The prevalence of severe obesity is expected to double, from 10% to 20%, between 2020 and 2035 in high-income countries. Metabolic and bariatric surgery (MBS) remains the most effective method for achieving sustainable weight loss and reducing the burden of comorbidities. MBS, in turn, may be associated with new clinical challenges and side effects related to the nutrition domain. Specific nutrition guidance is required to enhance the efficacy of MBS and facilitate the adaptation of eating habits to the new gastrointestinal physiology. Additionally, many post-operative complications require nutritional manipulation. Globally, the standard metabolic and bariatric procedures include Sleeve Gastrectomy (SG), Roux-en-Y Gastric Bypass (RYGB), and One Anastomotic Gastric Bypass (OAGB). The Single Anastomosis Duodenal-Ileal Bypass with Sleeve Gastrectomy (SADI-S) and other sleeve-plus procedures are less commonly performed than the other procedures. Depending on the type of procedure, nutritional deficits may arise, which can be prevented, diagnosed, and treated by nutritional management. Post surgery, careful stage-wise diet progression and ongoing nutritional monitoring are crucial. The newly created small gastric pouch, along with rerouting of the small bowel in some surgeries, limits the volume of food intake, necessitating significant dietary adjustments. The transition from a clear liquid diet to a regular diet typically spans one to three months. Frequent follow-ups and monitoring for potential complications are vital to enhance post-operative quality care during this initial phase.