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The first step should be to determine the status of dehydration. We have already talked about the mild, inoderate and severe dehydration. In mild to moderate cases fluid, electrolyte and acid base homeostasis should be preserved. Nutritional status should be restored and anti-microbial agents should be given. Associated problems like persistent vomiting, abdominal distension and convulsions should be managed.
Explain Clinical Dietetics Clinical Dietetics is the application of dietetics in a hospital or Health care institutional setting. Clinical dietetics focuses on an ind
Explain the term of Monosaccharides? Monosaccharides : The simplest carbohydrates are Monosaccharides, simple sugars. These generally have three to six carbon atoms, and con
Define Importance of Nutrition in Human Body? Nutrition is increasingly being recognized as an important determinant, which modulates the biological process of ageing. Poor nut
Which are the plant tissues that form the plant roots? The roots have a central portion known as medulla made of vascular tissue (inner xylem and outer phloem). The medulla is
Identify three possible consequences of doubling Earth's human population. Increased CO2 in the atmosphere and globalwarming; increased use of resources to producehomes, schoo
Explain about the Freezing - method of food preservation? Freezing (-18°C to - 40°C): In freezing, water in food turns into ice and makes unavailable for reactions to occur, an
describe the two scientific models for evolution (gradualism, punctuated equilibrium)
What is Vacuoles A very conspicuous feature in most plant cells is the presence of one or more large vesicles called vacuoles which are separated from the rest of the cytoplasm
Explain about bimodal diurnal pattern Animals that show a bimodal diurnal pattern have their activity controlled by two biological clocks - one that controls the time of onset
Q. Explain Limited mucosal contact diarrhoea? Limited mucosal contact diarrhoea: It results from situations of inadequate mixing of chyme (semi-liquid mass of food passing thro
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