Food Conservation
Food Conservation is a scholarly work, published in 1939 in ''The BMJ''. The main subjects of the publication include environmental science and business. My own ulcer treatment it merely implies that this is the way in which authors manage it in Denmark, at Bispebjerg Hospital, in my department.It consists of rest in bed, though not absolute, for four to five weeks, a soft non- irritating diet with increasing variety during the same period, frequent meals-that is to say, every second or third hour-alkali, and belladonna; tobacco is forbidden.How much importance attaches to the last restriction I shall not go into.We endeavour to make the diet qualitatively sufficient, but I must admit that in certain ways it perhaps leaves something to be desired, and it is con- ceivable that authors ought to pay more attention to remedying possible vitamin deficiencies.On discharge from the hospital the patients are urged to avoid the most irritating kinds of food for six months, to continue taking frequent meals, to restrict the use of tobacco and not to let "a smoke " take the place of a snack between meals, and also to try to adopt a calmer attitude towards life and its incidents.