Semester III
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Nutrition
6 Chapters
অন্য অধ্যায় বেছে নিন
Chapter 5: Spoilage of Food and Food Poisoning Choose expand_more
Ch 1
Biochemical and Biophysical Aspects in Nutrition
Ch 2
Breakdown of Food: Digestion and Absorption
Ch 3
Utilisation of Food: Metabolism of Carbohydrates, Protein and Fats
Ch 4
Energy Requirement of Humans and Concept of Calorie
Ch 5
Spoilage of Food and Food Poisoning
Ch 6
Food Safety and Preservation
Chapter 5: Spoilage of Food and Food Poisoning
Unit III: Food Safety and Sanitation. Contact Hours: 6. Topics: Classification of food according to shelf life; common microorganisms in different foods; causes of food spoilage; common food poisoning causes, sources, symptoms and preventive measures including Salmonella, rotavirus, coliform, Clostridium and streptococcal poisoning.
assessment প্র্যাকটিস ও অ্যাসেসমেন্ট
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MCQ Practice
Read multiple choice questions and answers.
MCQ পড়ো
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SAQ Bank
Curated short answer questions for quick revision.
SAQ দেখো
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Long Q&A
In-depth answers and step-by-step derivations.
বিস্তারিত পড়ো
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Chapter Quiz
Test your knowledge with a timed mock test.
কুইজ শুরু করো
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এই চ্যাপ্টারের জন্য এখনও কোনো স্টাডি ম্যাটেরিয়াল নেই।
