As there is a radical distinction between a person merely old in years and one who is actually senile, no dietary can be devised to suit the case of all those of advanced years. A man is technically old at sixty. In theory he should require less protein in proportion to carbohydrates than a younger man. Many people of both sexes, however, preserve their working capacity far into the sixties and even into the seventies. Many people can put on flesh up to the age of sixty, and it is very important that they do not do so. Their regimen should be practically that of the corpulent. After the age of sixty the weight may remain at an equilibrium for some years, or with the advent of senile change, the flesh may begin to disappear, this loss being physiological. At this period less depends on the selection of food than on the quantity and thoroughness of mastication. An active, healthy man can preserve his condition by cutting down the amount of food greatly, and chewing it thoroughly. The demand for protein will very likely be satisfied with a small quantity. The total fuel requirement will depend upon whether the individual exercises or leads a sedentary life. Sedentary elderly people can subsist on very little food, and do not differ much in this respect from middle-aged sedentary people.

A senile person is practically an invalid, and his dietetic demands do not differ greatly from those of other invalids (aside from the convalescent). If the teeth are more or less useless, and mastication cannot be effected by the gums, the individual becomes a confirmed dyspeptic. The problem of starch digestion becomes a serious one. Milk can be used largely.

In theory sugars could partially replace starches. An excellent food under the circumstances is toasted bread, which may be dipped in coffee to soften it. In toast the starch becomes changed to dextrin, which is but one step removed from sugar. Well-cooked cereals, vegetables (potatoes, greens, etc.) and fruits may be used in small quantities in the expectation that they will be digested by the pancreatic juice.

Special Regimen: As already suggested, this cannot differ in kind from that of the confined invalid or dyspeptic.

Diet: Soup

Nutritious soups, such as chicken or fish puree, beef tea, mutton or chicken broth. Purges of all kinds.

Fish

White fish as sole, whiting, smelts, flounders, etc. (best when boiled).

1 Food suitable for the Aged According to Yeo.

Eggs

Egg lightly cooked, or beaten up with milk, etc.

Meats

Young and tender chicken and game. Other tender meats. Potted chicken, game and other potted meats. Sweetbreads, bacon grilled.

Farinaceous

Bread and butter (bread at least a day old) to be soaked in tea or milk or water. Bread and milk, porridge and oatmeal gruel. Puddings of ground rice, tapioca, arrowroot, sago, macaroni. Prepared foods consisting of predigested starches.

Vegetables

Potatoes, carrots, spinach and other succulent vegetables, stewed celery, boiled onions.

Desserts

Fruit jellies, stewed or baked fruit. Pulp of perfectly ripe raw fruit in small quantity, farinaceous puddings.

Liquids

Milk in all forms, and with the addition of warm Vichy or warm water, fruit juice.