Learn nutrition like never before
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TOPIC 1: FOOD COMPOSITION
1.1 Meaning of food and major food groups
Exercise 1.2
1.2 Composition of food stuffs
Exercise 1.2
TOPIC 2: NUTRIENT REQUIREMENT
2.1 Recommended daily allowance/intakes (RDAs/RDs)
Exercise 2.1
2.2 Complete and balanced meals
Exercise 2.2
2.3 Healthy eating
Exercise 2.3
2.4 Formulation of foods for various social groups
Exercise 2.4
2.5 Energy balance
Exercise 2.5
TOPIC 3: FOOD PRODUCTION
3.1 Food production situation in Tanzania
Exercise 3.1
3.2 Household food and nutrition security
Exercise 3.2
TOPIC 4: FOOD STORAGE
4.1 Perishable and non-perishable foods
Exercise 4.1
4.2 Agents of food deterioration and losses
Exercise 4.2
4.3 Grain storage and good storage practices
Exercise 4.3
4.4 Grain storage structures
Exercise 4.4
4.5 Pesticides used in food storage
Exercise 4.5
TOPIC 5: FOOD PROCESSING AND PRESERVATION
5.1 Food processing
Exercise 5.1
5.2 Food preservation
Exercise 5.2
5.3 Food fortification
Exercise 5.3
TOPIC 6: TECHNOLOGY OF SPECIFIC PRODUCTS
6.1 Breads and buns making
Exercise 6.1
6.2 Making of fruits juice and vegetables
Exercise 6.2
TOPIC 7: FOOD MICROBIOLOGY
7.1 Important micro organisms in food microbiology
Exercise 7.1
7.2 Growth requirement of different micro-organisms
Exercise 7.2
7.3 Food poisoning
Exercise 7.3
7.4 Food hygiene
Exercise 7.4
TOPIC 8: FOOD QUALITY AND SAFETY
8.1 Natural toxicants in foods
Exercise 8.1
8.2 Hazards of natural toxicants in foods
Exercise 8.2
8.3 Quality assurance
Exercise 8.3