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  1. Hanis Mastura, Y., Mastura, M.K., Suzana, S.
    Jurnal Sains Kesihatan Malaysia, 2018;16(101):231-232.
    MyJurnal
    Body weight can be estimated using equations developed from the anthropometric measurements when body weight is difficult to measure for example among bedridden older adults. This study has developed the equation to estimate body weight among older adults resided in Klang Valley from several anthropometric measurements. A cross sectional study was carried out among community dwelling older adults aged 60 years old and above in Klang Valley area. Subjects were recruited through convenience sampling method. Weight, height, knee height (KH), demi span (DS), subscapular skinfold (SSF), calf circumference (CC), waist circumference (WC), hip circumference (HC), mid upper arm circumference (MUAC) and wrist circumference (WrC) were measured according to the standard protocol. Cross validation was performed. 61% from total subjects were selected randomly for the development of equation meanwhile, 39% subjects as control subjects. Equation was generated using stepwise multiple regression analysis. A total of 164 older adults involved in this study which consist of 39.0% men and 61.0% women. Mean age of the subjects was 68.32 ± 5.79 years meanwhile mean of measured body weight was 66.46 ± 11.98 kg. Predictive equation obtained was: estimated body weight = 5.149 (Sex) – 0.082 (Age) + 0.889 (Hip circumference) + 1.112 (Knee Height) – 72.778 (R2 = 0.848, p < 0.001). Correlation coefficient for 61% subjects were higher (r = 0.921) compared to the correlation coefficient for 39% subjects (r = 0.883) (p < 0.001). However, the differences between measured and estimated body weight was not significant (p = 0.798). This showed that the equation developed was able to estimate body weight among older adults, because the value of estimated body weight was closed to the value of measured body weight. The equation developed can be used to estimate body weight among Malaysian older adults. However, further study is warranted to explore this equation into the different settings such as clinical setting.
  2. Hanis Mastura, Y., Hasnah, H., Dang, T.N.
    MyJurnal
    The purpose of this study was to evaluate and compare the effect of different cooking
    procedures on the total phenolic content and antioxidant capacity of organic and inorganic
    beans based on the increasing demand of organic food products. The total phenolic content and
    antioxidant capacities of eight types of beans matched to the organic and inorganic samples was
    analyzed based on three different conditions namely raw (R), cooked without soaking (CWS)
    and cooked after soaking (CAS). Changes in these variables before and after processing were
    compared between organic and inorganic beans. CAS caused significant (p
  3. Hanis Mastura, Y., Hasnah, H., Yap, Y.T.
    MyJurnal
    Available studies to determine the total phenolic content and antioxidant capacities of cooking
    pastes available in Malaysia were currently limited. This study aimed to evaluate the total
    phenolic content (TPC) and antioxidant capacity of seven types of mix spices cooking paste
    in raw and cooked condition (N=33). Samples were selected based on market availability.
    TPC was determined by Folin-Ciocalteu method and the antioxidant capacities were evaluated
    by DPPH free radical scavenging assay, ferric reducing antioxidant power (FRAP) assay and
    ABTS free radical scavenging assay. Results were presented in dry weight (DW). TPC in the
    paste samples ranged from 246.25 to 370.57 mg GAE/100 g whereas antioxidant capacities
    ranged from 728.54 to 1267.66 μmol TE/100 g for DPPH assay, 1247.15 to 1886.89 μmol
    TE/100 g for FRAP assay and 833.19 to 1589.40 μmol TE/100 g for ABTS assay. Chicken, fish
    and vegetarian curries were top three samples with the highest TPC and antioxidant capacities
    values. Cooking process had caused increment in TPC and antioxidant capacities of all paste
    samples, with Rendang paste showed the greatest increase in TPC (21.48%) and antioxidant
    capacities (24.26%-49.66%) after cooking. Linear relationships were observed between TPC
    and DPPH antioxidant capacity (r=0.545), FRAP antioxidant capacity (r=0.840) and ABTS
    antioxidant capacity (r=0.623). A positive relationship between TPC and antioxidant capacities
    indicated that polyphenol is one of the sources of antioxidants in mix spices cooking paste.
    Further investigations on the active compounds in the cooking pastes are needed to determine
    the bioavailability and effect of these compounds in human
  4. Hanis Mastura, Y., Nur Alia Adibah, Z., Suzana, S., Devinder, Ka Singh
    MyJurnal
    The incidence of falls among older adults can be caused by nutritional, health status, physical and environmental factors. The objective of this study was to develop and evaluate the contents in a booklet on nutrition and falls prevention among older adults as a nutritional education material for falls prevention. In Phase I, market survey in bookstore, website search and need assessment among 30 respondents using a questionnaire was conducted. Results from Phase I were used to form a 32-page A5 size booklet that includes information on nutrients related to bone health, recommendations of high protein and calcium menus, ideal exercise and tips to avoid falls in older adults. The content validity of the booklet was conducted among six health professionals to assess the suitability and understanding in Phase II. The content of the booklet (Phase III) was then evaluated among 24 respondents aged 60 years and above. From the need assessment in Phase I, majority of respondents chose 7 to 9 for the score of each questions which indicates the need for all information to be included in the booklet. For Phase II, criteria with highest average score were composition and typography with a score of 60%. For Phase III, most respondents chose “good” for all the criteria stated except for pictures (satisfactory), while 62.5% of respondents stated that they were satisfied with the information contents in the booklet. In conclusion, this booklet can be used as one of the strategies for nutrition education in the prevention of falls among older adults.
  5. Nor Shazwani MN, Suzana S, Hanis Mastura Y, Lim CJ, Teh SC, Mohd Fauzee MZ, et al.
    Malays J Nutr, 2010 Apr;16(1):101-12.
    PMID: 22691857 MyJurnal
    A cross-sectional study was carried out to assess the physical activity levels among patients with type 2 diabetes mellitus (DM) at Cheras Health Clinic in Kuala Lumpur. A total of 132 subjects (62 men and 70 women) aged 30 years and above participated in this study. Data was collected using an interview based questionnaire to obtain socio-demographic and health profile information. Physical activity was assessed using a shortened version of the International Physical Activity Questionnaire (IPAQ). Anthropometric measurements and body fat were also taken. Glycaemic status, that is, HbA1c, fasting blood sugar (FBS) and 2 hours post-prandial (2-HPP) were obtained from medical records. Results showed that the mean age of the patients was 51.9 + 5.8 years. The majority of patients had poor glycaemic control based on HbA1c (70.7%), FBS (71.9%) and 2HPP (85.4%). Patients who were unmarried and aged(60 years and above had a lower physical activity level (p< 0.05). In the older age group, low physical activity was associated with poor glycaemic control (p< 0.05). Patients in the moderate and high physical activity level were motivated to perform physical activity so as to be healthy (68.1%). Low physical activity level among patients was due to lack of time (54.5%) and lack of energy (21.2%). In conclusion, physical activity levels of the patients were unsatisfactory and associated with poor glycaemic control, especially in the elderly. There is a need to encourage diabetic patients to undertake regular physical activity in order to achieve optimal glycaemic control.
    Study site: Klinik Kesihatan Cheras, Kuala Lumpur, Malaysia
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