Daily Kennebec journal., 1901-03-06
The Proper Diet Tor Elderly People.

We talk great deal about securing
! sound mind in Il sound body know
nE well that mental and physical
health are inScparablc. bat how to re
| ain the health throughout the whole
| # life we do not sufficiently study
| There is no wealth or luxury on earth
| hat can make up FOR the loss Of
lcalth. Longevity has come to bc
ooked upon as one of the prizes Of
! ife. but in acquiring it VIC want also
0 make old age as happy ana COM
ortable as any other age.
IN the introduction to his work Of
Human Longevity Easton says, 1t
| is not the rich or great who become
old. but such as use much exercise and
arc exposed to the fresh air. ana whose
food Is plain and moderate"
The habit Of temperance in food
good powers of digestion. ana sound
sleep" are other characteristics given
oy another writer on this subject who
also says this: "One fact connected
with advanced life is too often
neglected: it should never hc forgotten
that, while the forces in use at that
period are easily exhausted. the forces
in reserve are often 50 slight as to ~
unable TO meet the smallest demand.
1t is important to bear this in mind
when laying down rules with regard to
the diet of the aged
Let US now consider the Kind Of food
best adapted to suit those Who have
passed say, the sixth decade.
As at this period there is a diminish
ng in the elasticity Of the arteries,
hoy supply 4 fecblrr blood current.
the digestive powers are lower. ana the
appetite becomes smaller This last
being one Of natures signals. must u"
aiken as a warning; the fires should
neither he stimulated or chokcd with
too much fuel. Fewer meals are ncccs-
sary, and the amount Of food taken at
Zach should be reduced. while care is
taken to have it Of a light and easily
digcS cSted character. Variety should be
sought for rather in the mode Of cook
nG and the setting forth of the meals
than in the meals themselves. Special
1aintineSS should mark the table or tho
tray put before an old person: careful
ness of this sort will be worth All the
stimulants and appctizers ever in
vented
Whatever acts as an irritant to the
stomach is to be avoided. as alcohol
tsavc at such times as it is expressly
orescribed) acids, strong condiments.
md sauces
Bread should be toasted whenever
possible. IS by doing this the starch is
converted into sugar. ana already
partly digested. Cakes. except Of the
plaineSt description. are not much
liked by old people. and they are little
IN hnr hut .,x.I-y
good food, indeed. AS there is now
such variety Of these, every fancy
may be suited; tho reason why these
iigest 50 readily is the same which
makes toast more desirable than bread
Wel!-cookcd oatmeal and wheaton
foods are excellent if eaten slowly. and
with little cream: they are especially
suitable for the last meal Of the day.
say an hour or SO before retiring on
the other hand. if not wei cooked
there are few things more clogging
the digestive organs.
Meat must he well and plainly
coolled-it is all the better for being
minced smal-but meat twice cooked
should never be given to old people.
Neither should they have anything
fried. or made up with rich gravies.
L 'uitiy y. Sitll' anu 1lSn al are more |
easily diGrsted than meat; the latter is |
apt to be too stimulating. save in small |
proportion.
Well-cookcd dry potatoes are good. |
but roots and dried beans and peas are |
iifiicult Of digestion. Vegetable SOUPS |
and light meat broths arc among the
very best Of foods for the old Rich.
thlckened meat soups are the direct |
opposite.
MIX puddinS@. cup cUstardS, cream
oft-cooked eggs. and stewcd fruits are
the best dessert. and q little ripe cheese.
eaten with crackers is good. but no
pastry or puddinSs.
Particular stress is laid on simple
soups, fish. poultry. and eggs. as being
essentially suitable diet: and. next to
these oaten foods. Tea not too strong
and cocoa Of a light kind. are the best
beverages.
In conclusion. a word should be said
Tor what may be called outside helps in
the matter of serving the meals of the
aged; TO take the trouble OF putting a