Publications

Overview Food Service Policies and Procedures Manual for Residential and Intermediate Care Facilities – 2006 Edition Diet Manual for Rehabilitation, Residential, and Long Term Care Facilities – 2006 Edition Food Service Policies and Procedures Manual for Health Care Facilities – 2005 Edition Recipe Manual for Intermediate Care Facilities Intermediate Care Facilities Menus Service

Diet Manual for Rehabilitation, Residential, and Long Term Care Facilities – 2006 Edition

By Dietary Directions, Inc. Written by: Patricia Rusch, MPH, RD, FADA and Mary Vester-Toews, RD; Updated and reviewed by: Lesli Davis-Doshier, RD, Jeanne Diebert, RD, Rhonda Gostanian, RD, and Jennifer Pedersen, RD; Edited by: Lesli Davis-Doshier, RD

Features:

• Simplified Recommended Diets for Long Term Care and Intermediate Care Facilities
• Nutrition Considerations for Gastric Bypass Surgery
• Simplified Approach to Renal Diets
• Interpretation of Renal Lab Values
• Symptoms of Renal Problems for Diet Intervention
• Dietary Procedures for Pressure Wounds
• Procedures for Fortified Foods/Enhanced Diet Chart
• Controlled Carbohydrate and Consistent-Carbohydrate Diets with Food Patterns
• Extensive references for calculations of Energy, Protein, and Fluid Requirements
• Comprehensive Enteral Product Charts with Medicare Reimbursement Categories
• Manuals can be customized for corporate facilities

Cost: $60, non-DDI customers ($55, DDI Customers - will be credited on invoice)

Discounts available on volume orders >10 – contact us