Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-11-12

HOLD
lINTS

In the price or medicine, particular atteu-
! ton is now directed to the diet. Save In
acute illness, the right dietetic treatment
and proper food are depended upon. quite
as much, If not more, than medicine carry
ing out the suggestion of a prominent En-
glish physician, who says TT were well If
greater heed were paid to the treatment OF
the patient than is commonly bestowed on
that disease"
Various notifications of diet are neces-
STATED by divers diseases. Even wholesome
articles of food that would be all right I'M
der normal conditions, must be avoided in
certain difficulties, and while all the unaf-
fected parts of the body must be carefully
nourished, there are other certain kinds of
food that should be given for curative pur-
poses. Doctors and nurses alike are nova
days required to make a study of invalid
diet in order to bring more exact knowledge
to bear in the dietetic treatment OF many
morbid states.
The physicians directions. to the diet
necessary for his patient, often occasion
much consterntaion in the household, where
an efficient trained nurse is not employed.
"Peptonized'' and "albumerized' have be-
wildering sound to ears unaccuStOmed; the
Injunction to give food containing no
starch or sugar means little to the average
housewife, and 'diabetic Diet finds her
all at sea- In the selection. preparation and
service of any invalids food, there are GER
tain fixed rules that may be briefly sum
married as follows:
1. Regularity in feeding. No patient
| time for meals. Unless one has been Ill
| herself, 1T is difficult to imagine the sink
| ing, nauseating feeling that comes to a
| sick person when the meal has been for
| gotten or delayed.
| 2. Give the nouriShment in as concen-
| trated a form possible
| g. Battle the patients face and hands and
rinse the mouth before each meal The
| comfort of the patient is dependent in a
| large degree upon the conditions of the
| mouth.
| 4. Be sure that everything served is alb
| solutely fresh, sweet and sound. whether
meat fish, eggs, vegetables fruit.
8. No fried foods should ever be given an
invalid.
g. Provide as much variety as possible.
and let things be surprise.
| Z. Serve everything in the most attrac-
! tive manner. The daintiest dishes the
| house affords are none too good for a sick
| room. The tray should be covered with a
| fresh. well Numbered cloth; glass. silver
and china, clean and bright; tea, coffee or
chocolate taken to the sick room in a small
| covered pot and poured where the patient
| can see it, if not too sick. Serve boiled eggs
| or dry toast wrapped in a fresh napkin
! with the butter in a separate dish. Broiled
| meat and fish should be put on hot plate
| with another hot plate placed over 1t, so
so that it may reach the patient hot and
| appetizing. Remember always to have hot
| things hot and cold things cold. Don't
| spill things. nor let them get 'mussy
| The horizon of the sick room is a very
| small one, and things that would go I'M
| noticed in health, assume large proportions
| occasioning genuine distress, when the body
| is weak.
! s. All starchy foods require long cooking.
| o. Albuminous foods. such eggs oys-
| tiers, etc, must be cooked at low tempera-
| ture or they will harden.
| 10. Fats such as butter and cream, are
| best added to the cooked food, after rec
| moving from the fire. Olive oil is invalua-
| BILE in aenemc or nervous invalidism, or in
| any trouble with the respiratory organs.
| Ill. The less fruit is SWeeteneu the better
1t is
II. In fevers give food that is most cas-
| lily digested. Milk, which contains all the
| food principles, is the best special diet for
fevers.
10. In typhoid fever the intestines are
the seat of the trouble, and all solid foods
should be debarred. Here nutritious broths
and liquids are needed, but no meat should
| be given until the temperature has been
| normal for several days. In scarlet fever,
avoid all heterogeneous foods. because the
| kidneys and skin congested, and those
| are the organs that excrete nitrogen. Their
| work should be leSSened, not increased. For
| this reason any of the legumes. beans,
| peas or lentils. should not be used Broth
made from them would be most disastrous
| while beef or mutton broth, which are
| less nutritious, can be readily assfmilated
| At the beginning of a cold the diet should
| be light but slightly stimulating and solid
Avoid greasy foods, cheese, pork, veal and
game In catarrhal conditions, smoked or
| sailed meats should be taboOed as also tea
| starch diet aggravates catarrh.
| In diabetic troubles, where an exclusive
| milk diet is not required, gluten bread
| and gems are invaluable. also soups of
| all kinds made without beans, peas or
| flour the thickening being made with
| yolks of eggs or Irish moss. Fish, fresh,
| sailed or shell, if served with bechamel
| or cream sauce thickened with eggs,
| green vegetables, mushrooms and light
| salads dressed with French dressing or
mayonnaise, eggs in various forms, cook
| ed fruits emitting sugar, saccharine be-
| ing substituted, or else the fruit cooked
| long enough to bring out it's own sweet
| ness are all in order. OF jellies none but
| the unsweetened, such as calves foot
| jelly, favored with wine, should be used.
| Desserts containing neither sugar nor
| starch are limited to plain junket, plain
| ice cream, Irish moss blanc mango and
| fruits. If a small amount of sugar is al
| lowed the list will then include cup GUS
| tards, fruit ices and souffles snow pud
! ding and apple charlotte.
| Beef Tea-This should always be pre-
| pared at home, unless one has access to
! flrst-class diet kitchen. Take one pound
| of the round of beef, remove every scrap
| of fat and chop very fine. Cover with one
| pint of cold, soft water and stand aside
an hour. Then place in jar in the oven
| or kettle on the back of the stove and
I 70 y,