One of the best methods that students can use to prepare for their exams is by studying key topics. Yeah, this also applies to students that are writing Foods and Nutrition in the NABTEB examination. With this, it is important that they study with a guide as it will be very helpful. You will get details about the Expected Topics in NABTEB Foods and Nutrition in this post.
Some students find the NABTEB examination difficult because they didn’t know topics to concentrate on while studying for their exam. Yeah, apart from the Most Expected Topics in NABTEB Foods and Nutrition, there is other useful information that you will get in this post.
Reasons Why You Need this Guide
Well, there are a lot of reasons why you need this guide but generally, it is meant to aid you. Yeah, this is because questions in the exam would come from the Most Expected topics in NABTEB Foods and Nutrition.
With it, students will be confident about writing their upcoming NABTEB (National Business and Technical Examination Board). Of course, if they study these topics, they will stand a chance of making their papers.
Importance of this Guide
Also, You should also consider the importance of this guide. But the Expected Topics in NABTEB Foods and Nutrition is just to prepare students for the examination. Its main importance is that students who used it to study for their examination will stand higher chances of making their papers.
Most Expected Topics in NABTEB Foods and Nutrition
Meanwhile, students that are looking for the Most Expected Topics in NABTEB Foods and Nutrition will get it below. This is very important for those that will be taking part in this examination. This is because the topics will act as a guide to them. The list below contains the topics you need
- INTRODUCTION TO FOODS AND NUTRITION
- CAREERS ASSOCIATED WITH FOODS AND NUTRITION
- BASIC FOOD NUTRIENTS
- MEAL MANAGEMENT
- MEAL PLANNING
- SPECIAL NUTRITIONAL NEEDS
- THE KITCHEN
- KITCHEN EQUIPMENT AND TOOLS
- SAFETY IN THE KITCHEN
- FOOD COMMODITIES
- CEREALS/GRAINS
- FRUITS AND VEGETABLES
- LEGUMES AND OILY SEEDS
- FATS AND OILS
- STARCHY ROOTS AND PLANTAINS
- FOODSTORAGE AND PRESERVATION
- FOOD SPOILAGE
- FOOD PRESERVATION
- FOOD STORAGE
- PRINCIPLES UNDERLYING COOKING
- METHODS OF COOKING
- TRANSFER OF HEAT
- COOKING TERMS
- FOOD ADDITIVES
- FLOUR COOKERY AND CONFECTIONER
- TYPES OF FLOUR
- BASIC INGREDIENTS IN FLOUR COOKERY
- RAISING AGENTS
- BATTERS AND DOUGHS
- CAKES
- PASTRIES
- YEAST MIXTURES
- CAKE DECORATION
- ICING
- CLASSIFICATION OF BEVERAGES
- IMPORTANCE OF BEVERAGES
- PRINCIPLES UNDERLINING PREPARATION OF BEVERAGE
- CONVENIENCE FOODS
- RECHAUFFÉ (LEFTOVER) FOODS
- FESTIVE DISHES/SPECIAL OCCASION DISHES
- ART OF ENTERTAINING
- EXPERIMENTAL COOKERY
- CONSUMER EDUCATION
- FOOD BUDGETING
- SETTING UP AND MANAGING A CATERING ENTERPRISE
- PACKAGING
Recommended Textbooks
Currently, NABTEB did not release any recommended textbooks for Foods and Nutrition. Students are to use any good textbooks to study for their examinations.
You can click this link to get the NABTEB Syllabus for Food and Nutrition.
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