A handbook of invalid cooking

About this book

In an era marked by rapid advancements in medical science, "A Handbook of Invalid Cooking" by Mary A. Boland emerges as an essential resource for caregivers and healthcare professionals. This pioneering guide emphasizes the critical role of nutrition in recovery, offering insights into dietary needs tailored for the sick. Boland meticulously details the properties of various food types and presents practical recipes designed to nourish and heal. Ideal for nursing students, health activists, and historians, this document not only reflects the evolving understanding of dietetics but also advocates for compassionate care through food. Discover how Boland's work laid the groundwork for modern nutritional practices, ensuring that the sick receive the sustenance they need to thrive.