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Energy
Energy: Fever is characterized by elevation of BMR, thus caloric requirements are increased.. The increase in caloric needs is dependent on severity of infection and degree of rise of temperature. During fevers there is a decrease in appetite, as well as, a decreased tolerance due to enteric infection, thus a desired increase in calories is 10-20% above the normal recommended requirements. The actual intake can be adjusted and give as per patients' tolerance.
Q. What is the organ where most of the clotting factors are produced? What is the role of vitamin K in the blood coagulation? Most of the clotting factors are produced in the l
Energy Allowance: Energy Allowance: The patient's requirement for energy varies with the physical activity and physiological condition. For instance, consider a person con
Q. Show technical aspects of the postero-anterior film? 1) Identification: Patient identification and side marker must be present. 2) Centering: The thoracic spinous pro
Freezing Point - Properties of Solutions The freezing point of a material is the temperature at which it changes from a liquid to a solid. A liquid freezes when its vapour pre
Natality Rate - Natality Natality rate or birth rate is determined by dividing the number of individuals born by unit time and is expressed as follows: Natality rate = ΔNn
In this unit you have learnt that heart failure is one of the most common conditions seen and results in a high mortality. It can result from failure of the heart muscle as with co
What is Resistant Starch? Well, RS is defined as the starch, which escapes enzymatic hydrolysis in the small intestine and passes to the colon where it is fermented by colonic
DIFFERENCE S BETWEEN SINGLE-UNIT AND MULTI-UNIT SMOOTH MUSCLES Single-unit Smooth Muscles Multi-uni t Smooth Muscles
P o lymerase chain reaction (PCR): The PCR technique enables the exponential amplification of nucleic acid sequences from any biological samples. In the last few ye
Why Pulses are important for human - nutritional factor? Pulses are rich sources of proteins (20-25 g/100 g), the limiting amino acid being methioniize. However, protein quality
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