FOOD & NUT
No. 2 added
Under Deficiency disease
(c)vitamin B - 3
Under Food Source
(a)fish oil, egg yolk
(c)peanut, animal protein
(d)egg yolks, red meat
(i) It gives the dough it's strength and structure
(ii) It helps in eradicating most harmful microorganisms
(iii) This method is easier and enhances the food to be thoroughly cooked
(iv) This aids in the removal of any dirt
(i)It causes cancer
(ii)It causes Arsenic exposure
(iii)It causes food poisoning and diarrhoea
(i)it causes cyanide
(ii)It causes arsenic and cadmium
(iii)It causes impair thyroid and nerve function.
(i)Nutritive value of Beverage
(ii)Alcoholic and non- Alcoholic beverage
(i) Their nutritive values are high in vitamins, protein and fat
(ii) They supply energy to the body
(iii) They act as stimulants(Tea and coffee and contain fermented sugar
(iv) They have a strong flavour and act as a sedative when consumed excessively
(i)All leftover foods should be reheated before consumption to prevent food poisoning
(ii)They should be reheated for more than one time to prevent further contamination of food with germs and also not to decrease their nutritive quality
(iii)Leftover foods should not be stored for long before using them
(iv)Avoid contamination by pests or pet by covering properly
(v)Keep food at safe temperature and cook thoroughly before consumption
(Choose Any three)
(i)It is economical because the food will not go to waste.
(ii) Less preparation is required and this serves on time and energy.
(iii)It saves on labour because less preparation is required.
(iv)Its cost-saving, no new purchases are made
(Pick Any Two)
(i)To prevent its spoilage
(ii)To prolong its shelf life
(iii)To avoid wastage, especially when they are are in season
(iv)To eliminate the purchase of food when they are the most expensive
(i)in an emergency you may need to health information from relatives
(ii)where a patient is a child, or an adult who lacks capacity, you may need to collect the information from parents, guardians or relatives,
(iii)where a pathologist collects a specimen and related information from a referring provider.
(i)The research will enable people to know That locally grown food is full of flavour.
(ii)The research will enable people to know that local food has more nutrients.
(iii)The research will enable people to know That Local food supports the local economy.
(iv)The research will enable people to know That Local food benefits the environment.
(i)negative pre-processing moods of high intensity
(ii)negative pre-processing moods of moderate-intensity
(iii)negative non-attribute information, and attribute information that creates the impression that consideration, purchase and/or consumption of their products
(iv)negative pre-processing moods Proposition range
(v) negative pre-processing moods, of "emotion as a benefit toward the consumer"
(vi)negative pre-processing mood scenarios and an optimal mix of consumption.
(i) nutritional value, weight
(ii) country of origin
(iii) use by date
(iv) allergen warnings