Oral Rehydration Therapy

• Marasmus is associated with the loss of Electrolytes (charged ions) in the body. Electrolytes must be replenished through rehydration. According to the International Pharmacopoeia, salts such as sodium chloride, potassium chloride and glucose are included in rehydration solutions. Glucose replenishment will assist with the reabsorption of the electrolytes through the wall of the intestine and back into the bloodstream. Since marasmus occurs in developing countries, cost and availability of health care are factors. Oral rehydration solutions can be made inexpensively at home. According to the Mother and Child, Health and Education Trust, a recipe for a rehydration therapy solution is 1 tsp. salt, 8 tsp. sugar and 1 liter water. Children younger than 2 years old should consume about half of a large cup a day, until they are well. Children older than 2 years old should consume between a half and a whole large cup until they are well. The dosage does not need to be given all at once. It should be given slowly, to allow children's bodies time to absorb it.
  
  

Supplementation

• Micronutrients are vitamins and minerals that we consume in our diets. Children with marasmus are deficient in many micronutrients. In many cases, diarrhea plays a large role in the development of marasmus. Deficiencies in iron, zinc and vitamin A are common with malnutrition and worsen with diarrhea. Consuming supplements that include these micronutrients is an important step in the treatment of marasmus. For 10 to 14 days, the child should receive supplements to replenish what was lost.
  
  

Cooking Practices

• Preventing diarrhea is imperative when preventing marasmus. Although treatments of marasmus are highly effective, they will not last until healthy practices are consistently implemented. While preparing and cooking foods, it is important to cook foods to a hot temperature that will kill bacteria. Food areas should be thoroughly cleaned, and cross-contamination between different foods should be avoided at all times. When storing food, it should be refrigerated to prevent the growth of bacteria and reheated before future consumption.