Scarlet fever is an acute infectious disease that occurs mostly in children. It is characterized by fever, pharyngitis, prune tongue, a diffuse bright red rash, post-rash skin desquamation, and elevated white blood cells. Some children develop heart and kidney damage after the disease due to metaplasia. Children with mild scarlet fever can be rested, treated, and isolated at home. Reasonable adjustments to the child’s diet can promote recovery, shorten the course of the disease, and prevent complications. In the early stages of the disease, children have a high fever and a congested and swollen pharynx, so they should be provided with sufficient fluids to help eliminate toxins from their bodies. It is advisable to use the method of small amount and many meals, and meals can be eaten 6-7 times a day. During the recovery period, the child’s fever has subsided, the rash has subsided and started to peel off, so the diet can be changed to a semi-liquid diet with less oil and dregs, such as porridge with minced meat and vegetables, thin noodles with minced meat and vegetables or noodle soup, tomato juice, egg noodles, soup with minced meat and vegetables, and braised fish balls. Fresh fruits can be given twice a day. When the disease further improves, it can be gradually changed from semi-liquid to soft rice. At this time, more lean meat, eggs, fish, tofu, etc., which are rich in high quality protein should be used, and vegetables should be used as far as possible, such as green or yellow vegetables rich in vitamin C and vitamin A, such as cabbage, rape, carrots, tomatoes, etc. Cooking should be done by steaming, boiling, braising, or stir-frying, avoiding frying, deep-frying and crispy foods. Still need to eat less and more meals, can eat 4 to 5 times a day. If combined with rheumatism or nephritis, salt should be limited to reduce the burden on the heart and kidneys.