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Define the Carbohydrate and Fat required for elderly?
Carbohydrate: It is usually recommended that approximately 55en% (percent of energy) be provided from carbohydrate foods with emphasis on complex carbohydrates, Aging has been associated with decreased glucose tolerance and it can be corrected to an extent with increased dietary fiber and exercise.
Fats: In elderly fat intake is recommended to be limited to 20en% (percent of energy) with emphasis on quality of fats used. Emphasis is on right proportion of PLTFA, MUFA and SFA for prevention of coronary artery disease.
Chest Drainage Tubes (24-72 hours) Continue milking of chest tube hourly. Monitor the amount, colour and record on the flow chart. Assess dressing for any soak
The dynamic response of the building to earthquake ground motion is the most important cause of damages to the building that are induced by earthquake. Failure of the ground and so
Fluconazole Fluconazole is active against most Candida species other than C. krusei, which is intrinsically resistant, and many strains of C. glabrata, which are increasingly
What is circulation? Circulation is the movement of substances as nutrients and gases within blood vessels and cavities all by the organism.
What is Intermittent ST Depression ? Ans. Several patients progress from variable ST-segment depression, often associated with respiration, to the classic ST-segment chang
Once the decision to start drug treatment of hypertension is made, the aim should be to provide 24 hour BP control, with agents that would encourage patient adherence. The patient
Why is the skin on worms, the gills in fish, and the lungs in humans good epithelial surfaces for respiration?
Most of them happen on mucous membrane. Allergens enter the body by the process of inhalation or ingestion.
Q. Explain about Mandible? In the mandible, attached keratinized tissue normally atrophies with the underlying bone. As a result there is generally a relatively narrow band of
Q. Explain Degradation of Carbohydrates? Ans. The carbohydrates that are naturally present in foods, you may already know, can be divided into monosaccharides, disaccharid
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