A client on a low-residue diet would likely have which of the following foods on the meal tray?

A client on a low-residue diet would likely have which of the following foods on the meal tray?

• A. Cooked barley
• B. Pureed broccoli
• C. Vanilla custard
• D. Lentil soup

Answer: (C)

Low-residue diets minimize stool bulk by limiting indigestible material and fiber, so foods chosen are refined, low in fiber, and easy to digest. Vanilla custard fits this pattern because it is smooth and contains little to no dietary fiber, providing calories without increasing bowel residue. The other options would add fiber or rough textures: cooked barley contributes substantial soluble and insoluble fiber; pureed broccoli, though blended, still supplies fiber and can cause gas or discomfort; lentil soup is high in fiber and legumes, which also increase stool volume.

Low-residue diets minimize stool bulk by limiting indigestible material and fiber, so foods chosen are refined, low in fiber, and easy to digest. Vanilla custard fits this pattern because it is smooth and contains little to no dietary fiber, providing calories without increasing bowel residue.

The other options would add fiber or rough textures: cooked barley contributes substantial soluble and insoluble fiber; pureed broccoli, though blended, still supplies fiber and can cause gas or discomfort; lentil soup is high in fiber and legumes, which also increase stool volume.