Table 2 Food group intakes one year after surgery compared with nutritional pyramid for post-gastric bypass patients
Food groups | Dietary intakes (gr/day) | Dietary intakes (Serving) | % of inadequacy | Recommended intakes/day |
|---|---|---|---|---|
Total energy (kcal/day) | 1220 ± 690 | |||
Protein foods | 160 ± 103 | 3.60 ± 1.85 | 60.6 | 4–6 |
Meat (red meat, chicken) | 62.7 ± 45.9 | 2.15 ± 1.57 | ||
Seafood | 5.34 ± 13.5 | 0.18 ± 0.48 | ||
Dairy (cheese, milk, yoghurt) | 64.3 ± 82.9 | 0.55 ± 0.49 | ||
Legumes | 11.3 ± 25.4 | 0.12 ± 0.27 | ||
Eggs | 16.6 ± 19.4 | 0.58 ± 0.68 | ||
Fruit (low and high sugar fresh fruit) | 132 ± 110 | 0.83 ± 0.69 | 82.4 | 2–3 |
Vegetable | 72.7 ± 68.7 | 0.54 ± 0.53 | 70.6 | 2–3 |
Grains (rice, pasta, bread, breakfast cereals, legumes) | 132 ± 83.1 | 2.90 ± 1.95 | 73.1 | 2 |
Oil (olive oil, sunflower oil) | 6.08 ± 6.49 | 0.05 ± 0.13 | 100 | 2–3 |