Food & Nutrition

Food & Nutrition

BUDGETING

Budgeting is the process of preparing a budget. Household budget is a plan for future expenditures of a given household. Budgeting is the act of planning how to spend the net income in such a way that individual concerned will not run into any financial embarassement before the next income.   It is the process […]

BUDGETING Read More »

Food & Nutrition

CONSUMER EDUCATION

PRINCIPLE OF CONSUMER EDUCATION Consumer education can be defined as the process of enlightening the public about their right as food purchases are concerned. It is the process of helping individuals become informed with the information they require in order to know their rights as consumers, discern or judge information and consume intelligently within their

CONSUMER EDUCATION Read More »

Food & Nutrition

STORAGE OF ROOTS AND TUBERS

METHODS OF STORING ROOTS AND TUBERS BARNS: This method is used for storage for the yams. This involves the use of a small hut, built near the compound house or on the farm inside which yams are arranged on shelves. The yams are then protected from the ray of the sun by covering the structure

STORAGE OF ROOTS AND TUBERS Read More »

Food & Nutrition

STORAGE OF FOODS

Food storage refers to the keeping of the food for sometime before ultimate use. There are two aspects to food storage namely Post- harvest storage- This is the storage of crops immediately after harvesting from the farm. Storage of the prepared or food at home.   THE CHOICE OF STORAGE TO BE USED IS INFLUENCED

STORAGE OF FOODS Read More »

Food & Nutrition

METHODS OF PRESERVATION OF FOODS

METHODS OF FOOD PRESERVATION There are different methods of preserving foods. However the type of method used depends on the nature of the food, length of preservation required, the facilities available and the type of dish to be prepared. The different methods of food preservation are:- DRYING: This is the process by which the water

METHODS OF PRESERVATION OF FOODS Read More »

Food & Nutrition

PRESERVATION OF FOODS

Food commodities contain various nutrients which are useful to the human body for the performance of its various functions. Unfortunately, this reason also makes food easily susceptible because these nutrients which are useful to man are also useful to micro-organisms which grow on our food, consume them and make the leftovers unfit for human consumption.

PRESERVATION OF FOODS Read More »

Food & Nutrition

CONVENIENCE FOODS

Convenience foods are prepared food that have been preserved or processed to reduce or eliminate the time of preparation and cooking that may be required. They are answer for the busy home maker who wishes to prepare a meal quickly. Some of these foods are pre cooked and need only to be heated before serving;

CONVENIENCE FOODS Read More »

Food & Nutrition

HYGIENE

Hygiene is an act of cleanliness as a means of healthy living to be free from diseases and germs. It is the observance of effective sanitary measures in food production, purchasing, processing and marketing. Personal kitchen hygiene The first step in producing clean and safe food is the selection of food in the market, it

HYGIENE Read More »

Food & Nutrition

SAFETY IN THE KITCHEN

Safety habits and devices are the precautions taken in the kitchen to avoid accidents. Since the kitchen is supposed to be a busy place for food preparation and cooking, common accidents are likely to occur. They include: Falls Burns and scald. Electric shock. Accidental poisoning. The following precautions must be taken to avoid accident in

SAFETY IN THE KITCHEN Read More »

Food & Nutrition

CLEANING AGENTS AND ABRASIVES

Cleaning agents are chemicals that aid in the washing and cleaning of kitchen equipment and utensils. The commonly cleaning agent used in the kitchen is soap. Soap is classified into local and commercial cleaning agents. Homemade or locally made cleaning agents are the ones made by using local materials within our environment, they are cheap

CLEANING AGENTS AND ABRASIVES Read More »

Food & Nutrition

Kitchen Equipment

Kitchen equipment are facilities and tools used in the kitchen for food preparation and for making cooking tasks easier. The types of equipment needed depends on the user of the kitchen. When selecting or purchasing equipment, the following factors should be considered: Income or availability of money. Size of the kitchen. The safety and maintenance

Kitchen Equipment Read More »

Food & Nutrition

Kitchen Management

A kitchen can be described as the domestic workshop in the home where all the preparation, cooking and serving of food is done. There are two types of kitchen 1. Family kitchen.  2. Industrial kitchen. Family kitchen: a family kitchen can be traditional or modern. The industrial kitchen is the type of kitchen found in

Kitchen Management Read More »

Food & Nutrition

Reproductive Health

What is Reproductive Health? Reproductive health refers to the overall well-being and functioning of the reproductive system, encompassing both physical and mental aspects. It involves the ability to have a satisfying and safe sexual life, the capability to reproduce, and the freedom to make decisions regarding reproduction, including access to information and services related to

Reproductive Health Read More »

Food & Nutrition

Scientific study of food

Units of measurement The energy value of food can be measured in calories or joules but a large unit of energy is measured in kilo-calories. It is the most common unit of measuring energy. The international unit of energy is “joule”. Therefore kilocalories is the amount of heat required to raise the temperature of a

Scientific study of food Read More »

Food & Nutrition

SPECIAL NUTRITIONAL NEEDS

YOUNG CHILDREN (Infants 0 – 1 year and toddlers 1-2 years) Guidelines for providing children’s meal The food must be rich in protein for bodybuilding, energy foods for their activities, minerals, and vitamins for vitality. Their food should be rich in milk, meat, fish, eggs, legumes Meal times should be regular. Their food must be

SPECIAL NUTRITIONAL NEEDS Read More »

Food & Nutrition

RAISING AGENT

Raising or leaving agents are substances that produce gas in flour mixtures which cause them to rise and become lighter, bigger and softer in texture and porous after cooking. The use of a raising agent is based on the principle that hot air rises and expands. TYPES OF RAISING AGENTS Baking powder: consists of an

RAISING AGENT Read More »

Food & Nutrition

FLOUR MIXTURES

The term ‘flour’ refers to the powder derived from grounded wheat. The process of grinding the wheat to obtain the fine powder is called ‘milling’ During the process of milling, the whole wheat grain can be used to obtained the flour of the various layers that surround the endosperm can be removed before the remainder

FLOUR MIXTURES Read More »

Food & Nutrition

TIME AND ENERGY MANAGEMENT II

Time management is the process of planning, organizing, implementing, and evaluating the use of time in order to accomplish or perform certain tasks or duties. Energy is the ability in us that enables us to do work. It is human resources, everyone has energy to use but the one we have is limited. Energy management

TIME AND ENERGY MANAGEMENT II Read More »

Move to Study in the US, UK

Acadlly
error: Content is protected !!