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Define the Nutritional shortcomings among the elderly?
Nutritional shortcomings are common among the elderly; most often due to poor choice of foods i.e. they may be consuming least nutritious choices in each food group. Consumption of refined cereals like white bread and 'naan' etc., instead of whole wheat flour chapatti and fruit juice instead of whole fruit deprives the elderly person of the essential and vital nutrients and fibre. Elderly also tend to eat fewer servings of the recommended foods groups which leads lo inadequacy of not only the total calories but also of several micronutrients. Certain culinary practices like overcooking of vegetables to make then soft, washing after culling ad discarding excess of water in which they were cooked, further leads to leaching of nutrients.
Q. Minerals requirements during congestive cardiac failure? Minerals: Since sodium and potassium are the major electrolytes associated with oedema, it is important that sodium
in natural vegetative propagation which structure gives rise to new individuals?
how many plant in the world?
briefly describe the eggs and follicles
Which of the following statements is correct? A. Hemoglobin binds O2 more tightly at pH 7.2 than at pH 7.4. B. Fetal hemoglobin under physiological conditions binds O2 more t
In what two ways will the composition of blood coming from the pulmonary artery vary from that going to the pulmonary vein? Blood in the pulmonary artery will have less oxygen
Wound breakdown With careful flap design and gentle tissue handling this is a rare complication. The healing which follows is by secondary intention and can be aided by chlorhe
Describe about Investigative Tools and their Optimal Use ? The investigative tools that are available for diagnosis of CHD include ECG, chest X-ray, 2D and Doppler echocardiog
Define isolated soybean proteins in Cereal products? ISP is sometimes used instead of, or in combination with isolates and soy flour, in the formulation of milk replacer mixtur
Define about the Absorption of Iron? Before it can be absorbed, iron whether it is in the form of haem or non-haem must be released from the food matrices where it is bond with
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