Used in many hospitals and institutional food service facilities worldwide, this well-respected guide helps dieticians and kitchen managers plan nutritious menus that are both cost-effective and capable of meeting special dietary requirements.
As in previous editions, normal and therapeutic diets are covered by this manual's straightforward nutrition guidelines. This new edition, the ninth, includes a new chapter on weight management and a new diet for diabetics.
Recent findings from nutrition researchers are incorporated into revised recommendations on dietary intakes and cholesterol.
Diet plans and menus in this text include Vegetarian, Finger Food, Bland, High Fiberand Limited Concentrated Sweets diets are included. Diets for Children, Weight Management and Calorie Control are also detailed.
