Planning: Food Composition, Nutrient Analysis,
Therapeutic Diets, Special Dietary Needs
2002 and earlier
Asp EH, Darling ME. Home-delivered meals: food quality, nutrient
content, and characteristics of recipients. J Am Diet Assoc.
Campbell A, Williford JH, Houston S. Does resident participation
in planning menus improve their food consumption. J Am Diet Assoc.
Moran MB, Reed E. Are congregate meals meeting clients' needs
for "heart healthy" menus? J Nutr Elder. 1993;13(2):3-10.
Neighbors-Dembereckyj L, Painter JE. Online diet analysis tools:
A functional comparison. J Am Diet
Nyland NK, Spears MC,
Gregoire MB, Setser CS. Acceptability of two types of frozen meals
in a feeding program for the elderly. J Am Diet Assoc. 1990;90(suppl):A-61.
CA, Gregoire MB. Comparison of nutrient content of two types of
frozen meals for an elderly feeding program. J Am Diet Assoc.
Tak JM, Gregoire MB, Morcos SH. Commercial frozen meals: A
cost-effective alternative for home-delivery in feeding programs
for the elderly? J Nutr Elder. 1993;12(3):15-25.
Tak JM, Gregoire MB. Cost and weight comparison of two types of frozen
meals for an elderly feeding program. J Am Diet Assoc. 1991;91(suppl):A-41.
Walden O, Hayes PA, Lee DY, Montgomery DH. The provision of weekend
home delivered meals by state and a pilot study indicating the need
for weekend home delivered meals. J Nutr Elder. 1988;8:31-43.
Wilson S, Barry J. Serve Our Seniors, Inc.--A demonstration
program for proposed California menu guidelines for senior nutrition.
California Department of Aging. J Nutr Elder. 1993;13(1):37-59.
Yip AM, Gorman MC, Stadnyk K, Mills WG, MacPherson KM, Rockwood
K. A standardized menu for Goal Attainment Scaling in the care of
frail elders. Gerontologist. 1998;38:735-742
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Soltesz KS, Dayton JH. The effects of menu modification to increase
dietary intakes and weights of Alzheimer's residents. J Am
Diet Assoc. 1993;93(suppl):A-104. Abstract.
2002 and earlier
Building Quality Meals: Standardized Recipes and Portion Control
(2000). For professionals, this videotape covers standardized
recipes, culinary terms, weighing and measuring, portion control
techniques, and recipe modification to prepare quality meals. National
Food Service Management Institute. (800) 321-3054. http://www.nfsmi.org/index.html
Chef's Handbook: Low-Fat Quantity Food Preparation (1993).
For consumers, this handbook provides at-a-glance guidelines
for reducing fat in cooking without sacrificing taste. Basic nutrition
concepts, menu planning, ingredient substitutions, and kitchen techniques
are addressed. Plus techniques for reducing fat in foods with recipe
adaptations are included. American Dietetic Association. ( 800) 877-1600 ext.
Cooking Ahead For Holiday Meals (2001). For consumers,
this on-line handout describes how cooking late into the
night before your meal can greatly diminish the pleasures of the
table and how cooking too far ahead can decrease the quality and
safety of your food. Listed are some tips to put the focus back
on family and friends rather than frenzied (and possibly unsafe)
food preparation. University of Nebraska Cooperative Extension in
Cooking Demo II (2001). For professionals, this kit
emphasizes the use of fruit, vegetables, whole grains and beans.
It uses recipes that are low in fat, saturated fat, sodium and cholesterol
and high in fiber and flavor. Ingredients are common and inexpensive
- most recipes are perfect for limited income clients. These recipes
go together fast, teach important nutrition and cooking preparation
techniques and present themselves beautifully to your audience.
Food & Health Communications, Inc. (800) 462-2352.
for Large Groups (2001). For professionals and consumers,
this software provides easy-to-use electronic recipe software
provides over 1400 tested recipes that are simple to use and adjust.
These recipes provide culinary inspiration along with cooking instructions. Recipes range
from appetizers to desserts and everything in between. Plus, the
program instantly adjusts ingredient amounts based upon the desired
number of servings. An easy-to-use search feature allows quick lookup
by keyword, category, main ingredient or cooking style. It also
features dozens of general equipment and ingredient guidelines,
conversion tables, an egg conversion utility, a can conversion utility
and a measure conversion utility. http://www.cookinglarge.com/
Creating Healthy Menus for the Mainline, Part I (1994). For
professionals and consumers, this videotape presents ideas for planning
and creating healthy, cost-effective, appealing menus. National
Food Service Management Institute. (800) 321-3054. www.nfsmi.org
Creating Healthy Menus for the Mainline, Part II (1995). For
professionals, this videotape demonstrates the use of production
scheduling, standardized recipes, and production techniques to effectively
implement healthy menus for the mainline. National Food Service
Management Institute. (800) 321-3054. www.nfsmi.org
The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-free recipes
with less fuss and less fat Bette Hagman (June 2000)
Description: From the author of The Gluten-free Gourmet,
2nd edition, here are more than 275 recipes for gluten-free
pasta, baking, and soup mixes that are as easy to use as anything
from the grocery store. With new bean flours to add to the gluten-store.
With new bean flours to add to the other gluten-free flours, there
are also fantastic recipes for breads, cakes, cookies, pies, and
pastries. ISBN: 0805065253
Cost: $13.00-$16.00, depending on book seller
Healthy Snack Guide (2001)
Audience: Consumers and Professionals
Description: This handout offers practical advice
on snacking and gives many healthy suggestions.
Contact: Food & Health Communications, Inc.
P.O. Box 266498
Weston, FL 33326-6498
Eating (2001), English and Spanish versions available
Description: This handout describes how you
can lighten up your holiday meals by giving suggestions for common
holiday foods. Also included is a lower fat recipe for pumpkin pie.
Healthy Eating for Life: A new
book series from the Physicians Committee for Responsible Medicine
Healthy Eating for
Life for Women (Kristine Kieswer)
Learn with this book
how the right foods can ease menstrual and menopausal symptoms,
strengthen bones, encourage weight loss, protect the heart, and
help prevent certain cancers.
Healthy Eating for Life to Prevent and Treat Cancer (Melina
This book provides a complete nutrition program to prevent
and fight cancer. Packed with tips and guidelines for lifelong good
Healthy Eating for Life to Prevent and Treat Diabetes (Patricia
This book explains how lifestyle changes can prevent or treat
diabetes and how to put these changes into practice.
Contact: The Physicians Committee for Responsible
Latino and Asian Menu Ideas and Recipes
Description: HPSI offers menu ideas and recipes
to spice up your menus for your Latino residents. These menu inserts
feature Latino menus that can be inserted and/or take the place
so some of your current menus that may not have enough flair to
please your Hispanic residents.
Phone: 800-455-MENU (6368)
Cost: $25.00 members, $32.50 nonmembers
for Offering Healthy Foods at Meetings, Seminars, and Catered Events.
professionals and consumers, how to select lower fat and calorie
food and beverage options for meetings, seminars, and catered events.
School of Public Health, University of Minnesota. (612) 624-6669.
Make It a Super Salad Summer! (July/August 2000)
Description: Tips and recipes to provide nutrient-packed,
hunger-satisfying, scrumptious summer salads.
Contact: The University of Nebraska Cooperative Extension,
444 Cherrycreek Rd.
Lincoln, NE 68528-1507
Meals on Wheels Four-Week Menu (1997)
Description: A 4-week vegetarian menu set is
designed to meet the needs of the clientele utilizing Meals on Wheels
Anyone interested in receiving a set of the menus and corresponding
materials can send 4 first class stamps to: The Vegetarian Resource
Group, PO Box 1463, Baltimore, MD 21203.
Menu Alternatives for Seniors (1998)
Audience: Consumers and Professionals
Description: The Vegetarian Resource Group and The
National Meals on Wheels Foundation have collaborated to develop
vegetarian meal plan options. These can be used at Meals
on Wheels sites or by other programs or individuals. The menus
meet the USDA standards for senior meal programs under Title III-C
of the Older Americans Act. 20-page guide.
Contact: Seniors, The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
Cost: Complimentary copy available on-line or send
5 first class stamps along with your name and address to address above.
Description: Web based menu creation tool designed
by dietitians for dietitians. Encompases clinically accurate customized
menus, client tracking system, patient profile features, food based
menus, and weekly menu and recipe print-outs.
Contact: Nutri Style Inc.
Menu-Mizar Smart Cookbook LTC (2001)
Description: This cookbook allows you to create
menus with 12 extended diets from over 9000 recipes/foods. Instant
nutrition and cost summary. Print spreadsheets, scaled recipes with
HACCP and puree directions, as-purchased purchasing list, nutrition
analysis, production sheets. Also, tray cards and nourishment labels
that show patient likes/dislikes. New! Weight and intake tracking.
Contact: Menu Systems, Inc.
RR2 Box 775
Ruffs Dale, PA 15679
Menu Solutions: Quantity Recipes for Regular and Special
Diets. Sandra J. Frank, Robert E. Baker (1996).
Audience: Dietitians and Diet Technicians
Description: A combination reference and quantity recipe
book, this unique resource is designed to help foodservice professionals
prepare appealing and nutritious quantity menus. Menu Solutions
offers over 400 tested recipes, in quantities of 4 or 50, with complete
nutritional analyses and instructions for regular and special diets,
including sodium-restricted, consistency- and texture-modified,
fat- and cholesterol-modified, diabetic, calorie-controlled, vegetarian,
Contact: Wiley Publishers
Data Now Available For Home Computers (4/2003). For
professionals and consumers, this database technology supports president
Bushs HealthierUS Initiative to help consumers improve health.
United States Department of Agriculture. (202) 720-4623.
Perfect Portions Diet Dish (2001). For consumers,
this dish kit comes with nine double-sided
meal disks, recipe and instructional booklet and a dining smart
card. Dish is microwavable, freezer and dishwasher safe.
Counseling Education Services (NCES). (877) 623-7266.
Description: To help you start on the road to eating
a healthy diet that tastes great, Nebraska registered dietitians
have shared these nine recipes they provide clientele and/or
serve their own
families. Several additional links to recipes and healthy eating
tips are given at the end of the article. University of Nebraska
Cooperative Extension in Lancaster County.
A Senior's Guide to Good Nutrition
Description: This website offers ideas for
making meals a little easier, as well as common problems and suggested
solutions. Includes information on food assistance programs available
for seniors. Book list for ordering available.
Contact: The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
Audience: Professionals and Consumers
Description: In response to recommendations made in
the SCAN report (Seniors Community Action for Nutrition), Dietitians
of Canada and the Senior Friendly™ Program began a collaboration
to develop Guidelines for a Senior Friendly™ Grocery Store and companion
nutrition resources. These are now available in PDF format.
* The Senior Friendly™ Grocery Store guidelines can be used
as an advocacy tool, empowering seniors and educating grocers, public
health officials, community organizations on the importance of sound
nutrition in aging and on accessibility issues.
* The Senior Friendly™ Ideas for Healthy Eating is a series
of 12 tip sheets to assist seniors with planning, shopping and preparing
* Also available:Senior Friendly Toolkit, Senior Friendly Video,
Senior Friendly Speeches, and Success Stories.
Contact: Senior Friendly Website (at the above link)
Cost: Varies by resource
Smart & Healthy
Description: A curriculum through Rutgers Cooperative
Extension and ShopRite stores.
Contact: Karen Ensle EdD, RD, FADA
Rutgers Cooperative Extension of Union County
300 North Ave East
Westfield, NJ 07090
Cost: The curriculum and flip chart are $ 20.00 with
a $ 5.00 mailing fee.
T-U-R-K-E-Y Tips (2001)
Description: This on-line handout provides turkey food safety information.
Listed as well are related articles from the United States Department
of Agriculture (USDA): Turkey
Basics: Stuffing; Safe Thawing; Handling Precooked Dinners; Safe
Cooking; "No-Show" Guests Jeopardize Food.
Contact: University of Nebraska Cooperative Extension in Lancaster
Food Reflections newsletter
USDA National Nutrient
Database for Standard Reference (SR) Software download
Description: Download software to search the
SR database on a handheld personal digital assistant (PDA).
Contact: Nutrient Data Laboratory
Agricultural Research Service
Beltsville Human Nutrition Research Center
10300 Baltimore Avenue
Building 005, Room 107, BARC-West
Beltsville, MD 20705-2350
International Food Information Council <http://www.ific.org/>
International Network of Food Data Systems <www.fao.org/infoods>
Produce Marketing Association
(PMA) & Produce for Better Health Foundation (PBHF)