Fact sheetDiet specifications

Published on 1 Jun 2017


Post procedure diet - post fundoplication 2

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 progressing from Fundoplication 1 diet post fundoplication surgery, to minimise pain, discomfort or obstruction at the surgical site.

Characteristics

Meats are minced or soft in texture. Vegetables are mashed or pureed and fortified. High fat and highly spiced foods are avoided.

Where appropriate, clinicians may consider ordering this diet for patients:

  • After the first one to three weeks of Fundoplication 1 diet following fundoplication surgery or hiatus hernia repair (as clinically indicated or as per surgeons recommendations).

Nutritional adequacy

This diet may not be nutritionally adequate and patients will require assessment and monitoring by a dietitian.

Precautions

Patients should progress to a full diet as individually tolerated.

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

Plain pasta, rice, noodles, quinoa, couscous and polenta

All others
Vegetables

All pureed /minced in texture

Added milk and margarine may be used to increase energy density

All others
SoupsAll 

-

SandwichesNone-
Salads, dressings None -
Breads, cereals

Rolled oats, semolina, wheat biscuits and other plain cereals with milk

Cereals with dried fruit (e.g. muesli)

All breads

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

Scrambled or poached eggs, baked beans, canned spaghetti, plain omelette, semolina

All others (including fried bacon
Fruit

Cut-up canned fruit

Soft bananas, oranges and mandarins

Large pieces fruit (e.g. apple, grapes)

Dried fruit and peel

Fibrous fruit (e.g. pineapple)

YoghurtAll other yoghurts and yoghurt like puddings, including those with soft fruitYoghurt with dried fruit, nuts or muesli
Desserts

All others

Any desserts with hard pastry

Cakes, unless served with custard

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

Fruit juices, water, cordial, tea, coffee

Carbonated drinks

BiscuitsAll othersBiscuits and crackers with dried fruit, nuts or seeds
Miscellaneous

Salt, pepper

Sugar, sweetener

Chocolate, cream

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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