Description
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.
Résumé
- Fever is categorized into short duration, intermittent, and long-term types. Increased body temperature during fever leads to a higher Basal Metabolic Rate (BMR), necessitating proper dietary management to prevent muscle wasting and malnourishment. Calorie intake should be increased by 50%, roughly 600-1000 kcal above the Recommended Daily Allowance (RDA).
- Dietary considerations during fever must account for loss of appetite, altered taste, and dehydration. Providing easily digestible, soft-textured foods and frequent small meals is crucial. Carbohydrates are essential, offered as simple (glucose water) or complex options. Liquid carbohydrates like barley water, fruit juices, and soups are advantageous for hydration.
- Protein requirements increase to 1.25-1.5 g/kg body weight during fever to combat tissue catabolism. Protein-rich foods such as dal, milk products, and supplements are recommended. Fat intake should also increase to provide concentrated calories, emphasizing easily digestible sources like ghee and butter while avoiding fried foods.
- Hydration is vital to counteract fluid loss through sweating and prevent electrolyte imbalances. Plain water, lemon water, coconut water, juices, and soups should be consumed frequently. Vitamin and mineral supplementation, especially Vitamin B for digestion and sodium/potassium replacement, are beneficial. Probiotics, such as curd/yogurt, can aid digestion and manage loose motions if they occur.
- Managing the flu involves boosting the immune system primarily through Vitamin C-rich foods like citrus fruits and amla. Plenty of fluids are crucial to alleviate dryness caused by coughing and sneezing. Diets should be rich in green leafy vegetables and yellow fruits and vegetables containing beta-carotene.
- Iron and protein are essential for maintaining healthy red blood cell production and immunity. Iron-rich foods can be sourced from both vegetarian and non-vegetarian options, with the latter being more readily absorbed. A daily handful of mixed nuts provides omega-3 fatty acids, minerals, and some protein, further supporting immune function and reducing inflammation.
Exemple de certificat
À propos des intervenants
Seema Singh
Nutritionniste clinique en chef, directrice de la clinique de nutrition de Seema Singh, Delhi
Divulgation financière
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