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Diet In Digestive Disorders
The primary purpose of diet for digestive disoders is to provide foods that do not cause chemical, mechanical, or thermal irritation to the digestive system. The foods selected for these diets should be easily digested, nourishing, and in a form (chopped, mashed, etc.) which requires the least amount of work for the digestive system. Foods and liquid should never be eaten too hot or too cold. A diet should be made of such foods as fresh milk and cream, cooked cereals, creamed soups vegetables purées, cooked fruits and vegetables without skins and [[Seed|seeds, custads, junked, simple puddings, fresh soft-boiled eggs, toast made from stale bread, fresh butter, gelatin, plain ice cream, chopped beef patties, and jellies. Later, tender meats, broiled, stewed, or banked, and fresh fish may be served.
These foods contain proper quantities of proteins, carbohydrates, fats, and mineral salts. When the foods is properly prepared and appetizingly served, such a diet should make digestion and absorption much easier.
When mashed or puréed, the food is more readily digested by the various digestive juices, the saliva in the mouth, the gastric juice in the stomach, and the bile, pancreatic, and intestinal juices in the intestine. Some people who have stomach or intestinal disturbances do not tolerate milk in it's natural state; they must take such substitute fluids as sour milk, or mullsoy.
Protein foods are chiefly meats, eggs cheese, and fish. Carbohydrate foods are bread cereals, Vetetables, fruits and sugar. Fat foods are butter, cream, lard, gravies, and oils. In these three groups are also present mineral salts and vitamins. In aaranging the diet for the treatment of digestive disorders, foods which will agree with the digestive system should be prescribed. The conditions of the stomach, liver, gallbladder, pancreas, and intestine must be borne in mind.
When the stomach lacks acid androper ferments, intake of meats and other coarse foods must be reduced and stop entirely, depending upon the degree of stomach weakness. Only liquid foods should be eaten for a time by a person with stomach or intestinal hemorrhage. If a petient has nausea or vomiting all he eats, he may have to be fed intravenously, hypodermically, or rectally. Since symptoms vary considerably in the different persons, the diet must be regulated accordingly. Some people with ulcer require one type of dietary regimen; others with symptoms of bleeding or profound spastic pain require other types. Since he knows just which foods are forbidden in a particular instance, the doctor's problem is to prescribe a diet consisting of the nonirritable rather than easily assimilable foods.
The average man or woman requires a diet furnishing from 2500 to 3000 calories a day and which should include all the vitamin factors essential to well-being.