Communicable diseases are those diseases which spread from one person to another via various media. We can prevent communicable diseases by following ways: Use of safe water Safe and balance diet Immunization Cleanliness Use of toilet .....

The use of vegetables and fruits that are rich in iron and folic acid is the main method to prevent .....

Anemia is the condition of health in which there are few red blood cells in our body, caused by lack of .....

Night blindness is caused due to the lack of vitamin .....

Lack of vitamin C causes .....

Rickets is caused due to lack of vitamin-D, calcium and phosphorus in our .....

Lack of iodine in our body causes .....

The symptoms of rickets are: Bent legs Barrel shaped chest in children. Lean and thin appearance. Sources of vitamin 'D' such as the sunlight, fish, meat, milk and eggs can prevent this .....

The symptoms of scurvy include persistent cough and cold, long recovery time for cold, bleeding from the gums, weak immune system, slow recovery from wounds and roughness of the skin. Green vegetables as well as citrus fruits such as orange, lemon, .....

The red blood cells which carry oxygen to various organs decline in number and the body suffers from anemia. Iron is essential for the manufacture of red blood cell. If iron is deficient in the body, the rate of the formation of red blood cells .....

Retardation of physical growth is the major symptom of kwashiorkor. Due to the deficiency of protein in the body for a long time, symptoms such as retention of water in period of time, symptoms such as retention of water in the muscles and the .....

Children are affected by marasmus due to deficiency of both carbohydrate and protein for a long time, which results in loss or skinny .....

The process of respiration in human beings involves two processes. First we take in the oxygen from the atmosphere and the process is called breathing. That oxygen reaches every part of our body (every cell) and inside the cells chemical breakdown .....

Respiration is the process of releasing energy from the food we eat with the help of .....

HUMAN .....

The main veins is called vena cava.Its types are: superior vena cava and inferior vena .....

Deficiency of iron hampers the production of .....

The functions of circulatory system are as follows: It transports the nutrients obtained from the food we ingest. Waste products are transported to the excretory organs by means of blood circulation. It carries oxygen to all our cells. .....

Blood is a fluid connective tissue which is red in color, alkaline in nature and salty in taste. It consists of 45% of blood cells and 55% of .....

Blood cells are divided into three types.They are; RedBlood Cells (R.B.C) White Blood Cells (W.B.C), Platelets. Red Blood Cells: R.B.C are binocave, in nucleated cells which give red color to the blood. It contains an iron pigment called .....

Blood circulation in humans is carried out in several steps. Firstly, the oxygenated blood pumped out from the left ventricle is carried by aorta which is branched into different arteries. Arteries are further divided into arterioles and capillaries .....

Foods become useless when there are fungi, bacteria, and other organisms. It should be prevented from the microorganisms. Some of the advanced methods of processing and storage of food are as follows: Pasteurization: This technique is .....

Following steps should be followed for making a pickle: Collect all required ingredients and materials, wash jar with warm water and leave it dry. Wash and dry vegetable or fruit for the pickle. Cut into pieces, chips or spears depending on your .....

Some techniques of processing vegetables and fruits are: Drying: Drying is one of the old techniques of food preservation. It helps to reduce water contents sufficient enough to prevent from bacteria. Some processing techniques used in fruits and .....

The important factors of food processing are: Time of storage: We should know the duration of the food to be stored. Most of the times, dry foods can be stored for few weeks up to many years. Dry foods have a time limit depending on the food and .....

The aspects that should be considered in the management of an enterprise are as follows: Resources analysis: Are there enough resources at the local level?  Market analysis: Where is the product or service? Entrepreneurship training: How can I .....

The required materials for making chuk are: citrus fruits e.g. lemon, lime etc pot jar heating .....

A pickle is one of the famous and delicious food which is taken during the lunch and dinner. The pickle is prepared from fruits and vegetables like mango, cauliflower, lemon, cucumber etc. Requirement and ingredients: cucumber or any .....

The points that should be remembered while practicing a recipe are: We have to find the source for making the recipe. We can buy books, access the internet or just check the operational manuals of cooking apparatus. We should make choice of recipe .....

A set of instructions which helps to prepare a certain food or drinks is known as a recipe. This helps to know how can we cook food with how many ingredients, the amount needed and so on. Importance of a recipe: A recipe is very much important and .....

The methods to remove water from vegetables are sun drying or mechanical .....

Some of the basic elements of a business plan are as follows: 1. Raw materials: The volume, types, source, quantity, and cost required for the enterprise. 2. Location: Transportation, supplies, power, availability of water, labors etc. 3. .....

Some of the enterprises based on local resources and indigenous skills are listed and explained below: Agro based: Livestock, Poultry farming, Beekeeping, Fishery, Nursery, Tea growing, Herbs farming, Vegetable farming, Cash crops farming belong to .....

Enterprises can be divided into two categories based on the nature of works: Services oriented enterprises Production oriented enterprises Services oriented enterprises: This is a type of enterprise that provides specific services to the .....

The enterprises which are based on capital are listed and explained below: Microenterprises: The micro-enterprises are the industries which generally have capital investment up to 200,000 and are based on local resources. Cottage industries: This is .....

Foods which are made from dehydrated vegetables and fruits or other food products are known as dry .....

The formal document which contains the detailed information required about the business before starting the business is known as a business .....

Reasons for the preference of micro enterprises and cottage industries are as follows: For operating their works, small space can be enough. Family members without additional labour can run that kind of industries. The local market channel is used .....

Possible enterprises at the local level : Local people have the  potentiality to do different kinds of activities and are engaged in income generating activities. But, the local people can't invest a big amount of money for their businesses. .....

The five main M’s of the enterprise are man, material, money, method, and .....

Any business firm, company or concern investing resources in some economic activities for profit motive is called an .....

The areas of TSLC programs are: Agriculture: JTA (Animal Science and Plant Science) Engineering (Sub-overseer): Civil, Mechanical, Electrical, Electronic, Automobile, Junior Computer Technician, Air Conditioning and Refrigeration, Sanitary Health: .....

The qualifications required to join CTEVT Programs are: TSLC Level Programs: The basic qualification to join this course is SLC pass for 15 to 18 months course and under SLC for 29 months course. Certificate/Diploma Level Programs: The entry .....

One of the vocational training institutes is Butwal Technical Institute. Butwal Technical Institute (BTI): It is located at Butwal of Rupendehi district and was established in 2020 B.S. The main objective of BTI is to provide training required for .....

Education is the process of importing knowledge, skill and .....

The full form of CTEVT is Council for Technical Education and Vocational .....

The functions and responsibilities of CTEVT are: policy formulation quality control preparation of competency-based curriculum developing skill standards of various occupations testing the skills of the people conduct various research studies and .....

The basic type of training usually for a short period of time is known as a general .....

The training which is done in order to develop professional skill is known as vocational training. It is longer in time in comparison to general training. This type of training is related to the development of technical skills like software, .....

Training is the process of learning skills  and behaviors to perform the task efficiently .....