Fever elevates the body’s energy requirements. Additionally, during an infection, nutrient absorption from food tends to be reduced. Infections can lead to prolonged periods of heightened energy demands (lasting from several days to several months). Moreover, there is an increased breakdown and excretion of proteins.
Dietary guidelines for fever:
A recommended dietary approach typically involves a high-calorie, high-protein, low-fat, and light-fluid diet. During the initial two or three days, it is advisable to consume primarily fluids such as soups, glucose water, juice, and milk (if diarrhea is absent). Gradually progress to small, frequent meals at regular intervals, starting with every two hours and then extending to every four hours.
Choose foods that are soft, bland, easily digestible, and absorbed, such as gruels, cereals, milk, and soft fruits like bananas, papayas, oranges, musambis, melons, etc. You can also include soft or mashed curd rice and gently boiled vegetables.
Avoid fatty foods, spicy dishes, and high-fiber foods as they can be difficult to digest.
Additionally, it is important to note that during fever, there is an increased requirement for specific nutrients such as vitamin A, vitamin C, vitamin B, calcium, iron, and sodium.
Foods to be included:
Fruit juices
Glucose water
Milk
Coconut water
Barley water
Custards
Eggs
Vegetable juices
Soups
Cereal preparations
Tender meat
Baked fish
Buttermilk with a pinch of salt
Boiled leafy vegetables
Boiled vegetables such as carrots, beans, pumpkins, and sweet potatoes
Orange and yellow fruits (citrus fruits)
Foods to be avoided:
Butter
Ghee
Vegetable oil
Irritating fibrous foods
Fried foods
Rich pastries
Highly spiced preparations
Strongly flavored beverages
Cream soups.