Light diet should be given in convalescence following the fluid and soft diets, and in those cases not needing special dietary consideration. It is the normal diet for the passive condition of the resting or inactive person. The nature of the light diet must depend on the nature of the disease and the vigor of the patient. In general the following food would be included. Three meals a day are given in a light diet.

Foods for light diet are: Fruits: fruit juices or cooked fruits. Cereal foods: well-cooked cereals, strained if necessary; rice and macaroni; thin dry toast. Vegetables: fresh spinach; celery; strained peas; potatoes, baked, boiled, or mashed. In some cases vegetables must be omitted altogether, as in acute indigestion; in others they should be included. Fats: butter, thin cream. Meats: not more than one small serving a day of broiled chop or steak; meat broths. Milk: plain, in eggnog, in cream soups, in simple desserts. Eggs: soft-cooked, omelets, souffles, custards. Simple desserts; custards, junket, ice cream, gelatin desserts, cooked fruits or cereal puddings.