HomePre and Post-Op Diet Plan

Congratulations! Your decision to have bariatric surgery is the first of many steps to weight loss and improved overall health.

Weight loss surgery is a TOOL that can help you to achieve long-term success. The diet is a key component of the process. Important information on how to change your eating habits to be successful is outlined below.

Pay attention to food labels:

“Nutrition Facts” is the information you’ll use to compare foods and make informed choices. Be able to identify the serving size, calories, and amount of protein, sugar, and fat in a particular food.
“Ingredient List” is just as important. Ingredients are listed in descending order of predominance by weight, meaning that the ingredient that weighs the most is listed first, and the ingredient that weighs the least is listed last.
Check out the serving sizes in our Bariatric My Plate. If you eat too much, you may gain weight even if you’re eating healthy foods.

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Food Group Guidelines

PROTEIN

TIP

To prevent deficiency:
Reach for 40-60 grams of protein each day

Always Choose

Lean ground chicken, turkey, or beef (90% or higher: Loin, round, & extra lean)
Baked or broiled fish
Canned meats
Thinly shaved lean luncheon meat
Dried beans and peas
Skinless poultry (white meat)
Meat alternatives made with soy or textured vegetable protein
Egg whites or egg substitute
Shellfish

Sometimes

Whole eggs (no more than 3 egg yolks per week)
Unlimited egg whites or egg substitutes

Limit/Avoid

High fat cuts of meat (ribs, T-bone, 80/20 ground beef or pork)
High fat luncheon meats such as bologna, salami and pepperoni
Processed meat such as sausage, hot dogs, and bacon
Poultry with skin or dark meat
Fish in butter, cream sauce, breaded or fried
Any fried foods

CARBOHYDRATES

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Breads, cereals, grains, starchy vegetables
Look for Whole Grain products with (per serving):
• <6.5g total fat
• <1g saturated fat or less
• <10g sugar
• >3g fiber

Always Choose

100% whole wheat or whole grain breads or crackers
Whole grain pastas
Wild rice, brown rice, & barley
Corn tortillas
Popcorn (non-buttered)
Starchy Vegetables (prepared without added fats): peas, corn, potatoes, winter squash, legumes (dried beans and lentils)
Sugar-free hot cereal such as Quaker Weight Control or sugar-free oatmeal

Sometimes

White Bread
Sweetened cereals
White rice
Regular pasta
Flour tortillas
Beans prepared with fat

Limit/Avoid

Pastries: doughnuts, biscuits, croissants, muffins, cakes, cookies, muffins
Egg noodles
French fries
Snacks made with partially hydrogenated oils (trans fats): Chips, snack mixes, butter-flavored popcorn

FATS

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Fats should contain:

<5 grams or less of total fat
Unsaturated fats
Fatty fish sources

Always Choose

Unsaturated Fats: Olive oil, peanut oil, soybean oil, sunflower oil, canola oil
Vegetable oil spreads
Seeds and Nuts: Ground Flax, chia, hemp seeds, dry roasted, no salt or added fat (chew thoroughly)
Avocados (little goes a long way)
Fat-free or light salad dressings
Non-stick cooking sprays

Sometimes

Mayo
Salad dressings higher in fat

Limit/Avoid

Saturated Fats: Butter, shortening, stick margarine, & partially hydrogenated oils: tropical oils (coconut, palm, palm kernel oils)
High fat meats: hot dogs, pork or beef sausage, & bacon
Whole milk/creams
Full Fat salad dressings
Snack chips/crackers
Sweets: donuts, cookies, & pastries
***Partially-Hydrogenated oils are usually soft to semi-soft. These contain dangerous artery-inflaming Trans-fats