To perform at their best, dancers need to consume adequate calories, carbohydrates, protein, fat, vitamins, minerals, and fluids to fuel their training. The document recommends dancers consume 45-55 calories per kilogram of body weight daily, with carbohydrates making up 55-65% of calories to replenish glycogen stores. Adequate protein, fat, and micronutrients are also important. Staying hydrated by drinking fluids regularly is essential to prevent fatigue and optimize performance.
A detailed PPT on Most important sports nutrition supplements like BCAAs (Branched chain amino acids), Proteins, Creatine, Omega 3, Glucosamine, Multivitamins, Green Tea, Caffeine, Glutamine, Nitric Oxide. You will learn information about them. A short PPT by www.sportsnu.in
Caren Biddulph Sports Nutrition - Sydney Expo Presentationthe AIPT
Australian Institute of Personal Trainers nutrition contributor and Caren Biddulph speaks at the Sydney Fitness & Health Expo about performance nutrition.
Caren Biddulph is an Accredited Practicing Dietitian, Nutritionist and Registered Sports Dietitian. She is also a triathlete and power yoga instructor. Caren completed her Nutrition and Dietetics degree (Bachelor of Science) in South Africa, and then gained her Masters in Sports Nutrition at Griffith University, Australia. She has dedicated much of her career to sports nutrition and also completed the postgraduate International Olympic Committee (IOC) Diploma in Sports Nutrition in Geneva.Believing that a balanced diet and exercise program are the cornerstones of wellbeing, Caren hopes to share her passion in educating others about the importance of nutrition for athletes.
(View video: https://youtu.be/SDCZN6Bl9Ao)
Sports nutrition is important aspect of training for an athlete. Adequate amount of nutrients ensure effective performance. We have end number of types of games and sports, the diet and nutritional requirements vary as per the activity demand and other details. Read this presentation to Know more.
SPORTS NUTRITION - HOW A NUTRITIONIST SHOULD VIEW SUPPLEMENTS AND CHOOSE WISELY?QNT
A Seminar to Nutritionists at the ALL INDIA INSTITUTE OF MEDICAL SCIENCE conducted by the INDIAN DIETETIC ASSOCIATION in collaboration with QNT.
Speaker - RYAN FERNANDO
The Macronutrients' Role in Physical PerformanceChad Wessinger
During the fall semester of senior year of undergraduate classes, I designed a lesson plan for a short presentation targeted towards high school athletes to give them a basic overview of the macronutrients' role in exercise. I presented this to my fellow classmates in my Nutrition Education and Counseling class.
A detailed PPT on Most important sports nutrition supplements like BCAAs (Branched chain amino acids), Proteins, Creatine, Omega 3, Glucosamine, Multivitamins, Green Tea, Caffeine, Glutamine, Nitric Oxide. You will learn information about them. A short PPT by www.sportsnu.in
Caren Biddulph Sports Nutrition - Sydney Expo Presentationthe AIPT
Australian Institute of Personal Trainers nutrition contributor and Caren Biddulph speaks at the Sydney Fitness & Health Expo about performance nutrition.
Caren Biddulph is an Accredited Practicing Dietitian, Nutritionist and Registered Sports Dietitian. She is also a triathlete and power yoga instructor. Caren completed her Nutrition and Dietetics degree (Bachelor of Science) in South Africa, and then gained her Masters in Sports Nutrition at Griffith University, Australia. She has dedicated much of her career to sports nutrition and also completed the postgraduate International Olympic Committee (IOC) Diploma in Sports Nutrition in Geneva.Believing that a balanced diet and exercise program are the cornerstones of wellbeing, Caren hopes to share her passion in educating others about the importance of nutrition for athletes.
(View video: https://youtu.be/SDCZN6Bl9Ao)
Sports nutrition is important aspect of training for an athlete. Adequate amount of nutrients ensure effective performance. We have end number of types of games and sports, the diet and nutritional requirements vary as per the activity demand and other details. Read this presentation to Know more.
SPORTS NUTRITION - HOW A NUTRITIONIST SHOULD VIEW SUPPLEMENTS AND CHOOSE WISELY?QNT
A Seminar to Nutritionists at the ALL INDIA INSTITUTE OF MEDICAL SCIENCE conducted by the INDIAN DIETETIC ASSOCIATION in collaboration with QNT.
Speaker - RYAN FERNANDO
The Macronutrients' Role in Physical PerformanceChad Wessinger
During the fall semester of senior year of undergraduate classes, I designed a lesson plan for a short presentation targeted towards high school athletes to give them a basic overview of the macronutrients' role in exercise. I presented this to my fellow classmates in my Nutrition Education and Counseling class.
Mark McCrindle is a social researcher with an international reputation for tracking the emerging trends and analysing the diverse generations. He is the Director of McCrindle Research, whose clients include over 100 multinational organisations. His highly valued research and reports have developed his renown as a futurist, demographer and social commentator. Mark is highly regarded for his engaging presentations whether they be keynote addresses at conferences, boardroom briefings or facilitated workshops.
A Qualitative Study on Performance Bugs (MSR 2012)Bram Adams
Software performance is one of the important qualities that makes software stand out in a competitive market. However, in earlier work we found that performance bugs take more time to fix, need to be fixed by more experi- enced developers and require changes to more code than non-performance bugs. In order to be able to improve the resolution of performance bugs, a better understanding is needed of the current practice and shortcomings of reporting, reproducing, tracking and fixing performance bugs. This paper qualitatively studies a random sample of 400 performance and non-performance bug reports of Mozilla Firefox and Google Chrome across four dimensions (Impact, Context, Fix and Fix validation). We found that developers and users face problems in reproducing performance bugs and have to spend more time discussing performance bugs than other kinds of bugs. Sometimes performance regressions are tolerated as a trade- off to improve something else.
http://sail.cs.queensu.ca/publications/pubs/MSR2012_Zaman.pdf
Implicación en 2.0, experiencia del Distrito Costa del Sol de Málaga Innovando en Jueves 02
Yolanda de Mesa, médico de familia, del Distrito de Atención Primaria Costa del Sol fue la encargada de dar a conocer cómo se ha implicando este distrito en la web 2.0 y las redes sociales. Puso el acento en cómo la implicación de los directivos de los centros sanitarios debe llevar a la implicación de los profesionales, ilusionándolos para afrontar los nuevos retos que plantea la web 2.0. y facilitándoles recursos y formación rigurosa. "La comunicación horizontal entre personas hace que fluya el ingenio hacia una inteligencia colectiva sin necesidad de recorrer estructuras jerárquicas que obstaculicen la inmediatez y la posibilidad de aportación". Manuel Bayona, Director del Distrito Costa del Sol.
Innovando en Jueves está en:
www.juntadeandalucia.es/salud/innovandoenjueves
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http://www.youtube.com/watch?v=0Bp5tetXAno&feature=BFa&list=PL8846DDEF85BE78AF
Whether you exercise to keep fit, participate regularly in an organised sporting activity, or are training to reach the peak level of your sport, good nutrition is an essential tool to help you perform at your best.
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The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and offering a wide range of dental certified courses in different formats.
PHYSICAL EDUCATION 11 - Diet and NutritionMarvin Bronoso
PHYSICAL EDUCATION 11 - Diet and Nutrition
LESSON 4
A Well Balance Diet
TOPICS:
○ Components of a well balanced diet
○ Energy Balance
○ Vitamins and Minerals
○ Fiber and Water Function
The diet and nutrition required for any sportsperson are different and tailored to the specific needs and training regime of the person. The diet varies with the sport and it is required to consult a sports nutritionist for it.
We all want fields to play on with all this rain, is turf the answer? Decide for yourself, use this well done presentation from Mt. Sinai Childrens Hospital as your starting point!
with all the rain we all want turf fields for play, but is grass safer? Great presentation from Mt. Sinai Children\'s Hospital on health safety of turf fields, who knew?
this is a recent patient self report tool published in a peer reviewed journal that I have use to help lend a little clarity the increasing number of young athletes I see with hip labral symptoms or a diagnosis of FAI
a little dated, about 5 years, but still a great starting point for those interested in performance or rehab of the athlete's lumbar spine, more to come!
Basavarajeeyam is an important text for ayurvedic physician belonging to andhra pradehs. It is a popular compendium in various parts of our country as well as in andhra pradesh. The content of the text was presented in sanskrit and telugu language (Bilingual). One of the most famous book in ayurvedic pharmaceutics and therapeutics. This book contains 25 chapters called as prakaranas. Many rasaoushadis were explained, pioneer of dhatu druti, nadi pareeksha, mutra pareeksha etc. Belongs to the period of 15-16 century. New diseases like upadamsha, phiranga rogas are explained.
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
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Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
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Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
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Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
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Dance nutrition
1. Nutrition Fact Sheet
Fueling the Dancer
by the International Association for Dance Medicine and Science
www.DanceMedicine.org
T o perform at their best, dancers need to be well fueled
for classes, rehearsals, and performances. This paper
will present a strategy for obtaining the energy needed for
During long rehearsals it is also important to ingest
some carbohydrate to maintain circulating levels of glu-
cose to prevent fatigue. A good way to ingest this carbo-
dance training and the right balance of carbohydrate, fat, hydrate is in solution such as sports drinks that are
protein, micronutrients, and fluids. specially formulated to contain the right amount of carbo-
One important challenge facing many dancers is not hydrate (6-8% glucose) to empty from the stomach
ingesting sufficient quantities of food to meet the energy quickly. Ingesting carbohydrate in a solution provides the
demands of dance. The first step in planning a high per- added benefit of fluid replacement.
formance diet is to be sure that the dancer is obtaining After a period of dancing, the muscles require an ade-
adequate caloric intake. The easiest rough estimate of quate supply of carbohydrate to replenish the muscle
how many calories a dancer requires during heavy training glycogen stores. Because the fastest rate of glycogen re-
is 45-50 calories per kilogram of body weight for females synthesis occurs in the 2 hours following exercise, it is
and 50-55 calories per kilogram of body weight for males. important to ingest carbohydrate as soon as possible after
For a more accurate assessment, dancers should consult a a long or strenuous exercise period to refill muscle stores
dietitian. and be ready for the next activity.
A low caloric intake will not only compromise energy
Fat
availability, it can also lead to an under-ingestion of many
micronutrients that could affect performance, growth and Fat from the diet provides structure for all cell mem-
health. After calculating the number of calories needed, branes, comprises the insulating layer around nerves,
the next step is to estimate the necessary amount of carbo- forms the base of many hormones, is needed for the
hydrate, fat, and protein, the building blocks of the diets. absorption of fat soluble vitamins, and is an important fuel
for muscles. The estimated grams of fat in the diet are
Carbohydrate
about 1.2 gm per kilogram of body weight. Because in-
A dancer’s diet should be composed of about 55-60% car- gestion of high amounts of saturated fats is associated
bohydrate, 12-15% protein, and 20-30% fat. During with chronic disease, the recommended amount of satu-
heavy training and rehearsals the amount of carbohydrate rated fat in the diet should be less than 10%.
should be increased to about 65%. The reason is that car- Muscle and adipose (fat) tissue store fat in the form of
bohydrate in the major energy source in muscles. Ingested triglycerides. During exercise, triglycerides are broken
carbohydrate is broken down into simple sugars (glucose) down into fatty acids which are metabolized to produce
in the digestive tract then stored in muscle in the form of energy for muscle contraction. Fatty acids are used as an
glycogen, the primary fuel for energy production. Danc- energy source in the muscle for endurance activities such
ers who do not ingest sufficient carbohydrate in their diet as during a long rehearsal where the body is continuously
will compromise their ability to train because of low exercising for over 20 minutes at a time. A diet too low in
muscle glycogen levels. They may feel more fatigued fat can have serious health consequences and ultimately
during classes and rehearsals. can impair performance.
To achieve a high carbohydrate diet, food choices
Protein
should be complex carbohydrate (bagels, cereal, bread,
english muffins, pasta, rice) rather than simple sugars, Adequate protein ingestion is essential for all athletes who
because complex carbohydrate has many micronutrients are training. For those athletes who are not building mus-
associated with it (nutrient dense) while simple sugars are cle, protein is needed to repair the breakdown of muscle
nutrient poor. The estimated carbohydrate need is 6-10 fibers that are stressed by constant use. Protein is also
grams of carbohydrate per kilogram of body weight. used as an auxiliary fuel, and it is important for synthe-
In addition to meals, other times when carbohydrate sizing the many enzymes necessary for metabolism. The
ingestion is important are before, during, and after class, estimated protein need is 1.4-1.6 grams of protein per
rehearsal, or performance. About 1-2 hours prior to these kilogram of body weight. For non-vegetarians, chicken or
activities, a small carbohydrate snack should be con- turkey without the skin are excellent low fat protein
sumed. This will increase glucose levels in the circulation sources. For vegetarians, tofu, seitan (wheat gluten), and
and “top-off” muscle glycogen stores. A carbohydrate mixtures of beans and rice are good protein choices. Pro-
snack, such as a bagel or commercially available “energy” tein powders are not necessary, even for male dancers, if
bars, can provide the added boost needed for optimal they are following the recommendations above. If a pro-
performance. tein supplement is warranted, the best choice is milk pow-