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Vereinfachtes Diäthandbuch von Iowa Dietetic Association
by Iowa Dietetic Association | HC | Good
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eBay-Artikelnr.:144696238198
Artikelmerkmale
- Artikelzustand
- Gut
- Hinweise des Verkäufers
- Binding
- Hardcover
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 0813818788
- Subject Area
- Cooking, Medical
- Publication Name
- Simplified Diet Manual
- Publisher
- Wiley & Sons, Incorporated, John
- Item Length
- 10.3 in
- Subject
- Nutrition, Diet Therapy, Entertaining
- Publication Year
- 2007
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 0.7 in
- Features
- Revised
- Item Weight
- 0 Oz
- Item Width
- 7.2 in
- Number of Pages
- 213 Pages
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0813818788
ISBN-13
9780813818788
eBay Product ID (ePID)
63758817
Product Key Features
Number of Pages
213 Pages
Language
English
Publication Name
Simplified Diet Manual
Subject
Nutrition, Diet Therapy, Entertaining
Publication Year
2007
Features
Revised
Type
Textbook
Subject Area
Cooking, Medical
Format
Hardcover
Dimensions
Item Height
0.7 in
Item Weight
0 Oz
Item Length
10.3 in
Item Width
7.2 in
Additional Product Features
Edition Number
10
Intended Audience
Scholarly & Professional
LCCN
2006-018853
Reviews
'Because of the widespread reach of obesity on the American population, this volume will be useful in health care libraries and academic libraries with nursing or medical programs.' ( American Reference Books Annual , Vol. 39 (2008)) ?This work is essential for those working in health care facilities dealing with children, the elderly, and those with special needs such as diabetes. It will be an essential purchase for health care libraries.' ( American Reference Books Annual , Vol. 39 (2008)) "This work is essential for those working in health care facilities dealing with children, the elderly, and those with special needs such as diabetes. It will be an essential purchase for health care facilities." (American Reference Books Annual , Vol 39) "Well organized and easy to use. The Simplified Diet Man ual contains a wealth of diet and menu planning information making it the ideal resource for general diets for all ages to dysphagia and liberalized diets for older adults." ?Carlene Russell, MS RD LD FADA, Iowa Department of Elder Affairs "The Simplified Diet Manual is kept up-to-date with its timely revisions. The therapeutic diets are scientifically based as well researched through the collaborative effort of registered dietitians. The Simplified Diet Manual challenges the practitioner working with older adults to carefully balance medical nutrition therapy with quality of life issues to achieve optimal nutrition outcomes." ?Dr. Christine Lindgren, Director of Medical Services, Iowa Veterans Home "Perhaps one of the most valuable additions to this book is the study guide questions at the end of each chapter, enabling the training of foodservice employees." Heather Gabb, Journal of Human Nutrition and Dietetics, Volume 20, Issue 5, p. 495, October 2007 "The content of the book is easily accessible to all readers, as concepts have been explained in a clear concise way." Heather Gabb, Journal of Human Nutrition and Dietetics, Volume 20, Issue 5, p. 495, October 2007 "I would recommend this book to any dietitian working in a hospital and long-term care facility and is an excellent reference book for the shelf of any dietetic department." Heather Gabb, Journal of Human Nutrition and Dietetics, Volume 20, Issue 5, p. 495, October 2007
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
613.2
Table Of Content
About the Book.Preface.1 Guidelines for Diet Planning.Dietary Guidelines for Americans.MyPyramid.Study Guide Questions.2 Routine Diets.General Diet.Guidelines for Pregnancy and Lactation.Feeding Normal Infants.Guidelines for Children.Nutritional Needs of Older Adults.Study Guide Questions.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.Study Guide Questions.4 Liquid Diets and Modifications.Clear Liquid Diet.Blenderized Liquid Diet.Post-surgical Diet.Enteral Feeding.Study Guide Questions.5 Diets for Weight Management.Weight Management Diet.Principles for Weight Management.Calorie Controlled Diets.Bariatric/Gastric Bypass Diet.Study Guide Questions.6 Diets for Diabetes.Consistent Carbohydrate Diet.Gestational Diabetes Meal Plan.Full and Clear Liquid Substitutions.Hypoglycemia.Study Guide Questions.7 Fat Restricted Diets.Low Fat Diet.Cholesterol/Saturated Fat Restricted Diet.Study Guide Questions.8 Sodium Restricted Diets.No Added Salt Diet.Low Sodium Diet.Study Guide Questions.9 Diets for Renal and Liver Disease.Protein and Electrolyte Controlled Diet.Carry-Out Meals and Snacks.Modified Renal Diet.Fluid Restrictions.Study Guide Questions.10 Fiber Modified Diets.High Fiber Diet.Low Fiber, Low Residue Diet.Study Guide Questions.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.Study Guide Questions.12 Dining Assistance/Special Needs.Feeding Guidelines for Individuals with Dementia.Nutrition for Individuals with Developmental.Disabilities.7 Appendixes.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.Resources.Index
Edition Description
Revised edition
Synopsis
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., 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 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: bull; bull; Revision of the Guidelines for Diet Planning based on Dietary Guidelines for Americans 2005 and USDArs" s MyPyramid bull; Update on Meeting Nutritional Needs of Older People, referencing the American Dietetic Associationrs" s position: Liberalization of the Diet Prescription for Older Adults bull; Inclusion of National Dysphagia Diet tables (copy; 2002, American Dietetic Association) bull; Addition of the Bariatric/Gastric Bypass Diet bull; Addition of the Modified Renal Diet bull; Addition of Food Allergies and Intolerances bull; Revision of Exchange Lists for Meal Planning (copy; 2003, American Dietetic Association) bull; 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., 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 ((c) 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 ((c) 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., ospitals 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.hile 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.hanges to the Tenth Edition of the Simplified Diet Manual are many and include:evision 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.
LC Classification Number
RM216.R63 2007
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