Fact sheetDiet specifications

Published on 1 Oct 2015

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

Nutritional adequacy

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

 Allowed Not allowed
Hot main dishes

Plain roasted and grilled meats, poultry and fish

Plain omelettes


All casseroles

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)

Salads, dressings None -
Breads, cereals

White bread

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

Ice-cream, jelly

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

Milo®, Aktavite®

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


  1. Dietitians Association of Australia. Nutrition manual. 9th ed. Canberra: DAA; 2014.
  2. Academy of Nutrition and Dietetics. Nutrition care manual. Chicago; 2013.
  3. Food Standards Australia New Zealand. NUTTAB Online searchable database 2010: foods that contain total dietary fibre. [accessed 16 September 2013].
  4. Thomas B. Preparation of the bowel for investigative procedures and surgery. In: Manual of Dietetic Practice. 2nd ed. Oxford: Blackwell; 1994.
  5. 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.
  6. Bingham S. Low-residue diets: a reappraisal of their meaning and content. J Hum Nutr 1979;33:5-16.
  7. 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.
  8. Tarleton, S and DiBase, J. (2011). Low-Residue diet in diverticular disease: Putting an end to a myth. Nutrition in Clinical Practice. 26: 137
  9. 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
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