58 The Bulletin. 



PREPARATION OF FOOD FOR THE SICK. 



By Miss J axe E. Ward. 



Statistics prove that two-thirds of all disease is brought about by error in 

 diet. The correct proportions of food principles have not been maintained, 

 or the food has been improperly cooked. Physicians agree, with but few 

 exceptions, that the proper preparation of food for the sick is of as great 

 importance in the restoration to health as administration of drugs. 



Time and manner of serving are of equal importance. Take especial care 

 in setting an invalid's tray. Cover with a spotless tray cloth or dinner nap- 

 kin, folding it until it is no larger than the tray. Select the daintiest china 

 and glass, making changes as often as possible. Lay a bright flower on the 

 tray to cheer the patient, and have the dishes arranged in the most convenient 

 manner. Avoid having too many things on the tray at one time. If more 

 than one course is to be served, remove one before another appears. Foods 

 which are intended to be served hot should be placed in heated dishes and kept 

 covered, so the patient may receive them hot. Equal care should be taken to 

 have cold foods served cold ; never lukewarm. Never consult a patient as to 

 his menu. If there is anything he especially desires, you will be informed. 

 Serve food in small quantities ; the sight of too much often destroys the 

 appetite. If liquid diet must be adhered to, give as great variety as is 

 allowable. After the completion of a meal, the tray should be removed from 

 the sickroom, the remaining solid food burned and liquids disposed of at once. 

 All the food prepared for the sick should be of the best quality and cooked 

 in the simplest and most careful manner. Tea, coffee, or chocolate should 

 be taken to the sickroom in a small pot and poured in the presence of tlie 

 patient. No one, unless he has been ill. can understand the terrible sinking 

 feeling that comes to a weak patient, if the time for his taking food is for- 

 gotten. Therefore it should be always ready at exactly the same regular 

 time. 



In caring for the sick, an infinite amount of patience, sympathy, and cheer- 

 fulness is required. If one be harsh or neglectful, even once, it may mean a 

 whole life of regret. 



Liquid foods may first be considered. Barley water and rice water are gen- 

 erally used to reduce a laxative condition. Toast water is often beneficial in 

 cases of extreme nausea. A small quantity of clam water may be given when 

 the stomach refuses to retain other foods. Oatmeal water is occasionally 

 ordered for dyspeptic patients. In the hottest days of summer it may be 

 drunk with safety where ice water would be extremely dangerous. Fruit 

 waters are principally used for fever patients. They are cooling, refreshing, 

 and mildly stimulating, and are valuable for the salts and acids they contain. 

 Beef essence, which is the expressed juices of beef, being nutritious, is given 

 when a condensed form of food is necessary. Beef tea contains the juices of 

 beef diluted with water, and is given as a stimulant, rather than as a nutrient. 



Eggnogs are recommended where it is necessary to take a large amount of 

 nutriment daily, as is often the case when the system is much reduced by a 

 severe illness. 



Semisolid foods comprise the gruels. When made from corn or oatmeal 

 they are heat-producing, and should never be given when inflammatory symp- 

 toms are present. Flour and cracker gruels often assist in reducing a laxa- 

 tive couflition. Arrowroot makes a delicate gruel, is more easily digested 

 than any other form of starch, and is often valuable in cases of gastric irrita- 

 tion. It should never bo given to infants. 



Solid foods comprise the principal diet during convalescence. They should 

 be nutritious, easy of assimilation, and given fi-equently in small quantities, 

 and at regular intervals. The convalescent, if allowed to follow his own 

 inclinations, often produces a relapse by iinin-opcr diet. 



The most important consideration of drinks is that of adding something to 

 increase the nutritive value while allaying thirst. 



