Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-07
Table and Kitchen.
with Loss of Hsaltk All Taste of

irritating the nervous system. or 1t may be
due to improper feeding at improper times,
imperfect mastication. or any Of the many
sins of omission or commission relative to
the laws of health.
Modes of life in large cities especially
tend more and more to condition US for
attacks of the various maladies that seem
to lie in wait for the needless and unwary.
Sickness is unavoidable so long as peo-
pie ignore the fact that there exists GER
tain inexorable laws in nature which cam
not be violated with impunity.
The ravages of disease are so much
greater than the wear and tear OF the
most strenuous life. while the building up
is far more difficult; for in some wasting
diseases like fevers, there Is a period when
the loss cannot be equalized by repair ad-
ministered in form of diet, however care
fully considered, prepared and given. Med
icine plays most important part during
this time, inasmuch as it fights the insid-
ious foe inch by inch until the last decisive
stand is reached and the battle won or lost.
Even when victory is seemingly gained by
medical skill the danger is not passed-in
fact, the crisis is not actually reached until
after the enemy is fairly routed, for this,
often the lowest point of the vital powers,
is the turning place where the patient can
not tarry long in such enfeebled condition.
At the beginning of the convalescent stage
the physicians work is practically done.
Medicine is not food-not building material.
Therefore, his efforts must be supplemented
and the patient carried safely through this
critical period to renewed health by proper
nourishment. This demands the aid of the
skilled dietitian. If the patient dies during
convalescence you may more certainly at
tribute the demise to the manner of feed
ing than dosing
There is no line OF the culinary art
which demands such exact knowledge and
skill the preparation of food for the
sick Special training is imperative, as
6iv,or ms ga "a he Int Tod
however willing she may be to assume
the duty. Her desire to give the sick
one the best in the house shows a laud-
able spirit, but is kindness that often
kills. for her idea Of the best Is often the
worst possible for the patient-ignorantly
selected foods and combinations that are
prepared in defiance to all hygienic laws
rich connections which would try the d.
gestion of person In health. Then, too,
there are fixed traditions in the minds of
many, relative to certain kinds of food
being always suitable as nourishment in
certain diseases. This general knowledge
may be as hurtful as no knowledge at all
If one does not take in consideration the
complications that not infrequently arise
and cause serious disorders in one or
more of the digestive functions during the
progress Of the disease. Then. too. the
dietitian must be prepared to discover
certain bodily or mental peculiarities in
her patient, either prenatal or cultivated,
which make 1t often impossible to admin
lister certain kinds Of, foods deemed most
important nourishment. and a valuable
waste repairer in certain diseases. Often
the list of materials permissible under
such conditions is very limited The per-
son who prepares the nourishment must
understand fully the gravity of the situa-
what effect the diet. properly prepared.
has on the patient after each feeding. If
not satisfactory it, does not matter
whether the cause IS due to aforemen-
toned complication. sor1 fancy. or some
idiosyncrasy, the patdent must never be
forced or even allowedsto take food that
is not entirely acceptable and does not
leave him just one step further on the
road to recovery. Dofrot forget that the
patient may be fed mentally as well an
physically. Sickness reffnes and sharpens
the sense of taste, smell and sight to
surprising degree, and the caterer must
not be skilled only in her special line of
cooking, but haves that extra faculty that
can season and flavor to such a degree of
nicely the supersensitiveness Of the sick
one will be gratif1ed and not offended.
She must likewise have a keen eye for
artistic effects. must be neat and dainty,
for much of the success in feeding in ILL
ness Is due to the possession of all these
qualities and the capability to use them.
A daintily arranged invalids tray will
tempt the appetite to the forgetting Of
imaginary distaste for certain foods which
are most necessary for them to partake of.
Keep the patients mind absolutely free
from the subject of eating-that should
concern the nurse only-to see to 1t that the
nourishment always appears as a pleasant
surprise to the patient with the first pre-
monitiOn Of hunger. Not too much Of 1t,
or too many dishes. A crowded tray is an
objectionable offense in the mind of the
critical sick. although their eyes generally
magnify their capacity for good digestion.
The number Of preparations which may be
given the very sick are not numerous, but
are restricted to few liquid foods. in many
instances; and tax the ingenuity Of the die
titan perhaps more severely, If the pa
tient Is at all capricious, or the disease one
OF many complications. With well-select-
ed list of dishes to choose from, knowledge
to prepare them. perfect understanding of
the situation. feeding back health is an
Interesting and all-absorbing work, whether
the subject be beloved member of your
family or only a ease" Aside from the
way the food is prepared, there are certain
important points to remember. Materials
must be absolutely pure. fresh. and of finest
quality. Those that should be served hot
must be hot. The cold dishes cold enough
to be grateful to the palate. They may be
ice cold. or frozen in cases of fever and
when a feeding consists of few spoonfuls
only. The tray must be light and not too
large, the linen snow white. silver bright
and the dishes clean. dainty, and selected
with view of carrying out delicate color
schemes. Flowers are always pleasing, but
one blossom, bud or spray is sufficient, and
flowers with heavy. overpowering fragrance
must not be selected unless the patient has
a special desire for their odor. In this case
they may exercise curative power. Never
do any cooking within sight or hearing of
the patient. or allow foods or dishes to
stand In the sick room.
1t Is, OF the greatest Importance that all
utensils and everything employed in this
line OF work be scrupufously clean and for
the time being at least, not used for any
other purpose. No utensils of unprotected
metal. or those that will absorb favors.
should be used. as they are apt to impart
these In a manner very disagreeable to the
preternaturally acute senses Of the invalid.
General Rules for Feeding the Sick.
For general rules for guidance. in feeding
the sick we copy the following from high
authority: , thS
In acute disease it isIYFsil to recommend a
special plan Of diet :finachronic cases 1t is
often more convenient simply to forbid
those articles which are likely to prove
harmful uSg
Before recommending, any article 1t Is
well to ascertain whether the patient likes
1t. and how it agrees With him No article
Of food should be forhid6en unless one has
good reason for doing 50. -
Unless there is semeSstYpng contra-indica-
ton, attention should always be paid to