Fever is the most typical sign of the infection,  which is brought on by the infectious organism. it is an indicator of illness .Stress, trauma, or a compromised immune/metabolic system might trigger this reaction. Fever can be caused by trauma, communicable or noncommunicable conditions.

The body needs more calories during a fever because it burns more calories than it does on a normal day. If one-degree Celsius temperature gets higher than normal body temperature, MBR gets higher by 10 to 13%.

Fever due to the infection set the stage for catabolism in the body. The fever causes physiological stress in the body. As a consequence, demand for nutrients rises. Under such circumstances, the body consumes its reserve stores of nutrients by undergoing lipolysis or glycogenolysis.

Furthermore, a fever can cause an individual to lose their appetite or refuse to eat, a condition known as anorexia (loss of appetite), resulting in insufficient calorie intake to meet rising demands. Severe infections might cause weight loss.

In most cases, the treatment plan takes into account the type of illness, how long the fever has been present, and the patient’s immunity.

Dietary therapy for Fever

• Because fever increases metabolic rate and demands more calories, an energy-dense diet high in carbs, high in protein, and moderate in fat is advised.
• Many nutrients are lost from the fever as a result of perspiration. It is necessary to balance these nutrients as well as fluids and electrolytes.
• Simple carbohydrates are essential to a fever diet. Carbs account for 50 to 60% of overall energy. It has the dual effects of restoring the body’s stored glycogen and protecting proteins. Well-cooked rice, green Gramm soup, oatmeal, potatoes, coconut water, honey, and curd rice are a few foods that can be offered.
• It has been believed that during fever, elevated temperatures might play a role in the faster breakdown of muscle proteins. For the adult, 100g or more of such protein is suggested. During a fever, it is best to eat 1.20-1.5 g of protein per kg of body weight through every day. Boiled eggs, dal-khichadi are good options.
• A reasonable quantity of fat should be consumed. A considerable amount of medium chain triglycerides can be provided via creams, milk, and oil. Avoiding fried food at all costs is advised.
•  Minerals and vitamins can be administered as supplements. Supplements or a balanced diet should be used to provide the A, C, and B complex vitamins.
• Make sure you drink around three liter’s of water every day, especially if you have a fever. Water speeds up healing by removing toxins from the body.

Patient Menu Planning Tips In Fever

A patient with a fever frequently has an irregular appetite. In these situations, the patient may be given a semi-liquid or soft diet based on his preferences.

Eating small amounts of food on a regular basis is recommended.

Start with meals that are simple to digest, such as cooked rice- water, fruit juice, and smoothies. subsequently raises the amount and kind in accordance with the patient’s acceptance.

Foods high in fat, processed foods, and baked items should be carefully avoided. Keep in mind that each meal should be nutrient-dense.

Do and Don’t

• Take plenty of juices, soups, and healthful drinks. Low-fiber diets include refined cereals such as suji and its derivatives, de-husked legumes, well-cooked fruits, soft vegetables, and potatoes.
• Gelatin-based treats with sugar, honey, and jam ,egg, soft cheese, tender meat, and poultry can be taken. Milk and milk products can be offered, however if you have loose motion, avoid it.
• Foods high in fiber include whole grains, wheat, barley, cereals, and their products, Whole legumes and pulses  should be avoided.
• Different types of vegetables with a strong fragrance, such as cabbage, capsicum, radish, onion, and garlic, clove and spices should be avoided.