Malaysian ready-to-eat cooked dishes: consumption patterns among adults and nutrient composition of selected highly consumed dishes

Malaysian main dishes have been related to high carbohydrate and protein contents, and lack of vegetables. However, consumption patterns and nutrient composition of these types of dishes were scarcely reported. This study was conducted to determine consumption patterns and nutrient composition of Malaysian ready-to-eat cooked dishes. Consumption patterns were assessed using a food frequency questionnaire among 432 adults. The nutrient composition of the eight selected highly consumed dishes was determined by proximate analysis. The results showed that from 89 listed ready-to-eat cooked dishes, four dishes had moderate consumption levels, which were fried bihun (36.9), nasi lemak (34.7), roti canai (33.1) and Pattaya fried rice (30.2). The rest of the dishes had low consumption levels (<29.9). The nutrient composition was significantly different (p<0.05) between the dishes. Chinese fried rice had the highest carbohydrate content (33.65±8.04%) whilst chicken burgers had the highest protein (7.57 ± 0.63%), fat (11.02 ± 1.27%) and energy (235.43 ± 7.68 kcal) contents. No dishes were found to have a crude fibre content of more than 1.0%. In conclusion, Malaysian adults had a controllable consumption of local ready-to-eat cooked dishes as most of the dishes were consumed in low quantities. Nutrient compositions of dishes from this study are suggested to be added in Malaysian Food Composition Database for future reference of authorities and public for diet planning

Preference, Perception, and Acceptability of Fluid Gels as a Potential Age-Appropriate Dosage Form for Elderly Patients with Dysphagia

The development of pharmaceutical dosage forms that are tailored to specific populations according to their preferences and acceptability could improve medication adherence, which could lead to effective pharmacotherapy. This study evaluated the preference for and perceptions of fluid gels as a potential age-appropriate dosage form for older adults with dysphagia. The palatability and swallowability of the developed fluid gels were also assessed to determine the consumer acceptability of this formulation. A cross-sectional survey was conducted through the electronic distribution of a self-administered questionnaire among adults in Malaysia between April and December 2021. A randomized and double-blinded clinical study was conducted to evaluate the palatability and swallowability of the fluid gels in 30 healthy participants. A cross-sectional study involving 673 respondents revealed that the fluid gels were perceived positively by consumers (64.4%), were easily swallowed (50.8%), were safe to be consumed (45.3%), and were suitable as a new pharmaceutical formulation (43.8%). The clinical study shows that moderately thickened fluid gels masked the bitterness of the medication and were easily swallowed. The newly developed fluid gels were also positively perceived by the participants. Taken together, fluid gels have shown great potential as an innovative oral formulation that is suitable for consumption by elderly patients with dysphagia

Preference, Perception, and Acceptability of Fluid Gels as a Potential Age-Appropriate Dosage Form for Elderly Patients with Dysphagia

The development of pharmaceutical dosage forms that are tailored to specific populations according to their preferences and acceptability could improve medication adherence, which could lead to effective pharmacotherapy. This study evaluated the preference for and perceptions of fluid gels as a potential age-appropriate dosage form for older adults with dysphagia. The palatability and swallowability of the developed fluid gels were also assessed to determine the consumer acceptability of this formulation. A cross-sectional survey was conducted through the electronic distribution of a self-administered questionnaire among adults in Malaysia between April and December 2021. A randomized and double-blinded clinical study was conducted to evaluate the palatability and swallowability of the fluid gels in 30 healthy participants. A cross-sectional study involving 673 respondents revealed that the fluid gels were perceived positively by consumers (64.4%), were easily swallowed (50.8%), were safe to be consumed (45.3%), and were suitable as a new pharmaceutical formulation (43.8%). The clinical study shows that moderately thickened fluid gels masked the bitterness of the medication and were easily swallowed. The newly developed fluid gels were also positively perceived by the participants. Taken together, fluid gels have shown great potential as an innovative oral formulation that is suitable for consumption by elderly patients with dysphagia