Diets Created to Meet Your Needs
If medically necessary, your Rochester Regional Health gastroenterologist or dietician may ask you to follow one of the below diets. In addition to any directions they give you, please use the information below to inform your dietary needs.
Clear Liquid Diet
Reducing Stimulation of Your Digestive System
A diet of clear liquids maintains vital body fluids, salts, and minerals; and also gives some energy to patients when normal food intake must be interrupted. Clear liquids are easily absorbed by the body. They reduce stimulation of the digestive system and leave no residue in the intestinal tract. This is why a clear liquid diet is often prescribed in preparation for surgery or a procedure and is generally the first diet given by mouth after surgery. Clear liquids are given when a person has been without food by mouth (NPO) for a long time. This diet is also used in preparation for medical tests such as sigmoidoscopy, colonoscopy, or certain x-rays.
A clear liquid diet is not adequate in calories and nutrients. It should not be used for more than five days unless high-protein gelatin or other low-residue supplements are added.
A good rule-of-thumb is anything you can see through. For example, apple juice is a clear liquid; milk is not. If unsure, check with the physician or registered dietitian.
- Water (plain, carbonated or flavored)
- Fruit juices without pulp, such as apple or white grape juice
- Fruit-flavored beverages, such as fruit punch or lemonade
- Carbonated drinks, including dark sodas (cola and root beer)
- Gelatin
- Tea or coffee without milk or cream
- Sports drinks
- Clear, fat-free broth (bouillon or consommé)
- Honey or sugar
- Hard candy, such as lemon drops or peppermint rounds
- Ice pops without milk, bits of fruit, seeds or nuts
Gastroparesis Diet
Helping You Feel Better by Reducing Symptoms
Gastroparesis occurs when the stomach doesn’t empty as fast as it should. The food moves more slowly from the stomach into the small intestine. This can cause nausea, vomiting, weight loss, poor appetite, reflux, bloating, abdominal discomfort, and early satiety (feeling of fullness when eating).
There is not an official gastroparesis diet. The purpose of a diet for gastroparesis is to reduce the symptoms, help you feel better, and maintain adequate nutrition. Nutrition goals are to stay hydrated and provide calories, protein, and essential vitamins and minerals.
General Guidelines for Gastroparesis-friendly Diets
Symptoms of gastroparesis can vary from day to day and what works for one person may not work well for another. Changing the way you eat may ease your symptoms. The following suggestions can help minimize symptoms:
- Eat small meals and snacks. Space meals out. This will minimize fullness. A small meal is 1-1 ½ cups of food
- Drink enough fluids to prevent dehydration. Dehydration can increase symptoms of nausea. Sip liquids steadily throughout the day; don’t gulp.
- Eat nutritious foods first before filling up on snacks or empty calories. Some people find they tolerate solids better earlier in the day. Start with solids earlier in day and finish with light or liquid meal in the evening.
- Reduce fat intake. Fat naturally slows stomach emptying. Consuming foods labeled “low fat,” “nonfat,” or “fat-free” may help with symptoms. Avoid all high fat, fried or greasy foods.
- Reduce fiber intake. Fiber slows stomach emptying.
- Chew foods well. Chew all food to a mashed potato or pudding consistency. Solid foods such as meat may be tolerated if ground or pureed.
- Sit up while eating and for at least 1 hour after finishing your meal; don’t lay down.
- If you have diabetes, keep your blood sugar under control. Keeping your blood sugars in goal ranges (before and after meals) may decrease gastroparesis problems. High blood sugars directly interfere with normal stomach emptying.
- Alcohol should be avoided, since it can also impair gastric emptying.
Exercise has been shown to increase stomach emptying in healthy individuals and might improve symptoms. Walking after meals is recommended.
GERD Diet
Reducing Acid Reflux Through Your Diet
GERD occurs when stomach acid frequently flows up into the esophagus. Normally the muscle in the lower esophagus called the esophageal sphincter protects the esophagus from acid reflux. The lower esophageal muscle weakens and leads to a backwash of acid ( acid reflux) that can irritate the ling of the esophagus. Heartburn, indigestion, and reflux of food or acid are all symptoms of acid reflux. Most people can manage the discomfort of GERD with diet and lifestyle changes.
The following foods aggravate acid reflux, and should be avoided:
- fatty or fried foods
- peppermint and spearmint
- whole milk
- oils
- tomato based sauces
- chocolate
- creamed foods or soups
- most fast foods
- citrus fruits and juices (grapefruit, orange, pineapple, tomato)
- coffee (regular and decaffeinated)
- caffeinated soft drinks
- tea
- other caffeinated beverages
- alcoholic drinks
There are plenty of foods you can eat to prevent acid reflux;
- High fiber foods: They help you full and avoid over eating –which can contribute to acid reflux
- Alkaline foods: Bananas, melons, cauliflower, fennel, nuts
- Watery foods: Celery, cucumber, lettuce , watermelon, broth based soups, herbal tea
The lower esophageal muscle can be weakened by factors other than food. The following recommendations may be helpful in reducing symptoms:
- Stop using tobacco in all forms. Nicotine weakens the lower esophageal muscle.
- Avoid chewing gum and hard candy. They increase the amount of swallowed air which, in turn, leads to belching and reflux.
- Do not lie down immediately after eating. Avoid late evening snacks.
- Avoid tight clothing and bending over after eating.
- Eat small, frequent portions of food and snack if needed.
- Lose weight if overweight. Obesity leads to increased reflux.
- Elevate the head of the bed six to eight inches to prevent reflux when sleeping. Extra pillows, by themselves, are not very helpful.
High Fiber Diet
Ensuring You Get the Fiber You Need
All fiber comes from plants in the form of vegetables and grains. Fiber along with adequate fluid intake is important for proper GI functioning and overall health.
Benefits of a High Fiber Diet
Bowel Regularity
A high fiber diet promotes regularity with a softer, bulkier and regular stool pattern. It decreases your chance of constipation and normalizes bower movements. This decreases the chance of hemorrhoids, diverticulosis and perhaps colon cancer.
If you have loose stools, fiber may help to solidify the stool because if absorbs water and adds bulk to the stool.
Cholesterol and Reduced Triglycerides
The soluble fibers may help reduce cholesterol levels by lowering low density lipoproteins when used on a regular basis. Psyllium husk and prebiotic soluble fiber will also reduce cholesterol. They may also reduce the incidence of coronary heart disease by reducing blood pressure and inflammation.
Colon Polyps and Cancer
Research suggests that a high fiber diet likely reduces your risk of developing colon polyps and colon cancer. Researchers are looking at how different types of fiber may prevent disease of the colon.
Blood Sugar
Soluble fiber can slows the absorption of sugar and help improve blood sugar levels. A healthy diet that includes insoluble fiber on a regular basis can reduce the risk of type 2 diabetes.
Achieving Healthy Weight
High fiber foods tend to be more filling and give a sense of fullness sooner so you tend to eat less and stay satisfied longer. High Fiber foods take longer to eat and are less energy dense- so they have fewer calories for the same amount of food.
Bacteria and the Function of the Colon
One additional role of the colon is to provide a home for an enormous number of micro-organisms, mostly bacteria. This Bacteria is essential to health and body function. Recent research has shown that these bacteria play a major role in keeping the colon wall itself healthy. The good bacteria promote strong immune system for the body. New medical research has shown that the bacterial makeup in the colon in overweight people is abnormal and play a role in obesity and increased calorie absorption. Research is showing prebiotic fibers will help change this hormonal balance in a favorable way. Soluble fibers in the diet are effective in stimulating the growth of good colon bacteria
This fiber does not dissolve in water. It retains water and in so doing, helps to promote a larger, bulkier and more regular bowel activity. This may be helpful in preventing disorders such as diverticulosis and hemorrhoids. Sources of insoluble fiber are:
- whole grain foods- wheat, wheat bran , brown rice
- nuts and seeds
- beans and lentils
- root vegetables -potatoes , parsnips and carrots.
- the skins from most fruits from trees such as apples, bananas and avocados
- many green vegetables such as green beans, zucchini, celery and cauliflower
- some fruit plants such as tomatoes and kiwi
This type of fiber dissolves in water. These fibers are fermented or used by the colon bacteria as a food source or nourishment and promote “good bacteria” . Soluble fiber is present in some degree in most edible plant foods, but the ones with the most soluble fiber include:
- legumes such as peas and most beans, including soybeans
- oats, rye and barley
- many fruits such as berries, citrus, plums, apples, bananas, and pears
- certain vegetables such as broccoli and carrots
- most root vegetables
- psyllium husk supplements
How Much Fiber is Enough?
The amount of fiber in food is measured in grams. National nutritional authorities recommend the following amounts of dietary fiber daily.
Men: 30-38 grams daily
Women: 21- 25 grams daily
Tips to Increase Your Fiber Intake
As noted, healthy fiber is only found in plants. The three major categories are whole grains, fruits and vegetables. Here are some tips on how to increase your fiber intake:
- Read labels: Look for products where whole grains are the first word on the label. Check out the calories and the amount of fiber in a serving.
- Choose products that contain whole grains
- Eat beans, peas, lentils daily
- Consume fruits and vegetables daily and include eating fruits and vegetables with skin intact when possible
- Choose unrefined grains and cereal products
- Use beans, peas and lentils as a substitute for meat
- Eat unsalted nuts, seeds, and dried fruits. These are healthy snacks to have on hand.
- Pick brown rice over white
- Avoid refined or processed foods- often low in fiber
- Add a few tablespoons of unprocessed wheat bran to your cereal
Whenever possible dietary fiber is preferable over a fiber supplement due to the additional nutrients these fiber packed foods can provide.
Low Fat Diet
Limiting Fatty Foods for Your Condition
For a regular healthy diet, it is recommended that of the total calories eaten, 20- 35% should come from fat. That’s about 44-77 grams of fat per day in a diet of 2,000 calories a day.
However, certain diseases and medical conditions can make it difficult for the body to tolerate even that much fat, so a low-fat diet may help people with these conditions.
- Diarrhea can be caused by many conditions. When it occurs, it can be aggravated by eating fatty foods.
- Gallbladder Disease: When gallstones or gallbladder diseases are present, a low-fat diet is often used to prevent complications.
- Gastroparesis is a condition in which the stomach empties food into the intestine too slowly. This can cause bloating, nausea, and even vomiting. Normally, fat in foods delays stomach emptying, so fats make gastroparesis worse.
- Malabsorption of nutrients: Absorption is the transfer of nutrients into the bloodstream from the intestine. In some diseases of the pancreas and small intestine, patients have trouble absorbing nutrients from the diet, including fat. A low-fat diet may help to control symptoms until the cause of malabsorption can be diagnosed.
| Food Groups | ||
Group | Recommend | Avoid |
Milk & milk products (2 or more cups daily) | skim milk, evaporated skim milk, skim buttermilk, nonfat sour cream, yogurt made with skim milk (3 gms fat or less/oz, maximum of 3 oz/day), fat-free cheeses, low-fat cottage cheese, part skim mozzarella cheese, part skim or skim ricotta cheese | whole milk, cream, sour cream, non-dairy creamer, whole milk cheese, cheese spreads |
Bread & grains (4 or more servings daily) | whole grain and enriched breads, cold cereal, whole grain cereals (except granola), saltines, soda crackers, low-fat snack crackers, rice cakes, unbuttered popcorn, plain pasta, rice, barley, oatmeal. | breads containing egg, cheese, or made with fat, biscuits, sweet rolls, pancakes, French toast, doughnuts, waffles, fritters, muffins, granola-type cereals, snack crackers, potato chips, packaged stuffing, fried rice, chow mein noodles |
Vegetables (3 or more servings daily) | all vegetables (steamed, raw, boiled, or baked without added fat) | fried vegetables or those in cream, cheese, butter sauces, dips |
Fruits (2 or more servings daily) | all other fruits | avocado |
Meat or meat substitutes (5 to 6 oz daily) | poultry (without skin), veal, lean beef trimmed of fat (USDA good or choice cuts of round, sirloin, flank, and tenderloin), fresh, canned, cured, or boiled ham; Canadian bacon, lean pork (tenderloin, chops, cutlet), fish (fresh, frozen, canned in water), eggs (boiled, scrambled without added fat), luncheon meat at least 95% fat free | any fried, fatty, or heavily marbled meat, fish, or poultry, beef (USDA prime cuts, ribs, ground beef, corned beef), pork (spareribs, ham hocks), fish (canned in oil), eggs (fried in butter, oil, or margarine), luncheon meat less than 95% fat free |
Beverages (4 to 6 cups or more daily) | decaffeinated or regular coffee or tea, cocoa made with skim milk, fruit juices, water | beverages made with high fat dairy products |
Soups | fat-free broths, consommés, bouillon; soups made with fat-free broth, skim milk, evaporated skim milk | cream soups, soups with added oils or meat fats, soups made from stocks containing meat fat |
| Fats & oils (3 servings daily, each listed is one serving) | avocado 2 Tbsp. or 1/8 medium, margarine 1 tsp, diet margarine 2 tsp, salad dressing 1 Tbsp., diet salad dressing 2 Tbsp., vegetable oils 1 tsp, nuts (raw or dry roasted):almonds 6, peanuts 20 small or 10 large, whole walnuts 2, whole pistachios 18, sesame seeds 1 Tbsp., sunflower seeds 1 Tbsp., saturated fats: bacon 1 strip, butter 1 tsp, dried coconut 2 Tbsp., cream cheese 1 Tbsp., sour cream 2 Tbsp., other fats: olive oil 1 tsp, peanut oil 1 tsp, large olives 10, peanut butter 2 tsp | any fat in excess |
| Sweets & desserts (servings depend on caloric needs) | sherbet made with skim milk, non-fat frozen yogurt, fruit ice, gelatin, angel food cake, vanilla wafers, ginger snaps, graham crackers, meringues, puddings made with skim milk, tapioca, fat-free cakes and cookies, fruit whips made with gelatin or egg whites, hard candy, jelly beans, jelly, jams, marmalades, maple syrup | ice cream, pastries, cakes, cookies, pies, doughnuts, pudding made with whole milk, cream puffs, turnovers, chocolate |
Low Fiber Diet
Restricting Fiber to Keep You Healthy
Dietary fiber is the indigestible part of plants and includes soluble fiber (inulin, mucilage, pectin, psyllium, resistant starch, and wheat dextrin) and insoluble fiber (cellulose, some hemicellulose, and lignin). Fiber resists digestion by the human body. It is this resistance that makes these fibers important in both normally functioning and in disorders of the large intestine or colon.
In certain medical conditions, it is important to restrict fiber. These include acute or subacute diverticulitis and the acute phases of certain inflammatory conditions of the bowel – ulcerative colitis or Crohn’s disease. After some types of intestinal surgery, a low fiber/low residue diet may be used as a transition to a regular diet. A low fiber diet may also be used for some time after a colostomy or ileostomy is performed.
Depending upon individual food selection, the low fiber/low residue diet is adequate in all nutrients (National Research Council’s Recommended Dietary Allowance). If the diet must be strict and followed over a long period, the intake of fruits and vegetables may not be adequate; and/or on a low residue diet, there may not be enough calcium included. In these cases, a multivitamin supplement or liquid nutritional supplement may be needed. If you have questions about your dietary needs, please ask your provider.
- white bread, white pasta, and white rice
- foods made with refined white flour, such as pancakes and bagels
- low fiber cereal, hot or cold
- canned vegetables
- fresh vegetables, in small amounts, if they are well-cooked
- potatoes without the skin
- eggs
- dairy products, if your body can process them well
- tender protein sources, such as eggs, tofu, chicken, and fish
- creamy peanut butter
- fats, including olive oil, mayonnaise, gravy, and butter
- fruit juices without pulp
- canned fruit
- cantaloupe
- honeydew melon
- watermelon
- nectarines
- papayas
- peaches
- plums
- well-cooked or canned vegetables without seeds or skins
- carrots
- beets
- asparagus tips
- white potatoes without skin
- string beans
- lettuce, if your body can tolerate it
- tomato sauces
- acorn squash without seeds
- pureed spinach
- strained vegetable juice
- cucumbers without seeds or skin, zucchini, and shredded lettuce are fine to eat raw
- most raw vegetables except lettuce, and cucumber
- certain vegetables, even when cooked: broccoli, cauliflower, cabbage, Swiss chard, kale, and Brussels sprouts
- onions and garlic
- potato skin
- beans, peas, and lentils
- nuts, and seeds
- some raw and dried fruit
- whole-grain breads, pastas, or cereals, including oatmeal, flax, and popcorn
- wild or brown rice
- anything spicy, fried, or tough
- processed or tough meat
Mediterranean Diet
Preventing Chronic Disease Through Your Diet
The Mediterranean diet was developed based on the eating habits prior to 1960 in countries around the Mediterranean Sea — parts of Italy, Greece, France, Spain, Portugal, and North Africa. Chronic disease rates were low and adult life expectancy, high. This was attributed in part to their diet prior to 1960 and after 1960 these countries adopted a more “American diet”.
The diet is recognized to promote health and prevent chronic disease.
Foods to Eat
On a Mediterranean diet you will eat mostly plant based foods-including fruits and vegetables, potatoes, whole grained breads, beans, nuts, and seeds. Yogurt, cheese, poultry and eggs may be consumed in small portions. Other highlights:
- You can have fish and seafood at least twice a week
- Good fats are included: olive oil, olives, nuts, sunflower seeds, and avocados
- Red wine is allowed in moderation
- Water is the beverage of choice
It is also very important to maintain variety with minimal processed foods. Discouraged on the diet is refined sugar, refined grains, refined oils (canola and soybean oil), deli meats, processed meats.
Special Considerations
Research shows that regular physical activity provides many health benefits and promotes healthy weight. Walking and bicycling are typical methods of getting from place to place in many parts of the Mediterranean, and some form of regular physical activity or exercise is an important part of the Mediterranean diet.
Diet related lifestyle habits in the Mediterranean also contribute to good health. Mealtime is not rushed; people relax at the table, sharing food and conversation with family and friends. This helps to reduce stress and improve the body’s ability to digest foods and absorb nutrients.
Sample Menu
- cereal
- skim milk
- banana
- whole fruit jam
- whole wheat toast
- olive oil
- sliced almonds 1/2 oz
- lentil soup
- hard roll
- olive oil
- spinach
- romaine lettuce
- chopped mushrooms
- radishes
- balsamic vinegar
- pasta
- tomato
- broccoli
- squash/zucchini
- sweet peppers
- chopped mushrooms
- olive oil
- Parmesan cheese (small amt)
- white beans
- red wine vinegar
- garlic
- whole wheat bread
- grapes
- plain yogurt
- blueberries