Fact sheetDiet specifications

Published on 1 Jun 2017


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, graviesAll -
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
SoupsAll pureed, fortified with added milk powder or dextrose polymer

All others

SandwichesNone-
Salads, dressings None -
Breads, cereals

Rolled oats, rice cereal, semolina, wheat biscuits with hot milk

All other cereals

All bread

SpreadsSmooth dips and spreads e.g. honey, hummus, tahini, jam without seeds, smooth nut buttersAll others
Hot breakfast choices

Scrambled or poached egg

Plain omelette

Pureed baked beans or spaghetti

All others
FruitAll pureed fruitFruit pieces and dried fruit
YoghurtSmooth 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

BiscuitsNone -
Miscellaneous

Salt, sugar, cream

Chocolate

Nuts, chilli, pepper, seeds

References

  1. Mahon LK, Escott-Stump S. Krause’s food and nutrition therapy. 12th ed. St Louis: Saunders Elsevier; 2008.
  2. Queensland Health (2015). Nutritional Advice for patients following Fundoplication Surgery. [Accessed 26 June 2017]
  3. Richter JE. Gastroesophageal reflux disease. Best Pract Res Clin Gastroenterol 2007;21(4):609-31.
  4. University of Pittsburgh Medical Center. Diet after Nissen fundoplication surgery. 2003.
  5. Aronson BS, Yeakel S, Ferrer M, Caffrey E, Quaggin C. Care of the laparoscopic Nissen fundoplication patient. Gastroenterol Nurs 2001;24:231-6.
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