Patient/caregiver was educated on measures to plan for a low fiber diet recommendation as follows:
- 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.
- 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.
