Table 3-4.-Sample Low Protein Diet-Continued
The high residue (high bulk, high fiber,
high roughage) diet is indicated in atonic con-
stipation, spastic colon, irritable bowel syndrome,
and diverticulosis. This diet encourages regular
elimination by stimulating muscle tone, creating
softer and larger stools that are more easily
propelled through the colon. This reduces the
pain and cramping that accompany spastic
colon or irritable bowel syndrome.
The patient is given a regular diet, with the
inclusion of high residue foods. The main sources
of fiber are whole grain breads and cereals, bran
cerals, fresh fruits, and vegetables that are raw
or cooked until tender. Whole grain breads and
cereals that contain wheat bran have a greater
laxative effect than fruits and vegetables,
because the bran acts to absorb water within
the colon creating, a bulk effect. At least
one serving of 100 percent wheat bran cereal
is recommended daily. Raisin Bran, Bran Flakes,
Shredded Wheat, and Oatmeal may be used
occasionally, but they contain less than half
the amount of fiber in All Bran or Bran Buds.
Fresh fruits and vegetables with edible skins,
such as apples and grapes are higher in fiber
content than canned fruits or vegetables and their
Dietary intake of refined sugars and starches
should be decreased, as they are poor sources of
fiber. Limit white flour products, refined cereals,
pies, cakes, and cookies.
Fluids are increased. Too little fluid in the diet
may cause dehydration and lead to constipation.
The patient must drink at least 8 glasses of water
or other fluids daily, particularly when con-
suming the recommended amount of bran.
Drinking too much alcohol, coffee, cola, tea, and
soft drinks can irritate a sensitive colon and can
cause dehydration. If possible, use decaffeinated
coffee. One or 2 glasses of water in the morning
helps to stimulate peristalsis.
Excessive intake of alcohol, beverages con-
taining caffeine (coffee, tea, colas), chili powder,
dried beans, fruits with seeds and skins, nuts,
pepper, popcorn, and strong spices may cause
irritability. These foods should be individualized
to the patient.
When one is progressing from a low residue
diet after an acute infection or diverticulitis,
increase fiber in the diet gradually. Start by
adding 1 serving of 100 percent bran cereal and
3 servings of whole grain bread to the low residue
menu pattern. Gradually increase the amount of
raw vegetables and fresh fruits to at least
4 servings per day.