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Best Foods for Typhoid Fever Patient

Disease Related Nutritional Problems of Typhoid Fever

  1. Loss of protein in the network as much as 250-500 grams of muscle tissue every day
  2. Glycogen reserves are fast depleting and disturbed fluid balance
  3. On the gastrointestinal tract is inflamed / irritated / diarrhea in a long time then it will interfere with absorption of nutrients
  4. Ulceration / intestinum severe injury to the prolonged illness can cause intestinal bleeding and even perforation.
  5. Provision of aspirin to reduce fever derivatives may be irritating to the intestinal tract which can aggravate the intestines are injured / infected.

Best Foods during Typhoid Fever

Light Foods and Drinks

Since the typhoid patient is very 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. Generally in this condition, sufferer should avoid the whole grain, rice and other solid foods because they give pressure on your digestive system. The diet principles to follow are to keep up a high calorie intake with plenty of carbohydrate as:-

  • Fruit juices with glucose
  • Coconut water
  • Barley water
  • Porridge
  • Rice kanjee
  • Rava

High protein is also required so if there is no diarrhea, following food items may be given:-

  • Milk,
  • Custards
  • Fruit milk shake
  • Thin dhal, eggs
  • Soft cooked fish and chicken
  • Mashed potato and other soft cooked vegetables
  • Fruits like banana

Foods to avoid during Typhoid Fever

Fat intake has to be as low as possible so that we do not put extra burden on the digestive process and help keep the fever down. Too much fat in the food during fever causes the fever to rise higher. It may also cause vomiting which we want to avoid as far as possible or there would be further lose of nutrients and more weakness. Foods to be strictly avoided are:-

  • Butter
  • Ghee
  • Vegetable oil
  • Chilies
  • Spices
  • All irritating fibers occurring in foods
  • Rich pastries
  • Fried snacks
  • Desserts
  • Thick cream soups
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