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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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