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 […]
INTRODUCTION TO FOOD AND NUTRITION Read More »
Some diseases are caused by lack of or shortage of specific nutrients in the meals we take, when this happens one begins to show signs of health imbalance. When a diseases is caused due to excess or lack of specific nutrient, the diseases are called malnutrition. To correct this, an intake of the nutrient which
DIETARY DEFICIENCY Read More »
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
THE ART OF ENTERTAINMENT Read More »
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
CONDIMENTS AND SEASONING Read More »
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
POULTRY COOKERY: FOOD VALUES, FACTORS, PREPARATION & METHODS Read More »
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
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