RMNCH+A approach has been launched in 2013 and it essentially looks to address the major causes of mortality among women and children as well as the delays in accessing and utilizing health care and services. The RMNCH+A strategic approach has been developed to provide an understanding of ‘continuum of care’ to ensure equal focus on various life stages.
The RMNCH+A appropriately directs the States to focus their efforts on the most vulnerable population and disadvantaged groups in the country. It also emphasizes on the need to reinforce efforts in those poor performing districts that have already been identified as the high focus districts.
This ppt contains all the information about the Modes of intervention. It is useful for students of the medical field learning Preventive and social medicine, Swasthavritta (Ayurved), and everyone who is interested in knowing about it
At the end of this session, the student shall be able to
What is gerontology and it’s branches?
Describe the growing burden of geriatric age group.
Classify and Enumerate the Health problems of the aged.
What are the lifestyle factors which helps the aged?
Describe the health status of the aged in India.
Describe the Schemes & Policy for Older Person in India
Explain the Implication of the ageing population in India
How are these diseases prevented in the elderly?
Clinico-social case format for diarrhoea, demographic details, chief complaint, history of presenting illness, treatment history, past history, brief antenatal history, birth historym postnatal history, developmental history, nutrition history, immunisation history, personal history, family history, socio-economic / psycho-social history, environmental history, KAP about the disease, general examination, systemic examination, local examiantion, investigations, summary and case management.
RMNCH+A approach has been launched in 2013 and it essentially looks to address the major causes of mortality among women and children as well as the delays in accessing and utilizing health care and services. The RMNCH+A strategic approach has been developed to provide an understanding of ‘continuum of care’ to ensure equal focus on various life stages.
The RMNCH+A appropriately directs the States to focus their efforts on the most vulnerable population and disadvantaged groups in the country. It also emphasizes on the need to reinforce efforts in those poor performing districts that have already been identified as the high focus districts.
This ppt contains all the information about the Modes of intervention. It is useful for students of the medical field learning Preventive and social medicine, Swasthavritta (Ayurved), and everyone who is interested in knowing about it
At the end of this session, the student shall be able to
What is gerontology and it’s branches?
Describe the growing burden of geriatric age group.
Classify and Enumerate the Health problems of the aged.
What are the lifestyle factors which helps the aged?
Describe the health status of the aged in India.
Describe the Schemes & Policy for Older Person in India
Explain the Implication of the ageing population in India
How are these diseases prevented in the elderly?
Clinico-social case format for diarrhoea, demographic details, chief complaint, history of presenting illness, treatment history, past history, brief antenatal history, birth historym postnatal history, developmental history, nutrition history, immunisation history, personal history, family history, socio-economic / psycho-social history, environmental history, KAP about the disease, general examination, systemic examination, local examiantion, investigations, summary and case management.
Foods are essential for living. In this modern world,the consumption of processed foods are increasing day by day and nutritious natural foods are going down.We all know,the adulteration involved with foods nowadays and there are numerous controversies related to foods that are consumed everyday. Here,I have discussed few of such controversies regarding foods especially "Meats" being highly consumed all over the world. I hope this presentation enlightens you with new informations.
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
CDSCO and Phamacovigilance {Regulatory body in India}NEHA GUPTA
The Central Drugs Standard Control Organization (CDSCO) is India's national regulatory body for pharmaceuticals and medical devices. Operating under the Directorate General of Health Services, Ministry of Health & Family Welfare, Government of India, the CDSCO is responsible for approving new drugs, conducting clinical trials, setting standards for drugs, controlling the quality of imported drugs, and coordinating the activities of State Drug Control Organizations by providing expert advice.
Pharmacovigilance, on the other hand, is the science and activities related to the detection, assessment, understanding, and prevention of adverse effects or any other drug-related problems. The primary aim of pharmacovigilance is to ensure the safety and efficacy of medicines, thereby protecting public health.
In India, pharmacovigilance activities are monitored by the Pharmacovigilance Programme of India (PvPI), which works closely with CDSCO to collect, analyze, and act upon data regarding adverse drug reactions (ADRs). Together, they play a critical role in ensuring that the benefits of drugs outweigh their risks, maintaining high standards of patient safety, and promoting the rational use of medicines.
The Gram stain is a fundamental technique in microbiology used to classify bacteria based on their cell wall structure. It provides a quick and simple method to distinguish between Gram-positive and Gram-negative bacteria, which have different susceptibilities to antibiotics
New Drug Discovery and Development .....NEHA GUPTA
The "New Drug Discovery and Development" process involves the identification, design, testing, and manufacturing of novel pharmaceutical compounds with the aim of introducing new and improved treatments for various medical conditions. This comprehensive endeavor encompasses various stages, including target identification, preclinical studies, clinical trials, regulatory approval, and post-market surveillance. It involves multidisciplinary collaboration among scientists, researchers, clinicians, regulatory experts, and pharmaceutical companies to bring innovative therapies to market and address unmet medical needs.
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
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.
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- 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
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
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
Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
Ocular injury ppt Upendra pal optometrist upums saifai etawah
Nutrition specimens - Dr JP Singh, Dept. of community medicine, SRMS IMS Bareilly
1.
2. Nutrition & dietetics
Nutrition [Latin nutritic = nourishment]: The science of food and
its relationship to health […..the process of intake, digestion
and assimilation of nutrients…… the application of this
knowledge to maintain health and combat disease…..].
Dietetics: ….practical application of principles of
nutrition….. planning of meals…..
3. Food & nutrients
Food: Food is a substance eaten or drunk to maintain life
and growth Eg. Cereals, Pulses, Vegetables, Meat, Milk, etc.
Diet, on the other hand is what a person habitually eats
and drinks.
Nutrients: The nutrients are chemical substances that are
present in the food we eat. Eg. Carbohydrates, Proteins, Vitamins, etc.
4. IMPORTANCE OF PROPER NUTRITION
All living things need food and water to live.
All human beings need “good food” to live well.
Food = energy (measured in calories)
Carbohydrates - 1 gram = 4 calories
Protein - 1 gram = 4 calories
Fats - 1 gram = 9 calories
Proper nutrition provides the body with the
nutrients necessary to build, maintain, and repair
tissues.
5. Types of Nutrients
Macro-Nutrients – essential for human survival and growth.
Indian diet contribute to the total energy intake in proportion of-
Carbohydrates 65-80%
Proteins 7-15%
Fats 10-30%
Water
Micro-Nutrients – essential for growth and enhance the function
and usability of macro-nutrients
Vitamins
Minerals
The difference between macro and micro nutrients is the amount
your need each day. Macro-nutrients must exceed one gram per
day.
6. I. CEREALS
Cereals are sources of Carbo, protein & fat.
Constitute the bulk of diet
Contribute 70-80% of total energy intake
Eg. Rice, wheat, maize, corn, barley
Limiting amino acids- Lysine.
8. 1. RICE:-Rice is a type of cereal and is staple food for
South India.
NUTRITIVE VALUE ( PER 100 g)
Carbohydrates : 80gms.
Fat : 0.5 gm
Proteins : 6-7gms, rich in lysine.
B-complex : Thiamine – 0.06 mg
:Niacin - 1.9 mg
:Riboflavin – 0.06 mg
Minerals : 0.6gms
Energy : 345kcal
DEFICIENT : Vitamins A , D & C
PUBLIC HEALTH IMPORTANCE : Super ORS
Milling process & washing in large quantities of
water, discarding the water used for cooking deprives
nutrients especially B-complex .
9. PAR BOILED RICE
Par boiling is the partial cooking of rice in steam.
In par boiling technique, paddy is soaked in hot water
(60-70 0C) for 4 hr. Water is drained, paddy is steamed
for 10 min. Latter dried and milled.
Processed rice products- Rice flakes & puffed rice
Public health importance- Par boiling preserves the
nutrients of brawn (deeper) layer (improves the nutritive
value), improves keeping quality and insect resistance.
Disadv- off flavour
10. Par boiling technique is recommended by CFTRI
( Central food technological research institute)
Nutritive value / 100 gm
Carbohydrate: 78gm
Fat: 0.5gm
Protein: 7.7 gm
Energy: 345 kcal
Adulterant used in rice:-
Mud, grit & soapstone bits
11. 2. WHEAT
Bulk of wheat is consumed either as grains or flour or
maida (white flour). The white the flour greater the
loss of vitamins and minerals. So whole wheat flour is
richer source of vitamin B than refined white flour.
Protein content of wheat- Gluten (deficient in lycin).
Uses- suji, bread.
Processed products- bread, biscuits toast
12. NUTRITIVE VALUE (per 100 g) :
Carbohydrates : 70-71 g
Fat : 1.5 g
Proteins : 12 g
Niacin : 5 mg.
Riboflavin : 0.17 mg
Thiamine : 0.45 mg
Minerals : 1.5 g
Energy : 346 Kcal
DEFICIENT : Lysine and Threonine.
PUBLIC HEALTH IMPORTANCE :
Next to rice, wheat is most important staple
diet in North India. It is a source of energy.
13. 3. MAIZE (corn, bhutta)
The proteins of maize are deficient in tryptophan and
lysine.
Some strains contain excess leucine. Which
interferes with conversion of tryptophan to niacin and
this aggravates pellagrogenic action of maize.
Chief protein- glutelin & zein
Uses- cornflakes, custards & table deserts
- food for cattle & poultry
16. 1. JOWAR (SORGHUM)
It is a type of cereal and is staple food for Telangana and
Marathwada.
NUTRITIVE VALUE (PER 100 G) :
Carbohydrates : 72
Proteins : 10
Fat: 1.9
Energy: 349 kcal
B-Complex : Thiamine - 0.3mg
Niacin - 3mg
Riboflavin -1.3mg
DEFICIENT : Lysine and Threonine.
PUBLIC HEALTH IMPORTANCE :
Jowar is rich in leucine. Excess of leucine interfere with
conversion of tryptophan to niacin result in Pellagra.
Prevention- Avoid total dependence on jowar
Consumption of ground nut, which has niacin
Aflotoxins- d/t improper storage (Aspergillus flavus inf.)
17. 2.BAJRA (PEARL MILLET)
Staple food of Rajastan, Gujarat and Maharashtra.
NUTRITIVE VALUE (100Grams)
Carbohydrates : 68 gm.
Proteins : 10-14 gm.
Energy : 361 kcal
Calcium : 42 mg.
Iron : 8 mg.
DEFICIENT : Lysine and Threonine.
PHI- Infestation of Bajra crop- Claviceps fusiformis (Ergot)
Prevention- Floating them in 20% salt water, handpicking
& air floatation
18. 3.RAGI
It is a popular millet in AP and Karnataka.
It is cheapest among millets.
It is rich in calcium & iron
NUTRITIVE VALUE (PER 100 g):
Calcium : 344 mg. (rich source)
Protein : 7 gm
Iron : 4 mg.
Carbohydrates : 72 gm
B-complex and vitamins in a small dose.
Limiting AA- Lysine & Threonine
PUBLIC HEALTH IMPORTANCE :
1. Weaning food
2. It is cooked and eaten as Porridge, Roti and halva.
3. Advised for diabetics & obese
19. III. PULSES AND LEGUMES
Include a variety of Red gram, Bengal gram, Black
gram, Green gram, Cow gram, Horse gram,
Khesaridhal, Peas, Beans including Soya beans.
Limiting Amino Acid is Methionine.
PUBLIC HEALTH IMPORTANCE :
Pulses contain 20-25% proteins which is higher than
that of Eggs, Fish, Flesh foods in quantity. But in quality
pulse proteins are inferior to animal protein (Poor man’s
protein)
Pulse proteins are rich in Lysine but deficiency in
methionine and cysteine.
They are rich source of B-complex vitamins and
minerals
Germinating pulses are also rich in Vit.C.
20. 1.SOYABEAN (“QUEEN” of all legumes)
It is a type of pulse, high nutritive value.
NUTRITIVE VALUE (PER 100 G) :
Proteins : 40 gms
Carbo- 20 gms
Energy- 432 kcal
Fat : 20 gms
Minerals : 4 gms
Calcium : 240 mg
Iron : 10.4 mg
DEFICIENT : Methionine.
PUBLIC HEALTH IMPORTANCE : PEM
It contains high proteins, Ca, Iron and Vitamins.
It can be consumed as Dhal (or) mixing its powder with
wheat flour. It can also be consumed in the form of soyabean
milk, curd, baby foods.
Source of linolenic & linoleic acid
21. GROUND NUT (Pea nut)
King of nuts
Nutritive value (per 100 g)
Protein- 25gm Carbohydrate-25gm
Fat- 40 gm Energy- 560 kcal
Rich source of protein, fat & energy among
macronutrients
Rich source of thiamine, nicotinic acid, ca, p, iron
among micronutrients
PHI- Most commonly used seed oil,
MUFA (50%), low cast, high nutritive value
It get infected with Aspergillus flavus, if not dried &
stored properly-produces aflotoxins. Which is
carcinogenic & hepatotoxic
22. LOBIA / Black eyed peas : (Nutritive value / 100 gm)
Carbohydrate-54.5 gm
Protein-24.1gm
Fat-1gm
Energy-323 kcal
Calcium-77 mg
Iron-8.6 mg
PHI- Lobia are cooked as dal in India and Pakistan. They
help in toning of spleen and stomach plus high fibre
content inside them helps in improving diabetes
23. RAJMAH / Kidney Beans: Nutritive value / 100 gm
Carbohydrate-60.6 gm
Protein-22.9gm
Fat-1.3gm
Energy-346 kcal
Calcium-260 mg
Iron-5.1 mg
Limiting AA- Cysteine & methionine
PHI-
1. Low in fat, high in fiber.
2. Excellent levels of Vitamin C.
3. Rich in protein.
4. Cholesterol free.
5. Rich in omega-3 and omega-6 fatty acids.
6. Rich in the antioxidants like lutein, zeaxanthin and beta caroten
24. 2. Bengal Gram (Chana)
It is type of pulse.
Nutritive value (per 100 g) :
Proteins : 17.1gm.
Fats : 5.3 gm.
Calcium : 202 mg.
Iron : 4.6 mg.
Little amount of B-complex and Vit.C.
PHI- Nutritive value can be increased by
germination & fermentation.
25. 3. Black Gram (Urd)
It is type of pulse.
Nutritive value (per 100 g) :
Proteins : 24 gm.
Fats : 1-2 gm.
Calcium : 155 mg.
Iron : 4 mg.
Little amount of B-complex and Vit.C.
26. 4. Red Gram (Tuvar/Arhar)
It is type of pulse.
Nutritive value (per 100 g) :
Proteins : 22 gm.
Fats : 1.7 gm.
Calcium : 73 mg.
Iron : 2.7 mg.
Little amount of B-complex and Vit.C.
PHI- Nutritional rehabilitation
(75% ground nut flour & 25% roasted red gm flour)
27. 5. KHESARI DHAL (LATHYRUS SATIVUS)
Humans-neurolathyrism.
Animals-osteolathyrism.
spastic paralysis of lower limbs, occurring mostly in adults
consuming the pulse, Lathyrus sativus in large quantities.
Affected areas : M.P., U.P., Bihar and Orissa.
Food adulterant-
TOXINS- BOAA (Beta oxalyl amino alanine)
Stages of diseases- Latent, No stick, 1stick, 2 stick, crawler
Prevention- Vit.C prophylaxis, banning of crop, removal of
toxins, parboiling
28. 1. EGG
Contains all nutrients except Vit.C and carb.
NUTRITIVE VALUE (PER 60 Gm) :
Protein : 6 gm.
Fat : 6 gm.
Calcium : 30 mg.
Iron : 1.5 mg.
Little amount of minerals and trace elements.
Energy yielding : 70 kcal.
NPU (Net Protein Utilization) : 100
29. PHI of EGG :
It contains all the 9 essential amino acids.
It contains all fat & water soluble vitamins (except
Vit.C)
Boiled egg is superior to raw egg. Because raw egg
white is not assimilated by the intestinal mucosa.
Boiling destroys ‘avidin’, a substance which
prevents the body from obtaining biotin (B-complex
vitamin).
Salmonella can penetrate a cracked shell and enter
30. DISADVANTAGE :
A reduction in egg intake is advised for those
at risk of CHD because of the cholesterol
content of egg is 250 mg./egg.
But this should not be avoided by others from
eating eggs.
31. BUTTER- It is rich in vit A (3200 micro gm/100 gm) & vit.D
Nutrients/100 gm-
Protein-nill
Carboh- nill
Fat-80 gm
Energy-720 Kcal
PHI-
contains saturated fat-Atherogenic
Excess consuption leads to dyslipidemia
32. GHEE- It contains 200 micro gm carotene/100 gm
Nutrients/100 gm
Protein-nill
Carbohydrate- nill
Fat-100 gm
Energy-900 Kcal
PHI- It contains saturated fatty acids which leads to the
development of cardiovascular diseases. It is not
advised in HTN, CVD, DM, Obesity.
No other vitamins and minirals are present.
33. REFINED MUSTARD OIL
It can be produced from black mustard (Brassica
nigra), brown Indian mustard (Brassica juncea),
and white mustard (Brassica hirta).
Mustard Oil has about 60% MUFA & 21% PUFA
.
Advantages Of Mustard Oil
Helps to stay away from coronary heart diseases
It can be used as an antibacterial oil
Useful for treating cough and cold
34. REFINED SOYABEAN OIL
It contains 61% PUFA and 24% MUFA (85%
unsaturated fats) which is comparable to, or even
better than most vegetable oils
Presence of Poly and monounsaturated fats
reduces serum cholesterol levels, which makes
people ‘heart healthy'.
It also contains Omega 3 fatty acids, which help in
the protection from heart diseases
36. Health & nutrition benefits of eating yogurt/curd
Consumption of curd - strengthening of the immune
system.
The bacteria in curd can help digest food .
Curd might help reduce the risk of high blood pressure.
Beneficial in case of constipation and colon cancer.
A very good snack for those trying to lose weight.
Being rich in calcium, curd is good for the bones & teeth
Curd is effective in controlling dandruff.
Curd is effective in lowering blood pressure.
37. CHEESE
In addition to containing vitamins and quality proteins.
Cheese is a very good source of calcium. It’s a well-known
fact that calcium helps build strong bones and helps fight
against osteoporosis.
calcium-rich dairy foods can help you lose weight
Each 100-gram portion of Cheese contains 700 mg of
calcium