MalnutritionMalnutrition 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. Malnutrition is not receiving the correct amount of nutrition. Malnutrition is increasing in children under the age of five due to providers who cannot afford or do not have access to adequate nutrition. Malnutrition is a category of diseases that includes undernutrition and overnutrition.
Obesity hypoventilation syndromeObesity hypoventilation syndrome (OHS) is a condition in which severely overweight people fail to breathe rapidly or deeply enough, resulting in low oxygen levels and high blood carbon dioxide (CO2) levels. The syndrome is often associated with obstructive sleep apnea (OSA), which causes periods of absent or reduced breathing in sleep, resulting in many partial awakenings during the night and sleepiness during the day. The disease puts strain on the heart, which may lead to heart failure and leg swelling.
MalabsorptionMalabsorption is a state arising from abnormality in absorption of food nutrients across the gastrointestinal (GI) tract. Impairment can be of single or multiple nutrients depending on the abnormality. This may lead to malnutrition and a variety of anaemias. Normally the human gastrointestinal tract digests and absorbs dietary nutrients with remarkable efficiency. A typical Western diet ingested by an adult in one day includes approximately 100 g of fat, 400 g of carbohydrate, 100 g of protein, 2 L of fluid, and the required sodium, potassium, chloride, calcium, vitamins, and other elements.
Food bankA food bank is a non-profit, charitable organization that distributes food to those who have difficulty purchasing enough to avoid hunger, usually through intermediaries like food pantries and soup kitchens. Some food banks distribute food directly with their food pantries. St. Mary's Food Bank was the world's first food bank, established in the US in 1967. Since then, many thousands have been set up all over the world.
Hypersensitive responseHypersensitive response (HR) is a mechanism used by plants to prevent the spread of infection by microbial pathogens. HR is characterized by the rapid death of cells in the local region surrounding an infection and it serves to restrict the growth and spread of pathogens to other parts of the plant. It is analogous to the innate immune system found in animals, and commonly precedes a slower systemic (whole plant) response, which ultimately leads to systemic acquired resistance (SAR).
Passive leg raisePassive leg raise, also known as shock position, is a treatment for shock or a test to evaluate the need for further fluid resuscitation in a critically ill person. It is the position of a person who is lying flat on their back with the legs elevated approximately . The purpose of the position is to elevate the legs above the heart in a manner that will help blood flow to the heart.
Minimal infective doseThe concept of minimal infective dose (MID) has traditionally been used for infectious bacteria that contaminate foods. MID was defined as the number of bacteria ingested (the dose) from which a pathology is observed in the consumer. Examples such as this are found in textbooks: to cause gastrointestinal disorders, the food must contain more than 100,000 Salmonella per gram. However, in such a formulation, an inaccuracy immediately becomes apparent: to know the dose ingested, concentration is not enough.
