Some Dietary Modification Required in Typhoid
In typhoid fever there is need of certain dietary modifications due to increase need of energy during typhoid fever. The following dietary modifications are required during typhoid fever:
In typhoid fever, like any other fever the BMR (basal metabolic rate) increases. Due increased BMR the energy requirement increases. The energy need is also more if there is restlessness. But due to loss of appetite the patient of typhoid fever, may be able to take only 1000 kcal to 1200 kcal per day. This energy (food) consumption should be gradually increased to meet increased energy need in typhoid fever.
During typhoid fever protein requirement also goes up. Increased protein intake will also make the recovery much faster. Foods with high protein and easy digestible foods like eggs should be taken to make up the increased requirements of energy.
Increased requirement of energy during typhoid fever is generally met by increased intake of carbohydrates. The carbohydrates should be easily digestible as well as easily absorbable. Well cooked, easily digestible carbohydrates like starches, glucose, honey, sugarcane etc. should be taken in liberal amounts during typhoid.
The fat requirement in typhoid fever is mainly for increased requirements of energy (as fats are the providers of highest calories). The fats should be easily digestible and easily absorbable (like butter, cream and milk fat). If diarrhea, is a presenting symptom of typhoid, than fat intake should be restricted.
There is excessive loss of electrolytes like sodium, potassium and chloride due to increased sweating and also due to diarrhea in some patients with typhoid. Salty soups, broths, fruit juices and milk help compensate the loss of electrolytes.
Infection and fever can increase the requirement of vitamins (vitamin A, B complex and C). Due to increased requirements the vitamin supplementation may be required or supplied adequately in the diet.
Due to the chance of injury in the digestive tract in typhoid the diet should contain less fiber. All types of harsh and irritant foods also should be avoided.
In typhoid there may be increase loss of fluid and electrolytes. In order to compensate for the losses through the sweat and also to ensure adequate volume of urine for excreting waste, a liberal intake of fluids is very essential. Fluid intake should be 3 to 4 liters per day during fever. Fluids may be taken as water, tea, milk, juices and soups.
Tags: Dietary Modification, Typhoid