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00000cam a2200000 7i4500 |
| 001 |
0000100050 |
| 005 |
20230619093000.0 |
| 008 |
210321s2020 my may |
| 020 |
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|a 9789672231684
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a RA784
|b .S25 2020
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| 090 |
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|a RA784
|b .S25 2020
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| 100 |
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|a Sakinah Harith ,
|e author
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| 245 |
1 |
0 |
|a Garis panduan penyajian hidangan sihat semasa seminar
|c Prof. Dr. Sakinah Harith, Dr. Mohd Razif Shahril, Dr. Wee Bee Suan, Dr. Che Suhaili Che Taha, Pn. Karimah Fakhriah Ismail, Chin Yi Ying
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| 264 |
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1 |
|a Terengganu, Malaysia :
|b Fakulti Sains Kesihatan, Universiti Sultan Zainal Abidin
|c c2020
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| 300 |
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|a 49 pages :
|b colour illustrations ;
|c 21 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references (page 49)
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| 505 |
0 |
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|a 1. Pengenalan -- 2. Kepentingan penyajian hidangan sihat semasa seminar -- 3. Panduan penyajian hidangan sihat semasa seminar -- 4. Pengenalan kalori -- 5. Tips merancang hidangan -- 6. Lapan (8) amalan makan secara sihat -- 7. Panduan untuk membuat tempahan makanan -- 8. Tujuh (7) prinsip asas menghidang makanan semasa mesyuarat -- 9. Tatacara menghidang dan melabel -- 10. Contoh menu makanan sihat semasa seminar -- 11. Komposisi nutrien makanan terpilih -- 12. Rujukan
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| 650 |
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|a Cooking
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| 650 |
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|a Diet
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| 650 |
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0 |
|a Nutrition
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| 700 |
0 |
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|a Che Suhaili Che Taha ,
|e author
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| 700 |
0 |
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|a Chin, Yi Ying ,
|e author
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| 700 |
0 |
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|a Karimah Fakhriah Ismail ,
|e author
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| 700 |
0 |
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|a Mohd Razif Shahril ,
|e author
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| 700 |
0 |
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|a Wee Bee Suan ,
|e author
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| 999 |
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|a 1000182297
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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