Sedentary lifestyles and high-calorie fast foods have led the Centers for Disease Control and Prevention to describe America as "obesogenic." Because obesity impacts quality of life and increases morbidity and mortality, bariatrics, or the treatment of morbid obesity, has become a surgical specialty. To change the metabolism of obese patients, the stomach is made into a small pouch, and food is rerouted through an altered digestive system. After surgery, bariatric patients must optimize their nutrition and change they way they eat.
Weeks One and Two
In the immediate post-operative period, only small amounts of liquid are allowed, no more than 30 cc at a time, progressing to jello during the patient's stay. The focus of immediate post-op diets is a high sugar content. According to UCSFHealth.org, thicker liquids are allowed during the first two weeks after discharge. Blended broths and low-fat soups, high-protein supplement drinks, lactose-free and soy-based low-calorie drinks and nonfat or 1 percent milk can be part of the diet. Hot cereals such as cream of rice or cream of wheat, low-fat cottage cheese and no-fat yogurt can be included after two weeks post surgery. A multivitamin and 8 oz. of water daily are a necessary part of recovery.
Weeks Three to Eight
It is important to add soft and pureed foods very slowly to the diet. Thoroughly chewing food and taking small bites is recommended by the UCSFHealth.org. They also recommend not taking more than two bites every 20 minutes when trying a new food. Applesauce, mashed potatoes, noodles, well-cooked, pureed vegetables, scrambled egg whites or egg substitute, canned fruits, canned tuna, other lean fish and ground meats or poultry are foods that can be pureed and included at this time. The total 500 calories per day should be spread over five or six meals.
Months Two to Six
Two to six months post-op, the bariatric patient should begin to slowly increase the number of calories consumed. UCSFHealth.org recommends 900 to 1,000 calories a day. Portion sizes are ½ cup for liquids and ¼ cup for solids and 65 to 75 g of protein daily. Three servings of milk or nonfat dairy products, three servings of meat or meat alternatives, all low-fat and lean, three servings of starch but limited bread and rice, one serving of fruit but avoiding fruit with skin, and two servings of vegetables well cooked are recommended. High-protein supplement drinks can be stopped.
Member Comments