British Food Journal Volume 4 Issue 5 1902

Abstract

The war against tuberculosis, which has been commenced under the auspices of HIS MAJESTY THE KING, if energetically prosecuted, must in the end result in placing that dread disease under a control similar to that which, among the more enlightened nations, is being gradually but surely established over many of the preventible diseases which have been the scourges of the human race. The establishment of Sanatoria, and the great extension of the more rational and scientific methods of treatment which the existence of such institutions will of necessity bring about, should lead to the saving of the lives of great numbers of sufferers who, under the old conditions, would have drifted inevitably to death. Cure is good, but prevention is better than cure, and it must not be thought that the war can be successfully carried on upon curative lines alone. It is now well known that there is a special predilection or idiosyncrasy in those who are attacked by tuberculosis; and, while relaxing no efforts to find and apply curative measures, attention to such enormously important factors as the nature and quality of the food supply and general hygienic conditions, must be fully maintained. A far more effective control than that which at present exists must be established over the milk and meat supplies of the people, so that the ingestion of the poison by those who are specially susceptible may as far as possible be prevented. Particularly will it be necessary to ensure that the supplies of milk and other food to the Sanatoria which are to be established shall be uninfected, and that they shall also be pure and of good quality. At the present time those terms are certainly not generally applicable to the supplies of most of our hospitals and large institutions, and it should be one of the first duties of those who will be concerned in the management of the new Sanatoria to see that no exception can be taken to the food supplied to the inmates.

Citation

(1902), "British Food Journal Volume 4 Issue 5 1902", British Food Journal, Vol. 4 No. 5, pp. 97-120. https://doi.org/10.1108/eb010887