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Diet and Menu Guide for Extended Care Facilities

出版	American Hospital Association, 1967
URL	http://books.google.com.hk/books?id=iddFAAAAYAAJ&hl=&source=gbs_api

註釋Abstract: Good food service in an extended care facility requires a competent dietary staff and an administrator who fully understands the importance of good food service. The guide is designed to assist administrators, directors of food service and nursing and the medical staff in better planning and service of normal and modified diets. Successful menu planning must take into account: (1) nutritional requirements of patients; (2) the type of menu best suited to the institution.; (3) the food budget; (4) personnel and equipment limitations and (5) the meal hours. Sample menus are outlined for patients on normal diets. Adaptations of normal menus for common modified are therapeutic diets include calorie and fat-restricted diet, mechanical soft diet, soft and low fiber diet, sodium restricted diet and diabetic diet for four calorie levels.