Fact sheetDiet specifications

Published on 1 Jun 2017

Post procedure diet - post gastrectomy

This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.


To provide a diet and meal frequency appropriate for patients in the early post-operative phase after a gastrectomy or oesophagogastrectomy, and to minimise risk of dumping syndrome or oesophageal blockage.


Foods may be naturally softer, or cooked to alter texture. Food is provided in six small meals per day. High protein foods (minimum 5g protein per serve) are served at mid meals 3 times per day.

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

  • Post gastrectomy or oesophagogastrectomy.

Nutritional adequacy

Patients ordered this diet will require monitoring of their protein and energy intake; they may require appropriate oral supplements.


Patients require assessment and monitoring by a dietitian.


Suitable for use in paediatrics when combined with an age-appropriate diet.

Specific menu planning guidelines

 Allowed Not allowed
Hot main dishes

Meats are minced and fish is flaked

Small (1/2) serves

Crispy and crunchy foods e.g. some fried foods

Meat with gristle

Dishes with hard pastry or a hard base (e.g. pizza)

Dishes with crisp topping

Sauces, graviesAll -
Starchy vegetables / pasta / rice

Mashed potato (including high protein)

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

All other potato dishes Fried rice

Tender cooked vegetables, easily mashed with a fork (e.g. carrots, sweet potato)

Small serves (single scoop)

Added milk and margarine may be used to increase energy density

All others

Offer a Band 1 soup at each meal

All soups without hard lumps and using allowed ingredients


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


Smooth nut butters, honey, yeast spreads, jam, hummus, tahini

Butter and margarine

All others
Hot breakfast choices

Scrambled or poached eggs, omelettes, baked beans, canned spaghetti


Pancakes and pikelets with syrup

All others (including fried bacon

Soft fruit including bananas, kiwi fruit, canned fruit

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

Dried fruit and peel

Fibrous fruit (e.g. pineapple)

YoghurtAll yoghurt and yoghurt-like desserts (e.g. Fruche) including those with soft fruitYoghurt with muesli or dried fruit

All milk-based soft desserts

Cakes made with allowed ingredients

Ice cream, jelly

Any desserts or cakes with hard pastry, nuts or dried fruit

Milk and cheese

All others

Cheese with dried fruit or nuts


Fruit juices at breakfast only

Cordial at mid meals

Tea, coffee

Carbonated soft drinks

BiscuitsEasily crumbled biscuits and crackers e.g. shortbread or cream biscuitsAll others

Liquid or pudding nutritional supplements

Salt, pepper, herbs and spices, sugar and sweetener


Plain chocolate without nuts or dried fruit

Whole nuts


  1. Dietitians Association of Australia. Nutrition manual. 9th ed. Canberra: DAA; 2014.
  2. Rogers C (2011). Postgastrectomy nutrition. Nutrition in Clinical Practice, 26(2):126-136.
  3. Carey S, Laws R, Ferrie S, Young J and Allman-Farinelli M (2013). Struggling with food and eating–life after major upper gastrointestinal surgery. Support Care Cancer, 21:2749–2757.
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