...(precursors)Functions : * Vision maintenance of cornea, epithelial cells, mucous membranes, skin; * bone and tooth growth; * reproduction; immunity | Retinol: fortified milk, cheese,cream, butter, fortified margarine, eggs, liverBeta-carotene: spinach and other dark leafy greens; broccoli, deep orange fruits (apricots, cantaloupe) and vegetables (squash, carrots, sweet potatoes, pumpkin) | Diseases : Hypovitaminosis ASymptoms : Night blindness, corneal drying (xerosis), triangular gray spots on eye (Bitot’s spots), softening of the cornea (keratomalacia), and corneal degeneration and blindness (xerophthalmia); impaired immunity (infectious diseases); plugging of hair follicles with keratin, forming white lumps (hyperkeratosis) | Diseases : Hypervitaminosis ASymptoms : Chronic : Increased activity of osteoclastsb causing reduced bone density; liver abnormalities; birth defectsAcute : Blurred vision, nausea, vomiting, vertigo; increase of pressure inside skull, mimicking brain tumor; headaches; muscle incoordination | Vitamin D * ergocalciferol (vitamin D2): vitamin D derived from plants in the diet and made from the yeast and plant sterol ergosterol. * cholecalciferol (vitamin D3 or calciol): vitamin D derived from animals in the diet or made in the skin from 7-dehydrocholesterol, a precursor of cholesterol, with the help of sunlight. * calcidiol (25-hydroxyvitamin D): vitamin D found in the blood that is made from the hydroxylation of cholecalciferol in the liver. * calcitriol (1...
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...Gaelics on Modern Foods are Losing Their Health Genetics and Tooth Decay Aborigines of Australia Nutritive Values of Diets Compared Fat-soluble Vitamins and Activators Mantesh Why Tooth Decay with Modern Civilization? Weston Price's Tooth Decay Curing Protocol Dr. Price's Protocol Summarized Chapter 2 References CHAPTER 3 MAKE YOUR TEETH STRONG WITH FAT-SOLUBLE VITAMINS How Teeth Remineralize 101 Hormones and Tooth Decay Cholesterol The Miracle of Vitamin D Vital Fat-Soluble Vitamin A Cod Liver Oil Heals Cavities Weston Price’s Activator X More Fat-Soluble Vitamin Sources: Bone Marrow, Brain, Kidneys, and Glands Organs from the Water Fat-soluble Vitamin Summary Chapter 3 References CHAPTER 4 REMINERALIZE YOUR TEETH WITH WISE FOOD CHOICES The Town without a Toothache Deceptive Labeling Pasteurization Kills Milk Obtaining Raw Milk Good Soup Heals Your Teeth Blood Sugar Sweeteners Protein for Your Teeth Protein Assimilation...
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...branch wildly. Carbohydrates were once grouped into two main categories. Simple carbohydrates included sugars such as fruit sugar (fructose), corn or grape sugar (dextrose or glucose), and table sugar (sucrose). Complex carbohydrates included everything made of three or more linked sugars. Complex carbohydrates were thought to be the healthiest to eat, while simple carbohydrates weren’t so great. It turns out that the picture is more complicated than that. The digestive system handles all carbohydrates in much the same way—it breaks them down (or tries to break them down) into single sugar molecules, since only these are small enough to cross into the bloodstream. It also converts most digestible carbohydrates into glucose (also known as blood sugar), because cells are designed to use this as a universal energy source. Fiber is an exception. It is put together in such a way that it can’t be broken down into sugar molecules, and so it passes through the body undigested. Fiber comes in two varieties: soluble fiber dissolves in water, while insoluble fiber does not. Although neither type nourishes the body, they promote health in many ways. Soluble fiber binds to fatty substances in the intestines and carries them out as a waste, thus...
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...Republic of the Philippines Mariano Marcos State University COLLEGE OF TEACHER EDUCATION Laoag City THE UTILIZATION OF TIYESA (Pouteria lucuma) AS MAIN INGREDIENT IN PANCAKES PRECIOUS BALGUNA JEROME PIO CHRISTOPHER TAMBOGON JEAIA ARIGUIN APPLE VILLACENTINO RODELYN COLOMA LEO MARK ULEP Researchers DR. EVA MACUGAY Research Adviser ABSTRACT Title: THE UTILIZATION OF TIYESA (Pouteria lucuma) AS MAIN INGREDIENT IN PANCAKES Researchers: PRECIOUS BALGUNA, JEROME PIO,CHRISTOPHER TAMBOGON, JEAIA ARIGUIN, APPLE VILLACENTINO, RODELYN COLOMA, LEO MARK ULEP Research Adviser: Dr. Eva Macugay University: Mariano Marcos State University - College Of Teacher Education Brgy. 5, Castro Avenue, Laoag City This study was designed to determine the feasibility of tiyesa (Pouteria lucuma) fruit as pancake ingredient. The data on the organoleptic tests like appearance, texture and taste were used. The acceptability test used 5 Points Hedonic scale with corresponding numerical score (Highly acceptable, very acceptable, acceptable, not so acceptable, not acceptable). Thirty (30) respondents were randomly selected at Brgy.10, San Jose and Brgy. 9, Sta. Angela, Laoag City. Results were statistically treated using mean average scores. The formulation made of 25% tiyesa (Pouteria lucuma) + 75% flour was recommended for making pancakes. The product was rated the most preferred in terms of taste, appearance and acceptability. It was recommended that further improvement...
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...low-fat cheese. Finally, there are the fats. Contrary to the popular diet trend of avoiding fats, “[e]veryone needs fat, and it aids in nutrient absorption, nerve transmission and maintenance of cell membranes” (“Diet & Nutrition Myths”). The saturated fats, which are found in animal fats and butter, are the ones people should avoid or at least eat in minimal quantities. Unsaturated fats, like those in vegetable oils, are actually healthy to consume (in moderation, of course). This is due to the double hydrogen bonds of unsaturated fats. They cannot bond as easily to body fat whereas the single hydrogen bonds of saturated fats allow them to easily cohere to the body. So, in the end, why do researchers currently consider a natural, balanced, plant-based diet the proper diet? The answer lies within our evolution and the way food is digested within our bodies. The first bipedal hominid, Australopithecus afarensis, evolved about 4 million years ago. Based on their jaw structure and flat molars, anthropologist are certain that this species lived primarily on an herbivorous diet which included soft and hard fruits. Some individuals show a high strontium to calcium ratio in their teeth and bones, which suggests that “some meat was eaten in addition to the plant foods and fruits” ("Timeline of Dietary Shifts in the Human Line of Evolution"). Then, 150,000 years ago, the first anatomically correct human, Homo sapien, walked the earth. This species still relied on a plant based diet. Only...
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...CPH 601—Spring 2015 Helen Sauer Salmonella—Prevalence and Prevention Strategies Background/History Salmonella is a bacteria commonly found in the intestinal tracts of humans and animals, including reptiles, farm animals, and rodents. In 1885, Dr. Theobald Smith, a Department of Agriculture researcher investigating hog cholera, is the first to identify Salmonella enterica, formerly called Salmonella choleraesui. Dr. Smith worked under Dr. Daniel E. Salmon, who became the bacteria’s namesake.1 There are around 2,500 different serotypes of Salmonella bacteria. Salmonella can be grouped into typhoidal (S. Typhi and S. Paratyphi) and non-typhoidal (including Typhimurium and Enteritidis, the most common serotypes in the United States.2 In the early 20th century, Irish immigrant Mary Mallon was identified as the first asymptomatic carrier of typhoid. Now an infamous public health case study, “Typhoid Mary” infected an estimated 51 people with typhoid fever over the course of her career before being forcibly quarantined by state public health officials. In spring 1985, 168,000 to 197,000 people were sickened with salmonellosis in northern Illinois, comprising the largest outbreak of Salmonella food poisoning in United States history. Investigators determined the cause to be Salmonella typhimurium strain of bacteria associated with the Hillfarm Dairy in Melrose Park, Illinois. 3 Salmonella has also been used as a tool of bioterrorism. In 1984, 751 individuals were deliberately...
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...NUTRITION 121 HUMAN NUTRITION LABORATORY BACKGROUND AND METHODS MODULE #1 BODY COMPOSITION Late Labs: 10 point deduction! A report submitted >1 week late, will receive 0 points for the lab!! Written and edited by: Karon Felten and Nutrition 121 TA’s With Special Thanks to: Chris Pritsos Ph.D. Nutrition Department Chairman ABSTRACT: In nutrition, there are many factors that influence an individual’s health and body weight, such as heredity, food selection, eating behaviors, and physical activity. Scale weight is not always a good indicator of body fat, lean mass, body water or overall health (1). This laboratory experience will give students the opportunity to conduct physical assessments by evaluating body weight and body composition. To determine body weight and body composition, techniques such as bioelectrical impedance analysis (BIA), body mass index (BMI), waist circumference, wrist circumference for determining frame size, and a scale will be utilized. Students will also evaluate their own risk for cardiovascular disease and assess cardiovascular health in volunteers by measuring heart rate, filling out a heart disease risk score form, and estimating oxygen consumption and energy expenditure through a technique known as the Queens College Three-Minute Step Test. BACKGROUND: Your body is made up of the six essential nutrients: water, fat, protein, carbohydrates and various vitamins and minerals. Many factors can influence an individual’s...
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...How to go to your page This eBook set contains two volumes. The main content pages are contiguously numbered: use the Table of Contents to find those page numbers. The front matter pages and indices are labeled with the Volume number and page separated by a colon. For example, to go to page vi of Volume 1, type Vol1:vi in the “page #” box at the top of the screen and click “Go”. To go to page vi of Volume 2, type Vol2:vi in the "page #" box… and so forth. Encyclopedia of Human Body Systems This page intentionally left blank Encyclopedia of Human Body Systems VOLUME 1 Julie McDowell, Editor Copyright 2010 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. Library of Congress Cataloging-in-Publication Data McDowell, Julie. Encyclopedia of human body systems / Julie McDowell. p. cm. Includes bibliographical references and index. ISBN 978–0–313–39175–0 (hard copy : alk. paper) 1. Human physiology—Encyclopedias. I. Title. QP11.M33 2011 612.003—dc22 2010021682 ISBN: 978–0–313–39175–0 EISBN: 978–0–313–39176–7 14 13 12 11 10 1 2 3 4 5 This book is also available on the World Wide Web as an eBook. Visit www.abc-clio.com for details. Greenwood An Imprint of ABC-CLIO, LLC ABC-CLIO, LLC...
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...------------------------------------------------- Overview[edit] Nutritional science investigates the metabolic and physiological responses of the body to diet. With advances in the fields of molecular biology, biochemistry, genetics, the study of nutrition is increasingly concerned with metabolism and metabolic pathways: the sequences of biochemical steps through which substances in living things change from one form to another. The human body contains chemical compounds, such as water, carbohydrates (sugar, starch, and fiber), amino acids (in proteins), fatty acids (in lipids), and nucleic acids (DNA and RNA). These compounds in turn consist of elements such as carbon, hydrogen, oxygen, nitrogen, phosphorus, calcium, iron, zinc, magnesium, manganese, and so on. All of these chemical compounds and elements occur in various forms and combinations (e.g. hormones, vitamins, phospholipids, hydroxyapatite), both in the human body and in the plant and animal organisms that humans eat. The human body consists of elements and compounds ingested, digested, absorbed, and circulated through the bloodstream to feed the cells of the body. Except in the unborn fetus, the digestive system is the first system involved in obtaining nutrition. In a typical adult, about seven liters of digestive juices enter the digestive tract.[citation needed] These break chemical bonds in ingested molecules, and modulate their conformations and energy states. Though some molecules are absorbed into the bloodstream...
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...COPYRIGHT© 2004-2011 All rights reserved The Truth about Six Pack Abs by Michael Geary - Certified Nutrition Specialist, Certified Personal Trainer Founder – TruthAboutAbs.com BusyManFitness.com AvalancheSkiTraining.com DISCLAIMER: The information provided by this Web Site or this company is not a substitute for a face-to-face consultation with your physician, and should not be construed as individual medical advice. If a condition persists, please contact your physician. The testimonials on this Web Site are individual cases and do not guarantee that you will get the same results. This site is provided for personal and informational purposes only. This site is not to be construed as any attempt to either prescribe or practice medicine. Neither is the site to be understood as putting forth any cure for any type of acute or chronic health problem. You should always consult with a competent, fully licensed medical professional when making any decision regarding your health. The owners of this site will use reasonable efforts to include up-to-date and accurate information on this Internet site, but make no representations, warranties, or assurances as to the accuracy, currency, or completeness of the information provided. The owners of this site shall not be liable for any damages or injury resulting from your access to, or inability to access, this Internet site, or from your reliance upon any information provided on this site. All rights reserved. No part of this publication...
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...INSTRUCTOR GUIDE Human Anatomy & Physiology Laboratory Manual MAIN VERSION, Eighth Edition Update CAT VERSION, Ninth Edition Update FETAL PIG VERSION, Ninth Edition Update ELAINE N. MARIEB, R.N., Ph.D Holyoke Community College SUSAN T. BAXLEY, M.A. Troy University, Montgomery Campus NANCY G. KINCAID, Ph.D Troy University, Montgomery Campus PhysioEx™ Exercises authored by Peter Z. Zao, North Idaho College Timothy Stabler, Indiana University Northwest Lori Smith, American River College Greta Peterson, Middlesex Community College Andrew Lokuta, University of Wisconsin—Madison San Francisco • Boston • New York Cape Town • Hong Kong • London • Madrid • Mexico City Montreal • Munich • Paris • Singapore • Sydney • Tokyo • Toronto Editor-in-Chief: Serina Beauparlant Project Editor: Sabrina Larson PhysioEx Project Editor: Erik Fortier Editorial Assistant: Nicole Graziano Managing Editor: Wendy Earl Production Editor: Leslie Austin Composition: Cecelia G. Morales Cover Design: Riezebos Holzbaur Design Group Senior Manufacturing Buyer: Stacey Weinberger Marketing Manager: Gordon Lee Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings, 1301 Sansome St., San Francisco, CA 94111. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means...
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...Dear nutrition student, Thank you for inquiring about my RD/DTR study guide. And yes, there is no catch, the study guide is COMPLETELY FREE! All I ask for is some feedback. So feel free to shoot me any questions/comments! A little background: This study guide is the culmination of years of my own research. And after careful thought, I put into the study guide what I feel are the most important concepts you need to know for the RD/DTR exam. If you notice, I spent much time teaching you in detail the concepts you need to know, not just “spitting” you questions with little or no explanation. I believe this is important. I know you might be thinking “oh, how am I going to absorb and learn all this material?” I say, just read and answer the questions at your own pace. Simply test yourself and of course take some breaks along the way. Just take it one concept at a time. After you have mastered one concept, then move on to the next. I know if you study whole-heartedly what I have outlined in this study guide, you are sure to pass! GOOD LUCK! YOU CAN DO IT! ϑ Your nutrition friend, -Jonathan Brown, B.S, DTR THE “NO FLUFF” RD/DTR STUDY GUIDE *Updated as of July 2011 The “NO FLUFF” RD/DTR STUDY GUIDE Tips for taking the RD/DTR exam 1. PERIODICALLY CHECK THE CLOCK TO MAKE SURE YOU’RE GOOD ON TIME! If you wish, get a basic digital watch with a timer for...
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...| Marketing ApplicationsMarketing Analysis of company Dary Kraje | | | | | 2012/2013 | | | | | Content 1 Executive summary 4 2 Situation analysis 5 2.1 Company analysis 5 2.2 Company objectives 6 2.3 Customer analysis 6 2.4 Product market 6 2.4.1 BCG matrix 7 2.4.2 Suppliers: 7 2.5 Competition 9 2.5.1 Benchmarking: 9 3 external market environment 11 3.1 Economic 11 3.1.1 Current economic situation 11 3.1.2 Tendencies 11 3.1.3 The current strategy of euro adoption 11 3.1.4 MAIN MACRO-ECONOMICS INDICATORS 12 3.2 Technological 13 3.2.1 Meat product processing 13 3.2.2 Bakery 16 3.3 Political and legal 18 3.4 Cultural and social 19 4 SWOT analysis 21 5 marketing plan objectives 22 5.1 Strategic thrust 22 5.2 Strategic objectives 22 6 Core strategy 23 6.1 Target market 23 6.2 Competitive advantage 23 7 Marketing strategy 24 7.1 Product 24 7.2 Price 24 7.3 Place 24 7.4 Promotion 24 8 communication mix 25 9 implementation and control 26 9.1 Problems to overcome 26 9.2 Control 26 9.3 Budget 26 9.4 Timing of implementation activities 26 9.5 Contingency plans 26 10 conclusion 27 Executive summary Situation analysis Company analysis Dary kraje is a small shop offering quality farm food. It is possible to find there only the food without various flavours, chemical conservations and colourings. Most of the offered products come from Zlin Region. The shop offers pastry, confectionery, meat, meat products, milk...
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...Advance concept of nursing I Unit 1 Nursing process The nursing process is an organized sequence of problem solving steps used to identify and to manage the health problems of clients .The nursing process is the framework for nursing care in all health care settings.When nursing practice follows the nursing process, clients receive quality care in minimal time with maximal efficiency. The steps of nursing process 1)Assesment 2)Diagnosis 3)Planning 4)Implementation 5)Evaluation Assessment An RN uses a systematic, dynamic way to collect and analyze data about a client, the first step in delivering nursing care. Assessment includes not only physiological data, but also psychological, sociocultural, spiritual, economic, and life-style factors as well. For example, a nurse’s assessment of a hospitalized patient in pain includes not only the physical causes and manifestations of pain, but the patient’s response—an inability to get out of bed, refusal to eat, withdrawal from family members, anger directed at hospital staff, fear, or request for more pain mediation. Diagnosis The nursing diagnosis is the nurse’s clinical judgment about the client’s response to actual or potential health conditions or needs. The diagnosis reflects not only that the patient is in pain, but that the pain has caused other problems such as anxiety, poor nutrition, and conflict within the family, or has the potential to cause complications—for example, respiratory infection is a potential hazard...
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...[pic] ICAK-USA Research The Following is a Compilation of Applied Kinesiology Research Papers Published in the Collected Papers of the International College of Applied Kinesiology for the year 2005-2006 -- Edited by Scott Cuthbert, D.C. Functional Systems Approach to Central Nervous System Evaluation Richard Belli, D.C., D.A.C.N.B. ABSTRACT Objective: This study investigates the clinical utility of testing functional systems within the central nervous system, compared to testing individual motor nerves with manual muscle testing. Design: Private practice. Study Subjects: Patients were examined by the treating chiropractor from his existing patient pool. Methods: Chiropractic management was decided on by the treating chiropractor. A series of twelve tests were designed to discover disorders of functional systems within the CNS. The tests described were to evaluate the function of 12 systems: 1) spinal cord, 2) myelencephalon/reticular formation, 3) vagal system, 4) trigeminal motor system-muscles of mastication, 5) vestibulospinal system, and bulbo reticular area, 6) reticular formation, 7) diencephalons and gait locomotion system, 8) mesencephalon, 9) cardiac sympathetic autonomic system, 10) pyramidal system, 11) limbic system, 12) sensory system. Results: This chiropractic approach tests the nervous system after provocation of functional systems...
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