Practical Dietetics, With Reference to Diet in Disease
Practical Dietetics, With Reference to Diet in Disease
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ACUTE GOUT Dietetic Treatment. During acute attacks the diet must be restricted, but the extent of restriction will depend upon age, habits and conditions of the pa- tient.
Meat and alcohol as a rule are excluded. As a rule it is best to exclude meat, more especially red meat, and, unless especially necessary, forbid alcohol. In old people, with feeble circulation, accustomed to the regular and free use of alcohol, it may be necessary to allow a small amount. If the kidneys be seriously at faul...t it may be best not even to give small amount of alcohol.
Digiti zed by Google 230 DIET IN DISEASE For the young and strong the diet should consist mainly of farinaceous substances and broths, made not too strong, such as bread and milk, a cup of weak tea with milk, dry toast with a little butter, vegetable broths, two ounces of milk with Vichy water; rice, sago, semolina or an farinaceous puddings made with- out eggs.
He Miould sip half a pint of hot water twice or thrice daily between meals, and barley wn,ter and toast water may be allowed.
What to read after Practical Dietetics, With Reference to Diet in Disease?
You can find similar books in the "Read Also" column, or choose other free books by Pattee, Alida Frances to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
ACUTE GOUT Dietetic Treatment. During acute attacks the diet must be restricted, but the extent of restriction will depend upon age, habits and conditions of the pa- tient.
Meat and alcohol as a rule are excluded. As a rule it is best to exclude meat, more especially red meat, and, unless especially necessary, forbid alcohol. In old people, with feeble circulation, accustomed to the regular and free use of alcohol, it may be necessary to allow a small amount. If the kidneys be seriously at faul...t it may be best not even to give small amount of alcohol.
Digiti zed by Google 230 DIET IN DISEASE For the young and strong the diet should consist mainly of farinaceous substances and broths, made not too strong, such as bread and milk, a cup of weak tea with milk, dry toast with a little butter, vegetable broths, two ounces of milk with Vichy water; rice, sago, semolina or an farinaceous puddings made with- out eggs.
He Miould sip half a pint of hot water twice or thrice daily between meals, and barley wn,ter and toast water may be allowed.
What to read after Practical Dietetics, With Reference to Diet in Disease?
You can find similar books in the "Read Also" column, or choose other free books by Pattee, Alida Frances to read onlineMoreLess
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