Recommended nutritional practices and dietary selection

plan adequate time for eating
- time pressure inhibits careful chewing.
put only small portions in the mouth, chew very thoroughly
- large or hard pieces of food can shift the position of the stomach restriction.
concentrate on the food that is located in the mouth
- it is sometimes necessary to remove unchewable, fibrous substances from the mouth.
pay attention to the feeling of fullness
- there should be a noticeable feeling of fullness after 3 – 5 tablespoons of food (100 – 150ml).
do not drink during meals
- sips can be taken up to a few minutes before eating and then again 2 hours after eating.
eat only three times per day
- use the time between meals to drink.

Notes concerning individual food groups:

It is still necessary to take a vitamin and mineral supplement (e.g.”Combivit” from Migros) on a daily basis.

Be sure to follow a varied, low-fat diet that corresponds to recommendations for healthy nutrition.

Oils with essential fatty acids

A low-fat diet requires 1 teaspoon of premium quality oil per day. Use olive oil, rapeseed oil, sunflower oil or corn oil, but only very sparingly!

Starch products

Every meal should include starch products. These contribute to a good feeling of fullness.
Whole grain bread from finely-milled flour, Ruchbrot bread, crispbread, Darvida, Schwedenbrötchen, rusks

toasted breads made from finely milled flour are easier to chew than fresh-baked, soft bread

potatoes, pasta products, rice, semolina, quinoa, millet, barley, corn, Ebli (durum wheat semolina), pulses, grain flakes

always be sure to chew carefully
risotto and small pasta products are more suitable than dry rice or spaghetti
to eat pulses such as lentils, peas or lima beans, crush them on the plate with a fork
for muesli, select a fine rolled grain mixture without nuts or kernels

Vegetables, lettuce, crudités

Include vegetables, lettuce or crudités on your midday and evening menus. The nutritional fibres in vegetables help regulate digestion.

Vegetables with long fibres must be cooked until tender, finely chopped on the plate and very carefully chewed: e.g. leaf spinach, prickly lettuce, leeks, asparagus, string beans, snow peas, Brassica vegetables (e.g. cabbage), fennel
Head lettuces are easier to chew than leaf lettuces
Place individual corn kernels and mushrooms in the mouth and chew them very carefully

Fruits

Eat 1 - 2 fruits every day.

Fruits might have to be peeled
Always remove cores and pits
Cut fruits into bite-size pieces

Meat, poultry, shellfish

Meat and poultry are good sources of protein. The following meat dishes can be difficult to chew: joint, goulash, steak, roast beef, raw ham, Bündner meat (Swiss air-dried beef) and dried meats. Lean ground beef, beef strips in fat-free sauce, plain veal cutlets, chicken breast, ham, etc. are better-suited.

To eat meat and shellfish such as shrimp, lobster, or calamari, cut it into small pieces on the plate and chew carefully. It is sometimes necessary to remove unchewable, fibrous substances from the mouth.

Dairy products, fish, eggs and tofu

These foods are ideal sources of protein and are almost always easy to chew. Dairy products, eggs, fish dishes and tofu can substitute for meats when chewing meat causes problems.

use low-fat milk products only

Dishes to avoid

fruit pits and seeds
- these represent foreign objects that can block the banding passageway
whole nuts, grain, seeds, pumpkin seeds, etc.
- cannot be chewed to a sufficiently fine consistency
oysters
- are usually swallowed whole
hot cheese dishes
- melted cheese forms clumps and can get stuck at the stomach restriction
dietary fibre in "slimming diets" and laxatives
- overstretch the small upper part of the stomach (fundus)
high-fat, soft dishes and high-calorie beverages
- slip right past the gastric band unimpeded, rendering it useless

What to do when food gets stuck

Stop all food introduction immediately.
Try to drink a small sip of liquid.
If no liquid can be taken, you must notify the surgical clinic within 4 - 6 hours.