personnel knowledgeable in proper eating habits.  The dietitian  conducts  patient  interviews  to  learn  the patient’s eating behaviors, usual portions, preparation of foods, meal patterns, nutritional adequacy, exercise, and  so  forth.     Individual  programs  should  then  be recommended to assist patients to attain and maintain their ideal weight. The Handbook of Clinical Dietetics, published by the American Dietetic Association, lists the following formula  for  determining  ideal  body  weight. For females, the basic weight for 5 feet is 100 pounds. Add 5  pounds  for  every  inch  over  5  feet.  For  males,  the basic weight for 5 feet is 106 pounds, with 6 pounds added for every inch over 5 feet.  Adjustments must be made  for  body  build.   Reduce  desired  weight  by  10 percent for a small frame; increase it by 10 percent for a large frame.   Total caloric requirements are based on ideal body weight plus activity. Many  patients  on  low-calorie  diets  experience hunger.  To satisfy this hunger or appetite, low-calorie foods such as raw vegetables, broth, black coffee or tea, and other unsweetened or diet beverages should be provided.    Water  and  sodium  need  not  be  restricted unless there are cardiac complications or edema, and the restrictions are ordered by the physician. LOW-PROTEIN DIET.—As the name implies, the low-protein diet is made up of foods that furnish only small amounts of protein and consist largely of carbohydrates   and   fats   (e.g.,   foods   such   as marshmallows, hard candy, and butter).   This diet is used   in   renal   diseases   associated   with   nitrogen retention  or  liver  disorders. Limited  amounts  of protein  are  sometimes  advocated  in  certain  kidney diseases   (such   as   chronic   nephrotic   edema). Low-protein   diets   for   renal   failure   are   usually restricted in sodium and potassium, because these two elements   are   not   excreted   properly   during   this condition. In   some   cases   of   chronic   renal insufficiency, the protein content of the diet is varied, usually between 40 and 60 g per day, so that there will be  sufficient  complete  protein  to  maintain  nitrogen equilibrium. In  some  metabolic  disturbances,  such  as  amino acids   in   the   urine,   protein   restriction   may   be   of therapeutic value. HIGH-RESIDUE   DIET.—The   high-residue (high-bulk,   high-fiber,   high-roughage)   diet   is indicated in atonic constipation, spastic colon, irritable bowel   syndrome,   and   diverticulosis. This   diet encourages regular elimination by stimulating muscle tone,  creating  softer  and  larger  stools  that  are  more easily propelled through the colon, thereby reducing the pain and cramping that accompany spastic colon or irritable bowel syndrome. The  patient  is  given  a  regular  diet,  with  the inclusion of high-residue foods.  The main sources of fiber are whole-grain breads and cereals, bran cereals, fresh fruits, and vegetables that are raw or cooked until tender.   Whole  grain  breads  and  cereals  that  contain wheat bran have a greater laxative effect than fruits and vegetables,  because  the  bran  acts  to  absorb  water within the colon, creating a bulk effect.   Fiber intake should  be  increased  gradually  to  minimize  potential side effects of bloating, cramps, and diarrhea.  At least one  serving  of  100  percent  wheat  bran  cereal  is recommended daily.  Cereals such as raisin bran, Bran Flakes®, Shredded Wheat®, and oatmeal may be used occasionally, but they contain less than half the amount of  fiber  found  in  All-Bran®  or  Bran  Buds®.    Fresh fruits and vegetables with edible skins, such as apples and  grapes,  are  higher  in  fiber  content  than  canned fruits or vegetables and their juices. Dietary  intake  of  refined  sugars  and  starches should be decreased because they are poor sources of fiber.  Also, limit white flour products, refined cereals, pies, cakes, and cookies. Too little fluid in the high-residue diet may cause dehydration and lead to constipation.  The patient must drink at least eight 8-ounce glasses of water or other fluids   daily,   particularly   when   consuming   the recommended  amount  of  bran.    Drinking  too  much alcohol, beverages containing caffeine (such as coffee, cola,  tea,  and  soft  drinks),  however,  can  irritate  a sensitive  colon  and  can  cause  dehydration.     When possible, use decaffeinated coffee.  One or two glasses of water in the morning help to stimulate peristalsis. Excessive intake of foods like dried beans, fruits with seeds and skins, nuts, popcorn, and strong spices may cause irritability, especially during the inflammation period of colon disease states.  These foods should be individualized to the patient. When one is progressing from a low-residue diet after an acute infection or diverticulitis, increase fiber in the diet gradually.   Start by adding one serving of 100   percent   bran   cereal   and   three   servings   of whole-grain  bread  to  the  low-residue  menu  pattern. Gradually increase the amount of raw vegetables and fresh fruits to at least four servings per day. LOW-RESIDUE DIET.—The low-residue diet is indicated   in   ulceration,   inflammation,   and   other 9-9