In most instances the diet in influenza is the same as in other acute febrile diseases accompanied by loss of appetite and considerable or great prostration. During the acute progress of the malady food should be given often and in liquid form. Milk, kumiss, bouillon, broths, egg-nog, or egg and milk, must form the staples, especially the first of these. Patients should be encouraged to take from one to two quarts of these foods daily. It is best to give them every two or three hours and oftener in particularly severe cases. Occasionally cardiac weakness is so great that strong coffee will form a useful medicine, as well as a grateful stimulant.

In those cases in which gastro-intestinal symptoms predominate, the same dietetic problems confront one as in instances of gastroenteritis from other causes. Nausea and vomiting make the administration of food difficult. The weakness caused by a lack of food is often enhanced by diarrhea. This latter symptom makes rectal feeding impossible. Under these circumstances liquid food must be given in doses of a spoonful every half-hour. Usually larger quantities can be retained within twenty-four or forty-eight hours; it may then be given at intervals of one or one and one half-hour. Exceptionally, complete abstinence from food for twenty-four hours may be necessary to check the vomiting. Patient, careful feeding helps greatly to effect recovery.

In many cases transient albuminuria is observed, which disappears when the fever subsides. In fewer cases nephritis complicates influenza. The urine should be examined frequently in all cases. If nephritis exists, a milk diet should be maintained rigorously, or only varied by permitting some farinaceous food and fruits.

In all except the mildest cases physical weakness is very marked and rapidly developed. More nutritious foods, therefore, should be prescribed as soon as possible. At first, beaten eggs may be added to milk or broth. Later, soft-cooked eggs may be given, or oysters, scraped beef, pigeon, chicken breast, fish, and farinacous foods, with cream or milk. Often dry bread with fruit jellies is agreeable and permissible. Weak tea and coffee are also relished by many patients. One of the first vegetables that may safely be given is a mealy baked potato. Later, peas and wax-beans may be tried in small amounts tentatively. Oranges may be eaten at any time. During convalescence such fruits as baked or stewed apples, stewed prunes, and grapes may be eaten. Preserved fruits are also permissible if they are not too sweet. Peaches, apricots, and pears are to be preferred.

During the febrile stage, water as well as liquid foods should be urged upon patients. Later, water ought to be given even more freely, as liquid foods are less used and solids are taken with greater freedom.

When convalescence is protracted, feeding at prescribed times must be long continued. The appetite often needs whetting by tonics, or, if possible, by change of air.