This edition had all images removed.

LoC No.: 04017761

Title: A handbook of invalid cooking : for the use of nurses in training, nurses in private practice, and others who care for the sick

Note: Reading ease score: 70.9 (7th grade). Fairly easy to read.

Credits: Produced by Emmy, MWS, John Campbell and the Online
Distributed Proofreading Team at http: //www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)

Summary: "A Handbook of Invalid Cooking" by Mary A. Boland is a scientific publication written in the late 19th century. The work serves as a guide for nurses in training and those caring for the sick, focusing on the principles of nutrition, the properties of different food types, and providing recipes for suitable dishes for patients. It is designed to educate its readers on the importance of proper nourishment and food preparation in promoting health and recovery. The opening of the handbook outlines its purpose and structure, emphasizing the need for knowledge in the areas of hygiene, chemistry, and proper food preparation for nurses. Boland introduces the significance of cleanliness, the role of food in the healing process, and the basic principles of nutrition that nurses should understand to effectively care for their patients. The text also highlights the importance of various food elements, such as proteins, fats, and carbohydrates, and sets the stage for more detailed dietary guidelines and practical recipes in subsequent sections. Overall, it provides a foundational view of the relationship between food, health, and the meticulous care required in the nursing profession. (This is an automatically generated summary.)

Author: Boland, Mary A., 1852-1942

EBook No.: 54568

Published: Apr 18, 2017

Downloads: 120

Language: English

Subject: Cooking for the sick

LoCC: Medicine: Therapeutics, Pharmacology

Category: Text

Rights: Public domain in the USA.

This edition has images.

LoC No.: 04017761

Title: A handbook of invalid cooking : for the use of nurses in training, nurses in private practice, and others who care for the sick

Note: Reading ease score: 70.9 (7th grade). Fairly easy to read.

Credits: Produced by Emmy, MWS, John Campbell and the Online
Distributed Proofreading Team at http: //www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)

Summary: "A Handbook of Invalid Cooking" by Mary A. Boland is a scientific publication written in the late 19th century. The work serves as a guide for nurses in training and those caring for the sick, focusing on the principles of nutrition, the properties of different food types, and providing recipes for suitable dishes for patients. It is designed to educate its readers on the importance of proper nourishment and food preparation in promoting health and recovery. The opening of the handbook outlines its purpose and structure, emphasizing the need for knowledge in the areas of hygiene, chemistry, and proper food preparation for nurses. Boland introduces the significance of cleanliness, the role of food in the healing process, and the basic principles of nutrition that nurses should understand to effectively care for their patients. The text also highlights the importance of various food elements, such as proteins, fats, and carbohydrates, and sets the stage for more detailed dietary guidelines and practical recipes in subsequent sections. Overall, it provides a foundational view of the relationship between food, health, and the meticulous care required in the nursing profession. (This is an automatically generated summary.)

Author: Boland, Mary A., 1852-1942

EBook No.: 54568

Published: Apr 18, 2017

Downloads: 120

Language: English

Subject: Cooking for the sick

LoCC: Medicine: Therapeutics, Pharmacology

Category: Text

Rights: Public domain in the USA.