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Article
October 9, 1909

DIET IN TYPHOID FEVER

Author Affiliations

Professor of Clinical Medicine on Applied Pharmacology, Cornell University Medical College; Visiting Physician, Bellevue Hospital NEW YORK CITY

JAMA. 1909;LIII(15):1145-1150. doi:10.1001/jama.1909.92550150001001
Abstract

The conclusions which I have reached concerning the food requirements of the typhoid fever patient are based on studies on the protein metabolism of the disease which have been carried out in Bellevue Hospital and the Department of Experimental Pathology of Cornell University, in collaboration with Dr. P. A. Shaffer, during the last two years.

I believe that the solution of the essential problems of the typhoid-fever diet will be found in the correct answers to two questions:

I. Shall the typhoid fever patient be given enough food to meet his energy requirements?

II. How much food may be considered necessary to fulfill these requirements?

It is obvious that the digestibility and general suitability of the various foods can not be ignored, and these will be referred to later.

I. SHALL THE TYPHOID FEVER PATIENT BE GIVEN ENOUGH FOOD TO MEET HIS ENERGY REQUIREMENTS?  Brief reference to the

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