Fibre modified diet - low < 10g
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 low in dietary fibre.
A diet providing less than 10g of dietary fibre per day by avoiding foods that are high in dietary fibre and resistant starch.
- preparation for colonoscopy; specific gastrointestinal disorders (e.g. fistulae, stenosis)
- acute phases of inflammatory bowel disease and diverticulitis.
- Recurrent bowel obstruction
- Radiation enteritis
Not nutritionally adequate; nutrients that may be inadequate include fibre, folate and magnesium.
A dietitian should be consulted if this diet is followed for more than three days.
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
|Hot main dishes|
Plain roasted and grilled meats, poultry and fish
Crumbed or battered meats, poultry or fish
All dishes containing peas, beans and lentils
|Sauces, gravies||All others||Sauces or gravies with seeds, lentils, legumes or chunky vegetables|
|Starchy vegetables / pasta / rice|
Steamed, boiled, mashed or roasted potato without skin
White rice, pasta or noodles
Jacket and roasted potato with skin
Wholemeal, wholegrain or brown rice or pasta
|Vegetables||<1.5g fibre per serve, e.g. well-cooked cauliflower florets, pumpkin, green beans, zucchini, squash, carrots.||>1.5g fibre per serve|
|Soups||Clear broths||All others|
|Sandwiches||Sandwiches made on white bread with plain meat, poultry, egg or fish fillings|
Wholemeal, wholegrain, rye or high-fibre white bread
Vegetables (e.g. tomato, pickles)
Breakfast cereals providing <1.5g fibre per serve (e.g. Corn Flakes®, Rice Bubbles®, semolina)
Wholemeal, wholegrain or rye bread
High-fibre white bread
Cereals containing >1.5g fibre per serve (e.g. Weet-Bix™, rolled oats, oat bran, psyllium, muesli, bran cereals)
|Spreads||Honey, Vegemite™, mayonnaise, jam and marmalade with no seeds or skins||Jam and marmalade with seeds or skins, peanut butter|
|Hot breakfast choices|
Eggs, plain omelette, grilled bacon
Pancakes and pikelets
|Baked beans, mushrooms, tomatoes, canned spaghetti|
One serve only per day: canned fruit <2.5g fibre per serve (e.g. peaches, apples, two fruits)
All fresh and dried fruit
Canned pineapple, pears, apricots, plums, fruit salad, cherries, berries, prunes
|Yoghurt||All plain yoghurts, e.g. natural, vanilla||Fruit yoghurts|
Plain milk puddings, e.g. custards, creamy rice
Plain cakes and puddings with <1.5g fibre per serve
Any desserts containing fruit, e.g. sultana custard
Cakes made with wholemeal flour, fruit, nuts, coconut, bran or vegetables (e.g. carrot)
|Milk and cheese||All||-|
Tea, coffee, milk, cordial, soft drinks
Other strained juices (e.g. orange, apple)
|Prune juice, tomato juice and vegetable juice|
|Biscuits||All others (e.g. Milk Arrowroot™, Milk Coffee™)||Biscuits made with wholemeal flour, fruit, nuts, coconut or bran|
Cream, sugar, salt, pepper and sweetener
|Unprocessed bran, nuts|
- Dietitians Association of Australia. Nutrition manual. 9th ed. Canberra: DAA; 2014.
- Academy of Nutrition and Dietetics. Nutrition care manual. Chicago; 2013.
- Food Standards Australia New Zealand. NUTTAB Online searchable database 2010: foods that contain total dietary fibre. [accessed 16 September 2013].
- Thomas B. Preparation of the bowel for investigative procedures and surgery. In: Manual of Dietetic Practice. 2nd ed. Oxford: Blackwell; 1994.
- Christian GM, Alford B, Shanklin CW, DiMarco N. Milk and milk products in low-residue diets: current hospital practices do not match dietitians’ beliefs. J Am Diet Assoc 1991;91:341-2.
- Bingham S. Low-residue diets: a reappraisal of their meaning and content. J Hum Nutr 1979;33:5-16.
- Bondy RA, Beyer PL, Rhodes JB. Comparison of two commercial low residue diets and a low residue diet of common foods. J Parent Ent Nutr 1979;3:226-30.
- Tarleton, S and DiBase, J. (2011). Low-Residue diet in diverticular disease: Putting an end to a myth. Nutrition in Clinical Practice. 26: 137
- Brown, A, Rampertab S, Mullin G (2011). Existing dietary guidelines for Crohn’s disease and ulcerative colitis. Expert Rev. Gastroenterol. Hepatol. 5(3), 411-425