Diet In Convalescence Ferom Fever. Thompson
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This section is from the book "Practical Dietetics: With Reference To Diet In Disease", by Alida Frances Pattee. Also available from Amazon: Practical Dietetics: With Reference to Diet in Disease.
Diet In Convalescence Ferom Fever. Thompson
Convalescents who have long subsisted solely upon fluids must be careful in resuming solid diet, for the rapidity of recuperation of the digestive organs varies in different persons, and taking meats or other solid foods too soon may cause rise in temperature, rapid heart action, and possibly visceral congestion. The first meat given, therefore, should be in a finely subdivided state, such as scraped beef or minced chicken.
1W. Oilman Thompson, M.D.: "Practical Dietetics." New York. D. Appleton & Co.
During convalescence from protracted fevers the more easily digested forms of starchy foods are found to be very useful, especially if there has been much loss of weight. Sago and tapioca, and dried bread crumbs rolled through a fine sieve may be added to thicken clear meat broths. Crackers and zwieback are useful.
Other ingredients which may be added to thicken soups during convalescence are panada, semolina, tapioca, and macaroni. Custard puddings, cooked fruit, wine and beef jellies, blanc-mange, or baked custard, may be allowed. "Mush," fine hominy, cornstarch, farina, and boiled rice, with beef juice, can be ordered.
The following dietary will serve as a general guide for feeding convalescents from fevers of ordinary severity in which special lesions of the alimentary canal are not present.
First Day. Breakfast
Lunch
Milk punch.
Dinner
Raw oysters. Cream crackers. Light wine if desired.
Lunch
One cup of hot meat broth.
Supper
Milk toast. Wine jelly. Tea.
Second Day. Breakfast
Soft cooked egg. Milk punch. Coffee with sugar and cream.
Lunch
One cup of soft custard.
Dinner
Cream of celery soup. Sippets of toast. A little barley pudding, with cream. Sherry wine if desired.
Lunch
Milk punch.
Supper
Water toast, buttered. Wine jelly. Tea.
Third Day. Breakfast
Coddled eggs. Cream toast. Cocoa.
Lunch
One cup of hot chicken broth.
Dinner
Chicken panada. Bread. Light wine if desired. A little tapioca cream.
Lunch
An eggnog.
Supper
Buttered dry toast. Baked sweet apples and cream. Tea.
Fourth Day. Breakfast
An orange. Oatmeal (H. 0.), with cream and sugar.
Poached egg on toast. Baked potato. Cocoa.
Lunch
One cup of hot, soft custard.
Dinner
Potato soup. Croutons. A small piece of beefsteak.
Creamed potatoes. Baked custard. Coffee.
Lunch
One cup of chicken broth, with rice.
Supper
Raw oysters. Banquet crackers. Graham bread, toasted Wine jelly. Tea.
Fifth Day. Breakfast
An orange. Coffee. Oatmeal, with cream and sugar. Broiled mutton chop. Toast.
Lunch
One cup of mulled wine.
Dinner
Chicken soup. Bread. Creamed sweetbreads. Duchess potatoes. Snow pudding. Cocoa.
Lunch
Siphon soda, with coffee syrup and cream.
Supper
Buttered dry toast. Orange jelly. Sponge cake and cream. Tea.
A further discussion of this topic will be found in the section upon Convalescence in Typhoid Fever.
While brandy and whiskey constitute the best form in which to give alcohol in the acute stage of fever, in convalescence it is often advisable to use some other alcoholic drink, and an occasional change from one variety to another renders the patient somewhat less liable to the danger of acquiring a permanent alcoholic habit. For convalescence, if the patient's purse can afford it, champagne, port wine, sherry, Madeira, or a good claret or Burgundy, may be taken with advantage, in the class of cases above mentioned.
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