Assessment of nutritional status of patients post operated undergoing bariatric surgery

Abstract

Objective: to evaluate the nutritional aspects of patients submitted to bariatric surgery in a private clinic in Montes Claros-MG. Method: interviews were scheduled at the clinic, based on the date of the appointment pre-scheduled by the patient. The application of questionnaires, terms and weight and height measurement occurred in a reserved room provided by the clinic for the execution of the research. The patient's clinical record was completed, addressing the anthropometric data, associated pathologies and the evaluation of the ingestion of certain foods after the surgical procedure. Results and discussion: 40 post-operative patients participated in the study, of which 30 were women, with ages ranging from 19 to 55 years. According to the data, it was possible to observe that 72.5% (n = 28) of the patients presented grade III obesity and 27.5% (n = 11) presented grade II obesity. Regarding the comorbidities evaluated, 25% of the patients had hypertension and 50% had diabetes, and 37.5% presented some type of sleep dysfunction. Among the foods evaluated, 100% of the patients responded to consume sweet potatoes, 87.5% consume noodles and 62.5% reported consuming sugar. Most participants (75%) reported consuming chocolate and ice cream. Regarding the consumption of meats, sausages, milks and derivatives, 100% consumed beef, 50% reported consuming mortadela and 75% reported consuming skimmed milk. Conclusion: With this study, it was verified the necessity of a follow-up of the nutritional status of these patients in the post-surgery, in the short and long term, for the maintenance of weight loss and food reeducation, guaranteeing the success of the treatment.