Diet in Diseases - Fevers

Diet in Diseases - Fevers  

Fever is an elevation in body temperature above the normal. Fever are of three types:

                 Short duration fever (eg) typhoid, influenza,

                 Chronic fever (eg) tuberculosis

                 Intermittent fever (eg) malaria.

General Dietary Considerations

Energy: A high calorie diet is prescribed because there is increase in the metabolic rate. Around 2500 - 3000 calories is prescribed.

Protein: About 80 - 100g of protein is prescribed. High protein beverages may be used as supplements to the regular meals.

Fats: Fried foods and highly concentrated foods are avoided because it cannot be digested easily.

Vitamins: Fevers apparently increase the requirement for Vitamin A, B Complex vitamins and Vitamin C.

Fluid: The fluid intake must be liberal to compensate for the losses from the sweat. 2500 - 5000ml is necessary, including soups, fruit juices and water.

Bland, readily digested food and soft foods should be given to facilitate digestion and rapid absorption. Small quantities of food at regular intervals of 2 - 3 hours will permit adequate nutrition without overtaxing the digestive system at any time.

Foods to be Included: Fruit juices with glucose, coconut water, barley water, custards and cereal gruels.

Foods to be Avoided: Oily foods, ghee, spices, fried foods and rich pastries.