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November 9, 1901

TYPHOID FEVER—DIETETIC TREATMENT.

Author Affiliations

Visiting Physician to the Willard Parker and Reception Hospitals. NEW YORK CITY.

JAMA. 1901;XXXVII(19):1251. doi:10.1001/jama.1901.62470450031001f

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Abstract

The vital points to be considered in the course of treatment of typhoid fever are: 1. Exhaustion, from continued draining of the body, if a prolonged diarrhea exists; thus large quantities of serum are lost and the blood supply weakened. 2. Continued fever means continued loss of fat and muscle and rapid emaciation. 3. Loss of strength from recumbent position, and from absence of normal substantial foods. 4. Toxemia, showing its effect chiefly on the heart and circulating apparatus demands careful noting when stimulation is demanded. 5. Résumé of foods successfully used in a series of cases of typhoid. 6. The value of salines and especially the administration of saline infusion per, rectum, and if coma prevails, its use by hypodermoclysis. 7. Albumin and salt administered subcutaneously. 8. Peptonization of foods; sterilization and pasteurization; use of raw milk in this condition. 9. The administration of water with and without carbonic

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