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Bariatric diet and the 4 phases of regulations after bariatric surgery
- | 13.09.2021 | 5 minutes
It is very important to follow the recommended dietary guidelines after sleeve gastrectomy surgery. These guidelines have been carefully developed by diet therapy specialists to limit calorie intake while providing balanced meals that help prevent nutrient deficiencies and preserve muscle tissue.

Remember a few important rules

  • Eat balanced meals.
  • Follow the rules for each nutritional phase.
  • Monitor your food portions and your calorie and protein intake.
  • Eat slowly and chew small bits of food thoroughly.
  • Don't use straws, drink sodas or chew ice. They can introduce air into your new stomach and cause discomfort.
  • Avoid sugar, foods and drinks that contain sugar, fruit juices, and sodas.

Fluids in the bariatric diet

  • Drink water and low- or no-calorie fluids between meals to avoid dehydration. All fluids should be caffeine-free.
  • Sip about 1 glass of fluid between each small meal, six to eight times a day.
  • We recommend drinking at least 2 liters (8 cups) of fluids a day. Gradually you will be able to reach this goal.
  • We strongly caution against drinking any alcoholic beverages. After surgery, alcohol is absorbed into the body much faster than before bariatric surgery.

Learn about meal suggestions for the next phases of dietary management after sleeve gastrectomy. The recipes given are recipes to make, you decide on the portion size yourself and according to the capacity of your new stomach.

This new way of eating may seem complicated at first, but over time most patients find that the guidelines become an unconscious part of their daily routine. If you are having trouble following the guidelines or find them difficult to understand please contact the Baria3 Team at 661300314. Our staff is here to help you.

 

Suggested recipes in the bariatric diet in phase

Pumpkin cream soup

  • Poultry broth - 2 cups
  • Raw pumpkin - 600g
  • Carrots - 1-2 pieces
  • Canola oil / olive oil - 2 tbsp
  • Skyr - 2 packets
  • Salt, pepper, sweet paprika

Boil the vegetables with the oil in the broth. When soft, blend them to a cream and season with salt, pepper, sweet paprika. Serve each portion with Skyr yoghurt.

Cream of tomato soup

  • Poultry broth - 1 glass
  • Tomatoes - 5-6 pieces
  • Carrots 1-2 pieces
  • Parsley - 1 piece
  • Canola oil / olive oil - 2 tbsp
  • Skyr - 2 packets
  • Salt, pepper, sweet paprika, dried or fresh basil  

Boil the broth together with tomatoes, oil and chopped carrots and parsley. When vegetables are tender, blend the soup to a cream and season with salt, pepper, sweet paprika and dried or fresh basil. Serve each portion with Skyr yogurt.

Carrot cream soup

  • Poultry broth - 2 cups
  • Carrots - 500g
  • Potatoes - 200g
  • 1.5% milk - 0.5 cups
  • Canola oil / olive oil - 2 tbsp
  • Skyr - 2 packets
  • Salt, pepper, sweet paprika, dried or fresh coriander 

Boil the broth along with the chopped vegetables and oil. When softened, blend the soup to a cream with the addition of milk and seasonings: salt, pepper, sweet paprika, dried or fresh coriander. Serve each portion with Skyr yoghurt.

Beet cream soup  

  • Poultry broth - 2 cups
  • Beets - 4 pieces
  • Potatoes - 100g
  • Canola oil / olive oil - 2 tbsp
  • Skyr - 2 packs
  • Salt, pepper, dried or fresh coriander   

Boil the chopped vegetables with oil in the broth. When they are soft, season with salt, pepper, fresh coriander and blend. Serve each portion with Skyr yogurt.

 

Suggested recipes in the bariatric diet in phase 2


Cottage cheese with cooked vegetables 

  • Cottage cheese - 30g
  • Carrot - 20g
  • Tomato - 20g

Peel the tomato and blend with cooked carrots and spices. Add the vegetable sauce to the cheese and mash into a paste.

Pumpkin and sun-dried tomato paste

  • Mushroom pumpkin - 300g
  • Garlic - 1 clove (5g)
  • Sun-dried tomatoes, without brine - 20g
  • Olive Oil - 4 tbsp (40ml)
  • Parsley - 2 teaspoons (12g) 

Cut the pumpkin into smaller pieces, clean, sprinkle with salt and bake at 200-220 degrees for 35-45 minutes (it must be very soft). Set aside to cool, then blend pumpkin with garlic, sun-dried tomatoes, olive oil, parsley and spices (salt, pepper, sweet and hot bell pepper).

Egg and avocado paste  
   

  • Hen eggs - 3 pieces
  • Avocado - 70g
  • Parsley - 2 teaspoons (12g)
  • Walnuts - 1 tbsp (15g) 

Crush hard boiled eggs with soft avocado and spices (salt, pepper, sweet paprika). Mix the paste with chopped parsley and ground nuts.

Cottage cheese paste with egg  

  • Hen eggs - 2 pieces
  • Cottage cheese - 50g
  • Natural yoghurt - 2 tbsp (20g)
  • Parsley - 2 tbsp (12g)      

Mash the boiled eggs into a smooth mass with cottage cheese, yoghurt and spices. Add chopped parsley.

Cottage cheese paste with avocado and sunflower seeds

  • Skimmed cottage cheese - 100g
  • Avocado - 70g
  • Natural yoghurt - 2 tbsp (40g)
  • Sunflower seeds - 3 tbsp (30g)

Blend all the given ingredients into a smooth paste along with salt and pepper.

Cod and egg paste

  • Hen eggs - 2 pieces
  • Cod fillet - 100g
  • Natural yoghurt - 3 tbsp (60g)
  • Parsley - 2 tbsp (12g)  

Hard boil the eggs, season the fish and steam or bake in foil. Blend the finished ingredients with yogurt and spices. Mix with parsley.

Tuna paste

  • Hen eggs - 2 pieces
  • Tuna in water - 80g
  • Natural yoghurt - 3 tbsp (60g)
  • Tinned corn - 3 tbsp (45g)  

Hard boil the eggs. Blend all the given ingredients to a paste.

 

Suggested recipes in the bariatric diet in phase 3


Tofu soup   

  • Natural tofu - 0.5 cube
  • Yeast flakes - 1 tbsp.
  • Canola oil - 1 tbsp
  • Salt, pepper, turmeric

Blend tofu with spices and yeast flakes. Stir-fry in oil to form a tofu patty.

Cottage cheese with tomato

  • Skimmed cottage cheese - 50g
  • Natural yoghurt - 2 tbsp
  • Tomato - 0,5 piece
  • Salt  

Mash the cottage cheese with yoghurt and salt. Add finely chopped peeled and seedless tomato.

Soft boiled egg with vegetable puree     
 

  • Hen eggs - 2 pieces
  • Pumpkin - 100g
  • Carrot - 1 piece
  • Salt, pepper, sweet paprika

Boil the eggs until soft. Boil the vegetables as well, then blend with seasoning to a puree.

Chicken and avocado salad

  • Cooked chicken breast - 1 small
  • Avocado - 0,5 piece
  • Tomato - 1 piece
  • Tinned corn - 4 tbsp
  • Natural yoghurt - 3 tbsp
  • Salt, pepper  

Shred the cooked meat, mix it with crushed avocado, corn, yogurt and finely chopped peeled and seedless tomato. Season everything with salt and pepper.

Vegetable mashed potato with cod

  • Cod fillet - 200g
  • Potato - 100g
  • Pumpkin - 100g
  • Salt, pepper, sweet paprika

Season the cod and steam it. Steam or boil the vegetables in water, blend to a puree with seasoning and serve with pieces of fish.

Steamed scrambled eggs 

  • Hen eggs - 1 piece
  • Tomato - 0.5 piece
  • Salt and pepper

Boil water in a pot and put a metal bowl on it, crack an egg into it, season and prepare scrambled eggs. Serve with finely chopped peeled and seedless tomato.

 

Suggested recipes in the bariatric diet in phase 4


Jaglanka with carrots

  • Buckwheat flakes - 2 tbsp.
  • Carrot - 0,5 piece
  • Skyr - 2 tbsp
  • Walnuts - 1 tbsp
  • Banana - 30g

Boil the flakes on water together with grated carrot. Mix ready cereal with yogurt, add sliced banana and chopped nuts.

Cheesecake omelette

  • Cottage cheese - 50g
  • Hen eggs - 1 piece
  • Baking powder - 0.5 teaspoon
  • Canola oil - 1 tbsp
  • Whole wheat flour - 1 tbsp
  • Erythritol -2 teaspoons
  • Blueberries - a few pieces

Blend cottage cheese, egg, baking powder, flour and erythritol to a smooth paste. Fry the mixture into an omelette. Serve with blueberries.

Cream of Green Vegetable Soup

  • Poultry broth - 2 cups
  • Broccoli - 0.5 piece
  • Green peas - 200g
  • Canola oil - 2 tbsp
  • Chicken breast meat - 150g
  • Sunflower seeds/pumpkin seeds - 30g
  • Salt, pepper

Cook the vegetables and meat in the broth. When the vegetables are soft, take out the meat and blend the soup with oil and spices. Serve each portion with chicken and seeds/pestles.

>Cod in vegetables

  • Cod fillet - 200g
  • Zucchini - 0.5 pieces
  • Tomato - 1 piece
  • Olive oil - 1 tbsp
  • Salt, pepper, herbs of your choice

Season the cod. Dice vegetables, mix with spices and oil. Put into an ovenproof dish, add fish on top and bake at 180 degrees for about 20 minutes.

Eggplant paste

  • Eggplant - 1 piece
  • Tahini - 1 teaspoon
  • Feta cheese - 100g
  • Olive oil - 1 tbsp
  • Salt, pepper, cumin, parsley

Preheat the oven to 220 degrees. Prick the eggplant with a fork, sprinkle with salt and oil, then bake for about 30-40 minutes (the eggplant must be dark brown and soft). When it cools down, peel it and mash the flesh with tahini paste, feta cheese and spices.

Baked tomatoes

  • Tomatoes - 6 large pieces
  • Minced turkey meat - 200g
  • Garlic - 1 clove
  • Canola oil - 1.5 tbsp
  • Tinned corn - 3 tablespoons
  • Mozzarella light - 0,5 balls
  • Salt, pepper, sweet paprika, basil or other dried herbs

Wash the tomatoes and remove the seeds. Cut off the upper part to make a lid. Fry the meat with garlic and corn. Season to taste and put the stuffing into tomatoes. Add mozzarella on top and put in the oven for about 15-20 minutes at 180 degrees.

Pasta with pumpkin sauce and salmon

  • Wheat pasta - 50g
  • Pumpkin - 150g
  • Tomato - 1 piece
  • Salmon - 150g
  • Salt, pepper, fresh basil

Cook pasta and pumpkin. Dice the tomato and put it into a pan together with the pumpkin, season and stew until a sauce is formed. Add pasta to the sauce. Season the fish and steam or bake it in a foil. Add the fish pieces to the pasta. Sprinkle the dish with fresh basil.

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