Clipboard that says diet plan surrounded by healthy smoothies and vegetables

Diet Plan for Gastroparesis

CDHF

Written by: CDHF

Updated: November 24th, 2022

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 productsSkim milk
Fat-free non-dairy milk substitutes
Fat-free yogurt without fruit/seeds (plain, lemon,
vanilla, etc.)
All others
VegetablesVegetable juice: V-8, tomatoAll raw and cooked vegetables
Breads, Cereals & GrainsCooked, refined cereals: Cream of rice, cream of wheat, grits, farina
Plain saltine, oyster, graham and animal crackers
All others
Meat & Meat SubstitutesNoneAll
Fats & OilsNoneAll
Sweets & DessertsGelatin (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 & JuicesJuices 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 Ensure½ cup fruit ice
© 4/2014 Minnesota Gastroenterology, PA (612) 871-1145

Phase 2 – Diet plan for people with gastroparesis

Food GroupRecommendedAvoid
Milk & Dairy productsSkim 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
VegetablesVegetable 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 & JuicesJuices 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 & GrainsWhite 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 SubstitutesEggs
Creamy peanut butter – limit to 2 tbsp/day
Tofu
Beef, poultry, pork, lamb, fish
Dried beans, peas & lentils
Nuts, seeds & crunchy peanut butter
Fats & OilsAny tolerated – limit to 2 tbsp/dayNone
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
BeveragesAllNone
SoupsFat-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
VegetablesRaw vegetables without skins/seeds/hullsRaw and cooked vegetables with skins/seeds/hulls
Fruits & JuicesJuices
Fresh and canned fruits without skins
Fresh fruit with skins
Dried fruit
Meat & Meat SubstitutesLean, tender cuts of beef, pork, poultry, and lamb
Fish, canned tuna
Fatty cuts of beef, poultry, pork, lamb
Fats & OilsAny tolerated – limit to 2 tbsp/dayNone
SoupsFat-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
 3oz 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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