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BCom 1st Year Diet in Fever and Typhoid Notes Study Material

BCom 1st Year Diet in Fever and Typhoid Notes Study Material

BCom 1st Year Diet in Fever and Typhoid Notes Study Material

BCom 1st Year Diet in Fever and Typhoid Notes Study Material: A2zNotes Presents study material Long Question Answer Notes Pdf by the Latest BCom Syllabus. A Collection of Question-Answers compiled and Edited by A2zNotes Well Experienced Authors Based on Latest BCom Curriculum. Here in this post, we will provide you with BCom 1st Year Diet in Fever and Typhoid Notes Study Material, Long Questions Answers, and Notes in Pdf for BCom 1st Year.

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BCom 1st Year Diet in Fever and Typhoid Notes Study Material
BCom 1st Year Diet in Fever and Typhoid Notes Study Material

BCom 1st Year Diet in Fever and Typhoid Notes Study Material


Fever is one of the most common health ailments that affects people from time to time. Also known as pyrexia or controlled hyperthermia, it is medically defined as a temporary increase in your body temperature in which the body temperature rises above the nominal levels of 98-99° Fahrenheit (36-37° Celsius). It is typically recognized as a potential sign that something unusual is happening in the body, Fever is a non-specific symptom that may be caused by infectious and non-infectious conditions. Fevers generally go away within a few days.

Fever is also known as hyperthermia, pyrexia, or elevated temperature. It manifests as describes a body temperature that’s higher than normal. Fever can affect children and adults.

When someone has fever, the rate of burning calories increases with the temperature. The body needs more calories to function properly in fever than it requires in an ordinary situation. Diet plan in fever is crucial for the immune system to function properly. Since more calories are burnt by the body in fever, one must have nutrient-dense food to give energy to the immune system to function properly.


There are numerous different conditions that can trigger a fever. Some possible causes include:

  • Infections, virus or bacteria including the flu and pneumonia
  • Some immunizations, such as diphtheria or tetanus (in children)
  • Teething (in infants)
  • Some inflammatory diseases, including Rheumatoid Arthritis (RA) and Crohn’s disease
  • Blood clots
  • Extreme sunburn
  • Food poisoning
  • Some medications, including antibiotics

Symptoms may include:

  • Sweating
  • Shivering
  • Headache
  • Muscle aches
  • Loss of appetite
  • Dehydration
  • General weakness

Normal body temperature ranges.

BCom 1st Year Diet in Fever and Typhoid Notes Study Material

Taking a temperature

To take a temperature, you can choose from several types of thermometers, including oral, rectal, ear (tympanic) and forehead (temporal artery) thermometers. (BCom 1st Year Diet in Fever and Typhoid Notes Study Material)

Oral and rectal thermometers generally provide the most accurate measurement of core body temperature. Ear or forehead thermometers, although convenient, provide less accurate temperature measurements.


Based on the intensity of fever, they are divided into two classes:

  1. Acute Fever—It is a short-term fever, but the fever is high. The body temperature in this can range from 104-105 °F. Such as cold, pneumonia, smallpox, enteric fever, typhoid etc.
  2. Chronic Fever-In this type of fever, the intensity of fever is less but the fever lasts for a long time. In case of T. B., fever can last for many years. (BCom 1st Year Diet in Fever and Typhoid Notes Study Material)


Many physiological and biochemical changes take place in the body in the case of fever. These changes are as follows:

  1. Basal metabolic rate-Basal Metabolic rate is the number of calories your body needs to accomplish its most basic (basal) life-sustaining functions. It increases due to increase in the body temperature by 1°F which leads to increase in B.M.R. by 7°C.

Hence the demand for energy in the body increases.

  1. Decay of adipose fibers- In the case of fever, the adipose fibers of the body decreases. These fibers are destroyed due to prolonged fever and person becomes weak.
  2. Increase in the metabolism of proteins—The metabolism of proteins increases in the state of fever, especially in case of typhoid, malaria, polio disease, etc.
  3. Increase in respiratory function: In fever, there is an increase in the respiratory function and the lungs and blood circulation system also have to work more.
  4. Excessive sweating- In high fever, the body starts sweating more. Due to this sweat, there is a reduction of salts like NaCl and KCL.
  5. Digestive disturbances-During fever, there is disturbance in the digestive system, due to which there is no appetite. Food is digested late and nausea might occur.
  6. Vomiting and dizziness-In the case of fever, food is not digested properly, vomiting, nausea and dizziness may occur.
  7. Excretion of essential symptoms-Excess sodium, chloride and potassium salts (K) are excreted in the body through sweat, due to which the person becomes weak. (BCom 1st Year Diet in Fever and Typhoid Notes Study Material)


In the treatment of fever, four things should be paid attention to as follows:

  1. The patient needs complete bed rest.
  2. Medicine should be taken on time as prescribed by a qualified doctor. It should be treated by finding out the causes of fever, as well as it is very important to take precautions as prescribed by the doctor.
  3. If the person’s body becomes hot due to excessive heat, then a cloth of cold water should be kept on the head.
  4. Calpol Tablet should be given to reduce fever.

Antibiotics-Especially important in reducing the duration of fever. Fluids should be given in small amounts at short intervals. After the fever subsides in 2-3 days, the amount of protein and calories in the fluids should be increased.

Arrangement of diet during fever-In case of acute fever, it is good to give liquid food, when the fever becomes mild, then bread, khichdi, porridge etc can be given. Initially, fluids should be given every three hours.

BCom 1st Year Diet in Fever and Typhoid Notes Study Material

From the above diet table, 35 grams protein, 27,000 grams of calories, milk, lentil water, glucose and dextri-maltose are available.

BCom 1st Year Diet in Fever and Typhoid Notes Study Material

BCom 1st Year Diet in Fever and Typhoid Notes Study Material

Diet Plan for Fever Patient-Food Items to Limit

Butter, Ghee, Vegetable oil, Chilies, Spices, Fibre-rich foods, Pastries, Fried Snacks, Deserts, Thick cream soups etc. should be avoided as they increase the chances of prolonged stay of illness. Infection will reduce the capacity of your digestive system and the medicines used for the treatment may kill all the helpful microbes, so foods rich in fiber and fats will irritate your stomach and it’s better to avoid consumption of high spicy foods in fever because it will give burning sensation in the stomach.

Do’s and Don’ts in Fever


  1. Wash your hands frequently, especially before preparing a meal.
  2. Cooking kills typhoid, so if you are eating out, make sure the food (meat, fish or vegetables, whatever it is that you’re eating) has been thoroughly cooked and is being served steaming hot.
  3. Only eat peeled fruits and vegetables.
  4. Make sure your drinking water is boiled or treated.
  5. Clean water can become contaminated again if it is not stored safely so make sure to store the drinking water in a clean container with a small opening or a cover. Use it within 4 hours.
  6. Drink more water (Min 6-8 glass).
  7. Drink boiled and properly filtered water.
  8. Include good quality proteins (eggs, meat paste, fish, poultry) in properly cooked form.


  1. Typhoid is quite common in areas with poor hygiene, so avoid roadside stalls.
  2. Avoid handling food or any other household things if there is a risk of spreading the disease.
  3. Don’t go for heavy meals, split your heavy meals and eat frequent small meals.
  4. Avoid high fiber foods.

Food Items list you can easily consume in Fever

  1. Cereals: Properly cooked white rice, white bread.
  2. Pulses: Thin dhal.
  3. Vegetables: Properly cooked and mashed Potatoes, Carrots, Ash gourd.
  4. Fruits: Banana (small), Oranges and Apple (Without skin), Tender Coconut water.
  5. Milk and Milk products: Yogurt, Buttermilk.
  6. Meat, Fish and Egg: Boiled egg, stewed fish.
  7. Oil: 1 Tbsp/day (Olive oil, Mustard Oil, Rice bran Oil, Canola oil)
  8. Sugar: 2 Tsp/day.


Typhoid is a common but potentially fatal bacterial infection that is contracted by almost 21.5 million people every year all across the world. It is caused by the bacterium Salmonella typhimurium (S. Typhi). Typhoid is often passed on through contaminated food and drinking water, and it is more prevalent in places where handwashing is less frequent and where sanitation facilities are poor. The two major symptoms of typhoid are fever and rash. Other symptoms can include weakness, abdominal pain, constipation and headache.

If typhoid is caught early, it can be successfully treated with antibiotics. However, if it is not treated, typhoid can be fatal, thus it is necessary to follow proper guidelines and measures if one is suffering from the infection. Moreover, a proper diet must be followed as the body is weak in the course of recovery and needs adequate nutrition.

Here is a look at what foods must be avoided and consumed when suffering from Typhoid.

What to avoid?

(1) Raw Food—Avoid raw, unpeeled fruits and vegetables that may have been washed with contaminated water, especially lettuce and fruits like berries that can’t be peeled. Bananas, avocados, and oranges make better choices, but be sure you peel them yourself.

(2) Spicy and oily food-Foods that contain spices, seasoning, acid can aggravate the inflammation in the intestines. It is thus advisable to avoid food items such as chilli, pepper, vinegar, hot sauce, salad dressings, canned fruit and vegetables.

(3) Vegetables that cause bloating-Vegetables such as Brussels sprouts, broccoli, cabbage, asparagus, and cauliflower are known to cause excess gas. These vegetables contain raffinose, which is a complex sugar that the body has trouble digesting. Thus, they must be avoided. (BCom 1st Year Diet in Fever and Typhoid Notes Study Material)

(4) Onion and garlic-You should avoid foods with strong flavours such as onions and garlic as they may lead to inflammation.

What to eat?

(1) High-Calorie food-When suffering from Typhoid, it is recommended to eat a high-calorie diet and consume foods such as boiled potatoes, bananas, boiled rice, pasta and white bread. Such foods give some strength and energy to typhoid patients.

(2) Carbohydrate-rich foods-Foods high in carbohydrates are necessary to provide energy to the body. Because energy is lost during typhoid fever, semisolid food is a better option for recovering patients as they are easier to digest. Food like porridge, fruit custards, poached eggs, baked potato, honey, and boiled rice must be consumed.

(3) High water content fluids and fruits-Fluids and fruits help in restoring the water content in the body that gets depleted during typhoid fever and cause dehydration. Thus, consume adequate fluids in the form of fresh fruit juices, coconut water, lime juice etc. and add water content-rich fruits such as watermelons, grapes, and apricots to the diet.

(4) Foods rich in omega-3 fatty acids—Foods like soybeans, nuts, seeds and eggs are rich in omega-3 fatty acids. They are beneficial for typhoid affected patients as they reduce inflammation in the body.

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