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This is an accepted version of this page This is the latest accepted revision, reviewed on 5 December 2024. Mental illness characterized by abnormal eating habits that adversely affect health Medical condition Eating disorder Specialty Psychiatry, clinical psychology Symptoms Abnormal eating habits that negatively affect physical or mental health Complications Anxiety disorders, depression ...
Avoidant/restrictive food intake disorder (ARFID) is a feeding or eating disorder in which individuals significantly limit the volume or variety of foods they consume, causing malnutrition, weight loss, or psychosocial problems. [1] Unlike eating disorders such as anorexia nervosa and bulimia, body image disturbance is not a root cause.
Taylor Rae Homesley, executive director of The Emily Program’s Atlanta-based Eating Disorder Treatment Center, works with ARFID patients. She shared details of the condition with Fox News Digital.
It is defined by abnormal eating habits, and thoughts about food that may involve eating much more or much less than needed. [11] Common eating disorders include anorexia nervosa, bulimia nervosa, and binge-eating disorder. [12] Eating disorders affect people of every gender, age, socioeconomic status, and body size. [12]
An individual's diet is the sum of food and drink that one habitually consumes. Dieting is the practice of attempting to achieve or maintain a certain weight through diet. [1] People's dietary choices are often affected by a variety of factors, including ethical and religious beliefs, clinical need, or a desire to control weight.
In individuals with autism, schizophrenia, and certain physical disorders (such as Kleine–Levin syndrome), non-nutritive substances may be eaten. In such instances, pica should only be noted as an additional diagnosis if the eating behaviour is sufficiently persistent and severe to warrant additional clinical attention.
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In the UK, FCD is listed in tables known as The Chemical Composition of Foods, McCance and Widdowson (1940) [1] and in the first edition the authors stated that: ‘A knowledge of the chemical composition of foods is the first essential in the dietary treatment of disease or in any quantitative study of human nutrition’.