service should be the best at the command of the nurse, and too much attention cannot be given to every detail. The trays should be of correct size, so when laid not to have the appearance of being overcrowded; on the other hand, if a small amount is to be served, have a small tray. The tray cloth should be spotless, and just fit over edge of tray. If the correct size is not at hand, one should be folded to fit tray, or a napkin may often be utilized for this purpose. Select the choicest china, silver, and glassware, making changes as often as possible. It often proves pleasing to carry out a color scheme. Nervous patients are apt to be depressed in the early morning, therefore for this reason make the breakfast tray as attractive as possible by using bright flowers.
In setting a tray after laying the tray cloth, locate the plate. Place the knife at the right of plate, sharp edge toward plate. Place the spoon at the right of knife, bowl up. Place the fork at the left of plate, tines up. A bread and butter plate or individual butter is placed over fork a little to the left. The napkin is always placed at left of fork; then cup and saucer at right of spoon, with cup so placed that it may be easily raised by handle. The water glass is placed over knife at little to right. Arrange the other dishes to suit the convenience of the patient.
All eating is very much influenced by the taste. Some foods, easy of digestion, if repugnant to a patient, prove indigestible.
The temperature of food has a marked influence upon digestion. As a rule, hot foods should be served hot, cold foods served cold; but this often must be varied according to the case. Under certain conditions very cold or very hot food might retard digestion, thus increasing the amount of energy necessary for absorption.
Coarse foods, like Graham bread, some cereals, and vegetables containing much cellulose, pass through the alimentary canal so quickly that much of their nutritive value is lost, as so large a portion escapes absorption.
