Patient/caregiver was educated on measures to plan for low residue diet recommendation as follows:
- Residue is poorly digested & undigested portion of the diet that turns into stool and is eliminated from the body. Fiber, being poorly digested by human body, forms a significant part of residue.
- Fiber is a complex carbohydrate and is an essential component of diet. It is majorly found in plants and plant products. Avoid having more of whole fresh fruits, non-starchy vegetables, legumes, and whole grains on your diet plan to cut down upon fiber intake.
- Grains are refined to improve the texture and shelf life, but during the process of refining grains lose fiber along with other nutrients, such as, iron and B-vitamins. Whole grains have their fiber and nutrient contents preserved. Choosing breakfast items such as, cereals made of refined grains, pancakes, waffles, and granola bars against breakfast items made of whole grains, such as, whole wheat, whole grain barley, whole oats, whole brown rice, whole rye, and quinoa can help cut down upon fiber intake. While choosing food items from the shelf, pick foods with 3 grams and less of fiber per serving.
- Non-starchy vegetables such as, asparagus, beans, broccoli, cabbage, cauliflower, brussels sprouts, carrots, radish, mushroom, peppers, peas, and tomato are particularly low in calories and high in fiber content. Avoiding or having these vegetables sparingly on your diet can help reduce fiber intake.
- Legumes such as, kidney beans, pinto beans, navy beans, black beans, soybeans, chickpeas, and peanuts are high in fiber content. Avoid or have them sparingly on your diet to help compliance with low residue diet recommendation.
