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Going Green for the Greater Good - March 2020 - Subscribe to Outpatient Surgery Magazine

Outpatient Surgery Magazine, providing current information on Surgical Services, Surgical Facility Administration, Outpatient Surgery News and Trends, OR Excellence and more.

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T he surgeons at Excelsior Orthopedics in upstate New York understand that what patients eat and drink before surgery impacts how well they'll recover afterward. Their group, which owns and operates the Buffalo Surgery Center in Amherst, N.Y., recently hired Melinda Yoder, RDN, CDN, as manager of nutritional services to optimize the nutritional status of patients before they arrive on the day of surgery. The sur- geons in the group used to cross paths with Ms. Yoder as she worked independently to ensure patients were physically pre- pared to endure the physical stress of surgery. They were intrigued, asked about her services and ultimately decided to make her an offer. "We're aligned in our goals, so the relationship made sense," says Ms. Yoder. Hiring a dedicated nutritional expert of your own would be ideal. At the very least, educate patients about the importance of eating and drinking right as they prepare for surgery. Losing to gain Patients in a suboptimal nutritional state Daniel Cook | Editor-in-Chief Healthier Eating Is Within Reach Patients who optimize their pre-op nutrition are rewarded with better outcomes. • WEIGHT-LOSS GOAL Lowering BMIs and building lean muscle mass puts less strain on joints and reduces the body's inflamma- tory response to surgery. M A R C H 2 0 2 0 • O U T PA T I E N T S U R G E R Y. N E T • 7 5

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