Title Details

SANDRA J. FRANK, EdD, LD, RD, is President of Nutrition by Design, which specializes in customized and computerized menu, recipe, and nutrition services. Her experience in dietetics includes operational positions in a wide variety of institutional and health care facilities. In addition, she serves as a recipe analyst and nutritional consultant to the food sections of major newspapers and to Bon Appetit magazine.

ROBERT E. BAKER, CFE, is Executive Director of the International Food Service Executives Association (IFSEA). A graduate of the Cornell School of Hotel and Restaurant Management, he has held numerous positions in the foodservice and hospitality industries, both in the United States and abroad.

Partial table of contents:

BASIC GUIDELINES FOR HEALTHIER EATING.

The USDA Pyramid and Food Labeling.

Eating at Home and Dining Out.

DIET PLANNING.

Regular Diet.

Liberal Bland Diet.

Sodium-Restricted Diets.

Fat-and-Cholesterol Modified Diets.

Diabetic and Calculated Calorie-Controlled Diets.

Vegetarian Diets.

DIET-MODIFIED RECIPES.

Beverages.

Breakfast Entrees.

Soups.

Pork.

Poultry.

Fish.

Cheese and Egg Entrees.

MENU PLANNING.

Menus for Individuals with Special Needs.

Menus for Health Care Facilities.

Senior Citizen Nutrition Program.

Special Holidays and Themes.

Appendices.

Glossary.

Bibliography.

About the Authors.

Index.