Low Fiber Diet
The low fiber diet is composed of foods that are low in residue content. This diet therefore, reduces fecal
mass and avoids intestinal pressure. This diet is sometimes used in the treatment of chronic diarrhea,
colitis and other gastrointestinal disorders, although more recently, higher fiber diets have been
employed for these purposes. This diet is very useful for pre- and post-operative abdominal surgery.
As long as milk or yogurt can be tolerated by the patient, the low fiber diet is adequate in all nutrients
according to the RDA, except iron for females.
SAMPLE MENU FOR ONE DAY
BREAKFAST
1/2 cup orange juice
1/2 cup skim milk or 2% fat milk
1 teaspoon margarine or butter
1 egg (poached or egg substitute)
1 two-inch slice of corn bread
Hot, non-caloric beverage
LUNCH
1 cup tomato juice
1/2 cup mashed potatoes
1 slice rye bread
1 teaspoon margarine or butter
2 ounces broiled chicken
1/2 cup steamed zucchini
1 banana
1 cup yogurt made from skim milk or milk (2% fat)
DINNER
1/2 cup apple juice
1/2 cup white rice
1 cup Boston lettuce and peeled, seeded tomatoes
1 slice rye bread
1/2 cup skim milk or milk (2% fat)
3 ounces broiled halibut
1/2 cup steamed spinach
2 teaspoons oil and vinegar dressing
1 teaspoon margarine or butter
Hot, non-caloric beverage
Purpose: The low residue (fiber) diet is designed to avoid irritation of the gastrointestinal tract and to decrease
bowel movements. It is used for people that are experiencing periods of diarrhea and abdominal cramping. It is
also used after acute phases of ulcerative colitis or regional enteritis. The low residue diet may also be used for
a short period of time for people with partial intestinal obstruction, rectal bleeding, stenosis of the esophageal or
intestinal lumen, acute stages of diverticulitis, hemorrhoidectomy, post-op treatment of large bowel surgery, and
during radium implant treatment for uterine and cervical cancer and acute exacerbation of Crohn's disease or
ulcerative colitis. This diet may also be used postoperatively in the progression of a regular diet.
DIETARY GUIDELINES:
Buy breads and cereals made from refines wheat and rice. Aviod whole-grain products with added bran.
Remove skin from vegetables and fruits before cooking.
Marinate meats in juice or wine for added flavor.
Season with spices and herbs for added flavor and variety.
Aviod any food made with seeds, nuts or dried fruit.
Follow this diet on a temporary basis only. Once your symptoms resolve, gradually introduce foods back into
your diet.
Limit milk and milk products to 2 cups daily.
Dietary fiber is reduced by using pureed or tender cooked vegetables, ripe, canned or cooked fruits without
skins or seeds, and well-cooked tender meats.
The following foods are allowed on a low-fiber diet:
Enriched white bread
White rice
Plain pasta, noodles or macaroni
Cereals with no more than 1 gram of dietary fiber per serving
Most canned or cooked fruits without skins, seeds or membranes
Raw fruit without skin or membranes
Fruit and vegetables with little or no pulp
Canned or well-cooked vegetables without seeds, hulls or skins, such as carrots, string beans and peppers.
Tender meat, poultry and fish
Eggs
Smooth (creamy) peanut butter - up to 2 tablespoons a day
Milk
Yogurt or cheese without seeds or nuts
Fats, oils and dressings without seeds
Desserts with no seeds or nuts
*While eating a low-fiber diet, limit fruits and vegetables to one to two servings a day. One serving is 1/2 cup
or one small whole fruit.
Foods to avoid:
Whole-grain breaks, cereals and pasta
Brown or wild rice
Dried fruits
Raw fruit with skin or membranes, such as oranges and grapefruit
Pears
Raw vegetables
Dired beans or peas
Baked beans
Luncheon meats and cheese with seeds
Chunky peanut butter
Seeds and nuts, and foods containing them
Coconut
Popcorn