Answer to Question #221401 in Other for Abhishek Gaurav

Question

9. List ways by which nutrients losses can be prevented or minimised during food preparation.

10. Distinguish between the clinical features of and kwashiorkor and marasmum.

Answer 1

9. Ways in which nutrient loses can be prevented during food preparation

• Avoid boiling foods for longer periods
• Do not discard the broth after boiling, use it to make soup for the food being prepared
• Do not use lots of water while cooking
• Use dry cooking methods such as roasting and grilling when preparing meat
• Avoid over-washing of foods before preparation. Washing foods such as rice before cooking leads to loss of nutrients.
• Salads should eaten immediately after preparation to avoid exposure to light and heat which might lead to loss of nutrients.

10. Differences between the clinical features of kwashiorkor and marasmus

1. There is presence of subcutaneous fat in kwashiorkor patients whereas in marasmus, no subcutaneous fat is present. Marasmus is characterized by thinning and extensive weight loss.
2. There is presence of pitting edema in kwashiorkor whereas in marasmus there's no pitting edema.
3. Kwashiorkor is classified by reduced appetite, as opposed to marasmus where the patients show increased appetite.
4. Children with kwashiorkor appear lethargic and tired whereas those with marasmus are alert and irritable.
5. There is enlarged fatty liver in kwashiorkor as opposed to marasmus where there's no fatty liver.