Practical Dietetics, with Reference to Diet in DiseaseThe author, 1904 - 340 pages |
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½ cup ½ teaspoon acid albumin baked barley barley water Beat beef tea borax bottle bread and butter broiled broth butter celery cent chicken chopped cocoa coffee convalescence cook cornstarch crackers cup boiling water cup cold water cup milk cup sugar custard diet Dietetics digestion disease dish double boiler Fahrenheit feeding fever fish flavor fluid fresh fruit gelatin grape juice GRUEL heat Henry Koplik Hospital hot water infant jelly Junket lemon juice liquid malted milk Massachusetts General Hospital meal meat minutes nurse oatmeal one-half orange ounces oven oysters patient pint potatoes powder protein pudding quantity quart rice salt and pepper saltspoon salt sauce scalded milk slice soup Speck salt starch stewed stir stomach strain sweetbreads tablespoon butter tablespoon flour tablespoons tablespoons sugar tapioca teaspoon teaspoon butter teaspoon salt temperature toast typhoid typhoid fever vanilla white of egg wine yolk
Popular passages
Page 275 - : 1. Allow time for meals. 2. See that the food is thoroughly masticated. 3. Do not allow nibbling between meals. 4. Do not tempt the child with the sight of rich and indigestible food. 5. Do not force the child to eat against its will, but examine the mouth, which may be sore from erupting teeth ; and examine the food, which may not be properly cooked or flavored. If good food is refused from peevishness merely remove it, and do not offer it again before next meal time.
Page vii - Revised and Edited by Louis Starr, MD, Clinical Professor of Diseases of Children in the Hospital of the University of Pennsylvania; Physician to the Children's Hospital, Philadelphia.
Page 173 - Cook the corn meal with 4 cups of the milk, add the figs and salt. When the mixture is cool, add the eggs well beaten. Pour into a buttered pudding dish and bake in a moderate oven for 3 hours or more.
Page 223 - Shellfish and all kinds of fish, fresh, salted, dried, pickled or otherwise preserved (no dressing containing flour). Eggs. — In any way most acceptable. Meats. — Fat beef, mutton, ham or bacon, poultry, sweetbreads, calf's head, sausage, kidneys, pig's feet, tongue, tripe, game (all cooked free of flour, potatoes, bread or crackers). Farinaceous. — Gluten porridge, gluten bread, gluten gems, gluten biscuits, gluten wafers, gluten griddle cakes, almond bread or cakes, bran bread or cakes. Vegetables.
Page 211 - ... cocoa. 2. Soups : beef, veal, chicken, tomato, potato, oyster, mutton, pea, bean, squash ; carefully strained and thickened with rice (powdered), arrowroot, flour, milk or cream, egg, barley. 3.
Page 247 - ... enter the appendix and set up local inflammation there. The recurrent cases are more apt to be excited directly by overeating and improper food. Dietetic Treatment. — The dietetic treatment of appendicitis which has not yet passed into the surgeon's hands should consist in giving only such food as will be thoroughly absorbed, leaving as little residue as possible to irritate the lower bowel and excite peristalsis. Until the outcome of the attack is decided it is best to put the patient upon...
Page 93 - ... add a pinch of salt and a tablespoonful of cold water and serve. This gruel is excellent for children afflicted with summer complaint. Or brown a tablespoonful of flour in the oven or on top of the stove...
Page vii - MD, Clinical Professor of Diseases of Children in the College of Physicians and Surgeons, Baltimore.