Diet in Fever
By ashu | February 6, 2008
In short-duration fevers such as influenza, pneumonia, typhoid and malaria that last for just a few days, not weeks, the diet’s chief objective is to save the patient from all possible exertion, even in his food intake. So, for the first two or three days, the diet should be fluid or semi-fluid. For example, milk flavoured with chocolate, coffee or tea or given as eggnog or milk shakes, custards, soups, fruit juices etc. It is important that the liquid intake of the patient be at least two to three litres in a day.
As soon as the temperature falls, and the patient’s appetite improves, he can gradually be put on a soft, and then a normal, diet.
In long-duration fever, that is, fever exceeding seven days (as in tuberculosis), it is necessary to see that the dietary intake, and particularly the intake of protein and energy, is sufficient to meet the extra requirements imposed by fever.
The diet should have high-energy (calorie) value, up to fifty per cent more than the normal intake. These calories can be obtained by giving cream in the form of fpuit cream or as a topping in other desserts, adding glucose to fruit juices, and butter in soups.
A liberal protein intake is necessary to make good the loss of body protein. This can be done by ensuring that every meal includes a protein dish in the form of milk desserts, egg or paneer preparations, dal soups, curd preparations etc. The food should be soft, easily digestible, well cooked and appetising. No large meals please! Six small meals are preferable to three large ones.
Owing to the loss of water through increased sweating in fever, the fluid intake should also be increased to two-and-a-half to three litres. Apart from water, salt is also lost in sweat, and this loss can be rectified by taking salt in lime juice, fruit juices and soups. The vitamin losses incurred through urine, in a febrile state, can be made good with the help of fresh fruit Juices and vegetable soups.
On following these diet suggestions, one will find that the associated weakness with fever is much less and recovery speedier.
Tagged under:calorie value custards dietary intake fruit juices milk desserts pneumonia Self Care vegetable soups
Topics: Self Care |
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