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Food/cooking/nutrition

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The association between wasting and stunting: an international perspective

Article Abstract:

Prevalance studies in Asia, Africa, the Eastern Mediterranean and Latin America were analyzed to determine the dietary links between wasting and stunting. Data suggest that wasting patterns do not necessarily follow stunting patterns, and vice versa, though both deficiencies share a common link to malnutrition. Possibly, nondietary factors, such as genetic differences, also affect the incidence of both problems. Further studies, however, need to be done to determine the exact effects of these factors. For the moment, care must be taken in interpreting whether a low prevalance of wasting necessarily means a low prevalence of malnutrition.

Author: Victora, Cesar G.
Publisher: American Institute of Nutrition
Publication Name: The Journal of Nutrition
Subject: Food/cooking/nutrition
ISSN: 0022-3166
Year: 1992
Evaluation, Demographic aspects, Malnutrition in children, Child malnutrition, Prevalence studies (Epidemiology)

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Wasting in chronic gastrointestinal diseases

Article Abstract:

Wasting usually happens in chronic gastrointestinal disease conditions because of the disease process itself. For this reason, the basic treatment of the wasting process depends on the treatment of the disease itself. Frequently, the restoration of the gastrointestinal tract to its normal functioning condition will lead to the reversal of the wasting condition. Some of the specific disease processes where wasting occurs, such as inflammatory bowel disease, gut failure, pancreatic insufficiency and chronic liver disease, are discussed.

Author: Fisher,, Rosemarie L.
Publisher: American Institute of Nutrition
Publication Name: The Journal of Nutrition
Subject: Food/cooking/nutrition
ISSN: 0022-3166
Year: 1999
Gastrointestinal diseases

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Dimensions of "functional status" in trials or wasting

Article Abstract:

Four dimensions of functional status must be characterized in evaluating outcomes of clinical trials. These are: reserve, performance, capacity utilization and functional capacity. Although each element of functional status may be studied separately and made clear through the proper use of terminology, the four dimensions should be analyzed together to be correctly understood. The models employed for assessing functional capacity are discussed.

Author: Shah, Jay P.
Publisher: American Institute of Nutrition
Publication Name: The Journal of Nutrition
Subject: Food/cooking/nutrition
ISSN: 0022-3166
Year: 1999
Research, Metabolism, Human physiology

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Subjects list: Care and treatment, Physiological aspects, Weight loss
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