NEW SERVICES
FOR WEIGHT LOSS
Kootenai Clinic’s Diabetes & Endocrinology Services is now offering
metabolic testing for weight loss.
The metabolic tests are performed with the center’s new ReeVue
Indirect Calorimeter. Patients breathe for 10 minutes into a tube
attached to the machine, which measures the amount of oxygen the
resting patient uses and then calculates the patient’s basal metabolic
rate (BMR). This represents the number of calories the body burns at
rest. The technology also generates a complete report with customized
recommendations on the number of calories the patient should con-
sume to lose weight.
“People may go on a lower-calorie diet, but it is really just a random
estimate of how many calories they think they should consume to lose
weight,” said Maria Rodebaugh, M.D., the medical director for Diabetes
& Endocrinology Services. “The ReeVue calorimeter allows us to measure
each individual’s metabolic rate and then recommend individualized
calorie levels that are appropriate for each patient’s target weight loss.”
C A L O R I E C O N F U S E D ?
Want to learn how these new services can help you? Call
(208) 625-5500
.
special diets due to health prob-
lems, Dr. Rodebaugh added.
“Unlike other cooking classes,
our classes are taught by health
care professionals who have the
knowledge to answer medical-
related food questions and make
expert recommendations on how to
modify recipes for certain health
conditions,” she said.
While the program targets people
with diabetes, classes are open to
anyone who wants to incorporate
healthier ways of cooking and eat-
ing. The classes cover a variety of
topics, including making desserts,
soups from scratch, vegetarian
meals, and quick but nutritious
breakfasts.
“We want to teach people that
healthy cooking is not just for
patients who have chronic medical
problems,” Dr. Rodebaugh said.
“These are healthy meals that
the whole family can share and
enjoy.”
Julie said the meals she learned
to cook in her first class were as
simple as they were delectable.
“I’m not a gourmet cook, and I
don’t want to spend all day in the
kitchen,” Julie said. “I really liked
the fact that they taught us how
to make tasty, healthy meals that I
can easily cook myself with ingre-
dients I already have at home.”
C U L I N A R Y
C L A S S E S
For more information,
call
(208) 625-5500
or visit
kootenaiclinic.org
.
ROASTED ROSEMARY
BABY RED POTATOES
Yields about 6 servings.
Ingredients
1½ pounds (about 24) uncooked
red potatoes, baby variety
1 tablespoon extra virgin olive oil
¾ teaspoon sea salt or kosher
salt, divided
1
⁄
8
teaspoon freshly ground black
pepper
1 tablespoon freshly chopped
rosemary
Instructions
◗
Preheat oven to 425 degrees.
◗
On a rimmed baking sheet, toss
potatoes with oil, ¼ teaspoon salt
and pepper. Roast until potatoes
begin to brown but aren’t yet
tender (about 20 minutes).
◗
Remove potatoes from oven
and sprinkle with rosemary and
remaining ½ teaspoon salt; toss
to coat. Return to oven and roast
until potatoes are golden and
tender (about 5 to 10 minutes).
KH . ORG
19
NUTRITION
