Diet demam thypoid adalah diet yang berIungsi untuk memenuhi kebutuhan makan penderita

thypoid dalam bentuk makanan lunak rendah serat. Tujuan utama diet demam thypoid
adalah memenuhi kebutuhan nutrisi penderita demam thypoid dan mencegah
kekambuhan. Penderita penyakit demam TiIoid selama menjalani perawatan haruslah mengikuti
petunjuk diet yang dianjurkan oleh dokter untuk di konsumsi, antara lain:
a. Makanan yang cukup cairan, kalori, vitamin & protein.
b. Tidak mengandung banyak serat.
c. Tidak merangsang dan tidak menimbulkan banyak gas.
d. Makanan lunak diberikan selama istirahat.
Makanan dengan rendah serat dan rendah sisa bertujuan untuk memberikan makanan sesuai
kebutuhan gizi yang sedikit mungkin meninggalkan sisa sehingga dapat membatasi volume
Ieses, dan tidak merangsang saluran cerna. Pemberian bubur saring, juga ditujukan untuk
menghindari terjadinya komplikasi perdarahan saluran cerna atau perIorasi usus. Syarat-syarat
diet sisa rendah adalah:
O Energi cukup sesuai dengan umur, jenis kelamin dan aktivitas
O Protein cukup, yaitu 10-15 dari kebutuhan energi total
O Lemak sedang, yaitu 10-25 dari kebutuhan energi total
O Karbohidrat cukup, yaitu sisa kebutuhan energi total
O Menghindari makanan berserat tinggi dan sedang sehingga asupan serat
O maksimal 8 gr/hari. Pembatasan ini disesuaikan dengan toleransi perorangan
O Menghindari susu, produk susu, daging berserat kasar (liat) sesuai dengan toleransi
perorangan.
O Menghindari makanan yang terlalu berlemak, terlalu manis, terlalu asam dan berbumbu
tajam.
O Makanan dimasak hingga lunak dan dihidangkan pada suhu tidak terlalu panas dan
dingin
O Makanan sering diberikan dalam porsi kecil
O Bila diberikan untuk jangka waktu lama atau dalam keadaan khusus, diet perlu disertai
suplemen vitamin dan mineral, makanan Iormula, atau makanan parentera1.


Typhoid
Typhoid fever is the result oI systemic
inIection mainly by the bacteria S.
typhi Iound only in man. The disease is
clinically characterized by a typical
continuous Iever Ior 3-4 weeks. The
primary sources oI inIection are Ieces and urine oI
cases or carriers.




The control or elimination oI typhoid Iever is well
within the scope oI modern public health.

There are generally three lines of defense:
1. Control oI reservoir that is their identiIication,
isolation, treatment and disinIection.
2. Control oI sanitation.
3. Immunization

With the provision oI proper medication to treat the
symptoms and disease, diet management in
addition may be helpIul in Iaster and better
recovery.

GUIDELINES FOR DIETARY TREATMENT
High calorie diet is prescribed to maintain the
weight or to gain weight. Caloric requirement may
be as high as 2500-3000 Kcal per day.

Daily requirement of protein ranges from 80-120
gms to make up for tissue wasting. Good quality
proteins like egg and milk should be incorporated.

Minerals especially calcium, iron and phosphorus
is to be provided liberally as they help in
regeneration of cells, blood and body fluids.

Diet must be planned fudiciously to provide good dose of vitamins especially vitamin
A and vitamin C as these are essential for the regenerative purpose.

High fluid and soft diet in small frequency is recommended.

Food must be appeti:ing and made after considering the likes and dislikes of the
patient.
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 oI juices, soups,
beverages and plain water (2.5
to 5liters desirable)
* Milk and milk based
beverages
*Low Iiber Ioods such as
reIined cereals and their
products, de husked pulses, well
cooked Iruits, vegetables in soIt
and puree Iorm and potatoes.
*Foods providing proteins oI
high biologic value e.g. eggs,
soIt cheeses, tender meats, Iish,
poultry etc.
* Plain gelatin based desserts,
sugars, honey and jams.





Fatty, highly fibrous and very spicy foods should
be avoided as they are hard to digest.
BEWARE
ue to the presence of diarrhea,
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 oI typhoid
#est in bed
Keeping the patient warm
Antibiotic therapy
Modified diets
A DAYS SAMPLE DIET PLAN FOR A TYPHOID PATIENT
Mohit, aged 10 years, is a son oI a government servant. He was running high Iever which
was diagnosed as typhoid and subsequently treated with antibiotic therapy. Now his Iever is
under control and there is also improvement in his appetite. A days diet Ior him is planned
below
!07843,/,9,

0 10 years
S0 ale
PhysicaIctivity ed Rest
Socio0conomicstatus
oodhabits 43 - vegetaria3
PhysioIoicaIcondition Rec4veri3g fr42 typh4id fever
#0comm0nd0ddi0taryaIIowanc0s
En0ry 2420 kcal
Prot0in 81 grams
Vitamin 600 g retinol
Vitamin 40 mg
44/!,3
0aI 0nu
EarIymornin ilk biscuits
r0akfast $uji p4rridge

4iled eggs
idmornin !a3eer sa3dwiches
unch %42at4 s4up

Washed 2u3g pulse & $pi3ach khichri

!4tat4 raita
%0atim0 ce crea2
inn0r ixed vegetables & pulses

Chicke3 344dles

$tewed apple with custard






Description
This section is Irom the book "Practical Dietetics With Special ReIerence To Diet In Disease",
by William Gilman Thompson. Also available Irom Amazon: Practical Dietetics with Special
ReIerence to Diet in Disease.
Diet In Typhoid Fever
Pathological Physiology
CareIul nursing and diet regulation are the liIe-saving agents in typhoid Iever. In Iew diseases
does a closer relation exist between right Ieeding and symptoms.
In average cases the Iever lasts a month, no matter what the treatment, whether by cold bathing
or otherwise, while in some it continues Ior Iive or even six weeks. There is then a convalescent
period oI at least two weeks, and oIten as many months, during all which time constant care in
Ieeding must be exercised. At any time during the prevalence oI the Iever the slightest departure
Irom the strict rules Ior diet laid down by the physician may determine a Iatal issue, but it is
during the period oI ulceration that the greatest danger is met.
The ulcers involve the Peyer's patches and solitary Iollicles in the lower end oI the ileum, but
they may extend into the jejunum, and even into the large intestine. They are deep and clean-cut,
oIten including the whole thickness oI the muscular layers, and sometimes perIorating through
the serous layer. An overloaded intestine or a distended bowel may precipitate perIoration at any
moment. It is thereIore important to select a diet which will leave but small residue.
More or less intestinal as well as gastric catarrh is oIten present, interIering with both digestion
and absorption.
The prolonged Iever is itselI a menace to liIe by the secondary changes which it induces in the
alimentary system. The digestive secretions are altered in quality and lessened in quantity.
EnIeebled circulation retards or inhibits absorption, and the Iunctional activity oI the liver is in
abeyance.
Poisonous products suspended in the blood, as well as its elevated temperature, interIere with the
normal rate oI metabolism through the body, and Iinally the excretory organs are overworked.
The typhoid bacillus has curious behavior in relation to certain Iood materials, e. g., iI cultivated
in milk it prevents coagulation; whey cultures become distinctly acid, and potato cultures show
peculiar modes oI growth.
Dietetic Treatment
There are two chieI Iactors which should inIluence the selection oI a proper diet Ior typhoid
Iever. These are: I. The supposed danger oI mechanically irritating the ulcerating surIaces in the
intestine and the danger oI overloading an intestine and stomach whose digestive Iunctions are
impaired by Iever. 2. The relations oI the chemical ingredients oI the Iood to the increased tissue
change that causes or accompanies the excessive production oI heat. II the proper Iuel can be
Iurnished as Iood, the tissues are spared too great selI-consumption in producing heat.
Milk Diet
In regard to the Iirst Iactor the danger oI mechanical irritation oI the intestinal wall is somewhat
exaggerated. In prescribing a milk diet Ior typhoid Iever in order to lessen this danger many
overlook the Iact that undiluted milk, on entering the stomach, becomes almost solid, and large
Iirm milk curds are likely to prove quite as irritating to the ulcerating surIaces, or even more so,
than are starchy Ioods.
When patients are Iond oI milk and digest and absorb it thoroughly, there is no better diet Ior
typhoid Iever, and it answers every requirement oI a Iever Iood. It contains all the essential
elements oI nutrition, is easily digested, Iurnishes Iluid to the tissues, is a good diuretic, and, iI
properly administered, in many cases it is soothing to the stomach when a mild degree oI gastric
catarrh exists.
Those who dislike milk at Iirst may later grow accustomed to it and take it contentedly Ior a
month or even six weeks.
Due emphasis should be given to the Iact that an exclusive milk diet need not and should not be
prescribed in routine Ior all cases. Within the past Iew years a number oI writers (notably
Shattuck oI Boston and A. G. Barrs oI London) have advocated a departure Irom the strict milk
diet which had come to be the rule Ior typhoid Iever, and it is Iound beneIicial to enlarge the
dietary oI some patients considerably by such articles as strained vegetable soups, boiled rice,
macaroni, soIt-cooked eggs, soIt cream toast, cream and water, buttermilk, soItened soda
crackers, blancmange, wine jelly, and ice cream. It is much easier to put all hospital cases oI
typhoid Iever on a routine milk diet, but it is oIten better to devote a little study to securing
suitable variation in the Iood.
In typhoid Iever every eIIort should be made to maintain good stomach digestion. II all Iood is
thoroughly disintegrated beIore it enters the intestine there need be little Iear oI a mechanical
irritation oI the ulcerating surIaces. Far more danger may occur through malnutrition oI the
intestinal wall, which prevents absorption oI nutriment. An accumulation oI undigested Iood in
the intestine is thereIore highly undesirable, and the stools should be periodically examined to
see that undigested milk curds do not appear in them.
Milk Ior some persons in health is really a poison. They completely Iail to digest it. It causes
constipation with clay-coloured or white stools, and Iills the bowels with products oI
malIermentation, ptomaines, and gases. They digest it even less when they acquire a prolonged
Iever. Others, with whom the milk agrees, become very tired oI it aIter taking it exclusively Ior
several weeks at a time.
I have several times seen cases oI typhoid Iever with symptoms which resembled scurvy, with
swollen and bleeding gums and great emaciation, occurring in patients who had been Ied too
long upon an exclusive milk diet which they Iailed to assimilate.