Hospitals and long-term care facilities in every state and many foreign countries use the Simplified Diet Manual to assist them in planning nutritious, appealing, and cost-effective meals that are modified to meet the dietary requirements of individuals with special health needs.

While reflecting the dynamic nature of the field of nutrition, the Tenth Edition of the Simplified Diet Manual retains its basic purpose: providing easy-to-understand, fundamental nutrition guidelines for normal and therapeutic diets.

The concise, user-friendly format of this useful resource helps dietitians and foodservice managers succeed in their vital role in maintaining nutritional health and well-being of clients in long-term care facilities, hospitals, and outpatient service centers. Changes to the Tenth Edition of the Simplified Diet Manual are many and include:

• Revision of the Guidelines for Diet Planning based on Dietary Guidelines for Americans 2005 and USDA's MyPyramid
• Update on Meeting Nutritional Needs of Older People, referencing the American Dietetic Association's position: Liberalization of the Diet Prescription for Older Adults
• Inclusion of National Dysphagia Diet tables (© 2002, American Dietetic Association)
• Addition of the Bariatric/Gastric Bypass Diet
• Addition of the Modified Renal Diet
• Addition of Food Allergies and Intolerances
• Revision of Exchange Lists for Meal Planning (© 2003, American Dietetic Association)
• Inclusion of study guide questions at the end of each chapter for training foodservice employees in health care facilities that are served by a registered dietitian or dietary consultant

Contents

1 Guidelines for Diet Planning

• Dietary Guidelines for Americans
• MyPyramid

2 Routine Diets

• General Diet
• Guidelines for Pregnancy and Lactation
• Feeding Normal Infants
• Guidelines for Children
• Nutritional Needs of Older Adults

3 Consistency Altered Diets

• National Dysphagia Diets
• Level 1: Dysphagia Pureed Diet
• Level 2: Dysphagia Mechanically Altered
• Level 3: Dysphagia Advanced Diet
• Liquid Consistency Levels
• Food and Beverage Preparation Tips

4 Liquid Diets and Modifications

• Clear Liquid Diet
• Blenderized Liquid Diet
• Post-surgical Diet
• Enteral Feeding

5 Diets for Weight Managemen

• Weight Management Diet
• Principles for Weight Management
• Calorie Controlled Diets
• Bariatric/Gastric Bypass Diet

6 Diets for Diabetes

• Consistent Carbohydrate Diet
• Gestational Diabetes Meal Plan
• Full and Clear Liquid Substitutions
• Hypoglycemia

7 Fat Restricted Diets

• Low Fat Diet Cholesterol/Saturated Fat Restricted Diet

8 Sodium Restricted Diets

• No Added Salt Diet
• Low Sodium Diet

9 Diets for Renal and Liver Disease

• Protein and Electrolyte Controlled Diet
• Carry-Out Meals and Snacks
• Modified Renal Diet
• Fluid Restrictions

10 Fiber Modified Diets

• High Fiber Diet
• Low Fiber, Low Residue Diet

11 Other Modified Diets

• High Nutrient Diet
• Finger Food Modification Diet
• Vegetarian Diets
• Food Allergies and Intolerances
• Lactose Restricted Diet
• Gluten Restricted Diet
• Phenylalanine Restricted Diet
• Peptic Ulcer, GERD, Hiatal Hernia Guidelines

12 Dining Assistance/Special Needs

• Feeding Guidelines for Individuals with Dementia
• Nutrition for Individuals with Developmental Disabilities

Appendices

1. Dietary Reference Intakes: Recommended Intakes for Individuals, Vitamins,
2. Dietary Reference Intakes: Tolerable Upper Intake Levels, Vitamins,
3. Dietary Reference Intakes: Recommended Intakes for Individuals, Elements,
4. Dietary Reference Intakes: Tolerable Upper Intake Levels, Elements,
5. Determination of Body Mass Index (BMI)
6. Classifications for BMI
7. Vitamin A Content of Selected Foods
8. Calcium Content of Selected Foods
9. Zinc Content of Selected Foods
10. Iron Content of Selected Foods
11. Exchange Lists for Meal Planning
12. Study Guide Suggested Responses

Index

click here to see books • videos • cd-roms of related interest