Cover image for Simplified diet manual
Simplified diet manual
Fitzgibbons, Judy.
Ninth edition.
Publication Information:
Ames, Iowa : Iowa State Press, [2002]

Physical Description:
x, 167 pages : illustrations ; 26 cm
Added Author:
Added Corporate Author:
Format :


Call Number
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RM216 .R63 2002 Adult Non-Fiction Central Closed Stacks

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While reflecting the dynamic nature of the field of nutrition, the 9th edition of the Simplified Diet Manual retains its basic purpose: providing easy-to-understand, basic nutrition guidelines for normal and therapeutic diets. The uncomplicated format makes it a useful resource for foodservice workers in long-term care, small hospitals, and physician's offices for guidance when a Registered Dietitian is not available.

Thanks to regular review and revision by the Iowa Dietetic Association, this classic and best-selling text incorporates changes in the science of nutrition and societal trends, making it the reference of choice when prescribing and interpreting diets or nutrition plans.

Author Notes

Judy Fitzgibbons, M.S., R.D., L.D., is program manager for the Nutrition Center at St. Luke's Hospital, Cedar Rapids, Iowa

Table of Contents

About the Bookp. vii
Prefacep. ix
1 Guidelines for Diet Planningp. 3
Dietary Guidelines for Americansp. 4
Food Guide Pyramidp. 4
Tips for Menu Planningp. 12
2 Routine Dietsp. 15
General Dietp. 15
Meeting Nutritional Needs of Older Peoplep. 17
Diet for Pregnancy and Lactationp. 19
Recommendations for Feeding Normal Infantsp. 21
Diet for Childrenp. 24
Vegetarian Dietp. 28
Bland Dietp. 34
High Nutrient Dietp. 36
High Fiber Dietp. 38
General with Finger Food Modification Dietp. 40
Consistency Altered Dietsp. 43
Level 3 Dysphagia Advanced Dietp. 48
Level 2 Dysphagia Mechanically Altered Dietp. 50
Level 1 Dysphagia Pureed Dietp. 52
3 Liquid Diets and Modificationsp. 55
Clear Liquid Dietp. 55
Blenderized Liquid Dietp. 57
Postsurgical Dietp. 59
Enteral Feedingp. 59
4 Diets for Weight Managementp. 61
General Principles for Weight Managementp. 61
Limited Concentrated Sweets Dietp. 62
Calorie Controlled Dietsp. 65
5 Diets for Diabetesp. 67
Consistent Carbohydrate Dietp. 67
Liquid and Clear Liquid Substitutions for a Diet for Diabetesp. 73
6 Modified Dietsp. 75
Low Fiber, Low Residue Dietp. 75
Low Fat Diet (40-50 g fat)p. 78
Cholesterol/Saturated Fat Restricted Dietp. 81
No Added Salt Diet (Low Salt Diet)p. 85
Low Sodium Dietp. 87
Protein and Electrolyte Controlled Dietp. 91
Lactose Restricted Dietp. 107
Gluten Restricted Dietp. 109
Appendixesp. 113
1 Summary Description of Dietsp. 113
2 Dietary Reference Intakes: Recommended Intakes for Individuals, Vitaminsp. 118
3 Dietary Reference Intakes: Tolerable Upper Intake Levels, Vitaminsp. 119
4 Dietary Reference Intakes: Recommended Intakes for Individuals, Elementsp. 120
5 Dietary Reference Intakes: Tolerable Upper Intake Levels, Elementsp. 121
6 Desirable Weightsp. 122
7 Determining Body Frame Sizep. 124
8 Average Weight of Americans Aged 65-94p. 125
9 Determination of Body Mass Index (BMI)p. 126
10 Desirable Body Mass Index Range in Relation to Agep. 127
11 Potassium per Household Measurep. 127
12 Vitamin A Content of Selected Foodsp. 129
13 Zinc Content of Selected Foodsp. 130
14 Safeguards for Foodp. 130
15 Food Exchange Listsp. 132
16 Meal Patterns for Calorie Controlled Dietsp. 150
17 Suggested Menus for Calorie Controlled Dietsp. 153
Resourcesp. 161
Indexp. 163