One of the most important qualifications in a nurse is a thorough knowledge of the nature, use and digestibility, as well as the best methods of preparing the different kinds of food, so as to adapt them to the different forms of disease. In some cases, when the system has been overtaxed, either mentally or physically, a complete rest is necessary, and the diet should be food which merely satisfies the hunger—neither stimulating nor especially nourishing. Such foods come under the head of gruels, soups, jellies, fruit and drinks. On the other hand when a patient has become wasted from a long continued illness and requires building up, more nourishment is required to supply the waste. In some cases the food must be given in concentrated form. Milk is one of the most valuable foods in this class; sometimes it requires the addition of a little pepsin in order to facilitate digestion; sometimes the addition of a pinch of salt makes milk not only more agreeable to the patient, but aids digestion. Eggs, either lightly boiled or in egg-nog, are easily digested and very nourishing. Meat and milk soups, farina and oatmeal gruel, port wine jelly, albumen and milk (which is the white of egg and milk shaken together), and in some cases a bit of carefully broiled steak or chop, with dry toast, are suitable foods for this class of patient. In convalescence, any well cooked, easily digested food may be given. Fried food, rich puddings and pastry must be carefully avoided.
People with consumptive tendencies should eat wholesome, easily digested food, with plenty of fat, such as cream, butter, fat of bacon and of roast beef, mutton, olive oil, salads, cornmeal and cereals, and take plenty of outdoor exercise. Soups which have in them cream or milk are better for invalids than those containing a greater amount of gelatine. A few simple recipes are given, which are suitable for invalids.
Beverages.
Barley Water.—Take 2 ounces of pearl barley and wash well with cold water at least 2 or 3 times. Put into a saucepan with 1-1/2 pint of water, and allow it to boil for 20 minutes closely covered. Strain and sweeten, and flavor with lemon juice; a little lemon peel may be added while boiling if desired.
Apple Water.—Take 2 or 3 tart apples. After baking, put them in a bowl and pour over them 1 cup of boiling water, strain and sweeten to taste; serve when cold.
Flax Seed Tea.—One-half cupful of flax seed—which has been carefully washed in cold water—to 1 quart of boiling water; boil slowly 30 minutes, move to the back of the stove and allow it to remain 10 or 15 minutes longer. Strain, and flavor to taste with lemon juice and sugar.
Lemonade.—Slice 1 lemon, add 1 tablespoonful of sugar, press the lemon and sugar, add 1 cup of boiling water. Strain and serve hot or cold as required.
Orange Water.—Made the same as lemonade.
Meat Extractives.
Beef Juice is prepared by broiling until the meat is heated through, then placing it in a lemon squeezer and pressing until all the juice is extracted. Heat until warm enough to be palatable, add a little salt, and by way of variety it may be poured over a slice of hot dry toast.