Diet for the Sick is a guide to healthy eating for people who are ill or recovering from an illness. First published in 1885, the book provides detailed information on the nutritional needs of different types of patients and offers advice on how to prepare healthy and nourishing meals. Mary Foote Henderson was a pioneering nutritionist and this book is a valuable resource for anyone interested in the history of food and nutrition.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

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