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We have prepared the 2006 Edition of the Indiana Diet Manual for use in a variety
of institutional food service settings. We designed it for use in multiple ways and for use by different kinds of care providers. Our goal was to provide basic concepts in dietetics and nutrition with reliable
sources for further information. Food services staff
may use it as a guide for meal planning for people of differing ages, conditions, and needs. Physicians may use it to aid in prescribing modified diets. Health
care staff may use it to interpret and carry out physician orders. Dietetics practitioners may use it as a general guide for providing nutrition care. The dietitian should be consulted if further information or
clarification is needed.
The Indiana Dietetic Association’s Diet Manual Committee reviews and revises this manual every 5 years. Each time
we make every effort to include the most current information available at the time of publication. For example, in this edition, we use the framework of the American Dietetics Association’s Nutrition Care
Process (Lacey & Pritchett, 2003, pp. 1063) as the basis for its organization. The steps in this process are
1. Nutrition Assessment
2. Nutrition Diagnosis
3. Nutrition Intervention
4. Nutrition Monitoring and Evaluation.
We believe this change in organization is an enhancement that will make the manual easier to use. Material will be
easier to locate. We have also improved the readability, whenever possible, through careful word choice, sentence structure, and formatting changes.
The first section covers general nutrition assessment of adults and children and standardized information on calculating
nutrition requirements. The second section sets out the basic principles of nutrition care using the US Dietary Guidelines and Pyramid Food Guide and describes nutrition throughout the life cycle. The third section
details the medical nutrition therapy guidelines for disease management. These chapters give specific direction for assessment; interventions; and monitoring and evaluation. The intent of the fourth section is to
provide a guide for food services to fill prescriptions for diet modifications. We have come to think of diet modification as only one of several possible nutrition interventions, but it continues to be the primary
focus of this manual.
Reference: Lacey, K. & Pritchett, E. (2003). Nutrition care process and model: ADA adopts road map to quality care
and outcomes management. Journal of the American Dietetic Association, 1061-1072.
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