Generally illness means that the body is below par and cannot stand the strain of even normal conditions. This necessitates reducing all kinds of work which the individual would normally do. The digestive organs, as well as other parts of the body, must have rest. The food should therefore be reduced in total amount and should be of a kind that is readily digested and absorbed. Foods in a fluid or soft condition meet this requirement most satisfactorily. They are dilute and have as a rule a rather low food value. A fluid diet has in general a food value lower than actual body needs. This is desirable in most cases in which rest for the digestive organs is of prime importance. A fluid diet may be so constituted, however, as to meet actual food needs. The food value of the fluid diet must depend on the condition and needs of the patient.

Table XXVII. - Foods For A Fluid Diet

Kind of food

Qualifications as food for the sick

Proportions for making

Comparative fuel value

Broths, clear soups, beef tea. .

Agreeable to taste, stimulating, comforting. Good as carriers of extra nutrition, such as cereals and eggs. Low in food value.

1 cup gives 25 calories

Beef juice

Easily digested protein food. Expensive.

1 pound meat gives 1/2 cup juice

1 cup gives 50 calories

Milk......................

Most valuable sickroom food. Has all-round nutritive value. Is a good carrier of other nutrients, such as eggs, cereals, sugar, cream

1 cup gives 150 calories

Cereal gruels

Good when appetite and assimilation are poor. Rapidly digested and absorbed. Easily enriched. If cereal dextrinized, easy way of increasing nutritive value because the amount of cereal in gruel can be increased.

1 ounce cereal to 1 qt. water

2 ounces cereal to 1 qt. water

1 ounce cereal to 1 qt. milk

2 ounces cereal to 1 qt. milk

6 ounces dextrinized cereal to 1 qt. water

6 ounces dextrinized cereal to 1 qt. milk

1 cup gives

25 calories 1 cup gives

50 calories 1 cup gives

175 calories 1 cup gives

200 calories 1 cup gives

600-800 calories 1 cup gives

750-900 calories

Eggs......................

Valuable to increase nutritive value of other foods, such as eggnogs, egg with fruit juice, egg with broth or gruel. A valuable all-round food.

1 egg gives 60 to 100 calories

1 egg white gives 13 to 14 calories

1 egg yolk gives 77 to 86 calories

A typical meal plan for a temporary fluid diet having low food value.

The following diet is low in calorie value and must be increased as soon as possible. Food should be given every two hours.

1st meal: 1 cup cereal gruel made with milk or 1/2 cup coffee with 1/2 cup milk.

2nd meal: Fruit juice with egg (1/2 cup fruit juice, 1 to 4 teaspoons sugar, 1 egg white, 1/2 cup water).

3rd meal: 1 cup broth or beef tea.

4th meal: 1 cup cereal gruel made with milk.

5th meal: 1/2 cup fruit juice diluted with 1/2 cup water.

6th meal: 1 cup cereal gruel made with milk.

7th meal: 1 cup broth.

8th meal: 1/2 cup milk mixed with 1 egg and sweetened with 1 teaspoon sugar.

9th meal: 1 cup broth or beef tea.

A typical meal plan for a fluid diet for a lasting illness.

The following diet may be planned approximately to meet the food needs of the patient. If the illness is to be of long duration, this is necessary. Food should be given every two hours.

1st meal: 1 cup cereal gruel made with milk. 2nd meal: 1 cup cocoa or milk flavored with coffee. 3rd meal: Albuminized fruit juice (1/2 cup fruit juice, 1 to 3 teaspoons sugar, 1 egg, 1/2 cup water).

4th meal: Cream soup, with egg added.

5th meal: 1 cup cereal gruel flavored with beef extract.

6th meal: 1 cup milk flavored with orange juice.

7th meal: 1 cup albuminized fruit juice.

8th meal: 1 cup cereal gruel.

9th meal: 1 eggnog.