Malaria of the intermittent type is so acute a malady that little need be said of its dietetic management. With the onset of a chill, vomiting sometimes occurs. During the period of pyrexia appetite is wanting or diminished. It is not necessary to give food on these days if a patient is strong. If he is feeble and food must be given, it should be in small amounts and of a liquid character. In the intervals, simply prepared foods of a solid or semisolid character may be eaten.

During attacks of remittent fever liquid food must be given, as it is in typhoid, at stated intervals and in about the same amounts. Milk, egg and milk, broths, and gruels are the best nourishment. An egg lemonade is often grateful to the patient and nutritious. A little ice-cream is an agreeable addition to the foods usually prescribed. Orange-juice, grape-juice, lemonade, and similar acid beverages are agreeable. As in other febrile maladies, it is necessary to see that sufficient water and other fluids are taken.

During convalescence, anemia and feebleness are noticeable, generally in proportion to the duration of the malady. The diet should be a generous one, in order to strengthen and to restore the blood to a healthy condition. The diet should be mixed, but rich in meats. If there has been any evidence of renal inactivity during the progress of the illness, water, or milk and water, should be prescribed in large amounts, so that nitrogenous waste may be removed rapidly and come to the kidneys well diluted. The treatment then should be the same as in scarlet fever and other infections in which the kidneys are involved.

When there is malarial cachexia, the appetite is capricious or wanting; digestion is impaired; vomiting is provoked, and forms at times a distressing, because a persistent, symptom. These are conditions that are present, at times, in all severe anemias and in many chronic wasting diseases.

If there are much nausea and vomiting, food must be given every hour or half-hour in doses of a spoonful. Even nutrient enemata may have to be resorted to for a time.

When there is no vomiting, but digestion is enfeebled, food should be given with care, so that the stomach will not be overloaded. Milk, egg and milk, broths, gruels, custards, soft-cooked eggs, and meat-juice will constitute the staples. Sometimes a little finely divided and well-masticated meat will be well tolerated. Meat-juice and meat are especially indicated because of the anemia. Oysters, clams, and their broths are often agreeable to patients and wholesome. If the stomach tolerates solid foods, milk and cream toast, dry bread, and the simplest vegetables may be given. The fruits previously enumerated may be used, and also many of the stewed fruits, such as apples and prunes and baked apples. As rapidly as the patient's improved condition will permit, the diet should be made to approach a normal one. In many of these cases in which progress is toward a fatal termination rather than toward recovery, digestion gradually becomes more feeble, and feeding accordingly more difficult.