Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-01-07
food AND HEALTH
BY WINIFRED STUART GIBBS.
Food Specialist.

The lash of one northeast gale re-
minds us that the season for possible
influenza is upon us. LUCKILY, we
need not fear a frequent recurrence
Of such disa strous epidemics as that
of 1918. There is always the posi-
biiity, however. of this particular,
vicious little germ getting in its work
if we are not well forllned 10 WIN
stand its onslaught.
Influenza or the grip. as it is often
called, is not, of course. essentially
dietary disease, but sensible feeding
will help both the patient and the
physician.
Considerable increase of tempcra
ture is the most outSta ndlng feature,
and the sufferer should have very
light and diGestible food, such as that
indicated in any simple FEVER.
When special organs are involved,
due regard must be given TO their re
uuirements. If there is much gastric
dsturba with accompanying Nomlt-
ing. the diet for simple fever may
have to he modified.
In the main, the diet should be
somewhat like this: StarChy foods are
the first to present themselves as ne
ing friends in need. Carbohydrate
possesses the quality of protein
sparing. so that the feVerweakened
sive amount of waste resulting from
eating foods rich in protein. AS IN
any disturba nee of the digestive sys-
TEN, there is apt to he present con
siderable intestinal putrefaction and
the starch also helps to fight this con-
dition.
AS to the form in which to give
such food, tapiOCa, arroWroot, corn
starch or sage are GOOD and any
toasted crackers. will add to the value
Of tho diet as whole.
But starchy food is not all. There
must he a certain amount of protein.
| a nd il must 10 served in such a form
as not 10 intensity the fever. Raw
certified milk is one Of the hest forms,
but not all individuals, whether i'll or
well. can take it.
Therefore, some of the many milk
prepa rations step into the breach, as,
for instance. huttermilk, kounniss. zoo
lax or junket Just as there are IL
ways some who cannot take milk,
there are others who cannot eat eggs,
and this is apt to he intensified dur
ing illness. II is suggested that the
yolk only of eggs be used. s this Of
! fers a specially digestible form of fat
or energy. while the white might add
To the intestinal putrefaction. If the
whole egg can be taken. the well
known inva lid dishes such coddled.
poa ched or dropped are good. Egg
and milk. or, If there is physicians
prescriptions. eggs with brandy or
sherry will serve as suggestions. If
the temperature is not unduly high.
a little scraped raw beef may he given
between slices of - hour old bread.
As to whether hroths are allowed,
this will depend on the temperature
and nbNciria n = orders.
Beverages are important in feed.
ing fever patients. and there should
he an abundance Of plain water, milk,
lemonade. orangeade or grape juice.
II is manifestly impossible to give
definite Instructions as to quantities.
But in the main about 10 ounces Of
starchr food will probably he an aver
age serving.
If milk or milk preparations figure
largely in the diet, there may be given
as much as three pints or two quarts
a day. but this point must never be
| decided by any one but the physical n.
The physician must also decide as to
the quantity of fat and the quantity
of fluid.