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8.7: References

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    • Erin O'Hara-Leslie, Amdra C. Wade, Kimberly B. McLain, SUNY Broome
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    American Heart Association. (2014a, March 19). Vegetarian diets. Retrieved from http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Vegetarian–Diets_UCM_306032_Article.jsp

    American Heart Association (2014b, April 14) The greatness of whole grains. Retrieved from http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/The–Greatness–of–Whole–Grains_UCM_455739_Article.jsp#.VnxsxdIrIy4

    Celiac Disease Foundation. (2015a). What can I eat? Retrieved from http://celiac.org/live–gluten–free/glutenfreediet/food–options/

    Celiac Disease Foundation. (2015b). What is celiac disease? Retrieved from http://celiac.org/celiac–disease/what–is–celiac–disease/

    Celiac Disease Foundation. (2015c). What is gluten? Retrieved from http://celiac.org/live–gluten–free/glutenfreediet/what–is–gluten/

    Jackson, F. W. (2015). Dysphagia diet: Five levels for difficulty in swallowing diet. Retrieved from http://gicare.com/diets/dysphagia–diet/

    Leahy, W., Fuzy, J., & Grafe, J. (2013). Providing home care: A textbook for home health aides (4th ed.). Albuquerque, NM: Hartman.

    Lehman, S. (2014, June 9). Nutrients: What they are and why you need them. Retrieved from http://nutrition.about.com/od/nutrition101/a/nutrients.htm

    Mayo Clinic (2014, July 8). Low potassium (hypokalemia). Retrieved from http://www.mayoclinic.org/symptoms/low–potassium/basics/definition/sym-20050632

    National Kidney Foundation. (2015). Potassium and your CKD Diet. Retrieved from https://www.kidney.org/atoz/content/potassium

    Ohio State University Wexner Medical Center. (2013, June 27). Dysphagia: Mechanically altered diet (Level 2). Retrieved from https://patienteducation.osumc.edu/documents/dys-2.pdf

    U.S. Department of Agriculture. (2011, May 25). Cooking meat? Check the new recommended temperatures. Retrieved from http://blogs.usda.gov/2011/05/25/cooking–meat–check–the–new–recommended–temperatures/

    U.S. Department of Agriculture. (2013a, June 8). Easy lessons in safe food handling. Retrieved from http://www.fsis.usda.gov/wps/wcm/connect/18cece94-747b-44ca-874f-32d69fff1f7d/Basics_for_Safe_Food_Handling.pdf?MOD=AJPERES#page=2

    U.S. Department of Agriculture. (2013b, August 8). Cooking safely in the microwave oven. Retrieved from http://www.fsis.usda.gov/wps/portal/fsis/topics/food–safety–education/get–answers/food–safety–fact–sheets/appliances–and–thermometers/cooking–safely–in–the–microwave/cooking–safely–in–the–microwave–oven

    U.S. Department of Agriculture. (2015a). ChooseMyPlate. Retrieved from http://www.choosemyplate.gov/

    U.S. Department of Agriculture. (2015b, March 23). Refrigerator and food safety. Retrieved from http://www.fsis.usda.gov/wps/portal/fsis/topics/food–safety–education/get–answers/food–safety–fact–sheets/safe–food–handling/refrigeration–and–food–safety/ct_index

    University of Pittsburgh Medical Center. (2015). Tips for increasing protein in your diet. Retrieved from http://www.upmc.com/patients–visitors/education/nutrition/Pages/tips–for–increasing–protein–in–your–diet.aspx

    This page titled 8.7: References is shared under a CC BY 4.0 license and was authored, remixed, and/or curated by Erin O'Hara-Leslie, Amdra C. Wade, Kimberly B. McLain, SUNY Broome (OpenSUNY) via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.