A Conceptual Model of Developing a Measurement Tool for Hospital Food Service Operation in Malaysia

This study aims to provide and identify the best tools for measuring the quality of food service in Malaysian hospitals. The discussion focuses on the models used to evaluate the performance of food service operation in hospitals, as well as review critiques, issues, and the latest findings. Many tools have been introduced in the previous studies. However, the decision about the best fit tool to measure the quality of hospital food service is still unclear. Future study should be conducted, and an empirical test that examines various dimensions, such as food and meal service quality, staff/service issues and physical environment must be considered in the evaluation.Keywords: hospital food service; patients’ satisfaction;  measurement tool; performanceeISSN: 2398-4287 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.DOI: https://doi.org/10.21834/e-bpj.v4i10.161

Expert validation of developed questionnaire on nutritional knowledge and supplement habits among disabled athletes in Malaysia / Nurul Athirah Mohd Azhari, Norazmir Md Nor and Haidzir Manaf

Disability sport is becoming more popular worldwide which depicted in the increase participation from athletes. The increase participation exerted pressure to the athletes to achieve better sports performance. One of the factors in enhancing sports performances is nutrition. Proper diet is needed for athletes, as it is an essential component in optimizing the athletes’ physical development and sports performance. Identifying the nutritional knowledge and supplement habits among disabled athletes help to maximize the benefits of nutrition. Despite the importance of nutrition, there is no validated questionnaire in identifying the nutritional knowledge and supplement habits for disabled athletes in Malaysia. Thus, this study aims to develop and validate a questionnaire on nutritional knowledge and supplement habits among Malaysian disabled athletes, and to examine the reliability of the questionnaire. This paper intends to discuss the validation of the developed questionnaire specifically on expert validation. The target population of this study is Malaysian disabled athletes. Firstly, the questionnaire is developed and adapted from previous literature on both nutritional knowledge and supplement habits for disabled athletes. Then, the developed questionnaire undergoes translation process before proceeding with validation and reliability process. Expert validation required a panel of experts in sports nutrition, nutrition and dietitian fields and will be analyzed using the critical value of content validity ratio. The expected results of this study as a validated questionnaire on nutritional knowledge and supplement habits among Malaysian disabled athletes by the expert panel. In future research, the reliability of the questionnaire will be tested on 23 Malaysian disabled athletes, and their nutritional status will be identified. Hence, this study helps to promote the growth of disability sports in Malaysia and enhance the sports performance of disabled athletes in Malaysia through nutrition

A Conceptual Model of Food Hygiene and Safety: Implication for Future Research

AbstractThis study presents conceptual models that explain the food hygiene and food safety towards culinary student undergo the culinary internship. The respondents were among the culinary students during culinary internship. Both qualitative and quantitative techniques will use as systematic tools to test and validate the model. Through a series of descriptive and inferential statistic some meaningful insights on the issues of interest were obtained. Finding will reveal new dimensions of knowledge, attitudes and practice effects competencies in particular recognized as contributory factors that positively or negatively influenced the job performance of a future chef

Conceptual Framework for the Intervention on Childhood Obesity Management for School Health Nurses and School children in Malaysia.

This article aims to present the conceptual framework for the Intervention Health Educational Module and C.H.A.N.G.E design on Childhood Obesity Management for School Health Nurses towards obese school children. Social Cognitive theory, Urie Bronfenbrenner, and Kolb's model of Learning Styles and Experiential Learning will be used in this study to modify and make changes on the knowledge, attitude, behavior, and environment among obese school children. This study aims to provide a new model on the development of the professional role of nurses in the School Health Program (SHP) and health education promotion towards obese school children to improve their quality of life.Keywords: obesity; school children; school nurses; conceptual frameworkeISSN: 2398-4287 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.DOI: https://doi.org/10.21834/e-bpj.v4i10.159

The Confusion of Design and Facilities in Good Manufacturing Practice Requirements among Industries in Malaysia

Food manufacturing operations need to fulfil regulatory requirements related to hygiene and Good Manufacturing Practice (GMP) to successfully market their products as safe and high quality products. GMP is a component of the food safety system to ensure the control of public hygiene and environmental conditions of the food production process. This study aims to investigate the confusion over design and facilities elements among food industries through qualitative technique. Design and facilities elements lay a firm foundation for GMP to ensure food hygiene and should be used in conjunction with each specific code of hygiene practice and guidelines. © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: food safety; food hygiene; GMP; HACC

Misinterpretations of the HACCP MS 1480: 2007 towards Food Safety System Certification

Hazard Analysis Critical Control Point (HACCP) is a food safety system through seven principles to control a biological, chemical and physical hazard. Principles 1 and 2 are the backbones of the HACCP system. However, there are some misinterpretations in practice HACCP Principles 1 and 2 of the identification stage, analysis of hazards, control measures and CCP determination. The usage of a multi-hazard analysis form without a standard format has led to inconsistencies in the analysis of hazard analysis; determination of controls and subsequent determination of CCP affect the implementation of HACCP document and product safety to the consumers.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: Food safety; food hygiene; GMP; HACC

Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach

This study examines the effectiveness of food safety and hygiene practice (FSHP) among restaurants in a selected Malaysian hotel and impact of FSHP toward culinary intern. It is essential to examine effectiveness FSHP among the hotel restaurants and its impact on culinary intern towards producing competent food handler. Using qualitative method, five (5) of culinary intern were interviewed. The data were then transcribing and analyzed using Atlas.ti software. Finding of a current study confirming the effectiveness FSHP in a hotel restaurant in Malaysia depends on the type of hotel, star rating, and location.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia..Keywords: Food safety; food hygiene practices; culinary; culinary inter

Food hygiene and storage practices towards the understanding of food microbe among Universiti Malaysia Sabah (UMS) students

Lack of microbial knowledge among university students may expose them to food poisoning and disregard food safety concerns, especially food hygiene and storage practices. This research aimed to assess undergraduate students’ understanding of biological (microbial) food hazards and evaluate current food handling practices. The study involved 372 respondents consisting of UMS students, including Labuan and Sandakan campus branches. The respondents of this study consisted of students of different genders, ages, ethnicities, fields of study, years of study, faculties, and early studies. Respondents answered all 19 questions of the complete questionnaire, including demographics, personal hygiene practices, food storage practices, and microbial knowledge. Results: On average, the parts of personal hygiene, food storage practices, and microbial knowledge had values of (3.66 ± 0.414), (3.70 ± 0.363) and (3.52 ± 0.607), respectively. All variables showed a relationship categorised as moderate. The relationship between personal hygiene practices and knowledge was (r = 0.319), food storage practices and microbial knowledge were (r = 0.410), while personal hygiene practices and food storage practices were (r = 0.425). UMS students maintain a moderate level of knowledge on personal hygiene and food handling and have a level of knowledge on biological hazards (microbes) that affect food safety

Awareness, Knowledge, and Practices towards Reading Snack Food Labels among Malaysian Adolescents

This study aimed to determine the awareness, knowledge, and practices regarding food labels and factors that influence their use; a cross-sectional study was conducted among 200 Malaysian adolescents aged 10 to 19. Participants completed an online Food Label Use Questionnaire (FLUQ) that included demographic, nutrition knowledge, label use, and factors affecting label use. SPSS version 28.0 was used for data analysis. The results showed that 93% of adolescents correctly identified the consequences of over-consuming calories. Still, only 84.5% performed well on the nutrition use task, struggling to interpret calorie and carbohydrate amounts in certain foods. The main reasons for not using food labels were time constraints (45.5%), unattractive or confusing labels (36%), absence of labels on certain foods (33%), lack of health concerns (32%), and insufficient knowledge (27%). However, 90.5% of adolescents were concerned about product expiration dates and often read this information. Taste and price were the main reasons for referring to food labels, while time constraints were the main barrier to their use. In conclusion, practicing reading food labels can guide adolescents in making informed decisions about their food choices and portion intake. Awareness campaigns can aid in promoting healthy habits and empowering adolescents to make the right choices for their health

Hospital food service quality improvement questionnaire (HFSQIQ): Development, translation and validation of a questionnaire.

The hospital food service department provides meals to staff, patients, and their caregivers while adhering to dietary therapy guidelines and promoting nutritional wellness. High-quality food service plays a pivotal role in offering inpatients nourishing meals that promote physical and mental well-being, aiding their recovery and overall health during their hospitalisation. This study aimed to develop and validate a tool for measuring and evaluating hospital food operations using the Total Quality Management approach. A literature review, in-depth interviews with food service employees, and a peer-review process were conducted to identify the domains and items for the questionnaire. A “Hospital Food Service Quality Improvement Questionnaire” (HFSQIQ) with 61 items in six domains was developed and the content validation was performed by seven experts. The questionnaire was translated into Malay, and the internal consistency of the HFSQIQ was examined using Cronbach’s alpha. Resultantly, the HFSQIQ depicted high validity and reliability, with a high I-CVI and Kappa index rating for most items and a Cronbach alpha value of 0.97 and 0.98 for the importance and performance scales, respectively. In conclusion, the HFSQIQ is a useful tool for evaluating and improving the quality of hospital food service operations