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.
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
|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
|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
Offer a Band 1 soup at each meal
All soups without hard lumps and using allowed ingredients
Rolled oats, semolina, wheat biscuits and other plain cereals with milk
Cereals with dried fruit (e.g. muesli)
Smooth nut butters, honey, yeast spreads, jam, hummus, tahini
Butter and margarine
|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)
|Yoghurt||All yoghurt and yoghurt-like desserts (e.g. Fruche) including those with soft fruit||Yoghurt 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|
Cheese with dried fruit or nuts
Fruit juices at breakfast only
Cordial at mid meals
Carbonated soft drinks
|Biscuits||Easily crumbled biscuits and crackers e.g. shortbread or cream biscuits||All others|
Liquid or pudding nutritional supplements
Salt, pepper, herbs and spices, sugar and sweetener
Plain chocolate without nuts or dried fruit
- Dietitians Association of Australia. Nutrition manual. 9th ed. Canberra: DAA; 2014.
- Rogers C (2011). Postgastrectomy nutrition. Nutrition in Clinical Practice, 26(2):126-136.
- 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.