A manual of home-making

Sick persons need as much energy as well ones who live under the same conditions. Moreover, fever patients are using up considerably more encrg\" than well persons. Nevertheless,^ at the lieginning of any illness which may have been affected by food eaten, it is generally desirable to rest the digestive tract by a day or more of fasting and by several days of moder- ate diet. If there is prospect of a protrac^ted illness, a fasting period is ysually limited to one day. If tbe illness is brief and particularly if food aggravates it , the fasting period may be ex- tended over two or even three day^, depending on the response and vigor of the patient. I I FLUID DIET Generally illness means that the body is below par and cannot stanti the strain of even normal conditions. This necessitates reducing all kinds of work which the individual would normally 455 A 456 A MANUAL OF HOME-MAKING do. The digestive orgaa^i, as well m other parts of the body^ must have rest. The food should therefore be reduc^ed in total amount and should Ix* of a kinti that is readily digested aiid absorl H'd. Foods in a fluid or soft condition meet this require- ment most satisfactorily. They are dilute and have as a rule a rather low focnJ vah^f^ A fltiid diet ha** in ^t^neral a food value lower than actual body nee<ls. This is dcj^irable in mwt cases in which rent for the digc*stive organs is of prime importance. A fluid diet may Ixt m constitutt»d, however, a» to meet actual food needs. The food value of the fluid diet must depend oq the condition and needs of the patient. TABLE XXVII.— Foods fob a Ftrii> Dtar 1 I K*nd af/ovd Bfoihs, cl««r aoupn, b<teJ ttiit Beef Juiof^ C«K!&1 gmc'U . Quaiificati/mB a* food Acrveable to XjuH*, »tti»ulaliJiR, com- forting^ Oood u c&rrifm of citru nu"^ triljon, »url:i u c>«- rtsab and esKa^ Lour Id foot! vaftte. l-IiuiiLv iliffostcd pro- tein ftjOil. Eipcn- Wtisi vnkmhle sick'* room food. Kan ntl- round Qutniivo valttiv T?* a iKtKid Ciirr:. ■ " ' '- u\i- iri. u". iin*! 'I I'. .i; > pi>iir. \: , ■ .1 . Itt^i.-. I .,.- i octryA •:< ■ caf y ^'. ■ '. ■ i init r , of «T«/ai cui be incnteapd. •1. If in (frijri VlUunbtc to inrrfft** milr:' 'of oth^ Ii na fmit ]>\i^-\ - k!y[ vnih brtjih or itniHi A viU untile All-round food. Proportiitn* for wiakimg !• jnotand meftt 1 ouncf cf^rcftl lo 1 -|t. ifirni.jr _' inaiiotrj rt'ivjil to I rjr, wati«f I qt, nulk r ,^1 ,,.,'k '• • I" - »!f\'hit- itr^i crrriil ta 1 qt. urnlcr 0 onnrf« d«*3itiift- if«d c^'ftNd to I (|t. milk C««ii JtJmiiaf 1 cup giva 25 < • #«■■ FOOD FOR THK SICK 457 l.Ht meal: cup milk. 2rui meal 1 c^g white 3rd meal. 4th meal: 5th meal: Cth meal- 7th moal: 8th meal: sugar. mh meal: A lijpimi 7ncal plan for a tefnporary fluid diet hatritig low food vulue. The following diet is low in calorie value and must I>c^ in- creased as 800U as possible. Food should be given every two hours. 1 cup ccrciil gruel made \nth milk or J^ cup coffee with l^ Fniii juice with egg (}i cup fruit julee, I to 4 tcasfx>ODS sugar, li. f^Np water). 1 cup broth *jr beef ten. I cutj cereal f^niH made wiih milk. 14 t*u[> fruit juice dilutetl wilh '2 ^'wp water. 1 cup cereal )a;ruel made with milk, 1 euji broth,