The Montgomery advertiser., 1905-12-10

Proper nutrftion---the rigat kind of food in the right quantities at the right tinies--is the important feature of the treatment. The Kitchens are immaculate.
 The menus for each week are pre- pared by Miss Adele Sater. graduate of Lewis Institute in domestic science, along strict scientific Iin,s. The re- suits of these scientific menu compila- tions Is a perfectly balanced ration" at all times. To the doctors this means that the proper proportion sof proteids, carbohydrates and fats is maintained. The diet for a person in aorrfai health is about 110 grams of proteids, $50 to 400 grams of carbohydrates and 12O grams of fats daily. At Ottawa this proportion is changed so that the patients are given more proteids and fats.
 Stripped of scientific verbiage. the dietary plan means about this: Each patient drinks from two to four quarts of milk a day, as rich as 1t can be had. From six to twelve raw eggs are con- sumed by every ratient, the eggs usu- ally being given in grape juice to make them paiatable. Beef. as rare as pa- tients can be induced to eat it. and mutton are the principal meats used. They are roasted or boiled. Poultry
 
 siderable bacon is used and some ham. Fish Is served once week, but there are always other meats for those who prefer them. All the vegetables ex- cept cabbages are in favor. although po- totoes are not served fried. An abun- dan. supply of fruit, fresh preferred. is given. and enormous quantities of nuts, especially English walnuts and oceans, are consumed. their richness in fats making them valuable. There is a strict ban on pastry, and the desserts used are such as are made of milk and eggs. ice cream being strong ly approved and freely served.
 The serious food problem in con nection with the treatment is not so much to determine the foods that should be used and their proportions as to get the patients to eat the proper food--in other words, to preserve the palatability and at the same time lose none of the food value. It is no easy matter to prepare a menu for half a hundred invalids which they will relish and which is scientifically correct in each case, but strictly modern treat ment of tuberculosis demands that this be done. At Ottawa the appetite is coaxed to healthy vigor. and in most l-cases convalescenee begins when the patient begins to eat heartily of the proper food.
 Consumption is just what the word | implies" said Dr. Pettit. and the cure must be nutrition. or the reconstruct | ion of the tissues consumed. Conse- quentiy we do everything which sci ence dictates to encourage the patient 1 to eat. If the digestive organs Of a patient are abla to do their work fair ly well when he comes here we will create an appetite, ana an appetite that l grows at prodigious rate. If we find a patient not eating enough of certain food we takA the trouble to find a way to make him eat 1t. If patient does not eat enough the matter is immediately reported to the head l nurse, and that particular patients diet | is altered to induce more hearty eat ing."t
 As the digestive organs of consump- lives are usually more or less impaired and weak. the plan is followed of making the patients eat oftener and not so much at time. The first meal of the day is served from 7:30 to 8 o'clock in the morning. At 10 a. m., lunch Is served. Noon is the dinner hour. and at 3 p. m. another lunch Is served. Supper at 6 o'clock is the next meal. and this is followed by an op- tional lunch at D. m. The theory followed is that by frequent meals the digestive organs are kept mildly busy most of the time, and thereby built up instead of being overworked at great CT intervals. The results have demon strated the soundness of the theory.
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