The material in this manual has been prepared through the collaboration of a special committee on nutrition and the dietary department of the Johns Hopkins Hospital. It has been approved by members of the staff representing all services. It is designed primarily for the use of the visiting and house staffs, nurses, dietitians and medical students and gives in detail the composition of the different types of diets in use, so that one may know, for example, just what the patient gets when a full diet, a soft diet or a diet for a patient with cardiac disease is ordered. The deficiencies of certain diets are pointed out so that they may not be used over too long a period or that additions of vitamins and minerals may be made.
The material is conveniently arranged, with one type of diet to a page. Supplementary data, such as height-weight charts and