Journal of Metabolic and Bariatric Surgery

Indexed in /covered by CAS, KoreaScience & DOI/Crossref:eISSN 2508-5956   pISSN 2287-2930

Table. 2.

Table. 2.

Diet progression after bariatric surgerya

Type of dietDurationMeal pattern
Clear liquid diet1-2 dSip 30-60 mL throughout the day
Consist mostly of water
Broth, 100% fruit juice, sugar-free gelatin
Full liquid diet1 dSip 60 mL throughout the day
Consist of Liquid and semiliquid at room temperature
100% fruit juice, low-fat milk, strained cream soup, smooth cooked cereal, and low-fat, sugar-free, or no sugar added pudding and custard
Pureed diet3-4 wk6 small meals per day (60-90 mL/meal)
Consist of smooth paste or thick liquid with no distinct pieces
Strained, pureed, and liquid foods that are low in fat and sugar
The amount per meal is based on volume (ie, fluid ounces)
Mechanical soft diet4 wk5 small meals per day (80-120 mL/meal)
Consist of very small, tender, moist, easily chewed pieces
Meat must be ground or flaked. Other foods must be chopped or mashed
Foods and liquids should be low in fat and sugar
Soft diet4 wk4 small meals per day (120-180 mL/meal)
Consist of small, tender, easily chewed pieces
Foods must be chopped or diced
Foods and liquids should be low in fat and sugar
Regular dietUsually initiated at 3-mo follow-up3 meals per day (240-360 mL/meal)
Consist of food of regular consistency and firmer texture as tolerated
Foods of any consistency may be tried carefully
Continue to choose foods and liquids low in fat and sugar

Data based on McMahon et al. [25].

J Metab Bariatr Surg 2016;5:4-10 https://doi.org/10.17476/jmbs.2016.5.1.4
© 2016 J Metab Bariatr Surg