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July 30, 1932

Diätetik bei chirurgischen Erkrankungen: Kurzgefasste theoretische und praktische Anleitung zur Ernährung chirurgisch Kranker.

JAMA. 1932;99(5):414. doi:10.1001/jama.1932.02740570060041

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Abstract

This book was written through the collaboration of a medical man and a surgeon from their experience in the surgical service of the large city hospital in Vienna. The work was done under the supervision of the heads of these departments. The importance of a carefully regulated diet is first discussed, with the many indications for a restriction of certain kinds of food and the increase of other types in surgical patients. Owing to the greater tendency for the development of thrombosis and embolism in the obese, it may be classed as one illustration for the necessity of preoperative management. The alteration of the normal function in various surgical conditions is discussed and the necessary changes are stated. General indications for regulating diet following operation are considered. Particular emphasis is placed on complicating diseases, such as diabetes, and a diet for each is included, at various periods before and after

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