Simplified Diet Manual

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. 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 and online for training foodservice employees in health care facilities that are served by a registered dietitian or dietary consultant. * Inclusion of patient education handouts that coordinate with selected therapeutic diets in the manual at www.wiley.com/go/maher * Inclusion of the U.S. Department of Agriculture’s new Choose My Plate food guidance system * 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) Praise from users of the Simplified Diet Manual “The Simplified Diet Manual is a valuable resource for our long–term acute care hospital. It provides comprehensive, easy–to–understand information about diets, based on sound evidencebased research. The manual is revised by registered dietitians at least every five years keeping it consistent with regulatory requirements.” —Dr. Humphrey Wong, Medical Director, Select Specialty Hospital Quad Cities, Davenport, Iowa “Well organized and easy to use. The Simplified Diet Manual contains a wealth of diet and menu planning information making it the ideal resource. This edition has new information on culturallydiverse foods, the DASH Diet, and educational materials to name a few of the additions.” —Carlene Russell, MS, R.D., CSP, L.D., FADA, Iowa Department on Aging 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