Gastroparesis

Diet Plan

Managing Gastroparesis

According to Minnesota Gastroenterology Clinic, the diet plan below consists of three phases and is designed for people with gastroparesis to help improve the way food passes through the stomach. Talk to your healthcare provider before making any dietary changes.

Phase 1 – Phase 1 is a strict liquid only diet. It consists of nutrient rich fluids that assist in providing caloric intake while putting very little strain on the digestive system.

Phase 2 – Phase 2 builds on Phase 1 by allowing the patient a small amount of fat and fibe. Foods high in fat prevent the stomach from emptying, so fat intake should be limited to 40 grams per day.

Phase 3 – Phase 3 is meant to be a long-term diet for gastroparesis. This phase includes all the foods allowed in Phase 2 and incorporates additional fat and fibrous foods into the diet. Fibrous foods should be cooked well so they are tender and easy to digest and fat intake should be limited to 50 grams per day.

Duration: Each patient is different, and the phasing of the diet should be prescribed and monitored by your physician. Due to the low nutrition content of Phase 1, if a patient needs to remain on this phase for more that 3 days, they may need to also be put on an IV. If your symptoms are still active, check in with your healthcare provider for direction. Phases 2 & 3 can be prescribed for 4-6 weeks at a time as long as the patient is checking in with a Dietitian or healthcare provider every 2-4 weeks.

Below is a list of recommended foods and foods to avoid, developed by the Minnesota Gastroenterology Clinic for people with gastroparesis. Always consult your health care professional before making any changes to your diet if you have gastroparesis.

Phase 1 – Diet plan for people with gastroparesis

Food GroupRecommendedAvoid
Milk & Dairy
products
• Skim milk
• Fat-free non-dairy milk substitutes
• Fat-free yogurt without fruit/seeds (plain, lemon,
vanilla, etc.)
• All others
Vegetables• Vegetable juice: V-8, tomato• All raw and cooked vegetables
Breads,
Cereals &
Grains
• Cooked, refined cereals: Cream of rice, cream of
  wheat, grits, farina
• Plain saltine, oyster, graham and animal crackers
• All others
Meat & Meat
Substitutes
• None• All
Fats & Oils• None• All
Sweets &
Desserts
• Gelatin (Jell-O)
• Popsicles, fruit ice
• Sugar, honey, sugar substitutes
• Fat-free custard and pudding
• Milkshakes made with skim milk or fat-free nondairy substitutes
• Fat free ice cream and sherbet
• All others
Fruits & Juices• Juices without pulp: apple, cranberry,
grape
• Citrus juices, juice with pulp, prune
  juice
• All fresh, frozen, canned and dried
  fruits

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Phase 1 – Sample menu for people with gastroparesis

BreakfastLunchDinner
4 oz juice
1 cup cooked cereal
4 oz skim milk
8 oz coffee or tea
4 oz juice
1 cup fat-free broth 4
plain saltine crackers
½ fat-free pudding
4 oz juice
1 cup strained cream soup made with skim
milk 4 plain saltine crackers
½ cup gelatin
Morning SnackAfternoon SnackEvening Snack
6 oz fat-free yogurt8 oz nutritional supplement such as
Boost or Ensure
½ cup fruit ice

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Phase 2 – Diet plan for people with gastroparesis

Food GroupRecommendedAvoid
Milk & Dairy
products
• Skim and 1% milk
• Fat-free and low-fat non-dairy milk substitutes
• Fat-free and low-fat yogurt without fruit/seeds
• Low-fat cheeses & cottage cheese
• Whole and 2% milk and milk products
• Full fat non-dairy substitutes
Vegetables• Vegetable juice: V-8, tomato
• Well-cooked vegetables without
  skins/seeds/hulls (potatoes without skin, carrots,
  beets, green beans, squash, asparagus, etc.)
• Raw vegetables
• Cooked vegetables with
  skins/seeds/hulls (corn, peas, broccoli,
  cauliflower, etc.)
Fruits & Juices• Juices without pulp: apple, cranberry, grape
• Canned fruits without skin
• Fresh ripe banana and seedless melon
• Juice with pulp and prune juice
• Canned fruits with skins
• All other fresh and dried fruits
Breads,
Cereals &
Grains
• White bread, English muffins, bagels, biscuits,
  and other refined bread products
• Pancakes, waffles, refined dry cereals (Rice
  Krispies, Corn Flakes, Special K, etc.)
• Cooked, refined cereals: Cream of rice, cream of
  wheat, grits, farina
• White rice, white pasta & egg noodles
• Saltine, oyster, graham and animal crackers
• Pretzels
• Whole grain breads and bread
  products made with bran, rye with
  seeds, or whole wheat
• Oatmeal, bran cereals, granola,
  shredded wheat
• Brown rice, wild rice, oats, barley, and
  quinoa, whole wheat pasta
• Popcorn
• Breads or rolls with nuts, seeds, or
  fruit
Meat & Meat
Substitutes
• Eggs
• Creamy peanut butter – limit to 2 tbsp/day
• Tofu
• Beef, poultry, pork, lamb, fish
• Dried beans, peas & lentils
• Nuts, seeds & crunchy peanut butter
Fats & Oils• Any tolerated – limit to 2 tbsp/day• None
Sweets &
Desserts
• Gelatin (Jell-O), Popsicles, fruit ice
• Sugar, honey, sugar substitutes, jelly and
  seedless jams, hard candy
• Fat-free and low-fat custard, pudding, ice cream,
  sherbet, and frozen yogurt
• Milkshakes made with skim milk or low-fat milk
  products/non-dairy substitutes
• Full-fat desserts (cakes, cookies, pies,
  ice cream)
• Desserts, jams and candies
  containing nuts, seeds, coconut, dried
  fruits, or fruits with skins
Beverages• All• None
Soups• Fat-free or low-fat broth & bouillon
• Broth soups with rice/noodles and allowed
  vegetables
• Cream soups made with skim or 1% milk
• Broths containing fat
• Soups made with cream, whole or 2%
  milk

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Phase 2 – Sample menu for people with gastroparesis

BreakfastLunchDinner
1 cup dry cereal
4 oz skim milk
1 small ripe banana 8 oz
coffee or tea
1 cup tomato soup made with skim
milk 4 plain saltine crackers
½ cup gelatin
4 oz juice
1 cup Campbell’s chicken noodle soup
4 plain saltine crackers
½ cup canned fruit (in juice)
4 oz skim milk
Morning SnackAfternoon SnackEvening Snack
1 slice white toast
2 tbsp smooth peanut butter
1 string cheese
1 oz pretzels
½ cup fat-free sherbet

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Phase 3 – Diet plan for people with gastroparesis

The following foods may be added to the foods allowed in Phase 2:

Food GroupRecommendedAvoid
Vegetables• Raw vegetables without skins/seeds/hulls• Raw and cooked vegetables with
  skins/seeds/hulls
Fruits & Juices• Juices
• Fresh and canned fruits without skins
• Fresh fruit with skins
• Dried fruit
Meat & Meat
Substitutes
• Lean, tender cuts of beef, pork, poultry, and
  lamb
• Fish, canned tuna
• Fatty cuts of beef, poultry, pork, lamb
Fats & Oils• Any tolerated – limit to 2 tbsp/day• None
Soups• Fat-free or low-fat broth & bouillon
• Soups with allowed foods
• Broths containing fat
• Soups made with cream or whole milk

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Phase 3 – Sample menu for people with gastroparesis

BreakfastLunchDinner
1 slice white toast with 1 tbsp seedless
jelly 2 eggs scrambled
4 oz juice
6 oz fat-free Greek yogurt
8 oz coffee or tea
3 oz canned tuna (packed in
water) 2 tbsp light mayonnaise
2 slices white bread
½ cup canned fruit (in juice)
4 oz skim milk
3 oz baked chicken breast
1 medium skinless baked potato
1 tbsp fat-free sour cream
½ cup cooked carrots
1 white dinner roll with1 tbsp
margarine 4 oz juice
Morning SnackAfternoon SnackEvening Snack
2 large graham cracker
squares 4 oz skim milk
1 string cheese
1 small ripe banana
½ cup low-fat vanilla frozen yogurt

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Diet Plan

Managing Gastroparesis

According to Minnesota Gastroenterology Clinic, the diet plan below consists of three phases and is designed for people with gastroparesis to help improve the way food passes through the stomach. Talk to your healthcare provider before making any dietary changes.

Phase 1 – Phase 1 is a strict liquid only diet. It consists of nutrient rich fluids that assist in providing caloric intake while putting very little strain on the digestive system.

Phase 2 – Phase 2 builds on Phase 1 by allowing the patient a small amount of fat and fibe. Foods high in fat prevent the stomach from emptying, so fat intake should be limited to 40 grams per day.

Phase 3 – Phase 3 is meant to be a long-term diet for gastroparesis. This phase includes all the foods allowed in Phase 2 and incorporates additional fat and fibrous foods into the diet. Fibrous foods should be cooked well so they are tender and easy to digest and fat intake should be limited to 50 grams per day.

Duration: Each patient is different, and the phasing of the diet should be prescribed and monitored by your physician. Due to the low nutrition content of Phase 1, if a patient needs to remain on this phase for more that 3 days, they may need to also be put on an IV. If your symptoms are still active, check in with your healthcare provider for direction. Phases 2 & 3 can be prescribed for 4-6 weeks at a time as long as the patient is checking in with a Dietitian or healthcare provider every 2-4 weeks.

Below is a list of recommended foods and foods to avoid, developed by the Minnesota Gastroenterology Clinic for people with gastroparesis. Always consult your health care professional before making any changes to your diet if you have gastroparesis.

Phase 1 - Diet plan for people with gastroparesis

Food GroupRecommendedAvoid
Milk & Dairy
products
• Skim milk
• Fat-free non-dairy milk substitutes
• Fat-free yogurt without fruit/seeds (plain, lemon,
vanilla, etc.)
• All others
Vegetables• Vegetable juice: V-8, tomato• All raw and cooked vegetables
Breads,
Cereals &
Grains
• Cooked, refined cereals: Cream of rice, cream of
  wheat, grits, farina
• Plain saltine, oyster, graham and animal crackers
• All others
Meat & Meat
Substitutes
• None• All
Fats & Oils• None• All
Sweets &
Desserts
• Gelatin (Jell-O)
• Popsicles, fruit ice
• Sugar, honey, sugar substitutes
• Fat-free custard and pudding
• Milkshakes made with skim milk or fat-free nondairy substitutes
• Fat free ice cream and sherbet
• All others
Fruits & Juices• Juices without pulp: apple, cranberry,
grape
• Citrus juices, juice with pulp, prune
  juice
• All fresh, frozen, canned and dried
  fruits

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Phase 1 - Sample menu for people with gastroparesis

BreakfastLunchDinner
4 oz juice
1 cup cooked cereal
4 oz skim milk
8 oz coffee or tea
4 oz juice
1 cup fat-free broth 4
plain saltine crackers
½ fat-free pudding
4 oz juice
1 cup strained cream soup made with skim
milk 4 plain saltine crackers
½ cup gelatin
Morning SnackAfternoon SnackEvening Snack
6 oz fat-free yogurt8 oz nutritional supplement such as
Boost or Ensure
½ cup fruit ice

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Phase 2 - Diet plan for people with gastroparesis

Food GroupRecommendedAvoid
Milk & Dairy
products
• Skim and 1% milk
• Fat-free and low-fat non-dairy milk substitutes
• Fat-free and low-fat yogurt without fruit/seeds
• Low-fat cheeses & cottage cheese
• Whole and 2% milk and milk products
• Full fat non-dairy substitutes
Vegetables• Vegetable juice: V-8, tomato
• Well-cooked vegetables without
  skins/seeds/hulls (potatoes without skin, carrots,
  beets, green beans, squash, asparagus, etc.)
• Raw vegetables
• Cooked vegetables with
  skins/seeds/hulls (corn, peas, broccoli,
  cauliflower, etc.)
Fruits & Juices• Juices without pulp: apple, cranberry, grape
• Canned fruits without skin
• Fresh ripe banana and seedless melon
• Juice with pulp and prune juice
• Canned fruits with skins
• All other fresh and dried fruits
Breads,
Cereals &
Grains
• White bread, English muffins, bagels, biscuits,
  and other refined bread products
• Pancakes, waffles, refined dry cereals (Rice
  Krispies, Corn Flakes, Special K, etc.)
• Cooked, refined cereals: Cream of rice, cream of
  wheat, grits, farina
• White rice, white pasta & egg noodles
• Saltine, oyster, graham and animal crackers
• Pretzels
• Whole grain breads and bread
  products made with bran, rye with
  seeds, or whole wheat
• Oatmeal, bran cereals, granola,
  shredded wheat
• Brown rice, wild rice, oats, barley, and
  quinoa, whole wheat pasta
• Popcorn
• Breads or rolls with nuts, seeds, or
  fruit
Meat & Meat
Substitutes
• Eggs
• Creamy peanut butter - limit to 2 tbsp/day
• Tofu
• Beef, poultry, pork, lamb, fish
• Dried beans, peas & lentils
• Nuts, seeds & crunchy peanut butter
Fats & Oils• Any tolerated - limit to 2 tbsp/day• None
Sweets &
Desserts
• Gelatin (Jell-O), Popsicles, fruit ice
• Sugar, honey, sugar substitutes, jelly and
  seedless jams, hard candy
• Fat-free and low-fat custard, pudding, ice cream,
  sherbet, and frozen yogurt
• Milkshakes made with skim milk or low-fat milk
  products/non-dairy substitutes
• Full-fat desserts (cakes, cookies, pies,
  ice cream)
• Desserts, jams and candies
  containing nuts, seeds, coconut, dried
  fruits, or fruits with skins
Beverages• All• None
Soups• Fat-free or low-fat broth & bouillon
• Broth soups with rice/noodles and allowed
  vegetables
• Cream soups made with skim or 1% milk
• Broths containing fat
• Soups made with cream, whole or 2%
  milk

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Phase 2 - Sample menu for people with gastroparesis

BreakfastLunchDinner
1 cup dry cereal
4 oz skim milk
1 small ripe banana 8 oz
coffee or tea
1 cup tomato soup made with skim
milk 4 plain saltine crackers
½ cup gelatin
4 oz juice
1 cup Campbell’s chicken noodle soup
4 plain saltine crackers
½ cup canned fruit (in juice)
4 oz skim milk
Morning SnackAfternoon SnackEvening Snack
1 slice white toast
2 tbsp smooth peanut butter
1 string cheese
1 oz pretzels
½ cup fat-free sherbet

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Phase 3 - Diet plan for people with gastroparesis

The following foods may be added to the foods allowed in Phase 2:

Food GroupRecommendedAvoid
Vegetables• Raw vegetables without skins/seeds/hulls• Raw and cooked vegetables with
  skins/seeds/hulls
Fruits & Juices• Juices
• Fresh and canned fruits without skins
• Fresh fruit with skins
• Dried fruit
Meat & Meat
Substitutes
• Lean, tender cuts of beef, pork, poultry, and
  lamb
• Fish, canned tuna
• Fatty cuts of beef, poultry, pork, lamb
Fats & Oils• Any tolerated – limit to 2 tbsp/day• None
Soups• Fat-free or low-fat broth & bouillon
• Soups with allowed foods
• Broths containing fat
• Soups made with cream or whole milk

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Phase 3 - Sample menu for people with gastroparesis

BreakfastLunchDinner
1 slice white toast with 1 tbsp seedless
jelly 2 eggs scrambled
4 oz juice
6 oz fat-free Greek yogurt
8 oz coffee or tea
3 oz canned tuna (packed in
water) 2 tbsp light mayonnaise
2 slices white bread
½ cup canned fruit (in juice)
4 oz skim milk
3 oz baked chicken breast
1 medium skinless baked potato
1 tbsp fat-free sour cream
½ cup cooked carrots
1 white dinner roll with1 tbsp
margarine 4 oz juice
Morning SnackAfternoon SnackEvening Snack
2 large graham cracker
squares 4 oz skim milk
1 string cheese
1 small ripe banana
½ cup low-fat vanilla frozen yogurt

© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

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