Science of food & cookery

as cream toast, well cooked cereal and milk or cream, soft cooked eggs, flakes and cream, etc. The diet during convalescence should be very nutritious and easily digested, so that strength may be regained as rapidly as possible. Measles. — The dietetic treatment for measles is similar to that for influenza. Pneumonia. — Cold liquids in abundance aid in lowering the temperature and increase elimination. Avoid effervescent drinks. During convalescence, a very nourishing diet is indicated. Mumps. — Liquid or semiliquid of bland foods. Avoid acids. Anaemia is likely to follow, hence the articles listed as high in iron should be added as soon as possible. Whooping Cough. — There is always a great loss of weight, due partially to vomiting. Always replace a meal lost soon after it is taken. Give nourishing, easily digested foods listed under semisolid diet. Scarlet Fever. — Give plenty of cold liquids. Milk is the stand-by in these cases. It may be modified by cereal water, limewater, or infant foods. Children seldom tire of it. Fruit juices and lemonade are used also. The most dreaded complication is inflammation of the kidneys, which may develop late in convalescence. Therefore it is very important to keep the child on a bland diet throughout the course of the disease. Especially avoid proteins, as eggs, meat, meat broths, etc. Use salt sparingly, and gradually return to a normal diet. Typhoid Fever. — Typhoid fever is caused by the entrance of the bacillus typhosus into the intestinal tract. The disease is largely spread by filth, flies, food, and fingers. Very careful disinfection and screening should be practiced in all cases, in order to avoid spreading the disease. All food left uneaten by the patient should be burned or buried. The dishes should be kept separate, and boiled for five minutes after each meal. In this condition, there is an increased expenditure of energy, due to the presence of bacteria in the intestines. For this reason, the typhoid patient will require as much food as if doing a moderate amount of muscular work. The tendency at the present time is away from the starvation diet formerly practiced. The leading authorities advocate giving the patient as much easily digested food as he can properly assimilate. This will vary with the condition of the patient. If the appetite can be fostered, a great deal is gained. Variety in the meals and in the manner of serving, also proper attention to keeping the teeth and the mouth in a cleanly condition, will aid in this matter. Carefully avoid overfeeding, which may cause indigestion and defeat its own end. In giving a liquid diet, feed every two or three hours during the day, and every four hours during the night, unless otherwise instructed. The following is a partial list of foods included: LIQUID DIET Milk boiled, cold, hot, malted, skimmed, or pancreatized, buttermilk, yogurt, whey Milk modified by adding water, limewater, mineral waters, cream, cereal coffee, infant foods Gruels from all cereals (well strained) Soups (well strained) Albumen water Eggnogs Broths Fruit juices Ice cream (little sugar) Fruit ices Malted nuts Meltose Lactose for sweetening drinks