Discuss the dietary management of acute fevers with special reference to malaria.

1. 1 · Open in two lines. Acute fevers are short, high fevers caused by infections such as influenza, malaria and COVID-19. They raise needs and lower appetite.
2. 2 · Cause and symptoms of each. A three-row table: influenza, malaria, COVID-19 with cause, spread, symptoms.
3. 3 · Draw the malaria fever chart. [Graph: fever spikes with chills and sweating every 48 hours, normal in between]
4. 4 · Common diet principles. High energy (13% per 1 °C), high protein, moderate fat, 2.5-3 L fluid, soft food every 2-3 hours.
5. 5 · Disease-specific points.
   • Malaria: glucose drinks, iron and folate in recovery.
   • COVID-19: sugar checks on steroids, flavourful food for loss of taste.
   • Influenza: warm fluids and soups.
6. 6 · Foods and menu. Include and avoid lists, then a malaria menu.
7. 7 · Close in one line. Drugs clear the infection; food and fluid rebuild the patient.

Scoring tip: A three-column comparison table at the start saves words and shows the examiner you know all three diseases.