low-residue diet, a diet that leaves a minimal residue in the lower intestinal tract after digestion and absorption. It consists of tender meats, poultry, fish, eggs, white bread, pasta, simple desserts, clear soups, tea, and coffee. Omitted are highly seasoned or fried foods, all fruits and fruit juices, raw vegetables, whole grain cereals and bread, nuts, jams, and usually milk. The diet is prescribed in cases of diverticulitis and GI irritability or inflammation and before and after GI surgery. Because it is lacking in calcium, iron, and vitamins, it should be used only for a limited time or with nutrient supplementation. The primary care provider’s prescription should stipulate low fiber/low residue because low fiber may not always indicate low residue. Compare low-fiber diet.
