Diet Sheet I

The following dietary is suitable for the acute stage: -

3 a.m. - Chicken tea (hot), 7 ounces, with 3 ounces milk; or Bovinine and 3 ounces milk. 5 A.M. - Milk, 3 ounces, hot water, 1 ounce. 7 A.M. - Milk, 3 ounces, hot water, 1 ounce. 9 A.M. - Milk, 3 ounces, hot water, 1 ounce. 11 a.m. - Milk, 3 ounces, hot water, 1 ounce.

I P.M. - Hot beef-tea, 7 ounces, milk, 3 ounces; or Chicken essence and milk. 3 P.M. - Milk, 3 ounces, hot water, 1 ounce. 5 P.M. - Milk, 3 ounces, hot water, 1 ounce; or Cup of tea, with 3 ounces milk, freshly made. 7 P.M. - Milk, 3 ounces, hot water, 1 ounce. 9 P.M. - Hot chicken tea, 7 ounces, milk, 3 ounces; or Valentine's beef juice, 2 teaspoonfuls, and milk, 3 ounces.

11 P.M. - Milk, 3 ounces, hot water, 1 ounce.

1 a.m. - Milk, 3 ounces, hot water, 1 ounce (if awake).

When there is excessive wasting, or if the fever is very prolonged, or if there has been a relapse after a prolonged first attack, the nutritive value of the diet should be increased. The prepared proteins, e.g., Plasmon, Somatose, Protene, Sanatogen, may be added, 2 to 4 teaspoonfuls being given in the twenty-four hours (see p. 158). Albumin water added to the milk will be found useful. Also half an egg added to milk may be given twice daily in the form of custard boiled or baked, or as egg flip. A small amount of well-boiled sago or arrowroot may be given in the chicken tea. Calfsfoot jelly (p. 273), with fruit or wine flavouring, or blancmange made with milk may be given (p. 301).

Diet Sheet II

Diet chart for a case of prolonged fever, or for relapse with much fever.

3 a.m. - Chicken tea, 8 ounces.

5 a.m. - Milk (diluted), 3 ounces, with prepared Plasmon, 1 ounce (P. 159). 7 A.M. - Milk, 3 ounces, and albumin water. 9 A.M. - Milk, 3 ounces, and half-beaten egg.

I p.m. - Chicken-broth tea, 8 ounces, and 1 ounce Plasmon (hot) salted. 3 P.M. - Milk, 3 ounces, and albumin water. 5 P.M. - Calfs-foot jelly, or milk blancmange. 7 P.M. - Milk (diluted), 3 ounces. 9 P.M. - Milk, 3 ounces, and half egg (as baked custard).

11 P.M. - Chicken tea, thickened arrowroot, 8 ounces (salted), 1 ounce Plasmon. 1 a.m. - Milk, 3 ounces, diluted (if awake).

Indications For Increasing The Diet In Convalescence

Assuming a patient has satisfactorily passed through his fever, and his temperature is approaching the normal line, when is the first increase of diet to be made? Much depends upon the circumstances of the individual case. Unless he is really hungry, there is no particular advantage in making any addition to the diet till the temperature is steadily normal. By "real hunger" is to be understood a genuine craving for food; that is to say, it is not enough for the patient to reply that he is hungry when asked. He must volunteer the information himself. If his hunger is real, and all precautions to satisfy a false appetite have already been taken, some addition to his food may be allowed when his temperature is normal in the mornings, the evening readings being disregarded. Should his diet, up to this point, have consisted exclusively of milk and meat broths, with a few extras that may have been permitted in prolonged cases, it is obvious that, before he is allowed solid food, he must be content with semi-solids and "sloppy" materials. Benger's food or boiled bread and milk (p. 439) are usually the first additions, and the effect of even this slight increase of diet on the temperature of the patient should be carefully noted. If the morning temperature remains normal, the bread and milk is continued for two or three days, the amount given being gradually increased, and a little well-made oatflour porridge being added to give variety. Diet Sheet 111. is a very suitable diet for early convalescence.

Diet Sheet III

Early convalescence, the morning temperature being normal for five or six days.

3 A.M. - Beef consomme, 10 ounces.

5 A.M. - Milk, 6 to 10 ounces.

7 A.M. - Bread and milk, with milk (special, p. 439).

9 A.M. - Tea, thin bread and butter; no crusts.

11 A.M. - Milk, 6 to 10 ounces.

I p.m. - Chicken tea, thickened with sago (later, some form of powdered fish, e.g. a souffle in cream); milk pudding or jelly. 3 p.m. - Calfs-foot jelly (lemon, orange, sherry). 5 P.M. - Milk, 6 to 10 ounces. 7 P.M. - Gruel, made from oatmeal, barley meal, or wheat; eaten with milk and cream. 9 p.m. - Beef-tea, 10 ounces.

11 p.m. - Milk, 6 to 10 ounces (if awake). 1 a.m. - Milk, 8 ounces (if awake).