8/4/2019 Typhoid Diet

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Objectives

To maintain adequate nutrition To provide relief from symptoms To correct and maintain water and electrolyte balance

To provide enough proteins

Dietary modificationsEnergy : In fevers the basal metabolic rate (BMR) increases, thus enhancing theenergy needs. Restlessness also increases the energy expenditure. Therefore, it is

recommended to increase the energy intake. But initially, a patient may be able to consumeonly 1000 1200 kcal/day. But it should be gradually increased with recovery andimproved tolerance.

Protein : Protein intake should be increased with the use of foods such as milk and eggs.

Carbohydrates : A liberal intake of carbohydrates is suggested to meet the increasedenergy intake. Well cooked, easily digestible carbohydrates like starches, glucose, honeyand cane sugar. should be included as they are easily digestedand are well absorbed by the

body.

Dietary fibre : In typhoid since there is injury to the digestive tract, all forms of irritantsand harsh foods should be restricted from the diet.

Fats : Fats are required mainly to increase the energy intake. In case diarrhoea is present,fats need to be restricted. It is the quality of fat that is more important than the quantity.Emulsified fats such as butter, cream and milk fat are easily digested.

Minerals : There is excessive loss of electrolytes like sodium, potassium and chloride dueto increased sweating. Salty soups, broths, fruit juices and milk help compensate the loss.

Vitamins : Infection and fevers increase the requirement for vitamin A, B and C. Moreover,the use of antibiotics and drugs interferes with the synthesis of vitamin B in the intestines.So, vitamin supplements may have to be given along with other medicines.

Fluids : In order to compensate for the losses through the sweat and also to ensure adequatevolume of urine for excreting waste, a liberal intake of fluids is very essential. A dailyintake of 34 litres is desirable. Fluids may be taken as water, tea, milk, juices and soups.

Sample diet plan

Meal Menu

Early morning Milk / tea in milk Biscuits / rusk

Breakfast Suji porridge / sewian kheer Boiled egg

8/4/2019 Typhoid Diet

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Mid morning Paneer sandwich

Lunch Vegetable khichriPotato raita / plain curd

Evening tea Milk

Biscuits / bread butter / bread jam

Dinner Tomato soup / chicken soupChapatti / boiled riceWashed moong dal

Bedtime Custard with soft fruits

To remember

Small meals should be given at frequent intervals. Sufficient intake of fluids and salt should be ensured. Diet should be bland, low fibre, soft diet (easy to digest and absorbed). As the condition improves larger meals may be given.

Foods to be restricted or avoided

High fibre foods like whole grain cereals and their products, whole pulses and

pulses with husk. All raw vegetables and fruits excluding banana and papaya. Fried and fatty foods such as samosas, pakoras, ladoos and halwas. Irritants such as spices, pickles, chutneys and strongly flavoured vegetables like

cabbage, capsicum, turnip, radish, onion and garlic.

Foods to be included

Plenty of fluids like juices and soups. Milk and milk based beverages. Low fibre foods such as refined cereals (maida, suji, etc.) and their products,

washed pulses, well-cooked vegetables in soft puree form and boiled potatoes.

Foods providing proteins such as eggs, soft cheese, paneer, fish and chicken.