Diet In Typhoid Fever (1907)

""Diet in Typhoid Fever"" is a medical book written by John Benjamin Nichols in 1907. The book provides a comprehensive guide to the dietary management of typhoid fever, a bacterial infection that was prevalent at the time. Nichols outlines the importance of proper nutrition during the course of the illness, as well as the potential risks of improper feeding. The book covers a range of topics, including the types of foods that are most appropriate for typhoid fever patients, the timing and frequency of meals, and the role of fluids in maintaining hydration. Nichols also discusses the use of special diets, such as milk and egg diets, and provides recipes for preparing meals that are both nutritious and easy to digest. The book is written in a clear and concise style, making it accessible to both medical professionals and lay readers alike. Overall, ""Diet in Typhoid Fever"" remains a valuable resource for anyone interested in the history of medical nutrition and the treatment of infectious diseases.""This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.