PROJECT WRITING FORMAT FOR HOME AND CHAPTER 2 LITERATURE REVIEW

RURAL ECONOMICS DEPARTMENT 2.1 MAIN HEADING

Format for project/ research writing for ND and HND students. 2.1.1 Subheading
It shall contain five chapters broken down as follows and type
in Font (Times New Roman) size twelve (12), two line spacing 2.1.2 Subheading
and well justified. Each topic should reflect solely on Home 2.2 MAIN HEADING
and rural economics related Fields.
CHAPTER 3: MATERIALS AND METHOD
Preliminary pages
Survey research
Cover page (Bold 14 font size)
3.1 STUDY DESIGN
Title page
3.2 AREA OF THE STUDY
Certification
3.3 POPULATION OF THE STUDY
Dedication
3.4 SAMPLING AND SAMPLING TECHNIQUES
Acknowledgement
3.4.1 Sample size
Table of contents
3.4.2 Sampling procedure
List of tables
3.5 PRELIMINARY ACTIVITIES
List of figures
3.5.1 Preliminary visits
Abstract (single line spacing of one paragraph)
3.5.2 Training of research assistants
CHAPTER 1: INTRODUCTION 3.5.3 Ethical approval
1.1 BACKGROUND OF THE STUDY 3.6 DATA COLLECTION
1.2 STATEMENT OF THE PROBLEMS 3.6.1 Questionnaire administration
1.3 OBJECTIVE OF THE STUDY 3.6.2 Interview
1.4 SIGNIFICANCE OF THE STUDY 3.6.3 Anthropometric measurements
3.6.4 Biochemical measurements
3.6.5 Clinical observation (optimal) 3.13 STATISTICAL ANALYSIS
3.6.6 Dietary measurements CHAPTER 4: RESULTS AND DISCUSSION
3.7 DATA ANALYSIS Survey research
3.8 STATISTICAL ANALYSIS 4.1 SOCIO-ECONOMICAL CHARACTERISTICS

Experimental research 4.2 FOOD HABIT OF THE SUBJECTS

3.1 EXPERIMENTAL DESIGN 4.3 NUTRITION STATUS OF THE SUBJECTS

3.2 SAMPLE OR RAW MATERIAL COLLECTION 4.3.1 Subheading

3.3 SAMPLE PREPARATION 4.3.2 Subheading

3.4 PACKAGING AND STORAGE OF SAMPLES Experimental research

3.5 CHEMICAL ANALYSIS 4.1 CHEMICAL PROPERTIES OF THE SAMPLES

3.5.1 Proximate composition 4.1.1 Proximate composition of the sample

3.5.2 Mineral analysis 4.1.2 Mineral content of the sample

3.5.3 Vitamin analysis 4.1.3 Anti-nutritional factors of the sample

3.5.4 Anti-nutrient analysis etc. 4.2 SENSORY EVALUATION OF THE SAMPLE

3.6 BIOCHEMICAL ANALYSIS CHAPTER 5: CONCLUSION AND RECOMMENDATIONS

5.1 CONCLUSION
3.7 MICROBIOLOGICAL ANALYSIS
5.2 RECOMMENDATION
3.8 FUNCTIONAL PROPERTIES ANALYSIS
1.
3.9 PHYSICAL PROPERTIES ANALYSIS 2.
3.10 SENSORY ANALYSIS/EVALUATION 3.
3.11 COST-ANALYSIS REFERENCES (APA format)
3.12 DATA ANALYSIS APPENDICES
SEMINAR FORMAT
Preliminary pages
Cover page
Dedication
Acknowledgements
Table of contents
Abstract
1.0 INTRODUCTION
2.0 MAIN HEADING
2.1 subheading
3.0 MAIN HEADING
3.1 Subheading
4.0 CONCLUSION
5.0 REFERENCES (APA format)