Displaying publications 1 - 20 of 30 in total

Abstract:
Sort:
  1. Breakfast consumption and mental health: a systematic review and meta-analysis of observational studies
    Zahedi H, Djalalinia S, Sadeghi O, Zare Garizi F, Asayesh H, Payab M, et al.
    Nutr Neurosci, 2020 Dec 14.
    PMID: 33314992 DOI: 10.1080/1028415X.2020.1853411
    OBJECTIVE: Several studies have been conducted on the relationship between breakfast consumption and mental health with conflicting results. Therefore, the present systematic review and meta-analysis was undertaken to summarize evidences on the association between skipping breakfast and mental health.

    METHODS: We searched online databases for all related papers through the comprehensive international data bases of Institute of PubMed/ MEDLINE, ISI/WOS and Scopus up to December 2019, using relevant keywords. Overall, 14 studies were included in this systematic review and meta-analysis.

    RESULTS: The total sample size of all selected studies was 399,550 individuals with age range of 6 to ≥65 years old. We found a significant positive association between skipping breakfast and Odds Ratio (OR) of depression (pooled OR: 1.39; 95% CI: 1.34-1.44), stress (pooled OR: 1.23; 95% CI: 1.04-1.43) and psychological distress (pooled OR: 1.55; 95% CI: 1.47-1.62). In contrast, there was no significant association between skipping breakfast and anxiety in all age cohort (pooled OR: 1.31; 95% CI: 0.97-1.65). However, subgroup analysis based on age stratification showed that there was a significant positive association between skipping breakfast and anxiety in adolescences (pooled OR: 1.51; 95% CI: 1.25-1.77).

    CONCLUSION: In conclusion, skipping breakfast was positively associated with odds of depression, stress and psychological distress in all age groups and anxiety in adolescence, underlining impact of breakfast on mental health.

    Matched MeSH terms: Breakfast
  2. Dietary Habits and Lifestyle Practices among University Students in Universiti Brunei Darussalam
    Yun TC, Ahmad SR, Quee DKS
    Malays J Med Sci, 2018 May;25(3):56-66.
    PMID: 30899187 DOI: 10.21315/mjms2018.25.3.6
    Background: Young adults are at risk of developing obesity, especially when transitioning into university life as they become responsible for their daily eating and lifestyles. This study estimates the prevalence of overweight/obesity and explores the eating patterns and lifestyle practices of university students.

    Methods: A cross-sectional study was conducted at Universiti Brunei Darussalam (UBD). A total of 303 students participated. Data was collected from January to April 2016. Self-designed questionnaires comprised questions pertaining to current weight, self-reported height data, information on eating habits, exercise and knowledge of the food pyramid. The collected data were used to compare and contrast eating habits and lifestyle practices among overweight/obese students with those of non-overweight/obese students.

    Results: The prevalence of overweight/obesity was 28.8% (95% CI: 24.0%, 34.0%). The majority ate regular daily meals, but more than half skipped breakfast. Frequent snacking, fried food consumption at least three times per week and low intake of daily fruits and vegetables were common. The frequency of visits to fast food restaurants was significantly higher in the overweight/obese. 25.4% of the students exercised at least three times per week. Almost all students are aware of balanced nutrition and the food pyramid.

    Conclusions: Most university students had poor eating habits, although the majority had good nutrition knowledge. By way of recommendation, the university is encouraged to provide a multi-disciplinary team specialising in health promotion that includes nutrition and physical activity programmes to increase the awareness among the university students.

    Matched MeSH terms: Breakfast
  3. Fulltext Breakfast consumption among Malaysian primary and secondary school children and relationship with body weight status - Findings from the MyBreakfast Study
    Tee ES, Nurliyana AR, Norimah AK, Mohamed HJBJ, Tan SY, Appukutty M, et al.
    Asia Pac J Clin Nutr, 2018 2 1;27(2):421-432.
    PMID: 29384332 DOI: 10.6133/apjcn.062017.12
    BACKGROUND AND OBJECTIVES: This study aimed to determine the relationship between breakfast consumption and body weight status among primary and secondary school children in Malaysia.

    METHODS AND STUDY DESIGN: This nationwide cross-sectional study involved 5,332 primary school children aged 6 to 12 years and 3,000 secondary school children aged 13 to 17 years. Height and weight were measured and BMI-for-age was determined. Socio-demographic backgrounds, breakfast habits and physical activity levels were assessed using questionnaires. Breakfast frequency was defined as follows: breakfast skippers (ate breakfast 0-2 days/week), irregular breakfast eaters (ate breakfast 3-4 days/week) and regular breakfast eaters (ate breakfast ≥5 days/week).

    RESULTS: The overall prevalence of breakfast skippers and irregular breakfast eaters was 11.7% and 12.7% respectively. Breakfast skipping was related to age, sex, ethnicity, income and physical activity level. Among primary school boys and secondary school girls, the proportion of overweight/obesity was higher among breakfast skippers (boys: 43.9%, girls: 30.5%) than regular breakfast eaters (boys: 31.2%, girls: 22.7%). Among primary school children, only boys who skipped breakfast had a higher mean BMI-for-age z-score than regular breakfast eaters. Among secondary school boys and girls, BMI-for-age z-score was higher among breakfast skippers than regular breakfast eaters. Compared to regular breakfast eaters, primary school boys who skipped breakfast were 1.71 times (95% CI=1.26-2.32, p=0.001) more likely to be overweight/obese, while the risk was lower in primary school girls (OR=1.36, 95% CI=1.02-1.81, p=0.039) and secondary school girls (OR=1.38, 95% CI=1.01-1.90, p=0.044).

    CONCLUSION: Regular breakfast consumption was associated with a healthier body weight status and is a dietary behaviour which should be encouraged.

    Matched MeSH terms: Breakfast*
  4. Fulltext Nutritional composition of ready-to-eat cereals in the Malaysian market
    Suraiami, M., Mohd Fairulnizal, M.N., Norhayati, M.K., Zaiton, A., Norliza, A.H., Wan Syuriahti, W.Z., et al.
    Malays J Nutr, 2014;20(3):417-427.
    MyJurnal
    Introduction: This study aimed to determine the nutrient content of cornflakes and muesli, ready-to-eat cereal products available in the Malaysian market. Cornflakes and muesli were chosen due to their popularity as a breakfast meal especially in urban areas. Methods: A total of six brands each for cornflakes and muesli were purchased from supermarkets in the Klang Valley using stratified random sampling. All samples were analysed using AOAC official methods of analysis. The validity of the test data was monitored with the application of internal quality controls in line with the requirements of ISO 17025. Results: Proximate analysis revealed significantly higher mean levels of carbohydrate (86.94 ± 0.59 mg/lOOg), minerals such as iron (8.48±1.72 mg/lOOg) and sodium (674.83±102.99 g/lOOg), B3 as niacinamide (25.87 ± 6.14 g/lOOg) and sucrose (5.10 ± 0.90 mg/lOOg) in cornflakes than in muesli. However, muesli contained significantly more mean moisture (10.23 ± 0.72 mg/lOOg), protein (10.07 ± 0.79 mg/lOOg), total dietary fibre (12.49 ± 1.44 mg/lOOg), magnesium (113.22 ± 7.93 mg/lOOg), zinc (1.65 ± 0.16 mg/lOOg), copper (0.25 ± 0.02 mg/lOOg), total sugar (18.75 ± 2.05 mg/lOOg), glucose (7.70±1.77 mg/lOOg) and fructose (8.68±1.76 mg/lOOg) than cornflakes. Most of the fatty acids analysed were not detected or of low value in both the cereal products. Conclusion: The nutrient analysis of cornflakes and muesli suggests that both ready-to-eat cereals are nutritionally good choice as breakfast for consumers as it provides carbohydrate, minerals, fibre and vitamins. The data provides additional information to the Malaysian Food Composition Database.
    Matched MeSH terms: Breakfast
  5. Fulltext Edible films from seaweed (kappaphycus alvarezii)
    Siah, W.M., Aminah, A., Ishak, A.
    International Food Research Journal, 2015;22(6):2230-2236.
    MyJurnal
    A new patent pending process is proposed in this study to produce edible film directly from seaweed (Kappaphycus alvarezii). Seaweed together with other ingredients has been used to produce the film through casting technique. Physical and mechanical tests were performed on the edible films to examine the thickness, colour, transparency, solubility, tensile strength,
    elongation at break, water permeability rate, oxygen permeability rate and surface morphology. Produced film was transparent, stretchable, sealable and have basic properties as a film for food packaging. This study suggests that the edible film could be used as novel materials in food industry as sachet/pouch/bag for instant coffee, breakfast cereals drinks, seasoning powder,
    candies etc; as wrapper for seasoning cube and chocolate; as interleaf for frozen foods such as burger patties to avoid the patties from sticking together; and also as material for edible logo in bakeries products. Other than that, the edible film also could be used in pharmaceutical industry as functional strips such as oral freshener strips and drug strips. In cosmetic and toiletries industries, the edible film could be used to produce facial mask and bag for pre-portioned detergent. Compared with edible film developed earlier using alginate and carrageenan, film developed in this research used seaweed directly. The developed film reduced the need to extract the alginate and carrageenan, making material preparation easier and cheaper.
    Matched MeSH terms: Breakfast
  6. Fulltext Food intakes and habits of rural elderly Malays
    Shahar S, Earland J, Rahman SA
    Asia Pac J Clin Nutr, 2000 Jun;9(2):122-9.
    PMID: 24394398
    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.
    Matched MeSH terms: Breakfast
  7. Fulltext Reproducibility and Relative Validity of a Short Food Frequency Questionnaire in 9-10 Year-Old Children
    Saeedi P, Skeaff SA, Wong JE, Skidmore PM
    Nutrients, 2016;8(5).
    PMID: 27164137 DOI: 10.3390/nu8050271
    The aim of this study was to assess the reproducibility and validity of a non-quantitative 28-item food frequency questionnaire (FFQ). Children aged 9-10 years (n = 50) from three schools in Dunedin, New Zealand, completed the FFQ twice and a four-day estimated food diary (4DEFD) over a two-week period. Intraclass correlation coefficients (ICC) and Spearman's correlation coefficients (SCC) were used to determine reproducibility and validity of the FFQ, respectively. Weekly intakes were estimated for each food item and aggregated into 23 food items/groups. More than half of the food items/groups (52.2%) had an ICC ≥0.5. The median SCC between FFQ administrations was 0.66 (ranging from 0.40 for processed meat to 0.82 for sweets and non-dairy drinks). Cross-classification analysis between the first FFQ and 4DEFD for ranking participants into thirds showed that breakfast cereals had the highest agreement (54.0%) and pasta the lowest (34.0%). In validity analyses, 70% of food items/groups had a SCC ≥0.3. Results indicate that the FFQ is a useful tool for ranking children according to food items/groups intake. The low respondent burden and relative simplicity of the FFQ makes it suitable for use in large cohort studies of 9-10 year-old children in New Zealand.
    Matched MeSH terms: Breakfast
  8. The Effect of Breakfast Type on Total Daily Energy Intake and Body Mass Index Among Thai School Children
    Purttiponthanee S, Rojroongwasinkul N, Wimonpeerapattana W, Thasanasuwan W, Senaprom S, Khouw I, et al.
    Asia Pac J Public Health, 2016 07;28(5 Suppl):85S-93S.
    PMID: 27183975 DOI: 10.1177/1010539516647774
    The study investigated the association between breakfast types consumed, daily energy intake, and body mass index for age Z-score (BAZ). Cross-sectional data from 1258 children aged 7 to 12.9 years were analyzed for breakfast type, nutrient intakes, BAZ, and proportion of overweight or obesity. Analysis of covariance was used to compare energy and nutrient intakes, BAZ, and proportion of overweight/obese children between breakfast groups. Only 19% of children had adequate energy intake from breakfast. Those consuming snacks had a significantly lower BAZ (Z = -0.73), with 5% of them being overweight/obese. Those consuming beverages and desserts had the lowest total daily energy intake (1314 kcal) and lowest protein intake (8.4 g). The results suggest that breakfast type is associated with daily energy intake and BAZ. Most breakfasts are not adequate. School-based nutrition education programs involving families, teachers, and health professionals can contribute to improve this situation.
    Matched MeSH terms: Breakfast*
  9. Fulltext Breakfast intake and its association with body mass index among pre-schoolers in Taska Permata Keluarga Kuala Nerus, Terengganu
    Ong, Ying Qian, Hasmiza Halib, Bee, Suan Wee
    Malaysian Journal of Applied Sciences, 2018;3(2):57-70.
    MyJurnal
    In Malaysia, breakfast is the most frequently skipped meal. Skipping breakfast has been
    associated with an increased risk of childhood obesity. However, this relationship has not been
    investigated widely among preschoolers in Malaysia. Hence, this cross-sectional study aimed to
    determine the association between breakfast intake and Body Mass Index (BMI) among
    preschoolers in Taska Permata Keluarga (TPK), Kuala Nerus. A total of 131 Malays preschoolers
    aged four to six years old were recruited from nine TPK using convenience sampling method.
    Information on sociodemographic, breakfast intake pattern and anthropometric measurements
    (weight and height) were obtained. Respondents consisted of 74 (56.5%) boys and 57 (43.5%)
    girls. Anthropometric results showed that 8.4% preschoolers were overweight and obese. Among
    the preschoolers, 22.1% of them were breakfast skippers. In terms of gender breakdown, 20.3%
    boys and 24.6% girls skipped breakfast. There was a significant association between breakfast
    intake and BMI status among preschoolers (p = 0.003). This indicated that preschoolers that
    skipped breakfast were associated with overweight or obese compared to those who consumed
    breakfast daily. Breakfast consumption is a marker of a healthy lifestyle which can reduce the risk
    of childhood obesity. This habit should be inculcated during this critical period of life in which
    parents play a vital role in promoting breakfast consumption among preschoolers.
    Matched MeSH terms: Breakfast
  10. Fulltext Association of body weight status and socio-demographic factors with food habits among preschool children in Peninsular Malaysia
    Norimah, A.K., Mohd Nasir, M.T., Hazizi, A.S., Suraya, I., Nurliyana, A.R.
    Malays J Nutr, 2014;20(3):303-315.
    MyJurnal
    Introduction: Otanges in children's food habits are largely attributed to changes in the family and social environment. 1bis cross-sectional study was carried out to determine the association of socio-demographic factors with food habits among preschool children in Peninsular Malaysia. Methods: A total of 1,933 preschool children aged 4-6 years old participated in the study. Parents or guardians were interviewed on the socio-demographic characteristics and food habits of their children. Height and weight of the preschoolers were measured; BMI-for-age, weight-for-age and height-for-age were determined. Results: The mean monthly household income was RM3,610 with 59.6% of parents having attained secondary education. The prevalence of possible risk of overweight, being overweight and obesity were 3.9%, 7.9% and 8.1%, respectively while the prevalence of underweight and stunting was 8.0% and 8.4%. A majority of the preschoolers consumed breakfast, lunch and dinner every day, with the proportion of children skipping their main meals at about 15.0%. Parents' education level and household income were significantly associated with intakes of fruits, vegetables, milk and dairy products, as well as fast food. However, there was no significant association between children's body weight status and frequency of main meals intake, fruits, vegetables, milk and dairy products, and fast food intake. Conclusion: The preschoolers demonstrated moderately healthy food habits; nevertheless even at this young age, they were inclined towards fried foods, snacking and fast foods intake. Parents and guardians should play a more significant role in educating and promoting good nutrition and food habits among preschoolers.
    Matched MeSH terms: Breakfast
  11. The effect of 10 days of energy-deficit diet and high-intensity exercise training on the plasma high-density-lipoprotein (HDL) level among healthy collegiate males
    Naharudin MN, Yusof A
    Eur J Sport Sci, 2021 Jan 18.
    PMID: 33357008 DOI: 10.1080/17461391.2020.1869836
    ABSTRACTAn energy-deficit (ED) diet increases lipid mobilisation, while endurance exercise improves lipid profile by promoting formation of high-density lipoproteins (HDLs) among moderately active population. However, it is not clear whether ED with high-intensity exercise training can improve lipid profiles. Therefore, 20 recreationally active males (20.3 ± 2.7 years old with peak oxygen consumption (



    V

    ˙


    O2peak) of 2.8 ± 0.2 L min-1) with HDL concentration of 1.44 ± 0.32 mmol L-1, were evenly allocated to either an ED group (1590 ± 79 kcal day-1: 40% of total caloric omitted at lunchtime) or a control (CON) group (2570 ± 139 kcal day-1). Participants in both groups performed high-intensity cycling at 90%



    V

    ˙


    O2peak at a constant workload for 8 min, 2 h after breakfast on day D0, D2, D4, D6, D8 and D10 (Dn is day number), after which blood samples were collected. In ED, compared to D0, triglycerides (TG) decreased on D6-10 (p 
    Matched MeSH terms: Breakfast
  12. Fulltext Breakfast skipping and its associated factors among undergraduates in a public university in Kuala Lumpur
    Moy FM, Johari S, Ismail Y, Mahad R, Tie FH, Wan Ismail WA
    Malays J Nutr, 2009 Sep;15(2):165-74.
    PMID: 22691814 MyJurnal
    An analytical cross-sectional study was conducted in a public university in Kuala Lumpur among a random sample of 2665 undergraduates. The objective was to study the prevalence of breakfast skipping and its associated factors. Data collection was conducted via a self-administered pre-tested questionnaire. There were 43.5% male respondents, with Malays being the majority (58.3%). The prevalence of breakfast skipping was 29.2 (95% CI: 27.3 - 30.3)%. The factors significantly associated with breakfast skipping (p<0.05) were age, race, accommodation, faculty and skipping dinner. As the respondents' age increased, their risk of breakfast skipping was lower (OR: 0.95; 0.89 - 0.99). Malays (OR: 1.94; 1.48 - 2.54), Indians (OR: 1.70; 1.08 - 2.66), and students from the Sabah and Sarawak indigenous communities (OR: 2.13; 1.37 - 3.33) were more likely to skip breakfast compared to their Chinese counterparts. Respondents who stayed in their own houses were also less likely to skip breakfast compared to those staying in hostel with meals catered (OR: 2.32; 1.39 - 3.84), hostel with cafeteria (OR: 2.92; 1.74 - 4.91) or in rented houses (OR: 2.08; 1.25 - 3.46). Respondents majoring in Arts and Economics had 1.40 (1.07 - 1.82) times risk of breakfast skipping compared to those majoring in Life Sciences. Those who skipped dinner too had twice the odds (1.47 - 2.77) of breakfast skipping. In conclusion the prevalence of breakfast skipping among the undergraduates of this university was moderately high. Health awareness campaigns or introduction of healthy eating guidelines should be initiated for the undergraduates as well as food caterers in campus. The policy and pricing of catered food in campus should also be reviewed.
    Matched MeSH terms: Breakfast
  13. Fulltext Eating patterns of school children and adolescents in Kuala Lumpur
    Moy FM, Gan CY, Mohd Kassim SZ
    Malays J Nutr, 2006;12(1):1-10.
    MyJurnal
    Eating patterns such as eating frequency, skipping of breakfast, and frequency of meals eaten away from home might influence school-going children's nutritional status, which will then influence their health and academic performance. This article reports the findings of a survey on the eating patterns of the school children and adolescents in Kuala Lumpur. A total of 3620 school children studying in Primary 5, Secondary 2 and Secondary 4 were selected using multi-stage sampling. The students were surveyed using a pre-tested questionnaire while their weights and heights were measured in the field. It was found that 19.9% skipped at least one meal a day with the youngest group having the lowest prevalence. The most frequently missed meal is breakfast (12.6%) followed by lunch (6.7%) and dinner (4.4%). The school is an important provider of breakfast and lunch for the students. As the students' age increased, the prevalence of eating breakfast and lunch in school increased. The youngest age group had the highest prevalence of snacking and taking of nutritional supplements (p<0.05). Fast food and local hawker food were also consumed by about 60-70% of the students. Logistic regression analysis showed that skipping of breakfast is significantly associated with age, sex, BMI and taking of nutritional supplements. Promotion of healthy eating should be targeted at students in primary and secondary schools as they tend to depend on outside food.
    Matched MeSH terms: Breakfast
  14. Fulltext Semi-quantitative food frequency questionnaire for assessment of energy, total fat, fatty acids, and vitamin A, C and E intake among Malaysian women: comparison with three days 24-hour diet recalls
    Mohd Razif Shahril, Suhaina Sulaiman, Soraya Hanie Shaharudin, Nurismah Md Isa, Sharifah Noor Akmal Syed Hussain
    Jurnal Sains Kesihatan Malaysia, 2008;6(2):75-91.
    MyJurnal
    Food frequency questionnaire (FFQ) is a practical tool for the measurement of usual food intake in large surveys because it gives a quick approximation to 'true' dietary intake. This study was carried out to compare the semiquantitative FFQ with three day 24-hour diet recalls (24-hr DR) in assessing intake of energy, total fat, fatty acids and vitamin A, C and E among Malaysian women. This semi-quantitative FFQ which was developed specifically for the Malay and Indian ethnicities has 200 food items and categorized according to three mealtimes namely breakfast, lunch or dinner and morning or afternoon snacks. A total of 51 Malay and 28 Indian women aged between 30 to 60 years were selected as study subjects. The result of the study shows that majority of study subjects were within the normal EI/BMR ratio when their energy intake was assessed by semi-quantitative FFQ (70%) and 24-hr DR (74%). However, 10% of study subjects became over-reporters when their intakes were assessed using the semi-quantitative FFQ. Analysis of t-test shows there is no significant difference (p > 0.05) on the mean intake of energy, total fats, saturated, monounsaturated and polyunsaturated fatty acids and vitamin A, C and E between semi-quantitative FFQ and 24-hr DR. Percent mean differences were also less than 10% for all nutrients included in this study. This indicates that the semi-quantitative FFQ can produce comparable results with 24-hr DR. Energy adjusted correlation coefficient values for all studied nutrients were total fat (r = 0.64, p = 0.02), saturated fatty acids (r = 0.59, p = 0.01), monounsaturated fatty acids (r = 0.52, p = 0.03), polyunsaturated fatty acids (r = 0.57, p = 0.02), vitamin A (r = 0.69, p = 0.01), retinol (r = 0.55, p = 0.01), beta carotene (r = 0.74, p = 0.01), vitamin C (r = 0.64, p = 0.02) and vitamin E (r = 0.69, p = 0.01). Cross-classification for both methods into quartiles of intake resulted in correct classification into the same or adjacent quartile from 82% to 96% of the study subjects. Only 3% of the subjects were grossly misclassified. As a conclusion, this semi-quantitative FFQ gives estimation as good as 24-hr DR for intakes of energy, total fat, fatty acids and vitamin A, C and E among Malaysian women specifically for the Malay and Indian ethnicities. This semi-quantitative FFQ is a useful tool in dietary intake assessment for research use especially for epidemiological study on diet and disease relationship such as cardiovascular, cancer and diabetes.
    Matched MeSH terms: Breakfast
  15. Fulltext Breakfast Practices in Malaysia, Nutrient Intake and Diet Quality: A Study Based on the Malaysian Food Barometer
    Mognard E, Sanubari TPE, Alem Y, Yuen JL, Ragavan NA, Ismail MN, et al.
    Nutrients, 2023 May 05;15(9).
    PMID: 37432390 DOI: 10.3390/nu15092197
    Breakfast is often referred to as the "most important meal of the day" in shaping diet quality. This study established the patterns of breakfast consumption in Malaysia and assessed its contribution to the overall quality of the diet based on the 24 h recall data from the nationally representative and cross-sectional Malaysian Food Barometer (MFB, second data collection, 2018) to assess breakfast intake among adults (n = 1604). Diet quality was measured using the Nutrient Rich Food index (NRF) 9.3. The nutritional profile of breakfast was compared across tertiles of NRF 9.3. Overall, 89% of Malaysians consume breakfast. Breakfast was found to provide 474 kcal on average. The Malaysian daily diet was found to be rich in fats, saturated fats, total sugars, and sodium, with breakfast making a significant contribution to the daily intakes of these nutrients. Intakes of fiber, potassium, calcium, vitamins C and D, folate, iron, zinc, and magnesium were low. Breakfast was related to the overall diet quality measured by the NRF index. This study revealed that the breakfasts consumed by Malaysian adults were found to be nutritionally unbalanced. This analysis could serve as a basis for nutrient recommendations grounded in existing social and cultural breakfast patterns.
    Matched MeSH terms: Breakfast*
  16. Fulltext Plate waste among hospital inpatients
    Lily Zakiah, M.D., Saimy, I., Maimunah, A.
    Malaysian Journal of Public Health Medicine, 2005;5(2):19-24.
    MyJurnal
    Several studies had shown that the problem of plate waste in hospitals ranged from 17% to 67%. This study aimed to determine the extent of plate waste in a district government hospital, the type of food item wasted and the factors contributing to food waste. A oross»sectional study was conducted in a district hospital, involving four third class wards. A total of 300 patients were included in the study. A plate waste was dehned as the proportion of edible portion of food served that was discarded by patients. The serving size was established by weighing each food item served over breakfast, lunch and dinner on a seven·day rotation menu, using the procedure recommended by the National Food Service Management, During the study period, the left over from each patient’s plate was weighed for all meals. The plate waste for each patient was determined by dividing the total weight of the left over with the average serving weight for the same serving in the same ward. Each patient was also given a self-administered questionnaire to obtain information on reasons or not consuming the ood items served. The overall mean ercentage plate waste of all food served in the four wards was 42.6%. Plate wastage occurred most at dinner (53.2%) and least at breakfast (31 .3%). Vegetables were the most wasted food items. Females wasted significantly higher than males for all meals. Food taste, portion size, appetite and staff service efficiency were factors found signihcantly contributing to plate waste. With almost half of the food served was wasted, hospital management need to direct more attention towards addressing the problem of plate waste since it has both nutritional and cost implications.
    Matched MeSH terms: Breakfast
  17. Fulltext Factors associated with breakfast skipping among schoolgoing adolescents in Sarawak, Malaysia
    Law LS, Mohd Nasir MT, Hazizi AS
    Malays J Nutr, 2013;19(3):401-407.
    MyJurnal
    Introduction: Breakfast skipping is an unhealthy eating behaviour reportedly common among adolescents. A cross-sectional study was carried out to determine the differences in body weight status, socio-demographic, behavioural, and psychological characteristics between daily breakfast takers and breakfast skippers.
    Methods: Data were collected from form four students of four randomly selected secondary schools in Sibu, Sarawak using a self-administered questionnaire. Body weight and height were measured using standard procedures and BMI-for-age z-scores were determined.
    Results: A total of 375 students were recruited (male: 32.0%, female: 68.0%; Chinese: 39.5%, Than: 26.4%, Malay: 17.1% and Melanau: 17.1 %; mean age = 16.45 ± 0.53 years). The prevalence rate of breakfast skippers at 40.3% was higher compared to the national prevalence of 32.7%. About 19.7% of the students were found to be at risk of eating disorders. In addition, the prevalence rates of overweight and obesity were 10.9% and 7.7%, respectively. Significant associations were found between breakfast skipping with sex, lunch skipping, dinner skipping, eating attitudes, and body weight status. Binary logistic regression analysis showed that female students and those who skipped lunch or dinner were more likely to skip breakfast.
    Conclusion: Breakfast skipping was quite common in this sample of adolescents in Sarawak. As frequent breakfast skipping has negative health and academic performance implications, increased nutrition education and health awareness campaigns on the importance of breakfast taking among school students should be undertaken.
    Matched MeSH terms: Breakfast
  18. Fulltext Breakfast eating pattern and ready-to-eat cereals consumption among schoolchildren in Kuala Lumpur
    Koo HC, Abdul Jalil SN, Ruzita AT
    Malays J Med Sci, 2015;22(1):32-9.
    PMID: 25892948
    BACKGROUND: Studies from the West have demonstrated that ready-to-eat cereals (RTECs) are a common form of breakfast and more likely to be consumed by children. This study aimed to investigate the breakfast eating pattern and RTECs consumption among schoolchildren in Kuala Lumpur.
    METHODS: In this cross-sectional study, a total of 382 schoolchildren, aged 10 and 11 years old, were recruited from seven randomly selected primary schools in Kuala Lumpur. Information on socio-demographics, breakfast eating patterns, and perceptions of RTECs and dietary intake (24-hour dietary recalls) were obtained.
    RESULTS: Among the respondents, only 22% of them consumed breakfast on a regular basis. The most commonly eaten food by children at breakfast was bread (27.2%), followed by biscuits (22.2%) and RTECs (20.5%). The majority of them (93%) reported that they consumed RTECs sometimes during the week. Chocolate RTECs (34.1%), corn flake RTECs (30.3%), and RTECs coated with honey (25.1%) were the most popular RTECs chosen by children. Respondents who consumed RTECs showed a significantly higher intake in calories, carbohydrate, vitamin A, vitamin B1, vitamin B2, vitamin B3, folate, vitamin C, calcium, iron, and fibre (P < 0.05), compared to those who skipped breakfast and those who had breakfast foods other than RTECs.
    CONCLUSION: The lower levels of breakfast consumption among schoolchildren in Kuala Lumpur need serious attention. RTEC is a nutritious food which is well accepted by a majority of the schoolchildren in Kuala Lumpur. Nutrition intervention should be conducted in the future to include a well-balanced breakfast with the utilisation of RTECs for schoolchildren.
    KEYWORDS: Malaysia; breakfast; calorie; cereals; children
    Matched MeSH terms: Breakfast
  19. Fulltext Breakfast Consumption and Quality of Macro- and Micronutrient Intake in Indonesia: A Study from the Indonesian Food Barometer
    Khusun H, Anggraini R, Februhartanty J, Mognard E, Fauzia K, Maulida NR, et al.
    Nutrients, 2023 Aug 30;15(17).
    PMID: 37686824 DOI: 10.3390/nu15173792
    Breakfast is an important meal that has been shown to have a positive effect on health. The current study aimed to assess the patterns of breakfast consumption among adult Indonesians and to estimate the contribution of breakfast to their nutrient intake and dietary quality. The study used 24-h recall data from the 2018 Indonesian Food Barometer study to assess breakfast intake among 1333 adults aged 18 and above from six provinces in Indonesia. Diet quality was measured using the Nutrient Rich Food index (NRF) 9.3, and the nutritional profile of breakfast was compared across tertiles of NRF 9.3. In total, 5.2% of adults in Indonesia skipped breakfast. Breakfast contributed 26% to daily energy intakes and 22-28% to intakes of all reported nutrients, except for total sugar (12%), vitamin C (8%) and vitamin D (7%). With respect to daily requirements, breakfast contributed approximately 20% to energy, protein, fat and sodium requirements, 26% to saturated fat but <15% to the requirements for most micronutrients and only 5% for fiber. Among breakfast consumers, a higher NRF score was associated with higher daily intakes of protein, dietary fiber and micronutrients and lower intakes of sodium from breakfast. This study suggests that a balanced breakfast in Indonesia should aim to lower fat and saturated fat intake while increasing fiber, potassium, calcium and vitamin C and D intake. These findings could inform the development of nutrient-based guidelines for breakfast consumption in Indonesia.
    Matched MeSH terms: Breakfast*
  20. Glycaemic and insulin responses of diabetic patients to traditional Malaysian meals and the effect of guar gum
    Khalid BA, Lee LF, Samad AH, Ng ML
    Asia Pac J Clin Nutr, 1996 Dec;5(4):239-43.
    PMID: 24394617
    The aims of the project were to determine the glycaemic and insulin responses of non-insulin dependent diabetic patients (NIDDM) to 3 traditional Malaysian meals compared to oral glucose, and to determine whether guar gum would affect these responses. Patients with NIDDM were tested with 75 g oral glucose and three common breakfast meals of the three main ethnic groups of Malaysia. When compared with the oral glucose group, significantly by lower blood glucose responses were seen at 90 and 120 minutes post prandial for nasi lemak (p<0.05) and at 60, 75 and 90 minutes for mee sup (p<0.05). No significant difference was seen for roti telur. There was no significant difference in plasma glucose at any time point of the study when the three test meals were compared with each other. Addition of 5g granulated guar gum mixed with water taken prior to the glucose significantly lowered the plasma glucose at 60, 120 and 150 minutes postprandially (p<0.05). Similarly for the test meals, guar gum significantly lowered plasma glucose concentration between 15 and 45 minutes (p<0.03) postprandial for nasi lemak and between 15 and 30 minutes (p<0.03) for mee sup but not with roti telur. With addition of guar gum, there was no significant change of insulin responses with the three meals but a significant increase was seen at 30 minutes (p<0.02) after ingestion of glucose.
    Matched MeSH terms: Breakfast
Related Terms
Filters
Contact Us

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links