Clinicians should ask about the following: Any special diets (eg, low-salt, low-carbohydrate) or self-prescribed fad diets Intake of dietary fiber and prescribed or over-the-counter vitamins Weight loss and change of fit in clothing Amount of money patients have to spend on food Accessibility of food stores and suitable kitchen facilities Variety and freshness of foods The ability to eat (eg, to chew and swallow) is evaluated.