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Mode of feeding
As a clinical dietitian you may also have to decide the method of feeding to be adopted. The method used will depend upon the patient's condition. The diet of an individual could be managed by using oral, tube, peripheral vein or loti11 parentera1 feeding. Sometimes, the patient may require assistance in feeding. Thc dietitian should understand the limitations of the patients and enlist the help of the nurse or patient's relative. The challenge is to be innovative and responsive. It is the clinical dietitian's responsibility to provide a combination of emotional support and technical nutrition advice on how to best achieve each patient's goals. Individuals who are hospitalized
The food components are in the form of solids, in solutions or in the form of colloids - sols or emulsions. The properties of these components determine the quality of food. The
Classification of Enzymes : Enzymes are classified into the following six main categories in according with the nature of reaction the catalyze: 1. Oxidoreductases
Oxidised starch Oxidised starch finds a number of uses in the food industry where a neutral tasting, low viscosity 'body builder' is required as in lemon curd manufacture, in s
What are the two mains divisions of the chordate phylum? Chordates are separated into protochordates (cephalochordates and urochordates) and vertebrates. Life Kingdoms Revi
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what is the life cycle of a protozoa
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State the Designations for Horizons Of the several horizons, the master horizons are the results of the fundamental soil forming processes, viz. humification, eluviation and
A common biocontrol agent for the control of plant diseases is : 1. Baculovirus 2. Bacillus thuringiensis 3. Glomus 4. Trichoderma Trichoderma
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