a) Define;


i. Food security

ii. Malnutrition

iii. Nutritional insecurity

iv. House hold food security


b) State four categories of groups vulnerable to food insecurity


c) Describe the structure of lipids


d) Highlight four levels of food security


e) State the significance of food security in a country


f) Distinguish between Marasmus and kwashiorkor

Anabolism and catabolism

Mechanical and chemical digestion


g) Highlight three dimensions of food security

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