MENUS FOR GASTRITIS
SPRING MENU
GASTRITIS
In severe cases of gastritis, all food, and even water should be omitted. As the patient begins to recover, water, cool or hot, may be taken, and after a time, when normal hunger appears, the following suggestions in diet should be observed:
BREAKFAST
- Choice of the following—
- a One large, very ripe banana, baked; preferably en casserole
- b A baked white potato, with butter
LUNCHEON
- Onions, or fresh tender peas, thoroughly cooked, en casserole
- A baked potato
DINNER
- Peas, asparagus, or onions
- A baked potato or rice (If rice is chosen, a tablespoonful of clean wheat bran should be eaten)
As the patient recovers, the articles composing the meals may be increased, confining entirely to such foods as peas, asparagus, potatoes, carrots, parsnips, beets, spinach, and the green salad vegetables.
SUMMER MENU
GASTRITIS
In regard to the omission of food in severe cases, see Spring Menu.
BREAKFAST
- Cantaloup or melon, discarding the pulp of the melon
- Two or three egg whites, lightly whipped with a sprinkle of sugar
LUNCHEON
- Tender peas, string beans, green corn, or young carrots, thoroughly cooked
- Bran meal gems
DINNER
- Carrots, parsnips, squash, spinach, or turnip-tops
- Graham gems or a baked potato
FALL MENU
GASTRITIS
BREAKFAST
- A cantaloup or very ripe peaches—no cream
- Baked chestnuts, or boiled rice, with butter
- A tablespoonful of wheat bran in hot water
LUNCHEON
- Eggplant, okra, or a Spanish onion
- Tender corn or a potato
DINNER
- Celery or lettuce
- Nuts and ripe olives
- Green corn or a baked potato
- Carrots or winter squash
WINTER MENU
GASTRITIS
BREAKFAST
- A baked banana
- A spoonful or two of plain wheat, boiled
- A cup of hot water
LUNCHEON
- Winter squash, or onion, en casserole
- A baked potato
- Celery hearts
DINNER
- A light vegetable soup—no crackers
- Celery
- Carrots or parsnips
- A potato
For instructions in cooking "en casserole," see p. [671].