Research Keyword: children

Erythema Nodosum Associated with Kerion: A Case Series and Narrative Review of the Literature

This paper describes a rare condition where patients develop painful red bumps on the shins (erythema nodosum) as a reaction to a severe scalp fungal infection (kerion) caused by Trichophyton mentagrophytes. The authors reviewed 23 similar cases and found that this reaction usually happens during antifungal treatment and resolves within about a week. Treatment with antifungal medications like griseofulvin, sometimes combined with anti-inflammatory steroids, is effective, though scarring of the scalp may remain.

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Assessment of the Impact of Metals in Wild Edible Mushrooms from Dambovita County, Romania, on Human Health

This study examined 18 types of wild mushrooms commonly eaten in Romania for their metal content and potential health risks. Researchers found that while mushrooms contain valuable nutrients like iron and zinc, some species accumulate toxic metals like lead and cadmium. Adults who eat these mushrooms generally face acceptable risks, but children are more vulnerable due to their smaller body size and higher food intake per kilogram of body weight.

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Superficial Fungal Infections in Children—What Do We Know?

Fungal infections of the skin, hair, and nails are increasingly common in children worldwide, especially in warm, humid climates and in crowded living conditions. These infections are caused by germs that live on the skin and can spread through contact with infected people or animals. Children are particularly vulnerable due to their developing immune systems, but most infections are treatable with topical creams or oral medications, with terbinafine being the most effective option currently available.

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Healthy helpers: using culinary lessons to improve children’s culinary literacy and self-efficacy to cook

Researchers tested whether teaching children to cook could help them eat more vegetables. Fourth and fifth graders participated in a six-week online cooking class and made recipes at home with their families. The children accepted vegetables best when they were hidden inside food like pocket pizzas, but rejected them in other dishes. The program successfully improved children’s cooking confidence and skills.

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