Frequently Asked Questions
A balanced life
Weight Loss Surgery Questions
The average weight loss goal of Gastric By-Pass (GBP/ RNY) surgery is ~70-80% of the excess weight in 1 year. The average weight loss with a Gastric-Vertical Sleeve Gastrectomy (VSG) is ~60% in one year. For patients seeking a Duodenal Switch (DS) revision to their previous VSG procedre the average weight-loss is 80-90% of excess weight.
- Gastric Bypass and Sleeve Surgeries provide a wonderful tool to assist the patient with weight loss. However, In order to maximize the weight loss and maintain the weight loss achieved long-term, the patient must continue the healthy lifestyle changes and new eating habits to succeed.
- Always follow the low fat, high fiber, and low sugar eating pattern plan given by the Dietitian and exercise consistently for success.
- It is important to have a good support system for motivation while adopting new lifestyle habits. We provide individualized and group support systems to help patients be successful in their journey of weight loss.
- Overeating or pushing the limits of the pouch or sleeve can stretch out the small stomach over time allowing the new stomach to hold larger amounts of food leading to weight regain.
- Grazing on small amounts of foods every 1-2 hours will also cause an increase in calories and increased weight. We provide post-surgery support groups and individual attention to help patients overcome these pitfalls.
- Choosing high fat /high sugar foods and beverages and increasing starch food choices over the eating pattern allotment will increase your calorie intake and weight gain can occur. We teach patients how to create their new lifestyle prior to surgery and educate patients on how to make healthy food choices in real life settings so that after surgery they are prepared.
- It will be imperative to choose foods wisely emphasizing protein since your stomach will initially be the size of an egg or the length of ~2 thumbs put together. This will help maintain optimal nutrition status, and prevent malnutrition. A good protein status will promote healing and energy after surgery. We assess patients on their protein needs based on their actual height, weight and exercise goals and help patients achieve their protein intake goal.
- Vitamins will be the new permanent medication to prevent any complications post-surgery from vitamin deficiency. Taking appropriate forms of vitamins is crucial to maximize absorption of nutrients and prevent deficits. The patient will never be able to consume the amount of food and the serving sizes of multiple food groups to meet their nutrient needs. We will assist patients in making wise product choices that are GMP/USP regulated and provide appropriate forms and dosages of the nutrients needed. We also educate patients on how to take various products. Vitamin deficiencies can occur many years after surgery, and they are 100% preventable. Our goal is to help patients achieve optimal health and prevent all of these avoidable complications with detailed education and support.
The quantity of food that the patient will be able to consume after surgery will be changed dramatically by the surgery. By-pass patients will be initially eating 1/3-1/4 cup of food at a time. Initially, Sleeve patients are able to eat ¼ – ½ cup of food. Initially, most Band patients are able to consume a bread plate sized mini-meal following normal serving sizes on a recipe or food label. After each Band fill the amount of food a patient will be able to eat will shrink to a ½ cup-1/2 of a 6-8 inch plate size.
- This is an individual/learning process for each patient. It will take approximately six months before you can tolerate all types of foods.
- There may be foods that won’t appeal to you after surgery or foods that you may not tolerate. This occurs on an individual basis.
- Taste changes may occur after surgery. Some people experience a bad taste in their mouth during the first month after surgery. This is normal and should resolve within the first-month post-surgery.
A registered dietitian is a food and nutrition expert who has met academic and professional requirements including:
- Earned a bachelor’s degree with course work approved by ADA’s Commission on Accreditation for Dietetics Education.
- Completed an accredited, supervised practice program at a health-care facility, community agency or foodservice corporation.
- Passed a national examination administered by the Commission on Dietetic Registration.
- Completes continuing professional educational requirements to maintain registration.
- Registered dietitians who are members of the American Dietetic Association are not only food and nutrition experts—they are leaders in the field of dietetics. Every one of ADA’s wide array of member benefits is designed to advance their knowledge and skills and enhance their networking opportunities.
The “RD” credential is a legally protected title that can only be used by practitioners who are authorized by the Commission on Dietetic Registration of the American Dietetic Association.
Some RDs may call themselves “nutritionists,” but not all nutritionists are registered dietitians. The definition and requirements for the term “nutritionist” vary. Some states have licensure laws that define the range of practice for someone using the designation “nutritionist,” but in other states, virtually anyone can call him- or herself a “nutritionist” regardless of education or training.
Individuals with the RD credential have fulfilled specific requirements, including having earned at least a bachelor’s degree, completed a supervised practice program and passed a registration examination — in addition to maintaining continuing education requirements for recertification.