The old adage, "stuff a cold and starve a fever" has been completely reversed. Colds are now starved, while fevers are starved only long enough to rest the digestive organs. Thereafter effort is made to supply sufficient food to keep the body from any considerable loss of tissue. This is particularly well illustrated in the modern treatment for typhoid fever.

General directions for feeding fever patients.

1. Rest the digestive tract for a day or longer by a reduction of total food. Gradually increase the amount of food.

2. At all times give only those foods which are readily digested and absorbed. A fluid diet may be best.

3. Give a small quantity of liquid very frequently since thirst is great at this time and should be relieved.

4. Give food in small quantities at frequent intervals, from 1 1/2 to 2 hours. The outline of a fluid diet of high fuel value (page 456) will give some idea of the needs of fever patients and ways of meeting these needs.

Foods which may be used in fever.

1. Milk may be used up to 1 1/2, to 2 quarts a day. It may be modified by diluting it with water, or by adding cooked cereal, cream, milk-sugar, egg, or malted milk. Its taste may be modified by adding beef extract, cocoa, coffee, or tea.

2. Clear soups such as broths, beef tea, and beef juice may be used.

3. Eggs. - Fresh eggs may be used up to 4 or sometimes 6 a day. They may be fed raw, in milk or fruit juice, or they may be very slightly cooked.

4. Cream may be used in moderate quantities, and must be used with caution since fat is likely to overtax the digestive organs.

5. Sugar. - The best sugar is milk-sugar, since it is only slightly sweet. Up to 6 or 8 ounces may be used daily.

6. Cereals. - Well-cooked cereals may be steamed and given in milk as gruels.

7. Soft toast may be used in those cases in which difficulty is experienced with a fluid diet.

Diet For Typhoid Fever

A diet high in fuel value is now used for typhoid patients, the condition of the patient governing the amount of food given. The following modified milk diets illustrate high calorie possibilities of a simple fluid diet.

Modified Milk Diets For Typhoid Fever

Calories

For 1000 calories a day:

Milk, 1000 c. c. (1 quart)................................. 700

Cream, 50 c. c. (1-2/3 oz.)................................ 100

Lactose, 50 gm. (1-2/3 oz.)................................ 200

This furnishes eight feedings, each containing:

Milk, 120 c. c. (4 oz.)..................................... 80

Cream, 8 gm. (2 dr.)..................................... 15

Lactose, 6 gm. (1 1/2 dr.).................................. 24

For 2000 calories a day:

Milk, 1500 c. c. (1 1/2 quarts)............................... 1000

Cream, 240 c. c. (8 oz.)................................... 500

Lactose, 125 gm. (4 oz.)................................... 500

This furnishes seven feedings, each containing:

Milk, 210 c. c. (7 oz.)..................................... 140

Cream, 30 c. c. (1 oz.).................................... 60

Lactose, 18 gm. (4 1/2 dr.)................................. 72

For 3000 calories a day:

Milk, 1500 c. c. (1 1/2 quarts)............................... 1000

Cream, 480 c. c. (1 pint).................................. 1000

Lactose, 250 gm. (8 oz.).................................. 1000

This furnishes eight feedings, each containing:

Milk, 180 c. c. (6 oz.)..................................... 120

Cream, 60 c. c. (2 oz.).................................... 120

Lactose, 30 gm. (1 oz.).................................... 120