477. Three kinds of diet. — Diets for the sick are classi-
fied as liquid, light, and convalescent. Liquid diet
consists entirely of liquid food. In typhoid fever, and
sometimes in other cases of severe illness, nothing but
milk is given for a long time. But usually beef juice
or beef tea, broths, gruels, and, in fevers, cooling drinks
are included in liquid diet. Hot milk or cocoa, given
at night, induces sleep ; tea and coffee are usually for-
bidden at all times, as too stimulating. Wine or
liquor should never be given unless prescribed by the
physician.
Light diet is used in less severe illnesses, or when a
patient that has been very sick begins to improve. It
includes everything belonging to liquid diet, and, in
addition, soft-cooked eggs, soup, gelatine jellies, soft
puddings, custards, fruit, and a little game, poultry, or
tender meat.
Convalescent diet includes all ordinary dishes except
those particularly difficult of digestion. The change
from one diet to another should be made gradually.
Below are given examples of each of these three kinds
of diet.
Liquid Diet for One Day
8 A.M. . . .
Hot milk, ^ cupful.
10 A.M. . . .
Chicken broth, ^ cupful.
12 A.M. . . .
Eggnog.
2 P.M. . . .
Hot milk, Yz cupful.
4 P.M. . . .
Milk punch, or Kumiss, a glassful.
6 P.M. . . .
Chicken broth, ^ cupful.
8 P.M. . . .
Cocoa, % cupful.
298 THEORY AND PRACTICE OF COOKERY
Light Diet for One Day
breakfast
Poached egg on toast. Coffee.
LUNCH
Soft custard.
DINNER
Broiled mutton chop. Dry toast.
LUNCH
Irish-moss jelly.
SUPPER
Milk toast. Cocoa.
Convalescent Diet for One Day
breakfast
Mush with cream and sugar.
Minced chicken on toast. AVhole-wheat muffins.
Coffee.
DINNER
Soup with rice.
Broiled beefsteak. Baked potatoes.
Peas. Bread and butter.
Snow pudding.
Tea or coffee.
SUPPER
Coddled eggs. Toast.
Lemon jelly. Sponge cake.
Cocoa.
478. Sick people fed like children. — You see that in-
valids have the same sort of food that children do, given,
as it is to children, frequently and in small quantities.
SPECIAL DIETS 299
An alimentary canal weakened by illness may be com-
pared to an immature one ; so there is sense in reducing
the diet of a moderately sick patient to that of a little
child, and the diet of a very sick person to that of a
baby. Never give a patient anything the doctor has
forbidden him to eat, no matter how much he wants it.
479. General rules ; special cases. — Everything you
know about food and cooking can be made of service to
the patient. Keep in mind the properties of differ-
ent foods. What proportion of carbohydrate food to
proteid does a well person need? (§ 251.) Which
does a convalescent require more of, force-producing or
tissue-building food ? Would you give an invalid pork
and beans ? Pastry ? Fried food ? If not, why not ?
In general, give no foods about the wholesomeness of
which there is any doubt. A safe rule to follow is that
what is not particularly good for healthy people will be
dangerous to sick ones. How long should gruels be
cooked ? (pp. 77 and 79.) In what form is albumin most
easily digestible ? (p. 87.) What is the function of
gelatin? (§ 244.) What foods would you think good
for a person wasted by fever? Consumptives need
an abundance of proteids and fat.
Page 133
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477. Three kinds of diet. — Diets for the sick are classi-
fied as liquid, light, and convalescent. Liquid diet
consists entirely of liquid food. In typhoid fever, and
sometimes in other cases of severe illness, nothing but
milk is given for a long time. But usually beef juice
or beef tea, broths, gruels, and, in fevers, cooling drinks
are included in liquid diet. Hot milk or cocoa, given
at night, induces sleep ; tea and coffee are usually for-
bidden at all times, as too stimulating. Wine or
liquor should never be given unless prescribed by the
physician.
Light diet is used in less severe illnesses, or when a
patient that has been very sick begins to improve. It
includes everything belonging to liquid diet, and, in
addition, soft-cooked eggs, soup, gelatine jellies, soft
puddings, custards, fruit, and a little game, poultry, or
tender meat.
Convalescent diet includes all ordinary dishes except
those particularly difficult of digestion. The change
from one diet to another should be made gradually.
Below are given examples of each of these three kinds
of diet.
Liquid Diet for One Day
8 A.M. . . .
Hot milk, ^ cupful.
10 A.M. . . .
Chicken broth, ^ cupful.
12 A.M. . . .
Eggnog.
2 P.M. . . .
Hot milk, Yz cupful.
4 P.M. . . .
Milk punch, or Kumiss, a glassful.
6 P.M. . . .
Chicken broth, ^ cupful.
8 P.M. . . .
Cocoa, % cupful.
298 THEORY AND PRACTICE OF COOKERY
Light Diet for One Day
breakfast
Poached egg on toast. Coffee.
LUNCH
Soft custard.
DINNER
Broiled mutton chop. Dry toast.
LUNCH
Irish-moss jelly.
SUPPER
Milk toast. Cocoa.
Convalescent Diet for One Day
breakfast
Mush with cream and sugar.
Minced chicken on toast. AVhole-wheat muffins.
Coffee.
DINNER
Soup with rice.
Broiled beefsteak. Baked potatoes.
Peas. Bread and butter.
Snow pudding.
Tea or coffee.
SUPPER
Coddled eggs. Toast.
Lemon jelly. Sponge cake.
Cocoa.
478. Sick people fed like children. — You see that in-
valids have the same sort of food that children do, given,
as it is to children, frequently and in small quantities.
SPECIAL DIETS 299
An alimentary canal weakened by illness may be com-
pared to an immature one ; so there is sense in reducing
the diet of a moderately sick patient to that of a little
child, and the diet of a very sick person to that of a
baby. Never give a patient anything the doctor has
forbidden him to eat, no matter how much he wants it.
479. General rules ; special cases. — Everything you
know about food and cooking can be made of service to
the patient. Keep in mind the properties of differ-
ent foods. What proportion of carbohydrate food to
proteid does a well person need? (§ 251.) Which
does a convalescent require more of, force-producing or
tissue-building food ? Would you give an invalid pork
and beans ? Pastry ? Fried food ? If not, why not ?
In general, give no foods about the wholesomeness of
which there is any doubt. A safe rule to follow is that
what is not particularly good for healthy people will be
dangerous to sick ones. How long should gruels be
cooked ? (pp. 77 and 79.) In what form is albumin most
easily digestible ? (p. 87.) What is the function of
gelatin? (§ 244.) What foods would you think good
for a person wasted by fever? Consumptives need
an abundance of proteids and fat.