agents in food; lower blood lipids; prevent sharp rise in blood glucose after eating.
    1. Use: diabetes, hyperlipidemia, constipation, diverticulosis, anticarcinogenic (colon).
    2. Foods allowed: recommended intake about 6 gram crude fiber daily: all bran cereals; watermelon, prunes, dried peaches, apple with skin; parsnips, peas, brussels sprouts; sunflower seeds.
  1. Low-residue (low-fiber) diet
    1. Purpose: reduce stool bulk and slow transit time.
    2. Use: bowel inflammation during acute diverticulitis or ulcerative colitis, preparation for bowel surgery, esophageal and intestinal stenosis.
    3. Foods allowed: eggs; ground or well-cooked tender meat, fish, poultry; milk; mild cheeses; strained fruit juice (except prune); cooked or canned apples, apricots, peaches, pears; ripe bananas; strained vegetable juice; canned, cooked, or strained asparagus, beets, green beans, pumpkin, acorn squash, spinach; white bread; refined cereals (Cream of Wheat).

FOOD LIST FOR READY REFERENCE IN MENU PLANNING

  1. High-cholesterol foods - over 50 mg/100 gram portion: beef, butter, cheese, egg yolks, shellfish, kidney, liver, pork, veal.
  2. High-sodium foods - over 500 mg/100 gram portion: bacon - cured, Canadian; beef - corned, cooked, canned, dried, creamed; biscuits, baking powder; bouillon cubes; bran, added sugar and malt; bran flakes with thiamine; raisins; breads - wheat, French, rye, white, whole wheat; butter, cheese - cheddar, Parmesan, Swiss, pasteurized American; cocoa; cookies, gingersnaps; cornflakes; cornbread; crackers - graham, saltines; margarine; milk - dry, skim; mustard; oat products; olives - green, ripe; peanut butter; pickles, dill; popcorn with oil and salt; salad dressing - blue cheese, Roquefort, French, Thousand Island; sausages - bologna, frankfurters; soy sauce; tomato catsup; tuna in oil.
  3. High-potassium foods - more than 400 mg/100 gram portion: almonds; bacon, Canadian; baking powder, low-sodium; beans - white, lima; beef, hamburger; fruits, fruit juices; bran with sugar and malt; cake - fruitcake, gingerbread; cashew nuts; chicken, light meat; cocoa; coffee, instant; cookies, gingersnaps; dates; garlic; milk - skim, powdered; peanuts, roasted; peanut butter; peas; pecans; potatoes, boiled in skin; scallops; tea, instant; tomato puree; turkey, light meat; veal; walnuts, black; yeast, brewer’s.
  4. Foods high in B vitamins
    1. Thiamine: pork, dried beans, dried peas, liver, lamb, veal, nuts, peas.
    2. Riboflavin: liver, poultry, milk, yogurt, wholegrain cereals, beef, oysters, tongue, fish, cottage cheese, veal.
    3. Niacin: liver, fish, poultry, peanut butter, whole grains and enriched breads, lamb, veal, beef, pork.
  5. Foods high in vitamin C: oranges, strawberries, dark-green leafy vegetables, potatoes, grapefruit, tomato, cabbage, broccoli, melon, liver.
  6. Foods high in iron, calcium, and residue
    1. Iron: breads - brown, corn, ginger; fish, tuna; poultry; organ meats; whole-grain cereals; shellfish; egg yolk; fruits - apples, berries; dried fruits - dates, prunes, apricots, peaches, raisins; vegetables - dark-green leafy, potatoes, tomatoes, rhubarb, squash; molasses; dried beans and peas; peanut butter; brown sugar; noodles; rice.
    2. Calcium: milk - dry, skim, whole, evaporated, buttermilk; cheese - American, Swiss, hard; vegetables - kale, turnip greens, mustard greens, collards; tofu.
    3. Residue: whole-grain cereals - oatmeal, bran, shredded wheat; breads - whole wheat, cracked wheat, rye, bran muffins; vegetables - lettuce, spinach, Swiss chard, raw carrots, raw celery, corn, cauliflower, eggplant, sauerkraut, cabbage; fruits - bananas, figs, apricots, oranges.
  7. Foods to be used in low-protein and low-carbohydrate diets
    1. Low protein (these proteins are allowed in various amounts in controlled-protein diets for renal decompensation): milk - buttermilk, reconstituted evaporated, low-sodium, skim, and powdered; meat - chicken, lamb, turkey, beef (lean), veal; fish sole, flounder, haddock, perch; cheese - cheddar, American, Swiss, cottage; eggs; fruits - apples, grapes, pears, pineapple; vegetables - cabbage, cucumbers, lettuce, tomatoes; cereals - cornflakes, puffed rice, puffed wheat, farina, rolled oats.
    2. Low carbohydrate: all meats; cheese - hard, soft, cottage; eggs; shellfish - oysters, shrimp; fats - bacon, butter, French dressing, salad oil, mayonnaise, margarine; vegetables - asparagus, green beans, beet greens, broccoli, brussels sprouts, cabbage, celery, cauliflower, cucumber, lettuce, green pepper, spinach, squash, tomatoes; fruits - avocados, strawberries, cantaloupe, lemons, rhubarb.
  8. Food guide pyramid - guide to daily food selection
    1. Fats, oils: use sparingly.
    2. Milk group: two to three servings.
    3. Meat group: two to three servings.
    4. Fruit group: two to four servings.
    5. Vegetable group: three to five servings.
    6. Bread/cereal group: 6 to 11 servings.