Golden Rules Of Dietetics | by A L Benedict
The General Principles And Empiric Knowledge Of Human Nutrition; Analytic Tables Of Foodstuffs; Diet Lists And Rules For Infant Feeding And For Feeding In Various Diseases.
| Title | Golden Rules Of Dietetics |
| Author | A L Benedict |
| Publisher | C. V. Mosuy Medical Book & Publishing Co. |
| Year | 1908 |
| Copyright | 1908, C. V. Mosuy Medical Book & Publishing Co. |
| Amazon | Golden Rules of Dietetics |
Medical Guide and Monograph Series
By A L Benedict, A.M., M.D, Buffalo, Member of American Academy of Medicine, and of American Gastroenterological Association, Etc. Author of Practical Dietetics.
This Book Is Dedicated To My Mother Gracia S. Smith Benedict Not Only As A Mark Of The Love And Respect Which No Parent Could Deserve More Highly, But In Recognition Of Her Invaluable Assistance In This And Other Writings.
Chapter I. Physiologic Chemistry. Composition Of The Body- The higher mammalian bodies - and the same applies with some qualifications to most animals and plants - are composed of fifteen essential elements, in various combinations. Other elements are occasio...
- Nutritive Requirements
- While the requirements of the body are necessarily determined by its constitution, there is no correspondence of quantitative relations, and the qualitative relations are disturbed by various factors....
- Processes Of Nutrition
- The processes of nutrition are: 1. Ingestion, for which may be substituted more or less satisfactorily, rectal injection, inunction of fats, subcutaneous injection of salts, dextrose, etc., in soluti...
- Chapter II. Daily Requirements Of The Human Body In Calories And In Terms Of Protein, Carbohydrate And Fat
- Heat and energy are mutually convertible and are measured in units termed calories, each calorie representing the heat necessary to raise one kilogram of pure water, one degree centigrade, in temperat...
- Chapter III. Standard Diet In Health
- Although the average healthy adult uses a great variety of food stuffs, combined in the kitchen in many different ways and differing widely in bulk and weight, and although he eats these in quantities...
- Standard Diet In Health. Part 2
- If the protein is high, meats, etc., must be diminished, and if it is necessary to increase the calories, the non-protein fatty and carbohydrate food stuffs may be increased. Other modifications will ...
- Standard Diet In Health. Part 3
- It should be noted that the computations can almost always be done mentally, as analyses of different food stuffs of the same kind vary considerably, so that to attempt very accurate calculations with...
- Estimation Of Diet By 100-Calorie Portions
- Professor Irving Fisher of Yale University has elaborated a very ingenious mechanical method of estimating diet by an apparatus which automatically finds the center of gravity of small weights represe...
- Chapter V. Approximate Method Of Checking The Diet By Weight And The Excretions
- While very exact methods of quantitating and analyzing the intake of food and output of excrement and excretions are required for physiologic purposes in the study of metabolism, these methods are obv...
- Body Heat Supply And Loss
- It is obvious that heat can be supplied to the body by external application, including the entry of hot air into the lungs, by ingesta, and by chemic change - practically entirely oxidation - within t...
- Chapter VI. Transmutability And Reservation Of Foods
- It is obvious that one kind of food cannot take the place of a totally different kind. For example, while one saline may, to some degree replace another in osmotic phenomena, and while various strong ...
- Chapter VII. Waste And Digestibility Of Foods
- Waste of food material occurs both oeconomically and physiologically. Not to mention the oeconomic losses in preparing and transporting foods from the original source to the retail market, and the fin...
- Digestibility Of Foods
- Contrary to the lay impression, it is exceedingly difficult to make a general comparison of foods as regards digestibility. Certain ingredients of diet require no digestion at all, as water, salines, ...
- Chapter VIII. Predigestion Of Foods
- The reduction of foods to a homogeneous, soft mass, or to a liquid, is virtually included in any form of predigestion, and, in the mechanic sense, may even be considered as part of the predigestion. ...
- Chapter IX. Emergency Methods Of Introducing Nourishment. Feeding Through Fistulae
- Physiologic and surgical experiment has shown that, while all the alimentary organs have their use, man can maintain a fair degree of health without mastication and insalivation, without the stomach, ...
- Feeding Through Fistulae. Rectal nutrition. Part 2
- In emergency methods of feeding, it will be found much easier to maintain good nutrition if the following points are remembered: the introduction of sufficient water, often by a different route from t...
- Feeding Through Fistulae. Rectal Injections. Part 3
- It is obvious that if small nutrient injections of 60 - 100 c.c. are used, a piston or simple bulb and tube must be used to prevent undue waste. If, on the other hand, large injections are employed, t...
- Chapter X. Preserved Foods
- There is a great diversity of opinion as to the desirability or danger of methods of preserving foods against decomposition. Possibly arbitrarily, it is commonly conceded that preservation by salt, vi...
- Chapter XI. Methods Of Cooking
- The use of fire for preparing food is fallaciously regarded as artificial. While this term is literally correct, there is practically no ethnologic nor archaeologic evidence of the existence of a trib...
- Methods Of Cooking. Part 2
- Boiling This process was originally carried on by placing food in a hole in clay, in a hollow piece of wood, stone mortar or dish, or a clay dish, the heat being furnished by hot stones dropped into ...
- Methods Of Cooking. Part 3
- For persons of strong digestion, there is no particular objection to warming or even frying, previously cooked meats. Stuffed fowl, cut up and warmed with the dressing and gravy is more appetizing tha...
- Chapter XII. Composition Of Natural And Commercial Food Stuffs
- Food stuffs as found in nature or prepared for the market are, with few exceptions, neither pure nor, for practical dietetic purposes, composed of a single organic nutrient, aside from water and inorg...
- Composition Of Natural And Commercial Food Stuffs. Continued
- Muscle contains a small amount of glycogen but as slaughtering is usually done some hours after a meal there is not an appreciable amount present in meat, the principal exceptions being lobster 0.62% ...
- Vegetable Foods
- The general principle may be laid down that the ordinary vegetative parts of plants, such as leaves, stalks and roots, contain very minute quantities of any organic nutrient adapted to the use of carn...
- Vegetables And Fruits
- Nearly all the vegetable products eaten fresh, have marked antiscorbutic properties. Many are diuretic or laxative on account of salines and most are laxative by reason of the cellulose contained. Som...
- Dairy Foods
- The various industries connected with the use of fresh milk or its products are among the earliest and most important in the history of civilization. The lack of mammals which could be ' domesticated ...
- Dairy Foods. Continued
- Butter consists in mechanically concentrated milk fat, with about 1/2% each of lactose and protein, traces of lactic acid, some salts from the milk as well as common salt added. For practical purposes...
- Chapter XIII. Adjuvants To Foods
- Sodium chlorid, though a true inorganic food and required to the amount of about 10 grams a day, is often used in excessive amounts as a relish. It has even been held accountable for cancer but withou...
- Adjuvants To Foods. Part 2
- The low protein ration of Dr. Chittenden seems to have been rendered possible, partly by the use of coffee and tea. There seems to be no question but that it would be better to use the same or even a ...
- Adjuvants To Foods. Part 3
- The sparkling wines including champagne, are bottled while the formation of carbon dioxid is still in progress and, on this ac-account, they are more sedative to the stomach and especially adapted to ...
- Chapter XIV. Purin Bodies
- The former theory as to the production of uric acid in the body was that it represented protein imperfectly oxidized into urea and that the uric-acid diathesis was a condition of sulfoxidation, in whi...
- Purin Bodies. Continued
- In gout, lithaeinia, hepatic and renal disease generally and arterio-sclerosis and tendencies to fibroid degeneration, as after middle life, purins should be avoided so far as practicable. In tubercul...
- Chapter XV. Important Constituents Of Food Stuffs Aside From Protein, Fat And Carbohydrate, Salines And Purins. Medicinal And Toxic Ingredients Of Edible Substances
- It is obvious that there is an overlapping of pharmacology and toxicology on the one hand and of dietetics on the other, especially with regard to plants. Tannic acid and certain volatile oils and pig...
- Important Constituents Of Food Stuffs Aside From Protein, Fat And Carbohydrate, Salines And Purins. Medicinal And Toxic Ingredients Of Edible Substances. Continued
- Hops contain a small quantity of asparagin, a liquid alkaloid, lupuline, and lupulinic acid. Their external use is efficacious partly through the irritation of the last and a true dermatitis may resul...
- Animal Foods
- No mammal or bird produces substances that are toxic in the practical sense, although all elaborate catabolic substances that are so in about the same relative degree as those of man. While, for the s...
- Animal Foods. Continued
- Egg white contains about 1/100% of phosphorus, egg yolk about 1/2% estimated as phosphoric anhydride. Milk contains a little over 1 per mille of phosphorus. Corn and oats contain very minute amounts ...
- Chapter XVI. Distinctly Deleterious Foods. Parasitic Invasions, Including Infections, Due To Food And Drink
- There is a very general opinion that susceptibility to infections depends largely upon the nutrition and vital strength of the system irrespective of any tendency to the conveyance of disease germs by...
- Disinfection Of Food And Drink
- The animal parasites are destroyed by moderate degrees of heat, 60 C. or even less. Drying, salting, smoking, etc., cannot be relied upon to kill the larval parasites of meat and they may survive...
- Adventitious Poisoning By Food And Drink
- Aside from the inherent ingredients of food and drink, which arc discussed in Chapter XV (Important Constituents Of Food Stuffs Aside From Protein, Fat And Carbohydrate, Salines And Purins. Medicinal ...
- Chapter XVII. General Hygiene Of Eating
- At the same time, the supply and consumption of nutrients should balance almost exactly for periods of a week and approximately, day by day; excepting as there is an indication to remove an excess or ...
- General Hygiene Of Eating. Continued
- While regularity in meals is advantageous, it is never necessary to make oneself a slave to the clock by insisting on punctuality to the minute and, if for any reason, any one meal is antici-ticipated...
- Relation Of Medication To Meals
- Alkalies should ordinarily be given before meals, especially if given to promote the secretion of hydrochloric acid (although this action is not reliable). Half an hour or so should be allowed for the...
- Chapter XVIII. Diet Lists
- U. S. Army Ration Protein Grams Fat Grams Carbohy drates Calories Fresh beef.......... 20 ounces 83.35 89.5 ... 1180 or Mutto...
- Diet List Appropriate For Invalids
- Broths Bouillon (Beef, lamb or chicken). Bouillon and Barley, Sago, Rice. Bouillon and Oat-meal. Bouillon and Tapioca. Beef Consomme. Chicken Consomme. Chicken and Clam Juice. Veal plain or with ri...
- Examples Of Low Protein Ration, Taken From Dr. Russell H. Chittenden's Experiments With Soldiers And Students
- Actual consumption of food by soldier for one day. Breakfast Fried Indian Meal.... 100 grams Syrup............... 50 Coffee, 1 cup.........350 (367 c.c, nearly 2 ordinary cups.) Bread.................
- Chapter XIX. Organic Nutrients In Food Stuffs. Condensation Of Atwater And Bryant's Analyses Of Food Stuffs
- Explanation Of The Analytic Table It should be borne in mind that analysis of organic ingredients of foods is not so exact as that of inorganic substances generally. In Atwater and Bryant's original ...
- Organic Nutrients In Food Stuffs. Condensation Of Atwater And Bryant's Analyses Of Food Stuffs. Continued
- Condensation Of Atwater And Bryant's Analyses Organic Nutrients In Food Stuffs. Atwater And Bryant. Condensed By A L Benedict CUT. Percentage Wasted in Preparing for Cooking. Percen...
- Chapter XX. Metric Units Equivalents
- While it is advisable, in any scientific study, to form the habit of thinking in dexcimal units, the following table of approximate relations is given to allow those unfamiliar with the metric system ...
- Chapter XXI. Principles Of Dietetics According To General Pathologic Conditions
- Starvation This condition is rare in civilized communities, especially from outright deprivation of food. In such extreme cases, life may be maintained up to a limit of about 40 days, if there is no ...
- Degenerations
- The various pathologic degenerations unquestionably depend to some degree upon disturbances of nutrition, though not very directly upon diet. Neither are they amenable to dietetic treatment to any gre...
- Chapter XXII. Infant Feeding
- There is no nourishment for an infant equal to the milk of a normal mother. BUT, almost any kind of artificial food is better than the milk of a woman with tuberculosis, acute febrile disease, nephrit...
- Infant Feeding. Continued
- Wherever a reliable milk laboratory is available, the simplest and best method is to write a prescription for modified milk, according to the table, and to have the requisite amount for each feeding d...
- Algebraic Computation Of Artificial Milk
- When canned or condensed milk and cream are alone available or when we wish to imitate the methods of milk laboratories, the following formulae may be used (Author's method, with assistance of Prof. M...
- Milk Sterilization And Pasteurization
- If milk can be obtained under conditions of thorough cleanliness, immediately cooled and placed in sealed bottles and delivered within 12 hours, it is, on the whole, better for infant feeding than mil...
- Chapter XXIII. Diet In Critical Physiologic Periods
- According to Atwater, the child in the second year of life, though weighing only a fifth or sixth as much as the adult, requires 3/10 of the standard adult ration, the relative excess being due to the...
- Proper Feeding In Late Infancy
- At the close of weaning, at about the beginning of the second year of life, the child should be taking five meals daily, arranged about as follows: 7, 10 A. M., nap, 1, 4 P. M., nap, 7 P. M., night's...
- Proper Feeding In Early Childhood (Third To Sixth Year, Before School.)
- The meals should be four in number, and one nap a day, usually in the afternoon, will suffice in most cases after the fourth year. There is to be no sudden change of diet, but the proportion of milk w...
- Proper Feeding In Childhood From The Beginning Of School Life To Puberty
- At about the beginning of the sixth year, the formal education of the child begins. While in a sense, school life is artificial, there should be no mawkish sympathy for the child or feeling that healt...
- Proper Feeding In Puberty And Early Adolescence - High School Period
- The single long session of most high schools, though most convenient for many reasons, is likely to impose too long and severe a strain on the boy or girl, especially if there is no appetite for a hea...
- Proper Feeding In Menstruation
- A thoroughly normal woman should not be treated as an invalid during menstruation, as regards diet or anything else, except that very hot or cold baths, excessive physical or mental strain etc., shoul...
- Proper Feeding In Pregnancy
- In the majority of instances, there are practically no symptoms of pregnancy excepting the skipping of the menstrual flow, till about the beginning of the third month. Morning sickness, consisting in...
- Proper Feeding In Labor
- During labor, it is usually unwise to attempt to force the patient to eat. On the other hand, hot coffee or chocolate with milk and sugar, egg nog with very little alcohol, may be given advantageously...
- Proper Feeding In Lactation
- There is no drug, including as a drug, beer and other alcoholic beverages, which is at once efficient and free from contraindications, as a galactagogue. The only true galactagogue is good, nourishin...
- Proper Feeding In Menopause
- An important element in the management of women at the change of life is to impress upon them the fact that they have no definite disease, but are undergoing a perfectly normal cessation of function, ...
- Proper Feeding In Senility
- Even without definite pathologic change in any organ, the gradual failure of function in old age at once diminishes the need of food and the ability of the digestive, assimilative and eliminative orga...
- Chapter XXIV. Diabetes. Glycosuria
- Glycosuria does not necessarily mean diabetes but if a patient under ordinary conditions of diet and in the absence of other special circumstances, passes urine which gives an unmistakable sugar react...
- Diabetes. Glycosuria. Part 2
- From the standpoint of the glycosuria, we may divide diabetes into the following groups for dietetic purposes: 1. After a few days of strict diet, the sugar disappears or is reduced to a trace. On re...
- Diabetes. Glycosuria. Part 3
- On the discovery of diabetes, especially if sugar and nitrogenous elimination are high, the case should be placed for a few days on a carbohydrate-free diet. The following conforms nearly to the requi...
- Chapter XXV. Obesity And Leanness
- Under the consideration of glycosuria and diabetes, we have seen that the unoxidized sugar accumulates in the blood - and, indeed, in other juices of the body - whence it is removed by the urine and, ...
- Leanness
- While at first thought, leanness appears to be the opposite of obesity only, it really consists in a relative or absolute super-oxidation at least of carbohydrates, as well as fats, and perhaps of pro...
- Chapter XXVI. Chronic Diseases Of Nitrogenous Metabolism
- Under the one term, rheumatism, are included a number of conditions which may be of entirely distinct pathogeny. Acute articular rheumatism will be considered among the infections, although it is not ...
- Chapter XXVII. Diseases Of The Urinary Organs
- Albuminuria, though not a definite disease, deserves special consideration from the dietetic standpoint. Unlike glycosuria, to which it bears but a superficial analogy, and unlike various other manife...
- Chronic Nephritis
- The dietetic- causes of chronic nephritis, mainly of the interstitial type, and operative only when acting for a considerable time, are as follows: 1. The ingestion of excessive amounts of protein, o...
- Chronic Nephritis. Continued
- Calculus Disease calls for a liberal use of water, excepting temporarily in conditions of obstruction of the passage. If the obstruction is more than transient, operation is urgently indicated. Occur...
- Chapter XXVIII. Diseases Of The Ductless Glands - Organotherapy
- The Spleen is not definitely connected with any clinical symptom complex analogous to exophthalmic goitre, myxoedema etc., nor is there any demonstrated efficacy of splenic extract or a corresponding ...
- Internal Secretions Of Glands Having Ducts
- Diabetes is well established as a disease involving the Islands of Langerhans of the pancreas and it is generally regarded as consisting in the failure of the internal, glycolytic ferment secreted by ...
- Chapter XXIX. Diseases Of The Liver
- While we have apparently, definite knowledge of the function of the liver in regard to glycogenosis, we are almost entirely ignorant of the function with regard to fats and proteins and practically un...
- Diseases Of The Liver. Continued
- Acute Hepatic Congestion is marked by rapid enlargement of the liver and febrile symptoms. It occurs after dietetic indiscretions, including the abuse of alcohol, during malarial fever, acute intestin...
- Chapter XXX. Diseases Of The Pancreas
- Excepting diabetes, which it is rather premature to consider as invariably a pancreatic disease, the diseases of the pancreas are, for the most part, either so fulminant as to afford no basis for diet...
- Chapter XXXI. Digestive Organs - Mouth, Teeth, Oesophagus
- In all dietaries, proper mastication and insalivation should be practiced, even milk requiring such admixture of saliva to insure against its coagulation in too large curds, and the food intended for ...
- Chapter XXXII. Diseases Of Digestive Organs - Stomach
- The acidity has risen to a degree at which ptyalin is inhibited, and while careful mastication and insalivation may allow considerable starch to be thus converted into maltose, ordinary habits of eati...
- Gastric Saprophytosis
- Normally, hydrochloric acid and the relatively brief duration of gastric digestion, prevent any conspicuous degree of activity of microorganisms in the stomach. Moreover, the stomach normally becomes ...
- Functional Gastric Disorders
- It is extremely difficult to distinguish between functional and organic gastric disease, not in the recondite sense that any functional disorder is probably attended by an actual but inappreciable les...
- Functional Gastric Disorders. Continued
- In the administration of alkalies, it should be remembered that, in general, an acid or alkali tends to reduce a secretion of its own reaction and to increase one of the opposite reaction, if given be...
- Conditions Causing Gastric Stagnation
- 1. Gastric atony, a simple fault of innervation, often accompanied by paretic constipation and usually by hypochlorhydria. 2. Degenerations of the gastric muscle, not sharply distinguishable clinical...
- Conditions Causing Gastric Stagnation. Part 2
- I). Water-tight closure of the pylorus. This may be diagnosed by the non-appearance of charcoal, berry juice, peppermint or, better yet, purpetrol, in the faeces. It occurs mainly in cancer of the pyl...
- Conditions Causing Gastric Stagnation. Part 3
- In hopeless cases - in the immediate sense - any kind of dietetic indiscretion which the patient desires may be allowable, even including abstinence from food, controlling vomiting and pain by various...
- Chapter XXXIII. General Perversions Of Digestive Function. Seasickness
- To some degree, seasickness is produced or imitated by dietetic errors prior to or after sailing. Genuine seasickness seems to be a disturbance of equilibrium, partly visual but mainly due to actual m...
- Perversions Of Appetite
- Anorrhexia amounting to disgust for food is conservative in many instances of acute gastric and intestinal disorders and should not be opposed. In prolonged fevers, notably typhoid, it becomes necessa...
- Chapter XXXIV. Functional Intestinal Diseases. Diarrhoea And Constipation
- The movements of the bowels are dependent upon peristalsis in the absence of obstruction and upon the presence of a suitable solid, gaseous and liquid mass within. Constipation is usually-due to slugg...
- Diarrhoea And Constipation. Continued
- Masses of unchewed meat, gristle, tendon ends, fragments of bones etc., act analogously to the first group of vegetable masses considered. In short, the only kind of indigestible residue which can be...
- Chapter XXXV. Organic Intestinal Diseases
- Asiatic Cholera is believed to be the purest type of an infection whose serms are borne by drinking water and hence, also by accidental contamination of food. In respect to mode of conveyance, it is c...
- Organic Intestinal Diseases. Part 2
- Old and feeble persons and infants can not usually abstain from food as long as is theoretically indicated and sometimes can, at most, lengthen the usual periods between meals. In such cases, the rule...
- Organic Intestinal Diseases. Part 3
- Hot salt solution may be given by enema or hypodermoclysis, perhaps with dextrose added to the salt solution, may be employed. During convalescence, the diet should be carefully regulated and a middl...
- Organic Intestinal Diseases. Part 4
- When there is a tendency to colonic dilatation, the utmost can4 should be taken to avoid retention of contents. On the other hand, frequent purgation does harm and the attempt to avoid retention by ad...
- Organic Intestinal Diseases. Part 5
- Within two or three days, one of three conditions exists: the patient has either been operated upon, when the dietetic management should be as after intestinal operations generally; or sepsis or gangr...
- Organic Intestinal Diseases. Part 6
- Intestinal Obstruction. It should be clearly recognized that the chief and, indeed the only acute danger, is strangulation of the intestinal wall, mere coprostasis being compatible with life for days,...
- Chapter XXXVI. Diseases Of The Heart And Blood Vessels
- Various acute cardiac affections, especially endo- and pericarditis, are local manifestations of specific rheumatism, pneumo-coccic infection, infection with mitigated septic bacteria etc. Thus the di...
- Chapter XXXVII. Blood Diseases
- Leucocythaemia is practically - and perhaps on sound theoretic principles - to be considered as a malignant neoplasm, differing from sarcoma mainly in the mobility of its cells. There is no authentic ...
- Chapter XXXVIII. Haemorrhagic Diseases
- Scurvy was formerly common among sailors, prisoners, inmates of poor houses and, under certain conditions, soldiers, on account of bad hygiene and deprivation of fresh fruits and vegetables. Whether t...
- Chapter XXXIX. Bone Diseases
- Rickets (this name being preferable to Rhachitis, whose etymology gives a false idea of the nature of the disease) is a disease due to general malnutrition and resulting in faulty growth of bone struc...
- Chapter XL. General Principles Of Feeding In Fevers
- Subject to individual exceptions, a febrile period of three or four days requires no organic nourishment, in an adult of average strength. Indeed, many patients are rather benefited by a fast which al...
- Convalescence From Fever. A Sample Dietary
- 1st Day Breakfast Poached egg on toast, cocoa. Lunch (about 4 hours after breakfast) Milk with bread, crackers or cereal or milk punch if indicated. Dinner (4 - 6 p. m., according to time of bre...
- Foods To Be Avoided In Conditions Of General Weakness, Fever, And Especially In Various Forms Of Indigestion
- (Modified from W. G. Thompson.) Rich soups, gravies and sauces. Pickles, radishes, olives and other relishes and strongly spiced foods. Fresh, soft breadstuff's which form a tenacious bolus; hot bread...
- Chapter XLI. Infectious And Parasitic Diseases. Infections Usually Occurring In Childhood
- Mumps The diet in mumps and other infections usually involving children, should obviously correspond in a general way to that appropriate to this age. Even the sick adult should be considered as a ch...
- Chronic Granulomatous Infections. Syphilis
- This disease requires no special dietetic treatment and the vegetable extracts reputed to be of value as alteratives are doubtfully so. At certain periods, the diet for mild fevers is appropriate. Oth...
- Typhoid Fever
- From the dietetic standpoint, it should be remembered: 1. That typhoid fever lasts three to five weeks or more, so that nutrition is a matter of life or death; 2. That, during the second week, there...
- Diet In Tuberculosis
- The site of the lesion of tuberculosis has no bearing on the dietetic indications but may interfere with the fulfillment of these indications or present special difficulties. In tuberrculosis with op...
- Chapter XLII. Respiratory Diseases
- The milder colds require no special dietetic treatment but it is advisable to adhere somewhat closely to the diet appropriate to mild fevers in general, bearing in mind the usual indication in persons...
- Chapter XLIII. Diet In Skin Diseases
- The systematic consideration of .skin diseases from the die-tetic standpoint - or indeed from any other general standpoint of etiology and pathology or treatment - is rendered difficult partly by the ...
- Chapter XLIV. Diseases Of The Nervous System
- The administration of nourishment is influenced by various general symptomatic nervous conditions, such as spasm, paralysis, pain, especially affecting the parts concerned in mastication and deglutiti...
- Diseases Of The Nervous System. Part 2
- Owing to the frequency of lack of control of the bowels, the diet should l)e regulated so as to prevent excessive decomposition by micro-organisms within the alimentary canal and so as to avoid diarrh...
- Diseases Of The Nervous System. Part 3
- The exciting cause of apoplexy, either in the limited or broad sense, is very frequently a dietetic indiscretion. Overloading the stomach, distention of the stomach and intestine with gas from efferve...
- Diseases Of The Nervous System. Part 4
- Cases of the second group also often require moral suasion, but in a somewhat different spirit, to induce the ingestion of sufficient nourishment. The services of an efficient diet nurse in preparing ...
- Chapter XLV. Surgical Emergencies And Operations
- In any critical surgical case, expert medical and dietetic management is just as necessary as expert surgical skill and, on the average, there is the same likelihood that the surgical specialist can s...
- Surgical Emergencies And Operations. Continued
- If the lesion involves the large intestine, even including the appendix, the same rule should be applied to enemata for, although the injection is not directly deposited near the upper part of the col...
- How To Make Soups
- Turkish Soup 1 quart of stock, yolks of 2 eggs, 1/2 teacup of rice, 1 tablespoon cream; salt and pepper. Boil the rice and stock together for 20 minutes; then press through a seive, and return to th...
- How To Make Puddings
- Apple Pudding Fill a buttered baking dish with sliced apples, and pour over them a batter, made of 1 tablespoonful of butter, 1/2 cup of sugar, 1 egg, 1/2 cup of sweet milk, and 1 cup of flour with ...
- How To Make Beverages
- Chocolate Put 2 oz. of chocolate into a double boiler and melt it over the fire. When melted add 1 pt. of new milk, warmed, and 1 table-spoonful of sugar. Cover and boil 5 minutes, then beat the choc...
- Weight, Calories, Proteins, Fat And Carbohydrates Of A "Standard Portion" Of Foods
- Table Of Foods Giving The Weight (In Grams. Ounces And Rough Measure) Of A Standard Portion Of Each Food And The Number Of Calories In That Portion In The Form Of Protein, Fat And Carbohydrate ...
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