Bariatric Diet Plan 1

Bariatric Diet Teaching Plan

Student Name

Jacksonville University

Month Day, Year

Bariatric Diet Plan 2

Teaching Plan: Bariatric Surgery Diet

Assessment of Learner: The learner is a 36-year-old female, who works as an administrative

assistant for a local clothing manufacturer. She is post-op day one of an open gastric bypass

surgery. Her expected hospital stay is 3-5 days. The patient has been instructed that diet

compliance is the key to her success. She will have a scheduled follow up appointment for 10

days after discharge. While at home, the patient will continue with the Bariatric diet. The patient

reads and understands English.

Learner’s prior level of knowledge: The learner stated that she was taught about the Bariatric

Diet Plan before her surgery, but really doesn’t remember much. The learner learns best through

verbal instruction and demonstration. This is the learner’s first major surgery. She has tried all

the major diet plans before her surgery to lose weight, but without success. She understands the

importance of the post-op diet, but remembers very little about the diet.

Learner’s perception of the need to learn: The learner fully understands the importance of the

post-op diet and verbally agrees to comply with the post-surgical diet while at home. The learner

is interested and ready to learn. Her pain has been managed through intravenous narcotics. She

requests information appropriately about the Bariatric Diet. The learner knows that without diet

compliance, surgical complications are likely to arise.

Learner’s attitude towards learning: The learner is enthusiastic about learning. The surgeon

performing the bypass has been in to see the patient and explain how the surgery went. He

stressed the importance of starting a diet plan on post-op day one, and following the guidelines

as instructed. The learner verbally complied. The learner presents with an enthusiastic approach

to learn the material at hand. Her breakfast is on the beside table, untouched.

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Social, cultural, and physical factors that may affect learning: The learner has just undergone

a gastric bypass surgery. She feels weak and her pain ranges from mild to moderate without

exertion. She talks about wanting to know the diet so that she can loose weight. She mentions

that she is sick of people making comments about her weight, at times feeling like she is on

display. In this case, societies’ negativism is one major motivating factor.

Nursing Diagnosis:

Knowledge deficit related to complexity of diet plan for surgical procedure.

Outcomes:

Long-Term Goal: The learner will stay compliant with the Bariatric diet, loosing 60-80 pounds

the first year.

Intermediate Goal: The learner will loose 15 pounds by her follow-up appointment and stay

compliant with the Bariatric diet.

Short-Term Goal: The learner will verbalize an understanding of the Bariatric Diet stages one,

two, and three before time of discharge.

Materials/Resources needed:

Location: Hospital room. The learner will be sitting in her chair, television will be off, light will

be on, door closed.

Materials: Measuring/medicine cups, Jell-O, milk, mashed potatoes, and educational handouts

will be utilized during the teaching session.

Number and length of teaching sessions: There will be two teaching sessions lasting 15 minutes.

Bariatric Diet Plan 4

Behavioral Objectives

Upon completion of the teaching session the learner will:

1. Define the Bariatric Diet.

Content Outline

I. Bariatric Diet Modified clear liquid

diet with slow diet advancements

Sugar and caffeine free Non-carbonated Vitamins, high-protein

supplements and shakes Avoid sweetened

beverages, alcohol, foods high in fat

(Blackwood, 2004) Small meals Drink liquids between

meals Risks:

a. dumping syndromeb. nausea/vomitingc. dehydrationd. blocked opening in

stomach pouche. constipation(Mayo Clinic, 2009)

Behavior modificationa. wait five minutes

between each biteb. only three meals per

dayc. avoid snackingd. exercise regularlye. sip fluidf. avoid using straws

(University Health Care Center, 2010)

Teaching Methods

i. Explain the Bariatric Diet. Give printed material about the three stages of the Bariatric Diet.

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2. Describe the Bariatric Stage I diet.

3. Explain the Bariatric Stage II diet.

4. Discuss the Bariatric Stage III diet.

II. Bariatric Stage I Diet Clear liquids <60 ml per hour sugar substitute Jell-O Broth Sugar free popsicles Sugar free apple or

cranberry juice Avoid:

a. Sugarb. Regular Jell-Oc. Regular coffeed. Whole or 2% milk

(M. Graystorf, personal communication, March 26, 2010)

III. Bariatric Stage II Diet Full liquid diet Sugar substitute Diet custard Diet pudding Cream soup Juice Skim milk Decaf coffee Hot tea Avoid:

a. sugarb. regular Jell-O and

puddingc. regular coffee and tead. whole and 2% milk

(M. Graystorf, personal communication, March 26, 2010)

IV. Bariatric Stage III Diet puree diet sugar substitute small portions tomato soup applesauce Carnation Instant

Breakfast with skim milk

ii. Lecture about the Bariatric Stage I Diet. Provide examples of acceptable clear liquids. Repetition.

iii. Provide pamphlet about the Bariatric Stage II diet. One-to-one discussion about the Bariatric Diet. Demonstrate what foods are appropriate with a Stage II diet. Repetition.

iv. Explanation of the Bariatric Stage III Diet. Use visual aid of appropriate stage III food. Repetition.

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5. Measure 60 ml of fluid.

6. Outline alternative resources for help when the learner is discharged.

7. State the time, date, and location of her follow-up appointment.

8. Discuss questions or concerns the learner may have.

Avoida. sugarb. regular

Jell-O/puddingc. regular coffee/tead. whole/2%milk

(M. Graystorf, personal communication, March 26, 2010)

V. Demonstrate pouring 60 ml of fluid into measuring cup. Mark several cups at the 60 ml line.

VI. Hand learner copy of prescribed diet and phone number to physician’s office.

VII. Provide follow-up information to learner; when and where with phone number.

VIII. Allow patient time to ask questions.

v. Demonstration of measuring appropriate amount of fluid for Bariatric Stage I Diet. Provide extra supplies for learner to practice.

vi. Provide printed materials with available phone numbers and diet plan.

vii. Provide written instructions.

viii. One-on-one discussion.

Evaluation:

The learner will:

1. Return demonstration of measurement of liquids.

2. State the progression of the Bariatric Diet Stages.

3. Recall the time, date, and location of the follow-up appointment.

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References

Blackwood, H. S. (2004). Obesity: A rapidly expanding challenge. Nursing Management. 35(5),

27-36.

Fares II, L., Reeder, R., Bock, J., Batezel, V. (2008). 23-Hour Stay Outcomes for Laparoscopic

Roux-en-Y Gastric Bypass in a Small, Teaching Community Hospital. American Surgeon,

74(12), 1206-1210.

Gallagher, S. (2004). Taking the weight off with bariatric surgery. Nursing 2004, March, 59-63.

Mayo Clinic Staff. (October 9, 2009). Gastric bypass diet. Retrieved from

http://www.mayoclinic.com/health/gastric-bypass-diet/MY00827

University Health Care Center. ( February, 2010). Post operative diet from gastric bypass.

Retrieved from http://www.upstate.edu/uhpated/pdf/gastricbypass_diet.pdf