Demographic characteristics and analysis of malocclusions of orthodontic patients seen at IIUM Dental Specialist Clinic, Kuantan, Pahang

Introduction: Malocclusion is one of the most common dental problems observed. Limited data is currently available regarding the demographics of malocclusion observed locally. Materials And Methods: This is a retrospective study where 770 patients were recruited from May 2009 till December 2014. 560 orthodontic study models that met the inclusion criteria were examined and the malocclusions were classified according to the British Standard Institute (BSI) incisor classification. Demographic pattern and their relationship were analysed by structural equation modelling using SPSS (version 23.0). Results: From 560 study models analysed, 72% were female. The age of the patients ranges from 7-12 years old (17.1%), 13-17 years old (55.9%) and >18 years old (27.0%). Majority of the patients were Malay followed by Chinese (5.7%), Indian (1.8%) and other races (1.8%) Treatments received were fixed appliances (FA) (60.0%), removable appliances (RA) (12.5%), functional appliances (FnA) (1.1%), combination of RA and FA (16.1%), combination of FnA and FA (2.1%) and consultation (8.2%). Types of malocclusions observed were Class I (25.7%), Class II/1(32.7%), Class II/2 (7.5%) and Class III (34.1%). There was significant association (p<0.05) between age and gender towards the types of malocclusions and treatments received were observed. Conclusion: Age and gender play significant role in determining the types of treatment received by patients with malocclusion. Data obtained will be beneficial for departmental future management and clinical planning. KEYWORDS: Demographics, Orthodontic, Malocclusio

Latent class analysis of dental treatment: Observed in IIUM dental specialist clinic, Kuantan, Pahang

Research into dental treatment via statistical perspective was unraveled through a relation between theoretical and experimental probability. This assessment of association was examined using statistical test over Confirmatory Factor Analysis (CFA) and Latent Class Analysis (LCA). Theoretical results of the prevailing difference between the direct and indirect upshot was verified through a technique known as integrated model by using Mplus® software package. The results expressively show that the dental treatment from the indirect effect has better performance than the direct effect. Besides that, there is a dramatic improvement of dental treatment from different type of malocclusion analysis. Three classes of different type of malocclusion analysis play an important role as mediator for demographic variable and type of dental treatment

Readings on Sejahtera MKitchen Entrepreneurship

This book provides a critical reading on mKitchen entrepreneurship concepts, principles, and practices through five chapters. Chapter 1 deliberates ta‘awun (cooperative behaviour) at IIUM Mkitchen Entrepreneurship project at IIUM and with Masjid Al-Syakirin Gombak (MASG). The outcome is to empower asnaf to optimize the use of masjid as a platform to provide free food, to up skills in foodpreneurship, to create new employment opportunities, to give empowerment, and to nurture entrepreneurship (3Es) for poor and needy people in the surrounding area of it. Chapter 2 deliberates on Sejahtera Business Model on Asnaf foodpreneurship. The model is based on employment, empowerment, and entrepreneurship (3Es). The Sejahtera Business Model is imbued with Tawhidic paradigm, Maqasid al-Shari'ah, and sustainability. The Sejahtera Business Model allows for new employment creation for asnaf and needy people who need employment. Chapter 3 explains the budiman attributes to reinforce sejahtera asnaf entrepreneurship with 3E and Sejahtera Framework. Budiman comprised of adab (virtue), budi (kindness) and sejahtera (peace). Budiman and budiwati have the capacity of bijak berbudi (wisdom in kindness), berani (brave) and bijaksana (full with wisdom). Chapter 4 deliberates on mutual cooperation development. The first phase of mutual cooperation (ta‘awun) among team members is the usrah process which includes ta‘aruf (get to know), tafahum (get to understand), takaful (get to protect) and tanashur (get to love and care) orientation. Chapter 5 explains mKitchen IIUM students' journey in mKitchen by integrating food entrepreneurship with Budi Sejahtera. The students started the journey with in-class training on entrepreneurship, business plan development, digital marketing, and cash management. Then, the students had a cooking demonstration on Turkish delights. One month has been allocated for both process and content phases of training. Then, the students had the pre-internship demonstration at Wadi Budi before a month-long of internship during Ramadan 1443. JEL Classification: M13 and M1

Batch 3 IIUM mkitchen students

This book narrates the journey of Batch 3 IIUM Mkitchen Students. The students started the journey with in-class training on entrepreneurship, business plan development, digital marketing, and cash management. Then, the students had the cooking demonstration on several food trained by trainers of mkitchen. This batch is fortunate to have a permanent space given by the university. JEL Classification: M13 and M1

Empowered batch 3 IIUM mkitchen students

This book narrates the journey of empowering Batch 3 IIUM mKitchen Students with the 3Es (Employment, Empowerment, and Entrepreneurship). The students started the journey with in-class training on entrepreneurship, business plan development, digital marketing, and cash management. Then, the students had a cooking demonstration on several foods trained by trainers of mKitchen. This batch is fortunate to have a permanent space given by the university. JEL Classification: M13 and M1

mKitchen™ towards Masyarakat Madani

This book narrates the MADANI SCRIPT journey of empowering IIUM mKitchen™ Students with the 3Es (Employment, Empowerment, and Entrepreneurship). The students started the journey with in-class training on entrepreneurship, business model and plan development, digital marketing, and cash management. Then, the students had a cooking demonstration on several foods trained by trainers of mKitchen. This batch is fortunate to have a permanent space given by the university. The 40 years of sadaqah in funding for free food programmes are very valuable. In a poor society, sadaqah is an act of charity that is seen as an essential part of the social fabric. It refers to voluntary giving and can include providing financial assistance, food, clothing, or other items to those in need. The idea behind sadaqah is not only to provide aid but also to promote solidarity among members of the community. Helping others in their time of need encourages individuals to look out for each other and build strong relationships within their communities. Sadaqah also promotes a sense of responsibility towards those who are less fortunate and helps create a culture where everyone contributes what they can no matter how little it might be. mKitchen™ is a game changer that drives multiple sustainable development goals to give the highest values and benefits to the people in terms of economics, society, and environment. Meaningful teamwork in charity work involves a group of people coming together to collaborate and use their individual skills, talents, and resources to accomplish a common goal. The team should also strive for transparency regarding decision-making processes while maintaining an open dialogue with all stakeholders involved in the project. Finally, meaningful teamwork requires mutual trust among members so that everyone feels supported throughout the process of achieving common goals

Rumah Makan mKitchen for Free Food Distribution

Rumah Makan mKitchen provides enhancement of knowledge, skill, employment, and entrepreneurship. Rumah denotes a centre for enhancement, employment and entrepreneurship. Makan denotes sourcing, cooking and distribution of quality food. mKitchen denotes Masjid and Masyarakat (or community) Kitchen. JEL Classification: M13 and M1