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Explain the Surgical Management for Obesity?
Surgical procedures are generally restricted for the morbidly obese persons. If an individual has a BMI of 40 or higher, or a BMI of 35 or higher with associated comorbidities he/she may benefit by one of the surgical procedures. This specialized area is known as Bariatric Surgery and includes the following procedures:
a) Gastric restrictive surgery
b) Jejunoileal Bypass
c) Jaw Wiring
d) Liposuction
Post-operative evaluation by the team of surgeons, dietician and psychologist at regular intervals throughout life is of prime importance.
Heparinisation : The patient should be fully heparinised before the start of cardio pulmonary bypass. Baseline activated clotting time is measured (ACT). 3 mg (300 units) per k
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Explain the Cultural Practices of single crop Continuous cultivation of a single crop over years on the same site causes accumulation of a particular group of microbes, which d
Energy Metabolism In the preceding sections of the unit, you studied how the products of digestion of food, viz: amino acids, sugars and fatty acids are absorbed and transport
Q. How do kidneys participate in the regulation of the acid-basic equilibrium of the body? How are alkalosis and acidosis respectively corrected by the kidneys? Kidneys can reg
Why healthy skeletal muscle fiber is isolated A healthy skeletal muscle fiber is isolated and has no external forces on it. It has normal intracellular levels of ATP and is ba
Define Male and Female Ascaris Lumbricoides? Ascaris lumbricoides unlike most free-living nematodes and a large number of parasites of plants and animals are not tiny or micro
Sound is a main mean of communication and entertainment and is also very effective alarm system for some animal. A loud and unwanted or unpleasant sound causes discomfort and is ca
Explain the Manifestations of Iron Deficiency Anaemia? • Paleness of conjunctiva • Paleness of tongue • Paleness of mucosa of soft palate • Low haemoglobin • Swelling of
Define the properties of solutions Several properties of solutions are particularly important in food preparations. Amongst these are colligative properties, such as vapour pre
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