ld emphasize the need for regular examination of the urine and
the value of rest and freedom from nervous excitement, and the need of
living in the sunshine as much as possible.

The nurse should study the diet list and become familiar with the
foods allowed and those to be avoided. The tables show the foods which
are rich in salts and proteins. She should likewise understand and be
able to make the simple test for albumen in the urine and the method
of collecting the urine for the test made in the laboratory.

PROBLEMS

(a) Outline a salt-poor diet for patient in which the fluids are
limited to 1500 c.c. per day.

(b) Formulate a diet for child of ten years with nephritis following
scarlet fever.

(c) Write a diet order, using a salt-free diet.

FOOTNOTES:

[114] Fisher's Solution.

Sodium carbonate (pure crystals) 14
Sodium chloride 10
Water 1000

[115] The above diets used in the Olmstead Hospital, Rochester, Minn.
Courtesy of M. Foley and D. Ellithorpe, Mayo Clinic.

[116] See Section of Recipes, p. 145.

[117] For more extensive lists see Table of "Ash Constituents of
Common Food," pp. 472 to 477.

[118] "Journal of Internal Medicine," Vol. XIV, 1914.

[119] _Ibid._

[120] "Food for the Sick," p. 108, by Strouse and Perry.

[121] Beans and peas belong to the class of foods known as legumes,
which are high in protein and must be treated as any other protein
food.

[122] Author's list and diet sheets.

[123] Meats of all sorts should be boiled, or only the inside portions
allowed.

[124] Some physicians exclude ice cream from the diet, while others
permit a small portion, provided it is not so rich as to cause
digestional disturbances.

[125] Boiled sweetbreads are sometimes allowed, but should never be
given without the advice of a physician.

[126] The preparation of the menus requires care and attention; meal
must be small and all fried foods avoided.

[127] "Food for the Sick," p. 112, by Strouse and Perry.

[128] "Medical Clinics of Chicago," Vol. II, No. 5, 1917.

[129] Copied from "Medical Clinic of Chicago," Vol. II, No. 5, 1917.

[130] NaCl, 2 to 3 grams in a capsule accompanying each meal. Any salt
unused is returned to the diet kitchen, where it is weighed and the
amount used is indicated on the chart.

[131] Carried out by Dr. Henry Christian and described by James O'Hara
in the "Archives of Internal Medicine,"