By Flora Rose

Only such directions for feeding the sick will be given as may be of service in minor illnesses treated without the advice of a physician or as may aid in carrying out the directions of a physician in more serious illnesses.

In all sickness the diet should be a matter of some consideration. A change from the comparative activity of health to the comparative passivity of most cases of sickness means in itself a readjustment of dietary habits. Many disorders are caused partly by diet and are in turn much affected by dietary changes. Colds, constipation, indigestion, and some cases of fever are of this nature.

Sick persons need as much energy as well ones who live under the same conditions. Moreover, fever patients are using up considerably more energy than well persons. Nevertheless, at the beginning of any illness which may have been affected by food eaten, it is generally desirable to rest the digestive tract by a day or more of fasting and by several days of moderate diet. If there is prospect of a protracted illness, a fasting period is usually limited to one day. If the illness is brief and particularly if food aggravates it, the fasting period may be extended over two or even three days, depending on the response and vigor of the patient.