Food and Nutrition in Uganda: Principles and Community Needs
A.G. Tumuhimbise
J.H. Muyonga
Food and Nutrition in Uganda: Principles and Community Needs This book provides information on foods and nutrition for use by extension workers. The authors have attempted to provide information on most of Uganda's foods and to discuss nutrition in a local context.
About Editors
Agnes Namutebi is an Associate Professor and Head of the Department of Food Science and Technology, Makerere University; teaching food processing and preservation methods. She has been involved in training district extension staff in food and nutrition security.
John H. Muyonga is an Associate Professor and Head of the Department of Food Science and Technology, Makerere University. He teaches meat, poultry and fish science and technology as well as Nutritional Biochemistry. He is involved in a series of outreach activities involving the health and nutrition welfare of vulnerable groups.
Gaston A. Tumuhimbise is an Assistant Lecturer in the Department of Food Science and Technology, Makerere University. He teaches Principles of Human Nutrition, Sensory Evaluation and Development. He is involved in a series of outreach activities for the health and nutrition welfare of vulnerable groups.
