BRIEF INTRODUCTION TO FOOD AS MEDICINE FOR TYPHOID FEVER.
Typhoid fever, caused by the bacterium Salmonella typhi, is a serious illness characterized by prolonged fever, abdominal pain, and gastrointestinal disturbances (World Health Organization, 2019). While antibiotics are the standard treatment for this infection, nutrition plays a vital role in the recovery process, and food can serve not only as a source of energy but also as a means to support the immune system and promote healing (Food and Agriculture Organization, 2015). Thus, understanding the importance of diet during and after a typhoid fever infection is essential for both patient recovery and overall health.
Incorporating wholesome, easily digestible foods can aid in rehydration and replenishment of nutrients lost during illness. Foods that are rich in vitamins and minerals, such as fruits, vegetables, whole grains, and protein sources, help bolster the immune response. Additionally, incorporating foods with antimicrobial properties, such as garlic and ginger, may further assist in combating the infection (Wikipedia, 2017).A well-planned diet not only helps mitigate symptoms and restore strength but also contributes to a quicker recovery and improved long-term health outcomes after typhoid fever.
Therefore, this portfolio will elaborate more on the following points
BACKGROUND STUDY OF TYPHOID FEVER FROM PNG CONTEXT.
Typhoid fever is a systemic infection caused by the bacterium Salmonella enterica serotype Typhi as stated above, and is primarily transmitted through the consumption of contaminated food and water. Historically prevalent in many regions, particularly in areas with poor sanitation and hygiene practices, typhoid fever remains a significant public health concern, particularly in developing countries. Without appropriate treatment, the disease can lead to severe complications, resulting in increased morbidity and mortality.
In Papua New Guinea, typhoid fever remains a pressing public health issue, primarily due to the country's challenges with sanitation, access to clean drinking water, and food safety. Urban areas often experience outbreaks related to overcrowding and inadequate waste disposal systems. Communities in rural regions also face risks as they may rely on unsafe water sources, compounding the risk of transmission. Efforts to combat this disease have included promoting vaccination and improving hygiene practices, but nutritional factors also play a crucial role in recovery and prevention. A well-balanced diet can help bolster the immune system, which is essential for fighting off infections like typhoid.
Incorporating certain foods as medicine can significantly support the treatment and recovery from typhoid fever in PNG. Nutrient-rich foods, particularly those high in vitamins A, C, and zinc, can enhance immune function and aid in the healing process. Traditional foods such as leafy greens, tubers, and protein sources provide essential nutrients that support the body during illness.
Moreover, herbal remedies and local dietary practices often have a long-standing role in community healthcare, with various plants used for their antimicrobial properties. Educating communities on the importance of nutrition in the context of typhoid prevention and recovery, alongside ongoing public health initiatives, can create a comprehensive approach to reducing the prevalence and impact of this disease in PNG.
High fiber foods, which may be difficult to digest and thus may worsen digestive issues caused by typhoid fever, should be limited. This includes foods like raw fruits and vegetables, whole grains, nuts, seeds and legumes.
Instead, you should cook foods thoroughly, select canned or seedless fruits and choose refined grains over fiber-rich whole grains. Other foods that may be difficult to digest should also be limited, including fatty or spicy foods.
Practicing food safety is another key component of the typhoid diet. Be sure to wash hands regularly, wash all produce thoroughly and steer clear of raw meat, raw fish and unpasteurized dairy products.
You should also avoid consuming foods or drinks from unknown sources, such as street vendors and prepare foods at home instead.
THE MAIN VEHICLES FOR THE TRANSMISSION OF TYPHOID FEVER
Contaminated Water
Drinking water that has been contaminated with the Salmonella Typhi bacteria is a common source of infection. This can happen through poor sanitation, improper sewage disposal, or contamination of water sources.
Contaminated Food
Foods, particularly those that are uncooked or improperly handled, can become contaminated with the bacteria. Examples include raw fruits and vegetables, unpasteurized dairy products, and undercooked meat or seafood.
Infected Food Handlers
Individuals who are infected with Salmonella Typhi and do not practice proper hygiene can spread the bacteria to the food they handle. This is especially a risk in settings like restaurants, cafeterias, and food processing facilities.
Flies and Insects
Flies and other insects can carry the Salmonella Typhi bacteria from contaminated sources and transfer it to food.
THE SYMPTOMS OF TYPHOID FEVER
Long-standing fever: Prolonged fever, often lasting for several days to weeks, is a hallmark symptom of typhoid fever. Fever spikes can occur in the afternoon or evening.
Headache: A headache, a common symptom of typhoid fever, can be debilitating. Proper hydration and a nutrient-rich diet can play a significant role in alleviating headaches.
Weakness: The body's fight against this bacterial infection results in overwhelming weakness and fatigue. The battle drains your energy reserves, necessitating a diet rich in calories and nutrients to replenish strength and facilitate recovery.
Gastrointestinal symptoms: A person suffering from typhoid fever may experience abdominal discomfort and pain, affecting eating. Yet, consuming easily digestible foods that provide comfort and aid in healing is vital. Typhoid fever can also disrupt the digestive system, leading to either diarrhea or constipation. For diarrhea, a diet low in fiber can help lessen the severity, while fiber-rich foods and plenty of fluids can relieve constipation.
Cough: Though not as common, a cough can be a symptom of typhoid fever. A diet that includes warm, soothing beverages and foods can help ease a cough.
Loss of Appetite: Diminished appetite is the most challenging symptom when following a diet for typhoid recovery. Focusing on nutrient-dense foods that provide maximum nourishment, even in small quantities, is essential. Consuming small and frequent meals helps maintain energy levels and nutritional intake.
Rash: Sometimes, a rose-colored rash with small, flat, pink spots may appear on the body's trunk.
IMPORTANCE OF TYPHOID DIET
Patients with typhoid fever face gastrointestinal issues, and the main focus of the typhoid diet is to ease digestive distress. It adds certain food items to give your body enough energy while eliminating other items that are difficult to digest.
Most typhoid patients either eat bland food or eat anything available on the table. However, if a patient focuses on the food he/she takes and avoids, his/her treatment becomes smooth and quick.
In fact, low fiber diets are sometimes used to treat irritable bowel syndrome (IBS), a condition characterized by symptoms like gas, bloating and diarrhea. Studies also show that following a bland diet with low fiber, easily digestible foods like bananas, white rice, applesauce and toast could help improve diarrhea (Encyclopedia, 2020).
Additionally, the typhoid diet is not intended to treat or prevent typhoid fever; it may help relieve certain symptoms when paired with medical intervention (Elaimanga, 2010).
Therefore, it is vital to pay close attention to your food intake to give some relief to your stomach and promote quick treatment.
Let’s have a closer look at what food items you should eat and avoid during typhoid.
FOODS TO EAT DURING TYPHOID FEVER
Carbs-rich food items: During typhoid, you should increase the intake of food high in carbohydrates. Food items high in carbs give energy to your body while keeping your stomach happy. For this, add porridge, baked potato, and boiled rice in a semi-solid form to your diet, and your stomach will be able to digest it easily.
High-calorie diet: A typhoid patient loses weight during the infection. To manage or prevent this weight loss, you should eat enough food items to match your calorie requirements. Taking enough calories in the form of food that is easily digestible reduces stomach distress. For example, you can add bananas, potatoes, bread, cereals, etc., to your diet.
Omega-3 fatty acids: Food rich in omega-3 helps reduce inflammation and bloating during typhoid fever. To add such food items, you can consume soya beans, eggs, nuts, and fish
Dairy Products: Typhoid patients face protein deficiency during the fever. It is advised to consume dairy products like yoghurt, milk, etc., in the diet to get enough proteins. Yoghurt is a bifidobacteria that decreases bloating and eases bowel movements during typhoid fever.
Cooked Vegetables
Function: Cooked vegetables, including potatoes, carrots, green beans, and squash, are easy to digest and provide essential vitamins and minerals. They are generally low in fiber, which helps reduce gastrointestinal irritation during recovery. Vegetables also supply antioxidants that support the immune system.
Fruits
Function: Ripe bananas, melons, applesauce, and canned fruits are soft, easy to digest, and hydrating. They provide essential vitamins (like vitamin C) and minerals, as well as natural sugars for energy. Fruits also offer fiber, which can be beneficial when the gastrointestinal symptoms have subsided.
Grains
Function: White rice, pasta, white bread, and crackers are low-fiber carbohydrates that are easy on the stomach. They help provide energy and are gentle on the digestive system, reducing the risk of exacerbating gastrointestinal symptoms. Grains can also assist in binding stool, which may be helpful if diarrhea is present.
Proteins
Function: Eggs, chicken, turkey, fish, tofu, and ground meat are sources of lean protein that facilitate tissue repair and recovery. Protein is crucial for maintaining muscle mass and supporting the immune response, especially after a period of illness where nutritional intake may be insufficient.
Water
Function: Staying hydrated is essential for recovery from typhoid fever. Bottled water, herbal tea, coconut water and fruit punch, help maintain hydration levels, replace lost fluids, and can provide electrolytes. Herbal teas can have soothing properties, while fruit punch offers nourishment without overloading the digestive system.
However, since typhoid fever is caused by bacterial contamination, if you’re in an area in which typhoid fever is common, choose bottled or boiled water.
Overall, the foods recommended in a typhoid diet are aimed at providing easy-to-digest nourishment, replenishing essential nutrients, maintaining hydration, and supporting the immune system. They help manage symptoms and facilitate recovery. When constructing meals, it's important to prioritize simplicity and digestibility, especially in the early stages of recovery from typhoid fever.
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Typhoid fever, caused by the bacterium Salmonella typhi, presents a significant health challenge, especially in regions with poor sanitation and hygiene practices, such as Papua New Guinea (PNG). While antibiotics are critical for treatment, nutrition plays a vital role in recovery. A proper diet can help boost the immune system and facilitate healing by providing essential energy and nutrients. Foods that are easily digestible and rich in vitamins, minerals, and antimicrobial properties—like fruits, vegetables, and proteins—support recovery and assist in rehydration, while cooking methods that minimize fiber are important to mitigate gastrointestinal discomfort associated with the illness.
In PNG, typhoid fever transmission often occurs through contaminated water and food, poor sanitation, and hygiene practices. To combat this public health issue, communities are encouraged to maintain safe food practices, such as washing hands frequently and avoiding raw or unpasteurized products. Nutritional interventions are equally essential, emphasizing the consumption of nutrient-rich foods high in vitamins A, C, and zinc while avoiding foods that could exacerbate digestive issues, like high-fiber raw fruits and vegetables. Traditional dietary practices and herbal remedies also contribute to a holistic approach to treatment and recovery, reinforcing the importance of both medical intervention and nutrition.
The diet recommended during typhoid fever recovery focuses on easily digestible foods that provide essential nutrients while minimizing gastrointestinal irritation. Patients are advised to consume carbohydrate-rich foods, high-calorie options, omega-3 fatty acids, dairy products, and well-cooked vegetables to support healing. Additionally, fruits and grains like white rice help maintain hydration and energy levels, while lean proteins are crucial for tissue repair. Overall, these dietary guidelines aim to enhance recovery, manage symptoms, and support the immune response, highlighting the essential role nutrition plays in healing from typhoid fever.
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