The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-04-05
ghe aaieHa Daily Eagle Sunday ormine April s. 1909.


patient may be fed mentally as well as
physically. Sickness refines and sharpens
the sense OF taste, smell and sight to a
surprising degree. and the caterer must
not be skilled only in her special line OF
cooking, but have that extra faculty that
can season and flavor TO such a degree OF
nicely the super-sensiIiveness Of the sick
one viii be gratified and not offended.
She must likewise have q keen eye for
artistic effects. must Be neat and dainty.
for much CT the success in feeding in IL
neSs is due 20 the possession OF all these
qualities and the capabiiity 10 use them
A daintiIy arranged inbalid's tray will
tempt the appetite TO the forgetting OF
imaginary distaste for certain foods
which are most necessary for them 10
partake OF.
Keep the patients mind absolutely free
from the subject OF eating-that should
concern the nurse only-to see 70 il tat
pleasant surprise 10 the patient with the
first preno-itioa OF hunger. Not too much
Of it. Or too many dishes \ crowded
tray is ar objectionable sofense IN the
rnind OF the critical sick, although their
eyes generally magnify their CAPACITY
for good digestion. The number Of preoa-
rations which may be given the very sick
are not numerous. but are restricted 70
few liquid foods. in many instances; and
TAX the ingenuity Of the dietian perhaps
more severely. II the patient is al all
caprieous OF the diseases one Of many
complications WIKI well selected Est
Of dishes 10 choose from. knowledge 10
prepare them, perfect understanding Of
the situation feeding hack health IS an
interesting and aIl-aosorbIng work,
whether the subject be a beloved meru-
Der OF your family or only a case" ASIDE
from the way the food is prepared thee
are certain important points 10 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 &c grateful 10 The
palate. They may be ice cold or frozen
IN cases OF fever and when a feeding con
sists OF few spoonfuls only. The tray
must be lish. and not too large. the Eren
snow white, silver bright and dishes clean
dainty. and selected with view Of carr
ing out delicate color schemes. Flowers
are always pleasing. but one blossom.
bud or spray IS sufficient, and flowers
with heavy over-powering fragrance must
rot be selected unless the patient has a
peculiar 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
Il IL Of the greatest Importance that all
utensils and everything employed in this
lie Of work be sc-upulousiy clean and
for the time being al least not used for
any other purpose No utensils of unpro-
tected metal. or these that will absorb
favors. should be used. as they are apt
10 import these IN a manner very disa-
greeable TO the prematuraily acute senses
Of the invalid
General Rules for Feeding the Sick.
For general rules for guidance IN feed-
ing the sick we cory the following from
the authority;
In acute diseases it is well 10 recon
mend a special plan OF diet; in chronic
cases it is often more convenient simply
10 forbid those articles which are likely
20 prove harmful.
Before recommending any article il is
well to ascertain whether the patient likes
il. and how it agrees with him. No ARTICLE
Of food should be forbidden unless one
has good reason for doing SO.
Unless there is some strong contra
indication. attention should always be
paid 70 the, wishes and tastes Of the
patient. This rule was firts formulated
by Hippccrates IN the aphorism. such
food as is most grateful. though not 50
wholesome, is TO be preferred TO that
which is better. but distastefuI:' and
Sydenham recognized its value when he
wrote: More importance is to be at
tached TO the desires and feelings OF the
patient, provided they are not excessive
or dangerous. than TO doubtful and fai-
lacious rules of medical art
II any article OF food dissgrees 1t is bet
ter TO reduce the quantity Of it taken
before cutting it out of the dietary alto
gether
Change in diet should. if possible. be
made gradually. One should never pre-
scribe a diet for a patient without hav-
ing first ascertained what his habits are
as regards work and exercise.
Fluid Diet
This Is the first diet In fever. II has the !
OF supplying water to the It's
sues. OF which they stand in special Eeod
in fever; they crafty thirst and do not /
neeessitate chewing. which taxes the /
patient. owing 10 the diminuuon OF the !
secretions.
Mix is the simplest and most available |
n nutritious liquid foods II should form /
the base OF the diet. II it does not seem 1
TO agree with the patient give it in snali /
and taken very slowly and I
or'modify IL by adding water. 4
OF some alkaline or effervescing water. /
Dr. lime water. II may be the fat IN the /
milk causes the trouble. IN this case it /
should &c SKINNED. II the patient tires -
* change the fiavor-a little cold coffee. /
-arameI or malt extract viii often be 1
a greeable-
The milk may be forfeited by addition
Z cream. IL easily borne, OF by one OF
ne carbohydratas. such as milk sugar OF
3 pure geIatine in snail quantity. or the
white OF an egg. or ssverai other food az
.cles well known 70 thu physicians Some
ines milk viii produce vomiting and
lizrrroea. which makes It necessary 20
1eptonize the milk OF give kounsiss In
read
However. restrict the feding 10 the
lain Cand Il necessary dflutedl mix Diet
81 the patient IL bed zith fevers = sort
duration until you fnd that insusicls7t
90 repair nutrition Two quarts a day
viu meet the demands and Sometimes
sven q Iittle less II cases where tbs body
an s1os5 70 a certain extent 70 draw
.rcn 3ts cHn resources. and sometimes
his must he allowed whsn the stomach
: ver5 weak and easily oTertaEst-