Nutrition and roux-en-y gastric bypass surgery

Jeanne Blankenship, Bruce Wolfe

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

Nutrition assessment and dietary management in surgical weight loss is thought to be an important correlate of success. In the simplest explanation, obesity is the result of an imbalance in energy intake versus expenditure. While obese individuals are over-nourished from an energy standpoint, sufficient evidence exists that certain micronutrient deficiencies are more common in the overweight. The incongruity in nutrition status despite adequate intake must be explored preoperatively with a comprehensive nutrition assessment conducted by a dietitian, physician, or a well-informed nurse practitioner or physician assistant. In addition to assessing the nutrition status of the surgical candidate, the psychosocial aspects of nutrition along with general nutrition knowledge should be evaluated. This chapter will describe a comprehensive approach to the nutrition management of both surgical candidates and postoperative patients, focusing on Roux-en-Y gastric bypass (RYGB).

Original languageEnglish (US)
Title of host publicationManagement of Morbid Obesity
PublisherCRC Press
Pages75-89
Number of pages15
ISBN (Electronic)9780849356605
ISBN (Print)9780824758561
StatePublished - Jan 1 2005
Externally publishedYes

ASJC Scopus subject areas

  • Medicine(all)

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  • Cite this

    Blankenship, J., & Wolfe, B. (2005). Nutrition and roux-en-y gastric bypass surgery. In Management of Morbid Obesity (pp. 75-89). CRC Press.