Nutrition Therapy for Febrile Conditions and Communicable Diseases

Fever (Pyrexia)

What term refers to a rise in body temperature above 98.6°F, usually due to infection?

Sepsis

What occurs when infection spreads through the bloodstream to other parts of the body?

Infection

What is the successful invasion, establishment, and growth of pathogens in a host called?

• Viruses,

• Bacteria,

• Fungi,

• Protozoa,

• Helminths

Name the major infectious agents.

Nutrition and Infection

Fever usually triggers episodes of catabolism because heat is generated from the body’s energy reserves. This is part of the concept of:

Acute infection

What type of infection is of short duration, sudden onset, and rapid progression, seen in colds, influenza, pneumonia, measles, chickenpox, and typhoid?

Chronic infection

What type of infection lasts for weeks, months, or years, as seen in tuberculosis and hepatitis?

Recurrent infection

What type of infection occurs at periodic intervals, with fever appearing and disappearing, e.g., malaria?

7% per °F, 13% per °C

By how much does Basal Metabolic Rate (BMR) increase per °F or °C above normal during fever?

Kidneys

Fever increases tissue catabolism, leading to protein loss and added strain on which organ?

Dehydration

What is the risk associated with increased water loss through urine and perspiration during fever?

Diarrhea

Fever decreases digestive activity, which may cause what gastrointestinal issue?

About 50% above normal

How much should caloric needs increase above normal during fever or infection?

100% increase (2 g/kg body weight)

How much should protein intake increase to replace tissue loss during fever?

Carbohydrates 50%, Protein 15%, Fat 35%

What is the recommended macronutrient allocation during fever?

3–4 liters per day

How much water intake is recommended per day during fever to replace losses and aid excretion of toxins?

Sodium and Potassium

Which minerals need to be monitored and replaced to restore electrolyte balance during infection?

Vitamins A, C, B complex

Which vitamins are greatly utilized during metabolic stress and may require supplementation?

Small, frequent feedings; transition from liquid to regular diet depending on tolerance

How should food be administered if a patient has difficulty eating during illness?

Upper respiratory infection (common colds)

Condition caused by over 200 viruses, including rhinoviruses and coronaviruses, inflaming the nose and throat.

Soft to regular diet, adequate calories, increased fluid intake, probiotics

Diet management for common colds includes:

Influenza (flu)

Viral infection attacking nose, throat, and lungs, with symptoms like fever >100.4°F, aches, chills, cough.

Soft to regular diet, adequate calories, fluids encouraged, small frequent feedings if necessary

Diet management for influenza includes:

Measles (Rubeola)

Highly contagious illness caused by a virus that replicates in the nose and throat, showing Koplik’s spots and maculopapular rash.

Gradual progression from liquid to soft diet, tube feeding if necessary

Diet management for measles includes:

Cholera (El Tor)

Acute diarrheal illness caused by Vibrio cholerae, spread via contaminated food or water, producing “rice-water stools.”

Diet management for cholera

NPO with IV fluids initially, start oral fluids ASAP, add resistant starch, progress to broths, toast, normal diet, high-pectin foods, oral rehydration solutions

Dengue Fever

Mosquito-borne acute viral illness causing fever, joint pain, headache, and possible hemorrhagic fever.

Diet management for dengue

No dark-colored foods (NDCF), high-calorie liquid diet, plenty of fluids, diet as tolerated, moderate fat, candies allowed

Diphtheria

Acute contagious disease caused by Corynebacterium diphtheriae, affecting respiratory system and sometimes myocardium or CNS.

Diet for diphtheria

Liquid diet for sore throat, soft/dysphagia diet if partial paralysis, IV glucose/amino acids, nasogastric feeding if oral impossible

Mumps

Contagious viral disease causing swelling of salivary glands (parotitis), fever, headache, and muscle aches

Diet for mumps

Progression from liquid to soft bland diet

Pertussis (Whooping cough)

Highly contagious respiratory illness caused by Bordetella pertussis, with whooping cough in late stage.

Diet for pertussis

Soft foods, small frequent meals, slow eating to avoid triggering symptoms

Typhoid Fever

Food-borne infection caused by Salmonella typhosa, transmitted via polluted water, milk, shellfish, raw vegetables.

Diet for typhoid fever

Follow general acute fever principles, low-fiber diet

Poliomyelitis (Polio)

Acute communicable disease caused by enteroviruses, transmitted via oral contact with secretions/feces, causing paralysis in severe cases.

Diet for polio in

High-calorie, high-protein, liquid or tube feeding if intake insufficient, vitamins 1–2× daily

Rheumatic Heart Disease (RHD)

Condition developing after untreated strep throat or scarlet fever, causing arthritis, heart involvement, chorea.

Diet for RHD

High-calorie, high-protein, full liquid diet, progress to soft/regular diet, low-sodium if edema, ensure high vitamin C and adequate vitamin A

Malaria

Illness caused by Plasmodium parasites, transmitted by infected Anopheles mosquitoes, with fever, headache, chills.

Diet for malaria

High-calorie (~50% above PDRI), high protein, moderate fat, vitamin/mineral supplements, liberal fluids

Chronic Obstructive Pulmonary Disease (COPD)

. Chronic respiratory condition including emphysema and chronic bronchitis, caused by smoking or lung irritants.

Carbohydrates 40–50%, Fat 30–40%, Protein 15–20%, limit sodium, modify foods for easier eating, avoid gas-forming vegetables

Diet for COPD aims to balance oxygen needs, reduce CO₂, and address malnutrition, with macronutrient distribution: