Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-12-04
FEEDING BACK TO HEALTH.

Most diseases are traceable to dis
ordered system; such condition beinS
due TO some interference with a perfect
digestive process. Illness may be the
result of outside influences, of environ
meat, acting upon and irritating the
nervous system, or it may be due to inn
prcpe, feeding at improper times, I'M
perfect 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
un i airy.
Sickness is unavoidable so long as
lcople ignore the fact that there exists
certain inexorahle laws in nature which
cannot be violated with inpunity.
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 i'll some
wnsti 1g diseases, like fevers, there is a
,period when the loss cannot be equal
lied by repair administered in form of
diet however carefully considered, Erc-
D.l:cu ana SlNcIi AhttiNi'iS i-'S -
most important part during this time,
inaa;ruch as it fights the inSid!o2S ice
inch by inch until the last & cislve
stand is reached and the battle #on or
lost. Even when victory is seemingly
gained by medical skill the danger Is
not plssed-in fact the crisis is not
actually reached until after the enemy
is fairfNDuted. for this, often the low
a:t PORT of the vital powers, is the
turning place where the patient cannot
larry long ia such enfeebled condition
At the beginning of the convaleseent
stage the PHYSICIANS work is practical
W. done. Medicine is not food-not
buiI1inc material. Therefore, his
efforts must BIZ supplemented and tie
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
nav more certainly attribute the de-
mise to the manner of feeding than dos
ing.
There is no line Of the culinary art
Which demands s:lch exact knowledge
and skill as the preparation of food foi
the sick. Special training is impera-
tive, as 10 ordinary cook may safely be
ACKNOWLEDGMENT willing she may be
to assume the duty. Her desire to give
the sick one the best in the house shows
a laudabe spirit but is kindness that
often kills, for her idea of the best is
often the worst possible for the patient
-ignoiantly selected foods and COM
IaE.,
to all hysienic laws-rich corcoctions
which would try the digestion of q per
son i'm health. Then. too. there are fix
Cd traditions in the minds of many, re
latve TO certain kinds of food being al
ways suitable as nouriShnCnt in GER
! tain diseases. This general knowledge
may be as hurtful as no knowledge al
all if one does not take in consideration
the complications that not infiequentlE
arise and cause serious disorders in one
or more of the digestive functions dur
ing the progress of the disease. Then
too, the dictitian must be prepared &c
discover certain bodily or mental
peCul;arities IN her patient. either pre-
natal or cultivated. which make it often
impossible to administer certain kinds
bl lOtilS le''IhtN! lfiDsl liIti'Di lsiil HOUR
ishment. and n valuable waste repairei
in certain diseases. Often the list OF
materials permissible under such COW
ditions is very limited. The person
who prepares the nourishment mus:
understand fully the gravity of the
situation and be able to note inteli-
gently 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 tc
aforementioned complications, or fancy
or some idiosyncrasy, the ratient mas
never be forced or even allowed to take
food that it not entirely acceptable arc
does not leave him just one step furth-
~ on the road to recovery. Do not for
get that the patient may be fed mental
L. rs well us physically. Sickness rl-
Zines and sharDcns the sense of taste
smell and sight to a surprising degree
ana the caterer must not be skilled only