This study aims to examine the influences of the plan to further study, career growth
and discriminatory treatment on turnover intention among technicians in electronic
industry in Malaysia. The objectives are: (i) To identify the relationship between the
plan to further study and turnover intention among factory technicians, (ii) To identify
the relationship between career growth and turnover intention among factory
technicians, and (iii)To identify the relationship between discriminatory treatment
factors and turnover intention among factory technicians. The population involved in
this study were the manufacturing technicians at an electronic factory. Survey
questionnaires were used to collect data. A total of 110 questionnaires were analyzed.
Pearson correlation coefficient and regression analysis were used to measure the
degree of relationship between variables. The findings showed that all independent
variables; plan to further study, career growth and discriminatory treatment, were
positive moderately correlated with turnover intention.
Adolescents need more attention on eating habits as they go through a critical path
period of physical, physiological and psychological changes from children to adult.
Therefore, planning a proper healthy diet menu is important to adolescents to have
the sufficient nutrients for proper growth. However, manually plan healthy diet menu
is complicated, inefficient and time-consuming. The purpose of this study is to develop
a mathematical model of healthy diet menu plan that minimizes the daily fat intake
and meets the necessary nutrient intake for adolescents aged 13 between 17 years old
within the budget provided by Majlis Amanah Rakyat (MARA) for Malaysia adolescent
in MARA Junior Science College (MJSC) boarding schools. Optimization approach and
binary integer programming method were used to address the diet problem in this
study. The finding of the study indicates that the developed mathematical model of
healthy diet menu plan for MJSC can generate menu plan that minimizes the total fat
intake at minimum level of requirement per day. This menu plan can be used as a
guideline for the management of the boarding schools to provide healthy diet meals
for their students.