ls of dietetics apply to
patients who are obliged to be inactive although not really ill, as for
example, a patient suffering from a broken leg. Ordinarily in such
cases, as in other kinds of illness, the appetite is greatly diminished,
but a word of warning should be given against overfeeding patients whose
meals are their chief interest. Such patients are only too likely to
interpret full diet as anything they desire in any quantity at any time
of day or night, and then to attribute their discomfort and irritability
to their illness rather than to overeating.

Constipation is especially stubborn in sickness, since the patient is
deprived of his usual exercise and variety of food. So far as possible
the bowels should be regulated by diet. Laxative foods include most
vegetables with a large amount of fibre, coarse cereals and flour, oils
and fats, and most fruits and fruit juices. Unfortunately many laxative
foods are difficult for sick persons to digest and must therefore be
used with caution. A glass of hot or cold water or orange juice an hour
before breakfast may be helpful, and at bed time hot lemonade, oranges,
prunes, figs, or other fruit if allowed.

It is essential for patients to drink water freely, and it should be
given between meals and also between liquid nourishments. Persons
inexperienced in the care of the sick frequently make the mistake of
bringing water only when a patient asks for it.

Many acute illnesses begin with fever, headache, sore throat, and
especially among children with vomiting, diarrhoea, and other digestive
disturbances. In such cases all food should be withheld until the doctor
comes, but boiled water, hot or cold, should be given freely. Efforts to
tempt the appetite are then mistaken; few people are injured and many
are benefited by omitting food even for 24 hours at the beginning of an
acute illness, and with few exceptions a doctor can be found in a
shorter time.

SERVING FOOD FOR THE SICK.--Food for the sick should always be most
carefully prepared and of the best quality, and in addition it should be
as inviting, as varied, and as well served as possible. Neglect in these
respects is inexcusable. Even slight carelessness in preparing or
serving food may arouse disgust and thus banish permanently some
valuable article from the dietary.

Trays, dishes, tray cloths, and napkins for the patient must be
absolutely clean and as attractive as possible. Cracked or chipped
dishes s