This four-volume student text is intended for use in training Air Force diet therapy specialists. The first volume, a study guide and workbook for self-directed instruction, covers nutrition, food processing and preparation, therapeutic diets, security precautions in medical food service, procedures for ordering equipment and supplies, food standards, Air Force accountability, sanitation inspections, evaluation of medical food service diner surveys, and patient tray service duties. Addressed in the second volume are medical food service management, production, and service. The third volume presents more advanced information on nutrition and diet therapy, and the fourth volume is a workbook that is intended for use throughout the entire course. Each of the first three volumes includes instructional text, exercises, answers to the exercises, and a bibliography. (MN)