Dietary Requirement during Fever and Infection:
During fever, there is a break down of tissue proteins, and water and salts are lost. The BMR increases with the rise of every degree of temperature. What kind of diet is desirable under such circumstances? With an increase of BMR and break down of tissue proteins, a diet rich in proteins and c&x.ies is desirable. Patients should be given easily digestible foods such as milk, eggs, custard, pudding, fruit juices, etc. Glucose and sugar can fulfil immediate energy demands. Dlrring fever, fats like butter, ghee and vegetable oils should be avoided, but once the fever has gone they should be included in the diet, becausethey are a rich source of energy. Now thatyou have learnt so much about food, you must be feeling hungry.