What should be the diet during the Fever?

An increase in the body temperature above normal is generally referred as fever. There is an increase in the rate of metabolic activities in fever. Fever is the result of an imbalance between the heat produced and heat eliminated in the body.

It is not a disease in itself but an indication of some disease. Infections and malnutrition are the main causes of fever. Nutrition during fever is affected by the following important changes

(i) Increase in temperature in fever in- cacaos the rate of metabolism in the body. For every 1° F rise in temperature, energy requirement is increased by 7%.

(ii) Energy is stored as glycogen in the body. Amount of glycogen is gradually depleted in fever.

(iii) Loss of tissues in fever leads to increased demand of proteins.

(iv) Acute deficiency of water and minerals is caused in fever due to excessive sweating and urination.

(v) Digestion is disturbed in fever. It leads to less absorption of nutrients in the body from food.