DEBORAH A. WARNER, MD
Give our office a call to schedule an informational session where we go over the process of Bariatric Surgery from Day 1 to after surgery. Here in the office our main goal is to have happy and healthy patients. Bariatric Surgery is a lifestyle change and we want to equip you with the knowledge to help maintain a healthy lifestyle long-term.
Happy Food. Happy Life.
Benefits of seeing a Registered Dietitian or Nutritionist
Your health is specific to you, there is no one-size-fits-all diet. Your first initial visit with a dietitian will be a hour long full evaluation that is all about you.They will do a lot of listening as well as ask you a lot of questions about your lifestyle and eating habits. A registered dietitian will set up goals and eating regimes that will help you target specific eating habits whether its portion control or finding more options
The importance of seeing a Dietitian or Nutritionist prior to surgery is a crucial aspect of the process. They will discuss weight gain and obesity with you as well as discuss the different nutrition and vitamin regimens that you will be required to follow post-operatively. Most of the information will be things you have become well familiar with but meeting with a dietitian early on will help you focus on adjusting your eating habits in transitioning to a healthier lifestyle so it will make it easier after you have your surgery.
Eating Guidelines: Your Skills for Success
1. Balance your meals- every diet should contain a variety of foods. Never exclude, always include unless medically necessary such as food intolerance's or allergies.
2. Eat "REAL" food- food that comes in packages or cans with an ingredient list longer than our grocery list is not doing anyone any favors. As D say's in SGM if you can't pronounce- don't eat it! Real foods satisfy our appetite whereas processed and pre-made foods take more to fill you up. Keep reading for ideas for eating well.
3. Eat REALISTICALLY- eating shouldn't feel like a burden it should be times throughout the day you remind yourself how important you are and how important it is to live a healthy lifestyle so you can live a life you want to live.
4. Eat a meal at regular intervals (every 3-4 hours).
This will help balance blood sugar levels and also helps prevent getting excessive hungry. It's much easier to consume normal portion sizes when you're not ravenous.
Happy Food. Happy Life.
Gastric Bypass is a tool, and tools only work when you use them correctly. You will want to practice these behaviors before surgery so that it will be easier to make them a part of your lifestyle after surgery.
People who do not slow down and eat carefully have problems after surgery such as stomach pains, vomiting, and/or diarrhea.
Pause between bites. Give your brain time to check in with your stomach to see how you feel or if you are full.
Take your time. Allow approximately 30 minutes for each meal. Too short and you are eating too quickly. Too long and you may eat more than you need.
Take small bites, about the size of a dime.
CHEW your food. Chew for 22! You want to puree the food with your teeth. Swallowing chunks may be painful and harder to digest.
Diet Guide: Pre-Op Diet
14 days prior to surgery a diet low in carbohydrates and high in proteins is required in order to shrink the liver by depleting the glycogen stores so it does not have to be moved during surgery.
The pre-surgery diet consists of the following for each day:
Carbohydrates: NO MORE THAN 30 grams each day
Protein: Approximately 80 grams each day
Fat: Approximately 60 grams each day
We want to make sure you focus on limiting your carbohydrates. This diet is not healthy for long term use.
Limited and Non-Carbohydrate Foods: Always remember to check the nutrition label.
It is important to know standard serving sizes. We provided some helpful hints for you all to follow but measuring your food would be the best bet.
3 oz meat = deck of cards = 21 grams of protein
1 serving of fruit 1/2 cup = size of computer mouse = 15 grams of carbohydrates
1 serving of a vegetable cup = size of a baseball = 5 grams of carbohydrates
1 serving of bread or potato 1/2 cup = size of a computer mouse = 15 grams of carbohydrates
1 serving pasta or rice 1/2 = size hockey puck = 15 g carbohydrates
1 serving cheese = size of your thumb or four dice = 7 grams of protein