During the fever of respiratory diseases, a reasonable diet is essential for the recovery of the disease and the health of the patient. Here's a list of dietary recommendations for people with respiratory illnesses during fever.
1. Maintain adequate water intake.
During fever, patients often feel thirsty and need to maintain adequate fluid intake. It is recommended to drink at least 8 glasses of water a day to maintain the body's water balance. At the same time, it is possible to consume water-rich fruits and vegetables, such as watermelon, cucumbers, tomatoes, etc.
2. Choose foods that are light and easy to digest.
During the fever, the patient's digestive system may be affected to some extent, so it is recommended to choose light and easily digestible foods. For example, gruel, noodles, vegetable soups, etc., these foods are easy to digest and do not burden the gastrointestinal tract.
3. Increase protein intake.
Protein is important for the body's repair and growth, so during fever, patients need to increase their protein intake. Choose foods such as lean meats, fish, eggs, legumes, etc. as protein**. At the same time, pay attention to the moderate intake of high-quality protein, such as fish, chicken, etc.
4. Supplement vitamins and minerals.
Vitamins and minerals play an important role in the proper functioning of the body. During fever, patients need to be given adequate vitamin and mineral supplements. It is recommended to eat more fresh vegetables and fruits, such as green leafy vegetables, citrus fruits, etc. In addition, nuts and whole grains are also good for vitamins and minerals**.
5. Avoid greasy and spicy foods.
Greasy and spicy foods may increase the burden on the gastrointestinal tract and be detrimental to recovery. Therefore, during the fever period, patients should avoid eating greasy, spicy foods such as fried chicken, chili, etc.
6. Moderate intake of fiber-rich foods.
Fiber helps to promote intestinal motility and improve digestive function. During the fever period, patients can consume fiber-rich foods such as oats, whole wheat bread, etc. in moderation. However, it is necessary to pay attention to moderate consumption to avoid excessive intake that may cause diarrhea and other uncomfortable symptoms.
7. Pay attention to food hygiene.
During the fever period, the patient's immunity is relatively low and he is susceptible to infection. Therefore, it is important to pay attention to hygiene in terms of diet to ensure that the food is fresh and free of contamination. At the same time, avoid eating raw and cold foods so as not to irritate the gastrointestinal tract and cause discomfort.
8. Follow the principle of eating small meals often.
During fever, the patient's appetite may be affected, so it is advisable to follow the principle of eating small, frequent meals. This can reduce the burden on the gastrointestinal tract and avoid indigestion caused by eating too much food at one time. At the same time, pay attention to the diversity and nutritional balance of the diet to ensure that the body gets enough energy and nutrients.
In short, the diet of patients with respiratory diseases during fever should be light and easy to digest, maintain adequate water intake, increase protein intake, supplement vitamins and minerals, and avoid greasy and spicy foods. At the same time, pay attention to food hygiene and follow the principle of eating small and frequent meals. With reasonable dietary adjustments, it can help patients recover from their condition and be healthy.