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Malnutrition
Nutrition performs a critical role in an individuals overall health. Not maintaining proper or sufficient amounts of the required nutrients over a prolonged or short period can contribute to malnutrition which often leads to illness and disease. Malnutrition refers to a lack of sufficient nutrition that is induced by not getting enough to eat, consuming less of the right diet, and the body not being able to utilize the food which is consumed. The condition occurs when an individuals diet does not have a sufficient nutritional balance that the body requires for optimum health (Whitney & Rolfes, 2019). The condition can lead to short-term and long-term health issues, slow healing of wounds and illnesses, increased risk of infection, exhaustion and loss of appetite, and other severe physical and mental health complications (Whitney & Rolfes, 2019). The condition can also be caused by a wide range of problems, such as patients who have trouble absorbing nutrients or individuals with chronic disordered eating like bulimia or anorexia nervosa (Lenters et al., 2020). Malnutrition management or treatment can rely on the nature and extent, as well as the prevalence of other underlying disorders or conditions.
Physiological Effects of Anemia on a Human Body
Malnutrition can contribute to many health complications, ailments, and diseases. One of them is anemia which occurs due to a lack of the required amount of iron levels in the blood. Nutritional anemia is a hazardous health issue that is usually more common in women and girls attributed to menstrual losses and increased pregnancy requirements (Altaf et al., 2018). Iron deficiency anemia or nutritional anemia causes red blood cells in the human body to start slimming and become thin, oval-shaped, and very pale due to low hemoglobin levels in the blood (Altaf et al., 2018). The deficiency may result from inadequate iron, lack of vitamin C, and underlying factors that can inhibit nutrients from being properly absorbed by the body.
The explanation as to why females are more likely to experience this condition is due to blood loss that usually happens during the reproductive period and also during pregnancy since both the unborn baby and the pregnant mother need iron. In that case, if the quantity of iron intake is not sufficient during this period, anemia may result. According to the World Health Organization (WHO), approximately 30% of the global population is affected by this disease (as cited in Altaf et al., 2018). Therefore, proper prevention measures have to be implemented by relevant bodies to help prevent or reduce anemia among society.
The most accessible type of iron for the body to digest is heme iron, which is usually contained in meat. If an individual is unable to consume meat, other foods rich in vitamin B, vitamin C, and iron supplements, may be used to provide the necessary amounts that the body requires (Whitney & Rolfes, 2019). Besides consuming a diet that is rich in iron, the body should also get other types of food supplements in form of vitamins. These vitamins play an essential role in helping the body to absorb iron and lack of or too little of them can raise the risk levels of iron deficiency anemia (Whitney & Rolfes, 2019). The symptoms and signs of an individual who has nutritional anemia are pale skin, hair loss, tinnitus, fingernails, deformed toenails, ulcers that are found in the mouth, and the urge of eating ice. Women also experience skipped menstruation more often during the reproductive period.
Relationship Between Specific Foods/Nutrients and the Anemia
A well-balanced diet alongside high protein, iron, vitamin B, and C will manage nutritional anemia. Dried nuts and fruits such as raisins, mangoes, watermelons, prunes, avocados, leafy greens, dates, soybeans, and figs are good sources of these essential nutrients (Altaf et al., 2018). Others include very high iron and protein sources, which help counter nutritional anemia, like eggs and salmon (Whitney & Rolfes, 2019). The foods which contain iron, protein, and vitamins B and C, aid in establishing an appropriate iron supply in the body and boost its requirements with the needed iron. Constant monitoring of hemoglobin or blood iron levels, particularly for menstruating girls and women and during the pregnancy period, may be needed to balance and ensure correct iron levels are maintained (Altaf et al., 2018). It helps in preventing, managing, and monitoring this disease.
On the other hand, some foods, like tea, coffee, milk, whole grain cereals, and any food containing tannins, must be avoided as they impede iron absorption in the body. It is also essential to not eat foods that contain gluten, phytate, and oxalic acid. Patients can focus on eating only high iron and other vitamins since they help generate red blood cells and hemoglobin more quickly. Monitoring measures will also depend on the nature of these iron deficiency disorders, other underlying conditions, along with a healthy diet and the necessary intake of crucial food products which contain adequate iron.
Nutritional Recommendations to Help Combat Anemia
The following dietary guidelines should be observed to help in combating nutritional anemia. First, a healthy diet with a high protein and iron composition. Second, eggs are widely known to be a rich source of protein and iron, and therefore an individual should include them in the diet. Third, vitamin C and B complex must be presented in the daily diet as well. Fourth, other food guidelines include raisins, dates, figs, soya beans, and green leafy vegetables, all of which are essential for combating nutritional anemia.
References
Altaf, B., Khan, M. B., Aftaab, R. K., Jawed, S., Salam, R. M. T., & Amir, F. (2018). Nutritional deficiency anemia. The Professional Medical Journal, 25(7), 10181023. Web.
Lenters, L., Wazny, K., & Bhutta, Z. A. (2020). Management of severe and moderate acute malnutrition in children. In R. E. Black, R. Laxminarayan, M. Temmerman & N. Walker (Eds.), Reproductive, maternal, newborn, and child health: Disease control priorities (vol. 2, 3rd ed., pp. 205223). World Bank Publications.
Whitney, E. N., & Rolfes, S. R. (2019). Understanding nutrition (15th ed.). Cengage Learning.
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