The Pickens sentinel. [volume] (Pickens, S.C.) 1871-1903, 1883-01-11
Feeding tho Sick.

four causes OF suffering among tha
SICK occur to us as worth considering.
First, poor choice of diet; secondly, a
poor way of preparing it; thirdly, an
improper time for serving it; and fourth
ly, the bad habit of retaining it within
the patients recognition by the sense
of sight or smell. The purpose of feed
Ing the we'll or I'll is to supply tho de-
mand for nourishment and not the graf
ter result has its value, in that we di.
gcst more readily and perfectly those
articles of nutrition that we like
1t may be well even for the sick to
have regular times for taking nourish-
ment; still very sick persons can take
80 little nutriment of any kind that their
needs and wants must be consulted,
The general rule must be that the small
er tho quantity that can be taken the
oitencr it may be given. And a second
rule should be, never to offer a patient
the same dish of food that he hal once
refused. If it has stood long it is not
fresh and nice. A third rule founded
on experience is, always make the food
Of the sick paldtdbic.
In the course Of severe sickness, dis
cretion in many things is valuable. 1t is
needed in measuring out the food. A tea
spoonful of any proper liquid every half
hour or more, may be all that the suf-
fcrer can bear. If he is stupid or de-
lirious, rub his lips gently with spoon
to notify him that he must now be ready
to swallow what you present. You may
tenderly press down the lower lip with
your finger, slowly introduce the spoon
to attract his attention. so that ho may
swallow tho liquid almost unconscious
ly and yet with safety. The sick NAV
suffer from thirst and still be unable to
announce it. Small bits Of ice enclosed
in soft linen rag may meet his needs
and be eagerly received. Some slight
ly acid drinks. rs lemonade, will de-
mand his gratitude.
The kind of food should be easy of So
luton in tho patients mouth and in the
gastric sack. The taste Of tho sick is
easily offended, so thai proper and
agreeable food only should DC offered,
otherwise the patients stomach will
loathe and utterly rel ct it-evon if
once well down it Will soon come up
again. No nurse, then, is we'll educated
and titted for the practice of her pro-
tession, who does not know how to
select proper food, how to prepare it,
and how to serve it. What food Il sick
| person really moods and how it can be
rendered palatable and easily dgestible
must bo learned by observation and ex-
| periencc.
Tho temperature OF food renders it
hard or easy OF digestion. If it be
lower than the temperature of the
| stomach, the digestion will be moro OF
| less delayed. 1t should be as warm at
least as the temperature of the gastric
sack IN which it must be dissolved, or it
may induce temporary Indigestion
| Tea, cOtee, toast, or bits of beef should
be hot when presented to the invalid or
| convaescent, because time will cool
them to suit his tasto. Tho cups for
tea, or coffee. or chocolate, need no
warming, but the plates, on which he
caryes his meat or toast, often do.
The physician, as part of his duty,
may prescribe the amount of food tho
patient may safely take, but still the
nurse should bo able to vary his direc-
tions whom circumstances occur to war
rant it. A nurse should never urge tho
sick person to eat more than he really
wants
The idea of having certain article of
food long entertained will inevitably
impair the appetite for it. 1t is a care.
less and disagroeable practice to fill a
cup SO luil InaL ItS contents Will run
over and partially fill the saucer. Tho
nurse should nevor taste tho tea or cof-
fee or broth in the presence of the pa
tienk 1t makes him feel that ho is to
drink only slops remaining in the
nurses cup. BE considerate enough to
know what the sick one may need.
Have everything placed in tasteful or
der on watcr--salt pepper, fork and
knife, extra cup and spoons. A neat
bouquet will mako your patient smile
and increase his appetite. A loving
tone, and a few tender words are often
worth moro ethen.stimulants.