Diary of a Bariatric Nurse

I am the daughter of a dietitian. I am a nurse for a weight loss surgery clinic. I learned about nutrition consistently throughout my childhood from my mother and I now preach nutrition in classes daily to patients.

You'd think my personal diet would be flawless, but it is definitely not without blemishes.

I definitely indulge in my fair share of Kraft macaroni and cheese, Hawaiian pizza, peanut butter and jelly sandwiches, french fries and candy. Some of my weaknesses, to name quite a few.

But more often than not, I frequently make food selections from the healthy section of restaurant menus. I routinely add a side salad to my chicken sandwich at St. Mark's cafeteria. I value how such foods make me feel and the lasting energy they offer. Recently, a patient offered in one of our classes, "No food tastes as good as thin feels."

I am also a firm believer that it is possible to make healthy selections from the grocery store, making the end price result the same as buying Spaghetti O's and frozen chicken nuggets.

So when I see my own hospital's cafeteria pricing not reflecting this promise I make to patients, it frustrates me.

When I stray from appropriate eating behaviors and I order a grilled cheese and a side of fries, I pay $3.15.

But when I stick to what I know to be good nutrition, I am punished. When I order a salad with veggies, beans, and light ranch dressing, I pay $5.90.

Nearly double the price of fried food.

I don't know if this is St. Marks' attempt at keeping their weight loss surgery program running, or to keep their cardiovascular surgeons in business, but this price imbalance is one that should not exist, particularly in a hospital setting.

Currently, more than 15 million Americans are obese, including the fact that 1 in every 4 children are obese. Likewise, if trends continue, it is predicted that by 2020, 40% of Americans will be obese. Clearly, we have a surmounting problem.

The underlying cause stems from a conglomerate of issues. Fast food. Dollar menus. Huge portion sizes. Large eating plates. Lack of knowledge/awareness. Genetic predisposition (yes, it is true). And the aforementioned pricey healthy food options.

Though I don't have a clear solution to this growing problem beyond what my surgeons and our practice does currently on a daily basis, I needed a chance to step on my soap-box.

That I did.

And now, I will step down.