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American Journal of Clinical Nutrition, Vol 5, 180-183, Copyright © 1957 by The American Society for Clinical Nutrition, Inc.

Some Problems of Feeding Mental Patients

HAYDEN H. DONAHUE M.D.1 and PHOEBA A. FOWLER B.S.1

1 From the State of Oklahoma Department of Mental Health, Norman, Oklahoma

Every meal should be recognized as an opportunity for the socialization of the patient. Every personal contact with the patient should represent a positive step in his rehabilitation.1 Through the use of dietary standards we have effected substantial general improvements in the diet. However, the needs of special groups can not be overlooked. The more closely acquainted the food-service supervisor becomes with these groups, such as the geriatric, orthopsychiatric, and other special patients, the more adequately will she meet their needs. Fundamentally, food service programs should aim to meet the needs of each individual patient.






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Copyright © 1957 by The American Society for Nutrition