Typhoid fever is an acute systemic disease caused by Salmonella enterica serotype typhi, can also be caused by Salmonella enterica serotype paratyphi A, B, or C (paratyphoid fever). Typhoid fever is characterized, among others, with the continuous high fever can be as long as 3-4 weeks, toxemia, relatively slow pulse, sometimes disturbance of consciousness such as delirium, flatulence, splenomegaly and leukopenia.
Incubation period of 7-14 days (average 3-30 days), during incubation found prodromal symptoms (symptoms of early growth of the disease / symptoms were not typical):
- Feeling unwell, chills.
- Lethargy, loss of appetite, nausea.
- Headache.
- Diarrhea or otherwise.
- Anorexia, weight loss.
- Cough, muscle aches.
- Abdominal pain, stiffness and swelling.
1. Fever
- The fever lasts 3 weeks
- The first week: Fever remittances, usually decreases in the morning and rising in the afternoon and evening.
- Second week: Fever continues delirious.
- The third week: Fever began to fall gradually.
- Dirty tongue, which is covered in dirty brown membrane, tip and red edges, often accompanied by tremors.
- Enlarged liver and spleen were pain at palpation.
- There is constipation, diarrhea.
- Awareness is apathy - somnolence.
- Other symptoms "roseola" (reddish spots on the skin due to emboli result in skin capillaries) (Rahmad Juwono, 1996).
Signs and Symptoms of Typhoid Fever more:
Typhoid fever can strike when the bacteria enter through food or drink, resulting in infection of the digestive tract is the small intestine. Then follow the bloodstream, the bacteria reach the liver and spleen that breed there, causing pain when touched.
Clinical symptoms of Typhoid fever in children usually give a mild clinical picture may even without symptoms (asymptomatic). Broadly speaking, the signs and symptoms caused by, among others;
- Fever more than a week. During the day usually looks fresh but towards evening high fever and hallucinations.
- Dirty tongue. The middle part of the tongue is white and red edges. Usually the child will feel bitter tongue and tend to want to eat the acids or spicy.
- Weight nausea to vomiting. Salmonella typhi bacteria multiply in the liver and spleen, result in swelling and eventually suppress the stomach, causing nausea. Due to excessive nausea, eventually enter the food can not be perfect and usually come out again through the mouth.
- Diarrhea. The nature of bacteria that attacks the gastrointestinal tract cause impaired absorption of fluid that eventually occurs diarrhea, but in some cases actually occur constipation (difficult bowel movements).
- Weakness, dizziness, and abdominal pain. High fever cause a sense of weakness, dizziness. Swelling of the liver and spleen causing pain in the abdomen.
- Nosebleeds or unconscious. Patients generally feel comfortable with lying without much movement, but with severe conditions often occur disturbance of consciousness.
Foods for People with Typhoid Fever
Diet typhoid fever is functioning to meet the food needs of people with typhoid in the form of soft foods low in fiber. The main objective is the typhoid fever diet meets the nutritional needs of people with typhoid fever and prevent recurrence. Typhoid fever disease patients during treatment should follow diet guidelines recommended by doctors for consumption, among others:
- The food is quite fluid, calories, vitamins and proteins.
- Does not contain a lot of fiber.
- Not stimulate and does not cause a lot of gas.
- Soft food provided during breaks.
- Enough energy in accordance with the age and activity.
- Enough Protein, ie 10-15% of total energy needs.
- Enough Fat, ie 10-25% of total energy needs.
- Enough Carbohydrate, ie the rest of the total energy needs.
- Avoiding foods high in fiber and are thus fiber intake up to 8 g / day. These restrictions are tailored to individual tolerance.
- Avoid milk, dairy products, meat coarse fibrous (clay) according to individual tolerance.
- Avoid foods that are too fatty, too sweet, too sour and spicy.
- Food cooked until tender, and served at a temperature not too hot and cold.
- Food is often given in small portions.
- When administered for long periods or in special circumstances, the diet needs to be supplemented by vitamins and minerals, food formula, or parenteral food.