Dietary conditions in hospitals are continually the subject of critical comment. As long as the dominating purpose of the administration was to secure the maximum of food fuel at a minimum of cost, the hospital regimen was bound to be discussed primarily in terms of calories and cents; but the energy requirement can no longer be considered as a whole without reference to the question of the most desirable distribution of the total calories among the different foodstuffs. Not long ago, Graham Lusk9 wrote that nutrition means fuel for the machinery, new parts with which to repair the machine, and minute quantities of vitamins which produce a harmonious interaction between the materials in the food and their host. Sherman10 has recently magnified the requirement to include the best use of food. True economy in the use of food, he remarks, contemplates physiologic as. well as pecuniary economy. And
THE HOSPITAL DIETARY. JAMA. 1927;88(1):33–34. doi:10.1001/jama.1927.02680270033011
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