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Diet in fever

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Diet in fever

Diet in fever guidelines:

   Many diseases are accompanied by a feverish state. Proper diet is an important part of therapy, allows for faster recovery. Usually we have a fever in the autumn and winter, when we suffer frequent upper respiratory infections, flu or strep throat. During the spring we are also exposed to fever. Overheating, allergic reactions, indigestion or even eating ice cream - these are just some of the causes of fever. This condition causes huge changes in bodily functions. In patients with fever significantly increases basal metabolic rate. The increase in body temperature of 1°C increases it by up to 13%. The patient often loses appetite, followed by general weakness of the body. Carbohydrate stores are rapidly burned, and the body then draws energy from fat and muscle. Fever also increases the catabolic processes, there is an increased breakdown of protein, which interferes with the proper processes in the body. To avoid this, we use easily digestible diet based on foods which are not chargeable to the gastrointestinal tract and readily absorbed. What is important is the meal plan. They may be small, but it should be administered 5-6 times a day. The biggest meal we eat in the morning, when the fever is smallest.

What foods in the fever ?

   Choose foods that are easy to digest and have a high nutritional value. These are:

Cereal products. The white bread, wheat, biscuits, small cereal (barley, semolina), rice, cereals are advisable. As an addition to soups, you can use a small macaroni noodles. Avoid whole-meal rye bread, wholemeal flour, groats and millet thick.

Meats. In addition to the breads are lean meats, like ham, loin, lean Ham sausage, poultry sausage. Do not eat fatty meats such as sausages, meat offal, pies, preserves.

Eggs. Contain valuable protein and many vitamins and minerals. Best are soft-boiled boiled eggs or steamed in the form of scrambled eggs, fried eggs or an omelette. Hard-boiled and fried in fat eggs are not recommended.

Meat, poultry, fish. Choose lean meats species, such as veal, beef, rabbit. Avoid fatty meats, e.g. lamb, pork or fat beef. From poultry choose primarily chickens and turkeys. Ducks and geese are too greasy and may be poorly tolerated by a person with a fever. Recommended fish species are cod, trout, bream, sole, pike, perch, and not desirable are fat, such as eel and halibut. Pefered dishes with fish, meat or poultry are meatballs. You can also prepare the fish and meat baked in foil, steamed or cooked with vegetables.

Milk and dairy products. Milk soup and cocoa. Milk and its products are not only a source of calcium, but also easily digestible protein. We should drink fermented milk beverages, such as kefir, yoghurt, acidophilous milk. You should drink it especially when antibiotics are used in the treatment of. Live bacteria found in these drinks can help prevent intestinal disorders that may be caused by antibiotics (a positive effect on intestinal microflora). Their advantage is also a refreshing taste. They can also be applied to other dairy products such as curd, homogenized cheese, white cheese. While yellow cheese and processed cheese are hard to digest and may be poorly tolerated by patients.

Vegetables. Tomatoes, carrots, squash, lettuce, beets, parsley, celery, broccoli, cauliflower are recommended. They can be cooked or served in a salad. Do not eat legumes (peas, beans), cabbage, radishes, cucumbers. Well tolerated are small amounts of beans, peas, sauerkraut and cabbage. In addition to the second course boiled potatoes can be given (mashed, dumplings) or baked. You should not eat fries, fried potatoes, fried pies.

Fruits. Berries, citrus fruits (oranges, tangerines, grapefruit), grapes, bananas, peaches, plums. Especially fruits rich in vitamin C (citrus and berry) can help in fighting infection. You can eat them raw and cooked, stewed also juices, jellies, mousse. In addition to the bread we can eat fruit jams.

Fats. High quality butter and margarine. As an addition to sauces or oils and olive oil in crude form are recommended. We do not use lard to fry nor spread.

Drinks. It is recommended to drink at least 2 liters of fluid a day. This amount of fluid should be spread as evenly throughout the day. Dairy soups and lunch soups can help to provide an adequate amounts of water. They are usually very keen eaten by patients. Fruit and vegetables, fruit juices, which are an excellent addition to vitamin C are advisable, also mineral water and weak tea.

How do we prepare foods ?

   In addition to the product selection the way of cooking is essential. Boil the water and steam, bake in foil, cook, and do not fry or bake in a conventional manner. In the preparation of dishes use mild spices such as salt, dill, pepper mild, cumin, marjoram, basil, allspice, bay leaf. Do not use pepper, paprika, chili, vinegar, mustard. Also sauces used for dishes should be mild, such as dill sauce, lemon, bechamel, tomato. It can be thickened sweet cream with low fat yoghurt or a suspension of flour in the water. Meals should be varied and well given, because well prepared meals often has a beneficial effect on appetite.

Example - diet in fever:

Breakfast: Milk soup with macaroni noodles, roll with margarine, ham and tomato, tea
Lunch: White bread with margarine, soft-boiled egg, orange juice
Dinner: Tomato soup with rice balls with fish in dill sauce, mashed potatoes, beets, stewed, baked apple, mineral water
Snack: Yoghurt, fruit, biscuits
Supper: White bread, jelly, chicken with vegetables, carrot and apple, orange juice

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