Typhoid is a common waterborne disease, especially in the developing countries due to lack of safe drinking water supply and poor personal hygiene among people (due to high prevalence of illiteracy and poverty). Another important cause of transmission of typhoid is the ability of Salmonella (the causative organism of typhoid is Salmonella typhi and Salmonella paratyphi) organism to survive even in freezing temperature for long time and survive in ice creams for long duration. Due to the ability the organisms to survive in ice cream and extreme cold they are easily transmitted through ice cream.

In the developed countries typhoid is almost eradicated by provision of safe drinking water to the entire population and by improvement of environmental sanitation. Poor habits of defecation (e.g. open air defecation in many developing countries) are a major cause of high prevalence of typhoid in developing world.

• To maintain adequate nutrition during typhoid fever is very important. Loss of appetite may be a problem during typhoid fever and during this time marinating of adequate nutrition may pose a problem.
• During typhoid fever there may be water and electrolyte disturbance in the body due to loss of body fluids and inadequate intake of oral fluids. Diarrhea is sometimes a symptom of typhoid and need fluid replacement. Maintaining of water and electrolyte is very important during water and electrolyte fever.
• Along with maintaining of adequate nutrition (mainly calorie) the provision of adequate quantity of protein through diet is also very important. Without adequate protein the recovery from typhoid fever may be slower. Proteins are also essential for healing of wounds.
• By taking a planned and balanced diet the recovery from typhoid fever is much faster. With proper diet the symptoms of typhoid fever also disappear faster.

By planning a proper diet for a patient of typhoid fever, the recovery from typhoid fever can be very fast and without much complications of typhoid fever.