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Nutrition Management during Fever & Flu
Proper nutrition plays a vital role in recovery from fever and flu. Staying hydrated is essential; fluids like water, herbal teas, broths, and fresh fruit juices help prevent dehydration and soothe symptoms. Light, nutrient-dense meals rich in vitamins, minerals, and antioxidants strengthen the immune system. Foods like citrus fruits, leafy greens, ginger, and garlic provide vitamin C and immune-boosting properties. Easily digestible foods such as rice, oatmeal, and soups are recommended to avoid overburdening the digestive system. Avoid processed, greasy, and sugary foods, as they may worsen inflammation. Adequate rest and nourishment ensure a quicker recovery.
About the Speaker
Seema Singh
Chief Clinical Nutritionist, Director of Seema Singh's Nutrition Clinic, Delhi
Seema Singh, an Award-Winning Dietitian, Nutritionist, and lifestyle Consultant, is the Founder Director of Seema Singh’s Nutrition Clinic. Over a prestigious career spanning 23 years she has been associated as the Head of the Clinical Nutrition department at prestigious hospitals include Fortis Hospital, Artemis Hospitals, Alchemist Hospitals, Moolchand Hospital, Apollo Hospitals and AIIMS. She is the recipient of the Best Nutritionist In India Award by CNBC TV 18 for blending Clinical Nutrition with Lifestyle Nutrition. Her diet regime mantra “No Fasting, No Feasting" resonates well across all age groups and social groups which is a game-changer when it comes to changing your eating habits. She has been recognized as an inspiring woman achieved by New foods Spectrum Magazine and facilitated by Rashtriya Chikitsa Sewa Puruskar. Outlook India Magazine covered her success story as a result of her unique approach to food and body. She contributes to national publications like The Hindustan Times, The Times of India, and The Indian Express and appears on many talk shows across digital media on platforms like Aajtak, Total TV, CNBC, Loksabha TV, Red FM, FM Rainbow, FM Gold,
Upcoming Case Discussions
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Approach to Hemorrhagic Shock
The approach to hemorrhagic shock involves rapid assessment and stabilization through fluid resuscitation, typically with crystalloids or blood products, to restore circulating volume and improve tissue perfusion. Concurrently, controlling the source of bleeding through surgical intervention or hemostatic techniques is essential to prevent further blood loss and ensure recovery.
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- 26th -Nov -2024, TIME : 5:00PM TO 6:00 PM
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Proper nutrition plays a vital role in recovery from fever and flu. Staying hydrated is essential; fluids like water, herbal teas, broths, and fresh fruit juices help prevent dehydration and soothe symptoms. Light, nutrient-dense meals rich in vitamins, minerals, and antioxidants strengthen the immune system. Foods like citrus fruits, leafy greens, ginger, and garlic provide vitamin C and immune-boosting properties. Easily digestible foods such as rice, oatmeal, and soups are recommended to avoid overburdening the digestive system. Avoid processed, greasy, and sugary foods, as they may worsen inflammation. Adequate rest and nourishment ensure a quicker recovery.