Alea Paula V. Hinojosa, N. Tandang, Divine Grace C. Domingo
Introduction: Stunting is the most prevalent form of child malnutrition worldwide, and is the best overall indicator of growth. This study aimed to determine the relationship between maternal characteristics and nutritional status of children aged 0-23 months based on their length/height-for-age. Method: The study used data from the 2015 Updating Survey conducted by the Philippines’ Food and Nutrition Research Institute – Department of Science and Technology. It employed a stratified multi-stage sampling technique covering all regions in the Philippines. Mothers (n=5,254) of sampled children 0-23 months were the respondents of the Maternal Health and Nutrition survey. The length-for-age z-scores (LAZ) of children and maternal characteristics were analysed. Rao-Scott Chi-square test was used for association analysis. Logistic regression was performed for model fitting. Results: A quarter (25.2%) of children aged 0-23 months in the Philippines at the time of the survey were stunted, with the highest prevalence (36.2%) observed among 12-23 months. Children being stunted or normal in height was associated with prenatal services, maternal nutritional status, education, and duration of lactation. Maternal education (OR: 0.39; p=0.012), age-appropriate breastfeeding (OR: 0.63; p=0.042), and prenatal services like tetanus toxoid vaccination (OR: 0.67; p=0.011) and ultrasound (OR: 0.71; p=0.025) lowered the likelihood of a child being stunted. Conclusion: It is recommended to strengthen and intensify service delivery among pregnant and lactating women because of the implication of maternal factors to the length-for-age status of children 0-23 months.
{"title":"Relationship between maternal characteristics and stunting in children aged 0 to 23 months in the Philippines","authors":"Alea Paula V. Hinojosa, N. Tandang, Divine Grace C. Domingo","doi":"10.31246/mjn-2021-0010","DOIUrl":"https://doi.org/10.31246/mjn-2021-0010","url":null,"abstract":"Introduction: Stunting is the most prevalent form of child malnutrition worldwide, and is the best overall indicator of growth. This study aimed to determine the relationship between maternal characteristics and nutritional status of children aged 0-23 months based on their length/height-for-age. Method: The study used data from the 2015 Updating Survey conducted by the Philippines’ Food and Nutrition Research Institute – Department of Science and Technology. It employed a stratified multi-stage sampling technique covering all regions in the Philippines. Mothers (n=5,254) of sampled children 0-23 months were the respondents of the Maternal Health and Nutrition survey. The length-for-age z-scores (LAZ) of children and maternal characteristics were analysed. Rao-Scott Chi-square test was used for association analysis. Logistic regression was performed for model fitting. Results: A quarter (25.2%) of children aged 0-23 months in the Philippines at the time of the survey were stunted, with the highest prevalence (36.2%) observed among 12-23 months. Children being stunted or normal in height was associated with prenatal services, maternal nutritional status, education, and duration of lactation. Maternal education (OR: 0.39; p=0.012), age-appropriate breastfeeding (OR: 0.63; p=0.042), and prenatal services like tetanus toxoid vaccination (OR: 0.67; p=0.011) and ultrasound (OR: 0.71; p=0.025) lowered the likelihood of a child being stunted. Conclusion: It is recommended to strengthen and intensify service delivery among pregnant and lactating women because of the implication of maternal factors to the length-for-age status of children 0-23 months.","PeriodicalId":18207,"journal":{"name":"Malaysian Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43054652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Zainorain Natasha Zainal Arifen, Nur Zakiah Mohd Saat, H. Haron
Introduction: Malaysians are exposed to a high salt diet, which is one of the contributors to the prevalence of hypertension among them. This study aimed to identify the salt content in selected food products of fast food restaurants and to determine the salt intake awareness among fast food consumers. Methods: Salt content data were collected through online survey from the official websites of selected restaurants (Kentucky Fried Chicken, McDonald’s, Subway® and Texas Chicken). The food products were classified into eight food categories (chickenbased, potato-based, rice-based, sandwich, salad, bread, dessert, and sauce). The cross-sectional study on salt intake awareness was conducted among 108 Malaysian adults from these restaurants. A knowledge, attitude and practice (KAP) questionnaire was disseminated online. The salt content and the consumers’ salt intake awareness were analysed using Statistical Products and Service Solution (SPSS) software version 25.0. Results: A total of 105 food products were surveyed in this study. Sauce products contained the highest salt content (1.9±0.8 g/100g), followed by bread (1.2±0.3 g/100g), potato-based (1.2±0.4 g/100g), chicken-based (1.2±0.3 g/100g), sandwich (1.1±0.6 g/100g), rice-based (0.7±0.3 g/100g), salad (0.4±0.2 g/100g), and dessert (0.3±0.4 g/100g). For the KAP study, a total of 108 consumers had participated and mostly (48.2%) had a fair level of salt intake awareness. Conclusion: Most food products of fast food restaurants contained high salt content and majority of fast food consumers had a fair level of salt intake awareness. More strategic interventions are needed to control the salt intake among adults in Malaysia
{"title":"Survey on salt content in selected food products of fast food restaurants and determination of salt intake awareness among fast food consumers in Klang Valley","authors":"Zainorain Natasha Zainal Arifen, Nur Zakiah Mohd Saat, H. Haron","doi":"10.31246/mjn-2020-0120","DOIUrl":"https://doi.org/10.31246/mjn-2020-0120","url":null,"abstract":"Introduction: Malaysians are exposed to a high salt diet, which is one of the contributors to the prevalence of hypertension among them. This study aimed to identify the salt content in selected food products of fast food restaurants and to determine the salt intake awareness among fast food consumers. Methods: Salt content data were collected through online survey from the official websites of selected restaurants (Kentucky Fried Chicken, McDonald’s, Subway® and Texas Chicken). The food products were classified into eight food categories (chickenbased, potato-based, rice-based, sandwich, salad, bread, dessert, and sauce). The cross-sectional study on salt intake awareness was conducted among 108 Malaysian adults from these restaurants. A knowledge, attitude and practice (KAP) questionnaire was disseminated online. The salt content and the consumers’ salt intake awareness were analysed using Statistical Products and Service Solution (SPSS) software version 25.0. Results: A total of 105 food products were surveyed in this study. Sauce products contained the highest salt content (1.9±0.8 g/100g), followed by bread (1.2±0.3 g/100g), potato-based (1.2±0.4 g/100g), chicken-based (1.2±0.3 g/100g), sandwich (1.1±0.6 g/100g), rice-based (0.7±0.3 g/100g), salad (0.4±0.2 g/100g), and dessert (0.3±0.4 g/100g). For the KAP study, a total of 108 consumers had participated and mostly (48.2%) had a fair level of salt intake awareness. Conclusion: Most food products of fast food restaurants contained high salt content and majority of fast food consumers had a fair level of salt intake awareness. More strategic interventions are needed to control the salt intake among adults in Malaysia","PeriodicalId":18207,"journal":{"name":"Malaysian Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45232713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I.N. Noor Azam, A. Hamirudin, S. Harith, Mohd Aznan Md Aris, Siti Nur Amirah Sheikh Hishamuddin, Nurul Syaireen A Rashid
Introduction: Elderly population is more likely to suffer from malnutrition, thereby requiring appropriate nutrition education as part of nutrition intervention to overcome this issue. This review aims to identify content suitable for developing a nutrition resource kit that provides nutritional guidance to combat malnutrition among malnourished and at-risk elderly in health clinics setting, particularly in Malaysia. Methods: A literature search was conducted up to 15th December 2019 in four databases: PubMed, Scopus, COCHRANE, and ProQuest Health & Medical Collection. Potential literature on nutrition education, suitable dietary guidelines and existing educational materials for elderly in the community, in English and Malay languages, were searched to identify suitable content for the nutrition resource kit. All relevant documents were included based on inclusion and exclusion criteria. Data were extracted and analysed according to the PRISMA-ScR guidelines. Results: A total of 27 documents consisting of articles, printed materials and guidelines were included for analysis. Suitable content included information related to malnutrition such as definition, signs and symptoms, cause-consequences, and nutrition management, which included food plate, serving size, menu suggestion, examples of recipes, tips to increase energy and protein intakes through food or drink, texture modification, a guide to using oral nutritional supplements, tips for maintaining nutrient content in food and drink, tips to encourage to eat, and oral health. Conclusion: A nutrition resource kit tailored for malnourished and at-risk elderly would be a beneficial nutrition intervention. There is a need to incorporate these information in the development of a nutrition resource kit to improve their dietary intake.
{"title":"Content identification for the development of a nutrition resource kit for malnourished and at-risk elderly: A review","authors":"I.N. Noor Azam, A. Hamirudin, S. Harith, Mohd Aznan Md Aris, Siti Nur Amirah Sheikh Hishamuddin, Nurul Syaireen A Rashid","doi":"10.31246/mjn-2020-0118","DOIUrl":"https://doi.org/10.31246/mjn-2020-0118","url":null,"abstract":"Introduction: Elderly population is more likely to suffer from malnutrition, thereby requiring appropriate nutrition education as part of nutrition intervention to overcome this issue. This review aims to identify content suitable for developing a nutrition resource kit that provides nutritional guidance to combat malnutrition among malnourished and at-risk elderly in health clinics setting, particularly in Malaysia. Methods: A literature search was conducted up to 15th December 2019 in four databases: PubMed, Scopus, COCHRANE, and ProQuest Health & Medical Collection. Potential literature on nutrition education, suitable dietary guidelines and existing educational materials for elderly in the community, in English and Malay languages, were searched to identify suitable content for the nutrition resource kit. All relevant documents were included based on inclusion and exclusion criteria. Data were extracted and analysed according to the PRISMA-ScR guidelines. Results: A total of 27 documents consisting of articles, printed materials and guidelines were included for analysis. Suitable content included information related to malnutrition such as definition, signs and symptoms, cause-consequences, and nutrition management, which included food plate, serving size, menu suggestion, examples of recipes, tips to increase energy and protein intakes through food or drink, texture modification, a guide to using oral nutritional supplements, tips for maintaining nutrient content in food and drink, tips to encourage to eat, and oral health. Conclusion: A nutrition resource kit tailored for malnourished and at-risk elderly would be a beneficial nutrition intervention. There is a need to incorporate these information in the development of a nutrition resource kit to improve their dietary intake.","PeriodicalId":18207,"journal":{"name":"Malaysian Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41679261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. H. Sulaiman, Wei-Lin Chang, R. Jamaluddin, M. Sabran
Introduction: Chronic exposure to aflatoxin can lead to complications such as liver failure and cancer. There are many factors that affect aflatoxin occurrence. This study aimed to assess the association between sociodemographic factors and the knowledge, attitude and practice towards aflatoxin with urinary aflatoxin M1 occurrence among residents in Hulu Langat district, Malaysia. Methods: This was a cross-sectional study conducted among healthy Malaysian adults aged 18 to 60 years residing in Hulu Langat district, Malaysia. Socio-demographic background and the knowledge, attitude and practice of respondents towards aflatoxin were assessed through questionnaires. Non-fasting urine sample (15 ml) was collected in the morning and urinary aflatoxin M1 level was quantified. Results: Of the 444 healthy Malaysian adults, 199 urine samples were detected with aflatoxin M1. From 37 positive samples with aflatoxin M1 level above detection limit (0.64 ng/ml), mean value was 1.23±0.91 ng/ml (range = 0.65-5.34 ng/ml). Urinary aflatoxin M1 occurrence was significantly different across ethnicity, age group, monthly household income, attitude and practice towards aflatoxin. Binomial logistic regression confirmed ethnicity and monthly household income as factors contributing to urinary aflatoxin M1 occurrence. Chinese were 3.20 times more likely to have aflatoxin exposure than non-Chinese. Detected urinary aflatoxin M1 was more common among household with a monthly income above RM1,500. Conclusion: The results provided an insight to explain the variation in aflatoxin occurrence among the population.
{"title":"Factors contributing to urinary aflatoxin M1 occurrence among residents in Hulu Langat district, Malaysia","authors":"S. H. Sulaiman, Wei-Lin Chang, R. Jamaluddin, M. Sabran","doi":"10.31246/mjn-2021-0011","DOIUrl":"https://doi.org/10.31246/mjn-2021-0011","url":null,"abstract":"Introduction: Chronic exposure to aflatoxin can lead to complications such as liver failure and cancer. There are many factors that affect aflatoxin occurrence. This study aimed to assess the association between sociodemographic factors and the knowledge, attitude and practice towards aflatoxin with urinary aflatoxin M1 occurrence among residents in Hulu Langat district, Malaysia. Methods: This was a cross-sectional study conducted among healthy Malaysian adults aged 18 to 60 years residing in Hulu Langat district, Malaysia. Socio-demographic background and the knowledge, attitude and practice of respondents towards aflatoxin were assessed through questionnaires. Non-fasting urine sample (15 ml) was collected in the morning and urinary aflatoxin M1 level was quantified. Results: Of the 444 healthy Malaysian adults, 199 urine samples were detected with aflatoxin M1. From 37 positive samples with aflatoxin M1 level above detection limit (0.64 ng/ml), mean value was 1.23±0.91 ng/ml (range = 0.65-5.34 ng/ml). Urinary aflatoxin M1 occurrence was significantly different across ethnicity, age group, monthly household income, attitude and practice towards aflatoxin. Binomial logistic regression confirmed ethnicity and monthly household income as factors contributing to urinary aflatoxin M1 occurrence. Chinese were 3.20 times more likely to have aflatoxin exposure than non-Chinese. Detected urinary aflatoxin M1 was more common among household with a monthly income above RM1,500. Conclusion: The results provided an insight to explain the variation in aflatoxin occurrence among the population.","PeriodicalId":18207,"journal":{"name":"Malaysian Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45281069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Chatvuttinun, D. Wattanasirichaigoon, V. Chavasit, Oraporn Dumrongwongsiri, Thipwimol Tim-Aroon, U. Suthutvoravut, N. Chongviriyaphan
Introduction: Modular diets (MDs) with low amount of offending amino acids have been developed using locally available food ingredients as alternatives to commercial formulas for the treatment of branched-chain organic acidurias (BCOAs). Herein, we conducted a clinical investigation of MDs in patients with BCOAs. Methods: Modular diet A (MDA), with low leucine was produced for maple syrup urine disease (MSUD), and modular diet B (MDB) products, MDB-1, -2, -3, and -4, with low leucine, valine, methionine and threonine were made for isovaleric aciduria (IVA)/methylmalonic aciduria (MMA)/propionic aciduria (PA). Children aged 4-18 years, with MSUD, IVA, PA or MMA were invited to participate in the study. The research subjects switched from metabolic formula protocol to modular diet protocol. They were followed-up at 0, 1, 2, 4, and 6 months. Clinical efficacies of MDs were determined by completion of study, compliance to MDs, clinical outcomes and complications, and parental satisfaction. Results: Six children (2 MSUD and 4 IVA) participated and completed the study. Compliance to MDA was 100% in MSUD subjects with G-tube feeding, while compliance to MDB varied among self-fed individuals with IVA. One subject with MSUD was clinically stable throughout the study, while the other experienced metabolic instability. All IVA individuals showed clinical and laboratory stability during the study. One MSUD and three IVA families preferred the metabolic formula, whereas the other IVA family reported no preference and the other MSUD subject preferred MDs. Conclusion: We provided a proof of concept in developing modular diets for BCOAs, and showed favourable outcomes when using MDs in IVA and varying clinical benefits in MSUD.
{"title":"Clinical utility of low branched-chain amino acid modular diets in patients with isovaleric aciduria and maple syrup urine disease","authors":"S. Chatvuttinun, D. Wattanasirichaigoon, V. Chavasit, Oraporn Dumrongwongsiri, Thipwimol Tim-Aroon, U. Suthutvoravut, N. Chongviriyaphan","doi":"10.31246/mjn-2020-0071","DOIUrl":"https://doi.org/10.31246/mjn-2020-0071","url":null,"abstract":"Introduction: Modular diets (MDs) with low amount of offending amino acids have been developed using locally available food ingredients as alternatives to commercial formulas for the treatment of branched-chain organic acidurias (BCOAs). Herein, we conducted a clinical investigation of MDs in patients with BCOAs. Methods: Modular diet A (MDA), with low leucine was produced for maple syrup urine disease (MSUD), and modular diet B (MDB) products, MDB-1, -2, -3, and -4, with low leucine, valine, methionine and threonine were made for isovaleric aciduria (IVA)/methylmalonic aciduria (MMA)/propionic aciduria (PA). Children aged 4-18 years, with MSUD, IVA, PA or MMA were invited to participate in the study. The research subjects switched from metabolic formula protocol to modular diet protocol. They were followed-up at 0, 1, 2, 4, and 6 months. Clinical efficacies of MDs were determined by completion of study, compliance to MDs, clinical outcomes and complications, and parental satisfaction. Results: Six children (2 MSUD and 4 IVA) participated and completed the study. Compliance to MDA was 100% in MSUD subjects with G-tube feeding, while compliance to MDB varied among self-fed individuals with IVA. One subject with MSUD was clinically stable throughout the study, while the other experienced metabolic instability. All IVA individuals showed clinical and laboratory stability during the study. One MSUD and three IVA families preferred the metabolic formula, whereas the other IVA family reported no preference and the other MSUD subject preferred MDs. Conclusion: We provided a proof of concept in developing modular diets for BCOAs, and showed favourable outcomes when using MDs in IVA and varying clinical benefits in MSUD.","PeriodicalId":18207,"journal":{"name":"Malaysian Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43061618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Abdullah, H. Haron, R. Talib, W. Nik, Wirdah Mohamed
Introduction: Many people are seeking knowledge and skills about preparing healthy meals at home. This study aimed to determine the content of nutrients in 60 healthy dishes prepared for the recipe book Mudah, Sihat, Sedap used in the F.E.A.T nutrition intervention programme. The recipe book was developed as an educational material to guide participants in preparing healthy meals at home. Methods: A needs assessment survey was done to identify food preferences for breakfast, lunch and dinner of obese and overweight respondents. Recipes for these foods were then modified to reduce the calorie, fat, and sugar contents, while adding in fibre sources. Proximate analysis was done based on standard methods of AOAC, while total carbohydrate and calorie contents were calculated using the differentiation and Atwater methods, respectively. Mineral content was determined using atomic absorption spectrophotometer, while fatty acids content was analysed by gas chromatography using the FAME method. Results: Proximate analysis results showed that Kobis Goreng had the most calories (305 kcal/100g) (p<0.05) in all categories. Mineral analysis showed that sodium was significantly highest (p<0.05) in Asam Pedas Daging (554 mg/100g). For fatty acid analysis, Masak Lemak Telur Itik had the highest amount of MUFA (45.1%), Masak Lemak Sotong had the highest amount for SFA (71.8%), and Masak Lemak Cili Api Udang had the highest amount of PUFA (33.7%). Conclusion: This study successfully modified original recipes of selected cuisines used in the recipe book, which contained lower calories compared to original recipes. The calorie and nutrient values for each recipe will be included as nutrition composition information in the recipe book.
{"title":"Proximate, mineral and fatty acid compositions of healthy recipes used in Fit, Eat, Active, Training (F.E.A.T) programme","authors":"N. Abdullah, H. Haron, R. Talib, W. Nik, Wirdah Mohamed","doi":"10.31246/mjn-2020-0115","DOIUrl":"https://doi.org/10.31246/mjn-2020-0115","url":null,"abstract":"Introduction: Many people are seeking knowledge and skills about preparing healthy meals at home. This study aimed to determine the content of nutrients in 60 healthy dishes prepared for the recipe book Mudah, Sihat, Sedap used in the F.E.A.T nutrition intervention programme. The recipe book was developed as an educational material to guide participants in preparing healthy meals at home. Methods: A needs assessment survey was done to identify food preferences for breakfast, lunch and dinner of obese and overweight respondents. Recipes for these foods were then modified to reduce the calorie, fat, and sugar contents, while adding in fibre sources. Proximate analysis was done based on standard methods of AOAC, while total carbohydrate and calorie contents were calculated using the differentiation and Atwater methods, respectively. Mineral content was determined using atomic absorption spectrophotometer, while fatty acids content was analysed by gas chromatography using the FAME method. Results: Proximate analysis results showed that Kobis Goreng had the most calories (305 kcal/100g) (p<0.05) in all categories. Mineral analysis showed that sodium was significantly highest (p<0.05) in Asam Pedas Daging (554 mg/100g). For fatty acid analysis, Masak Lemak Telur Itik had the highest amount of MUFA (45.1%), Masak Lemak Sotong had the highest amount for SFA (71.8%), and Masak Lemak Cili Api Udang had the highest amount of PUFA (33.7%). Conclusion: This study successfully modified original recipes of selected cuisines used in the recipe book, which contained lower calories compared to original recipes. The calorie and nutrient values for each recipe will be included as nutrition composition information in the recipe book.","PeriodicalId":18207,"journal":{"name":"Malaysian Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41510917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Syafinaz Mohd Sallehuddin, R. Talib, R. Salleh, R. Ambak, Munawara Pardi, Nur Shahida Abdul Aziz, Norazizah Ibrahim Wong, M. Omar
Introduction: Adolescent health is a priority considering they represent the future generation. Data from the Adolescent Nutrition Survey 2017 were analysed to determine the prevalence of micronutrient inadequacy, particularly calcium and iron, and the relationship with body mass index (BMI) among Malaysian secondary school students. Methods: This cross-sectional study included students aged 13 to 17 years old studying at public and private schools. Twenty-four hours dietary recall via face-to-face interview was conducted by trained nutritionists to obtain data on dietary intake. For nutritional status, BMI-for-age z-score (BAZ) was analysed using WHO Anthroplus software. Results: From 999 respondents, 449 were boys and 550 were girls. Overall findings indicated that both boys and girls had inadequate intakes of calcium and iron in their daily diet. Mean intakes of calcium (695.7±463.2 mg/day) and iron (23.4±21.0 mg/day) were higher among boys aged 16 to 17 years old. Mean intake of iron were higher among the older age groups. Majority of the respondents (boys: 94%; girls: 97%) did not meet the recommended nutrient intake (RNI) for calcium and more than half (boys: 50%; girl: 80%) did not achieve the RNI for iron. Current findings also found significant positive but weak correlations between calcium (r=0.112, p=0.001) and iron (r=0.084, p=0.008) intakes with BMI-for-age. Conclusion: BMI-for-age was related to calcium and iron intakes among secondary school students in Malaysia. Thus, intervention strategies should focus on early screening and nutrition education on food choices of high calcium and high iron contents, including iron supplementation programmes, if needed.
{"title":"Calcium and iron intakes of adolescents in Malaysia and their relationships with body mass index (BMI): Findings from the Adolescent Nutrition Survey 2017","authors":"Syafinaz Mohd Sallehuddin, R. Talib, R. Salleh, R. Ambak, Munawara Pardi, Nur Shahida Abdul Aziz, Norazizah Ibrahim Wong, M. Omar","doi":"10.31246/mjn-2020-0054","DOIUrl":"https://doi.org/10.31246/mjn-2020-0054","url":null,"abstract":"Introduction: Adolescent health is a priority considering they represent the future generation. Data from the Adolescent Nutrition Survey 2017 were analysed to determine the prevalence of micronutrient inadequacy, particularly calcium and iron, and the relationship with body mass index (BMI) among Malaysian secondary school students. Methods: This cross-sectional study included students aged 13 to 17 years old studying at public and private schools. Twenty-four hours dietary recall via face-to-face interview was conducted by trained nutritionists to obtain data on dietary intake. For nutritional status, BMI-for-age z-score (BAZ) was analysed using WHO Anthroplus software. Results: From 999 respondents, 449 were boys and 550 were girls. Overall findings indicated that both boys and girls had inadequate intakes of calcium and iron in their daily diet. Mean intakes of calcium (695.7±463.2 mg/day) and iron (23.4±21.0 mg/day) were higher among boys aged 16 to 17 years old. Mean intake of iron were higher among the older age groups. Majority of the respondents (boys: 94%; girls: 97%) did not meet the recommended nutrient intake (RNI) for calcium and more than half (boys: 50%; girl: 80%) did not achieve the RNI for iron. Current findings also found significant positive but weak correlations between calcium (r=0.112, p=0.001) and iron (r=0.084, p=0.008) intakes with BMI-for-age. Conclusion: BMI-for-age was related to calcium and iron intakes among secondary school students in Malaysia. Thus, intervention strategies should focus on early screening and nutrition education on food choices of high calcium and high iron contents, including iron supplementation programmes, if needed.","PeriodicalId":18207,"journal":{"name":"Malaysian Journal of Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41413174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Introduction: There is an emerging focus on plant-based foods that have the added advantage of being nutritious without side effects. Besides, its preparation with nutritional awareness and culinary skills could be an effective solution for improving personal fitness. This study aimed to determine validity and reliability of a questionnaire for the development of a plant-based culinary nutrition model for fitness among sports science students. Methods: This study employed exploratory sequential mixed method design and was carried out in two phases. Phase 1 employed a qualitative design utilising modified Delphi method to determine content validity index (CVI) of the questionnaire, while phase 2 was a quantitative design using Cronbach’s alpha statistical analysis to evaluate reliability of the instrument. The questionnaire consisted of the need for plant-based culinary nutrition model (Section A) and the model’s components (Section B). Thirteen expert panels from diverse expertise in sports nutrition and 30 sports science students took part. Results: Phase 1 resulted in development of a questionnaire where Section A and Section B scored CVI of 0.834 and 1.000, respectively. For phase 2, Cronbach’s alpha score for reliability of the questionnaire was 0.836 with a total of 15 items. The Cronbach’s alpha score for questionnaire items from Sections A and B were 0.709 and 0.832, respectively. Conclusion: The questionnaire developed in this study is validated and is considered reliable for use as a significant tool for plantbased culinary nutrition among sports science students.
{"title":"Validity and reliability of plant-based culinary nutrition model questionnaire for fitness among sports science students","authors":"Bina Baboo Morji, A. Z. A. Razak, S. Hamzah","doi":"10.31246/mjn-2020-0114","DOIUrl":"https://doi.org/10.31246/mjn-2020-0114","url":null,"abstract":"Introduction: There is an emerging focus on plant-based foods that have the added advantage of being nutritious without side effects. Besides, its preparation with nutritional awareness and culinary skills could be an effective solution for improving personal fitness. This study aimed to determine validity and reliability of a questionnaire for the development of a plant-based culinary nutrition model for fitness among sports science students. Methods: This study employed exploratory sequential mixed method design and was carried out in two phases. Phase 1 employed a qualitative design utilising modified Delphi method to determine content validity index (CVI) of the questionnaire, while phase 2 was a quantitative design using Cronbach’s alpha statistical analysis to evaluate reliability of the instrument. The questionnaire consisted of the need for plant-based culinary nutrition model (Section A) and the model’s components (Section B). Thirteen expert panels from diverse expertise in sports nutrition and 30 sports science students took part. Results: Phase 1 resulted in development of a questionnaire where Section A and Section B scored CVI of 0.834 and 1.000, respectively. For phase 2, Cronbach’s alpha score for reliability of the questionnaire was 0.836 with a total of 15 items. The Cronbach’s alpha score for questionnaire items from Sections A and B were 0.709 and 0.832, respectively. Conclusion: The questionnaire developed in this study is validated and is considered reliable for use as a significant tool for plantbased culinary nutrition among sports science students.","PeriodicalId":18207,"journal":{"name":"Malaysian Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42353145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Introduction: Pineapple tarts are a commonly consumed Southeast Asian pastry made using solid fats like butter and palm shortening. These solid fats predominantly contain high amounts of saturated fats which have been implicated in negative health effects. However, solid fats impart important textural properties in pastry formation and is not easy to replace. To overcome this challenge, a concept to enhance the nutritional value whilst maintaining the textural properties of pineapple tart pastry formed the basis of this study. Methods: This short study explored the use of “healthy” avocado-olive oil-based oleogels structured with food-grade ethylcellulose (EC), monoglycerides (MG) or its combination (EC-MG) as solid fat replacements to butter and palm shortening. The textural properties of the pastry dough and tart were determined using a texture analyser, while the nutritional content of the pastries was compared. Results: The firmness of pastry dough decreased in the order: EC >> EC-MG > butter ~ MG ~ shortening, while tart hardness decreased: EC > shortening ~ butter > MG > EC-MG. The combination EC-MG oleogel had positive effects on the textural properties by improving the dough workability and reducing the tart hardness compared to EC. Remarkably, the oleogel tart pastries had up to 70% less saturated fat compared to the butter or palm shortening pastries. Conclusion: This study confirms the ability to create healthier pastries whilst maintaining its texture.
{"title":"Healthier pineapple tart pastry using oleogel-based solid fat replacement","authors":"S. Y. Sim, Kah Xuan Wong, C. Henry","doi":"10.31246/mjn-2021-0007","DOIUrl":"https://doi.org/10.31246/mjn-2021-0007","url":null,"abstract":"Introduction: Pineapple tarts are a commonly consumed Southeast Asian pastry made using solid fats like butter and palm shortening. These solid fats predominantly contain high amounts of saturated fats which have been implicated in negative health effects. However, solid fats impart important textural properties in pastry formation and is not easy to replace. To overcome this challenge, a concept to enhance the nutritional value whilst maintaining the textural properties of pineapple tart pastry formed the basis of this study. Methods: This short study explored the use of “healthy” avocado-olive oil-based oleogels structured with food-grade ethylcellulose (EC), monoglycerides (MG) or its combination (EC-MG) as solid fat replacements to butter and palm shortening. The textural properties of the pastry dough and tart were determined using a texture analyser, while the nutritional content of the pastries was compared. Results: The firmness of pastry dough decreased in the order: EC >> EC-MG > butter ~ MG ~ shortening, while tart hardness decreased: EC > shortening ~ butter > MG > EC-MG. The combination EC-MG oleogel had positive effects on the textural properties by improving the dough workability and reducing the tart hardness compared to EC. Remarkably, the oleogel tart pastries had up to 70% less saturated fat compared to the butter or palm shortening pastries. Conclusion: This study confirms the ability to create healthier pastries whilst maintaining its texture.","PeriodicalId":18207,"journal":{"name":"Malaysian Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45184447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Introduction: Exclusive breastfeeding, especially in the first six months, is essential for infants as it provides nutrition and protection against various diseases. Colostrum, which is found in the first breast milk produced, contains various protective factors, such as lactoferrin and lysozyme. Human milk can be stored at room temperature, refrigerated, or kept frozen. Several factors affect the stability of the bioactive content in human milk, such as temperature and storage time. The aim of this study was to measure the stability of lactoferrin and lysozyme levels in human milk during the first six hours (h) at different temperatures and compare it with that of frozen human milk. Methods: Human milk samples were obtained from 11 breastfeeding mothers using certain criteria. The human milk was stored at room temperature and 4°C for 1, 3, and 6 h and classified as never frozen, while frozen human milk was stored at -20°C for 1, 3, and 6 days. Measurement of the lactoferrin and lysozyme levels was performed using enzyme-linked immunosorbent assay. Results: The results showed that storage at room temperature significantly reduced lactoferrin and lysozyme levels. Lactoferrin levels in frozen human milk did not significantly decrease during the first six days. Meanwhile, the lysozyme levels in frozen human milk decreased significantly. Conclusion: The levels of lactoferrin and lysozyme in frozen human milk stored for the first six days were more stable than those stored at room temperature and 4°C in the first 6 h.
{"title":"Stability of lactoferrin and lysozyme in human milk at various temperatures and duration of storage","authors":"Kasiati, S. Pertami, A. S. Utomo, Siti Nur Arifah","doi":"10.31246/mjn-2020-0132","DOIUrl":"https://doi.org/10.31246/mjn-2020-0132","url":null,"abstract":"Introduction: Exclusive breastfeeding, especially in the first six months, is essential for infants as it provides nutrition and protection against various diseases. Colostrum, which is found in the first breast milk produced, contains various protective factors, such as lactoferrin and lysozyme. Human milk can be stored at room temperature, refrigerated, or kept frozen. Several factors affect the stability of the bioactive content in human milk, such as temperature and storage time. The aim of this study was to measure the stability of lactoferrin and lysozyme levels in human milk during the first six hours (h) at different temperatures and compare it with that of frozen human milk. Methods: Human milk samples were obtained from 11 breastfeeding mothers using certain criteria. The human milk was stored at room temperature and 4°C for 1, 3, and 6 h and classified as never frozen, while frozen human milk was stored at -20°C for 1, 3, and 6 days. Measurement of the lactoferrin and lysozyme levels was performed using enzyme-linked immunosorbent assay. Results: The results showed that storage at room temperature significantly reduced lactoferrin and lysozyme levels. Lactoferrin levels in frozen human milk did not significantly decrease during the first six days. Meanwhile, the lysozyme levels in frozen human milk decreased significantly. Conclusion: The levels of lactoferrin and lysozyme in frozen human milk stored for the first six days were more stable than those stored at room temperature and 4°C in the first 6 h.","PeriodicalId":18207,"journal":{"name":"Malaysian Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42316965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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