Betty Wedman-St Louis,PhD. is a licensed nutritionist specializing in digestive diseases, diabetes, cancer and environmental health issues who has been a practicing nutrition counselor for over 40 years. Her BS in Foods & Business from the University of Minnesota introduced her to how the food industry influences eating habits. Dr. Wedman-St Louis completed her MS in Nutrition at Northern Illinois University where she studied the relationship between prolonged bed rest and space flight weightlessness nutrient requirements. She had a private practice at the Hinsdale Medical Center before completing her PhD in Nutrition & Environmental Health from The Union Institute in Cincinnati. Dr. Wedman-St Louis completed her doctorate internship at WUSF-Tampa in Multi-Media Production for distance learning and online course development.Dr. Wedman-St Louis is the author of numerous published articles on current nutrition topics including phosphates in food, folate, Vitamin B12, seafood nutrition, alpha lipoic acid and diabetes. She has authored columns for The Hinsdale Doings, Chicago Sun Times and Columbia Missourian and has taught undergraduate and graduate courses on nutrition. She currently writes a personal health column for the Tampa Bay Times and maintains a private practice in Largo, Florida.
Introduction. Pre-Surgery Nutrition Considerations. Description of
Bariatric Surgery Procedures: Gastric Bypass, Lap Bad, Sleeve. Medical
Issues to Consider Pre-Surgery. Nutrition Protocols for Bariatric
Procedures. Key Points Post Surgery. How to Advance Food Intake Post
Surgery. Advantages to Homemade versus Commercial Products. Eating Habit
Adjustments. Nutrition Considerations. Overcoming Nausea, Pain, Vomiting,
Dumping Syndrome. New Healthy Diet for Life: Reading the Nutrition Label.
