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Q. Nutritional management for constipation?
Calories, proteins, carbohydrates and fat the requirements would be the same as the RDA for a particular age, sex, occupation of the individual, weight status etc.
The nutritional management should aim at:
• developing regularity of habits of evacuation
• following a regular and balanced meal pattern
• consuming a high fibre and adequate fluid diet, and
• increase in physical activity and exercise
Q. How is gas exchange done in flatworms? Platyhelminthes exchange gases exclusively by diffusion through their body surface. This is only possible because all cells are locali
Define the Uremia and Nitrogen Disposal? In animals, faecal and renal nitrogen were enhanced and decreased uremia was seen in normal and nephrectomised animals. The mechanisms
Many vitamins are enzyme cofactors that cannot be synthesized by the organism and must be attained from the diet.
Q. Etiological factor of malabsorption syndrome? The causes cited for malabsorption can be associated with a number of diseases. Many of these diseases you may not know presen
Q. Biological monitoring to validate that the sterilizer? The use of biological monitors (spore tests) is the most reliable method to validate that the sterilizer is functionin
Explain the Mode of Feeding or Nutrition Support? Do you recall studying about the nutrition support methods, namely enteral and perenteral feeding? These two methods form the
Which of the following serves as a sensor, or as part of a sensor, that functions in a positive feedback system? A. CaSRs (Calcium-Sensing Receptors) situated in the plasma mem
How is heart contraction triggered? Heart contraction is independent from neuronal stimulus (although it can be modulated by the autonomous nervous system). In the heart there
Brooke's Formula: a) Fluid requirement b) Estimate the accurate/approximate weight of the patient c) First 24 hours Colloids (blood, plasma, dextran) 0.5 ml
Changes In Gluten Proteins During Dough Formation Initially, gluten is formed when flour and water are mixed together. The proteins in the flour, glutenin and gliadin cross l
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