Discuss the 12 D concepts used in sterilizing foods
See Answer →Differentiate between the following and give appropriate examples:
i) Sol and Gel
ii) Foams and Emulsion
See Answer →Differentiate between colloids and crystalloids? Give examples.
See Answer →Describe the role of enzymes and colors in the food industry.
See Answer →Briefly describe the application of proteins in the food industry.
See Answer →Discuss the food application of microbial polysachharide.
See Answer →Discuss the role of sugars in the appearance of food.
See Answer →Define food science and technology and discuss its scope in the context of dietetics and food service management.
See Answer →Birth weight of a normal child is .................................................
See Answer →BMI of .................................is considered as an indicators of obese grade 2.
See Answer →On adequate iodine intake, the median urinary iodine is................................. .
See Answer →Supplementary food should provide..................... Kcal and................ g proteins per day/per child.
See Answer →Tetanus is caused by a toxin produced by the bacillus.......................... .
See Answer →Formative research
See Answer →U5MR
See Answer →Double Fortified Sa
See Answer →Keratomalacia
See Answer →Growth monitoring
See Answer →Pellagra
See Answer →Goitre
See Answer →