02292cam a22003133u 4500 54568 UtSlPG 20260610134246.0 m cr n 260607r2017||||utu|||||o|||||||||||||| d 04017761 UtSlPG en iso639-1 RM Boland, Mary A., 1852-1942 A handbook of invalid cooking Salt Lake City, UT : Project Gutenberg, 2017 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2017-04-18 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) "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.) Original publication data not identified Cooking for the sick https://www.gutenberg.org/ebooks/54568 95400 95400