Evening star. [volume] (Washington, D.C.) 1854-1972, 1878-06-15
DIET FOR THE SICK ROOM.


The arrangement of dietary for invalids
IS matter which requires exceedingly deli
cate manipulation; in some conditions of i'll
ness when a very small quantity of fool suf-
nceS The demands of appetite a single glance
at an unsightly dish destroys the patients
wayerlng desire for nutriment; an overload
ed dish clogs the capriciOus appetite before
the food is tasted and even after the meal is
eaten an unpleasant association, or uncOm
action of the enfeebled digestive organs
for inyalids should be of the finest quality, in
order that all necessary nutriment may be de-
rived from a small quantity. ~ That the
serve all its nutritive properties, and to pre-
pare it thoroughly for weakened digestive
organs; and then 1t should be so delicately
served as to invite both the eye and the
palate. (9 While in health we require bulk
as well as nutriment in food, 1.-THE average
daily requirement being about six pounds J In
sickness We must study the quality, and avoid
taxing tne digestive organs with any greater
supply than they can dispose of; the small
amount OF food suitable in sickness must be
chosen Tor It's nutriment and digeStibility.
The excessive use of gruels in illness tends to
iniure weak digeStiOnS, because they are gem
orally swallowed quickly, and being largely
composed OF starch they pass through the
stomach entirely undigeSted, and on reaching
the small intestine tax it severely. Ii they
are held in the mouth for few moments until
mixed with the alkaline saliva, their digestion
faciliia Ell.
If the patient is not in feyerish condition
Sruels may safely BE- aiterndted with delicate
brOths, jellieS and panadas. Toast water
made by dipping a slice of dry toast into a
pitcher of hot water, is good substitute for
gluel If the water Is poured on the toast it
VIII De less Gear than when the toast is
dropped into If.
The general diet OF an invalid should ALWAYS
be Indicated by The attending physician, for it
is quite impossible to regulate it by fixed
rules.
We might say, in an Indefinite way. that a
low physical condition demands extremely
n0urlshlng food; but if that condition were
also ieyerlSh decided modification of diet
would be necessary. Again, stimulating agents
are usually injurious in unnaturally heated or
infiammatory conditions, yet brandy and beef
tea are frequently used in dangerous feyerS
We are, however, at liberty to give attention
to SOmt good direci ions for varying the diet
OF the sick room leaving their special applicl-
nurse.
In this connection, an outline of the chemis
try OF food may not De ou' Of place as it will
serve to Indicate readily what class of fools
afford certain requisite elements
THE CHEMISTRY OF FOOD.
Cnder This heading we may treat of all sub
stances capable of nOurishing the body; they
exist In some inorganic matters, such as water
and the various salts; and in the organic forms
OF vegetable and animal life, such as fruits,
fresh vegetables, and meats.
Water enters largely into the composition of
the body, forming nearly twothirdS of its sub
stance. Food should be composed in a similar
ratio, tWO-thlrdS OF water to one of solid nutri-
ment; in this calculation We must consider
how much water already exists in the food in
IT'S natural state, and then supply its def
cheney.
Soft water. drawn from deep wells and
springs Is the most healthy; hard water con
flaming mineral salts, can be SOftened by boil
Ing. Wells in cities, where there are numer-
Gus surface impurities should be very dean
or injurious matter VIII reach them thrOugh
The upper strata of soil.
Salt. an important physical constituent. is
present III small quantities in both animal and
vegetable foods, but not always in the degree
Sulhcltnt 10 answer our necessities.
Lime, another Inorganic element, is found
i'll meat, milk, and the cereals.
Iron. which belongs in this category exists
in meat and We getabeS in quantity sufficient
for the general purposes of health but when
the system suffers from prolonged weakness,
or general debility, an additional Quantity
must be taken as medicine. The rem lininS
elements sf this class are soda. magneSia and
several nln0r salts, all of which are derived
from mixed diet: and potash, which is largely
found III IruI,S anu vegetables, especially in
lemons and potatoes.
The organic substances the albumenOidS
fats, sugars, and starch, are all present i'm a |
geneI al mixed diet. OF the aibumenoids albn.
men exists in milk, meat. the cereals and |
and especially in the white of eggs.
animal hbrln IS found in meat and blood glu- |
Ten, or vegetable fbrin, Is present in vege- |
b,eS, and largely in grain caSein is the chief |
element in the curd of milk, and is also pres |
ent In leguminOus vegetables, especially in |
vi
prepare from them a sort of cheese The fats |
and oils are both animal and vegeta BILE; butter
Delng the purest animal and olive oil the finest |
vegetable fat. Sugars are of vegetable aripin
except those of milk and honey. Starch Is a |
vegetable matter found in the cereals yege-
tables, and uDripe fruit; in ripe fruit the heat |
OF inc sun mas changed It into sugar, and the
application OF heat by cooking effects the same |
this is why unrlpe fruit is
made wholesome by stewing
The above enumeration shows the import
N no Aiata for
both In sickness and health, in order to meet |
all our physical requirements. In fact the |
appetl G. and the general culinary experience
OF our race, had fixed the application of differ
emit foods TO our physical necessities long be-
fore the chemistry OF food had so far advanced |
as to make known the use and value of various |
appetite may be trusted to indicate the diet:
an appetite perverted by the excessive use of |
condiments, tobacco, or alcohol, is an unsafe ,
guide; and the cravings of the system under |
the influence of these articles often call for |
strange alimentary combinations. In condi- |
lions OF illness the TASTE flavor of food as it
= apparent TO the invalid, may largely affect |
The appetite: and as some diseases may affect |
The guStatOry nerves in different degrees, Ii |
may be well to consider their location and con |
nectiOnS.
THE PHYSIOLOGY OF TASTE.
lhe tongue and palate, the organs of taste, |
must be moist to enable us to fully perceive |
the tiavOrs of different foods. When dry food |
Is taken into the mouth it is comparatively |
taSteless: il must be semi liquid or mOistened |
with saliva, and the mouth must be moist be- |
lore we can fully appreciate its particular |
taste. When the mouth is parched and the |
tongue coated, as in fever, the sense of taste
Is impaired.
Different parts of the tongue are affected by |
different tayOrs: the tip and front edges are |
peculiarly sensible to sweet and sour tastes !
because the gustatOry nerve, drumming from
The base OF the brain, which is spread over the |
tongue In the papiilse, or tiny seed like organs |
yk1ble upon -SSurface, most readily perceiyes |
these fayOrS. Salt and bitter tastes affect |
the back and base of the tongue: and because
the nerves situated there are closely connected
with those OF the throat and stomach thew |
communicate sensations directly to these or
sanS, and cause nausea and vomiting when
Ihe taste is intensely diSagreeable.
Taste as often depends upon the sensation
OF touch as upon the perception of flavor; for
instance, the taste OF any aStringent like alum
IS properly feeling; so is the biting taste of
condiments, the smooth taste of oil.
Taste depends upon the sense OF smell to
some extent the alliaceOuS vegetables such as
onions, garlic, chiyeS and ShallJtS, unite OdOr
ana haVor. Sight also affects taste. fam
mar Illustration of this fact is the habit of
snuttlDg the eyes and holding the nose in
SmalloHlng nauSeOuS dose.
The nerves OF taste are the natural monitors
OF appetite, and they are unreliable only when
they have been deadened by the use of arti-
cieS which require the exercise of "cultiya-
ted taste, such as alchOhOl and tobacco
natural taste is usually keen and appreciatiye,
and may well be followed by lis fortunate pos
SCISSOR.