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Explain Fats
Fats: As you are already aware, fats are reservoir of calories. In addition to carbohydrates, fats can also be an important source of needed calories. In certain therapeutic conditions, fat is necessary to prevent essential fatty acid deficiency. A high calorie diet should contain fatty foods (such as cream, butter, ghee and oil) while a low calorie diet contains a little or no fat
Define Physiological and Socio Psychological Factors - public nutrition? Food related behaviour depends on a combination of biochemical factors, mainly, physiological aspects a
Elephentiasis It is a disease seen all over the world. The adult worm lives in the lymph glands and the lymph vessels of man. As the number of worms increases, they bl
FOSSILIS A TIO N - The organisms are preserved and fossilized when they are buried in the ice, in an oil rich soil, in the lava of volcano, in swamps, in desiccated deser
How cholera is generally spread in humans Associated Foods: Cholera is generally a disease spread by poor sanitation, resulting in contaminated water supplies. Sporadic cases o
Explain differance between Subphylum Chaetognatha and Subphylum Urochordata? Subphylum Chaetognatha: Larval stages of this small group share some of the characteristics with
Define Behaviour change communication - iron deficiency anaemia? In communities that are illiterate and consequently ignorant of the consequences of nutrition disorders and the
Q. Who were James Watson, Maurice Wilkins and Francis Crick? Watson (North American), Wilkins (New Zealander) and Crick (British) were the discoverers of the molecular structur
Enzyme glutamate oxaloacetate transaminase catalyzes the reaction between glutamate and oxaloacetate with the formation of a-ketoglutarate and aspartate due to transfer of one
Explain Le Compte Operation-REV Procedure ? This is an alternative type of repair for TGA, VSD and left ventricular outflow obstruction (LVOTQ). In this operation an extrinsic
Define Food Business and Food Technology? The food business and food technology are practically inseparable. The food business may be characterized as: vulnerable to spoilage,
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