INFECTION Indirect contact like clothes and books stationery of infected person Skin Air Food & Water Direct contact like STDs Insects Genes of Parents Fig . : Modes of Transmission of Communicable Diseases UNIT - DIET IN - - Diet in Fever Influenza is spread by droplet infection or droplet nuclei generated by coughing, sneezing or talking. Influenza affects all ages and both sexes. Often the epidemics have occurred in summer in India.
Overcrowding enhances transmission of virus in the places like schools, institutions, ships, trains etc. Lights, Camera, Action! Enact a scenario in class about different modes of transmission of diseases Activity : . .
Classification of Fever Fevers are classified according to the severity and duration of the fever . BASED ON SEVERITY OF FEVER BASED ON DURATION OF FEVER Low Grade ( . - . °F) Acute or Short duration (if it lasts less than days) Moderate Grade ( .
- . °F) Intermittent (if it lasts up to days) High Grade ( . - . °F) Chronic or Long duration (if it persists for over days) Hyperpyrexia (above .
°F) Fevers of Undetermined Origin or FUO (exist for days or weeks) . . . Acute or Short Duration Fever Acute fevers are of short duration with acute symptoms and the body temperature may rise to above °F.
It may be for less than seven days. Examples are Influenza or Flu, Cold, Tonsillitis and Typhoid. A) Influenza (The Flu) Influenza is an acute respiratory tract infection caused by influenza virus A and B. The disease is characterized by sudden onset of chills, fever, dry cough, myalgia and generalized malaise.
The virus enters the respiratory tract and causes necrosis of superficial epithelium of trachea and bronchi. The incubation period for influenza virus is to hours. Metabolic Changes During Fever Basal Metabolic Rate (BMR) increases in severe infection with fever. ( % increase in BMR with °F increase in body temperature % increase in BMR with °C increase in body temperature) Infection or fever accompanied by anorexia (loss of appetite) limits the food intake causing weight loss in patients Nutrient losses are increased due to perspiration,