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Explain Clear Liquid Diet
Clear Liquid Diet: It is composed of foods with low residue content which help to minimize the load of food needing digestion in the intestines. The clear liquid diet provides foods and fluids that are clear and liquid at room temperature. The type of liquid provided may vary depending upon the clinical condition of the patient,' the diagnostic test or procedure, or specific surgery a patient is undergoing. The purpose of the clear liquid diet is to provide fluids and electrolytes to prevent dehydration. The diet is inadequate in calories and in essential nutrients. The clear liquid diet should not be the sole source of nourishment for more than 1 to 3 days without protein, calorie, vitamin and mineral supplementation. The clear liquid diet leaves minimal residue in the gastrointestinal tract. It also minimizes stimulation of the gastrointestinal tract.
Types of gastrulation
Q. Since among the 64 codons of mRNA 61 codify amino acids that form polypeptide chains what are the functions of the three remaining codons? Since there are 20 amino acids and
What are the three main types of passive transport? The three main kinds of passive transport are a) simple diffusion, b) osmosis and c) Facilitated diffusion. C
What is a centimorgan? Centimorgan, or recombination unit, by convention is a distance among two linked genes that corresponds to 1% of recombination frequency of these genes.
Explain the gradient theoryof experimental embryology
list of the structures you would expect to find in the dermis.
what is holozoic, holophytic, saprozoic nutrition
Basic Planes of Cleavage The basic planes along which the egg and its daughter blastomeres are divided during early cleavage are: A. Meridional Plane - the cleavag
The internal composition of the cell is maintained because the plasma membrane is selectively permeable to small molecules. A lot of biological molecules are unable to distribute b
Define Classification of foods based on pH? Of these, the nature of the food, primarily the pH of food, is the most significant determinant of how severely the food will be pro
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