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Define Briefly about the Nutrition security?
Nutrition security can be briefly defined as a balance between biological requirements in energy and nutrients and the quantity and quality of food consumed Nutritional status is the outcome indicator of nutritional security. On the other hand, indicators for food security are data related to number of under-nourished, food production data, consumption and distribution etc. It is obvious that many factors contribute to food insecurity. In a developing country like ours, it can be achieved only through sustained economic growth.
Explain the Tissue Synthesis for Wound Healing in Nutritional Care? Tissue proteins are synthesized only by amino acids brought to the tissues by circulating blood. The necessa
Adsorption - Colloidal particle Colloidal particles attract and hold to their surfaces the molecules of various gases, vapors and other matter with which they come into contact
What are the cell types that form the phloem? What are the main features of those cells? The major cells that form the phloem are the sieve elements and the companion cells. Th
What are cotyledons? Cotyledons or else seed leaves are structures formed by the embryo of angiosperms to absorb nutrients from the endosperm and to store and transfer these nu
Q. Explain about Oral Glucose Tolerance Test? This is most commonly used diagnostic test particularly for identifying new and ‘at risk' individua1s.Thi.s test is carried out af
Explain Acute Infections Fever Acute Infections Fever: Acute fevers are of short duration with acute symptoms, the body temperature may rise to above 104°F. Examples of such i
What are two characteristics that make synovial joints unique and different from other joints?
Minerals :-Copper Food Source Organ meats, sea foods, nuts, seeds Nutritional Functional role Essential nutrient: Deficiency is rare. Catalyst: Lipid perox
Chromatin is made of DNA molecules associated to proteins known as histones.
Q. Use of Propionates acid in microorganisms? Propionic acid is formed from lactic acid or lactates, as a result of the bacterial action during the manufacturing of swiss chees
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