Simplified
Diet Manual
by Judy Fitzgibbons (Editor).
Iowa State University Press, 2002
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.
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Vegetarian Diet
Diet Principles
4. b. Protein.
The need
for amino acids (the building blocks of protein) can be met through a
vareity
of combinations. Meeting protein requirements is rarely a problem when
eggs and dairy products are included in diet patterns. If animal
products
are excluded, amino acid requirements can be satisfied when a variety
of
plant proteins are eaten throughout the day. It is no longer believed
that
complementary proteins must be eaten at the same meal.
The following substitute
for 1 ounce of meat in a vegetarian meal plan:
8 ounces soy milk
1/2 cup cooked dry beans
2 tablespoons peanut butter
2 tablespoons nuts or seeds
4 ounces tofu or tempeh
1 egg or 2 egg whites
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