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Weight Loss Surgery Diet: Which Food Do You Recommend? - Donna Simon, R.D.

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Weight Loss Surgery Diet: Which Food Do You Recommend? - Donna Simon, R.D.
Weight Loss Surgery Diet: Which Food Do You Recommend? - Donna Simon, R.D.
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Registered Dietitian Donna Simon discusses good food to eat after any weight loss surgery. Donna Simon is Bariatric Coordinator and Nutrition Specialist at Banner Gateway Medical Center in Gilbert, Arizona.

Donna Simon, M.S., R.D.:
Post-op diet for the first two weeks after surgery is what we call a bariatric full liquid, is mainly milk-based.

You are progressing the diet, you can still have all the clear liquids of the decaffeinated, the carbonation-free, the calorie-free items that you were drinking prior but now you are going to incorporate more milk-based.

So it’s no-sugar-added or light yogurts, it’s strained soups, the thinned hot cereals and that’s for a two-week period.

After that you will be on the puree, which is a dip consistency, and its pretty much any food that you would normally have eaten prior to surgery avoiding or eliminating starchy carbohydrates.

So it would be your protein and you would use them about a quarter a cup of a pureed protein source and a quarter a cup of either a pureed fruit or vegetable and that would be three times a day with either, you know depending on the time span of your surgery, of your meals.

If it’s more than five hours we encourage a protein snack in between. It could be as simple as a protein supplement, a piece of string cheese, hard-boiled eggs, scoop of cottage cheese and then that’s for another two weeks.

And then usually by four weeks post-op you start eating regular portions of food and a regular portion for a woman would be a three- to four-ounce portion of protein source, not every one at that four weeks can consume that much.

They still probably may be eating one to two ounces but the maximum would be a three- to four-ounce portion as well as a half a cup of a fruit or vegetable that’s cooked; it would be a cup raw.

About Donna Simon, M.S., R.D.:
Donna Simon, M.S., R.D., earned her B.A. in Food and Nutrition and her M.S. at Queens College in Flushing, New York. She practiced extensively in the state of New York. She was a Dietetic Technician at St. John's Hospital in Elmhurst. She held the position of Food Service Supervisor at Hempstead General Hospital in Hempstead, and Food Service Supervisor and Dietitian at Franklin General Hospital in Valley Stream.

Ms. Simon worked as Director of Dietary Services and Dietitian at Nesconset Nursing Home in Nesconset, and as a Dietitian at Patchoque Nursing Center in Patchoque. She was a Consultant Dietitian at Long Island Development Center. She served as a Registered Dietitian at Parkview Nursing Home in Massapequa, and at North Shore University Hospital in Plainview. Ms. Simon was a Clinical Dietitian and Bariatric Nutritionist at Banner Mesa Medical Center in Mesa, and is presently Bariatric Coordinator and a Nutrition Specialist at Banner Gateway Medical Center in Gilbert, Arizona.

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Condition: Obesity Morbid Obesity, Weight Loss, Morbidly Obese

Related Terms: Bariatric Surgery, Nutrition, Weight Management, BMI, Body Mass Index, Portion Control, Bariatric Surgery Support Groups, Food Journal

Health Care Provider: Banner Hospital, Banner Medical Center, Banner Bariatric, Banner Gateway, Banner Health, Banner Bariatric Center, Banner Gateway Medical Center

Location: Gilbert, Phoenix, AZ, Arizona, Scottsdale, Mesa, Tempe, Chandler, Queen Creek, Higley, Apache Junction, Sun Lakes 85234

Expert: Registered Dietitian Donna Simon, Donna Simon, R.D., Clinical Dietitian Donna Simon, Bariatric Nutritionist Donna Simon

Expertise: Bariatric Nutrition, Food, Nutrition, Eat Right, Healthy Eating, Dietetics, Meal Planning, Caloric Restriction, Diet, Weight Management

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