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Q. Learning objectives of coronary artery disease?
• describe the various forms of coronary heart diseases, • enumerate the risk Factors (genetic and environmental) in causation of CHD, • discuss the etiology, symptoms, as well as, complications of various forms c)f heart disease(s), • elaborate on the objectives of dietary management and the nutrition care process, and• Explain the treatment, management and prevention of disease with emphasis on behaviour modification.
Nature of viral diseases Viral diseases are manifested in acute, sub-acute or chronic forms, as frank clinical cases or as latent infections, some of which are fatal. These di
Systems of Human Body Many organs work in a coordinated'manner to form a system. For example in our-body the nose, the trachea and the lungs form the respiratory system. Table
Define Methods for Studying the Nutrient Requirements? 1) Population survey of nutrient intakes of healthy individuals is one method of estimating nutrient requirements. The av
Bovine leukemia Bovine leukemia, also known as bovine lymphosarcoma or leucosis, is a lymphoproliferative neoplastic disease of bovines. The virus belongs to genus Deltaretrov
Regeneration - Root and Shoot Morphogenesis Higher plants have three kinds of regenerative activities; All plants possess inherent ability to regenerate lost parts. Fo
Energy Contrary to matter. Energy neither occupies space, nor possesses mass. Hence it is defined, not on physical ,but on operational or functional basis as the force whic
There are different types of insulin available and prescribed by the doctor according to the need of the patient. Insulin is grouped according to the speed of action in the body i.
How much time is required for a single cell of Detoxivicatium completeium to grown into a population large enough to fill the volume of the earth?
What are fat soluble vitamins? As we already know, there are four fat-soluble vitamins - A, D, E and K, The presence of fat is required for the assimilation of these vitamins
What is cold-shortening It is important to point out that over-effective chilling of hot carcasses can lead to toughness. If the temperature of the meat (muscles) can be reduce
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