Semi-Solid Diet Plan

The Semi-Solid Diet Plan comes after the liquid-only diet. It usually commences about 3 weeks after gastric bypass surgery and lasts upwards of 5 weeks. Some patients are able to start the semi-solid diet plan stage of the diet after they have been out of hospital for about two weeks. Others may need to wait longer. The purée diet includes very soft, high-protein foods like scrambled egg, low-fat cheese or cottage cheese, or blenderized lean meats like tuna fish, chicken, or pork. Some patients find strained baby foods more convenient. Whatever diet foods are chosen, it is important to make sure they are all puréed, or extremely soft and smooth in texture.

Semi-Solid Diet Plan

Different patients tolerate different foods. Do not worry if you find some foods do not agree with you at first. You may be able to tolerate those foods later.

Sample Menu of Semi-Solid Diet Plan

- Eat five times a day.
- Each meal should not exceed the volume of a measuring cup (6 oz.)
- Eat and drink slowly. Take at least 30-60 minutes to eat a meal.
- Take small bites and chew very well.
- Avoid extra liquids during meals
- Follow carefully the instructions of your dietitian regarding the type and amount of daily vitamin and mineral supplements you need to take.

Breakfast
1 cup “No Sugar-Added” Carnation Instant Breakfast mixed with skim milk

Mid-Morning Snack
- Blenderize 1/2 cup cottage cheese

Lunch
- Blenderize 1/2 cup fat-free refried beans
- Blenderize 1 ounce of melted fat-free/reduced fat cheese

Mid-Afternoon Snack
- Blenderize Sugar-free yogurt

Dinner
- Blenderize 1/4 cup meat
- Blenderize 1/2 cup cream soup
- Blenderize1/4 nonfat skim milk powder

Between Meals
Have at least 4-6 cups low calorie liquids, sipped slowly during the day.

Note: Gastrointestinal weight loss surgery, whether bypass or stomach banding, to reduce severe clinical obesity is a serious undertaking requiring detailed consultation with your doctor and bariatric physician. In particular, it necessitates significant lifelong changes to a patient's diet and eating habits.

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