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3 edition of Food Science and Applied Nutrition Unit, 1963-1973 found in the catalog.

Food Science and Applied Nutrition Unit, 1963-1973

Ibadan, Nigeria. University. Food Science and Applied Nutrition Unit.

Food Science and Applied Nutrition Unit, 1963-1973

in commemoration of the 25th anniversary of the University of Ibadan, 1948-1973.

by Ibadan, Nigeria. University. Food Science and Applied Nutrition Unit.

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  • 2 Currently reading

Published by The University in [Ibadan] .
Written in English

    Subjects:
  • Ibadan, Nigeria. University. Food Science and Applied Nutrition Unit.

  • Edition Notes

    Bibliography: p. 12-16.

    Classifications
    LC ClassificationsTX365.I2 I24 1973
    The Physical Object
    Paginationv, 43 p., [3] leaves of plates :
    Number of Pages43
    ID Numbers
    Open LibraryOL4207400M
    LC Control Number80486704

    The Syllabus of Nutrition and Dietetics Unit 1: Principles of Nutrition and Nutritional Biochemistry allergies and food intolerances. Unit 3: Food Science and Food Microbiology Food groups, Food preparation methods, Food preservation techniques, Food analysis – applied research, Sampling methods, and Preparation of research proposal. Food is one of the basic needs of the human being. It is required for the normal functioning of the body parts and for healthy growth. The present book entitled "Textbook on Food Science and Human Nutrition for undergraduates" is divided into three parts Unit-I: Introduction to Food and Nutrition, Unit-II: Nutrients, and Unit-III: Deals with Effect of Cooking on Food, Nutritional .

      DEFINITIONS FOOD: Food is the material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy; also: such material together with supplementary substances (as minerals, vitamins, and condiments) NUTRITION: Nutrition is an art and also a science. General Questions Inventions and Discoveries Sound Wave Metals and Non-metals Plants Food and Nutrition Heat and Temperature Soil Science Motion and Time Light Microorganisms Reproduction Force and Pressure Friction Atomic Structure Astronomy Water Agriculture Magnetism Body Movements Gravitation Thermodynamics Diffusion Electrostatics.

    4 PART 1 NUTRITION BASICS AND APPLICATIONS Daily Reference Values (DRVs): a set of values that cov- ers nutrients, such as fat and fiber, that do not appear in the RDA tables. Expressed as % Daily Value (%DV). Diet: (a) the foods that a person eats most frequently; (b) food considered in terms of its qualities and effects. 1 The animal and its food 3 Water 4 Dry matter and its components 5 Analysis and characterisation of foods 5 The science of animal nutrition continues to advance and this has necessitated, to varying degrees, the updating of most chapters. this book from mainly outcomes and the effects of nutrition on the whole animal in.


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Food Science and Applied Nutrition Unit, 1963-1973 by Ibadan, Nigeria. University. Food Science and Applied Nutrition Unit. Download PDF EPUB FB2

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