|
|
|
 |
|
| DIVISION OF GASTROENTEROLOGY & HEPATOLOGY |
|
|
|
Nutrition Information
Fiber and Residue Restricted Diet
Use: This diet can be used during acute phases for inflammatory bowel disease (Ulcerative Colitis and Crohn's disease) and
Diverticulitis.
Tips To Control Heartburn:
- Eat well cooked or canned vegetables, and canned, cooked, or very ripe fruits.
- Replace Whole grain bread and cereal products with refined products.
- Legumes, seeds, and nuts are omitted.
- Milk and products containing milk should be limited to 2 cups or less or omit if lactose intolerant.
- Prune, pear, cherry, peach and apple juice should be omitted due to the high sorbitol content. Prune has the highest sorbitol
content and can have a laxative effect.
- Meat and shellfish with tough connective tissue are avoided.
- Eat 5-6 small meals a day instead of 3 large meals.
- Keep a food diary and write down foods that give you symptoms.
- Avoid any foods that seem to worsen symptoms.
- Nutrition supplements along with vitamins may be necessary if there is significant weight loss, but only on Doctor's order.
- Long - term use of a low fiber diet is not recommended. Dietary fiber should be individualized and increases should be made
gradually when acute symptoms subside and during periods of remission.
- See a dietitian to help devise an individual meal plan.
Guidelines For Selection of Foods
|
Recommended Foods
|
May Cause Distress
|
Beverages
Coffee, tea, carbonated beverages, strained fruit drinks, limit milk to 2 cups per day or omit if lactose intolerant
|
Any containing fruit or vegetable pulp, prune, pear, cherry, peach, and apple juice.
|
Breads/Grains
Refined breads, rolls, biscuits, muffins, crackers, pancakes, waffles, plain pastries
|
Any made with whole grain flour, bran, seeds, nuts, coconut, or raw or dried fruits, cornbread, graham crackers, popcorn
|
Cereals
Refined cooked cereals including grits and farina, refined cereals including puffed rice, Special K, Rice Crispies
|
Oatmeal, any whole grain, bran, or granola cereal, any containing seeds, nuts, coconut, or dried fruit.
|
Desserts and Sweets
Plain cakes and cookies, plain sherbet, fruit ice, gelatin
|
Any made with whole grain flour, bran seeds, nuts, coconut, or dried fruit.
|
Fats
Margarine, butter, salad oils, dressings, mayonnaise, plain gravies
|
Any containing whole grain flour, bran seeds, nuts, coconut, or dried fruit.
|
Meats
Ground or well cooked, tender beef, lamb, ham, veal, pork, poultry, fish, organ meats, eggs, cheese (if tolerated)
|
Tough Fibrous meats with gristle, any made with whole grain ingredients, seeds, or nuts, dried peas, lentils, legumes, chunky
peanut butter
|
Potatoes and potato substitutes
Cooked white and sweet potatoes without skin, white rice, refined pasta
|
All others
|
Soups
Bouillon, broth, made with allowed vegetables, noodles, rice
|
All others
|
Vegetables
Most well cooked and canned vegetables without seeds, lettuce if tolerated
|
Sauerkraut, winter squash, and peas, most raw vegetables and vegetables with seeds
|
Spices
Salt, pepper, sugar, spices, herbs, vinegar, catsup, mustard
|
Nuts, seeds, coconut
|
Sample meal plan for IBD
Low fiber and residue restricted diet
2200 calories, 28% kcal from fat, 14 grams fiber
Breakfast
Strained orange juice (1/2 cup)
Rice Crispies Cereal (3/4 cup)
Ripe banana (1)
White toast (2 slices)
Margarine (2 tsp)
Jelly (1 tsp)
Lactaid (1 cup)
Coffee/tea
Morning Snack
Town house crackers (6)
1 slice of cheese
Lunch
Chicken Noodle Soup (1 cup)
Turkey breast (3 slices)
Plain Kaiser roll (1)
Mayonnaise (1 tbls)
Vanilla wafers (2)
Lactaid Milk (1 cup)
|
Afternoon Snack
Pretzels (1 ounce)
Applesauce (1/2 cup)
Dinner
Strained vegetable juice or V-8 (1/2 cup)
Baked Chicken Breast (3 ounces)
White rice (1/2 cup)
Cooked carrots (1/2 cup)
White Roll (1)
Margarine (2 tsp)
Bedtime Snack
Canned Fruit cocktail (1/2 cup)
|
Sources:
By: Emily Rubin, RD
Registered Dietitian for Division of Gastroenterology and Hepatology
To contact for questions or to make an appointment:
e-mail:
Emily.Rubin@jefferson.edu
phone: 215-955-4152
|
|
