Food intakes and habits of rural elderly Malays

Suzana Shahar ,  Jane Earland & Suriah A Rahman. (2000).   Food intakes and habits of rural elderly Malays. Asia Pacific Journal of Clinical Nutrition. Volume 9(2). 122–129.  Retrieve from May 12,2012, from http://onlinelibrary.wiley.com/doi/10.1046/j.1440-6047.2000.00147.x/full

Abstract:

A cross-sectional nutritional survey was carried out on 350 elderly Malays aged 60 and above from 11 randomly selected villages in a rural area on the east coast of Malaysia. The findings indicated that the mean intakes of energy and of all of the nutrients investigated were below the Malaysian Recommended Dietary Allowances, except for protein and vitamin C. With respect to dietary habits, almost all of the subjects reported that they had breakfast (99.3%), lunch (97.9%) and dinner (90.4%) daily or almost daily (5–6 times/week). However, approximately half of the subjects, especially women, had particular beliefs and prohibitions about specific foods. Most of the subjects usually ate their meals at home, particularly dinner, with 99.3% always having dinner in their own home. Thus, although the rural elderly Malays studied had regular meal intakes, the dietary intake was inadequate. There is a need to plan community-based intervention programmes in order to prevent the subsequent consequences of malnutrition that lead to increased morbidity and mortality.

Sweet-Like Syndrome In A Patient With Acute Myeloid Leaukaemia

M R Norhaya, S K Cheong, N H Hamidah & O Ainoon. 1996. Sweet-Like Syndrome In A Patient With Acute Myeloid Leaukaemia. Singapore Med J 37. 320-322. Retrieved May 13, 2012, from http://smj.sma.org.sg/3703/3703cr3.pdf 


Abstract :
A 45 years old Malay Lady developed brisk vesicular, plaque-like reaction to a Mantoax test concomitant with a diagnosis acute myeloid leukaeimia (AML). The lesion resolved one month after chemotheraphy. Similar lesions developed later after she was bitten by mosquitoes on the forearms. She also had the lesions over her cheek. A skin biopsy showed infiltration of the dermis with neutrophils and some monocytoid cells. The lesion resolved one week after prednisolone therapy. 

Macronutrients content in foods available in primary school canteens

Wan Nudri Wan Daud & Aminah Abdullah. 1996. Macronutrients content in foods available in primary school canteens. Mal J Nutr 2: 67-77. Retrieved May 13, 2012, from http://nutriweb.org.my/publications/mjn002_1/mjn2n1_art6.pdf

Abstract :

Three primary schools with three different food service managements in Kuala Selangor were selected for this study. Food samples served for five school days were taken and analysed for calories, protein, fat and carbohydrate. It was observed that most of the food served were rice- based such as nasi lemak, chicken rice, noodles and traditional cakes. The amount of calories and protein per serving ranged from 77-274 kcal and 0.9-3.6 g respectively. Food served under the Supplementary School Feeding Programme contained higher calories than those sold by these school canteens. However, the amounts of protein and calories were still short of the expected amounts recommended by the Ministry of Education, which according to menu should provide at least 10 g protein and 290-390 kcal. The percentage contributions of energy from protein in foods served at school canteens were also lower than the recommended. 

Authenticity Representation of Malay Kelantan Ethnic Cuisine

Tajulurrus Mohammad & Jennifer Kim Lian Chan. 2011. Authenticity Representation of Malay Kelantan Ethnic  Cuisine. The 2nd International Research Symposium in Service Management Yogyakarta, Indenesia. Retrieved May 12, 2012 from http://irssm2.upnyk.ac.id/userfiles/file/papers/056.pdf




Abstract :

Concern over authenticity within a particular social context (food, restaurants and dining) has increase over the last decades, and remains at a high level.  It is argue that consumer thought that authenticity is somewhat important, the extent to which various elements contribute to the illusion of authenticity. However, there is limited research done on the dining experience on ethnic food authenticity and understanding ethic restaurant in promoting ethnic food especially in Malaysia. Hence, this exploratory study attempts to understand the local consumer perceptions of authenticity in Malay Kelantan ethnic restaurants in Kota Bahru, Kelantan.  This study identifies four characteristics of authenticity for Malay food: 1) heritage and style persistence, 2) nostalgic, 3) freedom from adulteration and 4) Assurance.   The findings imply that when addressing the authenticity representation of an ethnic restaurant it is important to maintain the authentic food (cuisine) of that particular. 

Sensory Acceptance and Nutritive Properties of Traditional Cake Made from Sweet Potato Flour

Nina Elyana Binti Zulkipli. (2010). Sensory Acceptance and Nutritive Properties of Traditional Cake Made from Sweet Potato Flour ( Degree, Universiti Malaysia Sabah), Retrieved from http://eprints.ums.edu.my/718/1/ae0000000292.pdf

Abstract : This research study is conducted in order to know the level of sensory acceptance and the nutritional properties of traditional cake using sweet potato flour. The results showed that the sweet potato flour can be used to substitute the raw sweet potato used in the processing of traditional cake. The sweet potato was blanched in 0.1% sodium - metabisulfate followed by drying at 55-60 °C. About 20% - 30% of sweet potato flour was 76.05%, 11.28%, 3.61%, 1.69%, 0.87% and 6.504% for the content of carbohydrate, moisture, protein, crude fiber, ash and fat, respectively. The comparison of carotenoid content showed that the traditional cakes with frying still maintained a high content of carotenoid (3.01mg/100g) but still lower than the carotenoid content in traditional cakes made from raw sweet potato. The best formulation of traditional cake using sweet potato flour: wheat flour ratio 80:20 with the min scores of 2.4500 ± 1.0609 for the overall acceptance. however, there is a significant difference p <0.05 in attribute of softness between the traditional cake used sweet potato flour and the raw sweet potato. The use of sweet potato flour stored for one month did not affect the sensory quality of traditional cakes with p=0.306 and it showed that there is no significant difference from the cake that have been made with freshly produced sweet potato flour. Based on the results from consumer test, 55% of the respondents generally like this product including the attributes of sweetness, softness, aroma, off-flavor and color. 

Nutrient Composition of Selected Cooked and Processed Snack Foods

E.S  Tee, S. Siti Mizura, A. Anuar, R. Kuladevan, S.I. Young, S.G. Khor and S.K. Chin. 1989. Nutrient Composition of Selected Cooked and Processed Snack Foods. Pertanika 12(1). 15-25. Retrieved May 12, 2012 from http://www.nutriscene.org.my/journals/Tee%20et%20al%201989%20-%20Nutrient%20composition%20of%20snacks.pdf

Abstract : Nutrient composition of 27 cooked snack foods and 19 process snacks was determined. The cooked food were mostly cereal based, made from wheat flour, and almost all of them were traditional Malaysia kuih or dishes. The processed snacks studied were chocolate, cereal, tuber, fish and prawn products. The levels of 19 nutrients were tabulated, expressed as per 100 g edible portion. Selected nutrients in each serving or packed of the foods were also presented. The paper is intended as a contribution to the knowledge on nutrient composition of local snack foods, for which information is still greatly lacking. The number of foods studied is only a fraction of the total number available. More work in this area will have to be carried out, to meet the increasing demand for such data.

Tee et al 1989 nutrient composition of snacks

Nutritional composition and sensory properties of kuih baulu incorporated stabilised rice bran

A. Rosniyana, K. Khairunizah Hazila, M.A. Hashifah, S.A. Shariffah Norin and A. Mohamad Zain. 2011. Nutritional composition and sensory properties of kuih baulu incorporated stabilised rice bran. J. Trop. Agric. and Fd. Sc. 39(1). 1-9. Retrieved May 12, 2012, from http://ejtafs.mardi.gov.my/jtafs/39-1/Kuih%20Baulu.pdf

Abstract : Rice bran is a valuable by-product from the rice processing industry. Stabilised rice bran (SRB) was used to complement rice flour (MR 220) to add value to Malaysian traditional sponge cake known as kuih baulu. Four levels of stabilised rice bran (10, 20, 30 and 40%) were used in the formulations. Chemical analysis

and sensory evaluation were carried out. The protein, fat and ash contents increased with increasing proportions of the rice bran. All SRB-incorporated kuih baulu had higher values for mineral and vitamin contents as compared to the control. Products with 20–40% levels of rice bran were significantly different

from the control sample in terms of colour, texture, taste, flavour and overall acceptability. For texture, tenderness was found to increase with increasing SRB content. Panellists indicated that the addition of SRB resulted in darker kuih baulu. SRB could replace about 30% rice flour without diminishing acceptability.

Sensory evaluation showed that all SRB-incorporated kuih baulu were acceptable.

Kuih baulu