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Define Poverty and ignorance - cause of anaemia is dietary?
Low purchasing power of the communities and their consequent inability to meet the nutrient requirements, even after spending 80-90% of their income on foods is an important Iactor contributing to prevalence of nutritional deficiencies. Animal foods help in increasing the bioavailability of iron, but their consumption is low due to the high cost. In addition, due to traditional beliefs and ignorance, locally available inexpensive sources like green leafy vegetables are not fully utilized. Similarly, the utilization of medical and health services is also poor.
There is lists different causes of iron deficiency anaemia. Having studied about the causes, let us now lean what happens if iron deficiency anaemia is not prevented or controlled, that is, what its consequences are.
Define Fat requirements in human body? There is no change in fat digestibility at altitude of
Types of Amoeboid Movements As the amoeba's cell body throws out one or a few pseudopodial lobes, a temporary rear end or uroid is pulled along. The central, more fluid protop
Pulp Tissue Revascularization : Definition: Is the procedure to re-establish the vitality in non-vital tooth by allowing repair & regeneration of the tissues.
Educating a patient with diabetes mellitus. At this point you have understood in detail about diabetes mellitus, its management and complications. You can appreciate now why it is
Disease Y Study: Let us consider the Disease Y study, a brief description of the study is as follows. A case-control study was conducted of 75 cases with a rare genetic disorder "
Determine Some indicators of Malnutrition? A few of the indicators are enumerated below: 1. Indicators related to Government policies a. Nutrition policy b. Nutrition
Define Procedure for Testing the Presence of Starch in Milk 1. Take 1 ml of milk sample in a test tube. 2. Add few drops of iodine solution. (2.5 gm of iodine is dissolved i
what is origin of diaphargm
Explain the molecular difference between fats and oils. How do the differences affect their physical properties?
what is the structural formula for Galactose?
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