Research Papers/Topics in Nutrition And Dietetics

DESIGN AND IMPLEMENTATION OF A WEB-BASED DIETICIAN SYSTEM ABSTRACT

DESIGN AND IMPLEMENTATION OF A WEB-BASED DIETICIAN SYSTEM ABSTRACT A few centuries ago, one might not have needed to keep fit or eat healthily. Today a lot of diseases and sickness are rampant due to obesity, malnutrition and not eating a balanced diet meal. In the 21st century, information is moving at the speed of light and people need to gain access to a system that recommends a meal plan for its use according to individual needs. In today’s world, where access to see a dietician is a bi...

ASSESSMENT OF THE NUTRITIONAL STATUS OF ADOLESCENT GIRLS

ABSTRACTAdolescence is a period of growth and development between childhood and adulthood. It is a crucial period in life and implies physiological and psychological changes that affect physical growth. Adolescence is normally characterized by low levels of disease and death; it is the period of life when mortality rates are lowest.This study highlights the nutritional status of adolescent girls which is of primary importance as it is a known fact that adolescent girls are future mothers and ...

PRODUCTION OF JUICE FROM PINEAPPLE AND WATERMELON

1.0 INTRODUCTIONFruit is a structural part of plant that contain seeds, normally fleshly, sweet and edible in a raw states, which includes; oranges, grapes, strawberries, juniper berries, pineapple and watermelon e.t.c (Abano, 2010). They are ripe ovaries or carpets that contain seed (McGee, 2004). Fruit contain various phytochemical compounds that are similar in composition to vegetables. All fruits contain a high percentage of water averaging 85% fat, protein and carbohydrate (cellulose and...

A report on the Student's Industrial Work Scheme Experience

The industrial training program or students industrial work experience scheme (SIWES) is an appreciable skills program designed to equip students to the real life working experience. It is a skill development program that provides a link opportunity for students to participate in the real world of work, benefit from practical exposure at work as well as acquiring academic competencies in the college. SIWES is aimed at exposing students to the realities of world of work by matching the theoret...

Lecithin in human nutrition

AbstractLecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues composed of phosphoric acid, chroline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol). &nbsp...

Nutritional benefit of iru

nutritional benefit of iru on blood pressure control

PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT

CHAPTER  ONEINTRODUCTIONDefinition:    Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods.Protein hydrolysate have many uses in specialty foods such as non allergenic infant formular, diets foods and other special nutritional foods.The drawback of many hydrolysates such as Soya or Casein hydrolysates is the bitter taste that develops when they are hydrolysated into small peptides with protease enzymes.Protein ma...

Dietary Pattern and Nutritional Status of In-School Adolescents in Abeokuta South and Abeokuta North Local Government Areas of Ogun State Nigeria

ABSTRACTAdolescents are considered as a nutritionally vulnerable subgroup. A rapid growth rate combined with marginal nutrient intakes increases the risk of nutritional deficiencies in this population. Poor nutritional status in adolescence compounds the risk of adolescent pregnancy and it is an important determinant of health outcomes at a later stage of life. A knowledge of an healthy dietary pattern in adolescence is an Investment in Present and Future Health. The objective of this study w...

EFFECT OF COOKING UTENSILS ON IRON CONTENTS OF STAPLES FOOD(OWO IN ONDO STATE AS CASE STUDY)

ABSTRACTThe effect of three cooking utensils on the iron contents of common staples in Owo was investigated. Chemical and instrumental analysis to test the amount and effect of cooking utensils was carried out on four foods from different groups using Atomic absorption Spectrophotometer (AAS). Result shows that most cooking utensils reduced the iron contents of staple foods. However, iron cooking pot had a greater effect by increasing the level of iron in most of the staples.Therefore, there ...

The many unknown benefits of moringa leaf

Moringa is called the Miracle Tree for good reason. Moringa oleifera tree has been called the tree of life in many cultures around the world, including Nigeria. It has many names based on its many uses: clarifier tree, horseradish tree and drumstick tree (referring to the large drumstick shaped pods) and in East Africa moringa is known as “mother’s best friend”.Here in the Nigeria, its names include Ewe Igbale in Yoruba, Zogelle in Hasusa and Idagbo monoye in Igbo.It is estimated that a...