additional healthy lifestyle ideas, visit HealthWatch Tips & Tools.

With the prevalence of low-carb diets, it is no wonder that many people believe grains should be avoided. However, Beal explains that whole grain bread, cereal and other carbohydrates can actually be nutritious because they provide B-complex vitamins, vitamin E, antioxidants and fiber.

Her advice on choosing healthier carbohydrates? Read the ingredients label and select:

• Whole wheat flour or 100 percent whole wheat as the first ingredient. (Ingredients listed first make up the highest percentage of the product.)
• Labels that indicate the product has fiber and whole grain, such as a logo from the USDA.
• Products without artificial coloring or preservatives. Caramel coloring is often added to make products appear brown.
• Instant oatmeal or cereals without excessive fat, sugar and calories.

In addition to bread, cereal and pasta, fruits and vegetables are also considered carbohydrates. Fresh produce can be a healthier carbohydrate option, especially if you are trying to lose weight.

“Carbohydrates need to be healthful because we are going to eat the most calories from this food group,” she says. “Aim for two to three servings of whole grains every day.”

Beal’s grocery store tour is a part of Piedmont’s Weight Management class series offered through the cardiac rehabilitation department. For more information, call 404-605-3167.

For additional healthy lifestyle ideas, visit HealthWatch Tips & Tools.

Whether a patient has suffered a stroke, an injury or cancer, the inability to communicate others can be one of the biggest challenges in the recovery process. Speech-language pathologists (SLPs) are experts who work with patients on both an inpatient and outpatient basis to help them regain their ability to speak with confidence again.  

“We focus on swallowing, communication, cognition and voice issues,” says Laura Aleshire, M.A., CCC-SLP, an inpatient and outpatient speech-language pathologist at Piedmont Atlanta Hospital.

Speech-language pathologists undergo a significant amount of training and must complete a four-year undergraduate degree and a master’s program, followed by a yearlong clinical fellowship. SLPs can work in a variety of settings, from schools to hospitals to outpatient clinics.

While speech therapy can continue for months after a patient has been treated for his or her condition, it often begins while the patient is in the hospital. The therapy administered depends on a patient’s diagnosis and level of care. For example, an inpatient with a brain injury may be treated for swallowing issues, while an outpatient recovering from stroke may work on word-finding exercises.

“Difficulty speaking can mean a lot of different things, whether it’s slurred speech, the quality of sound coming out or language issues,” says Aleshire. “Therapy is tailored toward an individual’s needs.”

Inpatient speech therapy

“Inpatient SLPs are more focused on diagnostics and functional ability,” says Natasha Peacock, MCD, CCC-SLP, an inpatient speech pathologist at Piedmont Newnan Hospital. “Ninety percent of what I do is working with patients who have trouble swallowing.” 

When patients – from premature babies to stroke victims – are acutely ill, they can suffer from swallowing disorders, making eating and drinking difficult or even impossible. Therapists like Aleshire and Peacock work with their patients on positioning and swallowing techniques to improve the recovery process.

Inpatient SLPs work with a wide variety of people in many areas of the hospital. Cases include neurological issues, such as stroke or progressive disorders; general weakness; voice disorders; nodules on their vocal cords; a weakening of the vocal cords; or head and neck cancers.

Patients usually spend one to two weeks maximum in an inpatient setting.

“Because the patients we work with on the inpatient side tend to be more ill, our role can differ a bit from that of an outpatient therapist,” says Aleshire.

“Sometimes we see patients with an altered mental status, so we want to get them back to their baseline functioning,” says Peacock. “We can then assess if they are a viable candidate for outpatient speech rehabilitation.”

Outpatient speech therapy

Outpatients are usually not as ill as inpatients, so speech and voice rehabilitation, rather than swallowing therapy, can be more intensive. Typically, speech therapy occurs several times a week for about 45 minutes to an hour per session.

In an outpatient setting, the SLP will conduct an evaluation, discuss the patient’s symptoms and areas of difficulty, and then perform testing based on areas that have changed since a patient’s medical diagnosis.

“If a person has difficulty with word finding, we might show them photos or train them on strategies to use when learning to name photos or items,” says Aleshire. “At higher levels, we might have them engage in conversational tasks, using these strategies at a conversation level.”

A number of patients are considered “professional voice users,” such as sales representatives, teachers, singers and actors.

“They will come in extremely frustrated and worry they won’t be able to continue the job they love,” explains Aleshire. “When they’ve gone through a therapy program, they leave feeling confident with their voice and if they maintain it, they’ll be able to stay in their jobs way down the road.”

Aleshire’s favorite part of her job is seeing patients leave with a renewed sense of confidence in their ability to communicate.

“My favorite part of my job is being able to follow someone and see success,” she says. “It is extremely rewarding to see people come in speaking very softly and leave with a nice, strong, healthy voice.”

For more information on speech-language pathology, visit Piedmont Rehabilitation.

Tips courtesy of the Speech-Language Pathology Department at Piedmont Atlanta Hospital.

Do: Drink more water

Aim to drink at least eight to 10 glasses a day. Staying hydrated helps protect the mucus covering of the vocal folds and allows them to vibrate more effectively. Water also helps your throat feel less irritated, whether you are speaking frequently throughout the day, are ill or have allergies. 

Don’t: Overdo it with “drying agents”

Drying agents include:

• Caffeine: i.e., sodas, coffee, tea, chocolate, etc.
• Alcohol: i.e. wine, beer, liquor.
• Medications that have a drying effecton vocal fold tissues such as antihistamines, decongestants, diuretics, and over-the-counter cold and allergy remedies.
• Mentholin cough drops or mint. Substitute non-menthol hard candies (i.e., lemon drops, fruit flavor, etc.)

Do: Warm up before speaking extensively

“I recommend to professional voice users – such as singers, actors, sales associates and teachers – that they warm up their voices prior to significant voice use,” says Laura Aleshire, M.A., CCC-SLP, a speech-language pathologist at Piedmont Atlanta Hospital.

Natasha Peacock, MCD, CCC-SLP, a speech-language pathologist at Piedmont Newnan Hospital, says while there is no standard for vocal warm-ups, she suggests the following tongue twisters for vocal relaxation and better articulation.

• Red leather yellow leather.
• Unique New York.
• The big black bug bled blue black blood.

Don’t: Push through hoarseness

“When the voice is hoarse or irritated, voice rest is the best thing for it,” says Aleshire. “Do not push through hoarseness or illness – allow your voice time to heal prior to using it in the typical way.”

Do: Manage your heartburn

Stomach acid reflux from heartburn or gastroesophageal reflux disease (GERD) can travel to larynx and greatly irritate the vocal folds. Reflux may occur “silently” without physical symptoms of heartburn. Try the following to minimize stomach acid reflux:

• Avoid spicy and fatty foods, caffeine, and alcohol.
• Do not eat three to four hours before lying down.
• Avoid large meals and overeating.
• Lose weight if appropriate.
• Sleep with the head of the bed elevated.
• Consistently take medications if they have been prescribed by a physician.

Don’t: Smoke or use tobacco products

If you need yet another reason to quit smoking or using tobacco products, do it for the sake of your voice. If you are a nonsmoker, avoid secondhand smoke and other airborne irritants as much as possible.

Do: Break bad voice habits

Eliminate or reduce the following habits – known as laryngeal traumatic behaviors – that result in inefficient sound production and/or vocal fold misuse, potentially leading to irritation and damage.

• Yelling/shouting/loud laughing
• Excessive/harsh throat clearing
• Chronic coughing
• Competing with background noise
• Loud speaking volume
• Speaking for extended periods of time
• Speaking while sick or with an upper respiratory infection
• Lengthy telephone conversations
• Whispering

Don’t: Ignore persistent symptoms  

“If vocal symptoms persist for longer than one week, ask your doctor about a referral to an ear, nose and throat doctor (otolaryngologist),” says Aleshire.

Use these tips to keep your voice healthy and strong for life. For more information on speech-language pathology, visit Piedmont Rehabilitation.