title: Nutrition management of gastric bypass in patients with chronic kidney disease.
abstract: Frequent monitoring by a dietitian can ensure desirable progression of the post-surgery diet, adequate nutritional composition, management of food intolerances, and ongoing education/reinforcement of the post-surgical nutritional needs. Additionally, it is critical for dietitians to assess the type of GBP because increased nutritional risks result with longer limb lengths and will require closer monitoring. With close follow up and adherence to recommendations, patients with CKD who undergo GBP can reduce the risk of post-surgical, nutrition complications.
authors.affiliation: Mayo Clinic Dialysis Services, Rochester, MN, USA.
authors.forename: Rachael R
authors.initials: RR
authors.lastname: Majorowicz
mesh_terms: D000359:Aftercare; D004377:Dumping Syndrome / Q000178:diet therapy; D015390:Gastric Bypass / Q000009:adverse effects / Q000379:methods / Q000451:nursing; D006801:Humans; D044342:Malnutrition / Q000175:diagnosis / Q000178:diet therapy* / Q000209:etiology; D015596:Nutrition Assessment; D009752:Nutritional Status; D018529:Nutritional Support / Q000379:methods* / Q000451:nursing; D009767:Obesity, Morbid / Q000150:complications / Q000601:surgery*; D011182:Postoperative Care; D011300:Preoperative Care; D051436:Renal Insufficiency, Chronic / Q000150:complications*; D014839:Vomiting / Q000178:diet therapy