This handbook deals principally with current nutritional intervention in various diseases. It tries to unify diet composition by providing definitions and goals of different diets; the effects, physiology, indications for use, possible adverse reactions, and contraindications of the diets; nutritional assessments of the patients; and quality assurance priorities. It also offers sample menus for each diet and techniques for implementation. The book covers normal diets and modified diets, including modifications in consistency and texture, protein content, carbohydrate content, fat content, kilocalorie content, and mineral content, and various special and test diets. This thoroughly documented, practical book-which represents a complete rewriting and updating of the information in the earlier edition-will serve as an invaluable reference for dietitians, dietetic technicians, nutritionists, physicians, physician's assistants, nurse practitioners, and nurses, as well as a comprehensive text for nutrition students.