FoodNet

Use and preparation of food

1919

Page 154

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
4. Protein foods are needed in relatively small amount. The more easily digestible forms of protein should be used. A. Meat is more likely to be attacked by putrefactive bacteria in the intestine. B. Meat juices (boullion, beef extract, beef tea) stmiulate the flow of digestive juices, and are, therefore, useful at the beginning of a meal or between meals. 5. Bread u more easily digested when well toasted. Hot and fresh breads are likely to ferment and cause indigestion. 6. Fat is digested best as cream, butter and oleo, olive and other salad oils, rather than in cooked form. 7. Much of the indigestion of old age is due to insufficient masti- caton. If the teeth can not be made good or replaced by artificial dentition, all food must be scraped, minced, or put through a sieve. Bad teeth with the frequent accompaniment of pus formation are now held to be responsible for many ills blamed on digestive disturb- ances. A good physician or dentist should be consulted in such cases. 8. Drinking an abundance of water is important to assist elimina- tion and so prevent an accumulation of waste products in the body. METHOD or DEVELOriNG LABORATORY WORK. Menus should be planned which are especially suited to an older person, taking into consideration — (a) Clioice of food. (6) Amount of food, (c) Method of preparation. A menu should be planned suited to an average family, then changed to show the way in which it may be adapted to an older person. Lesson 5. Feeding in Constipation. AIM. To sliow the foods most useful in helping to prevent and cure con- stipation. points to re brought out. 1. Constipation is not a simple thing to be cured only by dieting. It frequently requires the diagnosis of a physician and his aid in its treatment. In all chronic cases of constipation a physician's advice 232 USE AND PREPARATIOlSr OF FOOD. slioiilcl be sought. The more common forms of constipation may be cured by strict dieting, and all conditions can usually be helped by a careful choice of food. 2. Wide prevalence and dangers of constipation: A. Condition may exist even though there is a defecation; food should pass through in 24 hours. B. Can be detected by taking charcoal tablets or powdered car- mine and seeing how many days pass before it shows in the feces. C. May cause fatigue, headaches, eruptions of the skin, poisoning of the whole system from the absorption of poisons formed by bac- teria from the retained food residues. 3. Helps other than diet : A. Keep the whole body in good condition by baths, proper rest, fresh air, cheerfulness, freedom from worry. B. Exercise, not only for benefit to general health, but for specific beneficial action on muscles of abdomen. C. Water drinking, at least 2 quarts a da}'^, and especially a glass or two immediately on rising in the morning. Lemon or other fruit juice may be added to it or a mineral water substituted. Warm water may be taken if cold water makes trouble. Water stimulates the muscles and softens feces. D. Defecation at an absolutely regular hour every day, preferably immediately after breakfast. Both the early drink of water and the eating of food stimulates the intestinal muscles. Some i^eople feel better if there is a second defecation after one of the other meals also.