Diet for febrile illnesses. Nutrition for fever Chicken noodle soup

This is an increase in body temperature due to the fact that heat production exceeds heat loss. The process is accompanied by chills, tachycardia, rapid breathing, etc. It is often called “fever” or “fever”

As a rule, fever is a companion to almost all infectious pathologies. Moreover, in young children, fever occurs due to increased heat production, while in adults it is provoked by limited heat transfer. Hyperthermia is a protective action of the body in response to pathogenic stimuli.

Causes of fever

For each patient, the cause of hyperthermia is individual. An increase in body temperature can provoke:

Depending on temperature changes, fevers are classified into:

1 returnable– alternation of normal body temperature with increased body temperature can last several days;
2 exhausting– during the day, the temperature can rise to 5 degrees several times and then drop sharply;
3 remitting– elevated temperature, but not more than 2 degrees, as a rule, does not decrease to normal levels;
4 perverted– the highest body temperature is observed in the morning;
5 constant– elevated temperature within 1 degree, which lasts for a long period;
6 wrong– throughout the day, body temperature decreases and increases without any patterns.

Fever progresses in stages. At the first stage, the temperature rises, the skin becomes pale, and a sensation of goose bumps occurs. The second stage is temperature retention, its duration ranges from one hour to several days. The skin becomes hot, the patient feels a feeling of heat, and the chills disappear. Depending on the thermometer reading, the second stage of fever is divided into:

low-grade fever(up to 38 degrees);
febrile or moderate(when the thermometer shows no more than 39 degrees);
high– no more than 41 degrees;
excessive– increase in body temperature above 41 degrees.

The third stage involves a decrease in temperature, which can be rapid or slow. Usually, under the influence of medications, the blood vessels of the skin dilate, and excess heat is removed from the patient’s body, which is accompanied by intense sweating.

Common characteristic signs of fever include:

1 flushed face;
2 feeling of aching in bones and joints;
3 extreme thirst;
4 sweating;
5 body trembling;
6 tachycardia;
7 in some cases, confusion;
8 lack of appetite;
9 spasms in the temples;
10 vomiting.

Complications of fever

Both children and adults cannot tolerate high temperatures well. However, it is not only the fever itself that is dangerous, but the cause that provokes it. After all, hyperthermia can be a sign of meningitis or serious pneumonia. The worst sufferers of high fever are the elderly, cancer patients, people with weakened immune systems, and young children.

In 5% of children in the first 3 to 4 years of life, convulsive seizures and hallucinations are possible at high temperatures, in some cases even to the point of loss of consciousness. Such convulsions should not be associated with epilepsy; they have nothing to do with it. They are explained by the immaturity of the functioning of the nervous system. They usually occur when the thermometer is above 38 degrees. In this case, the baby may not hear the doctor and may not respond to his words. The duration of convulsive seizures can range from several seconds to several minutes and stop on their own.

Preventing Fever

There is no prevention for hyperthermia. Pathologies that can cause fever should be treated promptly.

Treatment of fever in official medicine

For minor hyperthermia (no more than 38 degrees on the thermometer), no drugs are prescribed, since the body mobilizes immune defense at this time.

On an outpatient basis, the patient is advised to rest and take plenty of fluids. Every 2-3 hours you should monitor your body temperature; if it is more than 38 degrees, then you must take an antipyretic medicine according to the instructions and call a doctor. After examination, the doctor determines the cause and, if necessary, prescribes anti-inflammatory or antiviral drugs and vitamin therapy.

Healthy foods for fever

The main priorities when planning a menu for a patient with hyperthermia should be elimination of toxins, relief of inflammatory processes and maintenance of the immune system. It is necessary to drink at least 2.5 - 3 liters of liquid during the day. There is a misconception that a patient with a fever needs to abstain from food for a while and only drink plenty of fluids. As body temperature rises, metabolism accelerates accordingly. If the patient does not receive enough calories, his body will weaken and he will not have the strength to overcome the disease.

Food should be easily digestible and include the following products:

boiled or stewed vegetables, if desired, you can add a small piece of good butter to them;
ripe mashed berries and fruits;
baked apples;
Among sweets, it is better to give preference to marmalade and honey;
crackers, yesterday's bread;
well-cooked porridge from oatmeal, buckwheat or rice;
garlic, as a natural antimicrobial agent;
lean vegetable broths;
ginger tea as an anti-inflammatory therapy;
steam omelette or soft-boiled eggs;
chicken or turkey meat in the form of meatballs or meatballs;
baked low-fat fish;
milk soups, cocoa, cottage cheese, kefir.

Traditional medicine for fever

1 decoction of Vinca leaves helps normalize temperature and relieves spasms during headaches. It should be taken at least 3 times a day;
2 gall bladder of tench fish, dry, chop and take once a day, then drink with enough water;
3, a decoction based on crushed willow bark is mixed with honey to taste and taken 2 times a day until complete recovery;
Brew 4 fresh lilac leaves with boiling water and drink twice a day;
5 It is not for nothing that raspberries are considered the people's aspirin. During the season, you should eat as many fresh berries as possible, and in winter and autumn drink tea with jam more often;
6 dilute vinegar with cool water in a 1:1 ratio and wipe the patient’s skin with this solution;
7 dilute vodka with water in equal proportions and wipe the patient’s body;
8 Apply compresses with a solution of water and vinegar to the calves, elbows, armpits, and forehead for 10-15 minutes;
9 blowing cool air with a fan, while ensuring that cold air does not fall on the patient’s head;
10 Place sauerkraut on a piece of clean rag and apply to the groin area, forehead and elbow creases;
Place 11 ice packs on the carotid artery area, temples and forehead;
12 small children are shown enemas with cool boiled water;
13 Linden flower tea stimulates sweating;
14 Ginger tea will help you warm up when you have a chill.

Diet table 13 according to Pevzner is a diet of therapeutic and preventive nutrition, which is prescribed for acute infectious (bronchitis, pneumonia, purulent sinusitis and sinusitis) diseases.

Table number 13 according to Pevzner supports the overall strength of the body, helps reduce intoxication and increases resistance to various infectious diseases.

During bed rest, the diet has a low energy value - 2000-2300 calories. In her menu, the amount of carbohydrates and fats consumed is reduced, while the amount of fortified foods is increased.

Chemical composition of the daily diet:

Carbohydrates – 300-350 grams;
Proteins – 70-80 grams (30-40% vegetable);
Fats – 60-70 grams (80% animals).

The table allows adding table salt to food in the amount of 8-10 grams.

The volume of free fluid intake should be as high as possible. The patient must drink at least 2 liters of pure non-carbonated water per day, in addition to teas, juices, compotes and soups.

What is possible, what is not

For a speedy recovery, diet No. 13 obliges you to include easily digestible foods in the menu that do not contribute to flatulence and constipation. Allowed:

Day-baked wheat bread and from it, biscuits;
Slimy and ground porridge from, and;
Pasta as a separate side dish, as an additive to mashed potatoes or the basis of a casserole;
Soups based on mucous and vegetable broths, light fish and meat broths;
– , curdled milk, cottage cheese, unsalted, sour cream. Whole milk and cream can only be used as ingredients in dishes;

Low-fat varieties of meat and fish, boiled and baked, various ground and mushy dishes;
Eggs no more than 2 per day;
Fresh and thermally processed vegetables;
Soft, ripe and sweet fruits in the form of souffles, purees or mousses;
Sweets in limited quantities - jam, jam, honey, pastille, meringue, marmalade;
and cold-pressed oils up to 100-150 grams per week;
Black and green tea, chamomile and rosehip decoction, weakly concentrated juices, jelly, compotes, fruit drinks.

Diet table number 13 excludes foods that are difficult for the stomach from your diet. The following are prohibited:

Hot baked goods;
Barley, and;
Legumes - peas, chickpeas, beans;
high fat content, gastronomic yoghurts and curds with various fillings;
Fatty meats and rich broths made from them;
Vegetables - cucumbers, onions, garlic, white cabbage and radishes;
Unripe and sour berries, fruits, with a predominance of ;
Marinades and pickles;
Spicy and smoked dishes;
Chocolate, cocoa, confectionery with cream fillings;
Sweet carbonated drinks, alcohol.

Menu for every day

Diet number 13 helps to protect the gastrointestinal tract. In case of severe inflammatory processes, the menu is designed in such a way as to exclude food irritants and create a favorable environment for a quick recovery.

During the period of infectious diseases, the patient’s diet should be divided and as varied as possible. During the day, you get 5-6 meals every 2-3 hours. In addition to the usual breakfast, lunch and dinner, it is necessary to arrange snacks. This way a person will not overload the stomach (portion sizes are within 300 milligrams) and at the same time will not give him the opportunity to signal a feeling of hunger.

Possible menu option for the week:

Monday

Breakfast: semolina with cherry jelly;
Snack: fruit puree;
Lunch: fish noodle soup, steamed beef;
Afternoon snack: biscuits, rosehip decoction;
Dinner: boiled pollock fillet with vegetables.

Tuesday

Breakfast: sweet omelet, tea with lemon;
Snack: blueberry soufflé;
Lunch: with meatballs, navy pasta;
Afternoon snack: boiled with sour cream;
Dinner: lazy cabbage rolls, a glass of kefir.

Wednesday

Breakfast: steamed cheesecakes with sour cream, rice uzvar;
Lunch: pear pudding;
Lunch: beetroot soup with beef liver;
Afternoon snack: mincemeat of soaked herring, berry compote;
Dinner: vegetable casserole.

Thursday

Breakfast: low-fat cottage cheese with raisins and dried apricots, tea;
Snack: baked;
Lunch: chicken soup with dumplings, potatoes with goulash;
Afternoon snack: stewed carrots, apple and pear juice;
Dinner: young beef soufflé.

Friday

Breakfast: pureed rice porridge, coffee with milk;
Snack: baked pumpkin slices with honey;
Lunch: milk noodle soup, steamed chicken balls;
Afternoon snack: 50-60 grams of marmalade, oat broth;
Dinner: sea bass aspic, glass.

Saturday

Breakfast: oatmeal porridge with milk, strawberry compote;
Snack: dumplings with potatoes in sour cream;
Lunch: cream cheese soup, meatballs with fresh tomato;
Afternoon snack: vegetable pudding, toast with a thin layer of apple jam;
Dinner: liver cake, glass of yogurt.

Sunday

Breakfast: pasta with sour cream or grated cheese;
Snack: curd and raspberry dessert;
Lunch: cauliflower soup, toasted bread with meat pate;
Afternoon snack: stewed zucchini with minced meat;
Dinner: hake baked with carrots in the sleeve, a glass of kefir.

Recipes

Diet number 13, despite all its limitations, can be tasty and varied. All dishes should be boiled or steamed and served in porridge, puree, mashed or chopped form. But even taking into account the permitted heat treatment and a minimum of serving methods, you can find and come up with many interesting recipes.

Semolina babka

Ingredients:

100 grams of semolina;
180 grams of sugar;
3 tbsp. l. raisins;
4 eggs;
1 glass of milk;
A pinch of vanillin.

Preparation:

Separate the yolks from the whites. Grind the first with sugar, beat the second until thick foam and put in the refrigerator. Boil the semolina porridge in milk and pour the yolks and sugar into it in a stream, stirring constantly. Then add raisins to the semolina mass and carefully fold in the whites. Place the finished “dough” in a greased form and place in a preheated oven for 25-30 minutes. When serving, pour jam or preserves over the semolina.

Diet table No. 13, when strictly followed, gives good results. Together with drug treatment, it can literally get a patient out of bed in just a week: remove toxic substances from the body, remove inflammatory processes in affected tissues, and improve immunity.

Your feedback on the article:

Analyzing nutrition for various diseases, it is necessary to say a few words about the diet of acute febrile patients.

Such patients are encountered very often in nursing practice. High temperature is known to increase the sensitivity of the gastric mucosa. That is why it is necessary to be careful when prescribing food to feverish people. Solid foods that cause irritation to the mucous membrane are undesirable for patients with high fever. It can cause abdominal pain and vomiting. In addition, foods rich in undigested residues can further increase the temperature. Therefore, in acute diseases accompanied by fever, it is necessary to limit yourself to liquid food. , broth, finely pureed soups from semolina and rice (mucoid soups with the addition of egg yolk and roots, preparation methods for which can be found on sites with recipes on the Internet) - this is the usual diet for patients with fever. In the further course of febrile illnesses, you can also eat semi-liquid food in the form of porridges, which are usually prepared from milk with rice, tapioca, semolina and oatmeal with the addition of a small amount of butter.

With increased sensitivity of the gastric mucosa, which often occurs during illnesses with fever, it is sometimes necessary to refuse protein foods (mainly broth and milk), which in these cases are poorly tolerated, causing nausea, vomiting and pain. Then doctors resort to carbohydrates in the form of fruit soups and compotes. These latter, with rare exceptions, are well tolerated by patients with hyperthermia and should be added to their diet.

The need for copious fluid administration during febrile illnesses has already been discussed in.

When satisfying the patient's thirst, you should not abuse lemonades and sparkling waters. True, the use of lemonade is recommended by some due to the presence of a nutrient in it - sugar. But lemonade often causes painful bloating, which is extremely undesirable in certain diseases (typhoid fever, for example).

Under no circumstances should patients be given traditional traditional medicine and a favorite of many ordinary people - milk with the addition of cognac or wine. absolutely contraindicated!

Diet table 13 according to Pevzner is prescribed for acute infectious diseases, because at this moment the body especially needs support. In addition to general therapy, it is important to eat so that the body has enough strength to fight the infection. Diet 13 fully meets these requirements.

Indications

Table 13 supports the body's strength and contributes to its resistance to infection
With this diet, intoxication is reduced
The digestive system works in a more gentle manner, which is very important when there is fever accompanying an infectious disease.

If you are not sure of the table number you need, check out.

Table 13 according to Pevzner is a low-calorie diet (2300 Kcl per day)
You need to eat 5-6 times in small portions
Food should not be too hot or too cold
Food is steamed or boiled
Dishes are served chopped or mashed
The “13 table” diet allows the consumption of no more than 8-10 grams of salt per day
All food should be easily digestible and not cause constipation

Product table

Product table	Can	It is forbidden
Soups	Weak broths made from fish, poultry, meat and vegetables to which you can add rice and oatmeal, noodles, eggs, dumplings. Puree soups, beetroot soups, fruit soups	Rich broths, legumes and millet are prohibited
Bread and pastries	Doctor's bread or "Zdorovye", crackers, biscuits, crackers, dry biscuits	Rye and fresh white bread, muffins, puff pastry pastries
Meat, poultry, fish	Low-fat varieties, cleared of bones, tendons, etc.	Lamb, pork, duck, goose, sausages, canned food, salted and smoked fish
Milk	Kefir and other fermented milk drinks,cottage cheese and dishes made from it, grated cheese, low-fat sour cream, milk and cream - only in drinks and dishes	Whole milk, full-fat sour cream, cream, salty, spicy and fatty cheese
Eggs	Soft-boiled eggs, steam omelettes	Hard-boiled egg, scrambled egg
Cereals	Semolina, pureed buckwheat, rice and rolled oats, vermicelli	Millet, barley, corn grits, legumes and pasta
Vegetables and fruits	Almost all vegetables are allowed	Cucumbers, legumes, mushrooms, rutabaga, radishes, white cabbage, onions and garlic
Fruits	In fresh form - very ripe, in processed form - puree, jelly, compotes, jelly	any fruit that is rich in fiber and has a rough skin
Drinks	Weak tea and coffee with milk, juices diluted with water, compotes, fruit drinks, rosehip or bran decoction.	Cocoa

Soups

Weak broths made from fish, poultry, meat and vegetables to which you can add rice and oatmeal, noodles, eggs, dumplings. Puree soups, beetroot soups, fruit soups

It is forbidden: rich broths, the addition of legumes and millet is prohibited

Bread and pastries

Doctor's bread or "Zdorovye", crackers, biscuits, crackers, dry biscuits

It is forbidden: Rye and fresh white bread, muffins, puff pastry pastries

Meat, poultry, fish

Diet 13 according to Pevzer allows low-fat varieties, cleared of bones, tendons, etc.

Serve pureed, crushed or in the form of cutlets, meatballs, meatballs

It is forbidden: lamb, pork, duck, goose, sausages, canned food, salted and smoked fish

Dairy products

It is forbidden: whole milk, full-fat sour cream, cream, salty, spicy and fatty cheese

Eggs

Diet number 13 allows soft-boiled eggs, as well as steamed omelettes

It is forbidden: hard-boiled egg, fried egg

Cereals

Porridges made from semolina, pureed buckwheat, rice and rolled oats are allowed. The porridge should be boiled, semi-liquid, slimy. You can add broth or milk to the dish. Steam puddings and soufflés and boiled vermicelli are also allowed

It is forbidden: millet, barley, corn grits, legumes and pasta

Vegetables

Almost all vegetables are allowed. Grated on a fine grater (fresh) or served as a puree (boiled)

Important! Early zucchini and pumpkin do not need to be wiped before serving; they are already quite soft.

It is forbidden: cucumbers, legumes, mushrooms, rutabaga, radishes, white cabbage, onions and garlic

Fruits

Only very ripe fruits with thin skin can be eaten fresh (or the skin can be peeled off). In processed form - purees, compotes, jelly, jelly

It is forbidden: any fruit that is rich in fiber and has a rough skin

Drinks

Table number 13 allows weak tea and coffee with milk, juices diluted with water, compotes, fruit drinks, rosehip or bran decoction.

It is forbidden: cocoa

Recipes

Here are a few recipes that we suggest preparing with this therapeutic diet.

Syrniki

Two packs of cottage cheese
Half a cup of flour
Two eggs
Sugar and salt to taste

Grind sugar with eggs and cottage cheese until smooth, add flour and knead the dough. Form cheesecakes from the dough, roll them in flour and fry over medium heat for two minutes on each side.

Baked apple with cottage cheese and honey

4 apples
Half a pack of cottage cheese
Two tablespoons of honey

Core the apples. Mix cottage cheese and honey. Place the apples on a baking sheet greased with vegetable oil and place the filling in place of the cut out core. Place in the oven for 15 minutes. Oven temperature – 180 degrees.

Chicken noodle soup

Chicken breast
Carrot
bulb
Handful of vermicelli

Remove the skin from the chicken breast and place it in a saucepan. Fill with cold water, add the peeled onion, bring to a boil and cook for an hour, skimming off the foam. Cut the carrots into cubes and add to the broth. Remove the breast, cool, chop and return to the broth. Three minutes before the end of cooking, add salt to taste, add vermicelli, stir thoroughly. Turn off the heat under the soup, close the lid and let it brew for 15 minutes.

Results

The body has much more strength to fight infection
Intoxication is reduced
This type of nutrition has a general strengthening effect.

Things are different when they prescribe, read about its features and principles of menu design.

In the past, it was customary to keep patients with acute febrile illnesses on a kind of starvation diet, since it was believed that food only supported, as it were, “nourishes the fever.” However, observations have shown that these fears are unfounded. On the contrary, it turned out that a diet limited only to liquids, if given for more than a few days, weakens the body's resistance and often even interferes with recovery. It is much easier to save and preserve than to reacquire already lost strength.

On the other hand, it is just as harmful as keeping patients exclusively on thin soups - to go to the other extreme, namely, to overfeed patients with especially nutritious food, as is practiced by many, proceeding from the erroneous assumption that it is necessary to restore the strength lost by the body with such nutritious food. food, due to increased breakdown of proteins during febrile conditions. In feverish patients, the appetite is mostly reduced and generally exhibits various individual fluctuations, accordingly, less digestive juices are released in the body during fever than in a normal state. If you overfeed a feverish patient, then the decomposition of poorly digested food substances occurs, and the body tries to get rid of them by vomiting and diarrhea. Gastrointestinal catarrh is then easily added to febrile diseases.

When prescribing a diet for febrile patients, the middle line is at the same time the most correct. The most suitable food under these conditions are deliciously prepared light dishes, which, however, are not devoid of nutritious essential parts, namely, food consisting mainly of carbohydrates, but without any coarse and raw fibrous plant substances, and special care requires the administration of fats and cream , ice cream. Food should be distributed into separate small meals; in quantitative terms, in acute febrile conditions it should be somewhat less than is necessary to cover the body’s expenses, because the patient’s organs should be spared in every possible way. If a patient loses some weight with such a diet, then, after all, the loss will be quickly and abundantly restored during the recovery period. The main task, first of all, remains to safely guide the patient through the acute febrile period.

An important indication regarding nutrition during fevers can be the increased thirst that always exists during these conditions. Only children and seriously ill people who are unable to speak do not complain of thirst. It, after all, directly indicates the need to introduce more abundant amounts of fluids. The injected liquid not only covers the increased consumption during fever (through perspiration, sweat, etc.) but even helps to wash out and remove toxic substances from the body. To do this, however, one should not use too large quantities of water alone, but, when quenching thirst, it is necessary to add stimulating and nutritious substances to the liquids. The administration of copious amounts of nutritional fluids is necessary in cases where seriously ill patients do not ask for it themselves. This especially applies to children, the elderly and all kinds of other persons with serious illnesses.

Hot drink increases the feeling of heat, sometimes also worsens the feverish state. This should be avoided except states of weakness, decline in cardiac activity, etc., in which it is necessary to give strongly stimulants, such as hot black coffee, wine, mulled wine or grog. Under normal conditions, iced tea, oatmeal broth, rice mucilage soup, barley water, meat juice, etc. can be recommended for drinking. As a refreshing, nutritious addition to these liquids, fruits must first be mentioned. With the exception of diseases of the stomach and intestines, for which fruit is not suitable, it is best to administer fruit in the form of juice or thickened mousse to febrile patients; these patients mostly tolerate and willingly accept fruit juices and mousses cooled on ice.

It is also necessary to point out meat broth with a small addition of the easily cooked ingredients we have listed.

Liquid nutrients: milk, tea with milk, creamy mixtures with the addition of cocoa, hygiama, the so-called food for the nervous Promonta, or other preparations we listed in the first part are both nutritional and refreshing.

All these drinks and liquid nutrients are well tolerated in almost all febrile diseases). Only if diarrhea is present at the same time should one avoid fruit juices and milk while they exist, or at least give them with great caution. In general, however, milk in the form of soups, cereals or warm drinks also does not cause diarrhea in febrile people. The above objections to warm liquids do not apply to warm milk or warm mucous infusions; on the contrary, the exclusive use of cold liquids in febrile conditions would be inappropriate.

Soups can also be given to feverish people. If you have diarrhea, you should avoid fruit soups.

To soups suitable for these painful conditions, it is better to add the nutrients we have listed (milk sugar, etc.) for febrile diseases. Proteins, some types of flour and moderate amounts of sugary substances are, in general, well absorbed during febrile illnesses; Fats are poorly tolerated by these patients and are not easily digested. In these cases, adhesive substances in the form of various jellies are readily and usefully prescribed as protein-saving agents. All denser foods, except, for example, crackers, toasted buns and sweet dishes rich in sugar and fat, must be completely avoided while there is a high or even moderate fever. But when things start to get better, this food can be allowed first in the morning, when the temperature is usually normal. Due to the sensitivity of the stomach, food for feverish patients should be given in small portions, but often, approximately every 2 hours, and, if possible, regularly, without thereby disturbing sleep, which is so beneficial for some patients. At night, these patients can also be given food, but only while they are still awake.

Some have recommended prescribing alcoholic beverages as a treatment for febrile illnesses, but this has no scientific basis. These drinks are only permissible under special medical prescription. It is true that alcohol does not increase fever, as was previously believed, but it is also true that to a certain extent it preserves the proteins that make up the tissues of the body. But it is also undoubtedly true that any intake of alcohol causes, after short-term excitement, a more or less prolonged relaxation. Particularly dangerous is the irritation and excitement of the brain that appears under the influence of alcohol, mainly in children and young people, followed by general weakness and fatigue, deterioration of breathing, etc. It is also necessary without hesitation to prohibit the patient from drinking alcohol that he is accustomed to, and only in states of undoubted weakness is the temporary but careful introduction of alcoholic beverages justified.

Once the fever has subsided, this diet is replaced by the convalescent diet, which will be described below.

The situation is different with chronic fevers, if there are no special disorders of the digestive organs. In particular, as experience has shown, patients with chronic pulmonary consumption, even with fever, tolerate easily digestible mixed food, especially suitable in these cases, meat dishes, various egg dishes, good bread, various dishes from legumes and potatoes; then, vegetables, cocoa and chocolate, as well as flour and sweet dishes. Thus, the kind of food that is appropriate here is also prescribed for sick digestive organs and during the recovery period. Fats are especially useful in these cases, unless they cause any upset or disgust. A very good service is provided by the careful preparation of fats in the kitchen in the form, for example, suitable for these patients of various dishes from cream, butter, egg yolks, cocoa, chocolate, etc. It must, however, be borne in mind that it is precisely these patients who often intestinal disorders appear due to tuberculins circulating in their body. When a tuberculosis patient has gained enough weight, then, of course, it makes no sense to continue to fatten him up with food rich in nutrients.

It is impossible to give general instructions regarding the amount of food during a feverish diet, since the individual characteristics of the patient himself, the performance of his organs, and the desires of the patient himself play a role here. Usually, an already reduced appetite protects against excessive consumption of food. In case of longer-term illnesses, one must be guided partly by the external appearance of the patient, and, if necessary, ask him about food. For the rest, we can refer to what was said above.

Diet for febrile illnesses. Nutrition for fever Chicken noodle soup

Causes of fever

Complications of fever

Preventing Fever

Treatment of fever in official medicine

Healthy foods for fever

Traditional medicine for fever

What is possible, what is not

Menu for every day

Recipes

Semolina babka

Indications

Product table

Soups

Bread and pastries

Meat, poultry, fish

Dairy products

Eggs

Cereals

Vegetables

Fruits

Drinks

Menu

Recipes

Syrniki

Baked apple with cottage cheese and honey

Chicken noodle soup

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