Fact sheetDiet specifications

Published on 1 Nov 2015

Fibre modified diet - high soluble

This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.


To provide a diet with increased soluble fibre.


A diet providing at least 6g soluble dietary fibre per day by including plenty of wholegrain breads and cereals, vegetables, fruits, nuts and legumes. Daily menu provides prunes and dietary fibre supplement at breakfast, and fresh fruit or fruit dessert choice at other main meals.


  • hypercholesterolemia
  • diabetes
  • irritable bowel.

Nutritional adequacy

Nutritionally adequate.


A generous intake of fluid (at least two to three litres per day) should accompany a high-fibre diet. A fibre supplement (psyllium or oat bran) should be offered at breakfast.


Suitable for use in paediatrics when combined with an age-appropriate diet.

Specific menu planning guidelines

Allowed Not allowed
Hot main dishes


Dishes with added soy or other legumes (e.g. chick peas, kidney beans) or nuts to be offered at least once a day

Sauces, gravies All -
Starchy vegetables / pasta / rice All, especially potatoes, sweet potatoes, brown rice -
Vegetables All, especially peas, beans, broccoli, brussels sprouts, carrots, onions -
Soups Others, preferably with added barley or legumes (e.g. minestrone, vegetable soup) Clear soups
SandwichesAll, made on wholemeal, wholegrain, rye or high-fibre white bread -
Salads, dressings All; include bean salads regularly -
Breads, cereals

Wholemeal, wholegrain, rye and high-fibre white bread

Breakfast cereals providing >1.5g soluble fibre per serve (e.g. rolled oats, Guardian®, muesli, All-Bran®)

White bread

Other cereals (e.g. Corn Flakes®, Rice Bubbles®)

Spreads All -
Hot breakfast choices All; include baked beans regularly -

All fruit; prunes offered at breakfast each day

Yoghurt All yoghurts -

All desserts

Fruit-based dessert offered at least once per day

Milk and cheeseAll, including soy milk -
Beverages All -
BiscuitsAll, preferably >1.5g fibre per serve (e.g. oatmeal, Shredded Wheatmeal™, Granita™) -

Psyllium, oat bran, nuts

Sugar, salt, pepper, sweetener, cream



  1. Dietitians Association of Australia. Nutrition manual. 9th ed. Canberra: DAA; 2014.
  2. American Dietetic Association. Nutrition care manual. Chicago: ADA; 2009.
  3. Anderson JW, Baird P, Davis RH, Ferreri S, Knudtson M, Koraym A et al. Health benefits of dietary fibre. Nutr Rev 2009;67:188-205.
  4. Sievenpiper J, Kendall C, Esfahani A, Wong J, Carleton A, Jiang H et al. Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes. Diabetologia 2009;52:1479-95.
  5. Food Standards Australia New Zealand. NUTTAB Online searchable database: foods that contain total dietary fibre.
  6. National Heart Foundation of Australia. Position statement on the relationships between carbohydrates, dietary fibre, glycaemic index / glycaemic load and cardiovascular disease. 2006.
  7. Harvard University Health Services. Fiber content of food in common portions. 2004.
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