Low Fiber/ Low Residue Diet

Purpose

Dietary fiber is the indigestible part of plants that maintains the structure of the plant. Dietary fiber includes cellulose, hemicellulose, polysaccharides, pectins, gums, mucilages, and lignins. Although they are chemically unrelated, they all resist digestion by the human body. It is this resistance that makes these fibers important in both the normal functioning and in disorders of the large intestine or colon.

In certain medical conditions, it is important to restrict fiber. These include acute or subacute diverticulitis, and the acute phases of certain inflammatory conditions of the bowel -- ulcerative colitis or Crohn's disease. After some types of intestinal surgery, a low fiber, low residue diet may be used as a transition to a regular diet. A low fiber diet is also used for a period of time after a colostomy or ileostomy is performed.

Nutrition Facts

Depending upon individual food selection, the Low Fiber, Low Residue Diet is adequate in all nutrients (National Research Council's Recommended Dietary Allowance). If the diet must be strict and followed over a long period of time, the intake of fruits and vegetables may not be adequate; and/or on a low residue diet, there may not be enough calcium included. In these cases, a multi-vitamin supplement or liquid nutritional supplement may be needed.  Please review the following menu for more information. 

Special Considerations

If a low fiber or low residue diet results in abdominal cramps or discomfort, notify the dietitian or physician immediately.

Sample Menu

Food Groups

Group

Recommend

Avoid

Milk & milk products (2 or more cups daily)

all milk products

Low Residue Diet only 2 cups daily of all milk products

Vegetables (3 or more servings daily)

lettuce; vegetable juice without pulp; the following cooked vegetables: yellow squash (without seeds), green beans, wax beans, spinach, pumpkin, eggplant, potatoes, without skin, asparagus, beets, carrots

vegetable juices with pulp, raw vegetables except lettuce, cooked vegetables not on Recommend list

Fruits (2 or more servings daily)

fruit-juices without pulp, canned fruit except pineapple, ripe bananas, melons

fruit-juices with pulp, canned pineapple, fresh fruit except those on Recommend list, prunes, prune juice, dried fruit, jam, marmalade

Starches-Bread & grains (4 or more servings daily)

bread and cereals made from refined flours, pasta, white rice

whole-grain breads, cereals, rice, pasta; bran cereal; oatmeal

Meat or meat substitutes (5 to 6 oz daily)

meat, poultry, eggs, seafood

chunky peanut butter, nuts, seeds, dried beans, dried peas

Fats and oils (servings depend on caloric needs)

all oils, margarine, butter

coconut

Sweets and desserts (servings depend on caloric needs)

all not on Avoid list

desserts containing nuts, coconut

Miscellaneous

all not on Avoid list

popcorn, pickles, horseradish, relish

Sample Menu

Breakfast

Lunch

Dinner

  • orange juice 1/2 cup
  • cornflakes 1 cup
  • poached egg
  • white toast 1 slice
  • margarine 1 tsp
  • jelly 1 Tbsp
  • skim milk 1 cup
  • coffee 3/4 cup
  • sugar 1 tsp
  • non-dairy creamer
  • salt/pepper
  • fish 3 oz
  • mashed potatoes 1/2 cup
  • cooked green beans 1/2 cup
  • white bread 1 slice
  • margarine 1 tsp
  • jelly 1 Tbsp
  • applesauce 1/2 cup
  • coffee 3/4 cup
  • sugar 1 tsp
  • non-dairy creamer
  • salt/pepper
  • chicken breast 3 oz
  • medium baked potato without skin
  • cooked carrots 1/2 cup
  • white bread 1 slice
  • margarine 1 tsp
  • jelly 1 Tbsp
  • canned peaches 1 /2 cup
  • skim milk 1/2 cup
  • coffee 3/4 cup
  • sugar 1 tsp
  • non-dairy creamer
  • salt/pepper

This Sample Diet Provides the Following

Calories

1576

Fat

45 gm

Protein

89 gm

Sodium

2817 mg

Carbohydrates

215 gm

Potassium

3510 mg

 

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This material does not cover all information and is not intended as a substitute for professional care. Please consult with your physician on any matters regarding your health.

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