Food For The Invalid; The Convalescent, The Dyspeptic, And The Gouty

Paperback | February 6, 2012

byJohn Milner Fothergill

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1884. Excerpt: ... understand the rationale oi the choice manifested in the different forms of food to be given in detail hereafter. It will explain why soups which are not rich in stock are selected in preference to those that are. The gelatinous matter of stock, though it is agreeable to the palate, is not readily digestible, and furnishes a quantity of the albuminoid waste which it is so desirable to avoid. It is much better, in place of the stock, to add halfa-pint of cream to those soups which will carry it; and that means in nearly all cases. The impression that the strength of meat is contained in stock is illfounded. What we have to aim at is to convey fuelfood to the system, with only that amount of albuminoids which is essential for tissue-repair. With such preliminary remarks for the guidance of the reader, we may now proceed to the more practical part of the inquiry. It will be well to commence with the invalid in bed. The Invalid In Bed. The invalid in bed includes two conditions, (1) of fever; (2) of debility. It may be well to consider the fever patient first. Here there is much thirst to be allayed, consequently it is well that the food be in fluid form; indeed, other food cannot well be taken. The first thing is of course milk. Milk may be given plain or with seltzer water, and may be iced. Equal parts of milk and seltzer water form a very pleasant drink (No. 2). In typhoid fever especially, it is desirable to avoid too great curdling of the milk, and when this occurs it is well to change the milk for some other fluid, or to give it already digested' (No. 84). White wine whey (No. 15) may be given instead. In order to prevent the curd of milk curdling into a solid mass, it may be well to add a little fine biscuit powder, or oatmeal, to the milk and seltzer ...

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1884. Excerpt: ... understand the rationale oi the choice manifested in the different forms of food to be given in detail hereafter. It will expl...

Format:PaperbackDimensions:42 pages, 9.69 × 7.44 × 0.09 inPublished:February 6, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217836569

ISBN - 13:9780217836562

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