Guest guest Posted April 17, 2012 Report Share Posted April 17, 2012 Hey Everyone, My name is Jackie and Im new to the bariatric world! My hospital is starting up a new bariatric clinic and I will be the RD for it and have lots to learn. I was wondering if anyone would mind sharing how diets work for inpatients post op. We are trying to figure out names for the bariatric diets. I've seen them called Bariatric Stage 1 Diet (sugar free clear liquids) and then Bariatric Stage 2 Diet (liuid with protein supplements) ect. but didn't know if you had any other recommendations. We're are also trying to figure out how to run things. My hospital recently got room service and we're planning on creating a bariatric specific menu but trying to decide if they call down and order or if we should stock the floor. The day after surgery and them on liquids and drinking only 4-6ounces every hour we are worried it will be hard with kitchen staff to keep up with their orders of 1/2 cup chicken broth, juice, jello, ect every hour but on the other end worried nursing staff wont give appropriate amounts and get fed up with it too. There is also the possibility of them having complications and needing transferred to a different floor and that floor not being fully stocked. We are also trying to figure out stalking protein supplements in case they have complications and are there for a longer period of time and are ready for a protein advancement. Should they call and order these or have them stocked on the floor! Last question would be, do you serve them in small containers so they look fuller or use the regular containers your hospital already has. Thanks so much and any help with be appreciated!!! Jackie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2012 Report Share Posted April 17, 2012 We call them bariatric clears, bariatric full, bariatric liquefied puree and then solids.We send more fluid than ½ cup on the liquid phases but educate the patients preop that they will be served more than they should drink at one sitting. It is their choice what they drink (one of the few options that folks have in a hospitalJ). many folks drink the broth while it is warm and save the diet jello, water bottle, etc for later. From: [mailto: ] On Behalf Of Jackie LougheadSent: Tuesday, April 17, 2012 4:55 PMBariatric RDsSubject: Inpatient Diets Hey Everyone, My name is Jackie and Im new to the bariatric world! My hospital is starting up a new bariatric clinic and I will be the RD for it and have lots to learn. I was wondering if anyone would mind sharing how diets work for inpatients post op. We are trying to figure out names for the bariatric diets. I've seen them called Bariatric Stage 1 Diet (sugar free clear liquids) and then Bariatric Stage 2 Diet (liuid with protein supplements) ect. but didn't know if you had any other recommendations. We're are also trying to figure out how to run things. My hospital recently got room service and we're planning on creating a bariatric specific menu but trying to decide if they call down and order or if we should stock the floor. The day after surgery and them on liquids and drinking only 4-6ounces every hour we are worried it will be hard with kitchen staff to keep up with their orders of 1/2 cup chicken broth, juice, jello, ect every hour but on the other end worried nursing staff wont give appropriate amounts and get fed up with it too. There is also the possibility of them having complications and needing transferred to a different floor and that floor not being fully stocked. We are also trying to figure out stalking protein supplements in case they have complications and are there for a longer period of time and are ready for a protein advancement. Should they call and order these or have them stocked on the floor! Last question would be, do you serve them in small containers so they look fuller or use the regular containers your hospital already has. Thanks so much and any help with be appreciated!!! Jackie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2012 Report Share Posted April 20, 2012 Our staff preparing/serving meals is training and receivedregular inservices on differentiating between Bariatric CL/FL and CL/FL. They receive the hot items in a medicine cup (broth etc.) in the insulated domes to keep them hot, but receiving a whole bottle of water with non-red Crystal Light available..the patients are educated on how much they should consume at once. Dana Schaub MS,RD,LD Clinical Dietitian Specialist on @ Singing River Health System and South Mississippi Surgical Weight Loss Center DanaPearson@... From: Jackie Loughead <jackieloughead@...> Bariatric RDs < > Sent: Tuesday, April 17, 2012 3:54 PM Subject: Inpatient Diets Hey Everyone, My name is Jackie and Im new to the bariatric world! My hospital is starting up a new bariatric clinic and I will be the RD for it and have lots to learn. I was wondering if anyone would mind sharing how diets work for inpatients post op. We are trying to figure out names for the bariatric diets. I've seen them called Bariatric Stage 1 Diet (sugar free clear liquids) and then Bariatric Stage 2 Diet (liuid with protein supplements) ect. but didn't know if you had any other recommendations. We're are also trying to figure out how to run things. My hospital recently got room service and we're planning on creating a bariatric specific menu but trying to decide if they call down and order or if we should stock the floor. The day after surgery and them on liquids and drinking only 4-6ounces every hour we are worried it will be hard with kitchen staff to keep up with their orders of 1/2 cup chicken broth, juice, jello, ect every hour but on the other end worried nursing staff wont give appropriate amounts and get fed up with it too. There is also the possibility of them having complications and needing transferred to a different floor and that floor not being fully stocked. We are also trying to figure out stalking protein supplements in case they have complications and are there for a longer period of time and are ready for a protein advancement. Should they call and order these or have them stocked on the floor! Last question would be, do you serve them in small containers so they look fuller or use the regular containers your hospital already has. Thanks so much and any help with be appreciated!!! Jackie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2012 Report Share Posted April 26, 2012 Jackie, I was involved in the start-up of our clinic 8 years ago. We found that keeping the floor stocked with the products the patients are used to is a lot easier than involving the dietary department. The nurses actually prefer it. Also, if a patient is readmitted for some reason, the floor already has product. I do in-services with the nursing staff every 6 months on the products and protocols. Good luck! I had so much fun learning and developing our program. It's crazy and confusing but this listserv was definitely a lifesaver to me during that time. Lovisa, MSW, LSW, RD, CD Memorial Weight Loss & Bariatric Surgery Center Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2012 Report Share Posted April 26, 2012 They restrict red in the hospital just in case there is any (*knock on wood) bleeding...if they vomit and drank a red liquid, the vomit would look red...and could hide any possible blood.... Dana Schaub MS,RD,LD Clinical Dietitian Specialist on @ Singing River Health System and South Mississippi Surgical Weight Loss Center DanaPearson@... From: Jackie Loughead <jackieloughead@...> " " < > Sent: Wednesday, April 25, 2012 9:01 AM Subject: Re: Inpatient Diets Thanks for the reply. I noticed you said non-red crystal light. Is there reasoning for this? Do you eliminate all red sugar free Jell-O and popsicles? From: Dana Schaub <dancindrpea@...>" " < > Sent: Friday, April 20, 2012 10:27 AMSubject: Re: Inpatient Diets Our staff preparing/serving meals is training and receivedregular inservices on differentiating between Bariatric CL/FL and CL/FL. They receive the hot items in a medicine cup (broth etc.) in the insulated domes to keep them hot, but receiving a whole bottle of water with non-red Crystal Light available..the patients are educated on how much they should consume at once. Dana Schaub MS,RD,LD Clinical Dietitian Specialist on @ Singing River Health System and South Mississippi Surgical Weight Loss Center DanaPearson@... From: Jackie Loughead <jackieloughead@...>Bariatric RDs < > Sent: Tuesday, April 17, 2012 3:54 PMSubject: Inpatient Diets Hey Everyone, My name is Jackie and Im new to the bariatric world! My hospital is starting up a new bariatric clinic and I will be the RD for it and have lots to learn. I was wondering if anyone would mind sharing how diets work for inpatients post op. We are trying to figure out names for the bariatric diets. I've seen them called Bariatric Stage 1 Diet (sugar free clear liquids) and then Bariatric Stage 2 Diet (liuid with protein supplements) ect. but didn't know if you had any other recommendations. We're are also trying to figure out how to run things. My hospital recently got room service and we're planning on creating a bariatric specific menu but trying to decide if they call down and order or if we should stock the floor. The day after surgery and them on liquids and drinking only 4-6ounces every hour we are worried it will be hard with kitchen staff to keep up with their orders of 1/2 cup chicken broth, juice, jello, ect every hour but on the other end worried nursing staff wont give appropriate amounts and get fed up with it too. There is also the possibility of them having complications and needing transferred to a different floor and that floor not being fully stocked. We are also trying to figure out stalking protein supplements in case they have complications and are there for a longer period of time and are ready for a protein advancement. Should they call and order these or have them stocked on the floor! Last question would be, do you serve them in small containers so they look fuller or use the regular containers your hospital already has. Thanks so much and any help with be appreciated!!! Jackie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2012 Report Share Posted April 28, 2012 Hi, Here in India, we do have a lot of patients undergoing Bariatric surgery, they are with us in the hospital for 2-3 days and we start with clear fluids with them like weak tea, freshlime water, coconut water, clear soup/broths, ice tea. We go advise our patients to sip liquids through the day and not take in large volumes of liquid at one time. But hydration is very important 1-1.5 liters of fluids a day is a must. Ritika samaddar, RD Chief Dieticia, Max Healthcare Delhi India From: Dana Schaub <dancindrpea@...>Subject: Re: Inpatient Diets" " < >Date: Thursday, 26 April, 2012, 9:10 PM They restrict red in the hospital just in case there is any (*knock on wood) bleeding...if they vomit and drank a red liquid, the vomit would look red...and could hide any possible blood.... Dana Schaub MS,RD,LD Clinical Dietitian Specialist on @ Singing River Health System and South Mississippi Surgical Weight Loss Center DanaPearson@... From: Jackie Loughead <jackieloughead@...>" " < > Sent: Wednesday, April 25, 2012 9:01 AMSubject: Re: Inpatient Diets Thanks for the reply. I noticed you said non-red crystal light. Is there reasoning for this? Do you eliminate all red sugar free Jell-O and popsicles? From: Dana Schaub <dancindrpea@...>" " < > Sent: Friday, April 20, 2012 10:27 AMSubject: Re: Inpatient Diets Our staff preparing/serving meals is training and receivedregular inservices on differentiating between Bariatric CL/FL and CL/FL. They receive the hot items in a medicine cup (broth etc.) in the insulated domes to keep them hot, but receiving a whole bottle of water with non-red Crystal Light available..the patients are educated on how much they should consume at once. Dana Schaub MS,RD,LD Clinical Dietitian Specialist on @ Singing River Health System and South Mississippi Surgical Weight Loss Center DanaPearson@... From: Jackie Loughead <jackieloughead@...>Bariatric RDs < > Sent: Tuesday, April 17, 2012 3:54 PMSubject: Inpatient Diets Hey Everyone, My name is Jackie and Im new to the bariatric world! My hospital is starting up a new bariatric clinic and I will be the RD for it and have lots to learn. I was wondering if anyone would mind sharing how diets work for inpatients post op. We are trying to figure out names for the bariatric diets. I've seen them called Bariatric Stage 1 Diet (sugar free clear liquids) and then Bariatric Stage 2 Diet (liuid with protein supplements) ect. but didn't know if you had any other recommendations. We're are also trying to figure out how to run things. My hospital recently got room service and we're planning on creating a bariatric specific menu but trying to decide if they call down and order or if we should stock the floor. The day after surgery and them on liquids and drinking only 4-6ounces every hour we are worried it will be hard with kitchen staff to keep up with their orders of 1/2 cup chicken broth, juice, jello, ect every hour but on the other end worried nursing staff wont give appropriate amounts and get fed up with it too. There is also the possibility of them having complications and needing transferred to a different floor and that floor not being fully stocked. We are also trying to figure out stalking protein supplements in case they have complications and are there for a longer period of time and are ready for a protein advancement. Should they call and order these or have them stocked on the floor! Last question would be, do you serve them in small containers so they look fuller or use the regular containers your hospital already has. Thanks so much and any help with be appreciated!!! Jackie Quote Link to comment Share on other sites More sharing options...
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