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As the number of VSG surgeries increases each year, and coupled with the lack of long-term evidence on the efficacy of the procedure, providing proper nutrition advice to patients becomes even more critical.

Learning Objectives After completing this continuing education course, nutrition professionals should be better able to:. Describe the history of vertical sleeve gastrectomy VSG as a stand-alone bariatric procedure and distinguish its mechanism of action and efficacy. Vertical sleeve gastrectomy VSG as a stand-alone bariatric procedure first began as which of the following? It was the second step in a Roux-en-Y gastric bypass for patients who were super morbidly obese.

VSG always was considered a stand-alone bariatric procedure. It was the first step in a two-step bariatric procedure called biliopancreatic diversion with duodenal switch. It was the first step in a two-step bariatric procedure called vertical banded gastroplasty.

Which appetite-stimulating hormone decreases following VSG? Which of the following is the key aspect of the mechanism of action by which VSG induces weight loss? It is a restrictive procedure that reduces stomach capacity to approximately 90 to mL and decreases the amount of food intake.

It causes calorie and vitamin malabsorption by disrupting how food flows from the stomach to the intestines. It reduces gastric emptying. It causes an increase in hunger by increasing ghrelin production. Wernicke-Korsakoff syndrome has been reported in VSG patients. This syndrome is caused by a deficiency of which vitamin?

Those with inflammatory bowel disease b. Those eligible for or awaiting a liver transplant c. Those with mild gastroesophageal reflux disease GERD. When and for what purpose is the liver-shrinking diet recommended? Postoperatively to reduce the incidence of gallstones b. Preoperatively to reduce the size of the liver to assist with laparoscopic view c.

Postoperatively to enhance weight-loss success d. Preoperatively to begin teaching patients about portion control. VSG significantly reduces intrinsic factor and therefore would directly affect the absorption of which of the following? Weight-loss success after VSG is calculated based on which of the following?

Which form of calcium is recommended after VSG? According to the most recently proposed dietary guidelines, how many meals per day are recommended for VSG patients? World Health Organization website. Accessed May 15, Centers for Disease Control and Prevention website. Last updated August 16, Updated September 7, Cardiovascular risk after bariatric surgery for obesity. Trelles N, Gagner M. Op Tech Gen Sur. Expert Rev Gastroenterol Hepatol. Updated position statement on sleeve gastrectomy as a bariatric procedure.

Surg Obes Relat Dis. Decision memo for bariatric surgery for the treatment of morbid obesity CAGR2. Accessed May 20, The Magenstrasse and Mill operation for morbid obesity. Laparoscopic sleeve gastrectomy-influence of sleeve size and resected gastric volume.

International sleeve gastrectomy expert panel consensus statement: Laparoscopic sleeve gastrectomy—volume and pressure assessment. Can gut hormones control appetite and prevent obesity? Morbid obesity and the sleeve gastrectomy: Sleeve gastrectomy and gastric banding: Wang Y, Liu J.

Plasma ghrelin modulation in gastric band operation and sleeve gastrectomy. Weight loss, appetite suppression, and changes in fasting and postprandial ghrelin and peptide-yy levels after roux-en-y gastric bypass and sleeve gastrectomy: Getting the most from the sleeve: Buchwald H; Consensus Conference Panel. Consensus conference statement bariatric surgery for morbid obesity: Long-term results of laparoscopic sleeve gastrectomy for obesity.

Change in liver size and fat content after treatment with Optifast very low calorie diet. Preoperative weight loss with a very-low-energy diet: Am J Clin Nutr. Nutritional deficiencies in morbidly obese patients: Pre- and postoperative nutritional deficiencies in obese patients undergoing laparoscopic sleeve gastrectomy.

Impact of laparoscopic sleeve gastrectomy on iron indices: Laparoscopic gastric sleeve and micronutrients supplementation: Late micronutrient deficiency and neurological dysfunction after laparoscopic sleeve gastrectomy: Eur J Clin Nutr.

Long-term dietary intake and nutritional deficiencies following sleeve gastrectomy or roux-en-y gastric bypass in a Mediterranean population. J Acad Nutr Diet. Symptoms suggestive of dumping syndrome alter provocation in patients alter laparoscopic sleeve gastrectomy.

ASMBS allied health nutritional guidelines for the surgical weight loss patient. Nutrition care for patients undergoing laparoscopic sleeve gastrectomy for weight loss. J Am Diet Assoc. Clinical practice guidelines for the perioperative nutritional, metabolic, and nonsurgical support of the bariatric patient— update: Calorie intake and meal patterns up to 4 years after roux-en-y gastric bypass surgery.

Recommended Diet Progression Stage Foods Duration 1 Clear liquids, sugar and caffeine free 24 to 48 hours 2 Full liquid diet, lactose free 10 to 14 days 3 Puréed protein foods, incorporate puréed fruit, vegetables, and starch as recommended by dietitian 10 to 14 days 4 Mechanically altered soft foods Variable 5 Regular diet that incorporates a variety of nutrient-dense foods; focus on protein intake first to meet daily needs Lifelong Patients who have undergone VSG should be encouraged to participate in regular follow-up visits with their interdisciplinary bariatric team.

Learning Objectives After completing this continuing education course, nutrition professionals should be better able to: Identify potential nutritional deficiencies that result from undergoing the procedure. Apply current practice nutrition guidelines to direct dietary counseling.

CPE Monthly Examination 1. Those with mild gastroesophageal reflux disease GERD 6. Preoperatively to begin teaching patients about portion control 7. We add to this literature by using panel data from households and individuals in urban Kenya.

Employing panel regression models with individual fixed effects and controlling for other factors we show that shopping in supermarkets significantly increases body mass index BMI. We also analyze impact pathways. Shopping in supermarkets contributes to higher consumption of processed and highly processed foods and lower consumption of unprocessed foods.

However, the effects depend on the types of foods offered. Rather than thwarting modernization in the retail sector, policies that incentivize the sale of more healthy foods—such as fruits and vegetables—in supermarkets may be more promising to promote desirable nutritional outcomes.

We use cookies to help provide and enhance our service and tailor content and ads. By continuing you agree to the use of cookies. World Development Volume , February , Pages Author links open overlay panel Kathrin M. Demmler a Olivier Ecker b Matin Qaim a. Under a Creative Commons license.

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