DIETARY MANAGEMENT OF FEVER
Introduction
Fever is an elevation of body temperature above the normal. The body is usually maintained at a normal temperature of 98.6℉ or 37℃. Fever is the body response to infection by microorganism, inflammation, physiologic stress or unknown causes.
Fever may be classified as:
Acute such as tonsillitis, influenza, typhoid, measles, chicken pox, etc..
Chronic such as tuberculosis.
Intermediate such as malaria.
In management of fever diet plays an important role. It helps in fast recovery of a human being. And a good and healthy diet is much needed for weak person.
How we can we use diet to manage short term fever?
Many fevers are short lived or are brought under control in a matter of days by giving drugs. During the febrile period, in the case of more serious infection such as pneumonia, the energy requirement may be increased by as much as 50%. But, it is not always possible to meet these needs from the diet and the main consideration are, the replacement of fluids and the provision of energy, protein and other essential nutrients, in amounts which can be tolerated and which cause the minimum discomfort to the patient.
1. A liquid diet is used initially for fevers with progression to a soft diet and then a regular diet as the appetite improves.
2. When the liquid diet is used, vitamin supplements will be needed.
3. Foods in the soft diet, should be bland, easily digested and of a soft consistency.
4. Small quantities of feeding at interval of 2-3 hours will permit adequate nutrition without overtaxing the digestive system at anyone time.
The diet should consist, principally of fluids, and soft semi solid given at frequent intervals. Fluids mainly consist of milk, soup, fruit juice, egg flip etc.. Glucose could be added to fruit juice, to increase energy intake, as it is less sweet than sugar. Butter or cream could be added to porridge and soups, to increase calorie intake.
Main principles in Dietary Management of prolonged fevers?
When the response to treatment is delayed and the fever is prolonged, it is important to maintain an adequate standard of nutrition:
1. The diet should be high in energy value. The patient should not be forced to take food, but all attempts should be made to ensure an intake of 2000 to 2500 Kcal per day.
2. Protein intake should be high, to prevent body tissue breakdown. Milk and eggs provide protein in bland, easily digested and palatable form. They may be given as soup, custards, etc. Milk could be fortified with supplements.
3. A liberal intake of carbohydrate will provide energy in an easily tolerated form and has a protein sparing action. Glucose should be used freely as it is ready soluble and not so sweet as sugar. Fruit juices and jellies could be encouraged.
4. Feeds should be frequent and small in amount and should consist of foods which are easily digested and require the minimum of chewing.
5. Fat, can be introduced in the form of cream, butter or oil added to soup and porridges, making a valuable contribution to the energy requirement.
6. A fluid intake of at least 2500 to 3000 ml daily, should be provided to facilitate excretion of wastes and prevents dehydration.
Sample Diet for Fever
( 2000 Kcal, 70-80g Protein )
6 A.M. - Milk 200 ml with 1 teaspoon supplement
8 A.M. - Cereals porridge with cream or butter
Milk 100ml
Half boiled egg
10 A.M.-Fruit juice
Lunch - Bread 2 slices
Butter
Soup with meat in paste or ground form
Custard
3 P.M. - Jelly
Fruit juice
5 P.M. - Soup or ice-cream
7 P.M. - Cereal porridge with milk 100ml, cream or butter, Bread pudding
9 P.M. - Milk 200 ml with 1 teaspoon supplement
Glucose for day: 100-150g.
Protein supplement: 20-30g.
Conclusion
From above blog we conclude that diet plays very important role in recovery from fever. As improvement takes place, the appetite returns and the patient may be able to progress to a normal balanced diet. An extra care is required for patients if a person do not want to eat instead of forcing him encourage him to eat food for recovery.
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