THE SCIENCE OF DIETING.

Press, Volume XLVIII, Issue 14524, 28 November 1912, Page 9

THE SCIENCE OF DIETING.

Mrs Glennen gave her second demonstration of invalid cookery yesterday afternoon at the Alexandra Hall. Tha subject of her preliminary address was the dieting necessary in various kinds of illness. -_■

Tho speaker first dealt with' tho treatment of fevers, a province of dieting which, she said, had changed nioro of recent-.years than any other. The old idea of "starving a fever" had given Way before, tho conviction..that what wast essential was a good"ftnitl or semifluid diet, and., plenty of it. Milk waa an excellent fall-back in fever cases, provided it was pure and not adulterate!! with boric acid or carbonate of soda, and it had an invaluable antiseptic It could be given to the patient in coffee, ; .tea, crtstard, and other ways. Tho groat thing was to keep tip the strength of tho ,patient at all costs. Mrs Glennen then proceeded to outline the dietary suitable for sufferers front gout, rheumatism and diabetes. Casein was particularly strengthening, and should be used liberally in the i treatment of these diseases. For | ordinary rhoumatism or for . kidney trouble, white meats wero to be recommended, and all red meats, as well as liver and sweetbreads shoufd be avoided. It was recognised nowadays that the cure of. skin diseases was largely dependent on wise dieting, and sufferers from skin diseases should not be given oatmeal, cane-sugar foods, pork or shell-fish, all. of which tended to be injurious. In dealing with consumptive natienta, fresh air and good footl were "chiefly to bo considered, and a thoroughly nourishing diet was essential in cases of nerve trouble. Mrs Glennen then gave a practical demonstration of various'ways of preparing dishes for invalids.