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Gastric Bypass Surgery

Gastric Bypass Surgery. Brya Bradley 3/20/13. Pathophysiology overview.

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Gastric Bypass Surgery

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  1. Gastric Bypass Surgery Brya Bradley 3/20/13

  2. Pathophysiology overview • Gastric bypass is a surgical procedure that decreases the size of the gastric pouch. This procedure is performed on obese patients who have a very hard time losing weight. The greatest weight lose is usually achieved during the first year after surgery. However weight tends to stabilize after 18 months. Complications of this procedure include dumping syndrome in which gastric contents empty too rapidly into the small intestine overwhelming its ability to digest nutrients.

  3. Variations of Gastric bypass • Stabling the stomach without transaction to create a small, 30-45ml gastric pouch. • Creating an upper and lower gastric pouch and totally disconnecting the pouches. • Creating an upper gastric pouch and completely removing the lower pouch.

  4. Nutritional requirements • With in the first 24 hours patient will be placed on IV solutions containing 5% to 10% dextrose, electrolytes, vitamins and medications needed • Clear liquids first 2-3 meals. • Pureed food after tolerance of clear liquids • Regular food 2-3 weeks after surgery. Food has to be (no fried or sweet foods)

  5. Example of breakfast, lunch and dinner tray

  6. References • Dirksen Heitkemper, L. (2004). Medical surgical nursing. (6th ed., pp. 1345-1355). St Louis Missouri: Mosby Inc. • Goldenberg, L. MPH, RD, CDN.,Kinsella T. MS, RD., Sherry J. MS, RD, CDN (2011). The cornell weight loss surgery program:. Dietary Guidelines for Roux-en-Y Gastric Bypass, • Ignatavicius Workman. (2013). Medical Surgical Nursing Patient-Centered Collaborative care. (7th ed., pp. 995-997). St. Louis Missouri: Elsevier Inc. • Roth, R. (2011). Nutrition & diet therapy. (10th ed., pp. 411-413). Clifton Park, NY: Delmar Cengage Learning.

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