Integrated Health Nutrition Session I

Monday, November 11, 2013 | EST

Location: A315-316

Director: Laura Frank, PhD, MPH, RD, CD

Co-Directors: Margaret Furtado, MS, RD, LDN, and Julie Parrott, MS, RD, CPT

CE Credits Available: 4.0

Course Overview and Target Audience

This course will provide foundational information for the dietitian and other healthcare practitioners involved with bariatric surgery patients.  This course is an overview of the impact of each type of bariatric surgical procedure on clinical outcomes, including weight loss and nutritional status.

Course Objectives

Upon completion of this activity, participants should be able to:

  • Describe the anatomical, physiological and nutritional impact of each type of bariatric surgery on clinical outcomes
  • Describe the prevalence of each type of procedure
  • Describe the advantages and disadvantages for each procedure
  • Describe the perioperative nutrition guidelines

Outline

Time Topic Faculty
1:00pm Introduction
Laura Frank, PhD, MPH, RD, CD
1:05pm Overview & Perioperative Nutrition for Adjustable Gastric Band
Tina Musselman, RD, CCN, MA
1:45pm Overview & Perioperative Nutrition for Sleeve Gastrectomy
Lillian Craggs-Dino, DHA, RDN, LDN, CLT
2:25pm Overview & Perioperative Nutrition for Biliopancreatic Diversion/Duodenal Switch
Elizabeth M Goldenberg, MPH, RD, CDN
3:05pm Break
3:20pm Overview & Perioperative Nutrition for Roux-en Y Gastric Bypass
Susan M. Cummings, MS, RD
4:00pm Case Study Presentation: Revision from AGB to SG
Julie Parrott, MS, RD, CPT
4:40pm Question & Answer Session
5:00pm Adjourn