Watch out for the holidays!

Watch out for the holidays!

gastric overview

Gastric Bypass: Protein
Most surgeons suggest that patients eat at least 50-60 grams of protein per day after gastric bypass. Eating a normal amount of protein is difficult because the new stomach pouch and opening into the small intestine are very small. Chunky meats simply don't go through. Here are some suggestions offered by patients for protein sources that are appropriate at various times after surgery.
First week after surgery
During this very early period patients should limit their intake to clear liquids. Thus choices are limited, and one really shouldn't worry too much about the amount of protein. Beef, chicken, or turkey broth contain a little protein and are good choices initially.




Weeks two through six after surgery
· During this period, patients should eat puree and very soft foods. Try these ideas.
· Bean dishes and soups
· Peas
· Peanut butter
· Tofu (soy) mixed in with soup or vegetables
· Baby shrimp
· Very soft fish such as sole
· Chicken or meat pate or spreads, liverwurst
· Skim milk
· Cottage cheese or other cheeses
· Low fat yogurt
· Eggs: try two white with one yolk

Protein Suppliments (these can be mixed with juice or soup or can ben blended with fruit) Problend 55 ProComplex Pure Protein (see below) Zero Carb Isopure (Comes as powder or liquid)
"At support group you were asking for suggestions for protein and I just wanted to e-mail you and let you know what I have found! There is a protein bar at Trader Joe's that has no sugar and is approved by the Glycemic Research Institute. It is called PURE PROTEIN and is endorsed by Tony Little. It has 22g of protein and tastes pretty good.



chefedccp.com


Weeks 6 through 12 after surgery
Gradually try meats like chicken, turkey, or fish. Cut up the meat into small pieces and chew very well. Try only a very limited quantity at first. Continue with the earlier foods in somewhat larger quantities.
Some other ideas: Macaroni and cheeseWhole gain breadsBran flakesBaked potato
Soy (yum soy the other other white almost meat)





SOY MEAT SUBSTITUTE

WORTHINGTON BRAND: available in items listed below.
CHOPLETS: (patties) 90 calories in 2 servings1 ½ grams fat (less than 2% dextrose)17 grams protein
CHILI: (beans and ground meat substitute) 290 calories in 1 cup serving. 19 grams protein 2 ½ grams fat

LOMA LINDA BRAND: (made by Worthington Foods, Inc.)
SWISS STEAK: (patties and gravy) 120 calories in 1 serving 6 grams fat 9 grams protein less than 1 gram sugar


Gastric bypass diet: Nutritional needs after weight-loss surgery
The gastric bypass diet outlines what you can eat and how much after gastric bypass surgery. Find out ways to establish new eating habits for successful weight loss.
What you eat, how you eat and how much you eat changes after gastric bypass surgery — surgery that alters the anatomy of your digestive system to promote weight loss.
With your stomach pouch reduced to the size of a walnut, you'll need to follow a gastric bypass diet. This diet — which your doctor or dietitian creates for you — tells you what type and how much food to eat with each meal and the required consistency and texture of the food. The gastric bypass diet helps you maintain good nutrition while losing weight.
After surgery: The first three months
You won't be allowed to eat for one to two days after the surgery. Then you consume specific foods according to a diet progression. The purpose of the diet progression is to allow your stomach time to adapt to processing food and to allow you to lose weight while maintaining good nutrition.

The following are common phases in the gastric bypass diet progression:
§ Liquids. Foods and fluids that are liquid or semiliquid at room temperature and contain mostly water, such as broth, juice, milk and cooked cereal. In most cases, you stay on a liquid diet for two to three days.
§ Pureed foods. Foods with a consistency of a smooth paste or a thick liquid. Pureed foods contain no distinct pieces. You usually eat pureed foods for three to four weeks so that your stomach has time to fully heal.
§ Soft foods. Foods that are tender and easy to chew, such as ground or finely diced meats, canned or soft, fresh fruit, and cooked vegetables. You usually eat soft foods for eight weeks before progressing to regular-textured foods, as recommended by your dietitian or doctor.
During the diet progression, you eat many small meals a day and sip water frequently. You might first start with six small meals a day, then progress to four meals and finally, when eating regular foods, decrease to three meals a day. Typically, each meal includes protein-rich foods, such as lean meat, yogurt and eggs. Protein is important for maintaining and repairing your body after surgery.
How quickly you move from one step to the next depends on how fast your body adjusts to the change in eating patterns and the texture and consistency of food. In most cases, people start eating regular foods three months after
Here are some more suggestions, from one of my support groups:
Designer Protein Powder (Vanilla) blended with flat Diet orange slice
Designer Protein Powder mixed with coffee
1 scoop of ProComplex + 1 scoop soy protein. Add any fruits you like: bananas, berries, peaches
ProComplex chocolate in 1% milk 1 scoop/4oz.
ProComplex smoothie with fruit
Add sugar free pudding to protein supplement of choice
HMR protein powder from Sharp Weight Management
HMR protein powder Hot Chocolate flavor mixed with instant coffee
Trader Joe's Soy protein: 2 scoops with non-sugar Tang
Trader Joe's canned Pure Protein and Protein Revolution shakes
Spirutein protein powder Found at Henry's in various flavors
GeniSoy Shake

meal planner

Weekly Meal Planner
Breakfast
Lunch
Dinner
Snack
Sunday




Breakfast
Lunch
Dinner
Snack
Monday




Breakfast
Lunch
Dinner
Snack
Tuesday




Breakfast
Lunch
Dinner
Snack
Wednesday




Breakfast
Lunch
Dinner
Snack
Thursday




Breakfast
Lunch
Dinner
Snack
Friday




Breakfast
Lunch
Dinner
Snack
Saturday

organize

Problem: “I can never find that recipe I’ve been meaning to try.”
Solution: Make your own index. On an index card, write the recipe title (or a name you’re more likely to remember), the book or magazine issue it’s in (perhaps shortened to a code, like JC for Julia Child), and the page number. File the cards alphabetically in a recipe box, dividing into sections like Desserts.Alternatively, most word-processing programs have a sorting tool that will maintain a running list and alphabetize it for you. Next time you’re looking for that Flourless Chocolate Cake recipe, your index will tell you where it’s hiding.
With life as busy as it is many people are thinking about scaling back, organizing and simplifying. And while cutting activities from your daily routine is well and good, there are some things like eating we simply can’t avoid.
The best way, I’ve found to tackle this is to simplify and better organize my meal preparation. In our house, I do the cooking and my better half does the clean-up. It’s our way of organizing a system that works best for us. There are times when neither of us revels in our respective duties but we put on a smiling face nonetheless. And since a cook and housekeeper aren’t in our budget and our bellies love a good meal, we’ve also found some other creative solutions that work.
You know how food tastes especially good when someone else makes it? It’s the same with pasta sauce from a jar – to a harried parent it could be homemade. Stir-fry dishes can be a breeze if you purchase frozen vegetables and meat already cut up. And it’s totally amazing what one can do with a can of soup and a few extra ingredients. You can have a gourmet type meal in a matter of minutes.
And you don’t have to compromise good nutrition for quick meal solutions. It’s a known fact that serving raw fruit and vegetables with a low-fat dip is much healthier than boiling the heck out of the veggies. Even a few frozen peas placed in a bowl on the kitchen table while you’re organizing the rest of the meal should temporary appease little appetites.
Instead of responding to the constant "Mommy, I'm hungry" requests, keep healthy snacks convenient and self-serve. Organize a ‘quick snack’ section in your fridge. Store easy-to-open containers of cheese and crackers, washed and cut-up vegetables and fruit along with handy containers of dipping sauce.
Use the same method for organizing drinks; keep a selection of reusable drink boxes or install a self-serve water jug with a spout and a nearby stack of plastic cups. As a work at home parent, this ‘self-serve’ idea has come in handy more times than not.
Meal time can also be fun family time. Even on those nights when you don’t have a clue what to make. For anytime or when you’re plain out of dinner ideas host a picnic. Yes, you heard me – a picnic. Picnics are not only for summer and they don’t have to be complicated. Throw a plastic table cloth on the family room floor and enjoy. Make the ordinary extraordinary by turning deli sandwiches, hot finger foods, or simple cheese and crackers into fun. It sure beats a peanut butter and jelly sandwich at the dinner table. Or, turn grilled cheese and chicken noodle soup into a posh affair by lighting a couple of candles and serving the kid’s milk or juice in wine glasses.
Do you find it hard to get in some quality time with your kids – especially the teenaged variety? A creative way of organizing a little one-on-one time is to post an ad on your family bulletin board for kitchen help. “Salary paid out weekly with an endless supply of love, understanding and support”. Encourage togetherness by delegating simple tasks like washing vegetables or setting the table. My mother always told me that working along side another person promotes conversation. Your teen may be more willing to open up to you while chopping vegetables than she would be sitting directly across from you at the kitchen table.
Go to Chefedccp.com
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The home of Chef Ed Rhinehart
What can ChefEd do for you?
We will do anything related to food!
When other chefs say no we Go. Also
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ChefEd Preferred Products

I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.

Would you like a custom blend?
We do that!

Would you like your label on our product?
We do that!

Whole Sale or Grocer
We do that!


Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA


Position: Executive Chef





Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.





Schooling

Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9



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Chef Edward A. Rhinehart C.C.P.FMP, CRFC


Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court

Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280

Internationally Certified Culinary Professional (C.C.P.)

Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)

Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)

Featured segments monthly on WAFB (currently)

Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)

Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Acadiana Culinary Classic.

Appeared as guest chef on WWL News Morning Show.

Appeared as guest chef on AM 1880 Radio Cooking Show.

National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services

Serve Safe Certificate of Completion for Sanitation.

Louisiana DHH Food and Safety Certification


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Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart

ChefEd Preferred Products

I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.

Would you like a custom blend?
We do that!

Would you like your label on our product?
We do that!

Whole Sale or Grocer
We do that!


Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA


Position: Executive Chef





Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.





Schooling

Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9



We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
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We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star

We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star

We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star






Chef Edward A. Rhinehart C.C.P.FMP, CRFC


Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court

Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280

Internationally Certified Culinary Professional (C.C.P.)

Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)

Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)

Featured segments monthly on WAFB (currently)

Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)

Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Culinary Classic.

Appeared as guest chef on WWL News Morning Show.

Appeared as guest chef on AM 1880 Radio Cooking Show.

National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services

Serve Safe Certificate of Completion for Sanitation.

Louisiana DHH Food and Safety Certification


Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
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Spring 2006 Community Education Class Outline

Theme: International Cuisine

Taste of Mexico:
Love to eat traditional Mexican food like refried beans, enchiladas, and empanadas. Well, learn to cook them all of the flavor and a healthy twist. ¡Véale allí!
May 1, 2007

Taste of the Orient:
Lessons in traditional Chinese cooking methods and an overview of Chinese cooking equipment will be taught. Some easy how to tips and recipes will be prepared to demonstrate these methods and use of the equipment. May 3, 2007

Taste of Germany:
ChefEd will give away some of his family recipes and give some history on our wonderful German Coast. April 12, 2007

Taste of France:
Crepes, provencal, and Boeuf Bourguignon are just a few hard to do french dishes. With simple instructions and few tips, ChefEd will show you that a tour of France can happen any night of the week. March 15, 2007

Taste of the Mediterranean:
Fresh fish, beans, and lots of vegetables give the Mediterranean diet one of the highest ratings among nutritionists. Learn a few simple recipes to lighten up your eating and fill you up your belly at the same time. April 5, 2007

Taste of the Caribbean:
Island sun, and ocean breeze come merge to form flavors unique to Caribbean coastlines. Jerk chicken, fish cakes, and pan bollo (aruban bread pudding) will give you a taste of these shores. May 8, 2007

Taste of Eastern Europe:
From Hungary to Ukraine Eastern European food is phenomenal. Learn to make piroghis, latkes, and how to use kelbasi. April 10, 2007

Cultural Confections:
An array of desserts from cultures across the globe will be brought into your home with this class. Tasty candies, pastries and goodies made easy to brighten up any party. May 10, 2007

Fiber:
found in foods like bran, popcorn, raw vegetables, and dried beans, is also limited on the gastric bypass diet. There is less space in the stomach to hold these bulky foods, and less gastric acid available to digest them. Some kinds of fiber could get stuck in the pouch itself, or block the narrow opening into the small intestine. Do not take any fiber pills or laxatives without the advice of a physician.

Fiber:
found in foods like bran, popcorn, raw vegetables, and dried beans, is also limited on the gastric bypass diet. There is less space in the stomach to hold these bulky foods, and less gastric acid available to digest them. Some kinds of fiber could get stuck in the pouch itself, or block the narrow opening into the small intestine. Do not take any fiber pills or laxatives without the advice of a physician.

more fiber

Fiber:
found in foods like bran, popcorn, raw vegetables, and dried beans, is also limited on the gastric bypass diet. There is less space in the stomach to hold these bulky foods, and less gastric acid available to digest them. Some kinds of fiber could get stuck in the pouch itself, or block the narrow opening into the small intestine. Do not take any fiber pills or laxatives without the advice of a physician.
chefedccp.com

gastric bypass 2

Nutrition
Further information: Protein in nutrition
Most microorganisms and plants can biosynthesize all 20 standard amino acids, while animals must obtain some of the amino acids from the diet.[10] Key enzymes in the biosynthetic pathways that synthesize certain amino acids - such as aspartokinase, which catalyzes the first step in the synthesis of lysine, methionine, and threonine from aspartate - are not present in animals. The amino acids that an organism cannot synthesize on its own are referred to as essential amino acids. (This designation is often used to specifically identify those essential to humans.) If amino acids are present in the environment, most microorganisms can conserve energy by taking up the amino acids from the environment and downregulating their own biosynthetic pathways. Bacteria are often engineered in the laboratory to lack the genes necessary for synthesizing a particular amino acid, providing a selectable marker for the success of transfection, or the introduction of foreign DNA.
In animals, amino acids are obtained through the consumption of foods containing protein. Ingested proteins are broken down through digestion, which typically involves denaturation of the protein through exposure to acid and degradation by the action of enzymes called proteases. Ingestion of essential amino acids is critical to the health of the organism, since the biosynthesis of proteins that include these amino acids is inhibited by their low concentration. Amino acids are also an important dietary source of nitrogen. Some ingested amino acids, especially those that are not essential, are not used directly for protein biosynthesis. Instead, they are converted to carbohydrates through gluconeogenesis, which is also used under starvation conditions to generate glucose from the body's own proteins, particularly those found in muscle.
Duck, domesticated, meat only, cooked, roasted
221
1/2 duck
51.89
Chicken, stewing, meat only, cooked, stewed
140
1 cup
42.59
Fish, halibut, Atlantic and Pacific, cooked, dry heat
159
1/2 fillet
42.44
Fish, salmon, sockeye, cooked, dry heat
155
1/2 fillet
42.33
Turkey, meat only, cooked, roasted
140
1 cup
41.05
Turkey, neck, meat only, cooked, simmered
152
1 neck
40.80
Chicken, broilers or fryers, giblets, cooked, simmered
145
1 cup
39.37
Fish, haddock, cooked, dry heat
150
1 fillet
36.36
Fish, rockfish, Pacific, mixed species, cooked, dry heat
149
1 fillet
35.82
Chicken, broilers, fryers, breast, meat and skin
140
1/2 breast
34.78
Fast foods, hamburger, large, double patty
226
1 sandwich
34.28
Fish, tuna salad
205
1 cup
32.88
Cheeseburger, large, single meat patty, with bacon
195
1 sandwich
32.00
Fast foods, hamburger, regular, double patty
215
1 sandwich
31.82
Fast foods, taco
263
1 large
31.77
Chicken, broilers or fryers, breast, meat and skin
98
1/2 breast
31.20
Cheese, cottage, lowfat, 2% milkfat
226
1 cup
31.05
Chicken, canned, meat only, with broth
142
5 oz
30.91
Veal, leg (top round), separable lean and fat
85
3 oz
30.74
Fish, flatfish (flounder and sole species)
127
1 fillet
30.68
Turkey, all classes, giblets, cooked, simmered
145
1 cup
30.29
Lamb, domestic, shoulder, arm, separable lean only
85
3 oz
30.21
Fast foods, submarine sandwich, with tuna salad
256
1sandwich,6"roll
29.70
Fast foods, submarine sandwich, with roast beef
216
1sandwich,6"roll
28.64
Soybeans, mature cooked, boiled, without salt
172
1 cup
28.62
Fast foods, cheeseburger, large, single patty
219
1 sandwich
28.19
Cheese, ricotta, part skim milk
246
1 cup
28.02
Cheese, cottage, lowfat, 1% milkfat
226
1 cup
28.00
Crustaceans, crab, blue, canned
135
1 cup
27.70
Cheese, ricotta, whole milk
246
1 cup
27.70
Fast foods, cheeseburger, regular, double patty, plain
155
1 sandwich
27.67
Chicken, broilers or fryers, light meat, meat only
84
3 oz
27.57
Pork, fresh, shoulder, arm picnic, separable lean only
85
3 oz
27.42
Pork, fresh, loin, center loin, bone-in, separable lean
85
3 oz
27.35
Fish, swordfish, cooked, dry heat
106
1 piece
26.91
Beef, round, bottom round, separable lean only
85
3 oz
26.85
Chicken, broilers or fryers, breast, meat only
86
1/2 breast
26.68
Beef, chuck, blade roast, separable lean only
85
3 oz
26.40
Cheese, cottage, creamed, large or small curd
210
1 cup
26.23
Sandwiches and hamburger, large, single meat patty
218
1 sandwich
25.83
Lamb, shoulder, arm, separable lean and fat, 1/4" fat, choice, cooked, braised
85
3 oz
25.83
Beef, top sirloin, separable lean only, 1/4" fat, all grades,cooked, broiled
85
85
25.81
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled
85
3 oz
25.66
Lamb, domestic, loin, separable lean only, 1/4" fat, choice, cooked, broiled
85
3 oz

Fish, tuna, yellowfin, fresh, cooked, dry heat
85
3 oz
25.47
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried
85
3 oz
25.42
Turkey, all classes, light meat, cooked, roasted
84
3 oz
25.12
Cheese sauce, prepared from recipe
243
1 cup
25.10
Cheese, cottage, nonfat, uncreamed, dry, large or small curd
145
1 cup
25.04
Pork, fresh, leg (ham), whole, separable lean only, cooked, roasted
85
3 oz
25.00
Fish, tuna, light, canned in oil, drained solids
85.05
3 oz
24.78
Beef, round, eye of round, separable lean only, 1/4" fat, all grades, cooked, roasted
85
3 oz
24.64
Fast foods, chili con carne
253
1 cup
24.62
Pork, fresh, loin, center rib (roasts), bone-in, separable lean only, cooked, roasted
85
3 oz
24.41
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled
85
3 oz
24.40
Chicken, broilers or fryers, dark meat, meat only, cooked, fried
84

24.35
Milk, canned, condensed, sweetened
306
1 cup
24.20
Cheese, cottage, creamed, with fruit
226
1 cup
24.16
Fast foods, chicken fillet sandwich, plain
182
1 sandwich
24.12
Lamb, domestic, leg, whole (shank and sirloin), separable lean only, 1/4" fat, choice, cooked, roasted
85
3 oz
24.06
Turkey, all classes, dark meat, cooked, roasted
84
3 oz
24.00
Pork, fresh, shoulder, arm picnic, separable lean and fat, cooked, braised
85
3 oz
23.79
Beef, top sirloin, separable lean and fat, trimmed to 1/4" fat, all grades, cooked, broiled
85
3 oz
23.64
Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted
85
3 oz
23.32
Fish, salmon, sockeye, cooked, dry heat
85
3 oz
23.21
Beef, rib, whole (ribs 6-12), separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted
85
3 oz
23.16
Beef, cured, corned beef, canned
85.05
3 oz
23.05
Pork, fresh, leg (ham), whole, separable lean and fat, cooked, roasted
85
3 oz
22.81
Beef, round, eye of round, separable lean and fat, trimmed to 1/4" fat, all grades, cooked, roasted
85
3 oz
22.77
Fish, halibut, Atlantic and Pacific, cooked, dry heat
85
3 oz
22.69
Beef, chuck, blade roast, separable lean and fat, trimmed to 1/4" fat, all grades, cooked, braised
85
3 oz
22.58
Beef, variety meats and byproducts, liver, cooked, pan-fried
85
3 oz
22.54
Poultry food products, ground turkey, cooked
82
1 patty
22.44
Lamb, domestic, rib, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
85
3 oz
22.24
Soybeans, green, cooked, boiled, drained, without salt
180
1 cup
22.23
WORTHINGTON FOODS, MORNINGSTAR FARMS "Burger"Crumbles
110
1 cup
22.15
Fast foods, cheeseburger, regular, double patty and bun, plain
160
1 sandwich
22.13
Couscous, dry
173
1 cup
22.07
Beef, ground, 85% lean meat / 15% fat, patty, cooked, broiled
85
3 oz
22.04
Beef, ground, 80% lean meat / 20% fat, patty, cooked, broiled
85
3 oz
21.89
Fast foods, submarine sandwich, with cold cuts
228
1sandwich-6" roll
21.84
Beef, ground, 75% lean meat / 25% fat, patty, cooked, broiled
85
3 oz
21.73
Mollusks, clam, mixed species, canned, drained solids
85
3 oz
21.72
Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted
85
3 oz
21.72
Fish, tuna, light, canned in water, drained solids
85
3 oz
21.68
Fast foods, roast beef sandwich, plain
139
1 sandwich
21.50
Lamb, domestic, loin, separable lean and fat, trimmed to 1/4" fat, choice, cooked, broiled
85
3 oz
21.39
Pork, cured, ham, whole, separable lean only, roasted
85
3 oz
21.29
Fast foods, cheeseburger, regular, double patty, with condiments and vegetables
166
1 sandwich
21.25
Fish, sardine, Atlantic, canned in oil, drained solids with bone
85.05
3 oz
20.94
Snacks, trail mix, regular, with chocolate chips, salted nuts and seeds
146
1 cup
20.73
Fast foods, taco
171
1 small
20.66
Fish, trout, rainbow, farmed, cooked, dry heat
85
3 oz
20.63
Pork, fresh, backribs, separable lean and fat, cooked, roasted
85
3 oz
20.62
Fast foods, fish sandwich, with tartar sauce and cheese
183
1 sandwich
20.61
Fish, haddock, cooked, dry heat
85
3 oz
20.60
Fish, flatfish (flounder and sole species), cooked, dry heat
85
3 oz
20.54
Fish, rockfish, Pacific, mixed species, cooked, dry heat
85
3 oz
20.43
Veal, rib, separable lean and fat, cooked, roasted
85
3 oz
20.37
Fish, ocean perch, Atlantic, cooked, dry heat
85
3 oz
20.30
Pork, fresh, loin, country-style ribs, separable lean and fat, cooked, braised
85
3 oz
20.29
Chili con carne with beans, canned entree
222
1 cup
20.18
Fish, tuna, white, canned in water, drained solids
85
3 oz
20.08
Fish, pollock, walleye, cooked, dry heat
85
3 oz
19.98
Barley, pearled, raw
200
1 cup
19.82
Crustaceans, shrimp, mixed species, canned
85.05
3 oz
19.63
Fast foods, chimichanga, with beef
174
1 chimichanga
19.61
Fish, cod, Pacific, cooked, dry heat
85
3 oz
19.51
Fish, cod, Atlantic, canned, solids and liquid
85
3 oz
19.35
Milk, canned, evaporated, nonfat
256
1 cup
19.33
Breakfast items, biscuit with egg and sausage
180
1 biscuit
19.15
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/4" fat, all grades, cooked, roasted
85
3 oz
19.13
Beans, white, mature seeds, canned
262
1 cup
19.02
Fast foods, shrimp, breaded and fried
164
6-8 shrimp
18.88
Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter
86
1 thigh
18.58
Pork, cured, ham, whole, separable lean and fat, roasted
85
3 oz
18.33
Crustaceans, shrimp, mixed species, cooked, breaded and fried
85
3 oz
18.18
Turkey roast, boneless, frozen, seasoned, light and dark meat, roasted
85.05
3 oz
18.13
Fast foods, chicken, breaded and fried, boneless pieces, plain
106
6 pieces
18.02
Lamb, domestic, rib, separable lean and fat, trimmed to 1/4" fat,choice, cooked, roasted
85
3 oz
17.95
Lentils, mature seeds, cooked, boiled, without salt
198
1 cup
17.86
Pork, cured, ham, extra lean and regular, canned, roasted
85
3 oz
17.80
Beans, baked, canned, with franks
259
1 cup
17.48
Fast foods, salad, vegetable, tossed, without dressing, with chicken
218
1-1/2 cups
17.44
Crustaceans, lobster, northern, cooked, moist heat
85
3 oz
17.43
Snacks, pork skins, plain
28.35
1 oz
17.38
Bulgur, dry
140
1 cup
17.21
Crustaceans, crab, blue, cooked, moist heat
85
3 oz
17.17
Milk, canned, evaporated, without added vitamin A
252
1 cup
17.16
Bread crumbs, dry, grated, seasoned
120
1 cup
17.04
Fish, salmon, pink, canned, solids with bone and liquid
85
3 oz
16.81
Mollusks, scallop, mixed species, cooked, breaded and fried
93
6 large
16.81
Fast foods, hot-dog, with corn flour coating (corndog)
175
1 corn dog
16.80
Fast foods, english muffin, with egg, cheese, and canadian bacon
137
1 muffin
16.69
Crustaceans, crab, alaska king, cooked, moist heat
85
3 oz
16.45
Wheat flour, whole-grain
120
1 cup
16.44
Wheat flour, white, bread, enriched
137
1 cup
16.41
Peas, split, mature seeds, cooked, boiled, without salt
196
1 cup
16.35
Oat bran, raw
94
1 cup
16.26
Fast foods, croissant, with egg, cheese, and bacon
129
1 croissant
16.23
Fast foods, tostada, with beans, beef, and cheese
225
1 tostada
16.09
Fish, roughy, orange, cooked, dry heat
85
3 oz
16.02
Fast foods, cheeseburger, regular, single patty, with condiments
113
1 sandwich
15.96
Beans, navy, mature seeds, cooked, boiled, without salt
182
1 cup
15.83
Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried,batter
72
1 drumstick
15.80
Beans, pinto, mature seeds, cooked, boiled, without salt
171
1 cup
15.60
Fish, salmon, chinook, smoked
85.05
3 oz
15.55
Fish, catfish, channel, cooked, breaded and fried
85
3 oz
15.38
Beans, kidney, red, mature seeds, cooked, boiled, without salt
177
1 cup
15.35
Beans, black, mature seeds, cooked, boiled, without salt
172
1 cup
15.24
Buckwheat flour, whole-groat
120
1 cup
15.14
Sandwiches and burgers, cheeseburger, regular, single meat patty, plain
102
1 sandwich
14.77
Beans, great northern, mature seeds, cooked, boiled, without salt
177
1 cup
14.74
Lima beans, large, mature seeds, cooked, boiled, without salt
188
1 cup
14.66
Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked,boiled, without salt
164
1 cup
14.53
Cowpeas (blackeyes), immature seeds, frozen, cooked, boiled, drained,without salt

1 cup
14.43
Spaghetti w/Meat Sauce, frozen entree
283
1 package
14.29
Beef Macaroni, frozen entree
240
1 package
14.14
Fish, pollock, walleye, cooked, dry heat
60
1 fillet
14.11
WORTHINGTON FOODS, MORNINGSTAR FARMS BETTER'NBURGERS, frozen
85
1 patty
13.91
Refried beans, canned
252
1 cup
13.83
Fast foods, hotdog, with chili
114
1 sandwich
13.51
Chicken, broilers or fryers, thigh, meat only, cooked, roasted
52
1 thigh
13.49
Beans, kidney, red, mature seeds, canned
256
1 cup
13.44
Beans, baked, canned, with pork and sweet sauce
253
1 cup
13.44
Entrees, fish fillet, battered or breaded, and fried
91
1 fillet
13.34
Cowpeas, common (blackeyes, crowder, southern), mature seeds,
172
1 cup
13.30
Fast foods, taco salad
198
1-1/2 cups
13.23
Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried,
49
1 drumstick
13.21
Rice, white, long-grain, regular, raw, enriched
185
1 cup
13.19
Beans, baked, canned, with pork and tomato sauce
253
1 cup
13.05
Chicken pot pie, frozen entree
217
1 small pie
13.04
Entrees, pizza with cheese, meat, and vegetables
79
1 slice
13.01
Yogurt, plain, skim milk, 13 grams protein per 8 ounce
227
8-oz container
13.01
Wheat flour, white, all-purpose, enriched, bleached
125
1 cup
12.91
Fast foods, clams, breaded and fried
115
3/4 cup
12.82
Soup, chicken noodle, canned, chunky, ready-to-serve
240
1 cup
12.72
Soup, bean with ham, canned, chunky, ready-to-serve, commercial
243
1 cup
12.61
Rice, white, long-grain, parboiled, enriched, dry
185
1 cup
12.56
Chicken, broilers or fryers, drumstick, meat only, cooked, roasted
44
1 drumstick
12.45
Potatoes, au gratin, home-prepared from recipe using butter
245
1 cup
12.40
Wheat flour, white, all-purpose, self-rising, enriched
125
1 cup
12.36
Fast foods, hamburger, regular, single patty, with condiments
106
1 sandwich
12.32
Soup, chicken vegetable, canned, chunky, ready-to-serve
240
1 cup
12.31
Beans, baked, canned, plain or vegetarian
254
1 cup
12.17
Crustaceans, crab, blue, crab cakes
60
1 cake
12.13
Milk shakes, thick vanilla
313
11 fl oz
12.08
Fish, herring, Atlantic, pickled
85.05
3 oz
12.07
Lima beans, immature seeds, frozen, baby, cooked, boiled, drained,
180
1 cup
11.97
Fish, ocean perch, Atlantic, cooked, dry heat
50
1 fillet
11.94
Yogurt, plain, low fat, 12 grams protein per 8 ounce
227
8-oz container
11.92
Lima beans, large, mature seeds, canned
241
1 cup
11.88
Chickpeas (garbanzo beans, Bengal gram), mature seeds, canned
240
1 cup
11.88
Cornmeal, degermed, enriched, yellow
138
1 cup
11.70
Shake, fast food, vanilla
333
16 fl oz
11.66
Cornmeal, self-rising, degermed, enriched, yellow
138
1 cup
11.61
Pie crust, standard-type, prepared from recipe, baked
180
1 pie shell
11.52
Beef stew, canned entree
232
1 cup
11.46





Gastric Bypass: Protein
Most surgeons suggest that patients eat at least 50-60 grams of protein per day after gastric bypass. Eating a normal amount of protein is difficult because the new stomach pouch and opening into the small intestine are very small. Chunky meats simply don't go through. Here are some suggestions offered by patients for protein sources that are appropriate at various times after surgery.
First week after surgery
During this very early period patients should limit their intake to clear liquids. Thus choices are limited, and one really shouldn't worry too much about the amount of protein. Beef, chicken, or turkey broth contain a little protein and are good choices initially.
Weeks two through six after surgery
During this period, patients should eat puree and very soft foods. Try these ideas.Bean dishes and soupsPeasPeanut butterTofu (soy) mixed in with soup or vegetablesBaby shrimpVery soft fish such as soleChicken or meat pate or spreads, liverwurstSkim milkCottage cheese or other cheesesLow fat yogurtEggs: try two white with one yolk
Protein Suppliments (these can be mixed with juice or soup or can ben blended with fruit) Problend 55 ProComplex Pure Protein (see below) Zero Carb Isopure (Comes as powder or liquid)
"At support group you were asking for suggestions for protein and I just wanted to e-mail you and let you know what I have found! There is a protein bar at Trader Joe's that has no sugar and is approved by the Glycemic Research Institute. It is called PURE PROTEIN and is endorsed by Tony Little. It has 22g of protein and tastes pretty good. Just thought you would like to know!!!" Sheryl S.
Pat M. suggests Jay Robb's Egg White Protein. It has 24 gm of protein and 100 cal per scoop.
Here are some more suggestions, these from the 1/17/02 support group:
Designer Protein Powder (Vanilla) blended with flat Diet orange slice
Designer Protein Powder mixed with coffee
1 scoop of ProComplex + 1 scoop soy protein. Add any fruits you like: bananas, berries, peaches
ProComplex chocolate in 1% milk 1 scoop/4oz.
ProComplex smoothie with fruit
Add sugar free pudding to protein supplement of choice
HMR protein powder from Sharp Weight Management
HMR protein powder Hot Chocolate flavor mixed with instant coffee
Trader Joe's Soy protein: 2 scoops with non-sugar Tang
Trader Joe's canned Pure Protein and Protein Revolution shakes
Spirutein protein powder Found at Henry's in various flavors
GeniSoy Shake
Links to companies that distribute protein supplements:
www.Vitalady.com
Suggested by Donna L.
www.healthkick.net
Suggested by Caprice H.
Note: these companies and products were suggested by patients. Dr. Callery's office has no proprietary relationship with them.
Weeks 6 through 12 after surgery
Gradually try meats like chicken, turkey, or fish. Cut up the meat into small pieces and chew very well. Try only a very limited quantity at first. Continue with the earlier foods in somewhat larger quantities. Some other ideas: Macaroni and cheeseWhole gain breadsBran flakesBaked potato
Soy
SOY MEAT SUBSTITUTE
WORTHINGTON BRAND: available in items listed below.
CHOPLETS: (patties) 90 calories in 2 servings1 ½ grams fat (less than 2% dextrose)17 grams protein
CHILI: (beans and ground meat substitute) 290 calories in 1 cup serving. 19 grams protein 2 ½ grams fat
LOMA LINDA BRAND: (made by Worthington Foods, Inc.)
SWISS STEAK: (patties and gravy) 120 calories in 1 serving 6 grams fat 9 grams protein less than 1 gram sugar
Worthington Foods, Inc.Worthington, Ohio, 43085
Free recipes are available by writing to the above address.


Gastric bypass diet: Nutritional needs after weight-loss surgery
The gastric bypass diet outlines what you can eat and how much after gastric bypass surgery. Find out ways to establish new eating habits for successful weight loss.
What you eat, how you eat and how much you eat changes after gastric bypass surgery — surgery that alters the anatomy of your digestive system to promote weight loss.
With your stomach pouch reduced to the size of a walnut, you'll need to follow a gastric bypass diet. This diet — which your doctor or dietitian creates for you — tells you what type and how much food to eat with each meal and the required consistency and texture of the food. The gastric bypass diet helps you maintain good nutrition while losing weight.
After surgery: The first three months
You won't be allowed to eat for one to two days after the surgery. Then you consume specific foods according to a diet progression. The purpose of the diet progression is to allow your stomach time to adapt to processing food and to allow you to lose weight while maintaining good nutrition.
The following are common phases in the gastric bypass diet progression:
§ Liquids. Foods and fluids that are liquid or semiliquid at room temperature and contain mostly water, such as broth, juice, milk and cooked cereal. In most cases, you stay on a liquid diet for two to three days.
§ Pureed foods. Foods with a consistency of a smooth paste or a thick liquid. Pureed foods contain no distinct pieces. You usually eat pureed foods for three to four weeks so that your stomach has time to fully heal.
§ Soft foods. Foods that are tender and easy to chew, such as ground or finely diced meats, canned or soft, fresh fruit, and cooked vegetables. You usually eat soft foods for eight weeks before progressing to regular-textured foods, as recommended by your dietitian or doctor.
During the diet progression, you eat many small meals a day and sip water frequently. You might first start with six small meals a day, then progress to four meals and finally, when eating regular foods, decrease to three meals a day. Typically, each meal includes protein-rich foods, such as lean meat, yogurt and eggs. Protein is important for maintaining and repairing your body after surgery.
How quickly you move from one step to the next depends on how fast your body adjusts to the change in eating patterns and the texture and consistency of food. In most cases, people start eating regular foods three months after surgery.
Lifelong changes: New eating habits
After three months, expect to eat three small meals and three small, healthy snacks a day. Your meals typically include lean sources of protein (such as poultry without skin or low-fat cottage cheese) fruits, vegetables and whole grains. Limit or avoid high-sugar, high-fat foods, which provide many calories but few nutrients.
The changes in your digestive system restrict how much you can eat and drink with each meal. To avoid problems and to ensure you're getting all the nutrients you need, closely follow these guidelines:
§ Eat small amounts. Just after surgery, your stomach holds only about 1 ounce of food. Though your stomach stretches over time to hold more food, you won't be able to eat more than 1 to 1 1/2 cups of food with each meal. Eating too much food adds extra calories and can cause pain, nausea, vomiting and abdominal cramps. Make sure you eat only the recommended amounts and stop eating before you feel full.
§ Eat and drink slowly. Eating or drinking too quickly, especially high-sugar foods such as soda or ice cream, can cause dumping syndrome — when foods and liquids enter your small intestine rapidly and in larger amounts than normal, causing nausea, vomiting, diarrhea, dizziness and sweating. To prevent dumping syndrome, eat your food and sip your beverages slowly. Take at least 30 minutes to eat your meals and 30 to 60 minutes to drink 1 cup of liquid.
§ Chew food thoroughly. The new opening that leads from your stomach into your intestine is very small and large pieces of food can easily block the opening. Blockages prevent food from leaving your stomach and could cause vomiting. Take small bites of food and chew them to a pureed consistency. If you can't chew the food thoroughly, don't swallow it.
§ Drink most of your fluids between meals. Drinking beverages with your meals may cause pain, nausea and vomiting as well as dumping syndrome. Also, too many liquids at mealtime may leave you feeling overly full and prevent you from eating enough nutrient-rich foods. Expect to drink about 6 to 8 cups of fluids a day to prevent dehydration.
§ Try new foods one at a time. After surgery, certain foods may cause nausea, pain, vomiting or may block the opening of the stomach. To find out which foods are OK to eat and which cause you trouble, try one new food at a time. Foods that commonly cause trouble include dry tough meats, bread, raw vegetables and carbonated beverages.
§ Take recommended vitamin and mineral supplements. After surgery, your body has difficulty absorbing certain nutrients because most of your stomach and the first part of your small intestine are bypassed. To prevent a vitamin or mineral deficiency, take vitamin and mineral supplements regularly. These may include a multivitamin-multimineral, calcium, vitamin B-12 and possibly an iron supplement.
Weight loss and weight gain
Within the first two years following surgery, you can expect to lose 50 percent to 60 percent of your excess weight, if you follow the dietary and exercise recommendations. If you continue to follow these recommendations, you can keep most of that weight off long-term.
However, if you return to your old eating habits, you may gain back any weight you've lost. People who regain weight after gastric bypass surgery usually are consuming too many high-calorie foods and beverages and don't exercise enough. And rather than eating three meals a day and small snacks, some people graze — eat food all day long. This eating pattern often leads to consuming too many calories, which causes weight gain.
If you aren't losing weight or are regaining weight after surgery, see your doctor. Your health care team can help reassess your eating and exercise habits and help you confront and overcome any weight-loss obstacles.
Though weight-loss surgery helps you shed the pounds, its success depends on your willingness to adopt lifelong healthy-eating and exercise habits. What you eat and how you eat changes after surgery, but the benefits of weight loss and your improved health are well worth these efforts.


Since the gastric bypass diet does not provide enough vitamins and minerals on its own, most physicians recommend taking:
1 adult or 2 children's chewable multivitamin tablets
Extra iron, calcium, or vitamin B-12 if needed

You must take these vitiemans with food. You body will accept these suplements much better with food then alone. When taking them with food it will “trick” your body to think it is a part of the food.

Nutrition FactsThe gastric bypass diet is designed to bring about significant weight loss. Learning new eating habits and following the diet correctly will help to maintain this weight loss over time. In general, the gastric bypass diet includes foods that are high in protein, and low in fat, fiber, calories, and sugar. Important vitamins and minerals are provided as supplements.
Protein is the nutrient that the body uses to build new tissue. It is important to get enough protein right after surgery, to make sure that wounds heal properly. Over the long term, protein in the diet will help preserve muscle tissue, so that weight can be lost as fat instead. Foods like lean red meat or pork, chicken or turkey without the skin, fish of almost any type, eggs, and cottage cheese are high in protein and low in fat.
Sugary foods include candy, cookies, ice cream, milkshakes or slushes, soda pop, sweetened juices or gelatin, and most desserts. The gastric bypass diet is low in sweet and sugary foods for three reasons. First, these foods are high in calories and fat. Even in small amounts, they could make weight loss difficult. Second, eating sweet or sugary foods promotes "dumping," a reaction which can occur after the gastric bypass operation. Experiencing the unpleasant symptoms of dumping syndrome may limit the desire to eat sweet foods. Finally, most sweet and sugary foods don't provide many vitamins or minerals for the calories they take up&emdash;and since calories are so limited on the gastric bypass diet, it is important that every food contribute its fair share of nutrients.
Fat may be difficult to digest after gastric bypass surgery. Too much fat delays emptying of the stomach and may cause reflux, a back-up of stomach acid and food into the esophagus that causes heartburn. Fat may also cause diarrhea, nausea, or stomach discomfort. High-fat, fried foods and fatty meats are common offenders.
Fiber, found in foods like bran, popcorn, raw vegetables, and dried beans, is also limited on the gastric bypass diet. There is less space in the stomach to hold these bulky foods, and less gastric acid available to digest them. Some kinds of fiber could get stuck in the pouch itself, or block the narrow opening into the small intestine. Do not take any fiber pills or laxatives without the advice of a physician.
Vitamins & Minerals are an important part of the gastric bypass diet. Since the diet allows only small amounts of a limited variety of foods, it may be difficult to get enough vitamins and minerals from food alone. Deficiencies can develop in a matter of months. Iron, folate, vitamin B-12, and calcium are the nutrients most affected. Most physicians require their gastric bypass patients to take a multivitamin/mineral supplement.
At every stage of the gastric bypass diet, it is important to prevent dehydration by drinking enough fluids. Tips for doing it right:
Drink 1 cup of water or low-calorie beverage between each meal
Fluids should add up to at least 6 cups (48 ounces) each day
Sip slowly&emdash;make beverages last 30 minutes or more
Finish drinking 45-60 minutes before meals

Gastric Bypass Diet
PurposeGastric bypass is a type of surgery in which the stomach is reduced in size by one of several methods. This smaller stomach is then reconnected or bypassed to the small intestine. Having a gastric bypass can help speed weight loss by making it difficult to eat too much food at one time and to feel satisfied after very small meals.
After a gastric bypass, the volume the new, smaller stomach can hold is reduced from about 1 quart to about 1 ounce, or 2 tablespoons. Over time, the stomach pouch will stretch until it can hold 4 to 8 ounces, or about 1/2 to 1 cup, at a time. The size of the opening created between the stomach and small intestine is smaller, too&emdash;roughly 1/4 inch wide&emdash;which slows the rate at which food is emptied from the stomach into the small intestine.
Gastric bypass is usually performed only after many other methods of weight loss have been tried and failed. However, the surgery is not an end in itself. It is important to work closely with a physician and registered dietitian (R.D.) to start a program of new eating habits to ensure that weight loss is safe and successful. A regular, simple exercise program and psychological support are often recommended to create a better self-image and a whole new attitude to food.
Vitamin and Mineral Supplements
Since the gastric bypass diet does not provide enough vitamins and minerals on its own, most physicians recommend taking:
1 adult or 2 children's chewable multivitamin tablets
Extra iron, calcium, or vitamin B-12 if needed
Nutrition FactsThe gastric bypass diet is designed to bring about significant weight loss. Learning new eating habits and following the diet correctly will help to maintain this weight loss over time. In general, the gastric bypass diet includes foods that are high in protein, and low in fat, fiber, calories, and sugar. Important vitamins and minerals are provided as supplements.
Protein is the nutrient that the body uses to build new tissue. It is important to get enough protein right after surgery, to make sure that wounds heal properly. Over the long term, protein in the diet will help preserve muscle tissue, so that weight can be lost as fat instead. Foods like lean red meat or pork, chicken or turkey without the skin, fish of almost any type, eggs, and cottage cheese are high in protein and low in fat.
Sugary foods include candy, cookies, ice cream, milkshakes or slushes, soda pop, sweetened juices or gelatin, and most desserts. The gastric bypass diet is low in sweet and sugary foods for three reasons. First, these foods are high in calories and fat. Even in small amounts, they could make weight loss difficult. Second, eating sweet or sugary foods promotes "dumping," a reaction which can occur after the gastric bypass operation. Experiencing the unpleasant symptoms of dumping syndrome may limit the desire to eat sweet foods. Finally, most sweet and sugary foods don't provide many vitamins or minerals for the calories they take up&emdash;and since calories are so limited on the gastric bypass diet, it is important that every food contribute its fair share of nutrients.
Fat may be difficult to digest after gastric bypass surgery. Too much fat delays emptying of the stomach and may cause reflux, a back-up of stomach acid and food into the esophagus that causes heartburn. Fat may also cause diarrhea, nausea, or stomach discomfort. High-fat, fried foods and fatty meats are common offenders.
Fiber, found in foods like bran, popcorn, raw vegetables, and dried beans, is also limited on the gastric bypass diet. There is less space in the stomach to hold these bulky foods, and less gastric acid available to digest them. Some kinds of fiber could get stuck in the pouch itself, or block the narrow opening into the small intestine. Do not take any fiber pills or laxatives without the advice of a physician.
Vitamins & Minerals are an important part of the gastric bypass diet. Since the diet allows only small amounts of a limited variety of foods, it may be difficult to get enough vitamins and minerals from food alone. Deficiencies can develop in a matter of months. Iron, folate, vitamin B-12, and calcium are the nutrients most affected. Most physicians require their gastric bypass patients to take a multivitamin/mineral supplement.
Special Considerations
Gastric bypass surgery creates dramatic changes in the size and shape of the stomach. It may take awhile to get used to these changes. Patients report a wide variety of complications after surgery. Some of these will go away with time, while others can be lessened with adjustment of the diet.
Nausea and vomiting are the most common complications occurring in the first few months after gastric bypass surgery. They may occur after eating too fast, drinking liquids while eating, not chewing enough, or eating more than the pouch can comfortably hold. It is necessary to learn to eat very slowly and chew foods thoroughly. Nausea and vomiting can also be triggered after trying new foods. If this happens, allow a few days to pass before trying a new food again. Notify a physician if frequent vomiting becomes a problem.
Dehydration (loss of body fluids) is also an important concern, especially if vomiting or diarrhea is frequent. Prevent dehydration by drinking water or low-calorie beverages between meals (when there is no food in the stomach), but remember that the stomach can only hold 3-4 ounces at a time.
Dumping Syndrome occurs when food passes too quickly from the stomach into the small intestine. Symptoms may include a combination of nausea, uncomfortable fullness, cramping, and diarrhea, or weakness, sweating, and fast heart rate. Dumping can be provoked by eating very sweet or sugary foods. Reduce intake of sweets and notify a physician if these symptoms occur.
Food Intolerances, especially to red meat, milk, and high-fiber foods, are experienced by many patients. Since food intolerances vary with the individual, a dietitian can help with sorting out food choices to minimize symptoms such as stomach discomfort, nausea, or diarrhea.
Overeating -- Almost all people who require gastric bypass surgery have had problems with overeating. The causes for this are complex, involving genetics, emotions, upbringing, and even the functions of the brain. None of this changes after bypass surgery, except that the stomach is now much smaller. Eating more than the new stomach can hold may cause vomiting, expansion of the pouch, weight gain, or even rupture of the stomach. Education, counseling, group support, and certain medications can help to prevent overeating and are just as important as diet to the success of the operation.
Others: Stomach pain, ulcers, and gastritis (an inflammation of the stomach lining) are complications which may require medical attention. Notify a physician if frequent stomach pain becomes a problem.

Fluids
At every stage of the gastric bypass diet, it is important to prevent dehydration by drinking enough fluids. Tips for doing it right:
Drink 1 cup of water or low-calorie beverage between each meal
Fluids should add up to at least 6 cups (48 ounces) each day
Sip slowly&emdash;make beverages last 30 minutes or more
Finish drinking 45-60 minutes before meals
The Gastric Bypass DietThe gastric bypass diet unfolds in several stages, from "liquids only" to small meals of soft, high-protein foods. Meals on the new menu will be much smaller than normal, and the foods eaten must be very smooth in texture. On all stages of the diet, it is especially important to drink enough water, and to take vitamin and mineral supplements as prescribed.
1. Clear Liquids -- The first stage of the gastric bypass diet, clear liquids (meaning beverages that you can almost see through), usually lasts for a day or two after the operation. The clear liquid diet starts with sips of water, and then allows foods like sugar-free juice, diet gelatin, boullion or clear broth, and flat (no fizz) diet soda in small amounts, usually 2-3 ounces at a time.
2. Low-Fat Full Liquids -- If no problems are experienced with clear liquids, the gastric bypass diet advances to high-protein liquids like diet Carnation Instant Breakfast™, Ensure™, or Sustacal™. This stage of the diet is started before discharge from the hospital and lasts for 1 to 2 weeks. Most patients also begin taking a chewable multivitamin/ mineral supplement at this stage.
3. Soft/Purée Diet -- The physician will indicate when it is time to advance to the soft or purée diet. Some patients are able to start this diet after they have been out of the hospital for about two weeks. Others may need to wait longer. The purée diet includes very soft, high-protein foods like scrambled egg, low-fat cheese or cottage cheese, or blenderized lean meats like tuna fish, chicken, or pork. Some patients find it more convenient to use strained baby foods. It is important to make sure that all foods are puréed or extremely soft and smooth in texture.
4. Regular Diet -- The regular diet starts about 8 weeks or later after gastric bypass surgery. While this diet includes all 5 food groups, it is important to start with high-protein foods, like lean meats or milk, at every meal. Each meal or snack should be small, with liquids consumed in between meals. Ask a dietitian for advice on planning an individualized regular diet pattern.
The ABC's of Eating Right
In all stages of the gastric bypass diet, the way to eat is just as important as what to eat. Things to remember:
The new stomach can only hold 1/2 cup at a time
Eat 3 to 6 small meals a day
Chew food thoroughly and eat slowly
Avoid chewing gum&emdash;it could block the stomach outlet if swallowed
Do not overeat
Relax and enjoy your new life

Sample Menu
Breakfast
Lunch
Dinner
banana - 1/4 med
Scrambled egg - 1
toast, white -1/2 slice
margarine - 1 tsp
broiled chicken breast- 2 oz
carrots, boiled - 1/4 cup
margarine - 1 tsp
pasta salad - 1/4 cup
haddock, baked or broiled - 2 oz
green beans - 1/4 cup
dinner roll - 1/2
Morning snack
Afternoon Snack
Evening snack
graham crackers - 2
pudding, sugar-free, made with 2% fat milk - 1/2 cup
fruit cocktail, waterpacked - 1./2 cup
cheese, American - 1 oz
saltine crackers - 2
mustard - 1 tsp
*Consume nonfat milk between meals, throughout the day. Drink no more than 2 to 3 ounces at a time, for a daily total of 2 cups.

This Sample Diet Provides the Following
Calories
1011
Fat
37 gm
Protein
71 gm
Calcium
1065 mg
Carbohydrates
97 gm
Iron
6 mg





Surgery will help you lose weight, of course. You'll lose plenty of excess weight during the first year after your operation. But you'll have to change your eating and exercise patterns to ensure that weight stays off. And you'll need to alter your eating anyway to prevent pain and vomiting, protect your surgical procedure (e.g., staple line), and prevent food from blocking the opening from the stomach to the gastrointestinal tract.
Here are the guidelines for your new way of eating.
Eat slowly and chew foods until they are mushy.
Allow 30 - 60 minutes for each meal
Aim for 30 chews for each bite, chewing thoroughly to mush
Explain to people why you must eat slowly
Take small bites. Try a baby spoon. Cut food in the size of a "pea" to make it easier to chew
Savor each bite, noting its taste, flavor, and texture
Sit down and be focused on eating, not other activities where you can become distracted
Stop eating as soon as you feel full.
If you eat too much you'll get sick. Because the amount of space in your stomach is so small, do not eat and drink at the same time.
At first, you'll only be able to eat 1/4 cup of solid food (2 to 3 tablespoons of each item on your plate). Over time, the amount of food your stomach can hold will increase from 1/2 to 1 cup per meal. Your new, tiny stomach will not hold more than 1 cup of food at a time.
How to tell when you've had enough?

chefedccp.com
http://www.chefedccp.comPressure or fullness in the center below your rib cage
Nausea
Pain in your shoulder or upper chest
When you get the feeling of fullness, stop eating, even if you have not finished your meal.
Set aside three meals a day when you only eat solid foods.
This will help you eat nutritious meals rather than endless snacking. Snacking could prevent you from losing weight. It could even cause you to gain weight.
Sip slowly in between meals all day.
We all need liquids to stay hydrated. We suggest you drink water, skim, low fat or soy milk (up to 24 ounces per day), low calorie beverages, or tea.
Don't drink anything for 30 minutes before or after each meal. Your stomach isn't big enough for both food and liquids!
Sip beverages slowly. Carry a bottle of water at all times.
Avoid high calorie drinks like milkshakes, soda, fruit juices/fruit drinks, beer, alcohol, meal substitutes. They can sabotage your weight loss efforts by adding calories without making you feel full.
Avoid carbonated beverages. They can cause bloating.
Eat a balanced diet
You're not going to be eating much, so what you eat needs to be high quality and packed with nutrients—the biggest nutritional bang for the calories. You'll also need to take a multivitamin every day to make up for the nutrients no longer being absorbed in the bypassed areas of your stomach and intestines. Your long-term diet will be low in fat and sugar and high in protein.
Diet #1
Diet #2
Diet #3
Diet #4


What happens if I don't follow the diet?
Weight loss surgery is successful 80% of the time. The number one reason it fails the other 20% of the time: not following the post-surgery diet. You must be disciplined and committed to sticking to the program. That includes changing eating behaviors and exercise habits.
If this feels overwhelming to you, turn to a support group for strength.

liquid

Liquids
The gastric bypass diet unfolds in several stages, from "liquids only" to small meals of soft, high-protein foods. Meals on the new menu will be much smaller than normal, and the foods eaten must be very smooth in texture. On all stages of the diet, it is especially important to drink enough water, and to take vitamin and mineral supplements as prescribed.
1. Clear Liquids -- The first stage of the gastric bypass diet, clear liquids (meaning beverages that you can almost see through), usually lasts for a day or two after the operation. The clear liquid diet starts with sips of water, and then allows foods like sugar-free juice, diet gelatin, boullion or clear broth, and flat (no fizz) diet soda in small amounts, usually 2-3 ounces at a time.
2. Low-Fat Full Liquids -- If no problems are experienced with clear liquids, the gastric bypass diet advances to high-protein liquids like diet Carnation Instant Breakfast™, Ensure™, or Sustacal™. This stage of the diet is started before discharge from the hospital and lasts for 1 to 2 weeks. Most patients also begin taking a chewable multivitamin/ mineral supplement at this stage.
3. Soft/Purée Diet -- The physician will indicate when it is time to advance to the soft or purée diet. Some patients are able to start this diet after they have been out of the hospital for about two weeks. Others may need to wait longer. The purée diet includes very soft, high-protein foods like scrambled egg, low-fat cheese or cottage cheese, or blenderized lean meats like tuna fish, chicken, or pork. Some patients find it more convenient to use strained baby foods. It is important to make sure that all foods are puréed or extremely soft and smooth in texture.
4. Regular Diet -- The regular diet starts about 8 weeks or later after gastric bypass surgery. While this diet includes all 5 food groups, it is important to start with high-protein foods, like lean meats or milk, at every meal. Each meal or snack should be small, with liquids consumed in between meals. Ask a dietitian for advice on planning an individualized regular diet pattern.

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