CEDAR FALLS - "Never trust a skinny cook."

That used to be the motto of University of Northern Iowa chef Roman Osuna.

Today, he knows that food can taste good and be good for you at the same time. And he uses that knowledge, along with his culinary skills, to bring that message to others.

Osuna, 44, had been overweight since adolescence. As the scales eventually tipped to more than 400 pounds, he found himself struggling to maneuver around the kitchen where he prepares meals for UNI faculty, students and staff. As health concerns escalated, Osuna sought to make a change. He consulted with the Midwest Institute of Advanced Laparoscopic Surgery, located at Sartori Hospital.

On Jan. 14, Osuna underwent gastric bypass surgery. To date, he has lost more

than 150 pounds.

"For me, having gastric bypass surgery gave me a whole new lease on life," he said. "It greatly improved my health as well as my self-esteem."

Following surgery, Osuna faced the possibility of giving up his culinary arts career.

"As a chef, I am required to taste all of the foods," he said. "With all of the smells and the quantities of food that I am around everyday, I didn't know if I would be able to do it."

But with great discipline making the necessary lifestyle changes, Osuna has successfully been able to continue working as a chef for UNI.

"I had to learn to slow way down when I would eat," he said. "Now, I appreciate food more and have more respect for it. I became amazed at how much people are eating for their normal portion sizes."

Recently, Osuna shared his knowledge of healthy cooking during a weight loss surgery support group meeting.

"Roman is a very dynamic presenter," said Jill Knipp, weight loss surgery program coordinator at Sartori. "We are grateful for his expertise and his willingness to share his knowledge with his fellow weight loss surgery patients. When Roman presents at a support group, we typically get a higher attendance, because not only are his presentations highly interactive, but he is able to demonstrate how to get away from preparing the same mundane meals all the time."

As part of his presentation, Osuna set up four work stations with portable burners. The work stations included high-protein foods like fish, poultry, beef, pork and tofu, as well as vegetables, spices, flavorings and cooking oils and wines. Those in attendance could visit each work station and create a meal using the provided ingredients.

"After having weight loss surgery, patients must typically alter their nutritional habits so that protein intake becomes a No. 1 priority in their diets," Knipp said. "(Roman) was able to demonstrate that there are many ways to prepare these proteins so patients won't get bored with eating the same meals. He really pushes people to experiment and get creative while cooking, making meals tasty and nutritious."

Attending a support group following weight loss surgery can make all the difference for patients, said Angela Schreiber, a physician assistant on the weight-loss surgery team at Sartori.

"Patients who attend our support group regularly generally do better," he said. "It's a whole new lifestyle after surgery - what you can eat and how much you can eat. The most common challenge a patient will face is changing their eating habits to a healthy style of eating."