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KMTC:First aid notes
| Institution | Kenya Medical Training College |
| Course | Nursing |
| Year | 1st Year |
| Semester | Unknown |
| Posted By | Michael Paul |
| File Type | |
| Pages | 49 Pages |
| File Size | 690.74 KB |
| Views | 3212 |
| Downloads | 2 |
| Price: |
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Description
These are simplified first aid notes. First Aid is an assistance given to a person with certain illness or injury
Below is the document preview.
INTRODUCTION TO PHARMACOLOGY
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PHARMACOLOGY NOTES FOR PERIOPERATIVE THEATRE TECHNOLOGY BOTH DIPLOMA AND CERTIFICATE
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821.85 KB
MENTAL HEALTH KMTC NOTES
According to the World Health Organization (WHO), mental health is a state of emotional well-being which enables one to function comfortably within society and to be satisfied with one’s own achievements.
143 Pages
437 Views
1 Downloads
540.38 KB
NUTRITION IN THE LIFE CYCLE KMTC NOTES
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This unit concentrates on the nutritional requirements in the lifecycle, starting from foetal life to the elderly. It consists of nine chapters. In the first chapter, we give a background of the lifecycle and intergenerational nature of nutrition, and revisit the food pyramid. The other chapters cover the specific age groups or stages in life.
221 Pages
2337 Views
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875.34 KB
Nutrition Anthropology Kmtc Notes
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Nutrition anthropology is the study of how humans interact with their environment in relation to food production and consumption from evolutionary, behavioral, social, and cultural perspectives. It examines how these factors influence nutritional health at individual, community, and population levels.
44 Pages
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299.35 KB
PRINCIPLES OF HUMAN NUTRITION KMTC NOTES
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The module is designed to enable the learner to demonstrate understanding and expertise pertaining to the basic principles of nutrition and its importance to human life.
163 Pages
2299 Views
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863.57 KB
MICROBIOLOGY AND PARASITOLOGY IN NUTRITION KMTC NOTES
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The document provides an overview of food microbiology, detailing the importance of microorganisms in food spoilage, fermentation, and food production. It discusses the causes of food spoilage, types of foodborne pathogens, and methods for preventing foodborne diseases. Additionally, it covers microbiological aspects of fermented foods, emphasizing the role of various microorganisms in food safety and processing.
207 Pages
2798 Views
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2.18 MB
LEGAL ASPECTS IN FOOD, NUTRITION AND DIETETICS KMTC NOTES
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Law refers to a system of rules and regulations established by a governing authority to regulate behavior within a society. It provides a framework for resolving disputes, maintaining order, and protecting rights.
87 Pages
2744 Views
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277.76 KB
KMTC MONITORING AND EVALUATION FOR COMMUNITY HEALTH ACTIVITIES NOTES
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By the end of this module, the learner should be able to: Define, the concepts in monitoring, evaluation and reporting, Discuss the various approaches and types of monitoring and evaluation, Describe CHIS tools used in monitoring and evaluation, Discuss the importance of monitoring, evaluation and reporting to the stakeholders in
community health and Demonstrate skills in monitoring, evaluation and reporting.
101 Pages
2628 Views
1 Downloads
573.78 KB
DMB 2201: MEDICAL BIOCHEMISTRY NOTES
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Biochemistry is the study of the chemical basis of life. A biomolecule or biological molecule can be defined as a molecules or organic compounds essential for life. Biomolecules are organic compounds which are compounds of carbon hydrogen and oxygen but other elements include nitrogen, sulfur, phosphorus are also common.
189 Pages
2517 Views
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2.77 MB
BIOCHEMISTRY LECTURE NOTES
Biomolecules are the primary building blocks of every living organism. Together, they promote different biological processes, which are necessary for life. They vary in structures and sizes. Biomolecules primarily consist of carbon, hydrogen and oxygen.
229 Pages
361 Views
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2.32 MB