The old adage, "stuff a cold and starve a fever" has been
completely reversed. Colds are now star\'ed, while fevers are
Btarved only long enough to re.st the digestive organs. Thenw
after effort is made to supply sufficient food t-o keep the body
from any eonniderable loss of tissue. This is particularly well
ilhjstrated in the modem treatment for tj'phoid fever.
i
Generai direcUant for feeding f ever patients.
1. R<«t the fligentive tract for a day or longer by a reduction of to
food. Cinultiatly iticreaso the amount of food.
2, At all times give only those foods which are reaclily digested and alv
lorbed. A fluid dift may be best.
3, (live a anmll qyantity of liquid very frequently since ihlfst ia Stisat
at this time and ahould be relievetl.
4. Give food in HmaJl quantitjc« at fn^quent intervak, from IH t4i 2 ^
hourH. Tlie otiiline of a fluid diet of high fuel value (page 456) will gjvi! H
some idea of the needs of fever patienta and ways of meeting these xiceds.
FoodB wh kh may be used in fever,
1 . Milk may bt- uhixI up to 1 H to 2 quarts a day. It may be modifkd
by dihilinn it with wit^^r, or by adding cooked cereal, creain, milk-sugar,
egg, or malted milk* Ita taste may he modified by adding beet cxireet,
ooooa» oolf ee, or tes.
2. n«ar ntmpif sueh as broths, bcTcf te^, and beef jui6e may be used.
3. Kggt*, — Frofth eggs may lie used up to 4 or aometimes 6 a day. They
may \ic fed mw, in milk or fruit juice, or they may be very slightly eookecL
4. Crtmm nmy Ijc Uiiwd in moderate quantities, and must be used with
caution since fat in likely to overtax the digestive organs.
5. Sugar, — ^The beeit nugnr 18 milk-sugar, since it is only slightly sweet. H
Up to 6 or 8 ounces may be UBed daily. V
6. CertaU, — W^-oooked eereals may be steftoed and given in milk as
A
FOOD FOR THE SICK 463
7. Soft toast may be used in those cases in which difficulty is experienced
with a fluid diet.
Diet for typhoid fever.
A diet high in fuel value is now used for typhoid patients,
the condition of the patient governing the amount of food given.
The following modified milk diets illustrate high calorie pos-
sibilities of a simple fluid diet.
0
Modified Milk Diets for Typhoid Fever*
Calories
For 1000 calorics a day:
Milk, 1000 c. c. (1 quart) 700
Cream, 50 c. c. (1-2/3 oz.) 100
Lactose, 50 gm. (1-2/3 oz.) 200
This furnishes eight feedings, each containing:
Milk, 120 c. c. (4 oz.) 80
Cream, 8 gm. (2 dr.) 15
Lrfictose, 6 gm. (13/^ dr.) 24
For 2000 calorics a day:
Milk, 1500 c. c. {VA quarts) 1000
Cream, 240 c. c. (8 oz.) 500
lactose, 125 gm. (4 oz.) 500
This furnishes seven feedings, each containing:
Milk, 210 c. c. (7 oz.) 140
Cream, 30 c. c. (1 oz.) 60
Lactose, 18 gm. {\M dr.) 72
For 3000 calorics a day:
Milk, 1500 c. c. (IH quarts) 1000
Cream, 480 c. c. (1 pint) 1000
lactose, 250 gm. (8 oz.) 1000
This furnishes eight feedings, each containing:
Milk, 180 c. c. (6 oz.) 120
Cream, 60 c. c. (2 oz.) 120
Lactose, 30 gm. (1 oz.) 120
FOOD FOR TUBERCULOSIS PATIENTS
Tuberculosis is almost always accompanied by fever. Un-
fortunately lack of appetite may be associated with the in-
creased food need that is due to fever and wasting tissue. The
problem is, therefore, threefold: (1) to increase the appetite
* Coleman, American Journal of Medical Sciences, January, 1912.
464
A MANUAL OF UOHB-MAKtSG
4
Page 262
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The old adage, "stuff a cold and starve a fever" has been
completely reversed. Colds are now star\'ed, while fevers are
Btarved only long enough to re.st the digestive organs. Thenw
after effort is made to supply sufficient food t-o keep the body
from any eonniderable loss of tissue. This is particularly well
ilhjstrated in the modem treatment for tj'phoid fever.
i
Generai direcUant for feeding f ever patients.
1. R<«t the fligentive tract for a day or longer by a reduction of to
food. Cinultiatly iticreaso the amount of food.
2, At all times give only those foods which are reaclily digested and alv
lorbed. A fluid dift may be best.
3, (live a anmll qyantity of liquid very frequently since ihlfst ia Stisat
at this time and ahould be relievetl.
4. Give food in HmaJl quantitjc« at fn^quent intervak, from IH t4i 2 ^
hourH. Tlie otiiline of a fluid diet of high fuel value (page 456) will gjvi! H
some idea of the needs of fever patienta and ways of meeting these xiceds.
FoodB wh kh may be used in fever,
1 . Milk may bt- uhixI up to 1 H to 2 quarts a day. It may be modifkd
by dihilinn it with wit^^r, or by adding cooked cereal, creain, milk-sugar,
egg, or malted milk* Ita taste may he modified by adding beet cxireet,
ooooa» oolf ee, or tes.
2. n«ar ntmpif sueh as broths, bcTcf te^, and beef jui6e may be used.
3. Kggt*, — Frofth eggs may lie used up to 4 or aometimes 6 a day. They
may \ic fed mw, in milk or fruit juice, or they may be very slightly eookecL
4. Crtmm nmy Ijc Uiiwd in moderate quantities, and must be used with
caution since fat in likely to overtax the digestive organs.
5. Sugar, — ^The beeit nugnr 18 milk-sugar, since it is only slightly sweet. H
Up to 6 or 8 ounces may be UBed daily. V
6. CertaU, — W^-oooked eereals may be steftoed and given in milk as
A
FOOD FOR THE SICK 463
7. Soft toast may be used in those cases in which difficulty is experienced
with a fluid diet.
Diet for typhoid fever.
A diet high in fuel value is now used for typhoid patients,
the condition of the patient governing the amount of food given.
The following modified milk diets illustrate high calorie pos-
sibilities of a simple fluid diet.
0
Modified Milk Diets for Typhoid Fever*
Calories
For 1000 calorics a day:
Milk, 1000 c. c. (1 quart) 700
Cream, 50 c. c. (1-2/3 oz.) 100
Lactose, 50 gm. (1-2/3 oz.) 200
This furnishes eight feedings, each containing:
Milk, 120 c. c. (4 oz.) 80
Cream, 8 gm. (2 dr.) 15
Lrfictose, 6 gm. (13/^ dr.) 24
For 2000 calorics a day:
Milk, 1500 c. c. {VA quarts) 1000
Cream, 240 c. c. (8 oz.) 500
lactose, 125 gm. (4 oz.) 500
This furnishes seven feedings, each containing:
Milk, 210 c. c. (7 oz.) 140
Cream, 30 c. c. (1 oz.) 60
Lactose, 18 gm. {\M dr.) 72
For 3000 calorics a day:
Milk, 1500 c. c. (IH quarts) 1000
Cream, 480 c. c. (1 pint) 1000
lactose, 250 gm. (8 oz.) 1000
This furnishes eight feedings, each containing:
Milk, 180 c. c. (6 oz.) 120
Cream, 60 c. c. (2 oz.) 120
Lactose, 30 gm. (1 oz.) 120
FOOD FOR TUBERCULOSIS PATIENTS
Tuberculosis is almost always accompanied by fever. Un-
fortunately lack of appetite may be associated with the in-
creased food need that is due to fever and wasting tissue. The
problem is, therefore, threefold: (1) to increase the appetite
* Coleman, American Journal of Medical Sciences, January, 1912.
464
A MANUAL OF UOHB-MAKtSG
4