General dietary consideration

Normal and Therapeutic Nutrition 3(2+1)
Lesson 19:Fevers – Causes, types, dietary management

General dietary consideration

Energy: Increased by 50%, if the temperature is high and tissue damage is high should be able to ingest 600-1200 k cal daily.

Protein: During prolonged illness 100g of protein with liberal calorie intake for efficient utilization. High protein beverages can be supplemented.

Carbohydrates: Glycogen stores are replenished by readily absorbable glucose.

Fats: Judiciously increased. Fried foods to be avoided.

Minerals: Sufficient intake of NaCl through soups, fruit juices and milk for calcium.

Vitamins: Vitamin A, C and B-complex requirements increase in proportion to calories. Oral therapy of antibiotics in short courses interferes the absorption of B-complex vitamins, hence necessitates supplementation.

Fluid: Must be liberal to compensate the losses from sweat and to permit adequate volume of urine for excreting the waste. 2500-5000ml/day.

Ease of digestion: Bland, readily digested, soft or of regular consistency food should be used to facilitate digestion and rapid absorption.

Intervals of feeding:

  • Small quantities of food at intervals of 2-3 hrs to provide nutrition without overtaxing the digestive system.
  • Upon improvement 3 meals can be given along with bedtime feeding
  • The duration of fevers is shortened by antibiotic and drug therapy therefore the nutritional needs can be met without difficulty
  • In acute fevers as the patient's appetite is often very poor, small feedings of soft or liquid food at frequent intervals is desired
  • Sufficient intake of fluids and salt is essential
If the illness persists for more than few days high calorie and high protein is emphasized.
  1. Tuberculosis
  2. Typhoid
  3. Influenza
  4. Malaria

Last modified: Monday, 24 October 2011, 11:14 AM