An investigation on the indiscriminate use of food additives Department: Nutrition and Dietetics By: captainonuh1414 Project ID: 6324 Rating: (5.0) votes: 1Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractThis research work is an investigation of the indiscriminate use of food additives at Tudun Matawalle in Katsina Metropolis, with the aim of making a systematic study on the investigation of the indiscriminate uses of food additives to human health. Additives are also used to combat some enzymes that lead to undesirable changes in color and flavor in foods but don’t cause anything as serious as food-borne illness. This second type of food spoilage occurs when enzymes in a food react to oxygen for example, when people and peach slices darken or turn rust color as they are exposed to air. Most additives are used to limit food spoilage. Food additives such as potassium and sorbet are used to maintain the safety and acceptability of food by retarding the growth of microorganisms implicated in food-borne illness. Without the use of some food additives, it would be impossible to produce massive quantities of foods and safely distribute them nationwide or additives. The source of data for this research study is both the primary and secondary mode of data collection. Based on the outcome of the questionnaire to the respondents 87.5% were female while 12.5% are male. The age ranges of the respondents whom the questionnaires were used show that the majority of the respondents are of age 31-50years representing 65% it was also found that, Color additives don’t improve nutritional qualities, but they can make foods more appealing....Preview Download Preview +Other Nutrition and Dietetics project topics and materials you might be interested in»Health and nutritional problems associated with food allergy in Doko Lavun Lga Niger state»Assessment of factors leading to malnutrition among children 0 - 5 years - case study of Nasarawa Lga, Kano state»Effect of cigarette smoking on the health status of youths in Nigeria»Complementary feeding and hygiene practice among caregivers in Wadata ward Bida, Niger state»Knowledge attitude and practice of exclusive breastfeeding among mothers in Dokodza Bida, Niger state»Body mass index (BMI) and feeding pattern of students of school of business administration and management (SBAM) Federal Polytechnic Bida, Niger state»Nutritional status and energy drinking consumption pattern of undergraduate students in tertiary institution of Osun state»Knowledge attitude and consumption of alcoholic beverages among male students of college of administration and business studies, Bida, Niger state»The role of breast feeding in the growth and development of a child - case study of Zing local government area»Evaluation of the mineral content, anti-nutritional factors and functional properties of the complementary food produced from some food using rice, carrot, and soybeans flour blends as case study»Comparative study of nutrient profile of grasshopper and cricket»Attitude of female staff toward infant and young child feeding practice particularly exclusive breastfeeding and complementary feeding»Occupational stress, coping strategies, nutritional and dietary assessment of some selected bank staff in Osogbo - case study of First Bank plc, Access Bank, and Guarantee Trust Bank»Nutritional knowledge, dietary practice, nutritional status of pregnant women attending Turai hospital, Katsina»Assessment of mothers knowledge, attitude and practice regarding childhood vaccination during the first five years of life in Comprehensive Primary Health Care Kofar Kaura, Katsina