Overview

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 Eleventh Edition of the Simplified Diet Manual retains its basic purpose: providing consistency among diet terminology, in a simplified manner, for the prescription and ...
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Simplified Diet Manual

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Overview

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 Eleventh Edition of the Simplified Diet Manual retains its basic purpose: providing consistency among diet terminology, in a simplified manner, for the prescription and interpretation of diets or nutrition plans. The concise, user-friendly format of this 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.

Revisions and additions to the Eleventh Edition of the Simplified Diet Manual include:

  • Update of the Guidelines for Diet Planning based on Dietary Guidelines for Americans 2010
  • Inclusion of updated 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.
  • Inclusion of online patient education handouts that coordinate with selected therapeutic diets in the manual
  • Revision of FOOD FOR THE DAY tables using wider variety of culturally diverse foods
  • Addition of the Mechanical Soft and Pureed Diets
  • Addition of the Small Portion Diet
  • Revision of the Fat Restricted Diets
  • Addition of the DASH Diet
  • Revision of the Diets for Kidney and Liver Disease to include potassium and phosphorus food lists and a section on Guidelines for Liver Disease
  • Addition of the Kosher Diet
  • Inclusion of Choose Your Foods, Exchange Lists for Diabetes (2008, American Dietetic Association, American Diabetes Association)
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Product Details

  • ISBN-13: 9780470961582
  • Publisher: Wiley
  • Publication date: 10/18/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 11
  • Pages: 296
  • Sales rank: 1,318,066
  • File size: 3 MB

Meet the Author

Andrea K. Maher, RD, LD is a consultant dietitian for long-term care facilities in Iowa. She is an adjunct faculty member at Mercy College of Health Sciences in Des Moines, Iowa.
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Table of Contents

Contributors. ix

About the Book. xiii

Preface. xv

1 Guidelines for Diet Planning. 3

Dietary Guidelines for Americans. 3

MyPlate. 14

References. 15

Additional Resources. 15

Study Guide Questions. 16

2 Nutrition for the Life Span. 17

General Diet. 17

Nutrition Guidelines for Pregnancy and Lactation. 18

Recommendations for Feeding Normal Infants. 22

Nutrition Guidelines for Children. 28

References. 32

Additional Resources. 32

Meeting Nutritional Needs of Older Adults. 32

References. 39

Study Guide Questions. 42

3 Consistency Altered Diets. 43

Principles of Consistency Alteration. 44

Mechanical Soft Diet. 44

Pureed Diet. 47

National Dysphagia Diets. 49

Additional Resources. 63

Study Guide Questions. 64

4 Liquid Diets and Modifi cations. 65

Clear Liquid Diet. 65

Full Liquid Diet. 67

References. 69

Enteral Nutrition. 69

Additional Resources. 70

Study Guide Questions. 70

5 Diets for Weight Management. 71

Weight Management Diet. 72

Calorie-Controlled Diets. 74

References. 74

Additional Resources. 74

Bariatric Diet. 75

Additional Resources. 77

Study Guide Questions. 77

6 Diets for Diabetes. 79

Consistent Carbohydrate Diet. 80

References. 91

Additional Resources. 91

Study Guide Questions. 92

7 Fat Restricted Diets. 93

Heart Healthy Diet. 93

Therapeutic Lifestyle Change Diet. 97

Low-Fat Diet. 100

References. 103

Study Guide Questions. 104

8 Sodium Restricted Diets. 105

DASH Diet. 105

No Added Salt Diet. 108

Low Sodium Diet. 110

References. 113

Study Guide Questions. 114

9 Diets for Renal and Liver Disease. 115

Modifi ed Renal Diet. 115

Fluid Restrictions. 123

References. 124

Nutritional Guidelines for Liver Disease. 125

References. 127

Additional Resources. 127

Study Guide Questions. 128

10 Fiber Modifi ed Diets. 129

High Fiber Diet. 129

Low Fiber Diet. 132

References. 134

Additional Resources. 134

Study Guide Questions. 135

11 Other Modifi ed Diets. 137

High Nutrient Diet. 137

References. 140

Small Portions Diet. 140

Additional Resources. 142

Vegetarian Diets. 142

References. 147

Additional Resources. 147

Food Allergies and Intolerances. 147

Additional Resources. 152

Lactose Restricted Diet. 152

Additional Resources. 155

Gluten Restricted Diet. 155

Additional Resources. 158

Phenylalanine Restricted Diet. 158

Additional Resources. 161

Guidelines for Peptic Ulcer, Gastroesophageal Refl ux Disease, and Hiatal Hernia. 161

Additional Resources. 162

Kosher Diet. 163

Additional Resources. 166

Study Guide Questions. 166

12 Dining Assistance/Special Needs. 169

Finger Food Diet. 169

Additional Resources. 171

Guidelines for Individuals with Dementia. 172

References. 173

Nutrition for Individuals with Developmental Disabilities. 174

References. 176

Study Guide Questions. 177

Appendices. 179

1. Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Vitamins. 181

2. Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Elements. 185

3. Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels (UL), Vitamins. 189

4. Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels (UL), Elements. 193

5. Body Mass Index Table (kg/m²). 197

6. Fiber Content of Selected Foods. 201

7. Calcium Content of Selected Foods. 203

8. Iron Content of Selected Foods. 205

9. Folate Content of Selected Foods. 207

10. Magnesium Content of Selected Foods. 209

11. Potassium Content of Selected Foods. 211

12. Vitamin A Content of Selected Foods. 213

13. Vitamin B12 Content of Selected Foods. 215

14. Vitamin C Content of Selected Foods. 217

15. Vitamin D Content of Selected Foods. 219

16. Vitamin E Content of Selected Foods. 221

17. Choose Your Foods: Exchange Lists for Diabetes. 223

18. Study Guide Suggested Responses. 255

Index. 263

This book has a companion website providing patient education handouts and study questions only available online at www.wiley.com/go/maher.

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