Women's Care Obstetrics

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  • Office Information: Eugene Obstetric Clinic
  • Office Information: Springfield Obstetric Clinic
  • Services Offered: Eugene Obstetrics
  • Services Offered: Springfield Obstetrics
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  • Cristin Babcock, MD
  • Kimberly Bock, MD
  • Brant Cooper, MD
  • Frederick Green, MD
  • Matthew Haugen, MD
  • Brooke Kyle, MD
  • Tina Schnapper, MD
  • Suzanne Temple, MD
  • Jennifer Tufariello, MD
  • Catherine York, MD
  • Heather York, MD
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  • Office Information: Eugene Obstetric Clinic
  • Office Information: Springfield Obstetric Clinic
  • Services Offered: Eugene Obstetrics
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• Physicians and Allied Staff
  • Susan Armstrong, CNM, MSN
  • Douglas Austin, MD
  • Cristin Babcock, MD
  • Keith Balderston, MD
  • Shelly Bosworth, MS, CGC
  • Kimberly Bock, MD
  • Mary Carpenter, CNM, MS, FNP
  • Charlotte Clausen, MD
  • Brant Cooper, MD
  • Melissa Edwards, MD
  • Matt Gilman, MT, TS (ABB)
  • Frederick Green, MD
  • Yolanda Hagues
  • Milly Hallock, CMA
  • Peter Hatfield, MD
  • Matthew Haugen, MD
  • Sharon Huff, RN
  • Paula Jewett, MD
  • Vern L. Katz, MD
  • Brooke Kyle, MD
  • Gary LeClair, MD
  • Kathryn L. Murray, MS, CGC
  • Tina Schnapper, MD
  • Suzanne Temple, MD
  • Sue Trezona, CNM
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  • Catherine York, MD
  • Heather York, MD
  • John York, MD
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Foods to Use

Meats, Fish
Choose lean meats (chicken, turkey, veal, and nonfatty cuts of beef with excess fat trimmed; one serving = 3 oz. of cooked meat). Also, fresh or frozen fish and canned fish packed in water, and shell fish (lobster, crab, shrimp, oysters). Limit use to no more than one serving of one of these per week. Shellfish are high in cholesterol but low in saturated fat and should be used sparingly. Meats and fish should be broiled (pan or oven) or baked on a rack.

Eggs
Egg substitutes and egg whites (use freely). Egg yolks (limit two per week).

Fruit
Eat three servings of fresh fruit per day (1 serving = ½ cup).

Be sure to have at least one citrus fruit daily. Frozen or canned fruit with no sugar or syrup added may be used.

Vegetables
Most vegetables are not limited (see reverse side). One dark-green (string beans, escarole) or one deep-yellow (squash) vegetable is recommended daily. Cauliflower, broccoli, and celery, as well as potato skins, are recommended for their fiber content. (Fiber is associated with cholesterol reduction.) It is preferable to steam vegetables, but they may be boiled, strained, or braised with polyunsaturated vegetable oil (see below).

Beans
Dried peas or beans (1 serving = ½ cup) may be used as a bread substitute.

Nuts
Almonds, walnuts, and peanuts may be used sparingly. (1 serving = 1 tablespoonful.) Use pumpkin, sesame, or sunflower seeds.

Breads, Grains
One roll or one slice of whole-grain or enriched bread may be used or three soda crackers or four pieces of melba toast as a substitute. Spaghetti, rice, or noodles (1/2 cup) or ½ large ear of corn may be used as a bread substitute. In preparing these foods, do not use butter or shortening; use soft margarine. Also use egg and sugar substitutes. Choose high-fiber grains, such as oats and whole wheat.

Cereals
Use ½ cup of hot cereal or ¾ cup of cold cereal per day. Add a sugar substitute if desired, with 99% fat-free or skim milk.

Milk Products
Always use 99% fat-free or skim milk, dairy products such as low-fat cheeses (farmer’s, uncreamed cottage, mozzarella), low-fat yogurt, and powdered skim milk.

Fats, Oils
Use soft (non stick) margarine; vegetable oils that are high in polyunsaturated fats (such as safflower, soybean, sunflower, corn, and cotton seed). Always refrigerate meat drippings to harden the fat and remove it before preparing gravies.

Desserts/Snacks
Limit to two servings per day; substitute each serving for a bread/ cereal serving: ice milk, water sherbet (1/4 cup); unflavored gelatin or gelatin flavored with sugar substitute (1/3 cup); pudding prepared with skim milk (1/2 cup); egg white soufflés; unbuttered popcorn (1 ½ cups). Substitute carob for chocolate.

Beverages
Fresh fruit juices (limit 4 oz. per day); black coffee, plain or herbal teas; soft drinks with sugar substitutes; club soda, preferably salt-free; cocoa made with skim milk or nonfat dried milk and water (sugar substitute added if desired); clear broth. Alcohol: limit two servings per day (see reverse side).

Miscellaneous
You may use the following freely: Vinegar, spices, herbs, nonfat bouillon, mustard, Worcestershire sauce, soy sauce, flavoring essence.