Start Discovering Solved Questions and Your Course Assignments
TextBooks Included
Solved Assignments
Asked Questions
Answered Questions
what is the fuction of starchstarch is the main thickener in gravies sauces and puddings starch absorbs water and becomes a gel when cooked as
define drawbacks of nutritional status that assessed traditionallynutritional status assessed traditionally with the use of anthropometric
define the nutritional assessment methodsnutritional assessment methods commonly used are enumerated herewith1 bodyweight measurements remain to be
starch gelatinization undamaged starch granules are insoluble in cold water but can imbibe water reversibly ie they can swell slightly and then
starch retrogradationthe starch paste or solution obtained after the gelatinisation is not stable and generally produces a viscoelastic firm and
starch gelatinisation starch is insoluble in cold water but in warm water it swells until its gelatinization temperature begins to lose its structure
define nutritional status of the elderlynutritional risk factor is defined as characteristic or occurrence that increases the likelihood that an
define vitamin a iron and zinc required for elderlyvitamin a iron and zinc the recommendation for iron is said to decrease in elderly women intake of
define b-complex vitamins required for elderlyb-complex vitamins various b complex vitamins especially b folic acid b6 and riboflavin are found
amyloseamylose molecules have molecular weights ranging from 104-206 amylose can form an extended shape hydrodynamic radius 7-22 nm but generally
explain the characteristics of starch granule starch granules primarily are made up of amylose 20-30 and or amylopectin 70-80 molecules arranged
define calcium phosphorus amp vitamin d required for elderlyas mentioned earlier due to the change in skeletal system vitamin d and calcium needs
define the vitamin and minerals required for elderlydecreased gastric secretion and intestinal motility affect the absorption and intake of nutrients
define the carbohydrate and fat required for elderlycarbohydrate it is usually recommended that approximately 55en percent of energy be provided
define energy and protein requirements in geriatric nutrition decreased physical activity and changes in body composition and decreased basal
explain the nutritional changes and requirement - geriatric nutritionnutrition is affected in two way -due to the changes in physiological function
define drug metabolism poly-pharmacyas older persons are sometimes prescribed number of medications care is to be taken as there is reduction in
explain central and peripheral nervous system - geriatric nutritionage related changes occur in various senses related to the cranial nerves-vision
scenario a client comes to you for investment advice on his 500000 winnings from the lottery he has been offered the following options by three
three inductive loads each of resistance 4omega and reactance 9omega are linked in delta when linked to a 3-phase supply the loads consume
three similar coils each having a resistance of 8 and an inductive reactance of 8 are connecteda in star andb in delta across a 415v 3-phase
two wattmeters indicate 10 kw and 3 kw respectively when linked to measure the input power to a 3-phase balanced load the reverse switch being
define hepatopoietic and immune system - geriatric nutritionthough the circulating red blood cells or the white cell count or platelet number does
define endocrine systems and metabolismas mentioned earlier the main endocrine gland-pituitary gland secretion decreases another important feature in
define gonads and reproductive systemwith aging there is decrease in pituitary hormone secretion causing decrease in gonadal hormone production which