Nutritional deficiencies

Topics: Vitamin, Nutrition, Essential nutrient Pages: 2 (685 words) Published: October 26, 2014

What Are Nutritional Deficiencies?
The recommended daily amount (RDA) of a nutrient is determined by how much the body needs to stay healthy. Nutrients can be obtained in a variety of ways—from eating a varied diet to taking vitamin supplements. A nutritional deficiency occurs when the body doesn’t absorb the necessary amount of a nutrient. Deficiencies can lead to a variety of health problems, such as problems of digestion, skin problems, stunted or defective bone growth, and even dementia. What Causes Nutritional Deficiencies?

A poor diet that lacks essential nutrients generally causes nutritional deficiencies. The body stores nutrients. Therefore, a deficiency is usually detected after a prolonged lack of a nutrient. Iron Deficiency

The most widespread nutritional deficiency worldwide is iron deficiency, which can result in anemia. Iron is found in foods such as red meat, dark, leafy greens, and egg yolks. It helps your body make red blood cells. When you’re iron-deficient, your body produces a reduced amount of red blood cells. The red blood cells it produces are smaller and paler than healthy blood cells. According to the World Health Organization, over 30 percent of the world’s population suffers from this condition. It is prevalent in both developing and industrialized countries .In fact, iron deficiency anemia affects so many people that it is now widely recognized as a public health epidemic. Vitamin A Deficiency

A lack of vitamin A is the leading cause of preventable blindness in children. Pregnant women who are deficient in vitamin A have higher maternal mortality rates as well Vitamin A is crucial for eye health and functioning, reproductive health in men and women, and also strengthening the immune system against infections. For newborn babies, the best source of vitamin A is breast milk. For everyone else, it is important to eat plenty of foods that are high in vitamin A, including green-yellow vegetables such as carrots, kale, broccoli, and...
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