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Title: Knowledge and Expectations of Bariatric Patients in Kuwait Regarding Postoperative Nutrition and Health Outcomes
Authors: Wajd Suliman Al-Othman 
Supervisor: Dr. Lemia Shaban
Keywords: Bariatric
Issue Date: 2017
Publisher:  Kuwait university - college of graduate studies
Abstract: This thesis is a descriptive cross-sectional survey, which empirically analyses the Bariatric patients' knowledge and expectations of post-operative nutritional complications in the State of Kuwait. It answers two fundamental questions: (1) Do bariatric patients in Kuwait have sufficient pre-operative knowledge and informed expectations before undergoing Roux-en-Y gastric bypass (RYGB) or laparoscopic sleeve gastrectomy surgery (LSG), and (2) Is there sufficient educational materials easily and readily available to the pre-operative patient? A descriptive cross-sectional survey constitutes the methodology of the study. The results of the study show that patients' knowledge and expectations about bariatric surgery scored, on average, 61%. Participants' lowest pre-operative knowledge was in expected weight loss after the surgery. They also had poor knowledge of the most important nutrients they needed to consume after the surgery. The results also indicate that there are “insufficient” educational materials available to the patients pre-operatively. Only 13.6% received nutritional pamphlets, 77% received verbal instructions from surgeons, and with only 29% nutritional knowledge about surgery coming from a dietitian. The patients' satisfaction with this information was rated as “medium.” The study concludes that patients' knowledge of postoperative nutritional care in Kuwait should be further improved. To improve their knowledge pre-operative nutritional educational awareness campaigns are required to inform and educate patients on: (1) how to make a sound decision before undergoing bariatric surgery, (2) the life style changes that will occur after bariatric surgery, (3) the importance of visiting a specialized dietitian before surgery.
Appears in Programs:1820 Nutrition Science & Food Science

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