The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1942-05-11

siderlng the increase in our aged
population. A number of scientific
treatises have appeared Of late in
the field of geriatrics, which is the
speciality of the treatment of the
elderly. and among these studies
have been scientific investigations
Of the dietetic adjustments which
must be made for the aged.
In the first place the total
amount Of food required is re-
duced rapidly after the age of 60.
From 90 to rs years the total cal
oric requirement is estimated as 10
per cent less than in youth and
middle age. For those over rs it
WoCi , : p ra~ c-f. SIS.
There are certain elements in
food which old people probably
need more of than would be indi-
Gated by their weight and by the
total food intake. Protein, that is
to say meat, eggs and milk, should
be kept at least as high as that of
a young person.
Digestion Poor
The digestion Of elderly people
is poor and their absorption of
minerals and vitamins is often not
as good as normal. They are in
clined to show deficiencies of cal
cium, phosphorus, iron and iodine.
Calcium can be found in milk,
which brings US back to our .origi-
nal statement that the diet of old
age should be the diet of infancy.
Cheese is also a good food for
elderly people because it is easy to
digest and rich in calcium.
Milk is a poor source of iron,
and in the aged, iron should be fur
nished and, in fact, pushed in the
form of green vegetables and fruit:
Sea foods contain iodine.
The diet may contain plenty of
vitamins, but it is notorious that
vitsmin deficiencies can come from
lack of absorption and in the diet
of the aged there should be espe-
cial care on the part of the dieti-
tian TO see that the vitamin con-
tent is high.
1t is well to space the meals Of
those over so with at least four
and one-half hours between meals
and three meals a day. The meals
should be approximately equal in
calories without any one large
meal that would overtax the diges-
tive system.
The following menu is suggest
ed for sedentary patient rs years
old:
Breakfast: ORANGE juice, u cup;
Rolled oats, cooked, "a cup; whole
milk, cup; egg. / medium-sized;
bacon, crisp, ga slices; toast,
slice; butter, square; marmalade,
teaspoonfuls; cream, 1 table,
spoonful; sugar, teaspoonfuls;
coffee, | cup.
Lunch: Bread, / slice; butter, l
square; tomato, y cup; peas.
young, canned, u cup; potato, size
of 2 eggs; meat, medium fat, 1
slice; baked apple, small; cream.
4 tables2oonfuls; sugar, 2 tea
spoonfuls; coffee or tea, cup.
Dinner: Bread, slice; butter, 1
square; string beans, u cup;
beets, !. cup; sliced bananas, u
medium-sized; cream. l table
spoonful; meat, medium fat,
slice; milk, 5/6 cup; sugar. / scant
teaspoonful; chocolate cornstarch
pudding.
QUESTIONS AND ANSWERS
Mrs. E.:-My baby is nine
months old. | have changed from
the canned milk formula to pas
teurized milk. / always thought it
necessary to boil pasteurized milk
three minutes but have been told
by nurse that this is not neces-
sary. Which is correct, please?
How long is it necessary to boil
nursing bottles and nipples? also
thought the scum which forms on
top during boiling is the cream. Is
lhis correct!
Answer: Pasteurized milk is
supposed to be sterile for all prac-
teal purposes and it Is therefore
unnecessary to boil 1t. Nipples and
bottles Should be boiled for three
minutes after the water comes TO
boil. The scum that forms on the
surface of boiled milk is protein
and not cream. It can be skinned
off without doing any special harm.
Marsh thinks they may take
charge OF that, too, with mascu-
Unity simply under orders from the
madame.