Construction and reliability of labeled magnitude satiety scale for Malay population

Satiety is a persistent feeling of fullness after a meal that can prevent further energy consumption until hunger is felt again. This study was conducted to construct and validate the reliability of a labeled magnitude scale (LMS) in the Malay language among Malay adult population in Universiti Kebangsaan Malaysia. A total of 100 subjects rated the semantic meaning of 40 Malay phrases describing different levels of satiety and hunger using magnitude estimation. Eleven anchor phrases were positioned corresponding to their geometric mean magnitude to construct a bipolar LMS satiety scale. Thirty subjects have taken part in food testing (commercial breakfast cereal) for reliability using the LMS scale from this study and reference scale in two occasions, one week apart from one another. Evaluations were made at 0 min, each 15 min for the first 90 min and each 30 min until 180 min. The results showed significant differences (p<0.05) between male and female subject for two positive (satiety) and negative (hunger) anchor phrases. During food test evaluation, the male subject showed a shorter time to reach a neutral point (not hungry nor fullness) compared to female subject in both studies. The alpha value between LMS in this research and reference is 0.907. Therefore, the reliability for the label magnitude scale in this study is high which indicated the scale is very suitable and reliable for Malay subjects in Malaysia to evaluate their perception of fullness and hunger after meal consumption

Knowledge, attitude and practice of food utensils hygiene amongst food handlers in Kuala Pilah, Negeri Sembilan, Malaysia

This study aimed to evaluate the level of knowledge, attitude and practice (KAP) amongst food handlers in food utensils hygiene and presence of bacterial contamination on food utensils. There were two approaches used in this study. In the first approach, 134 of food handlers from 75 food premises were interviewed via questionnaires to assess their knowledge, attitude and practice. In the second approach, the presence of Staphylococcus aureus, Escherichia coli and total coliform of 225 utensils (knives (75), chopping boards (75) and dish plates (75)) was examined. The result showed that the food handlers had sufficient level of knowledge (80.5%), attitude (87.4%) and practice (90.1%). Highest contamination was found on the chopping boards for the presence of S. aureus (82.8%), E. coli (9.7%) and total coliform (73.9%). Logistic regression analysis showed that knowledge contributes to the presence of E. coli on the dish plates; and total coliform on the knives. Thus, ongoing training that focused on food utensils hygiene must be emphasized to improve knowledge, attitude and practice amongst the food handlers

Effects of swimming towards mental health in collegiate male adults

Sports can be a non-pharmacological way to improve general human health. This study aimed at evaluating mental health among healthy male adults following swimming intervention as one of the recommended sports in Islam. A total of 28 adults aged 19-33 years old were randomly divided into two groups, swimming group (n=14) and control group (n=14). Two sets of questionnaires were employed, the Depression, Anxiety and Stress Scale (DASS) and the Profile of Mood State (POMS), which examined six domains i.e tension, depression, anger, fatigue, confusion, and vigour pre and post-intervention. The swimming group underwent an exercise program three times per week for eight weeks while the control group maintained their usual daily lifestyle. At baseline, there were significant differences were identified for all parameters measured in DASS and POMS excepts total mood disturbance and vigour domain between the two groups. While at post-intervention, there were significant differences between groups in anxiety and stress in DASS, as well as vigour domain in POMS (p< 0.05). After eight weeks of exercise, swimming group showed a significant reduction in all outcomes measured compared to the control group (p< 0.05). This study shows that eight weeks of swimming can exert positive effects on mental health in healthy male collegiate adults

Detection of Porcine DNA in gelatin containing muffins using Porcine Gene ChipTM analysis

This study was carried out to compare the sensitivity of two detection techniques using conventional polymerase chain reaction (PCR) and Porcine gene chip (OliproTM, Selangor, MY). Experimental samples consist of 15 muffins added with different percentage of porcine gelatin (1, 0.5, 0.1, 0.05, 0.01 and 0% w/w), and then cooked in two different ways (steamed and baked) were analyzed for the presence of porcine DNA in gelatin. Both Porcine gene chip and PCR analysis were targeting the gene of cytochrome b (cyt b). Porcine DNA detection in muffin samples using gene chip and PCR method were able to detect the presence of the porcine DNA at 73 and 53% of samples, respectively. Thus, this study demonstrated that the sensitivity level of porcine the DNA detection was high in Porcine Gene chip in comparisons with the PCR analysis

Acceptance of freshwater fish meal among students in Universiti Kebangsaan Malaysia

Various efforts and campaigns have been carried out by the government to encourage the acceptance of freshwater fi sh meal by the public. The objectives of this study were to assess the acceptance of Universiti Kebangsaan Malaysia (UKM) students towards freshwater fi sh meal and to determine the factors that infl uence freshwater fi sh meal intake. A total of 232 students were randomly chosen from faculties in UKM (Bangi campus). Besides of students, food handlers of UKM’s Cafeteria were also involved in this study. Questionnaire were used to assess level of understanding and acceptability of students towards freshwater fi sh, frequency of freshwater fi sh meal intake and the factors that affect their intake. The extent of availability and variety of freshwater fi sh meal was identifi ed by observations at selected cafeterias in UKM. Majority of respondents (95.7%) were aware of freshwater fi sh in general but only 55.6% of the respondents know the type or species of freshwater fi sh. Results showed that majority of respondents (63.3%) choose fresh water fi sh as meal. Chi Squared Test showed that there were signifi cant associations between religion and race with respondents’ selection of freshwater fi sh as a meal (p < 0.05). Catfi sh (51.9%) was the most prefered fresh water fi sh by respondents. Meals most favored by majority of respondents (36.2%) were fried freshwater fi sh. Majority of respondents (43.2%) like to eat freshwater fi sh due to the taste factor. Most cafeterias in UKM sell freshwater fi sh dishes. This is mainly because they want to add variation in the menu sold in their cafeterias. A total of 69.2% of the cafeterias reported students’ acceptance on freshwater fi sh meals were very good but only for selected freshwater fi sh meal. This study provides useful information to the government on the acceptibility and awareness among university students towards freshwater fi sh and also to assist food handler of UKM’s Cafeteria in preparation of freshwater fi sh meals that are suitable with the students’ preference

Pengetahuan pemakanan dan pengambilan suplemen dalam kalangan anggota Tentera Laut Diraja Malaysia

Kajian pengetahuan pemakanan dalam kalangan pelbagai kumpulan populasi kerap dilaporkan tetapi kajian berkaitan dalam kalangan tentera jarang dilaporkan. Tujuan kajian ini adalah untuk menentukan tahap pengetahuan pemakanan dan amalan penggunaan suplemen dalam kalangan anggota Tentera Laut Diraja Malaysia (TLDM). Sejumlah 909 anggota TLDM berpangkalan di Lumut, Kuantan dan Johor terlibat dalam kajian ini. Soal selidik digunakan bagi menentukan latar belakang, ciri-ciri sosio demografi, pengetahuan pemakanan dan penggunaan suplemen. Pengukuran antropometri yang dijalankan termasuk berat dan tinggi. Keputusan menunjukkan bahawa min skor pengetahuan pemakanan subjek ialah 62.5% iaitu pada tahap pengetahuan sederhana. Min skor pengetahuan pemakanan adalah lebih tinggi dalam kalangan anggota di Pangkalan Lumut, lebih berusia, lebih berpendidikan, berpangkat pegawai dan berat badan berlebihan. Sumber maklumat pemakanan yang paling popular ialah televisyen/radio (27.3%), kursus/seminar (24.9%) dan doktor/jururawat (21.6%). Sejumlah 36% subjek melaporkan menggunakan sekurang-kurangnya satu atau lebih suplemen dalam seminggu dan ini termasuk 5.8% yang menggunakannya setiap hari. Kajian asas ini dijangka memberikan maklumat berguna kepada Angkatan Tentera Malaysia dan adalah dicadangkan pendidikan pemakanan perlu diperkenalkan dalam program latihan anggota TLDM bagi memastikan status kesihatan anggota sentiasa terpelihara

Knowledge, Attitude and Practice (KAP) among Foreigner Food Handlers at Restaurants with Long Operating Hours in Lembah Klang, Malaysia

Introduction: Poor food handling practices in restaurants with long operating hours which is dominated by foreign food handlers that increase the risk of foodborne diseases. This study aims to measure the level of knowledge, attitudes and practices (KAP) and to compare practice face to face interview with observed food safety practices of foreign food handlers in long-operating hours restaurants in Lembah Klang. Methods: This study was a cross-sectional study used face to face interviewer-assisted questionnaires with 117 foreign food handlers. A checklist guided observation was used to identify the actual practice status of 14 respondents. Results: There were no significant differences (p > 0.05) between sociodemographic characteristics and knowledge, attitudes and practices of food handlers. The mean score of knowledge, attitude and practice were 66.00 ± 13.67, 79.56 ± 16.67 and 66.02 ± 16.05 respectively. A weak and significant correlation (p < 0.01) between mean score of knowledge and attitude; knowledge and practice; and attitude and practice among foreigner food handlers (r = 0.287, r = 0.264, r = 0.285). The findings showed a significant difference (p < 0.001) between mean scores of practice face to face interview compared to observed practice (t = 5.467). Conclusion: Thus, this study demonstrated the food handlers had a good attitude toward food safety despite the moderate level of knowledge and practice that could be further improved. Meanwhile, actual practices that much affected by culture could be further improved with effective enforcement

Diet halalan toyyiban: porcine blood plasms detection in chicken meatball by conventional polymerase chain reaction (PCR) analysis

The addition of blood plasm in meatballs become an issue and concerned by Muslim’s consumers in Malaysia due to its uncertain Halal status on that product especially on non-Halal logo product certified by Department of Islamic Development Malaysia (JAKIM). Although the quantity of animal blood plasma consumption is low, its effect on the elasticity and structure of meatball are good. This study was conducted to detect the presence of chicken and porcine DNA in chicken meatballs by conventional polymerase chain reaction (PCR) assay targeted mitochondrial DNA (mtDNA) on chicken and short interspersed nuclear element (SINE) on porcine genome. Meatballs spiked with 1.0% (w/w) and 5.0% (w/w) porcine meat and gelatin, respectively, were prepared and heat-treated using five (n=5) cooking methods: boiling, pan-frying, roasting, microwaving and autoclaving. A pairs of mtDNA and SINE primers were targeted in short sequences using polymerase chain reaction (PCR) analysis, producing 129 and 161 bp amplicons, respectively. Electrophoresis analysis showed positive results for chicken and porcine DNA at 1.0% and 5.0% for both chicken meat and blood plasma for all of the different cooking techniques. In conclusion, in the presence study demonstrated the PCR analysis using species-specific primers was very useful for the detection of porcine DNA in heat-treated meatballs

Development and validation of a physical activity educational module for overweight and obese adolescents: CERGAS programme

Educational modules can be effective in educating and motivating adolescents to participate in physical activity (PA). This paper describes the development and validation of a PA educational module for use in an obesity intervention programme, CEria Respek Gigih Aktif Sihat (CERGAS). The present study was conducted in three phases: Phase I was composed of needs assessments with four focus group discussions to elicit adolescents’ opinions regarding module content and design, Phase II was the development of the PA module, while Phase III was content and face validation. A content validity index (CVI) was used to assess content validity quantitatively, with a CVI of more than 0.79 being considered appropriate. The needs assessments indicated that content of interest to adolescents included: the benefits of exercise; exercise techniques; ways to increase PA and how to stay motivated. Attractive graphic design was determined as a way to draw the adolescents’ attention. The module covered five topics: “Let’s Be Active”; “Exercise and Fitness”; “Staying Safe during Exercise and Physical Activity”; “Planning for Success” and “How to Overcome Sedentariness and Get Moving”. The module was found to have good content validity (mean CVI = 0.85). Expert members made suggestions to improve the module. These suggestions were then accepted, and the module was modified accordingly. We concluded that the module has good content validity and can be used to improve PA knowledge amongst CERGAS participants