Page 8 www.NORTHweSTNaVIgaTOR.cOm NORTHweST NaVIgaTOR> WHIDBEY EDITION • Friday, JaNUary 15, 2010

New Developments at Oak Harbor Internal Medicine & Medical Spa

Morning Walk-In clinic is now open for ages 14 & up, M/T/TH/F. Sports physicals, $100.Dr. Tracy Nimmerrichter-Burgess recog-nized as one of 28 practitioners state-wide for “Exceptional Levels of Quality Service” by Premera Blue Cross.Dr. Cheryl Kubisty and ARNP Colleen Worth bring decades of combined experience.Medical Spa o�ering photo-facials, hair removal, peels & botox with licensed on-site esthetician, Susan Breckenridge.On-site acupuncturist, Susan Frosolone – 26 years of experience. Specializing in pain control.

Oak Harbor Internal Medicine, Medical Spa & Laser Center

Located at 830 SE Ireland St. oakharborinternalmedicine.com

360-675-7678

By Jaci BouchardNaval Hospital Oak Harbor

I believe the new saying is “portion distortion.” A bag of french fries at 300 calories, which satisfied us 20 years ago, has grown to a large fry which provides 600 calories.

A regular hamburger has 350 calories while a large bacon cheeseburger is a whopping 1,000 calories. A dinner entré of fettuc-cini alfredo and breadsticks adds up to 1,500 calories per plate. As the portion sizes increase, our calorie intake also increases and

so can our weight. Studies have shown that portion sizes have grown in the past 20 years. Another fact of life is the more food we are served, the more we eat!When dining out

Take time when order-ing from the menu. Donít automatically choose the number one item. You do have choices. Avoid the mega, super and large serv-ing sizes. Eat half your meal and bring the rest home for leftovers.

Substitute lower calorie sides such as green salads for the higher calorie, high volume fries. Order your

salad dressing on the side so that you control how much goes on the salad. Order a small drink with a large water to quench your thirst. At home:

Learn to eyeball serving sizes. Measuring tips: 3 oz of meat equals a deck of cards, one cup of pasta or potatoes equals size of a baseball, one ounce of cheese is the size of your thumb and one cup of ready-to-eat cereal is a large handful.

Another tool is to use the ìplateî method of portion-ing: Fill one-half of your plate with vegetables, one quarter with lean meat, and one quarter with higher fiber grains. Avoid placing serving dishes on the table. After serving, place the left-overs in containers for later meals. Pre-portion snack

foods or purchase them in single servings. Have fruits and vegetables readily avail-able.

You do have choices in the amount of food you eat. Take the time to learn what portion sizes are beyond the packaging and amounts we are served when dining out. This will help you keep your portions in proportion.

NHOH has a full time dietitian on staff. You can self-refer or you can obtain a referral from your Primary Care Manager. Call TRICARE to schedule an appointment. Weight man-agement classes are offered through Health Promotions and all the classes are free to Active Duty, Retirees and their family members. Call 257-9892 to sign up for classes.

Some tips to shed those extra pounds

By Tony PoppNAS Public Affairs

Are you a military super-visor needing to hire a civil-ian employee? Are you a civilian with questions on health benefits or job appli-cation process?

Kathy Vass is the person you will want to talk to. She was recently selected as NAS Whidbey Island’s new human resources spe-cialist in liaison with Navy Region Northwest Human Resources.

Vass is essentially a “one-person shop,” assuming the job from former HRO director Mary Fealey who retired last year along with Nida Paggao, human rela-tions technician.

“I’ll continue to provide information to both employ-ees and supervisors in mat-ters of benefits, staffing and performance management,”

said Vass. She works close-ly with HRO specialists in Navy Region Northwest and the Human Resource Service Center in Silverdale, Wash., who are proficient in all areas of civilian person-nel issues.

She has a wealth of civil-ian personnel experience, having worked with the base HRO in 1994, with fol-low-on work with Aircraft Intermediate Maintenance Department’s Sea Operational Detachment

and Van Operational Detachment administration and manpower for 10 years. She spent the more than four years at Naval Hospital Oak Harbor as Department Head for Civilian Manpower.

Vass calls herself an “Army brat,” having been born in Camp Zama, Japan. She said her stateside home is in the Bay Area.

She and her husband Tracy, a retired in-flight P-3 technician, have two children. Her daughter Sarah attends Skagit Valley College to pursue nursing and son Chris is a senior at Coupeville High School.

Vass looks forward to the new job. She is located in the Navy Operational Support Center, building 2739, in room 231.

Hours are 7:30 a.m. to 4 p.m. She can be reached at (360) 257-2979.

Tony Popp

Kathy Vass is NAS Whidbey Island’s new civilian human resources specialist.

Name: Chris E. TaylorHometown and its claim to fame? Houston, Texas. It’s the Energy Capital of the U.S.Job title? Energy and Utilities Man-agerPlace of work? Public Works How long working at NAS Whidbey? Two months. I was here for 11 years as a Prowler pilot before taking this position.What role does your job have in naval aviation enterprise?The utilities portion makes sure the base functions - Power, water, warmth (steam and natural gas) and sewer. The energy portion makes it function “better.”

What do you find most satis-fying about your job? I can simulta-neously make the Navy stronger and more secure through energy independence via alternative and renewable resources and at the same time help to leave my daughter a more sustain-able and greener earth.If you could change one thing about NAS Whid-bey what would it be?Instill a culture of energy and water conservation.Favorite hobby or recre-ational activity? I have three - skiing, sail-ing and flying.

DECKPLATE CIVILIAN

Designated Drivers Save LivesThis ad is placed in this newspaper as a courtesy for M.A.D.D.