The number of food servings a person needs depends upon their sex, age, body type and physical activity. Sally Johnston is an Australian Accredited Practising Dietitian and Accredited Nutritionist who has worked with weight loss surgery patients for 10 years. The essential guide for those considering, or who have had, gastric band, sleeve gastrectomy or gastric bypass surgeries. She has not only the theory to share with you, but the practical tips she has learned from the hundreds of people she has worked with.
The recommendation is to eat 3 to 5 servings of vegetables and 2 to 4 servings of fruits daily. A small amount of oil or fat is needed but it should be used sparingly due to the high energy content.


Packed with more than 100 tasty and nutritious recipes covering all stages of the weight loss surgery journey. Written by an experienced bariatric dietitian with input from a wide range of colleagues in the industry and many, many valuable lessons learned from her weight loss surgery patients over the years. Your Complete Guide to Nutrition for Weight Loss Surgery explores gastric band, gastric bypass and sleeve gastrectomy surgeries. For each surgery it discusses the preparation and recovery, potential side effects and how much you should eat and drink both following surgery and long term. It also expands on other issues such as troubleshooting and common complaints, food fundamentals (important food habits and behaviours) and nutritional deficiencies.
They have been developed to help meet your nutritional needs following weight loss surgery.


This enables you to adjust how much you prepare to eat the amount suggested by your support team for your surgery type and stage of recovery. Your Complete Guide to Nutrition for Weight Loss Surgery is your partner in a successful weight loss surgery journey.



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