Losing Weight, Gaining
Knowledge
“I learned portion size and control and how to determine the
amount of fat and sugar content in the food. I had to make
adjustments to take the time to prepare my breakfast and
lunch during the week. Just about everything I prepare is either
baked or grilled. I eat more fish, poultry and salads — I have
a salad with just about every meal and if I dine out I definitely
have a salad before my meal to ensure that I do not overeat.
I’m drinking more water, eating steamed vegetables and more
fruit. I’ve had to be committed and consistent on the weekend,
giving up fast foods, cookies and pop. I used to drink four to
five cans of Pepsi a day. Before the program, I was always
tired and took a nap every Saturday and Sunday. Now I just
keep moving, which burns more calories.
— Cassida Razor, registration and administrative manager
“Four years ago I weighed 130 pounds and before the wellness program I was 179, standing at 4’ 11”. I was always
hungry at my desk and tired and sluggish before the end of
the day. I couldn’t concentrate without putting something
in my mouth. When I left work, I couldn’t wait to get on the
couch and sleep. I would get exhausted from the 3/4-mile
walk from the train station. I lost13 pounds during the program and another 3 pounds after as well as five inches. I’m
down two dress sizes. I want to lose 15 to 20 more pounds.
I’m not out of breath like before. I feel lighter and better
about myself. I’m faster on my feet and enjoy playing with
my 5-year-old grandson without becoming tired. I’m more
alert and can finish projects faster than before. I hardly ever
think about snacking and I’m not tired on my way to work,
during work or when I go home.
— Ramona Hopkins, project coordinator
a major benefit, but to give individuals the knowledge and tools
for living a long, healthy life.
“Since we had someone endorsing the product, we felt it
would be good to use [Transitions] as our pilot program,” Dee
says. “As a management team, we continually discuss ways to
try to make our company a place where people want to work.
A big part of that is having programs that make employees feel
that the company cares about their well being.”
Transitions is different from other wellness programs on
the market because it doesn’t eliminate any food groups, says
Sherri Samelak, a certified Transitions lifestyle coach. “We
teach participants how to choose healthy fats, the right kind of
carbohydrates and lean protein,” she says. “We target all our
efforts on fat loss, not weight loss. Our lifestyle coaches focus
on education to empower people to take control of their health
and weight.
“People get hooked on how many pounds they weigh, but
it’s more important to focus on achieving a realistic body fat
percentage and developing more lean mass — which may not
result in a huge weight loss on the scale, but will show up in
inches lost. Gaining lean mass is important — muscle burns
“The first phase — the detox — was tough. It was very strict
on what you are allowed to eat — just raw fruits, vegetables,
chicken, fish and water for seven days. Sugar was very difficult to give up. I still have coffee every morning, but no more
pop. It’s taking me three hours to grocery shop and more
money, but can you really put a price on healthy living? I also
do resistance training at home. You don’t have to spend a lot
of money at the gym; you can use your wall, stairs, chair, and
even food cans for weights.
One of the key things you hear in the program is that you
need to recoup and get at least 8 hours of sleep. I’m lucky
if I get six hours. I think I could have more success if I got
more sleep. But I was told by Sherri Samelak that if you
can’t work on your sleep, at least work on your stress level.
Now when I get aggravated, I take a big, deep breath and
think about calming down.”
— Vicki Garza, director of finance
“Eating well on the road was really hard. I travel two to three
times per month, seven to 10 days per trip. Now before I
book a hotel I make sure there is a microwave in the room
and a workout area or walking trail. When I dine out I ask
the waiter how much butter is in the food, and if I can substitute it with olive oil, things like that. I also order mostly
protein and vegetables. When I’m not with clients, I eat my
prepackaged meals.
I’ve lost more than 20 pounds now, 11. 5 inches and 3
percent body fat. I want to lose another 25 pounds, which
would give me an ideal, healthy weight by Christmas. My
energy level is completely different andmy work sleep patterns have completely changed.
You don’t have to be perfect all the time, you just have
to be aware and realize it’s OK to slip on occasion as long as
you get right back to a healthier lifestyle.”
— Jeanne Sheehy, vice president and chief marketing officer
“AS A MANAGEMENT TEAM, WE CONTINUALLY
DISCUSS WAYS TO TRY TO MAKE OUR COMPANY
A PLACE WHERE PEOPLE WANT TO WORK.
A BIG PART OF THAT IS HAVING PROGRAMS
THAT MAKE EMPLOYEES FEEL THAT THE
COMPANY CARES ABOUT THEIR WELL BEING.”
more calories. So we encourage resistance training that helps
us to lose body fat, while we build muscle resulting in a more
toned physique.”
Spring Into Shape
On March 17, Transitions coaches Samelak and Bridget Grey
presented an overview of the 12-week program to interested
Bostrom employees. The “Transitions Team,” as some called
themselves, first met March 24 and concluded the program
June 16. Five women and one man initially joined. One
dropped out and the rest successfully completed the program.
