Changes in Nutrients and Food Groups Intake Following Laparoscopic Roux-en-Y Gastric Bypass (RYGB)

Obesity Surgery

Volumn 24, Issue 11, 2014, Pages 1926-1932

  Miller, Gary D ^a,b   Norris, Amber ^b   Fernandez, Adolfo ^b  

^a WAKE FOREST UNIVERSITY   (United States)

^b WAKE FOREST BAPTIST HEALTH   (United States)

Author keywords

Bariatric surgery; Dietary intake; Food groups; Macronutrients; Micronutrients

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; CALCIUM; FAT; FOLIC ACID; MAGNESIUM; POTASSIUM; TRACE ELEMENT; VITAMIN D;

ADULT; ARTICLE; BARIATRIC SURGERY; BEVERAGE; CALORIC INTAKE; CLINICAL ARTICLE; CONTROLLED STUDY; DAIRY PRODUCT; DIETARY INTAKE; DIETARY REFERENCE INTAKE; FEMALE; FOLLOW UP; FOOD INTAKE; FOOD PREFERENCE; FRUIT; HUMAN; LAPAROSCOPIC SURGERY; MACRONUTRIENT; MALE; MEAL; MEAT; MIDDLE AGED; NUTRIENT CONTENT; NUTRITIONAL ASSESSMENT; NUTRITIONAL HEALTH; NUTRITIONAL INTOLERANCE; OBESITY; PORTION SIZE; ROUX Y ANASTOMOSIS; STOMACH BYPASS; SURGICAL PATIENT; VEGETABLE; LAPAROSCOPY; PROCEDURES;

ADULT; ANASTOMOSIS, ROUX-EN-Y; ENERGY INTAKE; FEMALE; GASTRIC BYPASS; HUMANS; LAPAROSCOPY; MALE; MICRONUTRIENTS;

EID: 84917677489     PISSN: 09608923     EISSN: 17080428     Source Type: Journal    
DOI: 10.1007/s11695-014-1259-1     Document Type: Article

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