Typhoid fever usually develops in a child who has a great accumulation of toxic waste and other petrefactive material in his intestine, resulting from wrong diet and faulty style of living. The germ of typhoid fever flourishes upon this morbid condition of the intestine. The disease is more common in children who eat much meat or other flesh foods, as it is the nature of such foods to decompose the putrefy readily within the intestines.



A complete bed rest and careful nurising is essential for the child-patient. He should be given liquid diet like milk, barley and fruit juices. Orange juice will be especially beneficial. In fact, the exclusive diet of orange juice diluted with warm water can be taken fro first few days of the treatment with highly beneficial results. In typhoid fever, the digestive power of the body is seriously hampered, and the patient suffers from blood poisoning called toxaemia. The lack of saliva coats his tongue and often destroys his thirst for water as well as his desire for food. The agreeable flavour of orange juice helps greatly in overcoming these drawbacks. It alsogives energy, increases urinary output and promotes body resistance against infections, thereby, hastening recovery.

Cold compresses may be applied to the head in case the temperature rises above 103 F. If this method does not succeed, cold pack may be applied to the whole body.

After the temperature has come down to normal and the tongue has cleared, the child-patient may be given , for further two or three days, fresh fruits and other easily digestible foods. For drinks, unsweetened lemon water or plain water, either hot or cold, may be given. Thereafter, the child-patient may be allowed to gradually embark upon a well-balanced diet according to his age. The emphasis should be on fresh fruits and raw or lightly- cooked vegetables.

The disease can be prevented by ensuring a clean water supply, proper disposal of sewage and implementation of anti-fly measures. All drinking water should be either boiled or thoroughly purified. Milk should be pasteurized or boiled. People who handle food should be carefully screened to be sure that they are not carrying the germs of typhoid.