Monday, August 01, 2016

First Aid in case of severed body part

Most importantly administer first aid to the patient:

  • Check for responsiveness and breathing.
  • Give first aid for bleeding.
  • Monitor and treat for shock if present.
  • Care for amputated part(s): Clean amputated part, if necessary, with sterile or clean water, then cover and wrap in sterile dressing. Place in a sealed plastic bag. Place bag in another container with chilled or ice water. Label with victim's name.
  • Keep the amputated part with the victim at all times.

Monday, July 25, 2016

First Aid in case of Bleeding wound

First Aid in case of Bleeding wound


How you can help
  • Clean the wound with warm soapy water and allow it to penetrate the puncture track because tetanus spores may be trapped deep in the wound.
  • Allow the wound to dry thoroughly in the air before covering it.
  • If a protective dressing is needed, use a porous adhesive dressing and change it daily to keep the wound healthy and dry.

Thursday, July 14, 2016

First Aid in case of foregin body in ear and nose

ചെവിയിൽ എന്തെക്കിലും കടന്നാൽ , മൂക്കിൽ എന്തെക്കിലും അകപ്പെട്ടാൽ . First aid in case something get in to your nose or ear.

Tuesday, July 12, 2016

Everything about Milk

Milk: Sources, Kinds, and Benefits 
Milk is a pale liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases. It contains many other nutrients including protein and lactose.
 
Milk Sources:
Milk can be obtained from many different sources, such as goats, cattle, buffalos, and camels; The females of all mammal species can by definition produce milk, but cow's milk dominates commercial production. Aside from cattle, many kinds of livestock provide milk used by humans for dairy products. These animals include buffalo, goat, sheep, camel, donkey, horse, reindeer and yak. The first four respectively produced about 11%, 2%, 1.4% and 0.2% of all milk worldwide in 2011.
Milk Types:
Raw milk:
Raw milk is milk that has not been pasteurized. While proponents have stated that there are benefits to consuming raw milk, the medical community has warned of the dangers of consuming unpasteurized milk. Availability and regulation of raw milk vary from region to region. 
Dried Milk:
The fresh milk is evaporated to dryness by manufacturing process while maintaining most of the nutritional elements the fresh milk holds, and with the same proportions. Still, some vitamins and key minerals may be added to the dried milk such as vitamin D.
The dried or powered milk is available as full-fat dry milk with 6-9 month shelf life, or fat-free with two-year shelf life. Having opened the pack, you should store the dried milk in cool, dry place, as well as protecting it against moisture and sun beams.
Long-Term Milk:
The fresh milk is exposed to a high temperature to have it pasteurized, and then it is packed in specially-made packs. The expiry term of that type of milk reaches as many as six months, before it is used outside the refrigerator. After it is used, the pack should be stored in the refrigerator and be used within a week's time.
Fresh Milk:
After the milk is milked and collected, it is pasteurized, and then it is stored cool. It should be stored since the beginning of the production until its expiration which does not go beyond a week as it is spoiled fast.
Domestic Condensed Milk:
Great amounts of sugar are added to the pasteurized fresh milk haveits form condensed. It is rich in fats or milk cream, and it is not considered one of the useful milk types, or one of the milk substitutes. It holds a great deal of sugar and calories. It is used in the dessert ingredients, and it is stored in a cool, dry place. It has 12-month shelf life.
A2 milk:
cow's milk that contains only the A2 type of beta-casein protein rather than the more common A1 protein commonly found in regular milk.
Milk-derived Products:
  • Milk, Yoghurt, and Hard White Cheese:
       They are products made of fresh milk; hence, they have the same milk composition. They also contain the same nutritional elements, but they differ in terms of the amounts of yeast and water.
If these products contain flavors such as strawberry or chocolate flavor, the proportion of calories only increases without any change in the other properties; providing these additives are within the allowed proportions.
  • Creamy Cheese, cream, butter, ice cream, and Labneh: 
They are other products derived from milk, and they are fat substitutes. They are manufactured from the milk fats with little amount of milk. They are not milk substitutes, and they cannot replace it.
Milk Health Benefits:
  • Building and Maintaining bone and teeth.
  • Preventing cardiac diseases
  • Keeping the blood pressure at a normal rate.
  • Protecting against some types of cancer such as colon cancer.
  • Diminishing the likelihood of developing the diabetes.
  • Keeping and improving the performance of the nerve system.
  • Helping in growth
  • Improving the digestion process.
  • Boosting the immunity.
  • Protecting the eyesight.
  • Maintaining the skin, hair, and delicate membranes.
  • Treating the dehydration.
  • Providing the body with energy. 
Groups In Need of Drinking More Milk:
  • Neonates: it is recommended depending on the mother's milk or the artificial milk meant for the breast-fed.
  • The elderly: as we grow in age, the skin or kidney health condition changes, this in turn weakens its ability to produce vitamin D and change it into the active or effective formula.
  • The pregnant and those breast-feeding: are mostly in need of many vitamins, such as vitamin D which the children need to absorb the calcium and form bones.
  • Fractures and after operations.
Factors Affecting Benefiting from the Milk:
  • Having beverages and food containing caffeine, such as fizzy beverages, tea, coffee, and chocolate reduces the absorbing of calcium.
  • Not getting enough intakes of vitamin C rich fruits such as citruses, as it is instrumental in absorbing the calcium from the milk. 
Breaking down the Nutritional Elements in a Cup of Milk:
Nutrients​ Low-Fat Milk ​ Fat-Free Milk ​ Full-Fat Milk​
 Calories​
 102 ​
86 ​ 146​
Fats​
 2mg ​
0mg ​ 8 mg​
Cholesterol ​
12mg ​ 5mg​  24mg​
Sodium ​
107mg ​ 128mg ​ 98mg​
Carbohydrates ​ 13mg ​ 12mg ​ 13mg​
Sugar ​ 13mg ​ 12mg ​ 13mg​
Proteins ​ 8mg ​ 8mg​  8mg​
Dietary ​ 0mg​  0mg ​ 0mg​
Daily Needs of Calcium and Vitamin D for all the Age Groups:
Age Group
  
Calcium Need
Milligram/Day
Vitamin "D" Need
Microgram/ Day
   ​​Daily Milk Amount   
       Birth- Six months
200 
10   
800-1200 mil/Daily
Six Months- Year
260
10 
800-1200 mil/Daily
1-3 years
700
15
Two Cups
4-8 years
1000
15
Three Cups
9-18 years
1300
15
Three Cups
19-50 years
1000
15
Two Cups
51-70- years (Women)
1200
15
Three Cups

 
Cow's milk (whole)
Nutritional value per 100 g (3.5 oz)
Energy 252 kJ (60 kcal)

5.26 g
Sugars 5.26 g
5.26 g

3.25 g
Saturated 1.865 g
Monounsaturated 0.812 g
Polyunsaturated 0.195 g

3.22 g
Tryptophan 0.075 g
Threonine 0.143 g
Isoleucine 0.165 g
Leucine 0.265 g
Lysine 0.140 g
Methionine 0.075 g
Cystine 0.017 g
Phenylalanine 0.147 g
Tyrosine 0.152 g
Valine 0.192 g
Arginine 0.075 g
Histidine 0.075 g
Alanine 0.103 g
Aspartic acid 0.237 g
Glutamic acid 0.648 g
Glycine 0.075 g
Proline 0.342 g
Serine 0.107 g

Vitamins
Vitamin A equiv.
(6%)
46 μg
Thiamine (B1)
(4%)
0.044 mg
Riboflavin (B2)
(15%)
0.183 mg
Vitamin B12
(19%)
0.45 μg
Choline
(3%)
14.3 mg
Vitamin D
(0%)
2 IU

Minerals
Calcium
(11%)
113 mg
Magnesium
(3%)
10 mg
Potassium
(3%)
132 mg
Sodium
(3%)
43 mg

Other constituents
Water 88.32 g

100 mL corresponds to 103 g.
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
 Content courtesy en.wikipedia.org/wiki/Milk and mohksa

Milk composition analysis, per 100 grams
Constituents Unit Cow Goat Sheep Water
buffalo
Water g 87.8 88.9 83.0 81.1
Protein g 3.2 3.1 5.4 4.5
Fat g 3.9 3.5 6.0 8.0
----Saturated fatty acids g 2.4 2.3 3.8 4.2
----Monounsaturated fatty acids g 1.1 0.8 1.5 1.7
----Polyunsaturated fatty acids g 0.1 0.1 0.3 0.2
Carbohydrate (i.e the sugar form of lactose) g 4.8 4.4 5.1 4.9
Cholesterol mg 14 10 11 8
Calcium mg 120 100 170 195
Energy kcal 66 60 95 110
kJ 275 253 396 463