Chapter 1 Guidelines for Diet Planning
   Dietary Guidelines for Americans
   USDA Food Patterns
   My Plate

Chapter 2 Nutrition for the Life Span
   General Diet
   Nutrition Guidelines for Pregnancy and Lactation
   Recommendations for Feeding Normal Infants
   Nutrition Guidelines for Children
   Meeting Nutritional Needs of Older Adults

Chapter 3 Consistency Altered Diets
   IDDSI (International Dysphagia Diet Standardization Initiative)
   Free Water Protocols
   Food and Beverage Preparation Tips

Chapter 4 Liquid Diets and Modifications
   Clear liquids, Full liquids
   Enteral Feeding

Chapter 5 Diets for Weight Management
   Weight Management Diet, Calorie-Controlled Diets
   Bariatric Diet

Chapter 6 Diets for Diabetes
   Diabetes Meal Planning Principles
   Consistent Carbohydrate Diet

Chapter 7 Fat Modified Diets
   Heart Healthy Diet
   Low Fat Diet

Chapter 8 Sodium Restricted Diets
    No Added Salt Diet
    Dash Diet
    Low Sodium Diet or 2300 Mg Diet

Chapter 9 Diets for Renal and Liver Disease
   Modified Renal Diet
   Nutrition Guidelines for Liver Disease

Chapter 10 Fiber Modified Diets
   High Fiber Diet
   Low Fiber Diet

Chapter 11 Food Allergies and Intolerances
   Gluten Restricted
   Lactose Restricted
   Guidelines for Fructose Malabsorption

Chapter 12 Other Modified Diets
   High Nutrient Diet
   Small Portions Diet
   Vegetarian Diets
   Halal Diet
   Kosher Diet
   Phenylalanine Restricted Diet
   Guidelines for Vitamin K and Prothrombin Time
   Guidelines for Peptic Ulcer, GERD, and Hiatal Hernia
   Guidelines for Gout

Chapter 13 Dining Assistance/Special Needs
   Finger Food Diet
   Guidelines for Individuals with Dementia
   Nutrition for Individuals with Developmental Disabilities

Appendix
 Nutrient-Specific foods in Appendix: BMI, Fiber, Calcium, Iron, Folate, Magnesium, Potassium, Vit A, Vit B12, Vit C, Vit D, Vit E, Protein, Choose Your Foods List for Diabetes, Study Guide questions, Abbreviations.