Bariatric Nutrition Information

All patients are required to follow a 10-day liquid, pre-surgery diet, which helps to shrink the liver and makes the surgery safer for you and easier for the surgeon to perform laparoscopically.

Roux-en-Y Gastric Bypass (RNY) and Sleeve Gastrectomy (SG) Patient Diet

RNY and SG patients are started on a liquid diet one or two days after surgery. Patients begin with water and low-sugar, clear liquids and advance to low-sugar, full liquids before leaving the hospital. Strained soups and high-protein liquids are allowed on the full-liquid diet. Patients will remain on the full-liquid diet for the first two weeks after surgery.

After two weeks (and the ability to maintain an adequate protein and fluid intake), the diet is advance to pureed or blended foods. Patients should eat a blended protein item and drink a high-protein shake three times per day.
After two weeks on the pureed diet, patients are advanced to a soft diet for the following two weeks. At this point, some meats and raw fruits and vegetables will still have to be pureed, but soft protein items and canned or cooked fruits and vegetables are allowed.

Eight weeks after surgery, patients will be able to tolerate more normal food consistencies. Initially, most patients tolerate spreading their meals into 5 or 6 small, high-protein meals. However, it is important to note that some patients might not tolerate red meat, pasta, white bread, rice, citrus membranes or dry foods ever again.

Long-term Changes in Patient Diet

Regardless of procedure, all patients will need to do the following every day for the rest of their lives:

  • Drink 64 oz. of fluid
  • Eat at least 60 grams of protein
  • Take a multi-vitamin
  • Take a calcium citrate supplement containing vitamin D