Patient/caregiver was educated on measures to plan for low residue diet recommendation as follows:
- While having canned soup, do not add any freshly cut or frozen vegetables to the soup, such as, carrots, peas, green beans, cauliflower chunks, and potatoes. Soup as such is poor in fiber and adding vegetables to it can turn the soup fiber rich.
- While eating vegetables such as potatoes, zucchini, cucumbers, squash, carrots, beets, and eggplant, peel the vegetables of skin, discard the peel, and eat them skinless. Also, avoid any vegetables with seeds. Skin and seeds of vegetables are rich in fiber content and can compromise the recommendation for low fiber diet.
- Avoid fresh greens, such as, spinach, kale, lettuce, arugula, and watercress on your diet plan. Greens are usually rich in fiber content and having them on diet plan can compromise the recommendation for low fiber diet.
- Choose to have white bread, pasta, and pizza made of refined white flour against whole wheat bread, to cut down upon fiber content of the meal. While having rice, choose to have refined white & polished rice against brown rice.
- Red, green, black, and yellow lentils are high in fiber content. Avoid or have them sparingly on your diet to help reduce fiber intake.
