Selection of Foods for the Sick. — Methods of preparation of food for the sick differ little from methods of preparation of food for those in health. The greater difference is in the selection of the foods to be prepared. To know just what foods to select for patients suffering from different diseases requires a thorough knowledge of the nature of diseases and of the chemistry of nutrition. In severe illness, however, the physician prescribes definitely the diet of the patient. In the absence of a trained nurse, it is the home-keeper's work to follow the physician's directions and to prepare such foods as can readily be digested. Often the home-keeper not only prepares, but selects the foods for the indisposed members of the household. In any case of feeding the sick, the following suggestions should be kept in mind : (a) Choose easily digested foods and prepare them in such a way that they will be easily digested. Since digesting is dissolving (see Solution and Digestion, p. 29), it follows that liquid foods are digested with the least effort, hence the use of milk, broths, soups, and gruels in sick-room diet. Such semi-solid foods as eggs (uncooked or soft cooked), cereals, softened toast, etc., are also easily digested. Avoid foods that are digested with difficulty, as pastry, fried foods, " rich " sauces, pork, veal, lobster, and baked beans. (6) Give special attention to the selection of foods that appeal to the appetite. When foods are served, even though they are selected according to the physician's directions, 332 THE SICK-ROOM TRAY 333 likes and dislikes of the patient should be observed. If food suitable for the patient is distasteful to him, substitu- tions should be made or distasteful foods should be dis- guised. Eggs, for example, are most valuable foods for the sick. If disliked by the patient they may be slipped into such foods as cocoa or gruels. Appeal to the appetite can be made by changing the methods of preparing foods. The selection and preparation of food for the sick call for in- genuity and resourcefulness on the part of the home-keeper, (c) Prepare less food for the sick than for those in health. Sometimes a lessened quantity of easily digested food is all that is needed to effect recovery from an indisposed condi- tion. It might seem that very little if any food would be needed for one at complete rest. But some energy is needed to carry on the involuntary activities of the body, such as the beating of the heart, and the movements of the lungs. (See Table of Energy Requirements, p. 368.) For the very sick patient, food served in small quantities, but served often, is necessary. Selection of Foods for the Convalescent. — In recovery from severe illness, there is often the problem of building up an emaciated body. Knowledge of the proper quantity and the kind of food aid greatly in solving this problem. These questions are discussed in another chapter. (See Daily Carbohydrate and Fat Requirement, p. 371.) However, many of the suggestions for the selection of foods for the sick apply to the selection of foods for the convalescent. Preparation of Special Foods for the Sick and for the Convalescent. — (1) Milk. — Milk is one of the most impor- tant foods for an invalid because it is a liquid containing valuable nutrients. It is used in a partially predigested condition in Junket "Custard" (see p. 116), peptonized milk, and malted milk. Buttermilk, kumiss, and matzoon are often agreeable and beneficial to the sick ; by some, they are 334 THE PLANNING AND SERVING OP MEALS more easily digested than whole milk. Frozen desserts made of milk or cream are popular foods for the sick.

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Selection of Foods for the Sick. — Methods of preparation of food for the sick differ little from methods of preparation of food for those in health. The greater difference is in the selection of the foods to be prepared. To know just what foods to select for patients suffering from different diseases requires a thorough knowledge of the nature of diseases and of the chemistry of nutrition. In severe illness, however, the physician prescribes definitely the diet of the patient. In the absence of a trained nurse, it is the home-keeper's work to follow the physician's directions and to prepare such foods as can readily be digested. Often the home-keeper not only prepares, but selects the foods for the indisposed members of the household. In any case of feeding the sick, the following suggestions should be kept in mind : (a) Choose easily digested foods and prepare them in such a way that they will be easily digested. Since digesting is dissolving (see Solution and Digestion, p. 29), it follows that liquid foods are digested with the least effort, hence the use of milk, broths, soups, and gruels in sick-room diet. Such semi-solid foods as eggs (uncooked or soft cooked), cereals, softened toast, etc., are also easily digested. Avoid foods that are digested with difficulty, as pastry, fried foods, " rich " sauces, pork, veal, lobster, and baked beans. (6) Give special attention to the selection of foods that appeal to the appetite. When foods are served, even though they are selected according to the physician's directions, likes and dislikes of the patient should be observed. If food suitable for the patient is distasteful to him, substitutions should be made or distasteful foods should be disguised. Eggs, for example, are most valuable foods for the sick. If disliked by the patient they may be slipped into such foods as cocoa or gruels. Appeal to the appetite can be made by changing the methods of preparing foods. The selection and preparation of food for the sick call for ingenuity and resourcefulness on the part of the home-keeper, (c) Prepare less food for the sick than for those in health. Sometimes a lessened quantity of easily digested food is all that is needed to effect recovery from an indisposed condition. It might seem that very little if any food would be needed for one at complete rest. But some energy is needed to carry on the involuntary activities of the body, such as the beating of the heart, and the movements of the lungs. (See Table of Energy Requirements, p. 368.) For the very sick patient, food served in small quantities, but served often, is necessary. Selection of Foods for the Convalescent. — In recovery from severe illness, there is often the problem of building up an emaciated body. Knowledge of the proper quantity and the kind of food aid greatly in solving this problem. These questions are discussed in another chapter. (See Daily Carbohydrate and Fat Requirement, p. 371.) However, many of the suggestions for the selection of foods for the sick apply to the selection of foods for the convalescent. Preparation of Special Foods for the Sick and for the Convalescent. — (1) Milk. — Milk is one of the most important foods for an invalid because it is a liquid containing valuable nutrients. It is used in a partially predigested condition in Junket "Custard" (see p. 116), peptonized milk, and malted milk. Buttermilk, kumiss, and matzoon are often agreeable and beneficial to the sick ; by some, they are more easily digested than whole milk. Frozen desserts made of milk or cream are popular foods for the sick.

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