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ošetřovatelská služba v nemocnici

The hospital department which is responsible for the organization and administration of nursing activities.
MSH

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ošetřovatelské služby

A general concept referring to the organization and administration of nursing activities.
MSH

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personál sesterský

Personnel who provide nursing service to patients in an organized facility, institution, or agency.
MSH

professionals qualified by education at an accredited school of nursing and licensed by state law to practice nursing; they provide services to patients requiring assistance in recovering or maintaining their physical or mental health.
CSP

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personál sesterský nemocniční

Personnel who provide nursing service to patients in a hospital.
MSH

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teorie ošetřovatelství

Concepts, definitions, and propositions applied to the study of various phenomena which pertain to nursing and nursing research.
MSH

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ošetřovatelství praktické

The practice of nursing by licensed, non-registered persons qualified to provide routine care to the sick.
MSH

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ošetřovatelská soukromá služba

The practice of nursing by a registered or licensed nurse to care for a specific patient in a health facility or in the home.
MSH

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ošetřovatelská supervize

Administration of nursing services for one or more clinical units.
MSH

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ošetřování týmové

Coordination of nursing services by various nursing care personnel under the leadership of a professional nurse. The team may consist of a professional nurse, nurses` aides, and the practical nurse.
MSH

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nutriční vědy

science of food, the nutrients and other substances contained therein, their action, interaction, and balance in relation to health and disease.
CSP

The taking in and use of food and other nourishing material by the body. Nutrition is a 3-part process. First, food or drink is consumed. Second, the body breaks down the food or drink into nutrients. Third, the nutrients travel through the bloodstream to different parts of the body where they are used as “fuel” and for many other purposes. To give the body proper nutrition, a person has to eat and drink enough of the foods that contain key nutrients.
NCI

The study of NUTRITION PROCESSES as well as the components of food, their actions, interaction, and balance in relation to health and disease.
MSH

Food provides the energy and nutrients you need to be healthy. Nutrients include proteins, carbohydrates, fats, vitamins, minerals and water.

Learning to eat nutritiously is not hard. The key is to

  • Eat a variety of foods, including vegetables, fruits and whole-grain products
  • Eat lean meats, poultry, fish, beans and low-fat dairy products
  • Drink lots of water
  • Go easy on the salt, sugar, alcohol, saturated fat and trans fat

Saturated fats are usually fats that come from animals. Look for trans fat on the labels of processed foods, margarines and shortenings.

Centers for Disease Control and Prevention


MEDLINEPLUS

That which is consumed to fuel necessary life processes of an organism.
NCI

The science of food, the nutrients and other substances contained therein, their action, interaction, and balance in relation to health and disease.
NCI

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výživa – hodnocení

Evaluation and measurement of nutritional variables in order to assess the level of nutrition or the NUTRITIONAL STATUS of the individual. NUTRITION SURVEYS may be used in making the assessment.
MSH

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výživa – poruchy

disorders caused by nutritional imbalance, either overnutrition or undernutrition.
CSP

Any condition related to a disturbance between proper intake and utilization of nourishment.
NCI

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Nutrition Indexes

Indexes used in evaluating NUTRITIONAL STATUS.
MSH

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výživa – přehledy

A systematic collection of factual data pertaining to the nutritional status of a human population within a given geographic area. Data from these surveys are used in preparing NUTRITION ASSESSMENTS.
MSH

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výživa a metabolismus – nemoci

A collective term for nutritional disorders resulting from poor absorption or nutritional imbalance, and metabolic disorders resulting from defects in biosynthesis (ANABOLISM) or breakdown (CATABOLISM) of endogenous substances.
MSH

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nutriční nároky

The amounts of various substances in food needed by an organism to sustain healthy life.
MSH

nutrients that are recommended to sustain normal healthy individuals; may be different for different age groups.
CSP

The protein, carbohydrates, fats and cofactors required to maintain a healthy body
NCI

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nutriční hodnota

An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.
MSH

extent to which nutrients become available at the site of action or the accessibility to a site of action.
CSP

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ořechy

Botanically, a type of single-seeded fruit in which the pericarp enclosing the seed is a hard woody shell. In common usage the term is used loosely for any hard, oil-rich kernel. Of those commonly eaten, only hazel, filbert, and chestnut are strictly nuts. Walnuts, pecans, almonds, and coconuts are really drupes. Brazil nuts, pistachios, macadamias, and cashews are really seeds with a hard shell derived from the testa rather than the pericarp.
MSH

In botany, it is a simple dry fruit with one seed (rarely two) in which the ovary wall becomes very hard (stony or woody) at maturity, and where the seed remains unattached or unfused with the ovary wall. Most nuts come from pistils with inferior ovaries and all are indehiscent (not opening at maturity). True nuts are produced by some plants– families of the order Fagales, including Juglandaceae, Fagaceae, and Betulaceae. (from Wikipedia)
NCI

A dry, indehiscent, hard, one-seeded simple fruit, generally produced from a gynoecium of more than one fused carpel.
NCI

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Strychnos nux-vomica

A plant genus of the genus STRYCHNOS, family LOGANIACEAE that is the source of STRYCHNINE.
MSH

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nokturie

Frequent URINATION at night that interrupts sleep. It is often associated with outflow obstruction, DIABETES MELLITUS, or bladder inflammation (CYSTITIS).
MSH

Frequent episodes of urination during the night.
NCI

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nylidrin

A beta-adrenergic agonist. Nylidrin causes peripheral vasodilation, a positive inotropic effect, and increased gastric volume of gastric juice. It is used in the treatment of peripheral vascular disorders and premature labor.
MSH

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nylony

Polymers where the main polymer chain comprises recurring amide groups. These compounds are generally formed from combinations of diamines, diacids, and amino acids and yield fibers, sheeting, or extruded forms used in textiles, gels, filters, sutures, contact lenses, and other biomaterials.
MSH

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nymfa

The immature stage in the life cycle of those orders of insects characterized by gradual metamorphosis, in which the young resemble the imago in general form of body, including compound eyes and external wings; also the 8-legged stage of mites and ticks that follows the first moult.
MSH

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nystagmus patologický

involuntary, rapid, rhythmic movement of the eyeball.
CSP

Involuntary movements of the eye that are divided into two types, jerk and pendular. Jerk nystagmus has a slow phase in one direction followed by a corrective fast phase in the opposite direction, and is usually caused by central or peripheral vestibular dysfunction. Pendular nystagmus features oscillations that are of equal velocity in both directions and this condition is often associated with visual loss early in life. (Adams et al., Principles of Neurology, 6th ed, p272)
MSH

A disorder characterized by involuntary movements of the eyeballs.
NCI

involuntary, rapid, rhythmic movement of the eyeball
CHV

Involuntary movements of the eyeballs. The presence or absence of nystagmus is often used in the diagnosis of a variety of neurological and visual disorders.
NCI

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nystagmus fyziologický

Involuntary rhythmical movements of the eyes in the normal person. These can be naturally occurring as in end-position (end-point, end-stage, or deviational) nystagmus or induced by the optokinetic drum (NYSTAGMUS, OPTOKINETIC), caloric test, or a rotating chair.
MSH

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nystatin

Macrolide antifungal antibiotic complex produced by Streptomyces noursei, S. aureus, and other Streptomyces species. The biologically active components of the complex are nystatin A1, A2, and A3.
MSH

The active ingredient in a drug used to treat infections caused by fungi (a type of microorganism). Nystatin is made by certain strains of bacteria and kills fungi by binding to their membranes. It is a type of antifungal agent.
NCI

a drug used to treat fungal infections
CHV

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o-aminoazotoluen

An azo dye with carcinogenic properties.
MSH

A synthetic organic azo dye used mainly in experimental research, carcinogenic o-Aminoazotoluene induces hepatomas, lung tumors, bladder tumors, and lung hemangioendotheliomas in animals when administered in the diet. (NCI04)
NCI

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o-chlorbenzylidenmalonitril

A riot control agent which causes temporary irritation of the eyes and the mucosal surface of the respiratory tract. It is a more potent irritant than OMEGA-CHLOROACETOPHENONE, but less incapacitating.
MSH

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o-ftalaldehyd

A reagent that forms fluorescent conjugation products with primary amines. It is used for the detection of many biogenic amines, peptides, and proteins in nanogram quantities in body fluids.
MSH

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obezita

A status with BODY WEIGHT that is grossly above the acceptable or desirable weight, usually due to accumulation of excess FATS in the body. The standards may vary with age, sex, genetic or cultural background. In the BODY MASS INDEX, a BMI greater than 30.0 kg/m2 is considered obese, and a BMI greater than 40.0 kg/m2 is considered morbidly obese (MORBID OBESITY).
MSH

excessively high accumulation of body fat or adipose tissue in relation to lean body mass; the amount of body fat (or adiposity) includes concern for both the distribution of fat throughout the body and the size of the adipose tissue deposits; individuals are usually at high clinical risk because of excess amount of body fat (BMI greater than 30).
CSP

Obesity means having too much body fat. It is different from being overweight, which means weighing too much. The weight may come from muscle, bone, fat and/or body water. Both terms mean that a person`s weight is greater than what`s considered healthy for his or her height.

Obesity occurs over time when you eat more calories than you use. The balance between calories-in and calories-out differs for each person. Factors that might tip the balance include your genetic makeup, overeating, eating high-fat foods and not being physically active.

Being obese increases your risk of diabetes, heart disease, stroke, arthritis and some cancers. If you are obese, losing even 5 to 10 percent of your weight can delay or prevent some of these diseases.

NIH: National Institute of Diabetes and Digestive and Kidney Diseases


MEDLINEPLUS

A disorder characterized by having a high amount of body fat.
NCI

A condition marked by an abnormally high, unhealthy amount of body fat.
NCI

Having a high amount of body fat (body mass index [BMI] of 30 or more).
NCI

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