Guidelines Before & After Roux-En-Y Gastric Bypass
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Gastric Bypass Surgeries in New Hampshire, 1996-2007
CDC - Preventing Chronic Disease: Volume 9, 2012: 11_0089 Page 1 of 6 ORIGINAL RESEARCH Gastric Bypass Surgeries in New Hampshire, 1996-2007 Sai S. Cherala, MD, MPH Suggested citation for this article: Cherala SS. Gastric bypass surgeries in New Hampshire, 1996-2007. Prev Chronic Dis 2012;9:110089. DOI: http://dx.doi.org/10.5888/pcd9.110089 . PEER REVIEWED Abstract Introduction Obesity is a national epidemic. Gastric bypass surgery may be the only option that provides significant long-term weight loss for people who are morbidly obese (body mass index [BMI] ≥40 kg/m2 ) or for people who have a BMI of 35 or higher and have an obesity-related comorbidity. The objective of this study was to assess trends in gastric bypass surgery in New Hampshire. Methods Data from 1996 to 2007 from the New Hampshire Inpatient Hospital Discharge data set were analyzed. Records for patients with a gastric bypass surgery code were identified, and data on patients and hospitalizations were collected. A joinpoint regression model was used to analyze trends in surgery rates. Differences between patients and payer types were analyzed by using the Cochran–Mantel–Haenszel χ2 test. Results The annual rate of gastric bypass surgery increased significantly from 3.3 to 22.4 per 100,000 adults between 1996 and 2007. The in-hospital death rate decreased significantly from 11% in 1996 to 1% in 2007. A greater proportion of women (78.1% during the study period) than men had this surgery. The average charge of a surgery decreased significantly from $44,484 in 1996 to $43,907 in 2007; by 2007, total annual charges were $13.9 million. -
Emotional Eating in Overweight, Normal Weight, and Underweight Individuals
Eating Behaviors 3 (2003) 341–347 Emotional eating in overweight, normal weight, and underweight individuals Allan Geliebter*, Angela Aversa Departments of Psychiatry and Medicine, College of Physicians and Surgeons, NY Obesity Research Center, St-Luke’s-Roosevelt Hospital, Columbia University, 1111 Amsterdam Avenue, New York, NY 10025, USA Abstract Emotional states and situations can affect food intake. We predicted that underweight individuals would eat less and overweight individuals would eat more during negative as well as positive emotional states and situations. Questionnaires to assess eating during emotional states and situations were distributed and collected in person in several major university and public libraries. Ninety questionnaires, representing for each gender the 15 most overweight, the 15 closest to normal weight, and the 15 most underweight, were analyzed. Gender had only minor effects on the eating ratings, and therefore the results are presented for the sexes combined. Underweight individuals reported eating less ( P=.000) than both the normal and overweight groups during negative emotional states and situations. More surprisingly, underweight individuals also reported eating more ( P=.01) than the other groups during positive emotional states and situations. Thus, part of the prediction was confirmed: the relative undereating by the underweight group, and the relative overeating by the overweight group during negative emotional states and situations. As compared to their usual eating behavior, undereating by underweight individuals during negative emotional states and situations was of a greater magnitude than their own overeating during positive states and situations ( P=.01). Undereating by underweight individuals when experiencing negative emotions may contribute to their low body weight. -
Small Bowel Obstruction After Laparoscopic Roux-En-Y Gastric Bypass Presenting As Acute Pancreatitis: a Case Report
Netherlands Journal of Critical Care Submitted January 2018; Accepted April 2018 CASE REPORT Small bowel obstruction after laparoscopic Roux-en-Y gastric bypass presenting as acute pancreatitis: a case report N. Henning1, R.K. Linskens2, E.E.M. Schepers-van der Sterren3, B. Speelberg1 Department of 1Intensive Care, 2Gastroenterology and Hepatology, and 3Surgery, Sint Anna Hospital, Geldrop, the Netherlands. Correspondence N. Henning - [email protected] Keywords - Roux-en-Y, gastric bypass, pancreatitis, pancreatic enzymes, small bowel obstruction, biliopancreatic limb obstruction. Abstract Small bowel obstruction is a common and potentially life-threatening bowel obstruction within this complication after laparoscopic Roux-en-Y gastric bypass surgery. population, because misdiagnosis We describe a 30-year-old woman who previously underwent can have disastrous outcomes.[1,3-5,7] gastric bypass surgery. She was admitted to the emergency In this report we describe the department with epigastric pain and elevated serum lipase levels. difficulty of diagnosing small Conservative treatment was started for acute pancreatitis, but she bowel obstruction in post- showed rapid clinical deterioration due to uncontrollable pain and LRYGB patients and why frequent excessive vomiting. An abdominal computed tomography elevated pancreatic enzymes scan revealed small bowel obstruction and surgeons performed can indicate an obstruction in an exploratory laparotomy with adhesiolysis. Our patient quickly these patients. The purpose of improved after surgery and could be discharged home. This case this manuscript is to emphasise report emphasises that in post-bypass patients with elevated Figure 1. Roux-en-Y gastric bypass that in post-bypass patients with pancreatic enzymes, small bowel obstruction should be considered ©Ethicon, Inc. -
Complications in Bariatric Surgery with Focus on Gastric Bypass
Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Medicine 1676 Complications in bariatric surgery with focus on gastric bypass BJARNI VIDARSSON ACTA UNIVERSITATIS UPSALIENSIS ISSN 1651-6206 ISBN 978-91-513-0991-0 UPPSALA urn:nbn:se:uu:diva-417549 2020 Dissertation presented at Uppsala University to be publicly examined in H:son Holmdahlsalen, Entrance 100/101, Akademiska Sjukhuset, Uppsala, Friday, 9 October 2020 at 09:00 for the degree of Doctor of Philosophy (Faculty of Medicine). The examination will be conducted in Swedish. Faculty examiner: Associate Professor Jacob Freedman ( Department of Clinical Sciences, Danderyd Hospital, Karolinska Institutet, Stockholm). Abstract Vidarsson, B. 2020. Complications in bariatric surgery with focus on gastric bypass. Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Medicine 1676. 56 pp. Uppsala: Acta Universitatis Upsaliensis. ISBN 978-91-513-0991-0. Obesity is rising in pandemic proportions. At present, one third of the world’s population has become overweight or obese, and estimates predict 60% in 2030. Thus, the problem is gigantic. Obesity is associated with numerous diseases such as diabetes, high blood pressure, sleep apnea and cancer. Untreated obesity decreases life expectancy by about 10 years. Gastric bypass has been one of the cornerstones of surgical treatment. Since 1994 this is done by laparoscopic technique (LRYGB) In this thesis, we have primarily used data from our national quality register, the Scandinavian Obesity Surgical Registry (SOReg), on patients that have been operated with LRYGB. In the first paper, we evaluated the use of a novel suture for closing the gastrojejunostomy (upper anastomosis). Paper II and III focused on incidence, risk factors, treatment and outcome of anastomotic leaks. -
Diet Manual for Long-Term Care Residents 2014 Revision
1 Diet Manual for Long-Term Care Residents 2014 Revision The Office of Health Care Quality is pleased to release the latest revision of the Diet Manual for Long-Term Care Residents. This manual is a premier publication—serving as a resource for providers, health care facilities, caregivers and families across the nation. In long-term care facilities, meeting nutritional requirements is not as easy as it sounds. It is important to provide a wide variety of food choices that satisfy each resident’s physical, ethnic, cultural, and social needs and preferences. These considerations could last for months or even years. Effective nutritional planning, as well as service of attractive, tasty, well-prepared food can greatly enhance the quality of life for long-term care residents. The Diet Manual for Long Term Care Residents was conceived and developed to provide guidance and assistance to nursing home personnel. It has also been used successfully in community health programs, chronic rehabilitation, and assisted living programs. It serves as a guide in prescribing diets, an aid in planning regular and therapeutic diet menus, and as a reference for developing recipes and preparing diets. The publication is not intended to be a nutrition-care manual or a substitute for individualized judgment of a qualified professional. Also included, is an appendix that contains valuable information to assess residents’ nutritional status. On behalf of the entire OHCQ agency, I would like to thank the nutrition experts who volunteered countless hours to produce this valuable tool. We also appreciate Beth Bremner and Cheryl Cook for typing the manual. -
Clinical Policy: Bariatric Surgery Reference Number: NH
Clinical Policy: Bariatric Surgery Reference Number: NH. CP.MP.37 Coding Implications Effective Date: 06/09 Revision Log Last Review Date: 04/18 See Important Reminder at the end of this policy for important regulatory and legal information. Description There are two categories of bariatric surgery: restrictive procedures and malabsorptive procedures. Gastric restrictive procedures include procedures where a small pouch is created in the stomach to restrict the amount of food that can be eaten, resulting in weight loss. The laparoscopic adjustable gastric banding (LAGB) and laparoscopic sleeve gastrectomy (LSG) are examples of restrictive procedures. Malabsorptive procedures bypass portions of the stomach and intestines causing incomplete digestion and absorption of food. Duodenal switch is an example of a malabsorptive procedure. Roux-en-y gastric bypass (RYGB), biliopancreatic diversion with duodenal switch (BPD-DS), and biliopancreatic diversion with gastric reduction duodenal switch (BPD-GRDS) are examples of restrictive and malabsorptive procedures. LAGB devices are currently not FDA approved for adolescents less than 18 years, but an industry- sponsored prospective study is in progress, and numerous retrospective studies of adolescents have been published with favorable results. Policy/Criteria It is the policy of NH Healthy Families that the bariatric surgery procedures LAGB, LSG, and laparoscopic RYGB for adolescents and adults and laparoscopic BPD-DS/BPD-GRDS for adults are medically necessary when meeting the following criteria under section I through III: I. Participating providers that are MBSAQIP (Metabolic and Bariatric Surgery Accreditation and Quality Improvement Program for the American College of Surgeons) accredited have demonstrated a commitment to excellence in ethics, quality and patient care. -
USABILITY of DIFFERENT TYPES and CULTIVARS of SALAD CHICORY (Cichorium Intybus L. Var. Foliosum (Hegi) Bish.) for SPRING CULTIVATION
Acta Sci. Pol., Hortorum Cultus 11(1) 2012, 193-204 USABILITY OF DIFFERENT TYPES AND CULTIVARS OF SALAD CHICORY (Cichorium intybus L. var. foliosum (Hegi) Bish.) FOR SPRING CULTIVATION Anita Biesiada, Anna Tomczak Wroclaw University of Environmental and Life Sciences Abstract: Leaf chicory type belongs to valuable vegetables in terms of its high nutrition and taste qualities. In spite of those advantages, in Poland, chicory is relatively little known. The purpose of field experiment carried out in the years 2009–2010 was the as- sessment of possibility of cultivation different types and cultivars of salad chicory in cli- matic conditions of Lower Silesia. In the experiment there were used 9 types of chicory: ‘Palla Rossa 3’, ‘Orchidea Rossa’, ‘Rosso di Verona’, ‘Grumolo bionda’, ‘Capotta di mantovana’, ’Pan di Zucchero’, ‘Rosso di Treviso 2’, ‘Rosso di Chioggia’, ‘Variegato di Castelfranco’ and two breed cultivars ‘Indigo’ and ‘Fidelio’. The highest marketable yield was recorded for ‘Grumolo bionda’ (4.24 kg·m-2) and ‘Capotta di mantovana’(4.00 kg·m-2), while the lowest one characterized ‘Fidelio’ cv. (1.27 kg·m-2) and ‘Rosso di Chioggia’ (1.56 kg·m-2). The highest amount of nitrates was observed in ‘Rosso di Verona’ – -1 -1 1063.60 mg NO3·kg and the lowest quantity – in ‘Indigo’ cv. (302.23 mg NO3·kg ). The highest phosphorus content featured the plants of intensive red leaves (0.50 do 0.58% s.m.), while the highest quantity of calcium green – leaf plants. Average magnesium con- tent in chicory leaves equaled 0.20% f.m. Key words: radicchio, yielding, bolted plants, nitrates, macroelements INTRODUCTION Botanical variety salad chicory (Cichorium intybus L. -
Standard Therapeutic Diet Definitions
Adult Diet Name Definition NPO “nil per os” or nothing by mouth. No meal trays or snacks are provided from NPO Nutrition and Food Services. Concurrent tube feeding order is allowed. This diet provides visually clear and minimum residue liquids like juice, broth, tea Clear Liquid Diet and coffee. Caffeine is restricted only if specified. The diet provides 90g of carbohydrate distributed in three meals and is appropriate for patients with diabetes. This diet is nutritionally inadequate for patients of all ages. This diet provides foods that are liquid or semi-liquid at room temperature and Full Liquid Diet strained so that they can be consumed with a straw. A house selection provides (Blenderized Liquid Diet) 1800-2000 calories and approximately 4g of sodium. A well-balanced diet that contains a wide variety of solids and liquids. Offers choices that promote intake of whole grains, fresh fruit and vegetables, homemade Regular Diet soups, fish and poultry and small portions of red meat. A house selection provides 1800-2000 calories and approximately 4g of sodium. A well-balanced diet that contains a wide variety of solids and liquids. Offers choices that promote intake of whole grains, fresh fruit and vegetables, homemade Vegetarian Diet soups, dairy, and eggs. A house selection provides 1800-2000 calories and approximately 4g of sodium. A well-balanced diet that contains a wide variety of solids and liquids. Offers choices that promote intake of whole grains, fresh fruit and vegetables, homemade Vegan Diet soups, and vegetable sources of protein. A house selection provides 1800-2000 calories and approximately 4g of sodium. -
Tolerance of Vegetable Crops to Salinity M.C
Scientia Horticulturae 78 (1999) 5±38 Tolerance of vegetable crops to salinity M.C. Shannon*, C.M. Grieve U.S. Salinity Laboratory, Department of Agriculture, Agricultural Research Service, 450 W. Big Springs Road, Riverside, CA 92507, USA Abstract Global constraints on fresh water supplies and the need to dispose of agricultural, municipal, and industrial waste waters have intensified interest in water reuse options. In many instances, the value of the water is decreased solely because of its higher salt concentration. Although quantitative information on crop salt tolerance exists for over 130 crop species, there are many vegetables which lack definitive data. Vegetable crops are defined as herbaceous species grown for human consumption in which the edible portions consist of leaves, roots, hypocotyls, stems, petioles, and flower buds. The salt tolerance of vegetable species is important because the cash value of vegetables is usually high compared to field crops. In this review some general information is presented on how salinity affects plant growth and development and how different measurements of salinity in solution cultures, sand cultures, and field studies can be reconciled to a common basis. The salt tolerance of vegetables has been condensed and reported in a uniform format based on the best available data. Discrepancies and inconsistencies exist in some of the information due to differences in cultivars, environments, and experimental conditions. For a great number of species little or no useful information exists and there is an obvious need for research. Published by Elsevier Science B.V. Keywords: Salt tolerance; Ion composition Contents 1. Introduction ............................................................ 7 1.1. -
Medical Terminology Abbreviations Medical Terminology Abbreviations
34 MEDICAL TERMINOLOGY ABBREVIATIONS MEDICAL TERMINOLOGY ABBREVIATIONS The following list contains some of the most common abbreviations found in medical records. Please note that in medical terminology, the capitalization of letters bears significance as to the meaning of certain terms, and is often used to distinguish terms with similar acronyms. @—at A & P—anatomy and physiology ab—abortion abd—abdominal ABG—arterial blood gas a.c.—before meals ac & cl—acetest and clinitest ACLS—advanced cardiac life support AD—right ear ADL—activities of daily living ad lib—as desired adm—admission afeb—afebrile, no fever AFB—acid-fast bacillus AKA—above the knee alb—albumin alt dieb—alternate days (every other day) am—morning AMA—against medical advice amal—amalgam amb—ambulate, walk AMI—acute myocardial infarction amt—amount ANS—automatic nervous system ant—anterior AOx3—alert and oriented to person, time, and place Ap—apical AP—apical pulse approx—approximately aq—aqueous ARDS—acute respiratory distress syndrome AS—left ear ASA—aspirin asap (ASAP)—as soon as possible as tol—as tolerated ATD—admission, transfer, discharge AU—both ears Ax—axillary BE—barium enema bid—twice a day bil, bilateral—both sides BK—below knee BKA—below the knee amputation bl—blood bl wk—blood work BLS—basic life support BM—bowel movement BOW—bag of waters B/P—blood pressure bpm—beats per minute BR—bed rest MEDICAL TERMINOLOGY ABBREVIATIONS 35 BRP—bathroom privileges BS—breath sounds BSI—body substance isolation BSO—bilateral salpingo-oophorectomy BUN—blood, urea, nitrogen -
Cajun & Creole
EXPERT TIPS & INFORMATION GIving that gives back ON USING BULK SPICES We’re committed to providing sustainably sourced bulk products to our Louisiana customers — products respectful of the Flavors environment and the Here are some of the key ingredients that help recreate people around the world the distinctive flavors of Cajun and Creole cooking: who produce them. We deal ethically with Vegetables Oils our growers and their Onion, celery, bell pepper, Butter, bacon fat, lard, communities and work with garlic, okra and chili peppers peanut oil or vegetable oil them to preserve and protect their resources. Flours, Meals, Gumbo filé powder Grains & Beans A crucial ingredient in gumbos, We offer fair prices, dealing directly spices av v y White flour, corn flour, cornmeal, aromatic file is made from dried with growers whenever possible so they get maximum rice and dried or canned beans and ground sassafras and compensation for their products. Through programs like (red beans and black-eyed peas thyme. It serves as a thickener our own comprehensive sustainable sourcing program, are a must) and seasoning and is not usually Well Earth, and purchasing Fair Trade Certified products, cooked but added to the gumbo we help growers develop certified organic, sustainable shortly before serving. Just Cajun & Meat & Seafood production methods and improve social conditions for Crab, shrimp, catfish, redfish, sprinkle it on the gumbo, cover, workers and their families and communities. oysters, sausage (especially and let sit for 15 minutes. (Note: Cajun andouille, a spicy smoked It will turn stringy if re-boiled, so Creo le sausage made with pork and reheat your dish gently.) cooking garlic), rabbit, and chicken. -
Oyster Bar Starters Lunch Entrées Sandwiches & Po
LUNCH FROM DOCK TO POT... In support of local farmers and fishermen, Owner Ralph Brennan | General Manager Adam Rahn Red Fish Grill and Executive Chef Austin Kirzner Executive Chef Austin Kirzner proudly serve the freshest local CASUAL NEW ORLEANS SEAFOOD & seasonal ingredients. OYSTER BAR STARTERS GUMBO - SOUP - SALAD Chile Crusted Shrimp Lettuce Wraps BBQ Oysters Bibb lettuce, Parmesan cheese, Alligator Sausage & Seafood Gumbo flash fried oysters, Crystal BBQ sauce, housemade buttermilk dressing 10.50 rich dark roux, trinity, fresh herbs 8.95 housemade blue cheese dressing 11.95 (½ dozen) / 19.95 (dozen) Redfish Ravigote Turducken Gumbo diced red onions, capers, Creole mustard, Creole potato salad, green onions 8.50 BBQ Shrimp Parmesan-black pepper lavash 10.50 flash fried shrimp, Crystal BBQ sauce, Redfish Bisque housemade blue cheese dressing tomatoes, cornbread croutons, 11.95 (½ dozen) / 19.95 (dozen) Fried Green Tomato & Crawfish Tails green onion oil 8.25 grilled Mexican street corn, The Peacemaker salsa verdé, queso fresco, Soup of the Day 7.50 Can’t decide: oysters or shrimp? Have both! cane-marinated purple cabbage 13.25 6 Signature BBQ Oysters & 6 BBQ Shrimp 19.95 House Chopped Salad Alligator Boudin Balls romaine hearts, French bread croutons, Abita Andygator 3 mustard sauce, roasted tomato dressing, red onions, Gulf Oysters on the Half-Shell* cucumbers, grated Parmesan cheese 8.25 cocktail sauce, horseradish, crackers Louisiana strawberry pepper jelly 10.75 8.95 (½ dozen) / 15.95 (dozen) Romaine Wedge Salad West Indies Ceviché diced tomatoes, crispy andouille bacon bits, *There may be a risk associated with consuming raw shellfish, marinated Louisiana crawfish tails, sweet yellow as is the case with other raw protein products.