FOOD CATEGORIES	FOODS RECOMMENDED	FOODS THAT MAY CAUSE DISTRESS	TIPS
BREADS, CEREALS, RICE, AND PASTA
6-11 servings each day. Serving size = 1 slice bread, 1 cup ready-to-eat cereal, 1/2 cup cooked cereal, rice or pasta.	Refined breads, rolls, biscuits, muffins, crackers, pancakes, and waffles. Refined ready-to-eat cereals including grits and farina. Refined cold cereals including puffed rice and puffed wheat. Refined rice and refined pasta.	Any bread product made with whole-grain flour, bran, seeds, nuts, coconut, or raw or dried fruit, cornbread, and graham crackers. Any whole-grain, bran, or granola cereal oatmeal, any cereal with seeds, nuts, coconut, or dried fruit.	Buy breads and cereals made from refined wheat and rice. Avoid whole-grain products with added bran.
FRUITS
2-4 servings each day Serving size = 1/2 cup cooked or canned, 3/4 cup juice.	Most canned or cooked fruits, applesauce, fruit cocktail, and ripe bananas. Strained fruit juice.	Raw or dried fruit, all berries. Prune juice.	Remove skin from vegetables and fruits before cooking.
VEGETABLES
3-5 servings each day. Serving size = 1/2 cup cooked, 3/4 cup juice	Most well-cooked and canned vegetables without seeds; lettuce if tolerated. Strained vegetable juice	Raw vegetables and vegetables with seeds, sauerkraut, winter squash and peas.
MEATS, POULTRY, FISH, DRY BEANS AND PEAS, EGGS AND NUTS
2-3 servings each day. Serving size = 2-3 ounces cooked; count 1 egg as 1 ounce of meat.	Ground or well-cooked, tender beef, lamb, ham, veal, pork, poultry, fish and organ meats. Eggs	Tough fibrous meats with gristle, any meal prepared with whole-grain ingredients, seeds, or nuts. Dry beans, peas, and lentils. Peanut butter	Marinate meats in juice or wine for added flavor.
MILK, YOGURT, CHEESE
2-3 servings each day. Serving size = 1 cup milk or yogurt, 1 1/2 ounces cheese	Milk, cheese, cottage cheese, and yogurt (limit milk and foods containing milk to a total of 2 cups daily)	More than 2 cups daily from milk or milk products
FATS, SNACKS, SWEETS, CONDIMENTS AND BEVERAGES
	Margarine, butter, vegetable oils, mayonnaise, bacon, plain gravies, and salad dressing. Bouillon, broth, or cream soups made with allowed ingredients. Plain cakes and cookies, pie made with allowed fruits, plain sherbet, fruit ice, gelatin, custard, frozen fruit pops, jelly, plain hard candy, marshmallows, frozen yogurt, and ice cream (within 2 cups per day mild allowance). Coffee, tea, and carbonated beverages	Any made with whole-grain flour, bran, seeds, nuts, coconut, or dried fruit. Nuts, seeds, and popcorn	Season with spices and herbs for added flavor and variety.
IMPORTANT THINGS TO KEEP IN MIND		SAMPLE MENU FOR A LOW-RESIDUE DIET
*Avoid any food made with seeds, nuts and raw or dried fruit. Follow this diet on a temporary basis only. Once your symptoms disappear, gradually introduce foods back into your diet.		BREAKFAST Strained orange juice Puffed rice cereal with a ripe banana White bread toast with margarine and jelly Milk (1 cup) Coffee or tea
		LUNCH Tomato soup (made with water) with saltine crackers Lean hamburger with mustard and catsup Green beans Canned fruit cocktail Milk (1 cup)
		SNACK Vanilla wafer cookies Canned peaches
		DINNER Broiled skinless chicken breast White rice Well-cooked spinach white roll with margarine Low-fat frozen yogurt Coffee or tea