ASSESSMENT OF ANTHROPOMETRIC STATUS AND FOOD HABIT OF UNIVERSITY STUDENTS
Chapter one
Introduction
1. I.
NTRODUUTION
1.1. Definition
Human Nutrition
A definition of a nutrient is any chemical substance that can be used by an
organism to sustain its metabolic...
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 at Bishop
Shanahan Hospital.
The hospital is...
EXAMINATION AND ANALYSIS OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR...
CHAPTER ONE
INTRODUCTION
WHEAT (TRITICUM AESTIVUM)
1.1.1 ORIGIN AND DISTRIBUTION
Despite many years of investigation, it has not been possible to determine accurately when and where the first cultivated...
ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR...
Abstract
Food additives is a food preservation solution which involves exposes foodstuffs to a source of energy capable of stripping electrons from individual atoms in...
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM
ABSTRACT
Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods...
PROXIMATE AND MICROBIAL QUALITY OF ROASTED MACKEREL FISH SOLD IN CALABAR...
ABSTRACT
The proximate and microbiological quality of roasted mackerel fish sold in Calabar metropolis was investigated. Roasted fish samples, hand swabs, knife swab, washed water...
NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA
CHAPTER ONE
INTRODUCTION
Nutritional disorder can be defined as the disease caused by nutritional imbalance, either over nutrition or under nutrition. Nutritional disorder may result from eating...
EXAMINATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS
CHAPTER ONE1.1 INTRODUCTIONJam is a shelf-stable food product from fruit pulp, pectin and sugar cooked to form a gel. Fleshy or pulpy fruits such...
PRODUCTION OF BANANA FLAVOURED SOY YOGURT
Abstract
Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by...
STUDYING THE EFFECT AND THE PHYSICAL PROPERTIES OF TIGER NUT...
CHAPTER ONE 1.0 INTRODUCTION Tigernut (cyperus esculentus) is an underutilized crop which belongs to the division magnolophyta, classliliosida, order – cyperales and family cyperaceae (family) and...
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 content. The proximate, micronutrients, antinutrients and
food...
PROXIMATE AND THE PHYSICOCHEMICAL PROPERTIES ANALYSIS OF HONEY
CHAPTER ONE1.0 INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned Sumerian and Babylonian cuneiform writings, the...
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 was used for the determination of...
A COMPARATIVE STUDY OF THE NUTRITIONAL COMPOITION OF FRESH AND SMOKED...
ABSTRACT
The comparative studies of the nutritional composition of fresh and smoked Scombia scombrus and TrachurusTrachurus was carried out using standard analytical method to establish...
SOCIO-ECONOMIC CHARACTERISTICS OF WATERMELON MARKETERS IN IBADAN METROPOLIS, OYO STATE, NIGERIA
ABSTRACT
The research examined the socio-economic characteristics of watermelon marketers in Ibadan Metropolis of Oyo State. Primary data collected through structured questionnaires were used for...
