Food and Nutrition

Let me talk you through cost a product fully, covering raw materials from the Consumer Cho

Take results tabulated as reagent, observation, conclusion out of the textbook. Describe a

Show me how biuret test on egg white, milk, soaked cowpea liquor, soya milk and garri work

Take comparing red palm oil, groundnut oil and shea butter for colour out of the textbook.

Show me how tabulating each vitamin against source works in real life in Nigeria. Use one

Set me a quick recall test on nutritional status using mid-upper arm circumference and bod

Take preparing an enriched weaning food out of the textbook. Describe a real Nigerian situ

Let me talk you through preparing a starch-based staple and observe gelatinisation at two

Take fault-finding session: students examine deliberately faulty samples out of the textbo

Show me how appearance, smell and mould growth logged daily for five days works in real li

Let me talk you through nigerian traditional methods from the Food Preservation: Tradition

Take weigh before and after, seal, label and reassess after seven days out of the textbook

Give me a wrong or muddled explanation of selecting suitable packaging for named foods fro

Show me how survey: ten packaged products brought from home are analysed works in real lif

Take planning session in 0648 format: students receive a brief a week ahead out of the tex

Let me talk you through staple and filament yarns compared from the Fibres and Yarns: Prop

Set me a quick recall test on woven, knitted and non-woven fabrics for stretch, fraying, d

Take weaving a small sample on a card loom in plain out of the textbook. Describe a real N

Show me how percentage shrinkage calculated and tabulated works in real life in Nigeria. U

Take draft a skirt block at 1:4 on squared paper out of the textbook. Describe a real Nige