Science of food & cookery

Colitis, Chronic. — The principal symptoms of chronic colitis are gas on the bowels, mucus in the stool, nervous depression, and frequently abdominal pain. The gas and the mucus are the results of irritation of the mucous membrane, which is aggravated by the use of certain foods, as berries, because their seeds are sharp ; coarse vegetables, because of the large amount of cellulose; the skins of fruits, for the same reason ; acids, etc. The first step in the treatment, therefore, would be to avoid any foods that would irritate the intestinal tract. The following is a list of foods that usually give trouble under these conditions : Fruits, especially raw Coarse vegetables, especially raw Acids Cooked vegetables, as potatoes, Nuts turnips, beets, etc. Sweets Oatmeal All coarse cereals A browned flour gruel made with milk, or cream toast, to begin with, will relieve an inflamed intestinal tract, with the accompanying gas. In a large number of cases, very good results have been secured by the use of well cooked prunes, or prune pulp, served with rich cream. The fat of the cream serves to neutralize any acid contained in this mild fruit ; and with the cessation of gas, the unpleasant symptoms readily disappear. Additional foods that may be used are corn flakes and cream, browned rice with cream, cream soups, stale bread, etc. As the symptoms pass away, return gradually to a normal diet. Diarrhea. — If the condition is at all severe, the patient should be put to bed. Avoid all laxative foods. In mild cases, the following foods may be used : Gruels well strained Macaroni Milk or cream toast Milk and cereal puddings Soft cooked eggs Custards Cream soups Blancmange Dry toast, zwieback, crackers, and stale bread of fine flour Avoid all fruits, vegetables, fried foods, and sweets. In severe cases, use the following: Browned flour gruel Blackberry juice White flour gruel Raw egg albumen Boiled milk Pancreatized milk DIET IN TUBERCULOSIS In tuberculosis, there is a great drain on the patient's strength, and proper feeding and sanitary surroundings are very important factors in the cure. The old practice of "stuffing" the tubercular patient is no longer followed. Three nourishing meals a day are usually sufficient. But if the appetite is poor, and little is eaten, a glass of milk or an eggnog may be given at prescribed intervals between meals. These patients, as a rule, bear an increase in fats well. The amount of protein and mineral salts should be increased. The heaviest meal should be taken while the temperature is nearest normal. Special care should be exercised to make the meals tempting and attractive in these cases, as the appetite is often poor. The patient should strictly avoid swallowing his sputum, for he may reinfect himself in this way. Fatigue should be avoided. Foods High in Protein Milk Cottage cheese Eggs Peas, beans, lentils Almonds Spaghetti Malted nuts Entire wheat bread Cracked wheat Oatmeal Macaroni Cream Egg yolk Ripe olives Foods High in Fats Solid vegetable fats Walnuts Butter Olive oil DIET IN DIABETES MELLITUS