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Define Fluids requirement to avoid underweight problem?
Take fluids only after a meal instead of with or before meals so that food intake is not reduced. High calorie nourishing beverages such as milk shakes, egg nog should be preferred over low nutrient beverages such as cold-drinks, barley water, plain soda etc.
In glycoproteins, two main parts of oligosaccharide linkages exist: a) An O-linked oligosaccharides attached to the protein by O-glycosidic bonds, to the OH groups of serine or
Define Basic Terminology in Relation to Nutritional Requirements? By now you would have a good understanding that nutrient requirements are affected by a number of factors and
1) It is the series of coupled oxidation/reduction reactions where the electrons are passed like hot potatoes from one membrane-bound protein/enzyme to another before being finally
Q. Explain about Diabetes Mellitus? Diabetes Mellitus is a metabolic disorder characterized by chronic hyperglycemia (increased sugar) with disturbances of carbohydrates, fats
Define Consistency and Texture - Dysphilgia? Aspiration of liquids, including water, into the lungs can result in complications. To avoid this problem and yet fulfilling the fl
Q. Carbohydrates requirement in chronic diarrhoea? Adequate amount of carbohydrates i. e 60-65% of the total energy should be given to the patient. Easily assimilated carbohydr
Define the interaction of vitamin c with iron and cadmium? Toxic levels of dietary cadmium (5-200 ppm) interfere with iron absorption and produces iron deficiency. Supplements
Nerve Cell - The Basic Unit The basic unit of the nervous system is the nerve cell or neuron. A neuron is to the nervous system what a brick is to the building. It has a cell
What is Electro osmosis ? Electro osmosis : Electroosmosis is the movement of charged molecules along a charged surfaces in response to a voltage difference. For example, e
Q. Flavour of food product? Flavour factors include both sensations perceived by the tongue, which include sweet, salty, sour and bitter tastes and aromas perceived by the tong
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