Dietetics in tuberculosis : principles and economics / by Noel Dean Bardswell and John Ellis Chapman.

  • Bardswell, Noel Dean, 1870-1938.
Date:
1908
Catalogue details

Licence: In copyright

Credit: Dietetics in tuberculosis : principles and economics / by Noel Dean Bardswell and John Ellis Chapman. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    slightly increased bulk of food stuffs. In the case of the consumptive working- classes this last rule does not always apply, since they are used to taking diets of large bulk. (5) The meals should be given at considerable intervals ; they should be well cooked and as varied as possible. Standard Diet for the Treatment of the average Tubercular Patient. The following table gives the nutritive value of the average diets taken by 49 tubercular patients throughout their course of sanatorium treatment. These 49 patients have been selected inasmuch as they all made very good recoveries. The average of these 49 satisfactory diets works out at Proteid. Fat. Carbohydrate. Calories. 150 150 250 3000 These figures, in our opinion, may be taken as representing the nutritive value of a diet which is satisfactory as a standard diet for the treatment of the average person suffering from tuberculosis. We have, as a matter of fact, adopted this standard in our sanatorium practice for the past few years, and found it to be most satisfactory. The standard diet which we have found to be best for tubercular women has a somewhat lower nutritive value, viz.:— Proteid. Fat. Carbohydrate. Calories. 126 150 220 2814 The following actual diets give the nutritive value of the above standard diets:— Article of food as served. Amount prescribed. For men. For women. Milk 1500 c.c. 180 grammes. 120 „ 45 „ 30 „ 180 300 q.s. 1500 c.c. 135 grammes. 120 45 30 150 „ 180 q.s. Bread Porridge Butter Breakfast meat, such as bacon, fish, etc. Ordinary meat Pudding Vegetables