Keeping a food diary for ulcerative colitis patients is a good way to not only help pinpoint the foods that are causing problems for the patient themselves, but also to show whether the patient’s diet is providing the right amount of nutrients, in addition to noting whether they are allergic or intolerant to foods. Which foods are appropriate and which are not will vary from patient to patient. Dietary factors are risk factors for the development of ulcerative colitis. Excessive intake of red meat, high fat and high protein is associated with the onset and recurrence of the disease, on the other hand, supplementation with probiotics, fish oil and dietary fiber is effective in ulcerative colitis. The widespread use of preservatives in stored and stored foods and beverages, such as hamburgers, concentrated drinks, sausages, beer and wine, increases the risk of the disease. Regular intake of sugary foods such as cola drinks and chocolate is harmful to ulcers, while regular consumption of citrus fruits is beneficial. Foods rich in glutamine and hemicellulose can enhance the protective effect on the colon by consuming foods such as bran, oats, soybeans and high-fiber cereals. Fiber intake from vegetables and fruits was negatively correlated with UC. Nuts, flaxseed and fish oil containing polyunsaturated fatty acids are effective in improving ulcerative colon disease. Oral nutritional supplements containing fish oil, soluble fiber and antioxidants are safe and effective. Patients with ulcerative colitis should especially avoid excessive consumption of cold and spicy foods. Care should be taken to avoid overeating and disruption of eating patterns.