Cholera

In cholera, infection takes place through the mouth. In almost every instance water conveys its cause. Occasionally, even when the greatest care has been taken to drink only pure water, the disease is conveyed by raw vegetables, fruits, or dishes and utensils that have been washed in impure or infected water. The infectious microbes may also be carried from excreta or infected water to food by flies or other insects.

Dengue

The diet should be the same as for other mild febrile maladies. Liquid foods and cold acid drinks, like lemonade, may be given while the fever lasts. Convalescence is usually short, and patients quickly recover their digestive powers. But, at first, only soft, simply prepared, bland foods should be eaten. A normal diet can be resumed quickly.

Relapsing Fever

In relapsing fever the diet is that for acute febrile maladies. Nausea, vomiting, and, rarely, diarrhea may offer reasons for modifying the method and frequency of administering food rather than changing its character. Jaundice, which is a frequent complication, makes a liquid and chiefly a milk diet especially desirable. Convalescence is rapid, and patients usually can quickly be gotten on to soft and even solid food.