Symptoms

Influenza is an acute and moderately infectious fever of microbic origin which is recognised by catarrhal inflammation of the mucous membranes of the upper air passages, and by symptoms referable to the nerve centres. In many cases the symptoms are mild and of short duration, and no special dietetic treatment is required beyond that common to febricula, but a large number of cases are accompanied by a variety of serious complications or they present sequelae. In the majority of instances the mucous membranes of the air passages are the principal seat of the inflammation, but in others the gastro-intestinal mucous membranes are similarly attacked, giving rise to pronounced digestive disorders, nausea, vomiting, and diarrhoea. The fever, commonly of moderate severity (103° to 103.50 F.), persists for three or four days or a week. There is usually great depression of spirits, with extreme malaise, muscular pains, enfeebled circulation, and almost total loss of appetite. As an adjunct to other treatment, absolute rest in bed is imperative in all severe cases, not only for the purpose of maintaining a uniform temperature and of protecting the body from draughts, but to guard against syncope from debilitated heart action.

Dietetic Treatment

While the fever lasts, the stomach is usually irritable, and the diet must be fluid and restricted. Food should be given in very small quantities, according to the rules applicable in cases of extreme debility.

In severe cases it is necessary to prescribe an exclusive milk diet for the first two or three days, and two and a half quarts should be drunk if possible. Later the patient may be given nourishing beef, mutton, or chicken broths, with beaten eggs added, milk toast, custards, eggnog, and milk punch. As soon as solid food can be eaten, scraped-beef sandwiches, oysters, tender breast of chicken, eggs poached or scrambled, and light farinaceous articles with which cream is taken, are appropriate.

As a stimulant, champagne is particularly serviceable in relieving both the physical and mental depression which is so characteristic of nearly all phases of this disease.

Convalescence is frequently prolonged, and debility, muscular weakness, irritability of the heart, and enfeeblement of digestion are often present to a degree which appears wholly disproportionate to the intensity and duration of the febrile attack. The diet must therefore still be carefully supervised, while every exertion of either body or mind must be prohibited. The food should be of a highly nutritious character and served in an appetising and palatable manner, and as abundant as the condition of the stomach will allow. (See Convalescence from Typhoid Fever, p. 440).

Patients with whom milk usually agrees do well to take it in quantities amounting to a quart a day, in addition to abundant solid nitrogenous food, roast beef, beefsteak, chicken, eggs, etc.

Alkaline waters should be drunk. If the appetite flags and return of strength is delayed, tonics and possibly change of air may be required.

When convalescence is protracted it is advisable to continue alcoholic stimulation, and milk punches, plain whisky and water, or a glass of sound Burgundy may be given two or three times a day, as a tonic, with the meals. Malt liquors may also be indicated in some cases.