Diet

An important part of the duty of those who attend the sick is to supervise the patient’s diet. The patient should not be allowed to become unduly weak through lack of nourishment, nor should the enfeebled digestive powers be overtaxed. Care should be taken to prepare and serve food that will be palatable, but wise judgment should be used in adapting it to the needs of the patient, both in quantity and quality. In times of convalescence especially, when the appetite is keen, before the digestive organs have recovered strength, there is great danger of injury from errors in diet.MHH 120.3