BEWARE
Due to the presence of
diarrhoea, fats only in emulsified form like cream, butter, whole
milk, egg yolk should be eaten as they are easily digested and well
tolerated by the patient.
In order to compensate
for the losses through the skin and sweat and also for ensuring
adequate volume of urine for excreting waste, a liberal intake of
fluids is very essential.
TREATMENT of typhoid
- Rest in bed
- Keeping the patient warm
- Antibiotic therapy
- Modified diets
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Typhoid fever is an infectious disease
caused by a bacteria salmonella typhosa. The infection is transmitted
through the faecal - oral route i.e. by consumption of food water
or milk contaminated with intestinal contents. It may affect all age
groups but commonly occurs in children. The incidence of typhoid fever
is greatly reduced due to improved sanitation and inoculation.
Antibiotic therapy has
shortened the duration of fever in typhoid to a few days as compared to
3 to 4 weeks in the past.
DIET MANAGEMENT
As the patient is
actually ill and anorexic, a high energy, high protein, full fluid diet
is recommended in the beginning. Small meals are given at frequent
intervals of 2 to 3 hours. Sufficient intake of fluids and salts should
be ensured.
As soon as the fever
comes down, a blend, low fibre, soft diet which is easily digested and
absorbed should be given to the patient.
Well cooked, well meshed,
sieved, bland, semi-solid foods like
- Khichri
- Rice with curd
- Kheers and
- Custard may be
given.
Blend, readily digested
food affords physiological rest to the alimentary tract. In the
beginning, small quantities of food at two - three hours interval will
provide adequate nutrition without overtaxing the digestive system at
any one time. As the condition of the patient improves, larger meals may
be given.
Foods to avoid
High fibre foods like
whole grain cereals and their products
Whole wheat flour and cracked wheat
Whole pulses
Pulses with husk
All raw and strongly
flavoured vegetables like cabbage, capsicum, turnip, radish, onion and
garlic.
All raw fruits excluding
papaya and banana.
Fried food items such as
pakoras, halwas and laddoos.
Chemical irritants such
as condiments, spices, pickles, relishes and chutneys
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DO YOU KNOW ?
Typhoid
Fever leads to:
 There is a loss of
tissue protein which may amount to as much as 250 to 500 grams of
muscle tissue a day.
Body stores of glycogen
are quickly depleted and water electrolyte balance is
disturbed.
The intestinal tract is
highly inflamed and irritable and diarrhoea, is therefore a frequent
complication which interferes with the absorption of nutrients.
Ulceration in intestines
may be so severe that hemorrhage and even perforation of intestines
may occur
Extensive changes in
liver with complicated diseases of the gall bladder and bile passages
may occur
Foods recommended
- Plenty of juices, soups,
beverages and plain water (2.5 to 5liters desirable)
- Milk and milk based
beverages
- Low fiber foods such as
refined cereals and their products, dehusked pulses, well cooked
fruits, vegetables in soft and puree form and potatoes.
- Foods providing proteins
of high biologic value e.g. eggs, soft cheeses, tender meats, fish,
poultry etc.
- Plain gelatin based
desserts, sugars, honey and jams.
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