The document discusses the eatwell plate and the importance of eating a balanced variety of foods from its five main food groups: fruit and vegetables; bread, rice, potatoes, pasta; milk and dairy foods; meat, fish, eggs, beans; and foods high in fat and/or sugar. It recommends eating at least 5 portions of fruit and vegetables daily, plenty of breads and starches, 2-3 dairy items, foods from the meat group, and only small amounts of high fat and sugar foods. A balanced diet with moderation is key to health.
Eat Right, Grow Strong, Nutrition for Young Children from
http://www.makemegenius.com/ppt-presentation-kids/food-nutrition-healthy-diet-free-powerpoint
Eat Right, Grow Strong, Nutrition for Young Children from
http://www.makemegenius.com/ppt-presentation-kids/food-nutrition-healthy-diet-free-powerpoint
some of the pages are not relevant to some people. If you are a teacher you can use this as someone of the pages needs groups.If you are by your self then skip the pages with groups.
Eat Right, Exercise, and Have a Healthy Life!GoldGirlNP
This is a Girl Scout Gold Award project done by me, Neha Patil. Through this project I am trying to raise awareness about eating healthy and exercise. Please watch, enjoy, and share! Thank you :)
SPEECH OUTLINE : INFORMATIVE SPEECH
TOPIC : HEALTHY LIFESTYLES
BY MAHFUZAH MOHD MANSOR
INTRODUCTION:
- The definition of healthy lifestyles
- Statistic about healthy lifestyles of the students
BODY:
1: Healthy Body
- What: Exercise, Physical Activity
- How: Spend time for exercise, Get enough rest, body' function.
- Benefits: Allah loves a strong believer, become energetic, less diseases.
2: Healthy Food
- What: Eating habits that are suitable for needs of the body
- How: plan in Consuming food (different people has different consume of food), taking breakfast, eat halal (lawful) food.
- Benefits: Al-Baqarah: 168, function food gives a beneficial source of health, maintain the body.
3: Healthy Mind
- What: Good thinking reflects to action
- How: good intention, use time wisely, planning our lives, Relationship with Allah
- Benefits: Gives strength, rewards by Allah.
CONCLUSION:
- Emphasizes the relationship between healthy body, food and mind.
- Good mind is in healthy body
* CCDS 2351, Class for PRESENTATION SKILLS & CRITICAL THINKING on 11th May 2013. Section 6, Semester 2, 2012/2013 with sister HANNAT TOPE AHMAD ABDUSSALAM as my trainer.
some of the pages are not relevant to some people. If you are a teacher you can use this as someone of the pages needs groups.If you are by your self then skip the pages with groups.
Eat Right, Exercise, and Have a Healthy Life!GoldGirlNP
This is a Girl Scout Gold Award project done by me, Neha Patil. Through this project I am trying to raise awareness about eating healthy and exercise. Please watch, enjoy, and share! Thank you :)
SPEECH OUTLINE : INFORMATIVE SPEECH
TOPIC : HEALTHY LIFESTYLES
BY MAHFUZAH MOHD MANSOR
INTRODUCTION:
- The definition of healthy lifestyles
- Statistic about healthy lifestyles of the students
BODY:
1: Healthy Body
- What: Exercise, Physical Activity
- How: Spend time for exercise, Get enough rest, body' function.
- Benefits: Allah loves a strong believer, become energetic, less diseases.
2: Healthy Food
- What: Eating habits that are suitable for needs of the body
- How: plan in Consuming food (different people has different consume of food), taking breakfast, eat halal (lawful) food.
- Benefits: Al-Baqarah: 168, function food gives a beneficial source of health, maintain the body.
3: Healthy Mind
- What: Good thinking reflects to action
- How: good intention, use time wisely, planning our lives, Relationship with Allah
- Benefits: Gives strength, rewards by Allah.
CONCLUSION:
- Emphasizes the relationship between healthy body, food and mind.
- Good mind is in healthy body
* CCDS 2351, Class for PRESENTATION SKILLS & CRITICAL THINKING on 11th May 2013. Section 6, Semester 2, 2012/2013 with sister HANNAT TOPE AHMAD ABDUSSALAM as my trainer.
Most people know what they need to do to live a healthy lifestyle, but very few people adopt healthy behaviors. Why? How do we change? Watch this presentation by Lorie Eber, Wellness Coach and get the answers.
Fast food or Junk food often contains high amount of fat, sugar, sodium and calories and of less nutritional value. Regular usage of fast food leads to diseases like obesity, liver damage, cardiovascular diseases, diabetes, cancers, etc. and permanently damage your health completely. So it is always better to avoid these unhealthy fast foods for better future. In these slides we have tried to include the disadvantages or the side effects of fast foods as we can possible.
Work done within the scope of English class (8th Grade / Class B), related to Unit 3 of the syllabus - "Food and Health". Students were asked to create and/or illustrate sentences and slogans connected to the topic (by means of one slide PPT presentation) and to present their work orally to the class. This work is also a contribution to the project "Educação para a Saúde" in the school year 2012/13, as demanded to all the different subjects / classes / grades of the Agrupamento de Escolas Gândara Mar - Tocha.
i have been in the research work of this topic and when i found that there is something which i should pass it on to other person then i din't wait and uploaded this photo
Healthy eating can be defined as the intake of sufficient amount (quantity) of the right kinds (quality) of foods to meet one’s daily physiological needs (requirement) in order to maintain optimum health and prevent diseases.It also involves consuming other dietary components that are devoid or almost completely devoid of harmful substances or organisms.
Important of Healthy Eating
Helps to main healthy weightAffect mood positivelyStrengthens immunityReduces the risk of non-communicable diseases (diabetes, heart diseases, cancer)Supports mental and physical development and performanceDelays the effect of agingReduces health cost.
Consequences
Malnutrition is the consumption of too little or too much of the nutrients required to form and maintain the structure of the body. Undernutrition; This can lead to anaemia, kwashiorkor and marasmus osteoporosis, goiter, night blindness, poor immunity (due to lack of vitamins A, C, E, B6 , folic acid, zinc, copper selenium, iron) and infection. Overnutrition: leads to overweight/obesity, heart disease due to excessive intake of saturated fat and cholesterol and other non-communicable diseases such as arthritis and rheumatic disorders, eye disease, heart disease, diabetes and cancers.
Healthly eating diet
1. Variety: This can be evaluated in two ways: overall variety and variety within group. Foods are generally divided into groups based on similarity of the nutrients they provide. Overall variety means eating foods from each of the food groups. Variety within group involves choosing different foods from within a particular group. For example, within the meat/fish/poultry/legume group, protein intake should not come from only one source, e. g, eating red meat or eggs only. Vary the sources of protein from time to time. A diet that has variety within a similar food group as well as an overall variety is believed to be superior to a diet with a monotonous source.
2. Adequacy: This criterion evaluates the intake of dietary elements that must be supplied sufficiently to guarantee a healthy diet, as well as a precaution against under nutrition. These foods/nutrients are fruits, vegetables, complex carbohydrates, protein, iron, calcium and vitamin C.
3. Moderation: Moderation evaluates the intake of foods and nutrients that are related to non-communicable diseases and may need restriction. Such items include fat, salt, cholesterol and sugar. This does not imply avoidance, since certain levels of these are necessary for body function. They must be eaten in moderation or sparingly.
4. Overall balance: This means mixing and matching foods and meals in order to obtain enough of the nutrients that are needed and not too much of the one that can potentially harm health; for example, ratio of Omega 3 to Omega 6 or saturated to unsaturated fatty acids. Excessive intake of saturated fatty acids is a risk factor for several chronic diseases.
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
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
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.
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.
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
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.
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Anti-ulcer drugs are medications used to prevent and treat ulcers in the stomach and upper part of the small intestine (duodenal ulcers). These ulcers are often caused by an imbalance between stomach acid and the mucosal lining, which protects the stomach lining.
||Scope: Overview of various classes of anti-ulcer drugs, their mechanisms of action, indications, side effects, and clinical considerations.
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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
2. To stay healthy we need to eat a balance and variety of foods. The eatwell plate
3. We need to eat a balance and variety of foods from these groups: Fruit and vegetables Bread, rice, potatoes, pasta Meat, fish, eggs, beans Milk and dairy foods Foods and drinks high in fat and/or sugar
4. Fruit and Vegetables We need to eat lots from this group. What foods can you see? How many foods from this group should you eat everyday?
5. Bread, rice, potatoes, pasta We need to eat lots from this group. What foods can you see? Do these foods come from plants or animals?
6. Milk and dairy foods We need to eat 2-3 foods from this group a day. What foods can you see? Have you eaten any of these foods today? If so, what were they?
7. Meat, fish, eggs, beans We need to eat foods from this group to stay healthy. What foods can you see?
8. We only need to eat small amounts from this group. What foods can you see? What do you know about this food group? Foods and drinks high in fat and/or sugar
9. Which 2 foods belong to the Fruit and vegetables group?
10. Which 2 foods belong to the Bread, rice, potatoes, pasta group?
11. Which 2 foods belong to the Milk and dairy foods group?
12. Which 2 foods belong to the Meat, fish, eggs, beans group?
13. Which 2 foods belong to the Foods containing fat and Foods containing sugar group?
14. To be healthy … Eat lots of fruit and vegetables – at least 5 every day. Have lots of bread, other cereals and potatoes.
15. To be healthy … Eat 2-3 foods from the milk and dairy foods group. Have foods from the meat, fish and alternatives group for health.
16. To be healthy … Eat a balance and variety of different foods every day. Enjoy your food!
