Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
Atherosclerosis is a condition in which cholesterol calcium and biochemical waste are deposited in the walls of blood vessels. It is an underlying cause of most heart attacks and strokes.
Basic Nutrition gives an overview of the classification of nutrients and the deficiency diseases one can develop if unable to take a balanced diet.
The knowledge can be used to promote healthy nutritional practices in the community and participate in prevention of nutrition related illnesses in adults, children, adolescents, the sick and the , elderly
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
Atherosclerosis is a condition in which cholesterol calcium and biochemical waste are deposited in the walls of blood vessels. It is an underlying cause of most heart attacks and strokes.
Basic Nutrition gives an overview of the classification of nutrients and the deficiency diseases one can develop if unable to take a balanced diet.
The knowledge can be used to promote healthy nutritional practices in the community and participate in prevention of nutrition related illnesses in adults, children, adolescents, the sick and the , elderly
The BalanCHIng® Method - a metaphorical view on healing trauma, grief & painMonika Marguerite Lux
The BalanCHIng® Method is a cutting edge dynamic new transpersonal Psychotherapy that provides highly focused metaphysical healing through a combination of intuitive counseling and advanced energy healing technique.
Du Mediaplanning au Content Management - Présentation Coca-Cola au Petit Club...Petit Web
Présentation Coca-Cola au Petit Club du 7 janvier 2014. Compte-rendu : http://www.petitweb.fr/actualites/brand-publishing-les-7-regles-dor-de-cetelem-coca-cola-et-m6/
How you identify the fatty types you eatAhmed Wahdan
We all have our eating habits, some more or less good for our health. On fatty acids (lipids, fats), be aware that they are not equivalent. Some are in favor, others limit. If you identify those you consume regularly, you can then make a few adjustments to your highest good!
The Nutrition and Dietitics Department of Dr. K. M. Cherian's Frontier Lifeline Hospital, Chennai has put down tips and recipes for maintaining a healthy heart
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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
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
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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.
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
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These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
2. •Fats belong to a group of substances called
lipids, which do not dissolve in water.
•Fats are organic compounds that are made up
of carbon, hydrogen, and oxygen. They are
sources of energy in foods.
3. ANIMAL ORIGIN
-meat and meat products, eggs and dairy
products like butter, cheese, milk and cream.
4. PLANT ORIGIN
-fats can be found in plant seeds, fruits
and nuts.
5. Visible fats
-Are obvious fats that are plain to see.
7. Saturated fat
•This type of fat is typically found in large
amounts in foods from animals. Many
baked goods such as cakes, biscuits and
pastries are also high in saturated fat.
Excessive intake of saturated fat can
increase blood cholesterol levels.
8. RECOMMENDED SATURATED FAT INTAKE
Guideline
Energy intake in Daily
11% x EI
calories Amount
(GDA)
Women 1,940 kcal 213 kcals 20 g/d
Men 2,550 kcal 280 kcals 30 g/d
10. Monounsaturated Fat
This is found in significant amounts in most
types of fats of plant origin, such as nuts, avocado
pears, rapeseed oil and olive oil.
Monounsaturated fats do not raise blood
cholesterol and evidence shows that they reduce
blood cholesterol levels if they replace saturated
fat in the diet.
11. Polyunsaturated Fat
Polyunsaturated fat can actively reduce
blood cholesterol levels. Found in oily fish
specifically appear to have no effect on blood
cholesterol levels, but they do alter the
consistency of blood.
12. Trans-Fatty Acids
They are classed as bad fats because they
raise cholesterol, although technically speaking
they are unsaturated fats. They are the one
exception to the rule that unsaturated fats are
good for health.
13. FOOD SOURCES IN THE VARIOUS TYPES OF FATTY ACIDS
Type of fat Sources
Saturated Butter, cheese, meat, meat products
(sausages, hamburgers), full-fat milk
and yoghurt, pies, pastries, lard,
dripping, hard margarines and baking
fats, coconut and palm oil.
Monounsaturated , rapeseed, nuts (pistachio, almonds,
hazelnuts, macadamia, cashew,
pecan), peanuts, avocados, and their
oils.
14. Polyunsaturated Omega-3 polyunsaturated: Salmon,
mackerel, herring, trout (particularly rich
in the long chain omega-3 fatty acids EPA
or eicosapentaenoic acid and DHA or
docosahexaenoic acid). Walnuts,
rapeseed, soybean, flax seed, and their
oils (particularly rich in alpha-linolenic
acid).
Omega-6 polyunsaturated: Sunflower
seeds, wheat germ, sesame, walnuts,
soybean, corn and their oils. Certain
margarines (read the label).
15. Trans-fatty acids Some frying and baking fats (e.g.
hydrogenated vegetable oils) used in
biscuits, cakes and pastries, dairy
products, fatty meat from beef and
sheep.
16. Fat as a source of energy.
Fat is the primary source of energy during
rest, sitting, standing in place and during activities
of lower intensity but of longer duration
17. Fat supplies 9 kcal per gram which is 5
more kcal than what carbohydrate or protein
supplies.
18. Fat as a cell structure.
Myelin sheat is a special fat coating that
protects nerve fibers and helps relay the nerve
impulses.
19. Fat as a source of essential fatty acids.
Linoleic (Omega-6) and Alpha-linoleic
(Omega-3) fatty acids are not made by the body on
it’s own so it needs to be obtained from foods.
These fatty acids come from polyunsaturated fats.
20. Eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA) are Omega-3 fatty
acids that are needed for the brain development of
babies and young children.
21. Fat as a regulator of body functions.
Omega-3 and omega-6 fatty acids are used
to make hormone-like compounds called
eicosanoids, these help regulate bodily functions
such as blood clotting, immune function and blood
pressure control.
22. EPA and DHA are precursors of natural anti-
inflammatory substances called prostaglandins
and leukotrienes.
Cholesterol helps in making vitamin D
(calcium regulator), bile acids (emulsifiers), and
hormones such as cortisol, estrogen, and
testosterone.
23. Fat as a contributor to feeling of
fullness, taste and smell.
Fats bring important ‘mouth feel’ and flavor to
many foods. Fats have also satiety value which is
due partly by the slower rate of digestion of fats in
comparison to carbohydrate and protein.
24. Fat as an energy reserve and emergency fuel.
Fat is the primary form in which energy is
stored in cells, collectively called adipose tissue.
One pound of stored fat is equivalent to 3500
kcal.
*18%-24% for women * 15%-18% for men
25. Fat as a protein sparer.
Fat spares protein from being burned for
energy. In this way, protein can do its many
important tasks in the body.
26. Fat as an insulator and protector.
Subcutaneous fat (fat layer under the skin)
insulates the body against extreme temperatures
and provides a protective pad for critical organs
against shock.
Fats also helps absorb and transport vitamins A,
D, E, and K.
27. •Fat requires the presence of enzymes (lipase)
and mixing compounds (bile) from the gallbladder
for digestion.
MOUTH
-actions by a lingual lipase released by
Ebner’s glands at the back of the tongue.
28. STOMACH
-little digestion takes place; muscle action of
stomach continues to mix fat with stomach
contents.
-Gastric lipase (or tributyrinase) acts on
emulsified butterfat.
29. INTESTINE
Bile –secreted by the gal bladder to
through the hormone cholecystokinin.
-emulsifies fat for preparation for fat
digestion by specific enzymes:
pancreatic lipase (steapsin), this
breaks off one fatty acid at a time from
the glycerol base fats.
30. INTESTINE
Cholesterol enterase
–acts on free cholesterol to form a
combination of cholesterol and fatty
acids in preparation for absorption.
31. •Fat requirements may be computed based on total
energy allowance per day.
•Filipinos (4 to adults) require about 20 to 30%of
fat per day.
Women= 20%
Men= 30%
Infants needs about 30 to 40% per day.
32. The following recommendation of the kind of fat are
based from the National Cholesterol Education
Program:
SFA: less than 7% of calories
PUFA: up to 10% of energy intake
MUFA: up to 20% of energy
Cholesterol: no more than 300 mg per
day is ideal.
33. WHAT IS YOUR UPPER LIMIT ON FAT FOR THE CALORIES
YOU CONSUME?
Total Calories per Saturated Fat in Total Fat in Grams
Day Grams
1,600 18 or less 53
2,000* 20 or less 65
2,200 24 or less 73
2,500* 25 or less 80
2,800 31 or less 93
34.
35. CANCER
Cancer is a condition where the cells of the
body start to grow in a rapid, uncontrollable
way. Monounsatured fats and omega 3 essential
fatty acids (EFAs) have been linked with the
prevention of breast cancer, colon
cancer and prostate cancer. Being deficient in
these types of fat removes this protection and
increases your cancer risk.
36. FAT-SOLUBLE VITAMIN DEFICIENCY
Reducing your dietary fat intake significantly
can cause you to become deficient in these
essential vitamins which can lead to a number of
unpleasant symptoms including anemia (a low red
blood cell count), vision problems, weak bones and
skin problems.
37. UNDERNUTRITION
Insufficient fat in the diet results in weight
loss and thinness. Nutrition survey conducted by
the Food and Nutrition Institute suggests that many
Filipinos do not meet their energy needs from fat.
39. HIGH BLOOD PRESSURE
High blood pressure is a condition which can
damage your blood vessels and vital organs. It also
increases your risk of a heart attack or a
stroke. Regular consumption of omega 3 EFAs can
lower blood pressure whilst not getting enough can
have the opposite effect and lead to high blood
pressure.
40. HEART DISEASE
Elevated blood cholesterol is a major risk
factor for heart and artery diseases.
Replace saturated fats with unsaturated fat to
maintain heart health.
e.g. Omega-3 fatty acids keeps cholesterol and
triglycerides levels low, stabilizing heart beat, and
reducing blood pressure.
41. OBESITY
People who eat high-fat diets regularly may
exceed their energy needs and gain weight.
Overweight and obesity are defined as abnormal or
excessive fat accumulation that presents a risk to
health.
A crude population measure of obesity is the body
mass index (BMI), a person’s
42. weight (in kilograms) divided by the square of his
or her height (in metres). A person with a BMI of
30 or more is generally considered obese. A
person with a BMI equal to or more than 25 is
considered overweight.