Explain fats requirements during thyphoid

Fats: Use of fats should be in moderation. This is because the typhoid patient has a compromised ability to digest and assimilate due  to  peyer's  patches  (elongated thickening of the intestinal epithelium) which result  in repeated episodes of diarrhoea. Its help in increasing the energy density of  the food without increasing the bulk of the diet, but the aspect which needs to be emphasized is the type of  fat. Use of dairy fats like butter, cream, fats in milk products, egg yolk etc. help in easy digestion as they contain medium chain triglycerides. Excessive use of fat in cooking, eating fried foods can aggravate nausea, impair digestion and lead  to  severe diarrhoea. These should be avoided.