The home journal. (Winchester, Tenn.) 1858-188?, 1883-01-10
Feeding the Sick.

Four causes OF suffering among tho
sick occur to us as worth considering.
First, poor choice OF diet; secondly. q
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 the de-
mand for nourishment and not the graf
itication of the appetite. Still the lat
ter result has its value, in that we di-
gest more readily and perfectly those
articles of nutrition that we like
1t may be well even for the sick 10
have regular times for taking noursh-
ment; still very sick persons can take
so little nutriment of any kind that their
needs and wants must be consulted.
The general rule must be that the small
er the quantity that can be taken the
oftener it may be given. And second
rule should be, never to offer patient
the same dish Of food that he had 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 palatdble.
In the course OF severe sickness, dis
cretion in many things is valuable. Its
needed in measuring out the food. A tea
spoonful OF any proper liquid every hall
hour or more, may be all that the suf.
ferer can bear. If he is stupid or de-
lirious, rub his lips gently with a 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 he may
swallow tho liquid almost unconscious
ly, and vet with safety. The sick may
suffer from thirst and still be unable to
announce it. Small bits of ioe 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 the patients mouth and in the
gastric sack. The taste of the sick is
easily offended. so. that proper and
agreeable food only should bo offered
otherwise the patients stomach will
loathe and utterly reject it-even i
once we'll down it will soon come uI
again. No nurse, then, is well educated
and lifted for the practice of her pro
fession, who does not know how Il
select proper food, how to prepare it
and how to serve it. What food sicl
person really needs and how it can b
rendered palatable and easily digestibl
must DO learned by observation and OK
perience.
The temperature OF food ronders
hard or easy of digestion. If it b
lower than the temperature Of tn
stomach, the digestion will be moro @
less delayed. 1t should be as warm a
least as the temperature of the gastri
sack in which it must be dissolved. or
may induce temporary indigestion
Tea, coffee, toast, or bits OF beef shoul
be hot when presented to the invalid o
convalescent, because time will coo
them to suit his taste. The cups fo
tea, or coffee, or chocolate, need n
warming, but the plates. on which h
carves his meat or toast, often do.
The physician, as part OF his duty
may prescribe the amount OF food tn
patient may safely take, but still th
nurse should DO able to vary~his diret
tions whom circumstances occur to wal
rant it. A nurse should never urge tn
sick person to eat more than he reall
wants
The idea Of having certain article
food long entertained will inevitabl
impair the appetite for 1t. 1t is cart
less and disagreeable practice to fill
cup SO full that its contents will RI
over and partially fill the saucer. III
nurse should never taste the tea or co
fee or broth in the presence OF the p'
TENT II makes him feel that he is
drink only slops remaining in IL
nurse cup. Be considerate enough
! know what the sick one may nee
,, Have everything placed in tasteful o
] der on q waiter-salt, pepper, FORK al
, knife. extra cup and spoons: ne
bouquet will make your patient smi
and increase his sppetite. A lovii
: tone, and q few tender words arc elt'
: worth more thapstimulants. ....-- .-.