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Explain the Energy requirement in Postoperative Nutritional Care?
Adequate calorie intake is critical for successful outcome of surgery and should be provided in the form of carbohydrates and fal. Energy requirements are generally high post operatively due to hyper-metabolism. The energy requirement of the patient should be such as to be able to maintain a energy equilibrium or in other words stabilization of body weight at the pre-operative level. The energy requirement may be as high as 4000 to 6000 Kcal a day although such a high intake is usually not practically feasible.
Define Plan showing various steps of non-enzymatic browning? The plan showing the various steps of non-enzymatic browning is presented in figure Figure:
Is the bacterium MRSA pathogenic or non-pathogenic? MRSA bacteria are pathogenic. This group of bacteria belongs to Staphylococcus aureus family, which have grown resistant to
Define the V2 receptor antagonist A new drug named ANTI-V2R has been developed that is a V2 receptor antagonist. When ANTI-V2R binds to a V2 receptor, there is no binding of v
When a fatty acid reacts with glycerol, the result is- Select one: a. Formation of an amide b. Formation of an ester c. Formation of hydrocarbon d. Formation of a th
Define Precautions for Quantitative Determination of Viable Microbes? 1. Dilution should be made carefully. 2. Use fresh sterile pipette for making each dilution. 3. Asep
A normal healthy cell is bathed in a normal extracellular saline. The plasma membrane of the cell contains voltage-gated sodium channels, sodium-glucose co-transporters, and sodiu
Q. Antimicrobial Barriers - proliferation of microorganisms? The first barrier is the integument: a physical barrier to protect the food, e.g., the shell on eggs, the skin on
Q. Explain about Rheology of Foods? Rheology is the study of stress and strain or in other words, it is the study of flow and deformation of materials, both liquids and solids,
Concomitant or Non-Paralytic Squnit This type of squint usually occurs when there is an obstacle in the sensory pathway of binocular reflex such as refractive errors, opacities
Cu r in g and Smoking Meat curing refers to the production of the characteristic thermally stable pink meat pigment and cured meat flavour by the action of sodium nitrite an
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