Nutrition in the Preoperative Period Due to the complexity of obesity, the existence of many criteria and the importance of lifestyle change after surgery, patients should be evaluated, monitored and educated by a multidisciplinary team. Preoperative evaluation of the patients should be done by doctors who are experts in the field of bariatrics, a psychiatrist and a dietitian. In the evaluation, patients are asked to create a food consumption record about their nutritional history, alcohol use, food preferences and daily energy intake. During a detailed nutritional evaluation, the dietitian makes corrections in the nutritional habits of the patients beforehand and helps to prevent nutrition-related complications after the surgery.

A certain amount of weight loss before surgery helps to reduce these complications. Nutrition in the Postoperative Period In order to accelerate the tissue healing of the patient after the operation, it is necessary to support the intake of sufficient nutrients. It is necessary to minimize the reflux, early feeling of satiety and dumping syndrome that may occur after the surgery. Their diet should be transitioned in the form of a gradual diet. The gradual diet order of bariatric surgery patients should be clear liquid diet, liquid diet, puree diet, soft diet and standard diet. Clear liquid diet The first stage of postoperative nutrition is the clear liquid diet. The body must be supplied with fluids, electrolytes and a limited amount of energy. It is recommended to use a clear liquid diet for 1-2 days. By gradually increasing the stomach volume, approximately 2 liters (8-10 glasses) of liquid should be consumed, provided that half of it is water. Sip sip consumption should be ensured. It should be avoided in the use of straws, since it is likely to swallow air, it disturbs the stomach. Liquid diet This diet is applied for 2 weeks after the postoperative controls. The liquid diet has more fiber than the clear liquid diet. 60-80 g of protein per day should be met. 2000 ml of fluid support should be provided.

Recommended fluids; water, fat-free meat/chicken juice, unsweetened fruit juices, decaffeinated coffee, light tea, lactose-free milk, ayran, kefir, unsweetened compote juice, pudding made from sugar-free skim milk, lactose-free yogurt Puree period The puree diet also lasts approximately 2 weeks. All phases of the liquid diet are also valid during this period. In addition to oms; low-fat cottage cheese eggs (only the white of the egg can be included in the breakfast as boiled for the first 1-2 days). Protein support can be provided under the control of a dietitian. Soft diet This diet is a transition diet. It covers grinding, crushing and pureeing processes. Soft diets are applied at 5, 6, 7, and 8 weeks after surgery. The target is 60-80 g of protein per day.

As protein-based foods increase, protein support is reduced. Liquids should be avoided during meals and should be waited for 30 minutes after eating. Spicy, very hot or very cold foods should be avoided. Standard diet If everything is normal after surgery, this diet is started after the 9th week. Target protein intake should be 60-80 g. It can be started with the consumption of raw vegetables such as lettuce and carrots. Attention should be paid to the diet of 3 main and 3 snacks, and other meals should not be missed. Caffeinated drinks are prohibited for the first 4 months. Avoid spicy and spicy foods.