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Marasmus is a severe form of malnutrition, usually occurs in children in developing countries, can be life-threatening but can be treated. Preliminary diagnosis of marasmus, as done by the doctor above, is through physical examination. Weight and height of a particular child should be parallel to his/her age. Motion/mobility of the child/patient is also of consideration because those children with marasmus usually have lack energy to move. Blood tests, however, is not definitive because a malnourished child with marasmus wilol usually have many infection, hence, it will all show in his/her blood results. The main symptom of marasmus is being underweight and loss of lot of muscle mass and subcutaneous fats (fat under the skin). It is also accompanied by stunted growth, respiratory infection, chronic diarrhea and intellectual disability. Nutrient deficiency is main cause of marasmus. They are deficient in food rich in vitamins and minerals such as iron, iodine, zinc and Vitamin A. Initial treatment of marasmus is dried skim milk powder mixed with boiled water. Later on, vegetable oil like sesame, casein and sugar can be incorporated to increase energy content and density of the mixture. On his/her way to recovery, a more balanced diet is required. Rehydration through oral hydration is also a priority because of dehydration caused by diarrhea. Infections should also be treated by antibiotics.
Try to breath. vent with your parents, friends or guardian. never let your stress change your attitude.
The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
<h3>What is HACCP?</h3>
A HACCP plan is a food safety monitoring system used to identify and
- control biological
- chemical
- and physical hazards
during the storage, transport, use, preparation and sale of perishable products. It also determines critical control points (CCP) in the food production process.
With this information, we can conclude that The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
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