AND Pocket Guide to Bariatric Surgery

Level 2 CPE 

Suggested Performance Indicators: 1.1.4, 2.1.3, 4.1.2, 4.2.7, 6.1.2, 6.1.8, 6.2.3, 8.1.1, 8.1.2, 8.1.3, 8.1.5, 8.3.1, 8.3.5, 8.3.7, 10.1.3, 10.2.1, 10.2.3, 10.2.5, 10.2.9, 10.2.10, 10.3.8,10.4.4

CPE Type: 740 Online/Web-based 

Upon successful completion, the users will be able to:

1. Describe and contrast two pros and cons each for the following procedures: Adjustable gastric band (AGB), Sleeve gastrectomy (SG), Roux-en-Y gastric bypass (RYGB), Biliopancreatic diversion (BPD), and Single-anastomosis duodeno-ileostomy with sleeve.

2. Determine a person’s percentage of excess weight loss (%EWL).

3. List two researched benefits of metabolic and bariatric surgery (MBS).

4. Determine a person’s total energy needs using the Mifflin-St.Jour method.

5. Explain the pre-acceptance protocol used as a criteria by private insurance companies before a patient is approved for MBS.

6. List three criteria used for the food intake following bariatric surgery.

7. List five foods that should be avoided/discouraged for the first few months following surgery.

8. State how many months it takes most patients to reach a period of weight stabilization.

9. Discuss approximately how much of a patient’s original weight will be regained.

10. Discuss the influence of each of the following on weight and appetite: Insulin, ghrelin, adrenaline, and glucose.

11. Identify six nutrients of particular importance when a person has MBS surgery and explain why a multi-nutrient supplement is required.

12. Explain two precautions each for a person with Type 1 diabetes or Type 2 diabetes considering MBS.

13. Discuss three important considerations for a teen and his family when considering MBS for the teen.

14. Explain the importance of fluids before, during, and after MBS procedures.

15. Describe three considerations for a woman who has had MBS and becomes pregnant.

16. Identify the post-MBS diet suggested for most patients.

17. Describe the job description of a bariatric registered dietitian.