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Define the Rehabilitation Phase of spinal trauma disease?
Once the patient s condition stabilizes, individualized diets need to be recommended, based on the energy and nutrient requirements and feeding capacity. It is usually desirable to adjust energy to maintain the weight 10-15 lbs below the IBW to prevent excess weight gain, which can add to the medical problems and physical handicap. Protein intake should be based on requirements and must be adequate to maintain muscle mass and tissue integrity. A negative nitrogen balance should be guarded against. Minerals and vitamins must be adequate based on requirements. Supplements may be needed if the dietary intake is poor.
name the excretory ogran and waste product formed in various types of animals
Sporotrichosis Sporotrichosis is subacute or chronic infectious disease caused by a dimorphic fungus, Sporothrix schenkii which occurs commonly in soil, wood and vegetation. T
Explain performance testing of fats and oil In these cases, performance testing is the only means for evaluating the ability of fat or oil to perform the desired functions in a
Therapeutic Accurate identification of the infecting organism is the key to successful treatment. Antibiotics as per the sensitivity study in high doses IV is given.
Clothes : The concept of clothes might have started even before weaving, as an extension of the practice of carrying food hd implements about. Attachments with a convenient
What grade did you get in biology?
Problem 1: Which are the best procedure to adverse events of a given marketed Drug product? Mention methodology / procedure to detect adverse events of a given marketed pro
Explain about the Musculoskeletal System? Osteopenia (decrease in bone mineral content) is observed with aging. There is an average of 30% decline in the bone mineral density f
Proteins of Plant Origin - Nuts Nuts are excellent sources of proteins. Examples of nuts include cashew nuts, almond nuts , hazel nuts , coconuts, walnuts, brazil nuts ,cashew
The three main forms of fat found in food are glycerides (principally triacylglycerol [triglyceride], the form in which fat is stored for fuel), the phospholipids, and the sterols
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