DIET

n. Di'e2t. Gr., Staira. Lat., diceta. Fr., diete, regime. Ger., Didt. It., Sp.,diet a. 1. The customary food of an individual. 2. Food restricted as to quality and quantity with reference to the restoration or preservation of health. Animal d. A d. consisting largely of animal food, such as milk, eggs, and meat. [B.] Broth d. A d. in which broth is given (usually to the exclusion of meat) to the amount of 1 pint daily, light puddings, bread, butter, and gruel comprising the remainder of the d. [a, 25.] Common d. Of hospitals, the d. of the majority of the patients, for whom no special d. is prescribed. [B.] Convalescent d. See Extra d. Dry d. Lat., diceta sicca. Fr., diete sec he. Ger., trockene Didt. A d. in which but little fluid is allowed. [K.] Extra d. Of the hospitals, a d. in which, besides a full allowance of nourishing food, certain palatable articles are included to stimulate the appetite and hasten convalescence. [D.] Fever d. A d. consisting of 4 oz. of bread, 2 pints of barley-water or gruel, and 2 pints of milk daily. [Pavy (a, 25).] Fish d. A d. consisting wholly or largely of fish. [Pavy (a, 25).] Full d. A d. consisting of 12 to 14 oz. of bread, 6 oz. of dre ed meat, with 8 oz. of potatoes, | pint of milk, with puddings, porridge, gruel, barley-water, vegetables, and porter and beer when ordered. [Pavy (a, 25).] Generous d. See Extra d. Half d. A d. that consists of about 10 oz. of bread, half a pint of milk, from 2 to 6 oz. of meat, i Ib. of potatoes, and a pint of gruel or broth daily. [Pavy (a, 25).] House d. See Common d. Incurable's d. Of some hospitals, a form of d. corresponding to the full d. [B.] Liquid d. Lat., diceta juris. Fr., diete liquide. Ger., flii ige Didt. A d. in which no solid food is allowed, but only milk and soups. [K.] Low d. A d. that comprises from 8 to 10 oz. of bread a day, with broth, gruel, or barley, and any additions which may be ordered. [Pavy (a, 25).] Meat d. Lat., diceta carn is. Fr., diete de viande. Ger., Fleischdidt. A d. in which much meat is allowed. [K.] Milk d. Lat., diceta Inctis. Fr., diete lactee (ou de laif). Ger., Milchdiat. A d. consisting mostly of milk. [K.] Mutton d. A meat d. in which mutton is substituted for beef. [B.] Ordinary d. See Common d- Prophylactic d. A d. tending to prevent disease. [L, 20 (a, 21).] Pudding d. A d. in which arrowroot, sago, and cereals made into light puddings with rnilk are given, generally to the exclusion of meat; bread, butter, gruel, and barley-water form the remainder of the d. [Pavy (a, 25).] Rheumatic d. A d. adapted for rheumatic patients; especially one in which substances tending to produce flatulent dyspepsia are avoided. [B.] Rice d. A d. in which the principal solid foods are bread and rice (usually in the form of rice pudding). [B.] Simple d. See Low d. Slop d. See Liquid d. Soup d. A d. in which broths and soups are given to the exclusion of solid animal food, fa, 25.] Spoon d. See Fever d. Steak d. A d. in hospitals in which beefsteak forms the chief solid food of the principal meal. [B.] Subsistence d. A d. consisting of as little nutritious material as will suffice to maintain health under given conditions. [Pavy (a, 25).] Tufnell's d. A form of d. employed in the treatment of internal aneurysms by Dr. Tufnell, of Dublin, but first recommended by S. D. Gro , consisting of a small daily allowance of highly nutritious solid food, with the greatest po ible restriction of liquids. [B.] Vegetable O, no; O, not; O3, whole; Th, thin; Th, the; U, like oo in too; [s. 567]