ess and weak patients must be assisted
to eat or drink. A napkin should first be placed under the patient's
chin. The attendant should place her hand under the pillow, raise the
head slightly, and hold the glass to his lips with her other hand. An
ordinary tumbler can be used by a patient lying down if it is not more
than a quarter full, or a special feeding cup may be purchased. Bent
glass tubes may be used for cool liquids; they should be washed
immediately after use. A child who can sit up sometimes takes more
nourishment if it is given through a soda water straw.

If the patient must be fed with a spoon care should be taken that the
liquid is not too hot, but the attendant should not blow upon it to cool
it. It should be given from the point of a spoon placed at right angles
to the lips, and plenty of time between mouthfuls should be allowed. A
swallow should not be given at the moment when the patient is drawing
the breath in. Great patience is required if a helpless person is to be
fed acceptably. The attendant should sit by the bedside rather than
stand, should present at least the appearance of having unlimited time,
and should endeavor not to deprive the patient in any way of the
satisfaction he may derive from his nourishment.

EXERCISES

1. What needs of the body do food substances supply?

2. Give an outline of the digestive process.

3. Describe the effect of different mental states upon digestion, and
give examples of the ways by which a knowledge of these effects may be
utilized in feeding patients.

4. Why is the problem of nourishing the body of especial importance in
sickness?

5. Name the four ordinary classes of diet for the sick, and mention all
the articles you can belonging to each class.

6. Why is constipation a common ailment among patients confined to bed,
and what attempts should be made to overcome it by the diet?

7. Why is it necessary for sick persons to drink water freely, and what
efforts should the attendant make to encourage them to do so?

8. Describe the proper serving of a patient's tray.

9. How should helpless patients be assisted to eat?

FOR FURTHER READING

Health and Disease--Roger I. Lee, Chapter II.

The Human Mechanism--Hough and Sedgwick, Chapters VIII, XIII, XIX.

Notes on Nursing--Florence Nightingale, Pages 63-79.

How to Live--Fisher and Fisk, Chapter II.

Bodily Changes in Pain, Hunger, Fear and Rage--Cannon, Chapter I.

Food for the Invalid