Lectures On Dietetics | by Max Einhorn
It gives me satisfaction that the first edition of my Lectures on Dietetics (delivered at the New York Postgraduate Medical School and Hospital) has been exhausted, and a new issue required. The present volume has been doubled in size, so that it is almost a new book. Nine new chapters have been added, namely: V. The Care of Digestion; VI. The Care of Digestion for the Soldier; IX. The Dietetic Management and the Allen Treatment of Diabetes Mellitus; X. The Dietetic Management of Gout; XI. The Diet in Diseases of the Kidneys; XIII. The Diet in Operative Cases; XIV. Subcutaneous and Rectal Alimentations; XVI. Indications for Artificial Nutrition; XVII. Preparation of Food for Invalids (The Diet Kitchen).
| Title | Lectures On Dietetics |
| Author | Max Einhorn |
| Publisher | W. B. Saunders Company |
| Year | 1922 |
| Copyright | 1922, W. B. Saunders Company |
| Amazon | Lectures on Dietetics |
By Max Einhorn M. D, Emeritus Professor of Medicine at the New York Postgraduate. Medical School and Hospital; Visiting Physician to the Lenox Hill Hospital, New York.
Illustrated
To the memory of his dear and highly esteemed friend Colonel Oliver Hazard Payne This book is respectfully dedicated, in recognition of his great devotion to the art of medicine and to higher education.
Preface- It gives me satisfaction that the first edition of my Lectures on Dietetics (delivered at the New York Postgraduate Medical School and Hospital) has been exhausted, and a new issue required. The prese...
- Lecture 1. The Principles Of Diet And Nutrition
- I propose to give a few lectures on the subject of diet. Diet plays so important a part in health and disease that every physician should be well informed on all points pertaining to it. It should rea...
- The Principles Of Diet And Nutrition. Part 2
- Ejkmann,1 C. Funk, Th. B. Osborne,2 Lafayette B. Mendel,3 Hess4 and Goldman have done meritorious work along the vitamines and their relation to deficiency diseases. While the exact chemical compositi...
- The Principles Of Diet And Nutrition. Part 3
- Increased work requires an increase of food. The latter must always be much greater than the heat equivalent of the actual work done. Usually about one fifth of the added food will be furnished as wor...
- Lecture II. The Digestibility Of Foods, And The Diet In Health And Acute Diseases
- We will start to-day with the subject of the digestibility of food. How can we estimate which food is easy to digest and which is not? When Beaumont had a patient with a gastric fistula, he thought he...
- The Digestibility Of Foods And The Diet In Health
- Now, speaking about diet in health, is it good for healthy persons to abstain from food substances that are not easily digestible? There are a great many persons who think that if they avoid all kinds...
- The Digestibility Of Foods And The Diet In Acute Diseases
- We may for our purpose divide all diseases into two classes, for in these groups the diet is quite different. One, in which the disease is of an acute character and lasts only a short while. In the se...
- Lecture III. The Diet In Acute Diseases Of Prolonged Duration And In Chronic Diseases
- Proceeding with the subject of diet, we will to-day take up the question of diet in typhoid fever, which is one of the acute diseases that often lasts for a long period of time, and requires special a...
- The Diet In Acute Diseases Of Prolonged Duration And In Chronic Diseases. Part 2
- In typhoid fever, too, on account of the length of its course, see that the patient takes food say every two hours. Give him lemonade, grapefruit, good chicken soup, a little ice cream - that is very ...
- The Diet In Acute Diseases Of Prolonged Duration And In Chronic Diseases. Part 3
- Acute indigestion, for instance. Some one has taken too large a dinner, has fever, and vomits. What will you do with the patient? The best thing is to do as little as possible. Leave him alone. He has...
- Lecture IV. The Diet In Chronic Affections Of The Digestive Tract (Continued)
- To-day we will continue with the subject of diet in the treatment of diseases of the digestive organs, of a chronic nature. I mentioned in my last lecture that severe illness and organic affections ha...
- The Diet In Chronic Affections Of The Digestive Tract (Continued). Part 2
- The reason why starch can be given to these patients is, first, that even if it does not change so quickly (the acid gastric secretion when reaching a certain height, checks the ptyalin action of the ...
- The Diet In Chronic Affections Of The Digestive Tract (Continued). Part 3
- Another reason why these patients should have their food prepared in a finely divided form is again the circumstance that there is nothing in the stomach to help the dissolution of these particles. No...
- Lecture V. The Care Of Digestion
- Digestion deals with the processes of food ingestion, assimilation, and ultimate waste elimination. Health and life are dependent upon the harmonious working of the digestive apparatus. Its disturbed ...
- Lecture VI. The Care Of Digestion For The Soldier
- Digestion deals with the food intake and its complete assimilation. The aim of the soldier is efficiency and a capacity for strenuous work, without injury to the system. In order to accomplish this, g...
- Lecture VII. The Dietetic Treatment Of Chronic Diarrheas
- I have selected the dietetic treatment of chronic diarrhea because this subject of diet is an important one in all diseases, and particularly so in affections of the digestive tract, as there we have ...
- The Dietetic Treatment Of Chronic Diarrheas. Continued
- Diarrhea, if due to a condition of hyperchlor-hydria, will have to be managed quite differently. Here meats, a richly albuminous diet, will play an important part. These patients will do well on plent...
- Lecture VIII. The Dietetic Treatment Of Diabetes Mellitus
- In no disease does diet form a more important part of the treatment than in diabetes mellitus. As is well known, the nature of the disease consists in the fact that the organism is unable either entir...
- The Dietetic Treatment Of Diabetes Mellitus. Continued
- Stomach Complications After thus having touched on the fundamental principles of diet in diabetes mellitus, I would like to add a few words about it in those cases of diabetes which are complicated...
- Lecture IX. The Dietetic Management And The Allen Treatment Of Diabetes Mellitus
- Diabetes is a true disease of disturbed metabolism. While digestion and absorption go on in a normal way, the assimilation of foods is at fault. In mild cases, the carbohydrates alone cannot be utiliz...
- The Dietetic Management And The Allen Treatment Of Diabetes Mellitus. Part 2
- Exercise has been advocated as a means of furthering the combustion of the carbohydrates in the system. This factor Allen likewise utilizes in his plan of treatment. He rather thinks that brisk exerci...
- The Dietetic Management And The Allen Treatment Of Diabetes Mellitus. Part 3
- I have used the alcohol during the fasting period with but a limited number of patients. Most of them do well without it. Bouillon, coffee, tea, and plenty of water are the essential ingredients neede...
- The Dietetic Management And The Allen Treatment Of Diabetes Mellitus. Part 4
- Usually it is necessary to wait over night to determine the amount of sugar present. This is quite a disadvantage. Qualitatively, however, - and this is really the most important point to ascertain, -...
- Lecture X. The Dietetic Management Of Gout
- Luxurious living and to a certain degree an abuse of alcohol have been recognized as playing a part in the origin of gout. Accordingly up to within the last twenty years an abstemious diet consisting ...
- The Dietetic Management Of Gout. Continued
- The Diet In Acute Gout Strictly purin-free liquid and semisolid foods will have to be given. Milk, gruels, mineral waters, orangeade, lemonade and fruit gelees will form the main diet. Patient shou...
- Lecture XI. The Diet In The Diseases Of The Kidneys
- The kidneys are entrusted by the organism with two very important functions: (1) to excrete waste products, unnecessary material, and superfluous fluids (water) from the body; (2) to retain all materi...
- 1. The Diet In Acute Nephritis
- In acute nephritis (sudden onset of disease, edematous swellings, diminished urinary secretion, much albumen casts, etc.) including exacerbations of the chronic kidney lesions (which present similar s...
- 2. The Diet In Chronic Affection Of The Kidneys
- (a) Chronic parenchymatous nephritis (face, pale and edematous, urine of moderately light specific gravity containing albumen and casts). This forms a class of cases in which a great many practitio...
- 3. The Diet Kidney Disease Complications. Uremia and Dropsy
- The diminution of the excretory function of the kidney leads - if pronounced, already at the beginning of the disease, otherwise in the later stages - to uremia. The latter manifests itself when prese...
- Lecture XII. Diet Regimes
- In my previous lectures I have given the principles of diet in health and disease. Based upon them every physician will be enabled to arrange a diet suitable to the requirement of each case. In the fo...
- Diet Regimes. Part 2
- Milk Regime Milk is a complete nourishment and may be given up to 3-4 quarts daily. The patient will best take about a pint of milk every 2 hours. This diet is indicated in irritative conditions...
- Diet For Convalescents
- Breakfast, 8 a. m.: Soft boiled or poached eggs (2); toast and butter, coffee with milk and sugar. 10:30 a. m. : Egg nog; crackers and butter. Lunch, 12:30 p. m.: Cream soup or meat soup; white ...
- Vegetable Milk Diet
- Vegetable milk, as recommended by Fischer1, is obtained from sweet almonds or Para-nuts, in the following manner. Half a pound of sweet almonds or Para-nuts (freed from the shell and skin) are grated,...
- Diets For Patients Entering The Hospital
- With regard to diet we can divide patients entering a hospital into the following groups: (1) patients without fever suffering from constitutional, nervous, and skin lesions requiring, medical aid and...
- Lecture XIII. The Diet In Operative Cases
- Before any operation is undertaken the question arises whether the body is in a fit condition to stand the operation. In high degrees of subnutrition and inanition it is sometimes better to delay the ...
- Lecture XIV. Subcutaneous And Rectal Alimentations
- Subcutaneous Alimentation By subcutaneous alimentation is understood a method of nutrition by which nutriment is injected under the skin. In this way the alimentation is incorporated into the body ...
- Lecture XV. Duodenal Alimentation
- Duodenal alimentation means feeding a patient through the duodenum in such a manner that the stomach is kept empty. This can be done by introducing a small tube into the the stomach, whence it passes ...
- Duodenal Alimentation. Continued
- In normal individuals it usually takes two or three hours for the tube to go through into the duodenum, but in cases where we have to apply this method, we often have to deal with a pyloric spasm, and...
- Lecture XVI. Indications For Artificial Nutrition
- Artificial or extrabuccal nutrition is frequently resorted to in our medical practice. As is well known, we possess four different methods of artificial nutrition, namely: (1) subcutaneous alimentatio...
- Group 2. Difficult Or Impossible Nutrition Caused By Obstacles To The Passage Of Food Along The Digestive Tube
- This group represents the largest number of cases in which artificial nutrition is employed. It may be advantageously split into two subdivisions: (a) Organic stenosis of a high degree (including mali...
- Group 3. Absolute Rest Of Certain Portions Of The Digestive Tract Is Important In Order To Effect A Cure
- In this entire group the ordinary way of nutrition, while at times somewhat impaired, is, however, always possible. The extrabuccal alimentation is here employed as a means of curing or ameliorating d...
- Lecture XVII. Preparation Of Food For Invalids (The Diet Kitchen)
- A few directions regarding the preparation of food for the sick appear to be appropriate. The changes brought on artificially in raw food material have the following objects in view: (1) cleanliness a...
- Preparation Of Food For Invalids (The Diet Kitchen). Continued
- 15. Junket Custard Take one cup of tepid milk, add 2 tablespoonfuls of sugar and 1/4 of a junket tablet dissolved in a teaspoonful of water, also one teaspoonful of brandy. Shake well, pour the mix...
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