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Specialty. Endocrinology. Protein–energy undernutrition ( PEU ), once called protein-energy malnutrition ( PEM ), is a form of malnutrition that is defined as a range of conditions arising from coincident lack of dietary protein and/or energy ( calories) in varying proportions. The condition has mild, moderate, and severe degrees.
Nature-deficit disorder. is the idea that human beings, especially children, are spending less time outdoors than they have in the past, and the belief that this change results in a wide range of behavioral problems. This disorder is not recognized in any of the medical manuals for mental disorders, such as the ICD-10 [1] or the DSM-5.
Malnutrition occurs when an organism gets too few or too many nutrients, resulting in health problems. Specifically, it is "a deficiency, excess, or imbalance of energy, protein and other nutrients" which adversely affects the body's tissues and form.
The main difference between the green Mediterranean diet and the original Mediterranean diet is the emphasis on plant-based foods, says Kim Shapira, RD, a registered dietitian and founder of the ...
Keyto Diet. Rated among the top 10 diet programs by U.S. News and World Report in 2023, the Keyto diet is a low-carbohydrate diet that emphasizes Mediterranean diet foods and fats that helps ...
Tea and toast syndrome. Tea and toast syndrome is a form of malnutrition commonly experienced by elderly people who are unable to prepare meals and tend to themselves. The term is not intrinsic to tea or bread products only; rather, it describes limited dietary patterns which lead to reduced calories resulting in a deficiency of vitamins and ...
Relative energy deficiency in sport ( RED-S) [1] [2] is a syndrome in which disordered eating (or low energy availability ), [3] amenorrhoea / oligomenorrhoea (in women), and decreased bone mineral density ( osteoporosis and osteopenia) are present. [4] It is caused by eating too little food to support the amount of energy being expended by an ...
Clinical nutrition centers on the prevention, diagnosis, and management of nutritional changes in patients linked to chronic diseases and conditions primarily in health care. Clinical in this sense refers to the management of patients, including not only outpatients at clinics and in private practice, but also inpatients in hospitals.