1020 Wellness Realimentation Protocol
WEEK #1
INSTRUCTIONS:
Continue eating the prescribed number of Bariatric Meal Replacements each day in addition to one portion of a protein, a salad, and a vegetable as listed below.
YOU MUST DRINK ATLEAST 96 OUNCES OF LIQUID PER DAY!
Any freebies may still be incorporated into your daily routine, as well as daily multivitamin.
PROTEIN OPTIONS
One portion should be 4 ounces for any lean meat. Portion size is typically equivalent to the size of the palm of your hand. Lean protein may be prepared in any way you choose. No batter or breading! Seasonings can be used as desired. If you have access to a food scale, please weigh your cooked lean meats before consuming.
SALAD OPTIONS
One portion should be 2 cups of salad greens (any basic greens are suitable). Portion size is comparable to 2 small handfuls of greens. Please use no more than 1 Tablespoon of a fat-free salad dressing (oil/vinegar based). Any spices or seasonings are suitable.
VEGETABLE OPTIONS
One portion should be 1 cup of raw vegetables or ½ cup of cooked vegetables. We recommend using fresh or frozen vegetables instead of canned. As noted above, no batter or breading is permitted. Any other preparation is acceptable, however we do ask that you include dark green vegetables several times per week. In week #1 of realimentation, please do not incorporate starchy vegetables i.e., squash, corn, carrots, and potatoes.
WEEK #2
INSTRUCTIONS:
Patient should deduct 1 Bariatric Meal Replacement from week #1 Protocol, as well as continuing to add in their daily portion of a protein, a salad, and a vegetable. In addition, patients will add one portion of fruit each day this week.
CONTINUE LIQUIDS AND ANY FREEBIES.
FRUIT OPTIONS
One portion totals approximately 60 calories. Raw/Fresh fruits are preferred. Cooked, dried, frozen, or canned are permitted. Please choose “no sugar added� products. Each fruit measures differently, so please follow table provided below.
Apple – 1 small
Kiwi – 1 small
Applesauce – ½ cup
Nectarine – 1 medium
Apricots (Fresh) – 2 medium
Orange – 1 small
Banana – ½ medium
Peach – 1 medium
Berries (Rasp/Straw/Blue) – ¾ cup
Pear – 1 small
Cantaloupe – 1/3 cup
Pineapple – ¾ cup
Cherries (Bing) – 10 large
Plums – 2 medium
Cherries (Royal) – 12
Pomegranate – ½
Figs (Fresh) – 2 large (Dried) – 1 small
Raisins – 2 to 3 Tbsp.
Grapefruit sections – 2/3 cup
Tangerine – 2 small
Grapes – 15 small
Watermelon – 1 ¼ cup
WEEK #3
INSTRUCTIONS:
Patient should deduct 1 Bariatric Meal Replacement from week #2 Protocol, as well as continuing to add in their daily portion of a protein, a salad, a vegetable, and a fruit. In addition, patient will add in one dairy portion each day this week.
CONTINUE LIQUIDS AND FREEBIES AS PRESCRIBED.
DAIRY OPTIONS
Use lowfat or nonfat dairy products whenever possible. Please be aware that most cheeses are high in fat and should be used in moderation.
MILK – 8 ozs. (Skim milk preferred)
MILK PRODUCTS – Cheese (natural or processed 2 ozs.)
Parmesan cheese – 2 Tbsp.
Part-skim Ricotta Cheese – ½ cup
Lowfat/Nonfat Cottage Cheese – ¼ cup
Lowfat/Nonfat yogurt
WEEK #4
INSTRUCTIONS:
Patient should deduct 1 Bariatric Meal Replacement from week #3 Protocol, as well as continuing to add in their daily portion of a protein,a salad, a vegetable, a fruit and a dairy. In addition, patient will add in one starch portion each day this week.
CONTINUE LIQUIDS AND ANY FREEBIES THIS FINAL WEEK.
STARCH OPTIONS
Use whole grains whenever possible and choose cereals with little or no added sugar.
CEREALS – 1 ½ cup of puffed cereals
½ cup of flaked cereals
1/3 cup of bran cereals
½ cup cooked hot cereals (oatmeal/cream of wheat)
BREADS - 1 slice bread GRAINS/VEGETABLES – ½ cup of pasta
1 pita 1/3 cup of rice
½ bagel ½ cup of potatoes
2 pancakes (4�) ½ cup of corn
½ English muffin ¾ cup of squash
