The Diet Manual: A Nutritional Handbook and Training Guide for Long Term Care

The Diet Manual This manual was developed by Jacqueline Larson M.S., R.D.N. and Associates. The collaborative efforts of this group have resulted in a simple manual designed for use by physicians and health care professionals in providing nutrition care to individuals in Long Term Care. The Diet Manual is ideal for Skilled Nursing Communities, Assisted Living Communities, Board and Care Homes and Group Homes. The purpose of this diet manual is to establish a common language and practice for physicians and other healthcare professionals to use when providing nutritional care to individuals under the all aspects of long term care. Standard use of diet terminology can assist in providing a smooth transition for individuals transferred between facilities, and placed in Skilled nursing Communities, Assisted Living Communities, Board and Care Homes, Group Homes or other long term care facilities. Standard Diet Order Terminology Include: Texture modified diets and Therapeutic modified diets. The NEW texture modified diets include the International Dysphagia Diet Standardization (IDDS) and Previous Textured modified diets: Chopped Ground Puree as facilities work to transition diets. Also included are Clear Liquid Diet, Full Liquid Diet, Thickened Liquids, High Calorie High Protein, Therapeutic Heart Healthy, Cholesterol Controlled Diet, Medium Chain Triglycerides, Fat Controlled Diet, Low FODMAP, Consistent Carbohydrate Diet No Added Salt (3-4 g. Sodium), Low Sodium Diet (2 g. Sodium), Renal Diet, Anti-Reflux Diet, COPD Diet, High Fiber Diet, Low Purine, Halal, Kosher, Vegetarian, Adverse Reactions to Foods (Egg, Gluten, Milk Free, Lactose Controlled, Nuts/Peanuts, Fish/Seafood) This manual has been simplified to include only diets most routinely ordered. Each diet lists: (when appropriate) Overview, Indications ,Diet Considerations, Nutritional Adequacy, Diet Guidelines, Sample Meal Plan or Meal Pattern. Read more