ࡱ> GIF bjbj 40M4  ccD'%'====$$$$$$$$&($Hv"HH$cc==9$H@c8==$H$Vb#@&$=&# $$0'%#xU):U)&$U)&$lbtf$$'%HHHHU)  ): Norman Endoscopy Center, LLC LOW FIBER LOW RESIDUE DIET Modification Defined The low fiber diet follows the normal dietary pattern except for the omission of high fiber foods. Dietary fiber is defined as skins, seeds, structural parts of plants and connective tissue fibers of meats. Cellulose, hemicellulose, lignin, pectin, and inulin are not hydrolyzed by enzymes in the human digestive tract. Treatment and Rationale The low fiber diet is often prescribed in the treatment of diarrhea, colitis, gastrointestinal disturbances, radium implant, and pre- and post- operative periods for surgery of the large bowel. The purpose of the diet is to reduce the fiber content in stool formation and to lessen the irritation and stimulation effect on the large bowel. Special Considerations The low fiber diet, as with any special modification diet, should be individualized around the food tolerances and special needs of each patient placed on the diet. Adequacy of Diet The diet provides the nutrients of the Recommended Dietary Allowance for healthy adults. Helpful Hints Special food products are not necessary when preparing this diet. Select tender, young vegetables because fiber increases with age of product. Make a distinction between whole grain and whole wheat products. Whole grains are less desirable because they contain the entire grain kernel and bran layer. Read the ingredient labels of products when making your selections. For more information about diets visit the American Dietetic Associations website at  HYPERLINK "http://www.eatright.org" www.eatright.org.  References Adams, C.F.: Nutrition Value of American Foods in Common Units, Agriculture Handbook No. 456, U.S. Dept. of Agriculture, Washington, D.C.: U.S. Govt. Printing Office, 1978 American Dietetic Association: Handbook of Clinical Dietetics. New Haven: Yale Univ. Press, 1981. Mendeldorf, A.I., Connell, A.M. and Kritchensky, D.: Fiber. Columbus, OH: Ross Laboratories, 1978. Pennington, H. and Church, H.: Food Values of Portions Commonly Used. Philadelphia: J.B. Lippincott Co., 1980. Robinson, C.H., and Lawler, M.R.: Norman and Therapeutic Nutrition. 15th ed. New Your: MacMillan Publishing Co., 1977. LOW FIBER FOOD DIET LIST FOOD GROUPUSEAVOIDMILK 2 cups or more per dayMilk, ice cream, cheese (except as noted), other products made from whole or skimmed milkCheese made with peppers or seedsMEAT 2-3 oz. servings or equivalent each dayEggs, beef, poultry, lamb, organ meats, pork, veal, fish, smooth peanut butterCrunchy peanut butter, nuts, dried peas and beansFRUITS & VEGETABLES 2 or more servings of vegetables each day to include dark green or deep yellow vegetables 3 to 4 times per week. 2 servings of fruit each day to include 1 serving of high Vitamin C source such as citrus fruitsMost fruits and vegetables are suitable. Fruit and vegetables are suitable (except as noted). Canned fruits and vegetables tend to be lower fiber. Refer to avoid list for high fiber fruits and vegetablesHigh fiber fruits and vegetables containing seeds, skins, peels. Examples include: artichoke, lima beans, parsnips, green peas, chili peppers, potato skin, dried fruits (such as figs, currants, prunes, and dates), guava, berries, coconut. Prunes and prune juice should be avoided for their laxative effectGRAIN 4 or more servings each dayRefined breads, cereals and flours, refined rice, pastasWhole grain breads, cereals and flours, brown rice, bread or cereal containing fruit, seeds, or nuts, popcornMISCELLANEOUS: FATS as desired DESSERTS as desired SWEETS in moderation BEVERAGES as desiredMost are suitableNuts and products made from nuts. Any dessert or candy containing high fiber foods such as nuts, seeds, coconut, berries and dried fruits. * By carefully selecting and eating a wide variety of foods, the nutrients essential for good health can be obtained. 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