Hospitals and long-term care facilities in every state and many foreign countries use the <i>Simplified Diet Manual</i> to assist them in planning nutritious, appealing, and cost-effective meals that are modified to meet the dietary requirements of individuals with special health needs.<br><p>While reflecting the dynamic nature of the field of nutrition, the Tenth Edition of the <i>Simplified Diet Manual</i> retains its basic purpose: providing easy-to-understand, fundamental nutrition guidelines for normal and therapeutic diets. The concise, user-friendly format of this useful resource helps dietitians and foodservice managers succeed in their vital role in maintaining nutritional health and well-being of clients in long-term care facilities, hospitals, and outpatient service centers. <br><p><br><p>Changes to the Tenth Edition of the <i>Simplified Diet Manual</i> are many and include:<br><ul><br><li>Revision of the Guidelines for Diet Planning based on Dietary Guidelines for Americans 2005 and USDA's MyPyramid <br><li>Update on Meeting Nutritional Needs of Older People, referencing the American Dietetic Association's position: Liberalization of the Diet Prescription for Older Adults <br><li>Inclusion of National Dysphagia Diet tables (© 2002, American Dietetic Association) <br><li>Addition of the Bariatric/Gastric Bypass Diet <br><li>Addition of the Modified Renal Diet <br><li>Addition of Food Allergies and Intolerances <br><li>Revision of Exchange Lists for Meal Planning (© 2003, American Dietetic Association) <br><li>Inclusion of study guide questions at the end of each chapter for training foodservice employees in health care facilities that are served by a registered dietitian or dietary consultant.</li></ul>