One of the most striking differences between the older and more recent methods of treatment of disease is the careful attention bestowed upon the diet at the present day. For it is now recognized that the proper selection of food, both solid and fluid, is of as much importance as the use of medicaments. In the management of diseases affecting the digestive organs proper, and in all affections of metabolism (gout, obesity and diabetes, for example) the diet may be said to represent the treatment, and there is hardly any disease which may not be benefited by intelligent feeding.

These matters, however, are left entirely to the medical practitioner, and it is only exceptionally that the nurse is required to assume any responsibility. She should know in a general way, however, the types of food suitable in different diseased conditions, so that she may avoid harmful foods when not given specific instructions, and so that she may adapt the prescribed diet to the tastes of the individual. For this purpose, an outline of the diets in use in common diseases is included in this volume.