Entree Production Guides for Modified Diets at Walter Reed Army Medical Center. Part IV. Meat Substitute Entrees

摘要

The production guides contained in this report consist of thirteen meat substitutes. The primary purpose of these items is to serve as entrees for patients, who as vegetarians or by religious doctrine require meatless products. Secondly, these entrees are available for patients who desire a meatless item as a variation in their normal diet. Presently, in the majority of hospital feeding systems, a patient desiring a product of this type must select from a limited meatless menu, trying to construct his own entree. However, with the development of the meat substitute as a separate entity, he now has this option readily available.