408 The Introduction of a Bespoke Menu for Patients Following Oesophago-Gastric Resection

Abstract Aim Following oesophago-gastric (OG) resection, patients have a reduced capacity for food and need to follow a stepwise dietary reintroduction. As such, they require an energy dense diet following a small volume, frequent approach. Our hospital menu, based upon 3 set meals, relied upon patients to independently prevent overeating. Textures were inappropriately restricted due to International Dysphagia Diet Standardisation Initiative (IDDSI) menu guidelines. Our aim was to develop a more appropriate meal provision for OG patients with greater calorie provision and appropriate portion sizes. Method We liaised with fellow OG units to research current menu provisions for OG patients. Together with our catering department and catering dietitian, a specific OG menu was developed, taking into account patient feedback and preferences. Results The OG menu includes specific terms for each dietary stage of progression, with a wider variety of suitably textured items. Meals are portioned out to 1/3 of standard size. An OG specific snack box was developed and is provided daily, which includes several energy dense foods that the patient can use to support frequent intake. The new OG menu has been successfully implemented across the hospital, with training being provided at regular time intervals and a standard operating procedure (SOP) developed to ensure patient safety. Conclusions The OG menu provides patients with a more appropriate menu provision during the stepwise dietary reintroduction and provides a greater availability for calorie intake post-operatively. The menu supports safety from a surgical perspective but also supports patients in understanding the dietary adaptions required after surgery.