Nutrition labels and my pyramid
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Nutrition labels
The document discusses comparing nutrition facts labels on food products. It notes that many consumers use food labels to support weight loss, healthy eating, and balanced diets. However, some claims on food packaging can be misleading. The document provides tips on how to properly read and analyze nutrition facts labels, such as comparing similar products, checking ingredients, and being wary of terms like "trans fat free". It also lists several references on nutrition labeling research.
Nielsen global food labeling report jan2012
This 3 sentence summary provides the key points from the document:
More than half of global consumers consider themselves overweight, with half trying to lose weight primarily through diet and exercise. However, understanding of nutritional labels is low, with over half having difficulty grasping the information and less than half feeling they understand labels mostly. Consumers are also skeptical of health claims on packaging, with over two-thirds believing nutritional claims are sometimes or never trustworthy.
Foodlabels
This document provides information about healthy eating guidelines and nutrition labels. It discusses the Dietary Guidelines for Americans, which recommends making smart choices within food groups, balancing food and physical activity, and getting the most nutrition from calories. It also covers essential nutrients, reading nutrition labels, and using claims on food packages to identify nutritional properties. The overall goal outlined is to help consumers make informed choices to support a healthy diet.
Nutrition Facts Label Changes & New Dietary Guidelines by Alice Wilkinson
The new labeling regulations are here! See what's changing and how it may impact your products. The FDA published the final rules in the Federal Register on May 27, 2016. There are also changes to the Daily Values for several nutrients. Most of the published guides are not covering these updates, and they're not that easy to find in the Federal Register. These changes could have a significant impact on your front-of-package claims.
Nutrition facts
The nutrition label provides key information about the calories, nutrients, and ingredients contained in food items. It lists the serving size, number of servings per container, calories per serving, % daily value of nutrients, limits on fats, cholesterol, sodium, and highlights important vitamins, minerals, and fiber. The label guides consumers in making healthy choices and understanding the nutritional breakdown of packaged foods.
Ntr 300 nutrition facts
This document provides tips for living a healthier lifestyle, including drinking water before meals, eating whole foods in their natural state, brushing teeth after eating, eating smaller meals more frequently, being active by doing things that involve movement if bored, choosing non-sweet whole foods as snacks, checking nutrition labels for ingredients and serving sizes, and avoiding foods high in trans fat, sugar, and sodium. It also distinguishes between "good" and "bad" preparation methods for foods.
Facts on Nutrition
This document discusses facts about nutrition and provides information on corn, grains, raw diets, and by-products. It aims to share the truth about these topics and was created by an unknown author.
Top 10 Weight Loss Myths, Tips and Nutrition Facts
There are lots of misconception and myth about weight loss. In this presentation know nutrition facts and tips for weight loss.
Recommended
Nutrition labels
The document discusses comparing nutrition facts labels on food products. It notes that many consumers use food labels to support weight loss, healthy eating, and balanced diets. However, some claims on food packaging can be misleading. The document provides tips on how to properly read and analyze nutrition facts labels, such as comparing similar products, checking ingredients, and being wary of terms like "trans fat free". It also lists several references on nutrition labeling research.
Nielsen global food labeling report jan2012
This 3 sentence summary provides the key points from the document:
More than half of global consumers consider themselves overweight, with half trying to lose weight primarily through diet and exercise. However, understanding of nutritional labels is low, with over half having difficulty grasping the information and less than half feeling they understand labels mostly. Consumers are also skeptical of health claims on packaging, with over two-thirds believing nutritional claims are sometimes or never trustworthy.
Foodlabels
This document provides information about healthy eating guidelines and nutrition labels. It discusses the Dietary Guidelines for Americans, which recommends making smart choices within food groups, balancing food and physical activity, and getting the most nutrition from calories. It also covers essential nutrients, reading nutrition labels, and using claims on food packages to identify nutritional properties. The overall goal outlined is to help consumers make informed choices to support a healthy diet.
Nutrition Facts Label Changes & New Dietary Guidelines by Alice Wilkinson
The new labeling regulations are here! See what's changing and how it may impact your products. The FDA published the final rules in the Federal Register on May 27, 2016. There are also changes to the Daily Values for several nutrients. Most of the published guides are not covering these updates, and they're not that easy to find in the Federal Register. These changes could have a significant impact on your front-of-package claims.
Nutrition facts
The nutrition label provides key information about the calories, nutrients, and ingredients contained in food items. It lists the serving size, number of servings per container, calories per serving, % daily value of nutrients, limits on fats, cholesterol, sodium, and highlights important vitamins, minerals, and fiber. The label guides consumers in making healthy choices and understanding the nutritional breakdown of packaged foods.
Ntr 300 nutrition facts
This document provides tips for living a healthier lifestyle, including drinking water before meals, eating whole foods in their natural state, brushing teeth after eating, eating smaller meals more frequently, being active by doing things that involve movement if bored, choosing non-sweet whole foods as snacks, checking nutrition labels for ingredients and serving sizes, and avoiding foods high in trans fat, sugar, and sodium. It also distinguishes between "good" and "bad" preparation methods for foods.
Facts on Nutrition
This document discusses facts about nutrition and provides information on corn, grains, raw diets, and by-products. It aims to share the truth about these topics and was created by an unknown author.
Top 10 Weight Loss Myths, Tips and Nutrition Facts
There are lots of misconception and myth about weight loss. In this presentation know nutrition facts and tips for weight loss.
Info Nutri Label Etiquet Eng
The document discusses how to use nutrition labels and claims to make informed food choices. It explains that nutrition labels provide important information like ingredients, nutrition facts, % daily values, and specific serving sizes. Nutrition claims and health claims on labels also give information on nutrients. The document advises using labels to choose options with more nutrients like calcium and fiber or less of others like sodium and saturated fat.
Nutrition Facts Panels
Manufacturers are not required to obtain approval from FDA dietary supplements. For further queries regarding FDA nutrient content claims consult Nutrition Fact Panels.
Nutrtition facts label_presentation11
The nutrition facts label provides important information to help consumers make healthy choices. It lists the serving size and calories per serving, including calories from fat. The % daily value helps identify nutrients where less is better, like fat, and nutrients where more is better, like fiber. It's important to limit total fat, saturated fat, trans fat, sugar and calories from added sugars while getting enough vitamins, minerals, fiber and overall calories. Comparing labels allows identification of the healthiest option based on lower fat and sugar and higher nutrient content.
Nutrition Label
The document provides information on how to read nutrition labels on snacks to determine which is healthiest. It explains that the nutrition facts label contains product-specific information based on a 2,000 calorie diet to allow comparison between snacks. It highlights that calories and calories from fat indicate energy content, while nutrients like saturated fat, cholesterol, and sodium should be limited and fiber, vitamins, calcium, and iron encourage. Footnotes further define values and decisions can be made by comparing multiple labels.
Nutrition: Fact vs Fiction
Several common myths about nutrition and health are addressed. Frozen and canned fruits and vegetables can be just as nutritious as fresh. Body weight alone is not always indicative of overall health or diet. Calories, rather than any specific macronutrient like carbohydrates, are what cause weight gain. Fad diets are often not scientifically sound and can be unhealthy. Making overall healthy choices from a variety of food groups and engaging in regular physical activity are keys to good nutrition and health.
Ch10 04
This document discusses nutrition labels and food safety. It provides information on reading food labels to understand ingredients and nutritional content. It also covers food handling practices like cleaning, separating, cooking and chilling foods to avoid foodborne illnesses. Common food allergens like milk, eggs, peanuts and tree nuts must be listed on labels. Maintaining clean practices and proper food storage are key to preventing the estimated 76 million cases of foodborne illness in the US each year.
Fast Foods Nutrition Facts
I made this projects after researching the nutritional value of fast foods and teenage obesity.
It fulfills Tennessee English I Standard 4 - Research
Course Level Expectations
CLE 3001.4.1 Define and narrow a problem or research topic.
CLE 3001.4.2 Gather relevant information from a variety of f print and electronic sources, as well as from direct observation, interviews, and surveys.
Checks for Understanding (Formative/Summative Assessment)
3001.4.1 Narrow an increasingly complex topic so that the research process is
manageable and a clear research question is identified.
3001.4.2 Take and organize notes on information relevant to the topic and identify areas for research.
Sharquita Evans
Nutrition Labels
Nutrition labels provide important information to help consumers make informed food choices. They include the Nutrition Facts table, ingredient list, nutrition claims, and health claims. The Nutrition Facts are based on a standard amount of food, so it's important to compare this to your actual serving size. The % Daily Value helps identify if a food has a little or a lot of a nutrient, with 5% DV or less being a little and 15% DV or more being a lot. Together, all parts of the label can be used to select foods that meet a person's specific dietary needs or goals.
Nutritionlabels
This document provides instructions for reading nutrition labels in 6 steps:
1. Check the serving size and calories per serving
2. Look at nutrients to limit like total fat, saturated fat, sodium, and cholesterol
3. Concentrate on nutrients that are high in fiber, vitamins, and minerals
4. Review the ingredient list to identify major ingredients
5. Understand what the %DV stands for using the 5% and 20% rules
6. Examples are given to demonstrate how to compare nutrition labels and identify healthier options
Understanding Food Labels
The document discusses various nutritional claims and terms found on food packaging that can sometimes be misleading. It provides explanations for common sugar alternatives, describes what terms like "low fat" and "no added sugar" actually mean, and clarifies claims regarding cholesterol, calories, and food labels with certification logos. Key points are that sugar may be listed under other names, "no added sugar" does not mean no sugar at all, and many claims require checking the nutrition information panel for details.
diabetes
This document provides information and tips for diabetics regarding nutrition labels and making smart food choices. It explains key parts of the nutrition facts label such as serving size, calories, carbohydrates, sugars, fiber, fats, sodium, vitamins, and minerals. It discusses how to understand hidden sugars and deceptive labeling terms. Tips are provided for reading labels, carbohydrate counting, shopping, eating out, and avoiding common misconceptions. The overall message is that understanding nutrition information is important for diabetics to make informed choices to manage their blood sugar levels.
Food Label Reading
1. Food labels can be deceptive by using unrealistic serving sizes, listing multiple servings per container without making it clear, and packaging foods in a way that obscures the true contents.
2. Companies may list an amount for calories, fat, or other nutrients but include a footnote that multiplies that amount based on the total number of servings in the container, deceiving consumers about the actual nutritional content.
3. It's important to carefully check serving sizes and servings per container, do the math to calculate total nutritional information, and consider if claims like "strawberry" are truthful when evaluating if a food is healthy.
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Osvaldo Bernardo Muchanga-GASTROINTESTINAL INFECTIONS AND GASTRITIS-2024.pdfOsvaldo Bernardo Muchanga
GASTROINTESTINAL INFECTIONS AND GASTRITIS
Osvaldo Bernardo Muchanga
Gastrointestinal Infections
GASTROINTESTINAL INFECTIONS result from the ingestion of pathogens that cause infections at the level of this tract, generally being transmitted by food, water and hands contaminated by microorganisms such as E. coli, Salmonella, Shigella, Vibrio cholerae, Campylobacter, Staphylococcus, Rotavirus among others that are generally contained in feces, thus configuring a FECAL-ORAL type of transmission.
Among the factors that lead to the occurrence of gastrointestinal infections are the hygienic and sanitary deficiencies that characterize our markets and other places where raw or cooked food is sold, poor environmental sanitation in communities, deficiencies in water treatment (or in the process of its plumbing), risky hygienic-sanitary habits (not washing hands after major and/or minor needs), among others.
These are generally consequences (signs and symptoms) resulting from gastrointestinal infections: diarrhea, vomiting, fever and malaise, among others.
The treatment consists of replacing lost liquids and electrolytes (drinking drinking water and other recommended liquids, including consumption of juicy fruits such as papayas, apples, pears, among others that contain water in their composition).
To prevent this, it is necessary to promote health education, improve the hygienic-sanitary conditions of markets and communities in general as a way of promoting, preserving and prolonging PUBLIC HEALTH.
Gastritis and Gastric Health
Gastric Health is one of the most relevant concerns in human health, with gastrointestinal infections being among the main illnesses that affect humans.
Among gastric problems, we have GASTRITIS AND GASTRIC ULCERS as the main public health problems. Gastritis and gastric ulcers normally result from inflammation and corrosion of the walls of the stomach (gastric mucosa) and are generally associated (caused) by the bacterium Helicobacter pylor, which, according to the literature, this bacterium settles on these walls (of the stomach) and starts to release urease that ends up altering the normal pH of the stomach (acid), which leads to inflammation and corrosion of the mucous membranes and consequent gastritis or ulcers, respectively.
In addition to bacterial infections, gastritis and gastric ulcers are associated with several factors, with emphasis on prolonged fasting, chemical substances including drugs, alcohol, foods with strong seasonings including chilli, which ends up causing inflammation of the stomach walls and/or corrosion. of the same, resulting in the appearance of wounds and consequent gastritis or ulcers, respectively.
Among patients with gastritis and/or ulcers, one of the dilemmas is associated with the foods to consume in order to minimize the sensation of pain and discomfort. Storyboard on Acne-Innovative Learning-M. pharm. (2nd sem.) Cosmetics
Acne is a common skin condition that occurs when hair follicles become clogged with oil and dead skin cells. It typically manifests as pimples, blackheads, or whiteheads, often on the face, chest, shoulders, or back. Acne can range from mild to severe and may cause emotional distress and scarring in some cases.
**Causes:**
1. **Excess Oil Production:** Hormonal changes during adolescence or certain times in adulthood can increase sebum (oil) production, leading to clogged pores.
2. **Clogged Pores:** When dead skin cells and oil block hair follicles, bacteria (usually Propionibacterium acnes) can thrive, causing inflammation and acne lesions.
3. **Hormonal Factors:** Fluctuations in hormone levels, such as during puberty, menstrual cycles, pregnancy, or certain medical conditions, can contribute to acne.
4. **Genetics:** A family history of acne can increase the likelihood of developing the condition.
**Types of Acne:**
- **Whiteheads:** Closed plugged pores.
- **Blackheads:** Open plugged pores with a dark surface.
- **Papules:** Small red, tender bumps.
- **Pustules:** Pimples with pus at their tips.
- **Nodules:** Large, solid, painful lumps beneath the surface.
- **Cysts:** Painful, pus-filled lumps beneath the surface that can cause scarring.
**Treatment:**
Treatment depends on the severity and type of acne but may include:
- **Topical Treatments:** Such as benzoyl peroxide, salicylic acid, or retinoids to reduce bacteria and unclog pores.
- **Oral Medications:** Antibiotics or oral contraceptives for hormonal acne.
- **Procedures:** Such as chemical peels, extraction of comedones, or light therapy for more severe cases.
**Prevention and Management:**
- **Cleanse:** Regularly wash skin with a gentle cleanser.
- **Moisturize:** Use non-comedogenic moisturizers to keep skin hydrated without clogging pores.
- **Avoid Irritants:** Such as harsh cosmetics or excessive scrubbing.
- **Sun Protection:** Use sunscreen to prevent exacerbation of acne scars and inflammation.
Acne treatment can take time, and consistency in skincare routines and treatments is crucial. Consulting a dermatologist can help tailor a treatment plan that suits individual needs and reduces the risk of scarring or long-term skin damage.
Nano-gold for Cancer Therapy chemistry investigatory project
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The development of nanogold-based cancer therapy could revolutionize oncology by providing a more targeted, less invasive treatment option. This project contributes to the growing body of research aimed at harnessing nanotechnology for medical applications, paving the way for future clinical trials and potential commercial applications.
Cancer remains one of the leading causes of death worldwide, prompting the need for innovative treatment methods. Nanotechnology offers promising new approaches, including the use of gold nanoparticles (nanogold) for targeted cancer therapy. Nanogold particles possess unique physical and chemical properties that make them suitable for drug delivery, imaging, and photothermal therapy.
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- Video recording of this lecture in English language: https://youtu.be/RvdYsTzgQq8
- Video recording of this lecture in Arabic language: https://youtu.be/ECILGWtgZko
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Pharmacology of Drugs for Congestive Heart Failure
Congestive Heart failure is caused by low cardiac output and high sympathetic discharge. Diuretics reduce preload, ACE inhibitors lower afterload, beta blockers reduce sympathetic activity, and digitalis has inotropic effects. Newer medications target vasodilation and myosin activation to improve heart efficiency while lowering energy requirements. Combination therapy, following an assessment of cardiac function and volume status, is the most effective strategy to heart failure care.
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Info Nutri Label Etiquet Eng
The document discusses how to use nutrition labels and claims to make informed food choices. It explains that nutrition labels provide important information like ingredients, nutrition facts, % daily values, and specific serving sizes. Nutrition claims and health claims on labels also give information on nutrients. The document advises using labels to choose options with more nutrients like calcium and fiber or less of others like sodium and saturated fat.
Nutrition Facts Panels
Manufacturers are not required to obtain approval from FDA dietary supplements. For further queries regarding FDA nutrient content claims consult Nutrition Fact Panels.
Nutrtition facts label_presentation11
The nutrition facts label provides important information to help consumers make healthy choices. It lists the serving size and calories per serving, including calories from fat. The % daily value helps identify nutrients where less is better, like fat, and nutrients where more is better, like fiber. It's important to limit total fat, saturated fat, trans fat, sugar and calories from added sugars while getting enough vitamins, minerals, fiber and overall calories. Comparing labels allows identification of the healthiest option based on lower fat and sugar and higher nutrient content.
Nutrition Label
The document provides information on how to read nutrition labels on snacks to determine which is healthiest. It explains that the nutrition facts label contains product-specific information based on a 2,000 calorie diet to allow comparison between snacks. It highlights that calories and calories from fat indicate energy content, while nutrients like saturated fat, cholesterol, and sodium should be limited and fiber, vitamins, calcium, and iron encourage. Footnotes further define values and decisions can be made by comparing multiple labels.
Nutrition: Fact vs Fiction
Several common myths about nutrition and health are addressed. Frozen and canned fruits and vegetables can be just as nutritious as fresh. Body weight alone is not always indicative of overall health or diet. Calories, rather than any specific macronutrient like carbohydrates, are what cause weight gain. Fad diets are often not scientifically sound and can be unhealthy. Making overall healthy choices from a variety of food groups and engaging in regular physical activity are keys to good nutrition and health.
Ch10 04
This document discusses nutrition labels and food safety. It provides information on reading food labels to understand ingredients and nutritional content. It also covers food handling practices like cleaning, separating, cooking and chilling foods to avoid foodborne illnesses. Common food allergens like milk, eggs, peanuts and tree nuts must be listed on labels. Maintaining clean practices and proper food storage are key to preventing the estimated 76 million cases of foodborne illness in the US each year.
Fast Foods Nutrition Facts
I made this projects after researching the nutritional value of fast foods and teenage obesity.
It fulfills Tennessee English I Standard 4 - Research
Course Level Expectations
CLE 3001.4.1 Define and narrow a problem or research topic.
CLE 3001.4.2 Gather relevant information from a variety of f print and electronic sources, as well as from direct observation, interviews, and surveys.
Checks for Understanding (Formative/Summative Assessment)
3001.4.1 Narrow an increasingly complex topic so that the research process is
manageable and a clear research question is identified.
3001.4.2 Take and organize notes on information relevant to the topic and identify areas for research.
Sharquita Evans
Nutrition Labels
Nutrition labels provide important information to help consumers make informed food choices. They include the Nutrition Facts table, ingredient list, nutrition claims, and health claims. The Nutrition Facts are based on a standard amount of food, so it's important to compare this to your actual serving size. The % Daily Value helps identify if a food has a little or a lot of a nutrient, with 5% DV or less being a little and 15% DV or more being a lot. Together, all parts of the label can be used to select foods that meet a person's specific dietary needs or goals.
Nutritionlabels
This document provides instructions for reading nutrition labels in 6 steps:
1. Check the serving size and calories per serving
2. Look at nutrients to limit like total fat, saturated fat, sodium, and cholesterol
3. Concentrate on nutrients that are high in fiber, vitamins, and minerals
4. Review the ingredient list to identify major ingredients
5. Understand what the %DV stands for using the 5% and 20% rules
6. Examples are given to demonstrate how to compare nutrition labels and identify healthier options
Understanding Food Labels
The document discusses various nutritional claims and terms found on food packaging that can sometimes be misleading. It provides explanations for common sugar alternatives, describes what terms like "low fat" and "no added sugar" actually mean, and clarifies claims regarding cholesterol, calories, and food labels with certification logos. Key points are that sugar may be listed under other names, "no added sugar" does not mean no sugar at all, and many claims require checking the nutrition information panel for details.
diabetes
This document provides information and tips for diabetics regarding nutrition labels and making smart food choices. It explains key parts of the nutrition facts label such as serving size, calories, carbohydrates, sugars, fiber, fats, sodium, vitamins, and minerals. It discusses how to understand hidden sugars and deceptive labeling terms. Tips are provided for reading labels, carbohydrate counting, shopping, eating out, and avoiding common misconceptions. The overall message is that understanding nutrition information is important for diabetics to make informed choices to manage their blood sugar levels.
Food Label Reading
1. Food labels can be deceptive by using unrealistic serving sizes, listing multiple servings per container without making it clear, and packaging foods in a way that obscures the true contents.
2. Companies may list an amount for calories, fat, or other nutrients but include a footnote that multiplies that amount based on the total number of servings in the container, deceiving consumers about the actual nutritional content.
3. It's important to carefully check serving sizes and servings per container, do the math to calculate total nutritional information, and consider if claims like "strawberry" are truthful when evaluating if a food is healthy.
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GASTROINTESTINAL INFECTIONS AND GASTRITIS
Osvaldo Bernardo Muchanga
Gastrointestinal Infections
GASTROINTESTINAL INFECTIONS result from the ingestion of pathogens that cause infections at the level of this tract, generally being transmitted by food, water and hands contaminated by microorganisms such as E. coli, Salmonella, Shigella, Vibrio cholerae, Campylobacter, Staphylococcus, Rotavirus among others that are generally contained in feces, thus configuring a FECAL-ORAL type of transmission.
Among the factors that lead to the occurrence of gastrointestinal infections are the hygienic and sanitary deficiencies that characterize our markets and other places where raw or cooked food is sold, poor environmental sanitation in communities, deficiencies in water treatment (or in the process of its plumbing), risky hygienic-sanitary habits (not washing hands after major and/or minor needs), among others.
These are generally consequences (signs and symptoms) resulting from gastrointestinal infections: diarrhea, vomiting, fever and malaise, among others.
The treatment consists of replacing lost liquids and electrolytes (drinking drinking water and other recommended liquids, including consumption of juicy fruits such as papayas, apples, pears, among others that contain water in their composition).
To prevent this, it is necessary to promote health education, improve the hygienic-sanitary conditions of markets and communities in general as a way of promoting, preserving and prolonging PUBLIC HEALTH.
Gastritis and Gastric Health
Gastric Health is one of the most relevant concerns in human health, with gastrointestinal infections being among the main illnesses that affect humans.
Among gastric problems, we have GASTRITIS AND GASTRIC ULCERS as the main public health problems. Gastritis and gastric ulcers normally result from inflammation and corrosion of the walls of the stomach (gastric mucosa) and are generally associated (caused) by the bacterium Helicobacter pylor, which, according to the literature, this bacterium settles on these walls (of the stomach) and starts to release urease that ends up altering the normal pH of the stomach (acid), which leads to inflammation and corrosion of the mucous membranes and consequent gastritis or ulcers, respectively.
In addition to bacterial infections, gastritis and gastric ulcers are associated with several factors, with emphasis on prolonged fasting, chemical substances including drugs, alcohol, foods with strong seasonings including chilli, which ends up causing inflammation of the stomach walls and/or corrosion. of the same, resulting in the appearance of wounds and consequent gastritis or ulcers, respectively.
Among patients with gastritis and/or ulcers, one of the dilemmas is associated with the foods to consume in order to minimize the sensation of pain and discomfort. Storyboard on Acne-Innovative Learning-M. pharm. (2nd sem.) Cosmetics
Acne is a common skin condition that occurs when hair follicles become clogged with oil and dead skin cells. It typically manifests as pimples, blackheads, or whiteheads, often on the face, chest, shoulders, or back. Acne can range from mild to severe and may cause emotional distress and scarring in some cases.
**Causes:**
1. **Excess Oil Production:** Hormonal changes during adolescence or certain times in adulthood can increase sebum (oil) production, leading to clogged pores.
2. **Clogged Pores:** When dead skin cells and oil block hair follicles, bacteria (usually Propionibacterium acnes) can thrive, causing inflammation and acne lesions.
3. **Hormonal Factors:** Fluctuations in hormone levels, such as during puberty, menstrual cycles, pregnancy, or certain medical conditions, can contribute to acne.
4. **Genetics:** A family history of acne can increase the likelihood of developing the condition.
**Types of Acne:**
- **Whiteheads:** Closed plugged pores.
- **Blackheads:** Open plugged pores with a dark surface.
- **Papules:** Small red, tender bumps.
- **Pustules:** Pimples with pus at their tips.
- **Nodules:** Large, solid, painful lumps beneath the surface.
- **Cysts:** Painful, pus-filled lumps beneath the surface that can cause scarring.
**Treatment:**
Treatment depends on the severity and type of acne but may include:
- **Topical Treatments:** Such as benzoyl peroxide, salicylic acid, or retinoids to reduce bacteria and unclog pores.
- **Oral Medications:** Antibiotics or oral contraceptives for hormonal acne.
- **Procedures:** Such as chemical peels, extraction of comedones, or light therapy for more severe cases.
**Prevention and Management:**
- **Cleanse:** Regularly wash skin with a gentle cleanser.
- **Moisturize:** Use non-comedogenic moisturizers to keep skin hydrated without clogging pores.
- **Avoid Irritants:** Such as harsh cosmetics or excessive scrubbing.
- **Sun Protection:** Use sunscreen to prevent exacerbation of acne scars and inflammation.
Acne treatment can take time, and consistency in skincare routines and treatments is crucial. Consulting a dermatologist can help tailor a treatment plan that suits individual needs and reduces the risk of scarring or long-term skin damage.
Nano-gold for Cancer Therapy chemistry investigatory project
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The development of nanogold-based cancer therapy could revolutionize oncology by providing a more targeted, less invasive treatment option. This project contributes to the growing body of research aimed at harnessing nanotechnology for medical applications, paving the way for future clinical trials and potential commercial applications.
Cancer remains one of the leading causes of death worldwide, prompting the need for innovative treatment methods. Nanotechnology offers promising new approaches, including the use of gold nanoparticles (nanogold) for targeted cancer therapy. Nanogold particles possess unique physical and chemical properties that make them suitable for drug delivery, imaging, and photothermal therapy.
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- Video recording of this lecture in English language: https://youtu.be/RvdYsTzgQq8
- Video recording of this lecture in Arabic language: https://youtu.be/ECILGWtgZko
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Pharmacology of Drugs for Congestive Heart Failure
Congestive Heart failure is caused by low cardiac output and high sympathetic discharge. Diuretics reduce preload, ACE inhibitors lower afterload, beta blockers reduce sympathetic activity, and digitalis has inotropic effects. Newer medications target vasodilation and myosin activation to improve heart efficiency while lowering energy requirements. Combination therapy, following an assessment of cardiac function and volume status, is the most effective strategy to heart failure care.
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TRIPROLIDINE,CLEMASTINE
SECOND GENERATION ANTIHISTAMINICS-FEXOFENADINE,
LORATADINE,DESLORATADINE,CETIRIZINE,LEVOCETIRIZINE,
AZELASTINE,MIZOLASTINE,EBASTINE,RUPATADINE. Mechanism of action of 2nd generation antihistaminics-
These drugs competitively antagonize actions of
histamine at the H1 receptors.
Pharmacological actions-
Antagonism of histamine-The H1 antagonists effectively block histamine induced bronchoconstriction, contraction of intestinal and other smooth muscle and triple response especially wheal, flare and itch. Constriction of larger blood vessel by histamine is also antagonized.
2) Antiallergic actions-Many manifestations of immediate hypersensitivity (type I reactions)are suppressed. Urticaria, itching and angioedema are well controlled.3) CNS action-The older antihistamines produce variable degree of CNS depression.But in case of 2nd gen antihistaminics there is less CNS depressant property as these cross BBB to significantly lesser extent.
4) Anticholinergic action- many H1 blockers
in addition antagonize muscarinic actions of ACh. BUT IN 2ND gen histaminics there is Higher H1 selectivitiy : no anticholinergic side effects
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1. **Epidermis**: The outermost layer primarily composed of epithelial cells called keratinocytes. It provides a protective barrier against environmental factors, pathogens, and UV radiation.
2. **Dermis**: Located beneath the epidermis, the dermis contains connective tissue, blood vessels, hair follicles, and sweat glands. It plays a vital role in supporting and nourishing the epidermis, regulating body temperature, and housing sensory receptors for touch, pressure, temperature, and pain.
3. **Hypodermis**: Also known as the subcutaneous layer, it consists of fat and connective tissue that anchors the skin to underlying structures like muscles and bones. It provides insulation, cushioning, and energy storage.
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The purpose of this webcast is to:
Discuss and demonstrate the approaches with array and NGS genotyping methods for star allele calling to prep for downstream analysis.
Following genotyping, explore alternative tertiary workflow concepts in VarSeq to handle PGx reporting.
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Nutrition labels and my pyramid
- 1. By reading food labels and handling foods safely, you can avoid many food-related health problems.
- 2. Nutrition Label Basics Food labels provide information about the ingredients and nutritional value of foods. Food labels provide essential information.
- 3. Nutrition Label Basics Among other things, the food label lists the name of the food product. the amount of food in the package. the name and address of the company that makes, packages, or distributes the product. the ingredients in the food. the Nutrition Facts panel, which provides information about the nutrients found in the food.
- 5. Nutrition Facts Serving Size Calories Nutrients Vitamins and Minerals Footnote Percent Daily Value
- 7. Organic Food Labels Foods labeled as ORGANIC are produced without the use of certain agricultural chemicals cannot contain genetically modified ingredients cannot be subjected to certain types of radiation
- 9. Nutritional Claims High Good Source of Healthy Provides at least 20 percent of the daily value for a vitamin, mineral, protein, or fiber. Provides 10 to 19 percent of the daily value for a vitamin, mineral, protein, or fiber. Must be low in fat and saturated fat; cholesterol, and sodium; and provide at least 10 percent of the daily value for vitamin A, vitamin C, iron, calcium, protein, or fiber. Reduced The food contains 25 percent fewer calories, or 25 percent less of a given nutrient, than the original version.
- 10. Open Dating-dates that tell how long the food will remain fresh Sell by dates Use by or expiration dates Freshness dates Pack dates The last day on which a store should sell a product. The last day on which a product’s quality can be guaranteed. The last date on which a product is considered fresh. The day on which a food was processed or packaged.
- 11. MyPyramid is a tool that can help you choose healthful foods for all your meals and snacks.
- 13. Guidelines for Eating Right and Active Living MyPyramid helps you apply what you know about nutrients to choose healthful foods. Choosing a variety of foods from each food group will provide all the nutrients your body needs.
- 16. The Five Food Groups Grains Vegetables Fruits Milk Meats and Beans
- 20. Your Best Choices Dietary Guidelines Recommendations Focus on fruits. Vary your veggies. Get your calcium-rich foods. Make half your grains whole. Go lean with protein. Limit certain foods.
- 27. Healthful Eating Patterns You can use MyPyramid and the information in the Dietary Guidelines to plan all your meals and snacks. MyPyramid is flexible enough to adapt to just about any eating style.