The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-04-15
Through oonvalescence.

Through Convalescence.
The prevailing system at the present
time, in regard to the feeding of fevers.
is a reaction against the starvation
plan pratticed centuries ago. The
modern plan is admittedly the most ra-
tional. but there is danger that the
new doctrine may be carried too far.
and too much. rather than too little
nourishment may be given; therefore
the greatest care must be exercised in
the supervision of the diet, especially
when a patient is recovering from
typhoid fever. A marked feature dur
ing the convalescence is often a vorac-
ious appetite and urgent demands for
a varied and liberal diet of substantial
food. Great firmness is required to re-
sist the patients entreaties, for any i'm
/ prudent feeding al a time when the
powers Of the digestive functions are
still very limited will be very apt to
prove disastrous. Even when solid
! foods are anowa BILE, this condition must
4 be borne in mind and no more nourish-
ment given than can be readily and
completely disposed Of by the weaken
/ ed digestive powers. Any solid food
4 that escapes digestion in the stomach is
sure to act as an irritant in passing
through the intestines and while the
slowly healing Lucrative and inflam-
matory changes are still existent, rise
in tempera ture, and often a serious re-
lapse VIII follow. The dietetian must
carefully note the digestive and absorp-
/ tive capacity of each separate case IN
der her treatment and regulate the
amount of nourishment accordingly.
! While we have stated that milk is &C
cepted a. the most serviceable of the
I fluid foods If thOughtlessly admins
tered it IS responsible for much mis-
chief as food for typhoid fever pa
| tents. The fact that milk Is not act
ually a liquid food after it is taken into
the stomach does not seem to be gen.
orally recognized, hence the disturb
ance often following the giving of milk
to the patient. The masses of milk curd
in the stomach may cause vomiting;
in other instances a noted continuance
of diarrhoea when this firm, cheesy
mass passes through the infiamed and
4 catarrhal intestine. 1t is possible for
/ milk diet to prove utterly unsuited, but
more probable that its failure as a food
is due to its too free administration
when the amount absorbed by the pa
tient is exceedingly small. BY the con-
slant introduction of decOmpOsable ma
| terial into the intestine. it is not posi-
bic to keep it free from putrescent
matter. or the bowels at rest. on ac-
count of the maintenance of diarrhoea.
All food is useless when it fails to
nourish or is not absorbed
For the first ten days of GONZALES
| cence a fluid diet is the safest form of
IOuI1SHUlEAl anu IL 10 OllCh hCCOccci
that this should be very dilute. At this
stage. plenty of good, pure water
should also be given for antiseptic
and eliminative reasons, both in the
food and for drink. When milk admin
iStered even in very dilute form and
small quantities. absolutely disagrees
with the patient and must be discon-
tinued. freshly made, clear SOUPS, may
be given, or clear meat jellies whipped
with the beaten white of egg. White of
I l14t wit clear water and
favored with squeeze of lemon juice
| or pure fruit juice is very sefViceable
in supplying nutritive constituents
However, when whole milk is tolerated
and readily absorbed do not dilute 1t,
J but alternate the feelings with other
LIQUID foods which will remain fluid in
side as well as outside the body. In
this way no unabsorbed food viii accu-
mulate in the small intestine to under
go decomposition which will cause lrri-
tation-
When beginning solid feeding watch
the patient carefully and note the rrst
symptoms. if any. of indigestion re
the clear soups may be added a slight
thickening of ground rice or well-baked
-four Or if you are sure of the quality
of your bread you may use as thicken-
ing a few Well-moistened crum bs rub
bed through a sieve. From this stage
YOU advance rapidly to the thicker.
more substantial preparations ~ the
4 farinaceous foods-adding to your
broths and milk, rice, sage. tapioca.
arrowroot white meat of chicken
pounded and rubbed through sieve.
sweetbreads rubbed to a paste, custard
buildings and fruit jellies-
For those accustomed to meat diet
the pounded pulp of raw meat is con-
sidered a most valuable restorative
food. as it is digested three times as
rapidly as cooked meat.
The digestive powers of the patient
must guide the dietitian in regulating
the time for Feeding the patient. An
after dinner cup or wine-glass full Of
milk or broth an hour or so apart is
quite enough for the beginning. When
a tumblerful can be taken, give every
two hours. giving the beef tea or broth
every third feeding for a change. IN
less patients exhausted condition re-
quire it do not administer much food