~Reenforcing the Diet~ with eggs and lactose is often found of great value in increasing the weight quickly, as is the giving of one-third of a glass of cream and two-thirds of a glass of milk after each meal and at bedtime. The whole scheme of putting on pounds resolves itself into the giving of proper food in larger quantities than are ordinarily given, but dividing it up into frequent meals in order not to upset the digestion and do away with the good already accomplished. PROBLEMS (a) Formulate a diet order for a patient with gout in which the purin foods are eliminated. (b) Formulate a diet order for an obese patient whose heart is more or less affected. (c) List the foods of special value in the diet for emaciation. Write a diet order for day suitable for a patient (woman) weighing 110 pounds, whose normal weight is 135 pounds. FOOTNOTES: [156] "Food for the Sick," p. 97, by Strouse and Perry. [157] The amount of food must be limited, since overeating will precipitate an acute attack. It is best to limit the amount to about a maintenance allowance or a little more, temporarily. [158] "Diet in Health and Disease," by Freidenwald and Ruhraeh. [159] _Ibid._, p. 544. [160] Boiled vegetable dinners must be prepared without fat meat and potatoes. [161] Scientific investigation has proved that both carbohydrates and fats may be formed in the body from protein. Hence any excess above that required to keep the body in nitrogen equilibrium is utilized by the organism for fuel or stored as fat. [162] "Feeding the Family," p. 84, by Mary Swartz Rose. [163] Saccharin may be used to sweeten. CHAPTER XXIII OTHER CONDITIONS MORE OR LESS AFFECTED BY DIET PTOMAINE POISONING, ACIDOSIS AND PELLAGRA PTOMAINE POISONING The poisoning due to ptomaine is very similar to that brought about by overeating and other dietetic errors. However, it is not so easy to avoid being poisoned by ptomaines as it is to observe moderation in the quantity of food eaten. ~Origin.~--These substances are believed to be of an infective bacterial origin and may be present in foods which are otherwise seemingly fresh and good. The fact that they cannot be detected in food without an analysis makes them more of a menace than they would otherwise be, for any substance which is not discernible to our senses, the taste, sight, or smell, and which exerts a baleful influence, such as ptomaine, cannot be anything but a menace to humanity. ~Infected Food Materials.~--We may congratulate ourselves in the knowledge that these substances are not present in many foods, and if we avoid eating nitrogenous materials, which may have become polluted, either through imperfect canning or by standing in unclean vessels, we may avoid much of the poisoning which may otherwise be due to the action of ptomaines.