Dietary/Nutiritional management of Typhoid Fever

Typhoid fever patients has digestive tract problem like vomiting and diarrhea. But, by a good food management and diet will help speed up the healing process.

 Foods that  are recommended for patient.
  1. The consumption of lots of juice, soup, watery food  lots of mineral water (> 2.5 l)
  2. Consumption of milk or its products
  3. Foods with high biological value protein such as eggs, meat paste, fish, poultry, cheese, etc.
  4. Refined foods with high sugar content such as: honey, jam, candy / sugar, jelly, grass jelly, and fro, nata de coco, seaweed etc.
  5. Low-fiber foods, ripe fruit, potatoes, etc. in order to decrease intestinal motility
  6. Vegetables with a fine fiber / soluble dietary fiber: spinach, squash, turnips, squash / squash, bitter melon, eggplant, carrots.
Foods that a patient should avoid.

  1. Which has a strong flavor such as: onion, garlic, food that is burned
  2. Containing compounds that can irritate: a too sharp seasoning, chili, chili sauce, hot sauce, vinegar
  3. Foods that are inherent:  sticky rice etc.
  4. Foods that cause gas: jackfruit, durian, pineapple cauliflower etc.
  5. Foods with high fiber content. Vegetables high in fiber / non-soluble dietary fiber: vegetables such as kale, papaya, and sweet potatoes, spinach stems and whole grains (brown rice, mashed rice, corn).

Patients do not have to eat porridge but the principle is easily refined foods consumed and absorbed. Because the number of calories in porridge 1/6-1/8 value of regular consumption of rice. So naturally when patients continue taking a slurry becomes weak and the longer recovery. However, in patients who are still afraid to consume rice, the patient can eat soft foods or strain, the principle is largely ad libitum diet (based on the will of the patient). These foods should be thoroughly cooked (not hard) or semi-solid. Food is easily absorbed by the characteristics of the intestine physiologically will retire from working too hard. Giving gradually in the interval 2-3 hours will provide adequate nutrition without burdening the gut rather than giving a lot of work at once (a little but often).

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