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This study was carried out to determine the effect of visa restriction on the choice of travel destination among intended travellers from Umuahia municipal, Abia State. The objectives of...
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The study was carried out to assess the dietary habits and nutrition education activities of secondary school students in Aba South Local Government Area of Abia State. The study was...
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Chemical and sensory evaluation of beverages made from tiger nut (Cyperus esculenta) was evaluated. Experimental design was used for this study. Milk and yoghurt were processed from tiger...
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Nutritional status is the combination of health as influenced by intake and utilization of nutrients and determined from information obtained by physical, biochemical and dietary studies....
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Nutritional adequacy is the key element for human growth and development. Inadequate or excess intake of the nutrients may result to poor nutritional status. However, Dietary diversity has...
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The World Health Organization (WHO) recommends exclusive breastfeeding for the first six months of life and continua breasfeeding and adequate complementary foods for up to two years of...
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Today’s modern technology brought into use the computer, this technology is the application of science to gathering, recording, processing and communicating of business information by...
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Weight problems refers to the existence of either excess amounts of body fat for one’sheight or frame called overweight (or obese), or insufficient body fat called underweight....
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The study examined the effect of service quality on guest satisfaction in hotel in Awka Anambra state. The specific objectives of the study include to; Determine the effect of service...
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This study examined the Influence of insecurity on tourism development and patronage in Port Harcourt. It also examine to find out the forms of insecurity that affects development of...
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The study investigated the Perception and Attitude of Foreign visitors towards Nigerian Cuisines. The research design used was a survey research design, and it involved the use of...
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This project is centered on enhancing the performance of three phase induction motor. The MATLAB/SIMULINK function program that makes use of the Runge-Kutta fourth order numerical...
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This study was carried out to examine reference services delivery and students’ satisfaction in Abia State University Library, Uturu. The study was guided by four objectives. Based on the...
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The purpose of this study was to determine the proximate and sensory evaluation of snacks from African breadfruit and sweet potato flour. To achieve this, 4 specific objectives were...
Nanocomposites adsorbents were fabricated from different types of plant biomass and functionalized multiwalled carbon nanotubes decorated with silver nanoparticles (Ag/f-MWCNTs). A...
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Optimization of isolation and performance evaluation of Saccharomyces cerevisiae from palm wine at different proofing time during bread production was investigated using response surface...
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Sachet water consumption and the resultant effect on human health have prompted several studies across Nigeria. Effect of storage time on physico-chemical properties of sachet water ‘a case...
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Food environments is described as ‘the collective physical, economic, policy and socio-cultural surroundings, opportunities and conditions that influence people’s food and beverage choices...
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This study investigated the influence of emotional intelligence on job performance in selected hotels in Umuahia, Abia State. The main objective was to examine the influence of emotional...
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The study focused on the influence of government policies on the development of sustainable tourism destination in Abia State. The objectives of the study are; To identify the Abia State...
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The study evaluated the effect of drying and fermentation on micronutrient composition and sensory evaluation of biscuit made from blends of Hungry rice and almond nuts. Data collected...
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Nutrient composition and sensory properties of steamed and baked tofu were evaluated. Soybean was processed into tofu using baking and steaming operations. Fresh soybean tofu served as the...
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Biscuits are baked dry products, usually with a golden brown color and a crisp texture. Biscuits are not eaten as main meals but are consumed in between meals as snacks and to subside...
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Adolescence is a stage of human life linked with gradual changes and rapid development. This study examined the body image perception, anthropometric status and dietary habit of in School...
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The study focused on the effect of covid 19 pandemic on Hotel Operations in Umuahia Metropolis. The specific objectives were: to identify the covid 19 Management protocols applied in hotels...