The injury to digestion during fever comprises not only the peptic functions, which manifest themselves clearly in a reduction of the excretion of hydrochloric acid, but all functions pertaining thereto, the motory as well as the resorptive.

The danger that the patient will receive too much solid food, hard to digest, is generally speaking not very great since, during acute fever, patients as a rule show a decided lack of appetite.  The other extreme is the more likely to occur; that the amount of nutrition given may be less than what is requisite and helpful; too much deference being paid to the inclinations of the patient.  Formerly the general belief obtained that fever would be increased, in a degree detrimental to the patient, by allowing the consumption of any considerable amount of food, and following this doctrine, the patient was permitted to go hungry.  This, however, is absolutely erroneous. No one would feed a feverish person in a forcible manner, but it is absolutely imperative to take care that he receives food productive of energy in reasonable quantities.

As a rule hardly one-half, or at the most two-thirds of the normal quantity of nourishment necessary for the preservation of life, may be introduced into the organism in case of acute febrile disease.  I have already indicated that there is no particular danger in such partial “inanition” (starvation) for a short period, but that, accordingly, the qualitative side of the nourishment becomes more important the longer the fever lasts.  It has also been mentioned that the organism reduces its work of decomposition, gradually adapting itself to the unfavorable conditions of sustenance, and thus meets our efforts to maintain its material equilibrium.

It is important always to make use of any periods of remission and intermission, during which the patient has a better appetite and can digest more easily, to give him a good supply of food. It is also well to administer as much nourishing food as possible in the beginning of an illness, which is likely to be lengthy, provided the patient is not yet wholly under the effects of the febrile disease.  The food must then be gradually reduced in the course of the illness.

As to quality, the diet must be selected from forms II and III (as below), and will consequently consist of glutinous soups, in some cases with the addition of a nutritive preparation of egg, meat jelly, milk and possibly thin gruel and milk.

The quantity of food which the patient may receive can only be given approximately, as follows: 

For adults—­(to constitute a sustaining diet).  Soup 1/2 pint, milk and milk gruel 1/3 pint, meat 3 oz., farinaceous food the same, 2 eggs, potatoes, vegetables, fruit sauces 2 to 2-1/2., pastry and bread 2 oz.

These quantities must be considered as the maximum for each portion.  The quantity of beverage at each meal must also be very limited, not exceeding 3 to 6 oz., so that the stomach is not overburdened unnecessarily nor its contents too much diluted.