Why is oven drying of foods much more satisfactory when the oven is provided with a thermometer?
Explain why it is necessary to condition dried foods before storing.
RELATED WORK
LESSON CLXXIII
THE SICK-ROOM TRAY
SELECTION OF FOODS FOR THE SICK.—Methods of preparation of food for the sick differ somewhat from methods of preparation of food for those in health. The chief difference is in the selection of the foods to be prepared. In severe illness the physician prescribes definitely the diet of the patient. In the absence of a trained nurse, it is the home-keeper's work to follow the physician's directions and to prepare such foods as can readily be digested.
Often the home-keeper not only prepares, but selects the foods for the indisposed members of the household. In any case of feeding the sick, the following suggestions should be kept in mind:
(a) Choose easily digested foods and prepare them in such a way that they will be easily digested. Liquid or easily liquefied foods are digested with the least effort, hence the use of milk, broths, soups, and gruels in sick-room diet. Such semisolid foods as eggs (uncooked or soft cooked), cereals, softened toast, etc., are also easily digested. Avoid foods that are digested with difficulty, as pastry, fried foods, "rich" sauces, pork, veal, lobster, and baked beans.
(b) Give special attention to the selection of foods that appeal to the appetite. When foods are served, even though they are selected according to the physician's directions, likes and dislikes of the patient should be observed. If food suitable for the patient is distasteful to him, substitutions should be made or distasteful foods should be disguised. Eggs, for example, are most valuable foods for the sick. If disliked by the patient they may be slipped into such foods as cocoa or gruels. Appeal to the appetite can be made by changing the methods of preparing foods. The selection and preparation of food for the sick call for ingenuity and resourcefulness on the part of the homekeeper.
(c) Prepare less food for the sick than for those in health. Sometimes a lessened quantity of easily digested food is all that is needed to effect recovery from an indisposed condition. Some energy is needed to carry on the involuntary activities of the body, such as the beating of the heart, and the movements of the lungs (see Table of Energy Requirements). For the very sick patient, food served in small quantities, but served often, is necessary.