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...