Fats and oil are another group of macro nutrients that is required by the body. It composes of carbon, oxygen and hydrogen. Excess carbohydrates and proteins can be converted into fats and stored under the skin. The structural unit of fats and oils are glycerol and fatty acid. Differences between fats and oils Fats Oils […]
Protein is another macro nutrient required by the body. Protein is made up of carbon, hydrogen nitrogen, and oxygen. The major structural unit of protein is amino acid. Protein can be classified into two. Protein that contain all the essential amino acids are called first class or complete or animal proteins. The other class of
Career opportunities available in foods and nutrition are: Teaching. Dietetics. Hospitality and tourism Food science. Food science and technology. Food engineering. Hotel and catering management. Food research and development. Community nutrition. Institutional matron. Clinical nutrition. Nutrition in media. Evaluation: mention the importance of human nutrition. See also BASIC FOOD NUTRIENTS FOOD AND NUTRITION
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The search for food has been the occupation of mankind from the onset. Food is very important to our day to day life. Food can be defined as what nourishes the body. It is any substance which after consumption, digestion and absorption produces energy, promotes growth, repair body tissues and regulate all body processes. Food
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HERBS/ AND SPICES, FOODS FLAVOURING AND COLOURING Herbs and spices belong to a group of substances known as “Food Additives”. Food additives are substances deliberately added to food to improve the appearance, colour, texture, flavour, nutritive values, aroma and taste and also to preserve the food. By improving the flavour and texture of foods, herbs
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Fish and sea foods are creatures that live in either fresh or salt water. They are broadly classified into two groups namely: Fin fish Shell fish: The fin are fish with fins on their bodies, they are further classified into two major groups; White or lean fish: have their fat stored in the liver and
MILK AND MILK PRODUCTS Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk can be produced from cows, horses, goats, sheep etc. The commonly used worldwide is cow milk. It is one of the most valuable foods containing practically all foods substance. It is
STRUCTURE OF THE EGG Eggs are produced by domesticated bird such as chicken, turkey, duck, goose and guinea fowl. The hen’s egg of average size weights approximately 56 g, they are covered with a hard protective shell which can be either be white or brown in colour. The colour of the bird depends upon the
Poultry refers to meat derived from some domesticated birds such as fowls, guinea fowls, turkeys, ducks and pigeons. The composition and nutritive value of poultry is similar to that of meat from animals. In poultry, especially fowls and turkeys, the fat lies under the skin and around the giblet; it is not embedded between the
Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles fibres. Each separate fibre contains water, protein, numerous salts and extractives. The fibres are joined together and connected by to the bones of the animals by connective tissues and are connected to bones by tendons. White meat has
This is the way and manner by which food is dished out and served so that it looks appetizing for the guest to enjoy usually, two or three course meals are served. Importance of food services It prevents food wastage. It makes food attractive and appetizing. It makes food enjoyable. It promotes family and social
Types of parties include; housewarming, naming, birthday, wedding etc. Also, there are special foods peculiar to special occasions such as cocktails, buffets, luncheons etc. Types of Parties Parties can be categorized into various types based on their nature, purpose, and theme. Here are some common types of parties: 1. Birthday Party: A celebration to commemorate
Food plays an important role in our day to day life. This implies that the service of food has always been associated with intimate human relationship. For a celebration, there must be a host/ hostess and guests. The guests are the people who come to share joy or happiness on a particular occasion while the
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