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A client was referred to me for dietary design and micronutrient management after gastric bypass surgery.  It is extremely important that a plan is developed to make every dietary choice count due to the restricted amounts of food that can be managed with each nutritional intake opportunity. My tasks is to educate this client and others in understanding the micronutrients of Vitamin B12, Vitamin K, Iron, and Copper. I will also assist my client and family to understand the need to incorporate a strategic combination of nutritional sources of these micronutrients into new dietary plans for implementation after gastric bypass surgery.  The goal is to assist your client in maintaining optimal health through recommended nutritional plans and healthy lifestyle habits.

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Gastric bypass, also known as Roux-en-Y gastric bypass, is a type of weight-loss surgery that involves creating a small pouch from the stomach and connecting the newly created pouch directly to the small intestine. After gastric bypass, swallowed food will go into this small pouch of stomach and then directly into the small intestine bypassing most of your stomach and the first section of your small intestine.

Gastric bypass is done when diet and exercise haven't worked or when you have serious health problems because of your weight.
https://youtu.be/z8Ajg53fpkA
Mayo Foundation for Medical Education and Research. (2020, October 17). Gastric Bypass (roux-en-Y). Mayo Clinic. Retrieved April 18, 2022, from https://www.mayoclinic.org/tests-procedures/gastric-bypass-surgery/about/pac-20385189

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After gastric bypass surgery, you may have liquids but no solid food as your stomach and intestines begin to heal, and you will have to follow a special diet plan that changes slowly from liquids to pureed foods. After that you can eat soft foods, then move on to firmer foods as your body is able to tolerate them.

You may have some restrictions or limits on how much and what you can eat and drink. Your doctor will recommend you take vitamin and mineral supplements after surgery that may include a multivitamin with iron, calcium and vitamin B-12.
Mayo Foundation for Medical Education and Research. (2020, October 17). Gastric Bypass (roux-en-Y). Mayo Clinic. Retrieved April 18, 2022, from https://www.mayoclinic.org/tests-procedures/gastric-bypass-surgery/about/pac-20385189

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Vitamin B12 is a water-soluble vitamin that is naturally present in some foods, available as a dietary supplement, and a prescription medication. Vitamin B12 is required for the development, myelination, and function of the central nervous system, healthy red blood cell formation, and DNA synthesis (Office of dietary supplements - vitamin B12).
Food sources high in Vitamin B12 are seafood such as calms and oysters, meats such as beef and turkey, and milk products such as cheese and yogurt. The RDA for Vitamin B12 for adults 19 and over are 2.4ug.
Stipanuk, M. H., & Caudill, M. A. (2019). Biochemical, physiological, & molecular aspects of human nutrition. Elsevier.

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Copper is an essential trace mineral necessary for survival. It is found in all body tissues and plays a role in making red blood cells and maintaining nerve cells and the immune system. Most copper in the body is found in the liver, brain, kidneys, and skeletal muscle. The RDA for adults are 0.9mg. Foods that contain copper are organ meats like liver, cocoa, oysters, black pepper, and almonds.
MediLexicon International. (n.d.). Copper: Health benefits, recommended intake, sources, and risks. Medical News Today. https://www.medicalnewstoday.com/articles/288165
https://youtu.be/RhLVQ9Dyhf0

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Iron is an important mineral that helps maintain healthy blood. A lack of iron is called iron-deficiency anemia and it is the most common nutritional deficiency. It affects all ages, with children, women who are pregnant or menstruating, and people receiving kidney dialysis among those at highest risk for this condition. Iron is a major component of hemoglobin, a type of protein in red blood cells that carries oxygen from your lungs to all parts of the body. Without enough iron, there aren’t enough red blood cells to transport oxygen, which leads to fatigue. The RDA for adults 19-50 years is 8 mg daily for men, 18 mg for women,and 27 mg for women who are pregnant. Some foods high in iron are oysters, calms, beef, and poultry.
Iron. The Nutrition Source. (2020, October 19). https://www.hsph.harvard.edu/nutritionsource/iron/

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Mayo Foundation for Medical Education and Research. (n.d.). Mayo Clinic. https://www.mayoclinic.org/
MediLexicon International. (n.d.). Copper: Health benefits, recommended intake, sources, and risks. Medical News Today. https://www.medicalnewstoday.com/articles/288165
Stipanuk, M. H., & Caudill, M. A. (2019). Biochemical, physiological, & molecular aspects of human nutrition. Elsevier.
Iron. The Nutrition Source. (2020, October 19). https://www.hsph.harvard.edu/nutritionsource/iron/

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Vitamin K is a fat-soluble vitamin that comes in two forms. The main type is called phylloquinone, found in green leafy vegetables like collard greens, kale, and spinach. The other type, menaquinones, are found in some animal foods and fermented foods. Vitamin K helps to make various proteins that are needed for blood clotting and the building of bones. Vitamin K is found throughout the body including the liver, brain, and heart; and it is broken down quickly and excreted in urine or stool. For adults 19 years and older, the RDA for vitamin K is 120 mg daily for men and 90 mg for women.
Vitamin K. The Nutrition Source. (2019, July 2). https://www.hsph.harvard.edu/nutritionsource/vitamin-k/