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    Food Science And Technology Project Topics

    • List of Project Topics on Food Science And Technology, Download Food Science And Technology Complete Projects

    • Total Online Projects (52)

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      • HEALTH - SEEKING BEHAVIOUR TOWARDS HYPERTENSION AMONG TRADERS

      • This study aimed to determine seeking healthcare for hypertension among traders in Ubani market in Umuahia North Local Government Area of Abia State. A systematic random sampling technique was used .... Continue reading
        • Contributor: projectwaka
        • engagements: 131
        • Case No: 290589pw
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      • CHEMICAL COMPOSITION OF ENRICHED PAP MADE FROM YELLOW CORN AND RED SORGHUM

      • This research project aimed to analyze the chemical composition of fortified porridge produced from yellow corn and red sorghum. The specific objectives were as follows:To ascertain the nutritional composition .... Continue reading
        • Contributor: projectwaka
        • engagements: 218
        • Case No: 384898pw
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      • Nutritional status of top civil servants and business men in Umuahia metropolis

      • The research examined the dietary habits and health profiles of 100 prominent government officials and businesspeople in the Umuahia city area. The investigation employed anthropometric measurements and blood cholesterol levels, while .... Continue reading
        • Contributor: projectwaka
        • engagements: 129
        • Case No: 414313pw
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      • AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE

      • This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were formulated and questionnaires were administered to .... Continue reading
        • Contributor: mr-chris
        • engagements: 238
        • Case No: 443487pw
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      • THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS

      • The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adolescent girls in the age group of 12.... Continue reading
        • Contributor: mr-chris
        • engagements: 242
        • Case No: 524224ip
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      • THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

      • A RESEARCH FOCUSED ON THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA. Continue reading
        • Contributor: mr-chris
        • engagements: 187
        • Case No: 773367ip
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      • PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT

      • A STUDY BASED ON THE PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT. Continue reading
        • Contributor: mr-chris
        • engagements: 96
        • Case No: 496479ip
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      • THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT

      • A STUDY BASED ON THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT. Continue reading
        • Contributor: mr-chris
        • engagements: 277
        • Case No: 191309pw
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      • AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)

      • A STUDY BASED ON AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT). Continue reading
        • Contributor: mr-chris
        • engagements: 175
        • Case No: 283411ip
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      • THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES

      • A comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and TrtraleuraTetraopera (Oshsho).  .... Continue reading
        • Contributor: mr-chris
        • engagements: 179
        • Case No: 131376ip
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      • PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR

      • Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries.  The .... Continue reading
        • Contributor: mr-chris
        • engagements: 222
        • Case No: 761178ip
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      • EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND

      • A RESEARCH BASED ON THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND. Continue reading
        • Contributor: mr-chris
        • engagements: 122
        • Case No: 576199ip
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      • Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit

      • A STUDY BASED ON THE PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT. Continue reading
        • Contributor: mr-chris
        • engagements: 178
        • Case No: 410281ip
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      • PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI

      • Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one .... Continue reading
        • Contributor: mr-chris
        • engagements: 135
        • Case No: 820663ip
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      • USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR

      • A STUDY BASED ON THE USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR. Continue reading
        • Contributor: mr-chris
        • engagements: 148
        • Case No: 335725ip
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      • ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA

      • A DETAILED STUDY ON THE ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA. Continue reading
        • Contributor: mr-chris
        • engagements: 149
        • Case No: 294978ip
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      • CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT

      • The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the proximate composition to be Protein (39.01 + 39.69) Fat (36.26 + 38.53) .... Continue reading
        • Contributor: mr-chris
        • engagements: 304
        • Case No: 575213ip
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      • EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)

      • Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (RLB) had the highest .... Continue reading
        • Contributor: mr-chris
        • engagements: 280
        • Case No: 877163pw
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      • PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

      • Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of .... Continue reading
        • Contributor: mr-chris
        • engagements: 208
        • Case No: 549215ip
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      • NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM

      • Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were .... Continue reading
        • Contributor: mr-chris
        • engagements: 167
        • Case No: 182577ip
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      • IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM

      • The research work was focused on the possible vitamin composition of Utazi (Gongronema  latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that .... Continue reading
        • Contributor: mr-chris
        • engagements: 174
        • Case No: 833509ip
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      • PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE

      • Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of .... Continue reading
        • Contributor: mr-chris
        • engagements: 186
        • Case No: 214585ip
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      • EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

      • Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.                  The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, .... Continue reading
        • Contributor: mr-chris
        • engagements: 113
        • Case No: 322656ip
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      • PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE

      • Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of .... Continue reading
        • Contributor: mr-chris
        • engagements: 111
        • Case No: 544747ip
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      • PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER

      • A DETAILED STUDY BASED ON THE PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER. Continue reading
        • Contributor: mr-chris
        • engagements: 209
        • Case No: 844951ip
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      • THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS

      • This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and .... Continue reading
        • Contributor: mr-chris
        • engagements: 232
        • Case No: 247995pw
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      • ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN

      • A STUDY BASED ON THE ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN. Continue reading
        • Contributor: mr-chris
        • engagements: 152
        • Case No: 788585ip
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      • IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY

      • The research work was focused on the possible vitamin composition of Utazi (Gongronema  latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that .... Continue reading
        • Contributor: mr-chris
        • engagements: 163
        • Case No: 154135ip
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      • EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR

      •  A study was carried out on the physico – chemical properties of fluted pumpkin seeds (Telferia occidentalis) flours.  The 1st two flour samples were obtained by boiling for 1 hr in 0.5% solution .... Continue reading
        • Contributor: mr-chris
        • engagements: 91
        • Case No: 332253ip
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      • PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)

      • Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different .... Continue reading
        • Contributor: mr-chris
        • engagements: 228
        • Case No: 379843ip
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      • THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO)

      • A comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (.... Continue reading
        • Contributor: mr-chris
        • engagements: 144
        • Case No: 275931ip
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      • FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION

      •  This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s .... Continue reading
        • Contributor: mr-chris
        • engagements: 142
        • Case No: 662385ip
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      • ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION

      • A STUDY FOCUSED ON THE ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. Continue reading
        • Contributor: mr-chris
        • engagements: 419
        • Case No: 828628pw
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      • PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED "OGIRI" (COMMERCIAL "OGIRI")

      • Micro organisms associated in fermentation of castor bean seeds "ogiri" (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions, one .... Continue reading
        • Contributor: mr-chris
        • engagements: 157
        • Case No: 401679ip
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      • “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

      • Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel .... Continue reading
        • Contributor: mr-chris
        • engagements: 128
        • Case No: 260397ip
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      • PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES

      • A STUDY BASED ON THE PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES. Continue reading
        • Contributor: mr-chris
        • engagements: 178
        • Case No: 491613ip
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      • EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION

      • The main purpose of this study was to identify the effect of availability of equipment on students’ performance in Foods and Nutrition. The research is imperative in that the findings .... Continue reading
        • Contributor: mr-chris
        • engagements: 113
        • Case No: 762694ip
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      • PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT

      •  A STUDY BASED ON THE PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT. Continue reading
        • Contributor: mr-chris
        • engagements: 124
        • Case No: 755932ip
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      • USE OF COMPOSITE BLENDS FOR BISCUIT MAKING

      • THIS STUDY IS BASED ON THE USE OF COMPOSITE BLENDS FOR BISCUIT MAKING. Continue reading
        • Contributor: mr-chris
        • engagements: 158
        • Case No: 612346ip
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      • NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

      • Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were .... Continue reading
        • Contributor: mr-chris
        • engagements: 156
        • Case No: 267641ip
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      • CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA

      • THIS STUDY IS BASED ON THE CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA. Continue reading
        • Contributor: mr-chris
        • engagements: 270
        • Case No: 786809pw
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      • INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD

      • 24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was used for the determination of heavy metals i.e. Lead, Cadmium and Chromium.   100% .... Continue reading
        • Contributor: mr-chris
        • engagements: 120
        • Case No: 162580ip
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      • IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY

      • A STUDY BASED ON THE IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY. Continue reading
        • Contributor: mr-chris
        • engagements: 143
        • Case No: 710172ip
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      • NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA

      • THIS STUDY IS BASED ON NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA. Continue reading
        • Contributor: mr-chris
        • engagements: 250
        • Case No: 512450ip
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      • THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION

      • The research work will look into the impact of inventory control and planning in stores administration in fan milk industry owerri. This work is divided into five chapters, the first .... Continue reading
        • Contributor: mr-chris
        • engagements: 136
        • Case No: 467878pw
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      • EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT

      • This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers.Randomized Study .... Continue reading
        • Contributor: mr-chris
        • engagements: 259
        • Case No: 634144ip
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      • PRODUCTION OF BANANA FLAVOURED SOY YOGURT

      • Soy yoghurt was prepared using soy milk as a base and banana flavour fruit juice as a supplement. Three different samples were made by blending 5% and 10% banana flavour with 95% and 90% .... Continue reading
        • Contributor: mr-chris
        • engagements: 1326
        • Case No: 670605pw
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      • PRODUCTION AND CHARACTERIZATION OF COCONUT OIL

      • A STUDY BASED ON THE PRODUCTION AND CHARACTERIZATION OF COCONUT OIL. Continue reading
        • Contributor: mr-chris
        • engagements: 192
        • Case No: 791510pw
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      • PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT

      • This project work is on the bleaching of palm oil using heat (activated charcoal).The charcoal used for this work was made from pieces of animal bone by carbonization method.  .... Continue reading
        • Contributor: mr-chris
        • engagements: 140
        • Case No: 118966ip
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      • THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE

      • The objective of this study was to explore the impact of nutrition education on the dietary habits of female secondary school students, sixty adolescent girls in the age group of 12.... Continue reading
        • Contributor: mr-chris
        • engagements: 161
        • Case No: 208684pw
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    • Total Online Projects (52)

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