ASSESSMENT OF ANTHROPOMETRIC STATUS AND FOOD HABIT OF UNIVERSITY STUDENTS
Chapter one
Introduction
1. I.
NTRODUUTION
1.1. Definition
Human Nutrition
A...
CHEMICAL COMPOSITION OF SOME LESSER KNOWN WILD FRUITS AND VEGETABLES CONSUMED...
ABSTRACT
The study identified some edible
fresh wild green leafy vegetables and fruits and determined their nutrients, antinutrients
and food toxicants...
ASSESSMENT OF KNOWLEDGE AND PRACTICE OF PERICONCEPTIONAL FOLIC ACID SUPPLEMENTATION (PFAS)...
CHAPTER ONE
                                                   INTRODUCTION
Folic
acid (vitamin B9) is important in a vast number of human metabolic pathways.
Examples...
ASSESSMENT OF THE NUTRITIONAL STATUS, CARE AND SUPPORT OF PEOPLE LIVING...
ABSTRACT
The nutritional status, care and
support of people living with HIV/AIDS (PLWHIV/AIDS) in Nsukka L.G.A of Enugu State
was studied...
ASSESSMENT OF IRON, ZINC AND ANTHROPOMETRIC INDICES OF PRESCHOOL CHILDREN IN...
ABSTRACT
This
study was aimed at assessing the iron, zinc and anthropometric indices of
pre-school children aged 2 – 5 years...
ANALYSIS OF EFFICIENCY OF AIR PASSENGER SUPPORT SERVICES AT THE AIRPORTS...
CHAPTER ONE
INTRODUCTION
Background Of The Study
Passengers leaving on a trip normally...
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES
CHAPTER ONE
INTRODUCTION
BACKGROUND OF THE STUDY
Definition: Protein hydrolysate could be defined as...
EXAMINATION AND ANALYSIS OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR...
CHAPTER ONE
INTRODUCTION
WHEAT (TRITICUM AESTIVUM)
1.1.1 ORIGIN AND DISTRIBUTION
Despite...
THE PRODUCTION AND USE OF COMPOSITE BLENDS FOR BISCUIT MAKING
CHAPTER ONE
INTRODUCTION
Biscuits are the major products produced by the biscuit and crackers industries. Flour...
EXAMINATION AND ANALYSIS OF NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF...
INTRODUCTION
In developing countries like Nigeria, complementary foods are mainly based on starch tubers like cocoyam, sweet potato or...
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR...
Abstract
Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from...
CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
CHAPTER ONE
1.0 INTRODUCTION
Occupation hazards constitute a major threat to an active workforce. Fricidences such as...
EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL...
CHAPTER ONE
INTRODUCTION
Concern about the wholesomeness and safety of our foods has increased dramatically, particularly...
INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD
ABSTRACT
24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer...
IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Food Irradiation is the process...
