Nutrition for Weight Loss Surgery

From the author of
Knife, Fork and Band
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It should be noted that this ebook is a sample only and the following pages have been prepared
in the context of the full publication, Your Complete Guide to Nutrition for Weight Loss Surgery,
and are not intended to be relied upon in isolation. It does not constitute advice of a health care
professional on any specific health issue/condition. For specific dietary advice tailored to your
individual needs, consult an Accredited Practising Dietitian. The author accepts no responsibility
for any failure to seek or follow the advice of a healthcare professional and will not be liable for
such failure.
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Your Complete Guide to Nutrition for
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Weight Loss Surgery
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The complete information and eating guide for those considering,
or who have had weight loss surgery
Sally Johnston | Accredited Practising Dietitian | Accredited Nutritionist
on
Weight Loss Surgery
in food intake to promote weight loss. There are
allow a person to feel satisfied after eating a small
various forms of weight loss surgery, as indicated
amount of food. This allows a person to eat less
in the diagram. Each form of surgery will be
food without feeling hungry, allowing a reduction
discussed in detail later.
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The aim of weight loss (or bariatric) surgery is to
Adjustable Gastric Band
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Normal Stomach
Sleeve Gastrectomy
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Roux-en-Y Gastric Bypass
Breakfast
Lunch
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VLED Sample Menu: Days 1 - 7
Dinner
Mixed Vegetable Soup (p. 159)
1 VLED milkshake
PLUS 1 VLED soup or milkshake or
or bar
bar or dessert
Baby Spinach with Lemon (p. 171)
PLUS 1 VLED soup or milkshake or
bar or dessert
Day 2
Oven Roasted Vegetable Salad
1 VLED milkshake
(p. 165)
or bar
PLUS 1 VLED soup or milkshake or
bar or dessert
Mixed Vegetable Stir-fry (p. 161)
PLUS 1 VLED soup or milkshake or
bar or dessert
Day 3
Vietnamese Coleslaw (p. 167)
1 VLED milkshake
PLUS 1 VLED soup or milkshake or
or bar
bar or dessert
Broccoli with Fennel (p. 168)
PLUS 1 VLED soup or milkshake or
bar or dessert
Day 4
Spanish Salad (p. 169)
1 VLED milkshake
PLUS 1 VLED soup or milkshake or
or bar
bar or dessert
Vegetable Kebabs (p. 173)
PLUS 1 VLED soup or milkshake or
bar or dessert
Day 5
Tossed Vegetable Salad (p. 170)
1 VLED milkshake
PLUS 1 VLED soup or milkshake or
or bar
bar or dessert
Ratatouille (p. 175)
PLUS 1 VLED soup or milkshake or
bar or dessert
Asian Carrot Salad (p. 178)
1 VLED milkshake
PLUS 1 VLED soup or milkshake or
or bar
bar or dessert
Balsamic Roasted Asparagus &
Mushrooms (p. 177)
PLUS 1 VLED soup or milkshake or
bar or dessert
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Day 6
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Day 1
Cauliflower & Cabbage Curry
(p. 181)
PLUS 1 VLED soup or milkshake or
bar or dessert
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Day 7
Mushroom Salad (p. 179)
1 VLED milkshake
PLUS 1 VLED soup or milkshake or
or bar
bar or dessert
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Ratatouille
Oil spray
▪▪
1 onion, chopped
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Serves 4
This recipe can be used as a sauce for other
vegetables, or served as a sauce with meat,
1 clove garlic, crushed
chicken or fish if eating with family or
1 red capsicum, diced
friends.
1 stick celery, diced
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2 cups mushrooms, diced
This recipe is suitable to freeze.
2 zucchini, diced
1 eggplant, diced
¼ cup fresh basil, chopped
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400g no added salt, chopped tinned tomatoes
Heat a frying pan that has been sprayed with oil.
onion,
garlic,
capsicum,
celery
and
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Add
mushrooms. Sauté until vegetables are tender.
Remove and set aside. Spray frying pan with oil
again, add the zucchini and eggplant and saute
until softened. Return capsicum mixture to
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frying pan. Add basil and tomatoes and simmer 5
minutes over low heat, stirring occasionally.
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Nutrition information (per serve): kilojoules 335, calories 80,
protein 4.5g, fat 2g, saturated fat negligible, carbohydrate 9g, fibre 5.5g.
"I made this the most, we loved it."
- Marie, gastric band, 2011 -
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Morning Tea
Lunch
Afternoon
Tea
Dinner
Supper
Day 1
VLED
Milkshake
Skinny
cappuccino,
latte or iced
coffee
VLED
Milkshake or
Soup
Blueberry
Smoothie
(p. 192)
Chicken &
Artichoke
Soup (p. 201)
Pina Colada
Smoothie
(p. 189)
Day 2
Carrot &
Apricot
Smoothie
(p. 193)
VLED
Milkshake
Mexican Beef
Soup (p. 209)
VLED
Milkshake
Creamy
Prawn Soup
(p. 203)
Banana &
Cinnamon
Smoothie
(p. 191)
Day 3
VLED
Milkshake
Carrot,
Cucumber
& Apple
Smoothie
(p. 194)
Zucchini, Pea
& Bacon Soup
(p. 211)
Skinny
cappuccino,
latte or iced
coffee
Cauliflower &
Ham Soup
(p. 205)
VLED
Milkshake
Day 4
Strawberry
Whip
(p. 190)
Skinny
cappuccino,
latte or iced
coffee
VLED
Milkshake or
Soup
VLED
Milkshake
Curried
Pumpkin &
Lentil Soup
(p. 207)
Carrot &
Apricot
Smoothie
(p. 193)
Day 5
VLED
Milkshake
Skinny
cappuccino,
latte or iced
coffee
Tomato Beef
Soup (p. 199)
Lemon
Smoothie
(p. 188)
Sweet Potato
Soup (p. 197)
VLED
Milkshake
Blueberry
Smoothie
(p.192)
VLED
Milkshake
Creamy
Prawn Soup
(p. 203)
VLED
Milkshake
Potato & Leek Strawberry
Soup (p. 215) Whip (p. 190)
VLED
Milkshake
Beetroot,
Walnut
& Feta
Smoothie
(p. 195)
Mexican Beef
Soup
(p. 209)
VLED
Milkshake
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Day 7
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Breakfast
Day 6
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Fluid Diet Sample Menu: Days 1 - 7
Curried
Pumpkin &
Lentil Soup
(p. 207)
Pina Colada
Smoothie
(p. 189)
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Strawberry Whip
1 cup strawberries, tops removed
¾ cup low fat plain yoghurt
1½ cups chilled apple and blackcurrant juice
¼ cup protein powder eg. Beneprotein® or Protifar®
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Combine strawberries and yoghurt in a blender or
food processor and blend until smooth. Add the
juice and milk powder and puree until it is thin
enough to drink through a thick straw.
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Nutrition information (per cup): kilojoules 525, calories 126,
protein 15.5g, fat negligible, saturated fat negligible, carbohydrate 14g,
fibre 1g.
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"Really nice."
- Karina, sleeve gastrectomy, 2012 -
“I’m not a huge fan of berries, but really enjoyed
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this. I like the tangy flavour.”
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- Amy, gastric band, 2012 -
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Makes 4 cups
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Nutrient Deficiencies
40% of people with a gastric band, 70% of people
gastric band surgery, hence the risk of nutrient
who have had a sleeve gastrectomy and 80% of
deficiencies is lower than with other surgery
people who have had a gastric bypass take the
types. With a correctly adjusted band you should
vitamin and mineral supplements recommended
not experience food intolerances and therefore
to them. Health professionals would love these
should be able to eat a balanced diet. However,
figures to be 100%!
as you are eating much smaller servings of food
The main nutrients that people may become
you do need to take a multivitamin and mineral
deficient in following weight loss surgery include:
supplement to obtain all the nutrients needed for
▪▪
protein
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iron
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zinc
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vitamin B12
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thiamin (vitamin B1)
▪▪
folate
As sleeve gastrectomy is a relatively new
▪▪
calcium
procedure compared to gastric bypass and gastric
▪▪
fibre.
band surgeries, there is less information on the
Following is a description of why we need each
nutritional concerns after surgery, however
of the particular nutrients, where they are found,
reports of nutrient deficiencies are emerging. For
why you may become deficient following weight
this reason, it is particularly important to return
loss surgery and preventing deficiencies.
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good health.
Gastric bypass surgery changes the anatomy of
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the digestive system (page 30). This means that
digestion and absorption of nutrients from food
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is changed.
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to your surgeon for regular blood tests.
After all forms of weight loss surgery, less food
is eaten, hence the risk of nutrient deficiencies
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increases. The risk of nutrient deficiencies
doubles if you do not take the vitamin and mineral
supplements recommended to you. An Australian
study at the St George Upper GI Clinic found only
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The digestive system remains unchanged after
Iron content
per serve
100g cooked liver
120g sardines (one can)
100g cooked lean beef
100g cooked lean lamb
100g tuna
100g cooked lean pork
1 egg
100g cooked fish
100g cooked lean chicken
9mg
3-4mg
2.5mg
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Heam Iron Sources
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Food
1-2mg
<1mg
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½ cup kidney beans
½ cup baked beans
½ cup three bean mix
2 breakfast biscuits eg. Weetbix®, Vita-brits®
½ cup cooked spinach
40g cashews
100g tofu
30g iron fortified breakfast cereal
10 dried apricot halves
1 slice wholemeal/wholegrain/multigrain/white bread
½ cup cooked mushrooms
5 prunes
40g sultanas (small box)
1 teaspoon Vegemite®
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Non heam Iron Sources
108
2-3mg
1-2mg
<1mg
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Using the Recipes for Healthy Living
Diabetes management
The recipes are designed to make approximately
People with diabetes should include at least one
four, one cup serves. One cup is roughly the
serve of a carbohydrate-containing food at each
amount that will fill the inside rim of a bread and
meal. If a recipe does not contain a serve of
butter plate.
carbohydrate, a note will be included on modifying
In the first year following sleeve gastrectomy and
the recipe so it is appropriate. If you have diabetes,
gastric bypass surgery, you may only tolerate half
discuss your carbohydrate requirement with your
a cup at a time. Over time you may be able to eat
dietitian, particularly if you are taking medication
one cup comfortably.
or insulin.
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Serving sizes
Following gastric band surgery, some may only
tolerate half a cup at a time, others may tolerate
Hints and tips
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one cup. Everyone has a different journey and will
tolerate different amounts. Your surgical team will
guide you.
Throughout the recipes, practical hints and tips
are included between the yellow lines.
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Regardless of the surgery you have had, eat slowly
and stop before you feel any discomfort.
Tips are included for increasing the serve sizes
for families and friends. If you find the suggested
serve size is not enough to satisfy you, use the tips
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for family and friends.
Some of the recipes are suitable to freeze and this
is indicated where appropriate.
To maximise your protein intake, when you sit
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down to a meal, always eat the protein-containing
foods first.
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Healthy Living Sample Menu: Days 1-10
Lunch
Day 1
Fruity Porridge (p. 257)
Pumpkin & Spinach Frittata
(p. 275)
Oriental Beef (p. 315)
Day 2
Egg with the Lot (p. 246)
Jacket Potato with Bean
Stuffing (p. 277)
Chicken Stir-fry with Pine
Nuts & Raisins
(p. 317)
Day 3
Baked Bean Crumpet (p. 249)
Tandoori Chicken Salad
(p. 309)
Fajitas (p. 321)
Day 4
Creamy Sweet Cous Cous
(p. 259)
Beetroot, Bean & Feta Salad
(p. 283)
Chilli, Ginger & Lime Chicken
(p. 327)
Day 5
Bircher Muesli
(p. 251)
Egg & Salad Wrap
(p. 289)
Stuffed Capsicums
(p. 337)
Day 6
Mushroom, Rocket & Tomato
Omelette (p. 267)
Roasted Vegetable &
Hummus Pita (p. 284)
Veal Saltimbocca
(p. 379)
Day 7
Mexican Toast
(p. 254)
Salmon on Crackers (p. 285)
Lamb & Rosemary Kebabs
(p. 331)
Fruit, Yoghurt & Nuts
(p. 262)
Mexican Crackers
(p. 282)
Zesty Tomato Fish
(p. 329)
Natural Muesli
(p. 256)
Tuna & Asparagus Crackers
(p. 292)
Chicken Kebabs
(p. 347)
Pasta Salad (p. 295)
Meatballs with Vegetable
Sauce (p. 341)
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Day 8
Dinner
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Breakfast
Poached Egg Muffins (p. 261)
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Egg with the Lot
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Makes 4 cups
Oil spray
1 cup cherry tomatoes, halved
4 eggs
Pinch of basil
2 bacon eyes, trimmed of fat, finely diced
2 wholegrain/multigrain English muffins
1 cup baby spinach
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Freshly ground black pepper
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¼ onion, grated
Heat a frying pan that has been sprayed with oil.
Add cherry tomatoes and cook until softened.
Remove from pan, set aside. Spray 4 egg rings
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with oil and place in the pan. Beat the eggs, add
basil, onion and bacon. Pour the mixture evenly
between the egg rings. Cover frying pan and using
very gentle heat cook until each of the eggs has
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set. Split and toast 2 English muffins. Top each
muffin half with some baby spinach, cooked egg
and cooked tomatoes. Season with pepper to
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taste.
Nutrition information: kilojoules 825, calories 197, protein 15g, fat 9g,
saturated fat 2.5g, carbohydrate 13g, fibre 2.5g.
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Makes 4 cups
1⅓ cups cooked butter beans (or 400g can, drained
& rinsed)
450g can tinned beetroot wedges, drained
¼ cup loosely packed mint leaves
¼ cup unsweetened apple juice
2 tablespoons mustard
4 tablespoons chopped walnuts
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2 handfuls baby spinach leaves
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½ cup reduced fat feta cheese, crumbled
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Beetroot, Bean & Feta
Salad
Place apple juice and mustard in a small jar and
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shake well. Combine beans, beetroot, feta and
walnuts in a bowl. Pour over dressing and combine
well. Fold through baby spinach to serve.
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Nutrition information (per cup): kilojoules 845, calories 202,
protein 12.5g, fat 11.5g, saturated fat 3.5g, carbohydrate 10.5g, fibre 5g.
“Yummy! Quick, easy, great for an easy to pack
lunch.”
- Melissa, sleeve gastrectomy, 2010 -
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Veal Saltimbocca
Oil spray
▪▪
400g thin veal steaks, halved
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Makes 4 cups
If you have diabetes, serve with some steamed
or oven baked sweet potato.
8 sage leaves or 1-2 teaspoons dried sage
▪▪
8 slices lean shaved ham
If thin veal steaks are not available, beat them
with a meat mallet to make them thinner.
⅓ cup white wine
2 teaspoons mustard
1 small head broccoli, steamed
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½ cup Philadephia® Cream for Cooking Extra Light
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Heat a frying pan that has been sprayed with oil.
Top each piece of veal with 1 sage leaf (or a sprinkle
of sage) and 1 slice of ham. Ensure the pan is hot
before adding veal, and don’t overcrowd the
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pan or the veal will stew. Add the veal, ham side
down, and cook for 1½ minutes. Turn and cook
for 1 minute. Transfer to a plate and cover with
foil to keep warm. Add the wine to the pan and
cook for 30 seconds. Add the cooking cream and
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mustard. Cook, stirring, for 2 minutes or until the
sauce thickens. Pour sauce over veal steaks and
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serve with steamed broccoli.
Nutrition information (per cup): kilojoules 965, calories 231, protein 31g,
fat 6.5g, saturated fat 2g, carbohydrate 6g, fibre 5g.
“This is a really good meal when you want
something fast. I find fresh sage leaves to be much
better than dried if you can get them. The sauce is
a great accompaniment. I threw some finely
chopped parsley into the sauce just before serving
for colour and flavour.”
- Robyn, gastric bypass, 2011 -
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