Download complete project materials for Production Of Vegetables Juice (Carrot And Cucumber Juice) For Elderly Ones (Geriatrics)
ABSTRACT
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This project work is about the production of vegetables juice (carrot and cucumber juice) for elderly ones (Geriatrics). These two type juice contains certain nutritional contents that are determined and the health benefits that is associated with reduced risk for many health condition in late ages, such as heart disease, cancer, maintaining cholesterol and blood sugar.
The juices (carrot and cucumber juice) were made without adding any artificial content where by each cup of carrot and cucumber juice (250mls) contain 14g of carbohydrate, 4g protein and 70g of calories. The products were subjected to sensory evaluation by 20 judges the result after analysis shows that sample B has the highest level of acceptability, interms of colour, flavor, taste, appearance and texture than sample A.
TABLE OF CONTENT
Title page
Declaration
Certification
Dedication
Acknowledgement
Abstract
Table of content
CHAPTER ONE
1.0 Introduction
1.2 Carrot (Daucus Carota)
1.3 Cucumber (Cucumis Sativus)
1.4 Geriatics
CHAPTER TWO
2.1 Literature review
2.1.1 Ancient Egypt
2.2 Health benefits of carrots
2.3 Nutritional Facts
2.3.1 Carbohydrate
2.3.2 Fiber
2.3.3 Vitamins and Minerals
2.4 Other plant compounds
2.5 Storage of Carrot
2.6 Nutrition
2.6.1 Nutrient Composition
2.7 History of Cucumber
2.7.1 Earliest Cultivation
2.7.2 Roman Empire
2.7.3 In the Middle Ages
2.8 Health benefits of cucumber
2.8.1 Health Benefits
2.9 Nutrition Facts
2.10 Varieties of Cucumber
2.11 Storage of Cucumber
2.12 Nutrition
2.13 Nutrition composition
CHAPTER THREE
3.1 Methodology
3.1.1 Sensory Evaluation
3.1.2 Data collection
3.1.3 Area of study
3.3 Raw Materials
3.3.1 Source of Raw Materials
3.4 Equipment for producing Carrot juice cucumber juice
3.2 Picture of samples (Raw)
3.3 Equipment for producing carrot juice and cucumber juice
3.4 Method of preparing carrot juice
3.5 Method of preparing cucumber juice
3.6 Flow chart of carrot
3.7 Flow chart of cucumber
3.8 Nutritional Content
3.9 Picture of samples (juice)
CHAPTER FOUR
4.1 Data presentation and analysis
4.2 Key
4.3 Result
4.4 Table for Taste
4.5 Table for Colour
4.6 Table for Texture
4.7 Table for Flavour
4.8 Table for Appearance
CHAPTER FIVE
5.1 Summary
5.2 Discussion
5.3 Recommendation
References
CHAPTER ONE
1.0 Introduction
Nutrition
Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption assimilation, biosynthesis, catabolism and excretion.
“joint collection development policy: human nutrition and food”
Juice is liquid from a plant especially fruit
1.2 Carrot (Daucus Carotasubsp Sativus )
Is a tapering orange- coloured root eaten as a vegetables, carrot is the cultivated feathering leaved plant of the parsley family that yields this vegetable.
Carrot is plant, Daucus carota, of the parsley family, having pinnately decompound leaves and umbels of small white or yellow flowers in its wild form a wide spread familiar weed, and in cultivation valued for its edible root. The nutritious orange in yellow root of this plant eaten raw or cooked.
Carrot juice is highly nutritious. It has beta carotene which is beneficial to the body.
1.3 Cucumber (Cucumis Sativus)
Is a widely cultivated plant in the ground family, cucumbitance. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling and seedless. With these variety, several cultivars have been created. In North America the term “wild cucumber” refers to plant in the genera Echinocystis and marah, but these are not closely related. The cucumber is originally from South Asia but now grows on most continents, Many different types of cucumber are traded on the global market.
1.4 Geriatics
The branch of health care dealing with the problems of aging and disease of the aged, it is related to the science of Gerontology, which is the study of the aging process in all its aspect, social as well as biologic. Geriatrics grows increasingly important as modern medicine and a rising standard of living lengthen life expectancy and increase the proportion of aged person in society.
An important part of geriatrics is helping older persons live happy and satisfying lives. Geriatrics specialists encourage their patients to follow useful and interesting pursuits and to adopt a sound mental attitude toward aging itself.
The prevention of disease is also important in geriatrics and stress is placed on suitable exercise, rest and nutrition and on maintenance of proper body weight. Regular and thorough medical examinations are another essential factor in the control illness.
In geriatrics, there is also concern for the older psychological welfare such as social contacts, economic security, interent in living, work opportunities after retirement and continuing sense of belonging to society. Geriatrics recognizes that health of mind is essential to the health of the body.
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