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.

    179/290 (page 175)
    DIET FOR HEART DISEASE. I7S Diet for Fever Patients.—Barley-water, water gruel, rice gruel, toast-water, white wine whey, rennet whey, alum whey, lemonade, linseed tea, arrowroot, egg nogg, egg soup, panada, chicken broth, mutton broth, beef-tea, malt-tea, tea, biscuit and milk, bread pudding, rice pudding, batter pudding, and mashed potato. Diet for Heart-Disease. A diseased heart is a feeble heart, and its impulse is slow; hence the circulation of blood is sluggish, and the absorption of liquids through the mucous membranes is retarded. The consequence of this is that liquids are slowly absorbed by the stomach, and if any large quantity be taken at once, this occasions considerable inconvenience, and interferes with the digestion of solid food. The distention of the stomach also interferes with the action of the heart, already too slow and laboured. In heart-disease, then, only a moderate amount of liquid should be taken at once. Dry diet is accom- panied by less discomfort. Soup should not be taken at the commencement of dinner; drink taken during the meal should only be sipped, and should not be cold. Between meals, thirst should be quenched by sips. Dry diet is especially indicated if the sufferer be corpulent, particularly if fat has accumulated about the chest. The diet should be nitrogenous and nourishing. If dropsy supervene, it will be necessary