Essentials of diet, or, Hints on food, in health and disease / by the late E. Harris Ruddock.

  • Ruddock, E. H. (Edward Harris), 1822-1875.
Date:
1879
Catalogue details

Licence: Public Domain Mark

Credit: Essentials of diet, or, Hints on food, in health and disease / by the late E. Harris Ruddock. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    impunity what others must eschew. Some of the least digestible articles of food, such as fried fish, cabbage, cheese, fats, etc., can be eaten by some dyspeptics while others cannot partake of them with- out suffering severely. In considering the kinds and proportions of food to be eaten, it should be remembered that even healthy persons do not always assimilate all the elements possible, for some escape digestion, and pass out of the system with the waste, for which allowance must be made. Food which requires some strength of digestive function may be thrown away upon an old person whose limited secretions may not dissolve it, and who may therefore be only insufficiently nourished by it, while the same food could be easily and advan- tageously appropriated by a young person. On the other hand, some easily-digested diet which would be suitable and sufficient for an old man would be un- suitable and insufficient for an active youth. The employments of life also necessitate variations in kind and quantity. Flven appetite is not an infallible guide. Out-door work that demands physical exercise, and *in-door work that calls for mental exercise, demand difference in diets. 'fhe nursing-mother requires more food and of a different kind from that taken by the quiet housewife of sixty years of age. The patient sufferingfrom chronic unhealthy discharges must meet that drain upon the system. Morbid condi- tions and functional derangements of different organs, though insufficient to be regarded as an “illness,” or