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Explain the Minimum Requirement of nutritional needs?
Minimum nutrient requirement is defined as the 'lowest amount of the nutrient ji-om the diet that will prevent clinically detectable impairment in function'. For example, it has been established through experimental studies that an intake of 10 mg of ascorbic acid will prevent the occurrence of scurvy in individuals, and therefore the minimum requirement of ascorbic acid is 10 mg per day; however, it is highly undesirable to subsist on minimum requirement on a continuing basis. We should strive on a daily basis to meet the lowest intakes that would assure positive health rather than merely protect us from frank nutritional disease. In other words, we should strive for the safe level or the RDA rather than the minimum requirement.
Using the words 'cilia' and 'mucus', describe, very briefly, how the body gets rid of dust which enters the lungs. The lining of the air passages makes mucus which traps dust p
Dendrology : This is the study of all kinds of trees. Dendrology we can also say it xylology it is the science or study of wooded plants like trees, shrubs, and lianas. There is no
Q. What is the difference between diabetes mellitus and diabetes insipidus? What are the characteristic signs of diabetes insipidus? Diabetes mellitus is the disease caused by
What are the three periods into which interphase is divided? Interphase is the preceding phase to the mitotic division. It is separated into three periods, G1, S and G2 (the l
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Define tracheal system in details. Respiratory system found in insects and some spiders where air passes directly to the tissues through a series of tubules. Since oxygen tran
Define Protein requirement during tuberculosis Protein : Achronic infection is marked by a prolonged duration of fever. This leads to wasting of muscles, increased nitrogen
STATE THE ECONOMIC AND ECOLOGICAL IMPORTANCE OF ECHINODERMS
wolves are predators for hares the wolf population increases what happenes next?
Explain the Analysis of Food Samples? Now, in this practical, we shall deal with the endogenous and exogeneous microorganisms which are present on the food as contaminants. We
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