Intermittent Fevers

The dietetic management of malarial fevers consists of the treatment during the paroxysms and of that between them. In intermittent fever the paroxysms, although severe, are comparatively brief. Vomiting often accompanies the chill. If the patient is disinclined to take food there is nothing to be gained by urging it upon him, and the stomach may be allowed to rest for a day. Otherwise a glass of milk or a cup of broth may be given. When the paroxysm is over, if the appetite returns, solid food may be given without much restriction. If a patient has had several attacks at brief intervals he is usually both anaemic and constipated, and the subsequent diet should contain a liberal proportion of animal food to counteract the former condition, and of fresh fruits and green vegetables for the latter. Beyond these general directions but little is usually necessary.

Remittent Fevers

In the continued malarial fevers, indigestion or feeble digestion may be a prominent symptom, requiring a milk diet while the fever is at its height. The reader is referred to the article upon the Diet of Fever in General (p. 423), which will cover the ground for these cases.

Patients with malarial fever are inclined to resort too freely to the whisky bottle, and overstimulation in the continued fevers is a common fault. Only the severer forms of Southern and tropical agues, bilious remittent fever, etc., require much alcohol. The dietetic treatment of the latter corresponds with the directions given for that of yellow fever (p. 457).