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BASIC NUTRITION
| Institution | TVET |
| Course | DIPLOMA IN NURSING |
| Year | 1st Year |
| Semester | Unknown |
| Posted By | stephen oyake rabilo |
| File Type | |
| Pages | 209 Pages |
| File Size | 2.86 MB |
| Views | 2965 |
| Downloads | 0 |
| Price: |
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Description
Nutrition: is the sum total of the processes involved in the taking in and the utilization of food substances by which growth, repair and maintenance of the body are accomplished.
• It involves ingestion, digestion, absorption and assimilation.
• Nutrient- are compounds in foods that are needed by human body for energy to work, for growth of body tissue, for repair and
maintenance of body tissues and also to support body’s immune
function all that works towards a healthy living. Basically, nutrients are substances required by the body to perform its basic functions Food: any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promote growth, Balanced diet: a diet that provides the correct amount of nutrients for the needs of an individual
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PHARMACEUTICAL MICROBIOLOGY
Microbiology is the study of microbes. Pharmaceutical microbiology may be defined as that part of microbiology that has a special bearing in pharmacy in all aspects. This will range from manufacturing and quality in pharmaceutical products to understanding the mode of action of antibiotics.
21 Pages
1819 Views
1 Downloads
507.07 KB
BURNS
Burns are tissue injury caused by thermal, radiation, chemical, or electrical contact resulting in protein denaturation, loss of intravascular fluid volume due to increased
vascular permeability and oedema.
8 Pages
629 Views
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375.73 KB
FEMURAL NECK FRACTURES
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Femoral neck fractures most commonly occur after falls. Factors that increase the risk of injuries are related to conditions that increase the probability of falls and those that decrease the intrinsic ability of the person to withstand the trauma.
3 Pages
3085 Views
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72.57 KB
PAEDIATRIC NURSING
The student will acquire knowledge, skills, and attitudes to promote health, prevent illness, diagnose, manage and rehabilitate infants and children suffering from common childhood conditions/diseases
63 Pages
735 Views
0 Downloads
1.21 MB
HISTORY TAKING
Particulars –name, age, gender, sex, address, religion, name of parents, telephone number, date, time, weight percentile and who is giving history.
123 Pages
1074 Views
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590.46 KB
MALARIA
Malaria is an infection caused by the protozoa called plasmodia through the bite of an infected female anopheles mosquito and is characterized by on and off fever, chills, sweating, joint pain, backache, headache, enlargement of the spleen (splenomegally), and repeated attacks.
5 Pages
666 Views
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313.09 KB
ACUTE COMPLICATIONS OF DIABETES MELLITUS
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Diabetic ketoacidosis (DKA) and nonketotic hyperosmolar state (NKHS) are acute
complications of diabetes. DKA is seen primarily in individuals with type 1 DM, and NKHS is seen in individuals with type 2 DM.Both disorders are associated with absolute or relative insulin deficiency, volume depletion, and altered mental status.
14 Pages
3447 Views
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223.59 KB
SURGERY NOTES
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Omphalocele is a congenital defect of the periumbilical abdominal wall in which the coelomic cavity is covered only by peritoneum and amnion (membrane covering). There are two kinds of omphalocele: fetal and embryonic.
203 Pages
2918 Views
1 Downloads
3.04 MB
ARCHIVES AND RECORDS MANAGEMENT
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Archives Management is concerned with the study of managerial functions that an individual needs to posses to effectively manage archives. This subject aims at imparting to the trainee knowledge and skills that will enable him/her to be able to appreciate the role of archives in the management of organizations. The trainee
should be able to identify the various types of archives and be able to perform archives management functions.
92 Pages
2655 Views
0 Downloads
788.35 KB
FOOD PRODUCTION THEORY
This course unit is intended to impact in trainees in cooking skills and attitudes required for professional cookery-it gives the trainee abroad knowledge of raw food materials and the application in food and beverage application.
137 Pages
1356 Views
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617.13 KB