Contact

  • Highland Park

  • 1893 Sheridan Rd. Suite 311
  • Highland Park, IL 60035
  • Phone: (847) 433-6636
  • Fax: (847) 433-2090
  • Email: info@leslieheffez.com

  • Downtown Chicago

  • 25 East Washington Ste #825
  • Chicago, IL. 60602
  • Phone: (312) 372-0411
  • Fax: (312) 372-0428
  • Email: info@leslieheffez.com

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Introduction to Diet Instructions

When your jaws are wired shut (also called intermaxillary fixation) or even when they are not, you may have been instructed not to chew solid food. This is important because the screws and plates you may have had placed would loosen form the stress of chewing. As a result, they would loosen and you would require additional surgery. To maintain good nutrition you must have adequate intake in a non-chewing format. This guide is a compilation of different recipes obtained from patient suggestions, suggestions from a nurse(NM) and the internet. Good nutrition is a key to quick healing and well being. Protein and caloric intake is important. When food comes in a liquid format, you need to drink almost continuously so that you don’t feel bloated. You can never drink only three square meals of liquids and satisfy your protein and caloric requirements. You will need to regularly monitor your weight post-operatively. DO NOT try to lose weight. You’ll find that you will quickly lose about 10-15 pounds in the first two weeks and then, stabilize off within additional weight loss and some weight gain. During the first week or so post-operatively, as the swelling subsides, you will find it easier to drink. Avoid using a straw because it is difficult to purse your lips. If you take small sips and tilt your head backwards to either side it may help. With thicker fluids you will have difficulty trying to sip them through your front teeth. A simple blender is an excellent way of making your meals exciting and palatable. It is easy to use, easy to clean, and takes up very little counter space. Most standard foods can be blended. Baby foods diluted with milk, juice, or broths are good, but can be expensive. Finely chopped meat seasoned with broth, seasoned spaghetti and protein powder milkshakes may be a more economical choice. Avoid drinking any alcohol as this may irritate your stomach causing you to vomit, especially when combined with some of the medications Dr. Heffez may have prescribed for you. If nausea does occur, you should lie down with your head lower than your body or put your head between your knees. If vomiting occurs, it is usually only a small amount of liquid. If you cannot handle the volume, cut the elastics and call Dr. Heffez. Never hesitate to cut the elastics/rubber bands if you are having any difficulty. PROTEIN SUPPLEMENTS Ensure See for information and money saving coupons

NUTRITION

FOUR BASIC FOOD GROUPS:

  • Mile Products
  • Cereals - Bread
  • Fruits and Vegetables
  • Meats

MILK PRODUCTS: 2 or more cups per day Whole mile, buttermilk, dry milk, evaporated milk, ice cream, yogurt

  • 1 – 8 oz. cup of milk = 1 ½ cups cottage cheese
  • 2 cups cream cheese
  • 4 tablespoons powdered milk
  • 2 cups ice cream

VEGETABLES – FRUIT

  • 1 serving of citrus – orange, grapefruit, lemon, lime, tangerine, tomato, strawberries, melon
  • 1 serving of dark green or deep yellow vegetables at least every other day
  • 2 servings of other fruits or vegetables: Potatoes may count as one of those servings

MEAT: 2 or more servings – meat, poultry, fish, eggs Adult servings size – Cooked lean meat or fish (2 or more ounces)

  • Eggs – 2 medium size
  • Peanut butter - ¼ cup

CEREAL – BREAD: 4 or more servings Whole grain, rice, wheat, rye, barley, oats, corn Adult serving size - ¾ cup ready-to-eat cereal

  • 1 slice bread
  • ¾ cup cooked breakfast cereal
  • ¾ cup cooked rice, hominy, cornmeal

MENU PLANNING

SAMPLE MEAL PLAN

  • Include all of the four food groups in the basic four groups every day.
  • Each meal should have:
    • Three of the basic four food groups.
    • A good source of protein such as meat, eggs, fish, poultry, peanut butter. Milk, soy products, broth.
  • Variety:
    • Flavor: balance bland and highly flavored foods
    • Avoid overemphasis on one type of food;
  • Use a combination of foods from the basicfour food groups. Don’t eat foods from just one food group.
  • BREAKFAST
    • 1 – 8 oz. glass orange or grapefruit juice - Fruit/Vegetable
    • 1 – 8 oz. cup of milk - Milk/Dairy
    • ¾ cup cooked breakfast cereal - Cereal
    • 1 can Ensure/Ensure Plus
    • Coffee/tea

    LUNCH

    • 1 serving strained or creamed soup - milk/vegetable
    • 1 serving blend meat with bread added - cereal/meat
    • 1 serving of blend fruit - fruit
    • 1 can Ensure/Ensure Plus
    • Coffee/tea

    DINNER

    • 1 serving strained or creamed soup - milk/vegetable
    • 1 serving blend meat with bread added - meat/cereal
    • 1 serving strained or blend vegetable - vegetable
    • 1 – 8 oz. serving of milk - milk/dairy
    • 1 serving blend rice pudding - milk/cereal
    • 1 can Ensure/Ensure Plus

    TOTALS:

    • Milk - 5 servings
    • Fruit/vegetable - 5 servings
    • Meat - 2 servings
    • Cereal/bread - 4 servings

    LIQUID MEALS

    When preparing blended or liquid meals:

    • Choose foods you normally eat.
    • Heat up meats, vegetables, and potatoes before blending – it is easier to blend warm food.
    • Chop meat finely. Blend meat with liquids such as broth or gravy to thin out and add flavor.
    • Strain liquid meals if you want or need to avoid particles.

    MEAT – FISH – POULTRY

    • Choose tender cuts of meats such as ground beef. To keep foods moist, cook by braising, simmering, or poaching. We suggest soups and chowders.
    • Marinating meat makes less expensive cuts more tender. Use white wine, soy sauce, teriyaki sauce, Italian dressing, barbecue sauce.

    EGGS We suggest eggnog, creamed eggs, custards and puddings. MILK AND CHEESES

    • May be used in cooking and as beverages.
    • We suggest yogurt, milkshakes, ice cream, frozen yogurt, ice milk, cream sauce and soups.
    • VEGETABLES AND POTATOES Blending vegetables works best if you use pre-cooked vegetables and remove seeds and tough skins. FRUITS
      • Choose fruits that are canned or well-ripened. Remove seeds and tough skins.
      • We suggest gelatins, milkshakes, frozen desserts, puddings and sauces.

      TO ADD CALORIES

      • Mix butter or margarine with soups and sauces.
      • Use whipping cream in hot chocolate.
      • Use peanut butter.
      • Powdered coffee creamers add calories without adding volume.
      • Use honey or Karo syrup as a sweetener.
      • Blend sour cream or yogurt with fruit.
      • Mayonnaise has twice the calories of salad dressing.
      • Add marshmallows to hot chocolate.
      • Malted milk powder can be added to milk.
      • Add carnation instant breakfast mix or Protein Powder or Enusre Supplements to milk.

      TO ADD PROTEIN

      • Add skim milk powder to regular amount of milk.
      • Add milk powder to soups.
      • Use milk or half and half instead of water in soups.
      • Use peanut butter with Ensure/Ensure Plus.
      • Use broth to liquefy foods.
      • Add carnation Instant breakfast mix or Protein Powder or Enusre Supplements to milk.

      FLAVOR VARIATIONS FOR ENSURE AND ENSURE PLUS

      • Chocolate
      • Malt flavor
      • Fruit juice-nectars are a good choice
      • Extracts-vanilla, almond, lemon, orange, etc.
      • Coffee
      • Mocha-add instant coffee and chocolate flavors
      • Butterscotch
      • Brown sugar
      • Gelatin-all fruit flavors
      • Fruit puree-add ¼ to ½ cup canned or fresh fruit with 8oz. Ensure/Ensure Plus
      • Peanut Butter
      • Milkshake-add favorite ice cream and fruits (blend)

      ORAL HYGIENE

      During the period of time that your jaws are wired shut, or after you have major oral and maxillofacial surgery, oral hygiene is extremely important. Not only does it help prevent infection that can be caused by bacteria at wire or surgical sites, but by keeping your mouth clean and fresh, you will feel more comfortable and have a better appetite. You will need toothpaste and a soft toothbrush your teeth and gums gently. Because you are not able to brush the sides of the teeth next to your tongue, you should rinse at least four (4) times per day with salt water (1 teaspoon salt in 8 ounces warm water is adequate.) It also helps to rinse frequently with clear water. Hydrogen peroxide diluted 50:50 with water can be used for a mouth rinse, but it is bubbly and can be hard to rinse out. Avoid alcohol containing mouthwashes as they can be drying and irritating to the tender tissue at wire and surgical sites. If you have one available, a waterpik works very well to maintain good oral hygiene. Be sure to ask Dr. Heffez when you can begin to use the waterpik; usually 14 days after surgery. If you do not have a waterpik, we can give you special syringe to help keep your mouth clean.