...Fat- and Water-Soluble Vitamins VITAMINS: Vitamins are the organic compounds required by the plants and animals body to grow. The name 'vitamin' came from "vital amines". Classification of Vitamins: There are 13 vitamins which our body requires and these are: • Vitamin A • Vitamin C • Vitamin D • Vitamin E • Vitamin K • Vitamin B: It further includes: 1. Thiamine 2. Riboflavin 3. Niacin 4. Pantothenic acid 5. Biotin 6. Vitamin B-6 7. Vitamin B-12 8. Foliate A vitamin is a component of the balanced diet which our body cannot manufacture on It’s own and we have to consume it directly through food, pills or through tonics. So the vitamins are very important for the daily intake because a deficiency can cause many diseases in our body. The vitamin acts as tiny nutrients in our body. The balanced diet is required to prevent the deficiency of vitamins in our body. The fat-soluble vitamins are those which are soluble in fat with the help of bile acids in our body. These vitamins are absorbed by our body from the intestinal tract. These are stored in liver and fatty tissues. Fat soluble Vitamins are: VITAMIN A: It is necessary for the formation of bone and tissues. The sources of Vitamin A are: Carrots, Green Vegetables , Sweet Potatoes, Pumpkins, Winter Squash , Apricots, Milk And Dairy Products. The benefits of Vitamin A are: • It is essential to fight infection in the body...
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...Fat- and Water- Soluble Vitamins Alyssa Cruz SCI/241 November 14, 2013 Summer Dale Fat- and Water- Soluble Vitamins According to the textbook “vitamins are organic compounds that are essential in the diet in small amounts to promote and regulate body processes necessary for growth, reproduction, and the maintenance of health.” (Grosvenor & Smolin, Ch. 7 pg. 200) Vitamins are classified into two groups based of their solubility, as some are soluble in water and others are soluble in fat, with these characterizations we are able to know more about how the different types of vitamins are absorbed, transported, excreted, and stored within the body. Your body gets the vitamins it needs through the foods consumed, as almost all foods contain vitamins of some sort, and all food groups contain foods, which are good sources of the various vitamins as well. Vitamins are important to they body as mentioned before; they are essential to help encourage and regulate regular bodily functions. Each vitamin has at least one important function in the body, and it is often that the different types of vitamins work together to ensure the health of a particular organ or system. Fat-soluble vitamins are vitamins A, D, E, and K, and they are found along the fats contained in foods, in which they are also dissolved. Some high nutrient sources of fat-soluble vitamins are animal sources such as fortified milk and margarine, cheese, eggs, butter and liver for vitamin A. Egg yolks, liver...
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...Soluble vitamins Vitamins are a valuable component to a healthy diet, because our bodies cannot make them or our bodies cannot produce enough of them to provide adequate nutrition to our cells. Vitamins are essential for everyday body functions such as cell growth, blood cell production, hormone production, and metabolism. Vitamins can also affect body systems such as the reproductive system, circulatory system, and the immune system. Fat soluble vitamins consist of vitamin A, D, E, and K. These vitamins only dissolve in fat not in water and are stored in fatty tissues as well as the liver. These vitamins can be stored for long periods of time and people consuming a well-balanced diet do not need to supplement them. It is more common for people to have too much of these of these vitamins in their system which can be toxic than with the water soluble vitamins. Vitamin A is found in animal products such as liver, egg yolks, dairy products, and fish. Vitamin D can be found in dairy products such as milk, but also 10 minutes in the sun can give you your daily dose. This vitamin helps with the hardening of bones and teeth. Vitamin E is considered an antioxidant and helps to protect vitamins A and C. it also promotes the metabolism of iron and helps to maintain the nervous system. Vitamin E can be found in whole grains, nuts and seeds. Vitamin K is important to help in clotting blood. This vitamin also helps the body’s bones to hold calcium in. This vitamin is naturally produced...
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...Task 1d The digestive system is very important in digesting food and breaking it down so it can be digested easily. Throughout the process there are nutrients which are absorbed. There are many things that contributed to the digestive system such as the mouth which produces saliva which helps to break down food and nutrients such as carbohydrates with the help of an enzyme called amylase. The major food groups which are called macro nutrients include carbohydrates, proteins and fats. All of these nutrients play an important role in the body. There are also many micro-nutrients which include vitamins and minerals which provide the body with health and well-being. The main macro-nutrient is carbohydrate, this nutrient is mainly to provide energy...
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... Identify the anatomical structure of the GIT? * Mouth * Pharynx * Oesophagus * Stomach * Small intestine * Large intestine 1.2 – Explain the functions of the features identify in activity 1.1? * Mouth: Food begins its journey through digestive system in the mouth; inside the mouth are many organs that aid in the digestion of food –the tongue, teeth, and salivary glands. Teeth chop food into small pieces, which are moistened by saliva before the tongue and other muscles push the food into the pharynx. * Pharynx: the throat; a tube that starts at the internal nares and runs partway down the neck where it opens into the oesophagus posteriorly and the larynx anteriorly. It functions as a passage way for both the digestive and respiratory systems. The pharynx receives the food after being swallowed and pushes it to the oesophagus. * Oesophagus: The hollow muscular tube that connects the pharynx and the stomach. The oesophagus contracts to produce wavelike motions, it receives food from the mouth when you swallow by means of a series of muscular contractions called peristalsis, the oesophagus delivers food to the stomach At the inferior end of the oesophagus is a muscular ring called the lower oesophageal sphincter .The function of this sphincter is to close of the end of the oesophagus and trap food in the stomach. * Stomach: The J shaped enlargement of the...
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...foods we habitually eat, plays a vital role in our well being (Oxford Dictionaries). In light of this fact, the nutritional value of our diet either has a healthy or unhealthy impact on the body. The nutrients found in our diets are essential for the development and maintenance of biological functions that are necessary for sustaining life. Nutrients are the fundamental elements or chemical substances that makeup the foods we eat and they are affected differently by the various biological processes in the body (Mosby's Medical Dictionary). Together, they give food theirs their distinct color, flavor and texture (Tull) There are six types of nutrients which are classified as: macronutrients, micronutrients and water. Macronutrients, as the term implies are large in size and are required in large quantities by the body to provide energy, growth, development and regulation metabolic functions. This group consists of protein, fat and carbohydrates. On the other hand, micronutrients are smaller in comparison and only a minute amount is required by the body to aid macronutrients in their various capacities. Micronutrients are made up of vitamins and minerals. Coherently, water is needed to...
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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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...------------------------------------------------- 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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...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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...CHAPTER I INTRODUCTION We are what we eat! It's all very well claiming that you eat freshly-cooked meat and vegetables. But how is it cooked? Eating fried food, however recently it was picked, dug up, caught or slaughtered, isn't exactly the healthiest way of dining. Especially if was exposed to chemicals while it was growing, or being reared. Eating healthy is not just about having a salad in fact it is a field of a multi-disciplined culinary arts. The most important factor about a spa cuisine is that it focuses on your health, with a balanced diet on order to help you in the long term. A good diet will help you to be productive, and will enable you to deliver better results in any field of productivity, be it professional or personal. It’s not only the food we eat but it is the method of cooking that matters as well, over-cooking can destroy the nutrients therefore grilling, wok-cooking are good recommendations as far as cooking is concerned and of course microwave cooking is another way of cooking food without applying much fat or oil in it. Food that was exposed to chemicals while it was growing or being reared is not a choice for healthy food either. And in these days, when taking care of the outside of your body with innumerable spa treatments is so popular, doesn't it make sense to think more seriously. Many people are beginning to think so. And that's why there's an ever-increasing demand for Spa Cuisine. Spa cuisine is essentially taking...
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...DO NOT delegate what you can EAT! E - evaluate A - assess T - teach addisons= down, down down up down cushings= up up up down up addisons= hyponatremia, hypotension, decreased blood vol, hyperkalemia, hypoglycemia cushings= hypernatremia, hypertension, incrased blood vol, hypokalemia, hyperglycemia No Pee, no K (do not give potassium without adequate urine output) EleVate Veins; dAngle Arteries for better perfusion A= appearance (color all pink, pink and blue, blue [pale]) P= pulse (>100, < 100, absent) G= grimace (cough, grimace, no response) A= activity (flexed, flaccid, limp) R= respirations (strong cry, weak cry, absent) TRANSMISSION-BASED PRECAUTIONS: AIRBORNE My - Measles Chicken - Chicken Pox/Varicella Hez - Herpez Zoster/Shingles TB or remember... MTV=Airborne Measles TB Varicella-Chicken Pox/Herpes Zoster-Shingles Private Room - negative pressure with 6-12 air exchanges/hr Mask, N95 for TB DROPLET think of SPIDERMAN! S - sepsis S - scarlet fever S - streptococcal pharyngitis P - parvovirus B19 P - pneumonia P - pertussis I - influenza D - diptheria (pharyngeal) E - epiglottitis R - rubella M - mumps M - meningitis M - mycoplasma or meningeal pneumonia An - Adenovirus Private Room or cohort Mask 1 CONTACT PRECAUTION MRS.WEE M - multidrug resistant organism R - respiratory infection S - skin infections * W - wound infxn E - enteric infxn - clostridium difficile E - eye infxn - conjunctivitis SKIN INFECTIONS VCHIPS ...
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...DO NOT delegate what you can EAT! E - evaluate A - assess T - teach addisons= down, down down up down cushings= up up up down up addisons= hyponatremia, hypotension, decreased blood vol, hyperkalemia, hypoglycemia cushings= hypernatremia, hypertension, incrased blood vol, hypokalemia, hyperglycemia No Pee, no K (do not give potassium without adequate urine output) EleVate Veins; dAngle Arteries for better perfusion A= appearance (color all pink, pink and blue, blue [pale]) P= pulse (>100, < 100, absent) G= grimace (cough, grimace, no response) A= activity (flexed, flaccid, limp) R= respirations (strong cry, weak cry, absent) TRANSMISSION-BASED PRECAUTIONS: AIRBORNE My - Measles Chicken - Chicken Pox/Varicella Hez - Herpez Zoster/Shingles TB or remember... MTV=Airborne Measles TB Varicella-Chicken Pox/Herpes Zoster-Shingles Private Room - negative pressure with 6-12 air exchanges/hr Mask, N95 for TB DROPLET think of SPIDERMAN! S - sepsis S - scarlet fever S - streptococcal pharyngitis P - parvovirus B19 P - pneumonia P - pertussis I - influenza D - diptheria (pharyngeal) E - epiglottitis R - rubella M - mumps M - meningitis M - mycoplasma or meningeal pneumonia An - Adenovirus Private Room or cohort Mask 1 CONTACT PRECAUTION MRS.WEE M - multidrug resistant organism R - respiratory infection S - skin infections * W - wound infxn E - enteric infxn - clostridium difficile E - eye infxn - conjunctivitis SKIN INFECTIONS VCHIPS V - varicella zoster C - cutaneous diphtheria H -...
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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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...Occupational Health Q1.( A) Define Health Hazards. Explain the processes that can be hazardous for the health of workers with examples. ANS. Health hazard is the state of events which has the potential to threaten and / or adversely affect health of the exposed employees. Or A danger to health resulting from exposure to environmental pollutants, such as asbestos or ionizing radiation, or to a life-style choice, such as cigarette smoking or chemical abuse. Health hazards may be classified as below 1. Chemical 2. Physical 3. Mechanical 4. Biological 5. Psychosocial Above mentioned hazards as well as all other health hazards are disastrous due to their adverse effects on exposed people like Bodily injury, Disease, Change in the way the body functions, grows, or develops, Effects on a developing fetus (teratogenic effects, fetotoxic effects), Effects on children, grandchildren, etc. (inheritable genetic effects) Decrease in life span, Change in mental condition resulting from stress, traumatic experiences, exposure to solvents. Effects on the ability to accommodate additional stress Following are some processes that can be hazardous for the health of workers 1. Abrasive blasting; abrasive blasting operations can create high levels of dust and noise. Abrasive material and the surface being blasted may contain toxic materials (e.g., lead paint, silica) that are hazardous to workers. Silica sand (crystalline) can cause silicosis, lung...
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...Herbs: Black Cohosh is used to treat menopausal symptoms. When taken with an antihypertensive, it may cause hypotension. Licorice can increase potassium loss and may cause dig toxicity. 2. With acute appendicitis, expect to see pain first then nausea and vomiting. With gastroenitis, you will see nausea and vomiting first then pain. 3. If a patient is allergic to latex, they should avoid apricots, cherries, grapes, kiwi, passion fruit, bananas, avocados, chestnuts, tomatoes and peaches. 4. Do not elevate the stump after an AKA after the first 24 hours, as this may cause flexion contracture. 5. Beta Blockers and ACEI are less effective in African Americans than Caucasians. 1. for the myelogram postop positions. water based dye (lighter) bed elevated. oil based dye heavier bed flat. 2.autonomic dysreflexia- elevated bed first....then check foley or for impaction 3. any of the mycin's..check for tinnitus or hearing loss 4. cloudy dialysate...always futher assess and call doctor 5.osteoporosis prevention and mgt. choose weight bearing (walking) instead of calcium if both are choices 1. Dilantin can cause gingival hypoplasia, advise good oral hygiene and freq. dental visits, IVP 25-50 mg/min...
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