Usually a patient suffering from jaundice and typhoid has a low appetite and feels nauseous. So it is important to prescribe a high calorie high protein diet to these patients. Energy and protein needs are increased due to the fever (typhoid) and low intake. Include meals at short intervals, as this will not only help prevent nausea but also help to increase the calorie intake in the day. Thus liberal intake of carbohydrates that are well cooked and easily digestible (starches, glucose, cane and honey) should be included in the diet for easy digestion and absorption. Proteins can be derived from eggs and dairy products. Proteins can also be derived from meat, organ meats, fish, and poultry but these foods will also be high in fat and difficult to digest; so for this reason these should be avoided for a few weeks till the symptoms subside. Fever can cause a lot of fluid loss from the body in the form of sweating (if vomiting is also present then fluid losses are more). So to recoup these water and electrolyte losses it is important to provide sufficient fluids at short intervals. Lime juice, glucose water, coconut water, sugarcane juice and other fruit juices when given can provide some calories along with fluids and electrolytes. As the symptoms subside, bland semi-solid foods can be given like rice with yogurt, cereal grovels or porridge or fruit custards. Spicy foods, fried foods and other fats and oils should be completely avoided till the symptoms subside (for at least 2 weeks) as they will cause hindrance in the digestion process. Gradually spices and simple fats like cream and butter (monounsaturated fatty acid) can be added in the diet. Certain foods that can cause any dietary disturbances and load the compromised liver; should be avoided. Some of these foods include fermented foods, semi-cooked pulses, and raw vegetables. There is some injury to the digestive tract too in case of typhoid, so it is better to avoid insoluble fiber found in certain foods like skins and seeds of fruits and vegetables.