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Explain fats requirements during thyphoid
Fats: Use of fats should be in moderation. This is because the typhoid patient has a compromised ability to digest and assimilate due to peyer's patches (elongated thickening of the intestinal epithelium) which result in repeated episodes of diarrhoea. Its help in increasing the energy density of the food without increasing the bulk of the diet, but the aspect which needs to be emphasized is the type of fat. Use of dairy fats like butter, cream, fats in milk products, egg yolk etc. help in easy digestion as they contain medium chain triglycerides. Excessive use of fat in cooking, eating fried foods can aggravate nausea, impair digestion and lead to severe diarrhoea. These should be avoided.
Q. What is the germ layer from which the coeloms originate? The coeloms are deriving from mesoderm.
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In a comparison of brain found in lower classes of vertebrates to the brain in higher classes of vertebrate's area showing most increase in relative size is: a) Optic lobe b
A disulfide bond can form between any two amino acids that have sulfur in their side-chain.
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