by Judy Fitzgibbons (Editor).
Iowa State University Press, 2002
Used in many hospitals
food service facilities worldwide, this well-respected guide helps
and kitchen managers plan nutritious menus that are both cost-effective
and capable of meeting special dietary requirements.
in previous editions, normal and therapeutic
diets are covered by this manual's straightforward nutrition
This new edition, the ninth, includes a new chapter on weight
and a new diet for diabetics.
Recent findings from nutrition researchers
are incorporated into revised recommendations on dietary intakes and
Diet plans and menus in
this text include Vegetarian, Finger Food, Bland, High Fiberand
Limited Concentrated Sweets diets are included. Diets for Children,
Management and Calorie Control are also detailed.
Back to the Book
4. b. Protein.
for amino acids (the building blocks of protein) can be met through a
of combinations. Meeting protein requirements is rarely a problem when
eggs and dairy products are included in diet patterns. If animal
are excluded, amino acid requirements can be satisfied when a variety
plant proteins are eaten throughout the day. It is no longer believed
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
cup cooked dry
ounces tofu or tempeh
or 2 egg whites