Jurnal Gizi dan Pangan
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Association between Minimum Dietary Diversity and Nutritional Status among Children Aged 6 to 24 Months in Terengganu
No full textThis cross-sectional study aimed to determine the association between food consumption quality, as determined by Minimum Dietary Diversity (MDD), and children’s nutritional status using anthropometric measurements. A total of 287 children (150 boys, 147 girls) aged 6 to 24 months from Kuala Nerus and Kuala Terengganu participated in this study through purposive sampling. Socio-demographics and food consumption of children were collected through interviews with the mother. Anthropometric comprised weight, height, while nutritional status was determined based on WHO Child Growth Standards. MDD was assessed using WHO Infant and Young Child Feeding (IYCF) Indicators Questionnaire. Children achieving the MDD were rated on four or more dietary variety scores, while those receiving less than four were categorized as "not achieving" the MDD. Most of the children (98.6%) were Malay, with 69.3% aged between 12 to 24 months and 30.7% aged between 6 to 11 months. The prevalence of stunting, wasting, and underweight was 25.8%. 6.6% and 14.6%, respectively. The proportion of children achieving MDD was 90.2%. No significant association existed between MDD and stunting, wasting, or being underweight. However, Pearson’s Chi-Square test affirms that consumption of dairy products was significantly associated with stunting among children (p=0.001). In conclusion, dairy products significantly prevent stunting in children, and their continuation should be emphasized for the first two years of life after exclusive breastfeeding in health promotion programs
Development and Validation of Factors Affecting Telenutrition Adoption among Malaysian Dietitians Questionnaire
No full textThis study aimed to determine the validity of a newly developed questionnaire to assess dietitians\u27 understanding of the factors influencing telenutrition adoption in Malaysia. As such, a questionnaire was developed to assess dietitians’ professional changes, acceptability, barriers, and facilitators to telenutrition implementation. It was constructed based on published questionnaires and an extensive literature review. The questionnaire comprising 52 items, underwent content and face validity assessments. Eight dietetics experts with academic and clinical backgrounds and more than five years of experience in the field evaluated the questionnaire items for relevance, clarity, simplicity, ambiguity, readability, and practicality. The experts quantitatively assessed the questionnaire using a Likert scale rating and additional comments. The Content Validity Index (CVI) was determined using item and scale indices (I-CVI/S-CVI/Ave). The findings show that the I-CVI score ranged between 0.78 and 1.00, and the S-CVI/Ave was >0.87. Thirteen items with an I-CVI score of <0.83 were deleted. Based on the feedback, revisions were made to the instructions and questions regarding clarity, redundancy, ambiguity, or item length. Then, face validation was qualitatively conducted by cognitive review (n=7). This utilized think-aloud and verbal-probing techniques on participants with experience providing telenutrition services for >2 years. The interview was transcribed verbatim and analyzed using ATLAS.ti software. Twelve items were amended due to ambiguity and unclear meanings. The final questionnaire with thirty-nine items is valid to assess the factors influencing telenutrition adoption among Malaysian dietitians
A Qualitative Study of Eating Behaviour among On-Campus Students at a Malaysian Public University
No full textThis study explores factors influencing the eating habits of on-campus university students. A qualitative research design using semi-structured interviews was involving eight students residing in on-campus accommodation. Thematic analysis followed Braun and Clarke’s reflexive model and identified four main themes, namely limited food variety, convenience, health-consciousness and financial constraints. Meanwhile, food presentation was identified as a sub-theme of the limited food variety theme. Students reported limited food variety due to minimal dining options, leading to repetitive diets and dissatisfaction. Convenience was a key factor, with students choosing foods that were affordable and readily available. Some made health-conscious decisions to reduce unhealthy food intake but simultaneously increased consumption of protein-rich foods like red meat and full-fat dairy—potentially leading to high saturated fat and calorie intake. Financial constraints also played a role, with students often selecting inexpensive, less nutritious options. Hence, food presentation emerged as an important sub-theme and influence, with students showing a preference for colourful and visually appealing meals, regardless of nutritional quality. The findings highlight the need for universities to enhance food variety, accessibility, and affordability. Institutions could collaborate with food vendors to provide rotating menus and coordinate with zakat centres to support students financially through subsidised meals. Food and nutrition education should also be implemented to help students make informed dietary choices. Future research should include a more diverse student population to build a broader understanding of these issues
Challenges in Managing Malnutrition in a Geriatric Patient: A Case Study
No full textThis case study aims to report on the nutrition management of low appetite in elderly due to age factor and underlying medical conditions. Mr. A, a 71-year-old Malay gentleman was referred to a dietitian at the medical ward with a diagnosis of hyperleukocytosis with Mean Corpuscular Hemoglobin Concentration (MCHC) anemia and hypercalcemia with underlying Diabetes Mellitus (DM), hypertension, and Chronic Kidney Disease (CKD) 3A. His weight and height were 59.5 kg and 159 cm, with a Body Mass Index (BMI) of 23.5 kg/m2. He claimed has lost 10 kg within 5 months. Biochemical data showed low albumin, hemoglobin, and magnesium. Intake was 69% adequacy for 24 hours of diet recall in the hospital. As for nutrition diagnosis, inadequate protein-energy intake related to decreased ability to consume sufficient energy due to lethargy as evidenced by loss of appetite and total energy intake (1,244 kcal) and protein (51.8 g) lower than recommendation (energy: 1,606 kcal, protein: 59.5‒71.4 g) were reported. The nutritional intervention aimed to encourage orally as tolerated, giving oral nutrition supplements, a palatable diet, and increasing the energy and protein intake by cutting the food into smaller pieces. As the progress of the intervention, patient’s calorie intake was increased up to 99% of the requirement. His weight on the second follow-up was 62.2 kg, increased by 2.7 kg in 10 days. However, the protein intake was still low, and the intervention was to add protein modular. As conclusion, malnutrition is common among the elderly due to decreased ability to consume sufficient energy and protein due to aging factors
Mindful Eating and Its Link with Dietary Intake and Obesity Risk among Adults and Older Adults: A Scoping Review
No full textThe current review aimed to map the available evidence on the assessments of mindful eating and dietary intake, and the relationship between mindful eating level, food group intake, nutrient intake, and obesity risk. This scoping review is based on Preferred Reporting Items for the Systematic Review and Meta-Analyses Extension for the Scoping Review (PRISMA-ScR) and the Joanna Briggs Institute (JBI) 2020 framework. A literature search was conducted on Web of Science, PubMed, and ScienceDirect databases for studies published between 2014 to 2024, identifying eligible primary studies involving adult and elderly participants. Twenty-two studies were chosen for this review. Most studies assessed mindful eating using Mindful Eating Questionnaire (MEQ), Five-Facet Mindfulness Questionnaire, and Mindful Attention Awareness Scale (MAAS). Mindful eating practice was associated with lower snack consumption, and specific sub-scales showed a favorable correlation (p<0.05) with fruit and vegetable intake. Body Mass Index (BMI) reductions were observed in the intervention group (MD 0.51, p<0.001). This scoping review demonstrates the scientific basis of the mindful eating promote increased consumption of nutritious foods and nutrients, which is likely to lead to a reduction in obesity risk
Ipomoea batatas L. and Anti-Inflammation Effect: A Systematic Review Its Therapeutic Role in Rodent Models: Ipomoea batatas L. for Rodent Anti-Inflammation
No full textThis systematic review aims to evaluate the health benefits of Purple Sweet Potato (PSP) contain anthocyanins, phenolic acids, and flavonoids in animal models, focusing on its antioxidant, anti-inflammatory, lipid peroxidation, and immunomodulatory properties. Owing to its increasing scientific significance, investigating its health effects in animal models offers important insights into its potential therapeutic applications for human health. Fourteen eligible in vivo studies were identified from 5.043 original research articles following predefined eligibility criteria based on population, intervention, comparison, outcome, and study design (PICOS). These studies employed various extracts (aqueous, ethanolic, methanolic, fermented) and animal models (Wistar rats, BALB/c mice, Kunming mice, Sprague-Dawley rats) to investigate the effects. The PSP significantly reduced oxidative stress markers such as Malondialdehyde (MDA) and enhancing endogenous antioxidant enzymes including Superoxide Dismutase (SOD), Glutathione Peroxidase (GPx), and Catalase (CAT). Anti-inflammatory effects were evident through downregulation of Tumor Necrosis Factor-Alpha (TNF-α), Interleukin-1 Beta (IL-1β), Interleukin-6 (IL-6), Nitric Oxide (NO), and Matrix Metalloproteinase-3 (MMP-3), mediated via suppression of Nuclear Factor Kappa B (NF-κB) and Mitogen-Activated Protein Kinase (MAPK). Anti-inflammatory effects were observed in high-fat diet-induced obese rats, where PSP supplementation (5% weight/weight, w/w) markedly reduced TNF-α, IL-6, Monocyte Chemoattractant Protein-1 (MCP-1), and Interleukin-1 Beta (IL-1β) in adipose tissue. Significant enhancement of endogenous antioxidants occurred in arthritic rats, with PSP extracts (300 mg/kg BW) increasing CAT, Peroxidase (POD), and SOD while lowering IL-1β, IL-6, and NO. The lipid peroxidation reduction was seen in Carbon Tetrachloride (CCl₄)-induced liver injury, where anthocyanin-rich PSP extract (400 mg/kg BW) decreased MDA, increased SOD and Glutathione (GSH). Long-term intervention and aqueous-fermented extracts are particularly promising due to their safety profiles and suitability for functional food formulations, but heterogeneity in dosages and durations limits cross-study comparability. Future research should emphasize clinical trials to establish safety, efficacy, and translational relevance in human health
Malaysian Youth’s Quality of Life: Looking from the Perspective of Eating Behaviour
No full textThe purpose of this study is to identify the relationship between eating behaviour and quality of life among youth in Malaysia. The systematic literature review and thematic content analysis initiated in Scopus, Web of Science, Science Direct, and PubMed published from 2018 to 2022 were reviewed. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) standards were followed for conducting the systematic review. A set of inclusion and exclusion criteria was used to identify relevant research, and data extraction and analysis were done to investigate the relationships. The study quality was assessed using the "Quality Assessment Tool for Quantitative Studies". The systematic result found 8 studies classified as eligible (cross-sectional) out of 111 articles reviewed which looked at the relationship between eating behaviour and quality of life, while also emphasizing the lack of research that the topic being studied. This study highlighted unhealthy eating behaviour and dietary patterns associated with lower quality of life. Furthermore, the importance of promoting public awareness about eating healthy and nutrition knowledge was highlighted in this study. Information obtained from this research will benefit the individuals, researchers, institutions, and community to advance knowledge and future practice. 
