FEVER

      Fever often accompanies infection. The patient may have chills due to fever and may complain of feeling cold. But all fevers are not a result of infection. All elevations in body temperature are not fever. For example, there is elevation of body temperature in heat stroke, as the body is unable to eliminate heat.

    Infection affects protein catabolism (breakdown), often decreases food intake and increases nutrient loss through vomiting and/or diarrhea. Enteric (intestinal) infections, as in typhoid, interfere with absorption and reduce nutrient utilization. Fever, which often accompanies infection, increases energy needs of the body (about 70% per degree Fahrenheit) above normal temperature.

          Fever may be acute and of short duration as in colds, intermittent as in malaria or chronic as in tuberculosis.

DIET:

• The dietary treatment varies with the kind of fever and its duration. 
• When fever is acute and of short duration, the most important aspect is to feed sufficient fluids and electrolytes to make up for the losses from the body. 
• As appetite is usually poor, frequent small feeds of liquid and soft foods need to be given to ensure adequate intake.
• As the condition improves, the size of the feed is increased to meet nutritional needs.
• The critical problem is protein breakdown, which occurs in infection.
• A high protein, high calorie diet is prescribed.
• Liquid and soft foods need to be fed often to ensure sufficient food intake as appetite is poor.