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Explain about the Dysphagia? Dysphagia is the inability to swallow or difficulty in swallowing. It is a common problem in those with neurological disorders and can occur in any
Define Body Composition - Geriatric Nutrition? After 30 years of age 1-2% decline in lean body mass annually is observed. The total body water, bone mass and lean body mass
Explain the Steps of Exercise You have learnt the steps of exercises in Block 3, Unit 1 of theory block. Let us review the steps. In aerobic exercises one has to under go fo
Define Oven - Nutritional Biochemistry? Oven is a general term used to describe a chamber or enclosed compartment for heating, baking, or roasting food, as in a stove, or for f
Q. What is the function of the right ventricle? To where does the right ventricle pump the venous blood? The venous blood is carried as of the right ventricle to the lungs by t
what are mendal low
Q. Nutritional management of diabetes mellitus? we will learn about the nutritional management of diabetes mellitus which is an important metabolic disorder of public health si
What is Gingival Inflammation Areas of overt inflammation should be identified and the etiology investigated to initiate proper treatment.
Principle for Estimation of Percentage of Reducing and Total Sugar by Fehling Soxhlet Method? Reducing sugars are those which have free sugar groups and hence may be estimated
Food-borne Clostridium Clostridium botulinum and Cl. perfringens, the two members of the group have been implicated in food-borne illnesses. C. botulinum causes classical food
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