Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1898-02-27
THE DIET OF DYsPEPITCs.
what They Should Eat and What
They should Not.
Dr. Max Einhorn Before the New York

Dr. Max Einhorn Before the New York
Academy OF Medcine)
How shall we treat such dyspeptics?
play only a subordinate part. The main
factor lies in proper nourisbrent. These
patients, who have abstained from most
kinds OF food for years, must now learn
anew TO eat. Their stomach and intes-
tines very quickly adapt themselves to
this new condition. First, and above all,
It is of importance TO increase the guam
tity Of nourIshment; second, to provide a
sufficient variety of foods In order TO inn
prove nutrition, two articles OF food,
which hitherto have been often avoided
by laymen as well as physicians, play an
important part. / mean bread and but
ter. Bread forms one-third of the total
amount OF ingested food in health. and,
besides having nutritive value, serves the
purpose of increasing the flow OF saliva
during its mastication. 1t also creates
an appetite for other food. Butter not
only improves the taste OF various kinds
of food. but is also in itself a nutriment
of the greatest Importance. The great
number Of calories which butter contains
Zone hundred grams give eight hundred
and thirty-seven heat units. while the
same amount of bread develops about
two hundred and seventeen) shows this
In the clearest manner. Another advan-
tage which butter presents is that its
volume is only about one-third that Of
bread. A patient taking about one-quor-
ter Of a pound OF butter a day receives
Herewith more than one-half of the
heat units required. This quantity of but
ter Is well borne by most of the patients.
As nutrition plays the principal part in
the treatment of these patients. II will
not be amiss TO give a few hints with
regard TO it's arrangements. To begin
with. 1t does not appear advisable to
permit patients who have abstained for
a long while from the coarser varieties
Of food everything at once. This abrupt
change may at times be the cause OF
various unpleasant symptoms; therefore.
1t should be accomplished gradually. AT
first give. besides milk, gruels, and thick
ened soups, eggs beaten up in milk, etc.
A few days later begin TO add TO this
bill Of fare zwieback or crackers with
butter; then permit meat, the white OF.
chicken and welI-scraped beef; next.
mashed potatoes, soft-boied or scrambled
eggs, OYSTERS at last allow vegetables
and fruits An essential point with re-
gard TO nutrition is punctuality in the
taking of meals. In most Of these cases,
In which a gain in weight Is of great inn
portance, frequent meals Give or six
daily will be advisable. Although It
does not appear advantageous TO pre-
scribe for the patient the quantities Of
the various foods I'm exact weight grams
or ounces)--as by so doing they are too
easily reminded of their ability or In
ability to digest this or that quantity and
not more-it is, nevertheless. OF value to
mention approximate figures, by which
they may be guided or below which they
shall not go. Thus, for example, they
may be told to eat as much as their
neighbors at table, or that they shall
take ten ounces OF milk at this or that
meal; or, as / frequently advise, that
they shall consume one-quarter OF
pound of butter q day. Emphasize those
points which appear to be the most i'm
portant. and leave the patient great lib
ertv in all other particulars. We must
strive to familiarze the patient with the
idea that ample nourishment VIII
strengthen his organs dncludng the
stomach and intestines), and we must
always endeavor to dispel the fear OF
food with which he is harassed.