Bariatric Surgery

The pre-operative workup required for those individuals considering surgery may be extensive. The program is designed to obtain data preoperatively to identify and minimize any intraoperative or postoperative risk factors. This data is also used for long term follow-up care once you have been discharged from the hospital.

Your first appointment will be with the Bariatric Physician Assistant or Bariatric Surgeon (Baton Rouge). During this visit an extensive history and assessment will be done to determine what type of studies and consults will be needed. Some studies are routinely done on all bariatric patients while others are based on one’s history and assessment and previous studies from other physicians. Another person you will visit with early in the process is the nutritionist. She will want to do a dietary assessment and begin working on a nutritional plan with you. This may include a pre-operative weight loss plan designed especially for you. She will also begin reviewing the life-long changes that will be necessary for you to be successful with a gastric bypass and determine from a nutritional aspect whether you would be a candidate for the surgery. 

During the initial visit, an appointment will also be made for you to meet with one of our behavioral health specialists. All of the individuals you meet with during this visit will be available for future appointments before or after surgery.

Who Should Consider Weight Loss Surgery

The National Institute for Health consensus conference in 1991 established widely accepted guidelines and indications for the surgical management of severe obesity and endorsed the gastric bypass with Roux-en-Y as the most effective means for treating the obese patient. Weight loss surgery is designed for individuals with a BMI of 40 or greater and whose weight severely impairs their quality of life. Individuals with a BMI between 35-40 who have known co-morbidities may also be considered for surgery.

There are many factors that determine whether a person would make a good candidate for bariatric surgery. A reasonable attempt at losing weight with a non-surgical method must be demonstrated. This may include a physician assisted program. Some insurance companies will require one to have attempted such a program as criteria for coverage of a weight loss surgery. Another factor in determining if someone is a candidate for surgery is their understanding and commitment to the life-long changes that will be required to make this a success. It is important that an individual make an informed decision and have the knowledge to do this. The benefits, risks and complications will all be explained in depth to enable one to decide whether they are able to make this commitment.

Good results after the surgical procedure require continued dieting and an exercise plan. It is essential that one understand this concept pre-operatively, and not have the expectation that the operation will remove personal responsibility and dedication from the weight loss equation.

Bariatric Seminars

• Weight Loss Surgery Seminars - New Orleans
• Surgical Weight Loss Support Groups - New Orleans
• Weight Loss Seminars - Baton Rouge
• Weight Loss Seminars - Slidell

Weight Loss Surgery Seminars - New Orleans

Learn more about weight loss surgery options at Ochsner during our free seminars. Hear from a physician or physician assistant, RN and dietician. You’ll also have a chance to speak directly with the experts during a Q&A session.

Seminars are held at Ochsner Medical Center in the Brent House Conference Center: 2nd Floor, Caldwell and Burns Rooms.
Please call 504-842-2701 to RSVP or additional information.
All patients are required to attend a seminar before booking an appointment for a consultation.

Surgical Weight Loss Support Groups - New Orleans

Support Groups are held in the Lejeune Room, Brent House Conference Center 2nd floor, from 5:30-6:30pm.
No registration required!
Please call 504-842-2701 for questions.

Weight Loss Seminars - Baton Rouge

Our comprehensive weight management team provides an informational online seminar on surgical and non-surgical weight loss options. The online seminar is free of charge registration is not required. 

To start the online seminar, click here. 

For any questions about the online seminar, call 225-761-5459.

Weight Loss Seminars - Slidell

Ochsner now offers bariatric surgery in Slidell.  Watch a video online from Dr. Gridley, click here.

Learn more about weight loss surgery options at Ochsner during our free informational seminar. Hear from our surgeon, Dr. Gridley and have a chance to ask your questions during a Q&A session.

Seminar will take place at: Ochsner Medical Center - North Shore in the Camellia Room from 5:30 - 7:00pm

Call to RSVP: 985-898-7255

2018 Seminar Dates:

• January 10 at 5:30pm
• March 7 at 5:30pm
• May 9 at 5:30pm
• July 19 at 5:30pm
• September 12 at 5:30pm
• November 7 at 5:30pm

• Proteina Colada
• Shrimp Scampi
• Cauliflower Mash
• Chocolate Ricotta Pudding Cake

Proteina Colada

Mix one scoop Vanilla protein powder, eight ounces skim milk, two drops McCormick Imitation Pineapple Extract, two drops McCormick Imitation Coconut Extract-adjust to taste.

Shrimp Scampi

Shrimp is the perfect texture - soft and moist. Serve to your family over linguini or rice - and have your shrimp and sauce in a small bowl - with diced tomato or broccoli.

• 2 teaspoons olive oil
• 24 large shrimp, peeled and deveined, about 1 ½ pounds
• 3 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• ¼ cup chopped fresh flat leaf parsley
• 1 tablespoon fresh lemon juice

Heat oil in large skillet over medium high heat and sauté garlic for 1 minute. Add shrimp and cook for one minute and season with salt and pepper. Bring mixture to a boil, reduce heat to medium, and cook 1-2 minutes, until sauce has thickened. Add parsley and lemon juice; toss well to coat. Cook until shrimp are done.

4 ounce portion: Calories 177, fat 6.5 g, carbs 2 g, protein 23 g

Makes six servings

Cauliflower Mash

This dish is truly creamy and delicious.  Hard to tell this from mashed potatoes!

• One 1 1/2 pound head Cauliflower, cut into large florets
• 3 garlic cloves
• 3 cups chicken broth
• Sea salt and freshly ground black pepper
• Butter

Combine cauliflower, garlic, and broth in a large saucepan. (add water to cover if vegetable is not completely covered by broth) Bring to a boil, reduce heat to medium, and simmer until cauliflower is tender, 12 to 14 minutes.

Drain cauliflower, reserving a cup of the cooking liquid. Transfer cauliflower and garlic to food processor and process until very smooth adding a tablespoon or two of cooking liquid if necessary. Season with salt, pepper, and a tablespoon of butter to taste.

Serves 8

Per 1/2 cup serving: Calories 40, fat 3g, carbs 6g, protein 4g

Chocolate Ricotta Pudding Cake

This is a flourless ricotta cake that uses boiled eggs as the stiffener. And it has the texture of classic English puddings. Note: Desserts are for special occasions - not for everyday...

Nutritional Values per serving:

• Calories 150
• Total Fat 9.7g
• Saturated Fat 3.8g
• Trans Fat 0.0g
• Cholesterol 63mg
• Sodium 91mg
• Total Carbohydrates 5.4g
• Dietary Fiber 0.9g
• Sugars 1.9g
• Protein 8.8g

Ingredients: 

• 2 teaspoons butter, softened
• 2 whole eggs
• 2 egg whites
• 3/4 pound ricotta cheese, drained
• 4 tablespoons granulated Splenda (Or Truvia or Whey Low)
• 2 tablespoons bittersweet chocolate, finely grated, plus more for garnish
• 1/8 pound blanched almonds, toasted and coarsely chopped
• Lemon zest, for garnish

Cooking Instructions:

Preheat the oven to 375 degrees F.

Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.

Hard boil 2 eggs.

In a medium bowl add the ricotta and whisk until free of lumps.
Add the Splenda,  chocolate and almonds and stir to blend.
Set aside.

Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the egg yolks to the ricotta mixture.

Beat the 2 egg whites until stiff peaks form, about 3 to 5 minutes with an electric mixer - longer with a whisk!.
Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible.
Transfer the mixture to the loaf pan.
Put the loaf pan into a roasting pan and add hot water to roasting pan to make a water bath and bake, undisturbed, for 50 minutes.
Remove the pan from the oven and the water bath.
Allow to cool 10 to 15 minutes before serving.
Sprinkle with a touch of lemon zest and some chocolate over each portion.

Serves 8

Cook's Note: How to make Hard Boiled Eggs: Add eggs to a pot and cover them by at least 1 inch with COLD water. Bring the water to a rolling boil over high heat (between 8 and 10 minutes). When the water boils, remove the pot from the heat, cover and allow to sit undisturbed for 10 minutes. Remove the eggs from the pot and run them under cold water to stop them from overcooking. No green ring around the yolk!!!

**Recipes come from www.bariatriceating.com