RNY compatibility with VSG

My husband is getting ready for VSG, I had RNY 11/11/15. On paper the plans look the same but I'm wondering if there are differences that I should be aware of being primary cook and food shopper.  

We can ususally handle fat and sugar just fine. A small percentage of us dump, but maybe 10% or so. Healing is typically 6 weeks of graduated phases- full liquids first, then pureed, soft, and so on. Aside from the fat and sugar difference I don't think there is a lot of varience from there. As always, eat protein forward with green leafy veggies (once healed) and no refined/processed crap. 

There is no difference in the food plans for RNY or VSG.

Same plans. There is no difference in types of food, or quantities.

They are the same.  Very convenient for you!

Most surgeons who routinely do both procedures use the same dietary plans for both out of convenience if nothing else. If your husband is working with a surgeon who specializes in the sleeve and/or DS, then he will probably be allowed a more rapid progression and have more variety than you experienced as the sleeve seems to be more tolerant than RNY (no dissimilar tissues being joined together, nor a stoma for things to get stuck in.) But, if he is using the same surgeon as you, then things should be very familiar. Long term, he may develop intolerances or taste changes that are different from yours, but that's more of an individual thing than a WLS procedure thing.