Research Paper | Food & Nutrition | India | Volume 9 Issue 1, January 2020
A Study on Assessment of Degree of Percentage of Weight Loss in Post Bariatric Surgery Patients after 2 Years of Surgery
The present investigation was focused on assessment of degree of percentage of weight loss in Post bariatric surgery patients after 2 years of surgery. This present investigation mainly carried out with 16 samples collected through telephonic follow up based on secondary data (previously collected data) and objective were to assess weight change, to asses calorie and protein intake, complications, Micronutrients deficiency after 2 years of post surgery. Results showed Mode weight loss was 22 and 35 kgs followed by mean BMI was 35.467.69 kg/m2 after 2 years of post surgery while before surgery BMI was 43.628.6 kg/m2. Different complications encountered mostly were hair fall (37.5 %), vomiting (18.5 %), abdominal pain (12.5 %) and neurological symptoms (6.25 %). Average calorie and protein consumed were 1450 kcal and 44.61g respectively. It was provident from study that weight loss percentage among exercising group (199 %) were than non exercising group (1311 %).Among this sample few develop some deficiency like iron, calcium, vitamin D and started taking supplements advised by doctors.
Keywords: bariatric surgery, supplement, hair fall, weight loss, Nutrition
Edition: Volume 9 Issue 1, January 2020
Pages: 346 - 349
How to Cite this Article?
Dipjyoti Das, "A Study on Assessment of Degree of Percentage of Weight Loss in Post Bariatric Surgery Patients after 2 Years of Surgery", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20203965, Volume 9 Issue 1, January 2020, 346 - 349
50 PDF Views | 44 PDF Downloads
Similar Articles with Keyword 'supplement'
Assessment of Multivitamin Utilization Pattern and Pharmacoeconomics in a Tertiary Care Hospital
B. Charmitha, B. Vimaldeep, Ch. Lavanya, S. Ramakrishna, Dr. Navya Likitha
Develop Immunity through Optimum Nutrition to Conquer Corona Virus COVID-19
Anjali Devi C
Use of Mango Seed Kernels for the Development of Antioxidant Rich Biscuits
Amritpal Kaur, Jaswinder Kaur Brar
Purple Corn Anthocyanin Extract Improves Oxidative Stress of Rats Fed High Fat Diet via Superoxide Dismutase Mechanism
Ichda Chayati, Sunarti, Yustinus Marsono, Mary Astuti
An Overview of the Objectives and their Characteristics in Groups of 16-19 Years in the Middle Schools of Tirana
Similar Articles with Keyword 'Nutrition'
Evaluation of the Nutritional and Sensory Quality of Nutri-Dense Products for Pre-Schoolers
Barbhai Mrunal D., Vijayalakshmi D., Subbarayappa C. T.
Physical Activities, Nutrition Status, Food Intake and Mineral Density of Aerobic Calisthenics Participantsin Lubuk Pakam
Novriani Tarigan, Tiar Lince Bakara
Effect of Nutri-Gluten Free Flour on Intervening Anaemia in Celiac Children
Aditi Gupta, Vimla Dunkwal, Madhu Goyal
Nutritional Disorders among College going Adolescent Girls
C. Helen, Dr. Jagan Mohan
The Effect of Breastfeeding Practice and Complementary Feeding on Sudanese Children Nutritional Status
Sitana E. Abdelrahman Phd, Ali O. Ali Phd, Suzan A. Yousif