The study gives a better understanding of the hygienic situation of ready-to-eat meals offered on the streets and in enclosed establishments such as restaurants and hotels.

This study will assess mothers’ knowledge level in recommended childcare practices relating to nutrition. The study will also investigate whether acquired health and nutritional knowledge practice is dependent on the socioeconomic status of households. Furthermore, the study will assess the nutritional status of infants and young children aged 0-5years. Lastly, this study will build a composite childcare knowledge index and investigate its relationship with nutritional indicators in children.

Moringa oleifera is a plant that successfully grows recently in Egypt and has rich of nutrients seeds with valuable content of edible oil. The present study aimed at determining the physicochemical properties of moringa seeds and their extracted oil of which cultivated at different regions in Egypt. Obtained results revealed that protein, lipid, ash, fiber and total carbohydrate contents were in range of 34.51% - 36.5%, 28.62% - 30.06%, 4.22% - 5.06%, 10.92% - 12.16% and 19.00% - 20.29%, respec... read more

n a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is concerned with the utilization of this food in the human system. Because both cases are referring to food, it shows that both terms are inter-related. Actually, food science plays significant roles in human nutrition as it broadens our horizon on the foods we consume. Some of the roles of foods science in human nutrition includes: food processing as ... read more

ermentation and the untreated flour) were evaluated for proximate composition, functional, sensory properties and storage stability. The fermented and germinated samples were found to be richer in carbohydrate content with 59.72% and 57.78% respectively while the untreated flour had the highest protein content (27.87%). The untreated flour also compared favorably with the control (wet processed paste) in terms of organoleptic properties in the production of akara and moin-moin. For storage, afte... read more

Oil was extracted from carica papaya (pawpaw) seeds and analyzed for its physico-chemical properties (percentage of oil yield, moisture content, pH, specific gravity, acid value, saponification value, ester value, iodine value, peroxide value and unsaponifiable matter) and sensory qualities (colour, aroma, taste and general acceptability). The sensory characteristics analyzed by the panelists on the three oil samples (pawpaw, olive and vegetable oil) gave preference for the vegetable oil in all ... read more

It would be wiser to begin this study with the mentioning of advancement in technology which has changed virtually the way people think, eat and select the choice of their meal. Due to the changes in the nature of life and the increasingly complex nature of people’s business and means of survival. It became imperative that foods that are consumed by people have changed from traditionally prepared foods to convenience foods.