Investigation into the importance of Recommended Dietary Allowance (RDA) in menu planning (case study of Federal Medical Centre) Department:Nutrition and Dietetics By: captainonuh1414 Project ID: 6323 Rating: (5.0) votes: 1 Price:₦3000 Get the Complete MaterialAbstractRecommended Dietary Allowance serves as a guide for dietitians and caterers in planning feeding on a large scale. The recommended dietary allowance table has many advantages and uses, but still, dietitians are having problems using it to form a specific diet for certain groups due to some constraints. The major aims of this research is to investigate the constraints associated with the recommended dietary allowance, and also to investigate the importance of the RDA in planning menu for different categories of people at Federal Medical Centre Katsina. The research will highlight the contribution of the RDA to both nutritionists and dietitians. A survey type of design was used in this research and the study population comprises all staff of Federal Medical Centre Katsina. Purposive sampling was adopted in selecting 50 respondents from the population. The data was collected through the use of structured questionnaire and it was finally analysed using percentage and frequency table. The results showed that about 80% of the Doctors/Caterers, Nutritionists, Dietitians, Nurses and other health personnel of Federal Medical Centre dealt in one way or the other with the RDA table as such they gave knowledge about it. Also, 80% of the respondents understand that the RDA table has a great role in planning menus for categories of people. It was also found that 60% of the respondents plan menus for clients and consult the RDA table before planning the menu. The conclusion made is that RDA plays an important role in planning menus for different categories of people. It was recommended that RDA for unhealthy individuals should be provided because it is mostly used in clinical setups. ...Preview Download Preview +Other Nutrition and Dietetics project topics and materials you might be interested in»Health and nutritional problems associated with food allergy in Doko Lavun Lga Niger state»Assessment of factors leading to malnutrition among children 0 - 5 years - case study of Nasarawa Lga, Kano state»Effect of cigarette smoking on the health status of youths in Nigeria»Knowledge attitude and practice of exclusive breastfeeding among mothers in Dokodza Bida, Niger state»Complementary feeding and hygiene practice among caregivers in Wadata ward Bida, Niger state»Body mass index (BMI) and feeding pattern of students of school of business administration and management (SBAM) Federal Polytechnic Bida, Niger state»Nutritional status and energy drinking consumption pattern of undergraduate students in tertiary institution of Osun state»Knowledge attitude and consumption of alcoholic beverages among male students of college of administration and business studies, Bida, Niger state»The role of breast feeding in the growth and development of a child - case study of Zing local government area»Evaluation of the mineral content, anti-nutritional factors and functional properties of the complementary food produced from some food using rice, carrot, and soybeans flour blends as case study»Comparative study of nutrient profile of grasshopper and cricket»Attitude of female staff toward infant and young child feeding practice particularly exclusive breastfeeding and complementary feeding»Occupational stress, coping strategies, nutritional and dietary assessment of some selected bank staff in Osogbo - case study of First Bank plc, Access Bank, and Guarantee Trust Bank»Nutritional knowledge, dietary practice, nutritional status of pregnant women attending Turai hospital, Katsina»Assessment of mothers knowledge, attitude and practice regarding childhood vaccination during the first five years of life in Comprehensive Primary Health Care Kofar Kaura, Katsina