LORY JEAN M.

SORIANO
E-17 /TH C03

MARASMUS
- Marasmus comes from Greek origin of word “ to waste”.
- is a form of severe malnutrition characterized by energy deficiency. It can occur in
anyone with severe malnutrition but usually occurs in children. A child with marasmus
looks emaciated. Body weight is reduced to less than 62% of the normal (expected) body
weight for the age.
- Marasmus occurs more often in young children and babies. It leads to dehydration and
weight loss. Starvation is a form of this disorder. The symptoms of marasmus include:

 weight loss
 dehydration
 chronic diarrhea
 stomach shrinkage
Marasmus is caused by a severe deficiency of nearly all nutrients, especially protein,
carbohydrates and lipids, usually due to poverty and scarcity of food. Viral, bacterial and
parasitic infections can cause children to absorb few nutrients, even when consumption is
adequate. Marasmus can develop in children who have weakening conditions such as chronic
diarrhea.
KWASHIORKOR - occurs in people who have a severe protein deficiency. Children who develop
kwashiorkor are often older than children who develop marasmus. Having a diet that’s mainly
carbohydrates can lead to this condition.
The symptoms of kwashiorkor include:
 edema, or puffy or swollen appearance due to fluid retention
 bulging of the abdomen
 an inability to grow or gain weight

CAUSES OF MARASMUS AND KWASHIORKOR

The main cause of both of these conditions is a lack of access to food. Some things that may
affect a person’s access to food include:
 famine
 a caregiver’s inability to get food due to lack of transportation or a physical inability
 living in poverty
Other things that may lead to these conditions include:
 having an eating disorder
 lacking education about dietary needs
 taking medication that interferes with the absorption of nutrients
 having a medical condition that increases your body’s need for calories
STARCH
-is a carbohydrate extracted from agricultural raw materials which is widely present in
literally thousands of everyday food and non-food application. It is the most important
carbohydrates in the human diet. The starch molecule consist of a large number of glucose
units.

SOURCES OF STARCH
 Starch or amylum is a carbohydrates consisting of a large number of glucose
units joined together by glycosidic bonds.
 It is the most important carbohydrates in human diet.
 It is produced by all vegetables as an energy store: it is contained in cereals such
as wheat, corn and rice or in tubers such as potatoes and cassava.
Starch is a form of complex carbohydrate that is found in a variety of foods of all different
colors. Foods that are high in starch include breads, grains, cereals, pasta, rice, potatoes, peas,
corn and beans – in other words, grains, legumes and some vegetables.

 Bread is a staple food prepared from a dough of flour and water, usually by baking. It is
generally low in important nutrients like protein, fiber, vitamins and minerals. However,
some types are enriched with extra micronutrients to boost their nutritional value and
prevent deficiencies.

 A cereal is any of the edible components of the grain of cultivated grass, composed of
the endosperm, germ, and bran. Cereal grains are grown in greater quantities and
provide more food energy worldwide than any other type of crop and are therefore
staple crops.
Cereal is typically a low fat, nutrient dense food with many essential vitamins and
minerals such as iron, B vitamins and zinc, cereal also provides the important benefits of
grain.
 Pasta is a type of noodle typically made from an unleavened dough of a durum wheat
flour mixed with water or eggs, and formed into sheets or various shapes, then cooked y
oiling or baking. Pasta provides beneficial carbohydrates.

 Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African
rice). As a cereal grain, it is the most widely consumed staple food for a large part of the
world's human population, especially in Asia.
White rice is high in minerals such as calcium and iron. It is also rich in vitamins, such as
niacin, vitamin D, thiamine and riboflavin. Brown rice is a good source of fiber and
therefore, improves digestion.
 The potato is a starchy, tuberous crop from the perennial nightshade Solanum
tuberosum. In many contexts, potato refers to the edible tuber, but it can also refer to
the plant itself.
The potato’s fiber, potassium, vitamins C and vitamin B6 content, coupled with its lack
of cholesterol, all support heart health.

 Maize, also known as corn, is a cereal grain first domesticated by indigenous peoples in
southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen
inflorescences and separate ovuliferous inflorescences called ears that yield kernels or
seeds, which are fruits.
Corn is a good source of antioxidant carotenoids, such as lutien and zeaxanthin, yellow (
or colored) corn may promote eye health. It is also a rich source of many vitamins and
minerals.

 A bean is a seed of one of several genera of the flowering plant family Fabaceae, which
are used for human or animal food.
Beans contain amino acids, which are the chemical that combine to form protein and
help build muscle. Beans are a source of protein, vitamins and fiber.
 A grain is a small, hard, dry seed, with or without an attached hull or fruit layer,
harvested for human or animal consumption. A grain crop is a grain-producing plant.
The two main types of commercial grain crops are cereals and legumes. Grains are
important sources of many nutrients, including fiber, B vitamins and minerals.

 A legume is a plant in the family Fabaceae, or the seed of such a plant. Legumes are
grown agriculturally, primarily for human consumption, for livestock forage and silage,
and as soil-enhancing green manure.
High in B-group vitamins, iron, calcium, phosphorous, zinc and magnesium. Good source
of folate, which is essential for women of child-bearing age. Good source of
antioxidants.