27 



DIETARY STUDY NO. 371— SICK AND BEDRIDDEN MALE 



PATIENTS. 



This stud}' was inaele with 114 sit-k and bedridden chronic male 

 patients in .six wards, niainl\' for the purpose of determining- Hie 

 amount of food actually eaten and wasted, so that improvements mig-ht 

 ))c made Avherever desirable. The six wards were included in one 

 study because the patients were all approximately of the same class, 

 and were all supplied from the same kitchen, and so the foods could 

 ]>e weig-hcd in laroe lots. The kitchen helpers, 6 in number, were 

 also included in the study. Three of them were, in fact, patients, 

 while the 3 who were not did not receive all their food in this depart- 

 ment, and it was estimated that the difference between the average 

 food consumption of these 3 and that of the patients was counterbal- 

 anced by the amount of food which they received from another depart- 

 ment. No nurses nor attendants were supplied from this kitchen. 



The study began with breakfast on Friday, December 12, 1902, after 

 a day of preliminary observations, and continued 7 days, with 21 meals. 

 The census for the study was obtained by taking the daily population 

 of tlie wards, as these patients have no way of obtaining food except 

 from this kitchen. The total number of meals taken was 2,385, equiva- 

 lent to 1 man for 795 days. 



The food was served from the "Allison kitchen,"" and was what is 

 known as a " sick diet," but in addition to this a special diet was pro- 

 vided for a varying number of patients. Those who wished received 

 toast and milk for breakfast and supper; a few received milk ad libi- 

 tum; two patients received toast and milk each day for dinner; several 

 patients received eggs at every meal, and one patient received what- 

 ever he ordered regardless of the regular menu. However, the food 

 of this man was not weighed, and he was not included in the group 

 studied. During the time of this study a small amount of extra food 

 (oranges, etc.) was served besides the regular meals to two patients, 

 but no separate account was taken of these extras as the quantities 

 were so small. 



It will be seen from the menu given below that the diet was planned 

 to consist largely of soft, easily masticated foods, which it w^as believed 

 would be easily and readily digested. The food was all cooked with 

 the greatest po.ssi])le care, very largely under the personal supervision 

 of a dietitian. The dishes were garnished with lettuce, parsley, etc.; 

 much attention was paid to flavoring and seasoning, and the food was 

 all served as attractively as possible. 



