Diets and Food Lists

  • Martin H. Floch
Part of the Topics in Gastroenterology book series (TGEN)


Diet manuals are available at all hospitals. Common references employed to create these manuals are listed.1–4 The purpose of this chapter is not to create but to correlate new diet information and to recommend and reproduce diets and food lists reported to be successful and those found useful by the author at Norwalk Hospital and the Yale University School of Medicine in the treatment of gastrointestinal disease. Local groups should create their own diet manuals from this information.


Skim Milk Cottage Cheese Starchy Food Ferrous Gluconate Bland Diet 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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  1. 1.
    Church CF, Church HN: Food Values of Portions Commonly Used, ed 12. Philadelphia: Lippincott, 1975.Google Scholar
  2. 2.
    Paul AA, Southgate DAT: McCance and Widdowson’s The Composition of Foods, ed 4. New York: Elsevier/North-Holland Biomedical Press, 1978.Google Scholar
  3. 3.
    Watt BK, Merrill AL: Composition of Foods. Agriculture Handbook No. 8. Washington, DC: Superintendent of Documents, U.S. Government Printing Office.Google Scholar
  4. 4.
    Mayo Clinic Diet Manual, ed 4. Philadelphia: Saunders, 1971.Google Scholar
  5. 5.
    Senior JR: Medium Chain Triglycerides. Philadelphia: University of Pennsylvania Press, 1968.Google Scholar
  6. 6.
    Manual of Surgical Nutrition. Philadelphia: Saunders, 1975.Google Scholar
  7. 7.
    Wood MN: Gourmet Food on a Wheat-Free Diet. Springfield: Charles C Thomas, 1967.Google Scholar
  8. 8.
    Sheedy CB, Keifetz N: Cooking for Your Celiac Child. New York: Dial Press, 1969.Google Scholar
  9. 9.
    Gryboski J: Gastrointestinal Problems in the Infant. Philadelphia: Saunders, 1975.Google Scholar
  10. 10.
    Francis DEM: Diets for Sick Children, ed 3. Oxford: Blackwell Scientific Publications, 1974.Google Scholar
  11. 11.
    Anderson JW, Sidling B: HFC Diets: A Professional Guide to High-Carbohydrate, High-Fiber Diets. Lexington: The University of Kentucky Diabetes Fund, 1979.Google Scholar
  12. 12.
    Anderson JW, Lin W-J, Ward K: Composition of foods commonly used in diets for persons with diabetes. Diabetes Care 1: 293, 1978.CrossRefGoogle Scholar
  13. 13.
    Dietary Management of Hyperlipoproteinemia: A Handbook for Physicians. Bethesda: National Heart and Lung Institute, 1970.Google Scholar
  14. 14.
    Rowe AH: Food Allergy. Springfield: Charles C Thomas, 1972.Google Scholar

Copyright information

© Plenum Publishing Corporation 1981

Authors and Affiliations

  • Martin H. Floch
    • 1
    • 2
  1. 1.Yale University School of MedicineUSA
  2. 2.Department of Medicine, Section of Gastroenterology and NutritionNorwalk HospitalUSA

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