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Dt.Mansi Saxena

Dietitian/ Nutritionist
Practice Statement
Customer service is provided by a highly trained, professional staff who look after your comfort and care and are considerate of your time. Their focus is you.

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Dt.Mansi Saxena is known for housing experienced s. Dt. Mansi Saxena, a well-reputed Dietitian/ Nutritionist , practices in Delhi. Visit this medical health centre for s recommended by 77 patients.

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Clinic Address
Dwarka mod near rr hospital
Delhi, Delhi - 110043
Details for Dt. Mansi Saxena
Hemwati Nandan Bahuguna Garhwal University
M.Sc. Home Science (Food and Nutrition)
HNB Garhwal university shrinagar
MSC - Dietitics / Nutrition
Past Experience
Dietician & Nutritionist at Danone Nutricia
  • M.Sc. Home Science (Food and Nutrition), MSC - Dietitics / Nutrition
    Dietitian/ Nutritionist
    Consultation Charges: Rs 350
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  • M.Sc. Home Science (Food and Nutrition), MSC - Dietitics / Nutrition
    Fiber, also known as roughage, is the part of plant-based foods (grains, fruits, vegetables, nuts, and beans) that the body can't break down. It passes through the body undigested, keeping your digestive system clean and healthy, easing bowel movements, and flushing cholesterol and harmful carcinogens out of the body.

    Fiber comes in two varieties: insoluble and soluble.

    Insoluble fiber does not dissolve in water. It is the bulky fiber that helps to prevent constipation, and is found in whole grains, wheat cereals, and vegetables such as carrots, celery, and tomatoes.
    Soluble fiber dissolves in water and helps control blood sugar levels and reduce cholesterol. Good sources include barley, oatmeal, beans, nuts, and fruits such as apples, berries, citrus fruits, and pears.
    Many foods contain both soluble and insoluble fiber. In general, the more natural and unprocessed the food, the higher it is in fiber. There is no fiber in meat, dairy, or sugar. Refined or white foods, such as white bread, white rice, and pastries, have had all or most of their fiber removed.
  • M.Sc. Home Science (Food and Nutrition), MSC - Dietitics / Nutrition
    Categories of lipids fatty acids:-

    Fatty acids, or fatty acid residues when they are part of a lipid, are a diverse group of molecules synthesized by chain-elongation of an acetyl-coa primer with malonyl-coa or methylmalonyl-coa groups in a process called fatty acid synthesis. they are made of a hydrocarbon chain that terminates with a carboxylic acid group; this arrangement confers the molecule with a polar, hydrophilic end, and a nonpolar, hydrophobic end that is insoluble in water. The fatty acid structure is one of the most fundamental categories of biological lipids, and is commonly used as a building-block of more structurally complex lipids. The carbon chain, typically between four and 24 carbons long, may be saturated or unsaturated, and may be attached to functional groups containing oxygen, halogens, nitrogen, and sulfur. If a fatty acid contains a double bond, there is the possibility of either a cis or trans geometric isomerism, which significantly affects the molecule's configuration. Cis-double bonds cause the fatty acid chain to bend, an effect that is compounded with more double bonds in the chain. Three double bonds in 18-carbon linolenic acid, the most abundant fatty-acyl chains of plant thylakoid membranes, render these membranes highly fluid despite environmental low-temperatures, and also makes linolenic acid give dominating sharp peaks in high resolution 13-c nmr spectra of chloroplasts. This in turn plays an important role in the structure and function of cell membranes. most naturally occurring fatty acids are of the cis configuration, although the trans form does exist in some natural and partially hydrogenated fats and oils.
  • M.Sc. Home Science (Food and Nutrition), MSC - Dietitics / Nutrition
    What are the causes of gestational diabetes -1- insulin helps the body to use, glucose for energy and controls the blood glucose levels
    2. Changes in the body during pregnancy cause the body's cells. To use insulin less effectively
    3. This increases, your body's need for insulin.
    4. If your body can't produce enough insulin, and it is known as gdm.
  • M.Sc. Home Science (Food and Nutrition), MSC - Dietitics / Nutrition
    Oats are among the healthiest grains on earth.

    They're a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants.

    Studies show that oats and oatmeal have many health benefits.

    These include weight loss, lower blood sugar levels and a reduced risk of heart disease.

    Here are 9 evidence-based health benefits of eating oats and oatmeal.

    What are oats and oatmeal?

    Oats are awhole-grain food, known scientifically asavena sativa.

    Oat groats, the most intact and whole form of oats, take a long time to cook. For this reason, most people prefer rolled, crushed or steel-cut oats.

    Instant (quick) oats are the most highly processed variety. While they take the shortest time to cook, the texture may be mushy.

    Oats are commonly eaten for breakfast as oatmeal, which is made by boiling oats in water or milk. Oatmeal is often referred to as porridge.

    They're also often included in muffins, granola bars, cookies and other baked goods.

    Bottom line:oats are a whole grain that is commonly eaten for breakfast as oatmeal (porridge).
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