2021 Diet and Nutrition Care Manual – Comprehensive Nutrition Care Guide

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This 2021 edition is almost sold out. Hurry, order now supplies are limited. But do not worry, the 2024 edition coming soon!

Join thousands of health care facilities nationwide that use our manual to guide nutrition care and menu choices! 2021 Edition on Sale Now! This has been our best selling manual for over 20 years!

Great for sub-acute, transitional care, nursing facilities, or acute care. Includes guidelines for evidence based practice. Use this best selling resource as an evidence based reference to provide nutrition care, interpret diets, define physician diet orders, write menus, and meet federal regulations. Easy to use tools, charts and guidelines! Approximately 500 pages.

Revisions include:

  • Update on the 2020-2025 Dietary Guidelines for Americans and MyPlate (with updates to all diet guidelines)
  • New American Diabetes Association Guidelines
  • New KDOQI guidelines
  • A whole new chapter on dysphagia featuring IDDSI (the 2019 chapter on Consistency Alterations will be available to those who have not yet transitioned)
  • Most recent updates from NPIAP/NPUAP
  • Revisions and comprehensive information on each disease state/condition
  • Revised sample menus for all diets, and more.
  • Note: This manual is updated and re-released every 2-3 years to include the most recent evidence based research and national and international guideline releases related to nutrition care.

See our website for sample pages including the full table of contents.

Need to order multiple copies? Contact us for information and discounts if you plan to order more than 10 copies.

Also see “Related Products” below. Note: 2021 CPE Course coming soon!

Chapters include:

  1. Regular Diet and Alterations: liberalized/individualized diet for older adults, high calorie/high protein, food intolerance/allergy, low lactose, vegetarian, finger foods, gluten free diet, kosher diet, full liquid diet, and clear liquid diet.
  2. Dysphagia: International Dysphagia Diet Standardisation Initiative (IDDSI), IDDSI Level 6: Soft and Bite-Sized, Level 5: Minced and Moist, Level 4: Pureed/Extremely Thick, Level 3: Liquidised/Moderately Thick, Level 2: Mildly Thick, Level 1: Slightly Thick.
  3. Weight Management: practice guidelines, strategies, recommended diet patterns, concerns in older adults, bariatric surgery/diets, medications, calorie restricted, calorie specific diets.
  4. Cardiovascular Health: practice guidelines, hypertension, cardiovascular disease, heart failure, lifestyle recommendations, healthy eating patterns including DASH, Mediterranean, therapeutic lifestyle changes, 2 gram and 1500 mg sodium diets
  5. Diabetes: preventing complications, goals of MNT, menu planning, physical activity, approaches for older adults, hypo/hyperglycemia, medical management, medications/insulins, carbohydrate counting, consistent carbohydrate diet and consistency-altered versions, clear liquid for diabetes, food choice values, and meal replacements.
  6. Gastrointestinal Conditions: the gut microbiome, GI symptoms/conditions, constipation, diarrhea, cramps, heartburn, bloating, nausea, vomiting, low FODMAPS, high fiber, low fiber diets.
  7. Kidney Disease: 5 stages of CKD, KDOQI 2020 Clinical Practice Guideline, MNT for kidney disease, nutrition and fluid restriction guidelines, lowering potassium, potassium levels in foods, hyper-phosphatemia, high phosphorous foods, menu planning tips, diets and nutrition information for each stage of CKD including dialysis diets, liberalized renal diet, and liberalized renal diet for diabetes.
  8. Specific Diseases: Alzheimer’s/dementia, hepatic disease, HIV/AIDS, osteoporosis, PKU, pulmonary disease.
  9. Specific Conditions: anemia, dehydration, failure to thrive, gout, malnutrition, palliative care, pressure injuries, sarcopenia, unintended weight loss.
  10. Nutrition Support: guidelines for enteral feeding, documentation, medication administration, calculating adequate flushes, selecting enteral formulas, disease specific formulas, determining feeding schedules, calculating volume and administration of feeding, refeeding syndrome, transitioning to oral foods, complications, end of life nutrition, discontinuing enteral feeding; parenteral nutrition, indications, potential complications, comprehensive nutrition assessment, nutrient requirements, macronutrients, vitamin/trace element requirements, electrolyte guidelines, delivery of PN, documentation/monitoring for PN, discontinuing PN, calculation charts.
  11. Pregnancy and Lactation: nutrient needs, prenatal vitamin/mineral supplements, key nutrients needed, herbal and botanical supplements, fortified foods, multiple gestations, pre-gravid obesity, GI issues, weight gain guidelines, environmental/dietary issues, losing weight after delivery, lactation, medical conditions/allergies, gestational diabetes, hypertension, best sources of vitamins/minerals, vegetarian nutrition, food safety during pregnancy/lactation.
  12. Pediatric Nutrition: breastfeeding, formula feeding, solid foods, foods to avoid in first few months, normal growth in the first year, feeding guide, children/adolescents estimated calorie needs by age, nutrition for toddlers, preschoolers, school aged children and adolescents, food allergies, vegetarian diets, disordered eating, obesity, BMI, health risks of obesity, diabetes, physical activity.
  13. Appendix: dietary patterns for good health including the Mediterranean, Vegetarian, and DASH Eating Plans, spices for health and enjoyment, healthy spice chart, food sources of potassium, calcium, vitamin D, fiber, iron, vitamin A, vitamin C, folic acid, and B12; herbs/supplements, physical activity, nutrition screening and assessment, EAT-10, nutrition care process, nutrition focused physical exam, obtaining accurate heights/weights, adjusting weights for amputees, unintended weight loss, BMI, nutrient needs calculations, equations for calories/protein/fluids, nutritional needs during stress, sample nutrition intervention program, commercial products available to provide supplemental nutrition.

Click on “Sample Pages” above for the full Table of Contents.

Becky Dorner, RDN, LD, FAND is widely-known as one of the nation’s leading experts on nutrition, aging, and long term health care. An extensively published author and experienced speaker, Becky is Founder/President of Becky Dorner & Associates, Inc., which provides a broad library of credible continuing education (CE) programs and nutrition resources. She was also Founder/President of Nutrition Consulting Services, Inc., whose dedicated team of RDNs/NDTRs served health care facilities in Ohio from 1983-2020.

Becky has published more than 300 health care articles, manuals, and CE programs; presented and/or hosted more than 650 CE programs for national, international, and state professional meetings in 5 countries and 50 states. Her free email magazine keeps 30,000 health care professionals up to date on the latest news in the field. An active leader, she has held more than 20 board positions on national and state professional associations including the Academy of Nutrition and Dietetics (Academy) and the National Pressure Injury Advisory Panel. Honors include: Academy Medallion Award, Fellow of the Academy of Nutrition and Dietetics, and the Academy Award of Excellence in Business and Consultation.

Liz Friedrich, MPH, RD, CSG, LDN, FAND, NWCC is a registered dietitian and president of Friedrich Nutrition Consulting in Salisbury, NC. The company provides a variety of nutrition consulting services with a focus on gerontological nutrition.
Liz is Board Certified as a Specialist in Gerontological Nutrition and is Nutrition Wound Care Certified. She has authored and co-authored numerous articles in journals and magazines and textbook chapters and has served as an evidence analyst for the Academy of Nutrition and Dietetics (Academy) Evidence Analysis Library. She is an accomplished speaker on topics related to both older adults and wound healing. Liz has held numerous national and state positions for the Academy, Nutrition Entrepreneurs Dietetic Practice Group, and the North Carolina Academy of Nutrition and Dietetics. She is the recipient of two NCDA awards, the Recognized Young Dietitian of the Year and the Member of the Year.

We would like to thank all of the professionals who dedicated their time and expertise to current and past editions of this manual (see the manual for a full list). We hope that the individual residents, patients, and/or clients that you work with will benefit as a result of their hard work.


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"I often thought a diet manual would include diet information only, but this manual had so much more specific disease information that explained the reasoning behind the actual diet principles and MNT. It was a great review for me! Awesome reference!"
- Michelle Yuzwa, RD, LD
"Our corporation just went to this diet manual this year. This honestly is the most useful manual our corporation has used. I think it is awesome!"
- Judie Engel, R.D., C.D.
"This book is very comprehensive and is much more than just a diet manual. Great book for a new RDN just starting to work in LTC as well as the seasoned RDN who is looking to expand knowledge on areas he/she may not have in their everyday practice (such as the topics in the special diseases and condition section). Even the appendix has a wealth of information. Wonderful reference manual!"
- Mary Ellen Posthauer, RDN, CD, LD, FAND
Diet and Nutrition Care Manual

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