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Define Food availability and Food Access?
Food availability: This refers to availability of necessary types of food in sufficient quantity, to the individual. The sources may be from domestic production, imports or donors. In other words, the food should be within the reach of the individual.
Food Access: Individuals have adequate incomes or other resources to purchase or baiter to obtain levels of appropriate foods needed to maintain consumption of an adequate diet/nutrition level.
Food utilization/consumption: This refers to how food is properly used, i.e. food preparation, food handling, food storage, balanced diet, nutritional care of vulnerable groups etc. Let us get familiarized with another term i.e. nutrition security.
What is Carbohydrates? Carbohydrates : Carbohydrates function mainly as immediate sources of energy, stored energy such as starch, and structural components of cells. Carbohyd
Q. Investigation of aortic regurgitation by Serial Testing? Serial testing is indicated in asymptomatic patients with severe AR and preserved LV function since LV dysfunction m
Explain the Food Intolerance? What is food intolerance? How does it differ from food allergy? Food intolerance like food allergy is an adverse reaction to food. Food intoleranc
what is almentary canal
Which hormones stimulate glycogenolysis? Glucagon in liver and epinephrine in liver and muscle stimulate glycogenolysis.
Q. What do you mean by Pericardium? Pericardium is the sac covering the heart. Pericardium consists of two layers-the visceral pericardium (epicardium) and the parietal pericar
Explain Delavirdine Delavirdine (DLV, Rescriptor) - Delavirdine is the least potent NNRTI. A study comparing delavirdine/zidovudine/didanosine, delavirdine plus either zidovud
Pericardiocentesis It is removal of fluid form the pericardial sac. It is a specialized procedure done n ICU or cardiac cath lab or OT. A 16 or 18 gauge needle is inserted
Glycogen is a huge polymer of glucose residues linked by α1-4 glycosidic bonds with branches every 10 residues or so by α1-6 glycosidic bonds. Glycogen gives an significant energy
study of phenomena of apical dominance
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