Assessment of the use of folic acid and iron supplement among pregnant women that are attending antenatal care at the general hospital Department: Food Science Technology By: captainonuh1414 Project ID: 6322 Rating: (5.0) votes: 1Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractFolic acid and iron supplements are essential micro-nutrients for normal physiological function, growth and development as well as maintenance of life; like many other nutrients their demand increase during pregnancy creating a need for supplements to meet daily requirements in pregnancy. The high nutrient demand during pregnancy may not be met by regular diet because of insufficient amount and/or low bioavailability especially in developing countries like Nigeria due to this disproportion deficiency in folic acid and iron supplement an imbalance between demand and supply results in anemia to the pregnant women that attending antenatal care (W.H.O 2014). ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour