Tidbit Tuesday: Long-term Follow-up

An important aspect of bariatric surgery is continued postoperative follow-up. By staying in contact with our office, we can help keep you healthy and minimize complications.

Bariatric patients need to be followed closely after surgery for the following reasons:

  • To continue your journey towards a healthier lifestyle, we need to check on your diet, protein intake, vitamins and medications.
  • To assess routine laboratory results and ensure that you are not developing vitamin or mineral deficiencies.
  • To keep you healthy and monitor your progress.
  • To see what health improvements you have noticed since we last saw you.


Below is the schedule of postoperative follow-up appointments you will have with either your surgeon or advanced nurse practitioner. It is imperative that you commit to your appointments.

Sleeve and Roux-en-Y gastric bypass (RNYGB) procedures:

  • 7-10 days after surgery
  • 6 weeks
  • 3 months with labs
  • 6 months
  • 1 year with labs
  • 18 months
  • 24 months
  • Annually thereafter with labs

Biliopancreatic diversion with duodenal switch (BPD/DS) procedure:

  • 7-10 days after surgery
  • 6 weeks
  • 3 months with labs
  • 6 months with labs
  • 9 months
  • 1 year with labs
  • 18 months
  • 24 months
  • Annually thereafter with labs


Are you feeling stuck on food ideas? We have a dietician available for follow-up appointments to make sure you are eating appropriately and give you different ideas. We are committed to helping you be your best self.

If you have any questions or concerns, please reach out to the bariatric team by calling 785-232-0444.



Skinny Meatloaf Muffins

These are easy to make, loaded with protein and freeze well.


1 package (1.25 pounds) 99% fat-free ground turkey

1 slice whole wheat or multigrain bread or ½ cup store bought breadcrumbs

1 cup onions, finely diced

1 egg

2 tbsp Worcestershire sauce

½ cup Sweet Baby Ray’s BBQ sauce or your favorite BBQ sauce

¼ TSP salt

Fresh ground pepper, to taste


1. Preheat oven to 350-degrees. Coat a regular 12-cup muffin pan with cooking spray. Since this recipe only makes 9 meatloaf muffins, you’ll only fill 9 (not 12). Set the pan aside.

2. To make the bread crumbs: toast 1 slice whole wheat or multigrain bread. Place in a blender and pulse until it’s turned to crumbs.

3. In a large bowl, add ground turkey, bread crumbs, onion, egg, Worcestershire sauce, ½ cup BBQ sauce, salt and pepper. Using your hands or a large spoon, thoroughly mix together until well blended.

4. Add meatloaf mixture to 9 muffin cups, flattening out the tops. Top each meatloaf muffin with ¾ TBSP BBQ sauce and spread evenly over the tops.

5. Bake for 40 minutes. Run a knife around each muffin to loosen it from the pan. Remove to a serving plate.

6. Enjoy!


Makes 9 meatloaf muffins

Nutrition: 1 meatloaf muffin with BBQ sauce Calories: 115 Protein: 18g Carbs: 18g Fiber: 1g Sodium: 317mg Sugar: 3g


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