RESIDUE – CONTROLLED

DIETS
to be discussed by GARRETT
LIZADA
 Residue – controlled Diets
• Dietary Fiber – indigestible parts of plants:
absorbs water in large intestine, helping to
create soft bulky stools; some is believed
to bind cholesterol in the colon. Helping to
rid of cholesterol from the body; some is
believed to lower blood glucose levels.
e.g. corn kernels’ outer shells , strings of
celery, strawberry seeds and connective
tissues of citrus fruits
 Residue – controlled Diets
(continued)
• Residue – solid part of feces; it is made up
of all the undigested and unabsorbed parts
of food (includes fiber mostly), connective
tissue in animal foods, dead cells and
intestinal bacteria and their products.
 The High – fiber Diet
• That which contain 30g or more of dietary fiber: help
prevent diverticulosis, constipation, hemorrhoids, colon
cancer and treatment of DM, erosclerosis.
• Normal Diet in U.S. – 11g dietary fiber/ day
• High-fiber diet: often 25-35g, not exceeding 50g/day
• Recommended foods: coarse and whole grain breads
and cereals, bran, all fruits, vegetables (mostly in raw)
and legumes.
• No fiber: milk, meats and fats
• To be introduced gradually: prevent gas formation and
the accompanying discomfort.
• Eight 8 ounce glasses of water along increased fiber
intake
 Sample Menus for a High – fiber
Diet
Breakfast Dinner Lunch or Supper
Stewed Baked pork Fresh fruit cup,
prunes, Bran chops, Baked
potato, Fresh
Roast beef
cereal with sandwich on
corn, Green
milk and salad with oil and cracked wheat
sugar, Whole vinegar dressing, bread, Coleslaw,
wheat toast Whole-grain
with bread with Carrot cake, Fat-
marmalade, margarine, Fresh free milk, Coffee
pineapple, Fat- or Tea
Coffee
free milk, Tea
 The Low – Residue Diet
• Low-residue diet: 5-10g dietary fiber/day – reduce
intestines’ normal work by restricting amount of dietary
fiber and reducing food residue.
• May be used in case of severe diarrhea, diverticulitis,
ulcerative colitis and intestinal blockage and in
preparation for and after intestinal surgery.
• In some facilities, food no > 3g fiber/ day and that do not
increase fecal residue.
• Low-residue foods- do not actually leave residue in
colon, increase stool volume/ provide a laxative effect.
• E.g. Milk (increase stool volume) and Prune Juice
(laxative effect)
Foods to allow and to avoid on Low
– Residue Diet
Foods to allow:
• Milk, buttermilk (limit to 2 cups daily) if physician allows
• Cottage cheese and some mild cheeses as flavorings in small amounts
• Butter and Margarine
• Eggs, except fried
• Tender chicken, fish, sweetbreads, ground beef and ground lamb (meat
must be baked, boiled or broiled)
• Soup broth
• Cooked, mild-flavored vegetables without coarse fibers; strained fruit juices
(except for prune); applesauce; canned fruits including white cherries,
peaches and pears; pureed apricots; ripe bananas
• Refined breads and cereals, white crackers, macaroni, spaghetti and
noodles
• Custard, sherbet, vanilla ice cream, junket and cereal puddings when
considered as part of the 2-cup milk allowance if physician allows; plain
gelatin; angel food cake; sponge cake; plain cookies
• Coffee, tea, cocoa, carbonated beverages
• Salt, sugar, small amount of spices as permitted by he physician
Foods to allow and to avoid on Low
– Residue Diet (continued)
Foods to avoid:
• Fresh or dried fruits and vegetables
• Whole-grain breads and cereals
• Nuts, seeds, legumes, coconut and marmalade
• Tough meats
• Rich pastries
• Milk, unless physician allows
• Meats and fish with tough connective tissues
Sample Menus for a Low – Residue
Diet
Breakfast Dinner Lunch or Supper
Strained orange Chicken broth, Tomato juice,
juice, Cream of Ground beef Macaroni and
rice cereal with
patty, Boiled cheese, Green
milk and sugar,
White toast with potato (no beans, White
margarine and skin), Baked bread and butter,
jelly, Coffee with squash, Lemon sherbet,
cream and Gelatin Tea with milk and
sugar dessert Milk sugar