Bulimia Nervosa

Bulimia nervosa is a frequent and routine pattern of behavior which involves binging on a large amount of food in a short time period followed by purging via vomiting or laxatives. Individuals will generally binge on what ever food is available, it does not need to be something particularly good or enticing. They may make a special trip to the store to purchase binge foods which can makes this disorder very costly.

Discussions of binge episodes in my office include 8-12 bagels with cream cheese, bags of cooked frozen vegetables, 6-8 donuts, large bags of chips with salsa, entire box of girl scout cookies (this is obviously seasonal) several slices of bread and butter or excessive amounts of grahm crackers or saltines. This food is consumed with no connection to hunger or fullness — it is all about the emotions and feelings of the moment.

Signs of binging and purging:

  •  disappearance of large amounts of food in short time periods, evidence of food/candy wrappers or empty containers of food..
  • Frequent trips to the bathroom immediately following meals,
  •  odor of vomitting or frequently brushing teeth to disguise the odor of vomitting ,use of breath mints,
  • purging may take place in trash bags kept in their car,stop by public restrooms or purge in the bushes outside a home.
  •  You may also notice swelling of the teeth or jaw area due to frequent vomiting.
  • Purging may be in the form of laxative abuse, or excessive exercise which are also methods to rid the body of calories.

Bulimia nervosa can be extremely harmful to your entire body. Your digestive tract will be negatively impacted from excessive food intake and recurrent purging in short time periods. Muscle spasms, esophogeal tears, abdominal bloating, cardiac arrhymthmia, kidney damage, frequent dental problems, increased cavities, loss of tooth enamel will be common.

The new DSM-V diagnostic criteria for bulimia nervosa indicates the binge eating and compensatory purging behaviors both occur on average, at least once per week for 3 months

If your binge purge behavior continues for months and months you may eventually discover your food comes up naturally and it is difficult to keep anything down. I have seen this in my practice and it is an extremely dangerous situation. Following months and years of binging/purging anything the patient tries to consume be it water, gatorade, cereal bars, chicken, fruit, vegetable all come back up within a few minutes of eating. This is very scary and frightening for the eating disorder patient to realize what they have done to their body functioning.

The first time you decide to experiment with purging following food intake — call and get help immediately. Do not let this behavior grow into a torrential monster which can consume and devour your life! cb


Banister and Associates, LLC has a work-experience opportunity for a dietetic student
Mercy Campus- NW Oklahoma City Office
Part-time, paid position: 12-16 hours/week
May 2013-2014
– Must be self-motivated, self-directed and organized.
– Time management and marketing skills are essential.
– Writing experience highly preferred.
– Perfect job for dietetic student interested in gaining experience
– If interested, email resume and cover letter to: banisternutrition@gmail.com


Deadline for Application: Friday, April 19, 2013


Interviews will be held in Late April and


Candidates will be notified by phone

Food Facts! Fennel

Fennel is an herb, spice and root vegetable with a licorice flavor. You may be wondering whyanyone might want to cook using a ‘candy’ flavor, but this vegetable is delicious! You can enjoy it raw or cooked and it looks like this in the supermarket:

All parts of the fennel plant are edible. It has a large, white bulb and leafy stalks with ‘fronds’, the green and yellowy flowers at the ends. A fennel plant can grow anywhere from 5-8 feet in height.
Fennel is native to the Mediterranean and for hundreds of years has been touted for alternative medicinal uses to control inflammation and stomach indigestion. Some sources attribute fennel’s antispasmodic qualities to relaxing our bowel, which increases gastric secretions and thereby aids digestion. It has also been related to reducing flatulence and bloating. Anecdotally, fennel has been used to maintain milk production in breastfeeding mothers and as a relief to colicky babies.
This vegetable is a nutrition powerhouse and 1 cup of sliced fennel provides approximately:
    • Vitamin C   10 mg         vs. RDA 75mg(females)/90mg(males)
    • Fiber           3 g             vs. RDA 25-30 g
    • Potassium   360 mg      vs. RDA 4.7 g
    • Calcium      43 mg        vs. RDA 1000 mg
    • Iron             1 mg          vs. RDA 18 mg(f)/8 mg(m)
    • Calories      27
I have had roasted fennel before, as it popping up more commonly in restaurants dishes. It wasn’t until I purchased it raw and intended to cook with it, that I fell in love with this veggie. Simply slicing up the bulb and eating this crunchy, fresh vegetable is my favorite way to enjoy fennel. The mild licorice flavor is surprisingly pleasant. Try fennel tonight with one of these three recipes:
Roasted Winter Roots


  • 16 thyme sprigs
  • 4 medium beets, peeled and quartered
  • 4 carrots, peeled and cut in half lengthwise
  • 2 medium turnips, peeled and quartered
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 8 unpeeled garlic cloves
  • 2 medium red onions, cut into quarters
  • 2 fennel bulbs, cored and cut into quarters
  • 1 tsp chopped fresh thyme


  1. Preheat oven to 425°.
  2. Place 8 thyme sprigs, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange vegetables in a jelly-roll pan. Bake at 425° for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally.
  3. Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 425° for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.

 Nutritional Information (Amount per serving) 

  • Calories: 103, Fat: 3.7g, Saturated fat: 0.5g, Monounsaturated fat: 2.5g, Polyunsaturated fat: 0.5g, Protein: 2.5g, Carbohydrate: 16.7g, Fiber: 4.9g, Cholesterol: 0.0mg, Iron: 1.1mg, Sodium: 253mg, Calcium: 67mg
Warm White Beans with Roasted Fennel


  • 4 cups thinly sliced fennel bulb
  • 3 T olive oil
  • 3/4 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1/4 tsp ground red pepper
  • 2 garlic cloves, minced
  • Cooking spray
  • 3 T grated Parmigiano-Reggiano cheese
  • 2 (15.8-ounce) cans Great Northern beans, rinsed and drained
  • 4 cups fresh baby spinach


  1. Preheat oven to 450°.
  2. Combine fennel, 1 tablespoon oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, red pepper, and garlic in a large bowl; toss to coat fennel. Arrange fennel mixture in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until fennel begins to brown. Stir; sprinkle cheese evenly over fennel mixture. Bake an additional 5 minutes or until golden brown.
  3. Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons oil. Add beans; cook 2 minutes or until heated. Add fennel mixture, spinach, the remaining 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Cook 2 minutes; serve immediately.





Shaved Fennel Salad with Orange, Green Olives and Pistachios 

  • 1 T grated orange rind 
  • 3/4 cup orange sections (~ 2 large oranges) 
  • 3/4 cup coarsely chopped pitted green olives
  • 2 T extra-virgin olive oil 
  • 1 T fresh lemon juice
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp kosher salt
  • 2 medium fennel bulbs with stalks (~ 2 pounds)
  • 1 cup shelled unsalted dry-roasted pistachios 


  1. Combine first 7 ingredients in a large bowl; toss gently to combine.
  2. Trim the tough outer leaves from fennel, and mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Thinly slice fennel bulbs. Add fennel slices to juice mixture, and toss gently to combine. Sprinkle with fennel fronds and nuts.

Nutritional Information(Amount per serving) 

Calories: 168, Fat: 12.7g, Saturated fat: 1.3g, Monounsaturated fat: 7.8g, Polyunsaturated fat: 2.7g, Protein: 4.1g, Carbohydrate: 11.9g, Fiber: 3.8g, Cholesterol: 0.0mg, Iron: 1.1mg, Sodium: 280mg, Calcium: 52mg 
Enjoy! sls