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Explain fats requirements during thyphoid
Fats: Use of fats should be in moderation. This is because the typhoid patient has a compromised ability to digest and assimilate due to peyer's patches (elongated thickening of the intestinal epithelium) which result in repeated episodes of diarrhoea. Its help in increasing the energy density of the food without increasing the bulk of the diet, but the aspect which needs to be emphasized is the type of fat. Use of dairy fats like butter, cream, fats in milk products, egg yolk etc. help in easy digestion as they contain medium chain triglycerides. Excessive use of fat in cooking, eating fried foods can aggravate nausea, impair digestion and lead to severe diarrhoea. These should be avoided.
How to determines the actual availability of nutrients The amount of a particular nutrient determined analytically does not necessarily represent what is available but is merel
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differences of plants and animals in terms of form and structure?
Assume for this question that we are discussing a rare human disorder. Describe as detailed as possible the characteristics of this disorder if it is: autosomal dominant autosomal
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give a detail account of modes of locomotion in protozoa
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