Post procedure diet - post fundoplication 1
This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.
Aim
To provide a diet appropriate for patients after the initial fluid diet post fundoplication surgery, to minimise pain, discomfort or obstruction at the surgical site.
Characteristics
Foods are mostly pureed or very soft in texture. All foods are served moist or with a sauce or gravy where possible, and in small serves. Soup, mashed potato and vegetables are fortified. High fat, acidic and highly spiced foods are avoided.
Where appropriate, clinicians may consider ordering this diet for patients:
- After the initial fluid diet, following fundoplication surgery or hiatus hernia repair, as clinically indicated or as per surgeons recommendations (e.g. may be commenced 3–7 days post surgery).
Nutritional adequacy
This diet may not be nutritionally adequate and patients will require assessment and monitoring by a dietitian.
Precautions
Patients should be served small frequent meals. Limit beverages to 125mL with meals.
Paediatrics
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
| Allowed | Not allowed | |
|---|---|---|
| Hot main dishes | All pureed and served with gravy Flaked fish with sauce | Fried foods Highly spiced dishes (e.g. curry) |
| Sauces, gravies | All | - |
| Starchy vegetables / pasta / rice | Mashed potato with added milk powder Pureed pasta Polenta | All others |
| Vegetables | All pureed Added milk and margarine may be used to increase energy density | All others |
| Soups | All pureed, fortified with added milk powder or dextrose polymer | All others |
| Sandwiches | None | - |
| Salads, dressings | None | - |
| Breads, cereals | Rolled oats, rice cereal, semolina, wheat biscuits with hot milk | All other cereals All bread |
| Spreads | Smooth dips and spreads e.g. honey, hummus, tahini, jam without seeds, smooth nut butters | All others |
| Hot breakfast choices | Scrambled or poached egg Plain omelette Pureed baked beans or spaghetti | All others |
| Fruit | All pureed fruit | Fruit pieces and dried fruit |
| Yoghurt | Smooth yoghurt (no hard pieces or lumps) | All others |
| Desserts | Smooth custards, mousses, ice-cream, jelly, soft puddings | All others, including cakes and pastries |
| Milk and cheese | All milk Soft cheeses (e.g. cottage cheese) | Semi-hard and hard cheeses (unless used as an ingredient) Cheese with dried fruit or nuts |
| Beverages | Non-citrus fruit juices (e.g. apple, grape) Tea, water, cordial | Citrus juices (e.g. orange, grapefruit) Coffee Carbonated drinks |
| Biscuits | None | - |
| Miscellaneous | Salt, sugar, cream Chocolate | Nuts, chilli, pepper, seeds |
References
- Mahon LK, Escott-Stump S. Krause’s food and nutrition therapy. 12th ed. St Louis: Saunders Elsevier; 2008.
- Queensland Health (2015). Nutrition after fundoplication surgery. [Accessed 06 June 2023]
- Richter JE. Gastroesophageal reflux disease. Best Pract Res Clin Gastroenterol 2007;21(4):609-31.
- University of Pittsburgh Medical Center. Diet after Nissen fundoplication surgery. 2003.
- Aronson BS, Yeakel S, Ferrer M, Caffrey E, Quaggin C. Care of the laparoscopic Nissen fundoplication patient. Gastroenterol Nurs 2001;24:231-6.