Displaying publications 21 - 38 of 38 in total

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  1. Lim Kuang Hock, Heng Pei Pei, Muhammad Fadhli Mohd Yusoff, Teh Chien Huey, Sumarni Mohamad Ghazali, Lim Hui Li, et al.
    MyJurnal
    Introduction: Tobacco induced illness remains a major contribution to premature death and global burden of dis- eases. The introduction of MPOWER policies by World Health Organization held the value to monitor the imple- mentation of the anti-smoking measures in all signatory countries. This paper aimed to investigate the application of the six MPOWER indicators among Malaysia population. Methods: We utilized the data of Global Adult Tobacco Survey-Malaysia (GATS-M) which recruited 5112 nationally representative samples of Malaysians of 15 years old and above. Descriptive statistical analysis was used to illustrate the social demographic characteristic of the respon- dents while cross tabulation was employed to describe all elements of the MPOWER indicators. Results: About one quarter (23.1%) of Malaysian adults were current tobacco users. The SHS exposure at home (38.4%) and restaurant (42.1%) were high. Approximately eight in ten (80.2%) of the smokers intended to quit, while for those attempted to quit in past one year, 9.0% utilized pharmacotherapy and 4.4% attended counseling. The awareness about tobacco related diseases was generally excellent. The overall tax make up of the cigarettes’ retail price ranging from 41.7% up to 80%. Conclusion: Tobacco consumption remains prevalent and plateau among Malaysian adults over the last two decades with substantial proportion of the population exposed to SHS. The inadequacy in the current anti-smoking policies needs urgent improvement in order to reduce the smoking norms among Malaysians population besides to achieve the ultimate goal of tobacco control end game by year 2045.
    Matched MeSH terms: Restaurants
  2. Mohd Sulaimi Bin Mohd Sani, Muhammad Syamil Bin Abd Halek, Nur Hanifa Binti Haji Zainul
    MyJurnal
    Since 20th century, the Korean wave has been a phenomenon globally and it has also spread through Malaysia in terms of culture, music, fashion and also food. Study shows that Malaysian is attracted towards Korean cuisine which increases the demand of Korean cuisine. As result, numerous of new business opportunities have raised. Sopoong, IOI City Mall, Putrajaya is one of the top and thriving Korean cuisine restaurant with more than five branches all over Kuala Lumpur and Klang Valley area. The aims of this study are to help the food establishment to improve their service quality and subsequently increase the customer satisfaction, and also could help any other organizations that are interrelated to this research. This research is also purposely to determine the relationship of service quality with customer satisfaction focused at Sopoong, IOI City Mall, Putrajaya. The researchers used the service quality dimension (SERVQUAL) such as tangibility, reliability, responsiveness, assurance and empathy to find the relationship with customer satisfaction as the main idea. This study is a quantitative study conducted to tracks the seasonal trends or phenomena related to the issue. For this research, survey questionnaire was used as data collection method and three hundred and one (301) questionnaires were distributed to respondent at Sopoong, IOI City Mall, Putrajaya. The data collected are analysed by using descriptive and correlation analysis by using IBM-SPSS software. The findings of this study show that the relationship between service quality and customer satisfaction is available.
    Matched MeSH terms: Restaurants
  3. Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi
    Serving raw oysters with lemon juice is a delicacy in many restaurants in
    Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
    environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
    parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
    whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
    being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
    weighing 6 g each were minced and placed in two bottles using sterile technique.
    Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
    mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
    bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
    sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
    (TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
    number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
    viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
    of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
    remained stable until the end of the experiment. Conclusion: This study therefore shows
    that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.
    Matched MeSH terms: Restaurants
  4. Odeyemi, Olumide Adedokun
    Int J Public Health Res, 2013;3(1):214-222.
    MyJurnal
    Influx of foreign students in Malaysia calls for a study on safety of food in Malaysia restaurants as perceived by them. This study aims to investigate perception of foreign students regarding food safety and personal hygiene practice of food handlers in Malaysia restaurants. A six sections Likert scale questionnaire was used. A total of 350 questionnaires were distributed during this study between March 2011 and March 2012 to the international students from 26 countries of the world in various public and private institutions of higher learning in Klang Valley, Malaysia. Among the distributed questionnaires, only 155 were correctly filled, retrieved and analyzed. Ninety-one respondents (59%) were male while 63 (41%) were females. A total of 107 (69%) were undergraduates and 29 (19%) were postgraduate students. One hundred and thirty-nine (90%) respondents were local or foreign restaurants. Eleven respondents (7%) did not patronize any of the restaurants. Among factors influencing choice of restaurants are closeness to residence, price of food and quality of food were the most important factors 62 (38%). Twenty-seven (28%) eat in restaurants because of the similarity of the food to that of their home country. Of the most preferred food, Nasi ayam, 89 (57%) top the list, next was Nasi goreng ayam, 14 (14%) and African food, 23 (15%). Nasi lemak was the least food preferred 3 (2%). A total of 104 (67%) respondents were of the opinion that handlers kept short nails, 91 (59%) do not pick nose, 108 (55%) stated that food handlers cough or sneeze while handling food. Ninety-eight respondents (64%) also stated that serving of food with unprotected hands were observed. The result of this study showed that although food handlers are aware of the need for personal hygiene, more awareness needs to be created.
    Matched MeSH terms: Restaurants
  5. Sharifah Azizah, T.N., Nik Shanita, S., Hasnah, H.
    MyJurnal
    The aim of this study was to determine the specific content and type of sugars in selected commercial and traditional kuih in Klang Valley. The selection of the kuih was based on the validated Food Frequency Questionnaire (FFQ) for sugar. The selected commercial kuih was doughnut coated with sugar (Big Apple) while the ten traditional kuih samples consisted of kuih bingka ubi, kuih kasui, kuih keria, kuih koci, kuih lapis, kuih lopes, kuih onde-onde, kuih sagu, kuih seri muka and kuih talam. The doughnut coated with sugar (Big Apple) was purchased from Big Apple Donuts and Coffee franchise at two different locations, while the traditional kuih were randomly bought from stalls, cafeterias and restaurants around Kuala Lumpur and Rawang. The types and amount of sugar were determined using High Performance High Chromatography (HPLC) with a refractive index (RI) detector. Results showed that doughnut coated with sugar (Big Apple) has the highest starch content (22.6±0.3 g/100g) and kuih keria contained the highest available carbohydrate (41.5±1.7 g/100g), comprising of 24.2±2.4 g/100g total sugar and 17.3±0.7 g/100g of starch. The least available carbohydrate content was found in kuih talam (20.0±0.5 g/100g), which was 50% lower than the one in kuih keria. Major individual sugars detected in all kuih samples were consisted of sucrose (60.0%), glucose (16.2%), fructose (14.0%), maltose (9.5%) and lactose (0.3%). Majority of the kuih samples (90.9%) in this study can be categorized as medium sugar while only kuih keria was categorized as high sugar. Based on the two main ingredients (sugar and flour) used in the preparation of kuih, results showed that all kuih samples can be categorized as medium sugarmedium starch. In conclusion, this study served as a guideline by locals in selecting kuih of
    different sugar levels.
    Matched MeSH terms: Restaurants
  6. Khor, Poh Yen, Norshidah Harun, Fazreenizam Ishak, Nur Aimy Iryany Mohd Anuar, Noraini Abdul Karim, Aqirah Azman, et al.
    Int J Public Health Res, 2012;2(1):80-84.
    MyJurnal
    Accepted 13 January 2012.
    Introduction The purpose of this study is to explore the reasons of Shisha smoking among teenagers in Ipoh, Perak.
    Methods Data was collected using in-depth face to face interview. Purposive convenient sampling was used to select volunteer respondents from one of the Shisha restaurant located at Ipoh. The interviews were conducted for 15-20 minutes, recorded using video tape. The data obtained was transcribed and coded for the purpose of thematic analysis.
    Results All respondents were influenced by peers in their first attempt in Shisha smoking. Other reasons attracting them to continue smoking Shisha include appealing smell and the flavoured taste of Shisha, easy to access, perceived that Shisha was not addictive and its’ cheaper price. In terms of perception on health risk, all respondents believed that Shisha was less harmful compared to cigarette smoking.
    Conclusions More educational programme, health talk about risk of Shisha should be developed and conducted to rectify the misconception about health risk of Shisha smoking. The target population should be focus on male teenagers who smoke Shisha in order to control the widespread Shisha smoking in Malaysia.
    Matched MeSH terms: Restaurants
  7. Liew SM
    Malays Fam Physician, 2006;1(2):91-93.
    PMID: 27570598 MyJurnal
    Recommend that the following measures be applied universally: CPR training should emphasize the very low risk of disease transmission. Training in the use of barrier mask should be included; Oral barrier devices should be made freely available in hospital and in public areas e.g. hotels, theaters, health clubs and restaurants. A survey among health personnel in Malaysia conducted in 2005 found that nearly half of the 4989 subjects were either not confident at all or unsure about their ability in giving first-aid and CPR.13 The investigators however did not look at fear of infection in particular.
    Matched MeSH terms: Restaurants
  8. Ng, Tony Kock Wai
    MyJurnal
    A review of the literature indicates that food scientists and health authorities in several countries, especially member countries of the European Union, are still very concerned about the potential health hazards of oxidized products and lipid polymers formed in repeatedly-used deep frying oils. During the frying process at temperatures of 170° – 200°C, steam formed from moisture in the food being fried help volatile products rise to the surface of the frying medium and into the kitchen atmosphere, imparting a mixture of fried-flavours and off-flavours. The non-volatile compounds formed, however, gradually build up in the oil as it is being repeatedly-used for food frying operations. These non-volatiles, primarily “polar compounds” (PC) and to a lesser extent lipid polymers, get absorbed into fried foods and eventually end up in our body system. Available local data suggests that deep-frying oil samples obtained from food hawkers and those produced under simulated deep-frying conditions in the laboratory, are generally safe as they contain PC within safe limits and rarely exceed the upper limit (UL) of 25%. This contrasts with the situation in some European countries where a very high proportion of frying oil samples collected from fast-food restaurants were reported to contain PC exceeding this UL. Appropriately, promotion of Hazard Analysis and Critical Control Points (HACCP) certification and gazetting of food regulations to limit the PC content in frying oils have been introduced in these countries to protect the health of consumers. Meanwhile, simple gadgets/test kits are available commercially to monitor the quality of the frying oil. This would greatly assist kitchen supervisors at restaurants and franchised friedfood outlets to know when best to change a batch of frying oil before the ULs of frying oil quality are breached.
    Matched MeSH terms: Restaurants
  9. Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi
    MyJurnal
    Serving raw oysters with lemon juice is a delicacy in many restaurants in
    Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
    environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
    parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
    whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
    being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
    weighing 6 g each were minced and placed in two bottles using sterile technique.
    Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
    mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
    bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
    sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
    (TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
    number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
    viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
    of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
    remained stable until the end of the experiment. Conclusion: This study therefore shows
    that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.
    Matched MeSH terms: Restaurants
  10. Ahmad Kamal N, Muhammad NS, Abdullah J
    Environ Pollut, 2020 Apr;259:113909.
    PMID: 31927277 DOI: 10.1016/j.envpol.2020.113909
    Malaysia is a tropical country that is highly dependent on surface water for its raw water supply. Unfortunately, surface water is vulnerable to pollution, especially in developed and dense urban catchments. Therefore, in this study, a methodology was developed for an extensive temporal water quality index (WQI) and classification analysis, simulations of various pollutant discharge scenarios using QUAL2K software, and maps with NH3-N as the core pollutant using an integrated QUAL2K-GIS. It was found that most of the water quality stations are categorized as Class III (slightly polluted to polluted). These stations are surrounded by residential areas, industries, workshops, restaurants and wet markets that contribute to the poor water quality levels. Additionally, low WQI values were reported in 2010 owing to development and agricultural activities. However, the WQI values improved during the wet season. High concentrations of NH3-N were found in the basin, especially during dry weather conditions. Three scenarios were simulated, i.e. 10%, 50% and 70% of pollution discharge into Skudai river using a calibrated and validated QUAL2K model. Model performance was evaluated using the relative percentage difference. An inclusive graph showing the current conditions and pollution reduction scenarios with respect to the distance of Skudai river and its tributaries is developed to determine the WQI classification. Comprehensive water quality maps based on NH3-N as the core pollutant are developed using integrated QUAL2K-GIS to illustrate the overall condition of the Skudai river. High NH3-N in the Skudai River affects water treatment plant operations. Pollution control of more than 90% is required to improve the water quality classification to Class II. The methodology and analysis developed in this study can assist various stakeholders and authorities in identifying problematic areas and determining the required percentage of pollution reduction to improve the Skudai River water quality.
    Matched MeSH terms: Restaurants
  11. Cynthia J, Zalilah MS, Lim MY
    Malays J Nutr, 2013 Apr;19(1):25-35.
    PMID: 24800382 MyJurnal
    Despite the many benefits of family meals, data on association between family meals away from home (FMAFH) and nutritional status of adolescents is limited. This study determined the association between FMAFH with dietary intake and body mass index of adolescents (N = 408).
    Matched MeSH terms: Restaurants/statistics & numerical data*
  12. Yusoff FA, Rahman RA, May LH, Budart SB, Sulaiman LH
    Western Pac Surveill Response J, 2015 May 27;6(2):27-31.
    PMID: 26306213 DOI: 10.5365/WPSAR.2015.6.1.012
    In September 2012, 10 cases suspected to be hepatitis A were notified to the Manjung District Health Department. An investigation was conducted to identify the possible mode of transmission, source of the outbreak and to recommend prevention and control measures.
    Matched MeSH terms: Restaurants/standards
  13. Burton D, Zeng XX, Chiu CH, Sun J, Sze NL, Chen Y, et al.
    J Community Health, 2010 Dec;35(6):579-85.
    PMID: 20186474 DOI: 10.1007/s10900-010-9244-7
    We sought to develop a smoking-cessation intervention for male Chinese restaurant workers in New York City that required no seeking out by participants; provided support over a relatively long period of time; and was responsive to participants' cultural backgrounds and daily lives. The resulting intervention consisted of a minimum of 9 proactive phone counseling sessions within a 6-month period for each participant recruited at his worksite. All activities were conducted in Chinese languages. The efficacy of this proactive phone-counseling intervention was assessed in a pretest/posttest design comparing baseline smoking with smoking 6 months after the intervention ended. Of 137 male employees recruited at their restaurants, 101 (median age 40.5) participated in the phone-counseling intervention in 2007-2008, with 75 completing the program with at least 9 counseling calls. We found a linear increase in smoking cessation from 0% at Call 1 to 50.7% at Call 9 for 75 men who completed the program, and we found for all 101 participants a 32.7% intent-to-treat cessation rate for 6 months post-end of program, adjusted to 30.8% by saliva cotinine assessments. The results indicate that combining field outreach with phone counseling over an extended period of time can facilitate smoking cessation for population groups whose environments do not support efforts to quit smoking.
    Matched MeSH terms: Restaurants*
  14. Yong HH, Foong K, Borland R, Omar M, Hamann S, Sirirassamee B, et al.
    Asia Pac J Public Health, 2010 Jan;22(1):98-109.
    PMID: 20032039 DOI: 10.1177/1010539509351303
    This study examined support for and reported compliance with smoke-free policy in air-conditioned restaurants and other similar places among adult smokers in Malaysia and Thailand. Baseline data (early 2005) from the International Tobacco Control Southeast Asia Survey (ITC-SEA), conducted face-to-face in Malaysia and Thailand (n = 4005), were used. Among those attending venues, reported total smoking bans in indoor air-conditioned places such as restaurants, coffee shops, and karaoke lounges were 40% and 57% in Malaysia and Thailand, respectively. Support for a total ban in air-conditioned venues was high and similar for both countries (82% Malaysian and 90% Thai smokers who believed there was a total ban), but self-reported compliance with bans in such venues was significantly higher in Thailand than in Malaysia (95% vs 51%, P < .001). As expected, reporting a ban in air-conditioned venues was associated with a greater support for a ban in such venues in both countries.
    Matched MeSH terms: Restaurants/legislation & jurisprudence*
  15. CHAI SIAW YEW, CHAI SZE FAN, LESLEY MAURICE BILUNG, AHMAD SYATIR TAHAR, ROSDI KIRA
    MyJurnal
    Listeria spp. and Salmonella spp. are capable of causing food-borne outbreaks and diseases in humans. This study aimed to quantify and detect the occurrence of Listeria monocytogenes and Salmonella Typhimurium in fruit juices by utilizing Most Probable Number (MPN) in combination with Polymerase Chain Reaction (PCR). In this study, a total of 50 fruit juice samples, consisting of orange, papaya, watermelon, honeydew and apple were collected from Kota Samarahan and Kuching. Specific Polymerase Chain Reaction (PCR) assay targeting the virulence gene, hlyA gene in L. monocytogenes and fliC gene in S. Typhimurium was performed, with the expected size of 730 bp and 559 bp, respectively. MPN analysis showed that the estimated microbial loads of Listeria spp. and Salmonella spp. in all samples were more than 1100 MPN/g. However, based on the PCR analysis, none of the samples (0%) were positive for L. monocytogenes or S. Typhimurium. This study presented as a preliminary food safety screening for the occurrence of Listeria spp. and Salmonella spp. from retailed fruit juices. Hygienic practices and food safety measures should be adhered by all food vendors and restaurants in order to avoid foodborne disease outbreaks in the future.
    Matched MeSH terms: Restaurants
  16. Abdul-Mutalib, N.A., Syafinaz, A.N., Sakai, K., Shirai, Y.
    MyJurnal
    Foodborne disease has been associated with microorganisms like bacteria, fungi, viruses and parasites. Most commonly, the outbreaks take place due to the ingestion of pathogenic bacteria like Salmonella Typhi, Escherichia coli, Staphylococcus aureus, Vibrio cholera, Campylobacter jejuni, and Listeria monocytogenes. The disease usually happens as a result of toxin secretion of the microorganisms in the intestinal tract of the infected person. Usually, the level of hygiene in the food premises reflect the quality of the food item, hence restaurant or stall with poor sanitary condition is said to be the contributor to food poisoning outbreak. In Malaysia, food poisoning cases are not rare because the hot and humid climate of this country is very suitable for the growth of the foodborne bacteria. The government is also implementing strict rules to ensure workers and owners of food premises prioritize the cleanliness of their working area. Training programme for food handlers can also help them to implement hygiene as a routine in a daily basis. A lot of studies have been done to reduce foodborne diseases. The results can give information about the types of microorganisms, and other components that affect their growth. The result is crucial to determine how the spread of foodborne bacteria can be controlled safely and the outbreak can be reduced.
    Matched MeSH terms: Restaurants
  17. 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: Restaurants
  18. Visuvanathan VV, Somawera N, Koh KC
    Malays Fam Physician, 2013;8(3):46-48.
    PMID: 25893060 MyJurnal
    A 19-year-old Chinese man presented with progressive ascending weakness of his left lower limb for 1 week. There was no loss of sensation. His other limbs were unaffected. He also complained of progressive, painless blurring of vision in his left eye for the past 1 month. He has an affinity for wild boar meat from local Chinese restaurants, which he has been consuming on a daily basis for the last 2 years. He denied any fever, headache, high risk behaviour for acquisition of human
    immunodeficiency virus (HIV) infection or recent travels. He had bronchial asthma in childhood, but the symptoms are minimal now and there was no recent acute exacerbations. Physical examination was unremarkable except for the left lower limb power of 3/5 and bilateral papilloedema on direct ophthalmoscopy. A Contrast-enhanced computed tomography (CECT) scan of the brain (Image 1) and Magnetic resonance imaging (MRI) of the brain (Images 2 and 3) were performed. The
    total leucocyte count was 9.2x109/L, C-reactive protein was 1.2 and erythrocyte sedimentation
    rate was 6 mm/h. Human immunodeficiency virus screening was negative, anti-toxoplasma antibodies were not detected and serological testing for anti-cysticercal antibodies via enzymelinked
    immunosorbent assay (ELISA) did not produce a positive yield. He was treated with oral albendazole for 28 days and corticosteroids, which led to rapid and total resolution of his neurological deficits and CT findings within 6 weeks.
    Matched MeSH terms: Restaurants
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