Food For The Sick - Strouse, Solomon; Perry, Maude Alice
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Food For The Sick: A Manual For Physician And Patient is a book written by Solomon Strouse in 1917. The book is a comprehensive guide to nutrition for patients who are suffering from various illnesses. It provides detailed information on the types of food that are best suited for different medical conditions, as well as recipes and meal plans that are easy to prepare and digest.The book is divided into several sections, each of which focuses on a specific aspect of nutrition. The first section provides an overview of the principles of nutrition and explains the importance of a balanced diet.…mehr

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Food For The Sick: A Manual For Physician And Patient is a book written by Solomon Strouse in 1917. The book is a comprehensive guide to nutrition for patients who are suffering from various illnesses. It provides detailed information on the types of food that are best suited for different medical conditions, as well as recipes and meal plans that are easy to prepare and digest.The book is divided into several sections, each of which focuses on a specific aspect of nutrition. The first section provides an overview of the principles of nutrition and explains the importance of a balanced diet. The second section covers specific medical conditions, such as tuberculosis, diabetes, and heart disease, and provides dietary recommendations for each condition.The third section of the book contains recipes for various types of food, including soups, stews, and desserts. Each recipe is designed to be easy to prepare and digest, and includes detailed instructions on how to prepare the food.The final section of the book is a collection of case studies that illustrate how proper nutrition can help patients recover from illness. These case studies provide real-life examples of patients who have successfully used nutrition to improve their health.Overall, Food For The Sick: A Manual For Physician And Patient is a valuable resource for anyone interested in nutrition and its role in healthcare. The book provides practical advice and guidance for patients and physicians alike, and is an important historical document that sheds light on the early days of modern nutrition science.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
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