1. The client/caregiver can define a low-residue diet and its uses.
   1. It is a diet restricted with residue and fiber. Residue is the solid material in the large intestine after the major digestion process.
   2. Foods on a low-residue diet should be easily absorbed and digested (primarily in the small intestines).
   3. It can be used
      1. As part of a bowel preparation prior to surgery
      2. For treatment of severe diarrhea
      3. As part of the progression of diets after bowel surgery
      4. In acute phases of inflammatory bowel disease
   4. Low-residue diets should not be used long-term.
2. The client/caregiver can list recommendations in each food group to use with a low-residue diet.
   1. Foods to use with low residue diet
      1. Bread and cereals—white bread, refined cereals (such as cream of wheat), crackers without whole grains or seeds, rice, noodles, and so forth
      2. Fruits—juices without pulp, ripe bananas, strained fruits, cooked or canned apples, peaches, or pears
      3. Vegetables—juice without pulp, lettuce, cooked or canned asparagus, beets, carrots, pumpkin, acorn squash, seedless tomatoes, and white or sweet potatoes without skins
      4. Meat, poultry, fish, eggs—lean tender meat without grease, ground or well-cooked beef, lamb, ham, veal, pork, poultry, fish, and eggs (except fried eggs)
      5. Milk and milk products—limited as per order from a physician
3. The client/caregiver can list foods to avoid or to decrease while on a low-residue diet.
   1. Foods to decrease or avoid using on a low-residue diet
      1. Whole-grain breads, breads with seeds, nuts, or bran, whole-grain rice, or pasta
      2. Fruits—prunes and prune juice and dried fruits
      3. Vegetables—dried peas and beans, potato skins or chips, and fried potatoes
      4. Meats—tough, fried, or spiced meats, and fried eggs

References

Lutz, C., & Przytulski, K. (2001). Nutrition and diet therapy. Philadelphia: F. A. Davis Company.
Lutz, C., & Przytulski, K. (2004). Nutri notes: Nutrition &diet therapy pocket guide. Philadelphia: F. A. Davis Company.
Nutrition made incredibly easy. (2003). Philadelphia: Lippincott Williams & Wilkins.
Perry, A., & Potter, P. (2006). Clinical nursing skills & technique. St. Louis: Mosby Inc.
Taylor, C., Lillis, C., & LeMone, P. (2005). Fundamentals of nursing . Philadelphia: Lippincott, Williams & Wilkins.
Timby, B. K., & Smith, N. C. (2003). Introductory medical-surgical nursing (8th ed.). Philadelphia: J. B. Lippincott Williams & Wilkins.