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  1. 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*
  2. 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*
  3. 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. 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
  5. 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
  6. 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*
  7. Bin Naharudin MN, Yusof A, Shaw H, Stockton M, Clayton DJ, James LJ
    J Strength Cond Res, 2019 Jul;33(7):1766-1772.
    PMID: 30707135 DOI: 10.1519/JSC.0000000000003054
    Bin Naharudin, MN, Yusof, A, Shaw, H, Stockton, M, Clayton, DJ, and James, LJ. Breakfast omission reduces subsequent resistance exercise performance. J Strength Cond Res 33(7): 1766-1772, 2019-Although much research has examined the influence of morning carbohydrate intake (i.e., breakfast) on endurance performance, little is known about its effects on performance in resistance-type exercise. Sixteen resistance-trained men (age 23 ± 4 years, body mass 77.56 ± 7.13 kg, and height 1.75 ± 0.04 m) who regularly (≥3 day/wk) consumed breakfast completed this study. After assessment of 10 repetition maximum (10RM) and familiarization process, subjects completed 2 randomized trials. After an overnight fast, subjects consumed either a typical breakfast meal (containing 1.5 g of carbohydrate/kg; breakfast consumption [BC]) or a water-only breakfast (breakfast omission [BO]). Two hours later, subjects performed 4 sets to failure of back squat and bench press at 90% of their 10RM. Sensations of hunger, fullness, desire to eat, and prospective food consumption were collected before, as well as immediately, 1 hour and 2 hours after BC/BO using 100-mm visual analogue scales. Total repetitions completed were lower during BO for both back squat (BO: 58 ± 11 repetitions; BC: 68 ± 14 repetitions; effect size [ES] = 0.98; p < 0.001) and bench press (BO: 38 ± 5 repetitions; BC: 40 ± 5 repetitions; ES = 1.06; p < 0.001). Fullness was greater, whereas hunger, desire to eat, and prospective food consumption were lower after a meal for BC compared with BO (p < 0.001). The results of this study demonstrate that omission of a pre-exercise breakfast might impair resistance exercise performance in habitual breakfast consumers. Therefore, consumption of a high-carbohydrate meal before resistance exercise might be a prudent strategy to help maximize performance.
    Matched MeSH terms: Breakfast*
  8. 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
  9. 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
  10. Ong, Ying Qian, Hasmiza Halib, Bee, Suan Wee
    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
  11. 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
  12. 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
  13. Azimah, A., Azrina, A., Norhaizan, M.E., Mohd Sokhini, A.M., Daud, A.Z.
    MyJurnal
    This study was conducted to determine the major potential sources of industrially produced trans fatty acids (IP-TFAs) in Malaysian diet. Levels of IP-TFAs were initially determined in samples (n = 136) collected from 8 food groups (baked products, snacks, dairy products, breakfast cereals, fast foods, semisolid fats and cooking oils, and fried foods). A survey was carried out to 105 subjects aged 19-59 years old to determine the intake of IP-TFAs using Food Frequency Questionnaire (FFQ). The IP-TFAs range from 0-5.79% of food, with the highest found in semisolid fats and cooking oils (0.1-5.79%), followed by fast foods (0.04-0.86%), baked products (0.01-0.29%), breakfast cereals (0.06-0.45%), snacks (0.03-0.26%), dairy products (0-0.26%), and fried foods (0.002-0.06%). A Spearman’s Rho rank test showed that there were significant correlations (p < 0.05) between 4 of the food groups (semisolid fats and cooking oils, fast foods, fried foods, and baked products), with the total IP-TFA intakes of subjects. In general, total IP-TFAs intakes of subjects were < 1% of subjects' diet (0.067%-0.91% of subjects’ total calorie intakes). This indicate that high fat foods (semisolid fats and cooking oils, fast foods, fried foods, and baked products) were the main contributor of IP-TFAs in Malaysian diet, despite the low proportion of trans fatty acids, following their high frequency of daily intake.
    Matched MeSH terms: Breakfast
  14. Lily Zakiah, M.D., Saimy, I., Maimunah, A.
    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
  15. Karim NA, Razak NA
    PMID: 30865965 DOI: 10.1159/000493704
    Two nationwide studies, namely the South East Asian Nutrition Survey (SEANUTS Malaysia) and MyBreakfast study showed that 13-17% of children aged between 6 and 12 years were either overweight or obese. From dietary assessment, the majority of children achieved the Malaysian recommended nutrient intake (RNI) for energy and protein, but more than 50% did not fulfill the RNI for calcium and vitamin D. The majority of children consumed breakfast regularly; however, 20-30% of children skipped breakfast. The MyBreakfast study showed that 17.7% of the children consumed ready-to-eat cereal (RTEC) at breakfast, while among non-RTEC consumers, bread (44.2%), eggs (31.8%), and nasi lemak (23.9%) were the most common foods consumed. RTEC was the major contributor of whole grain (68.6%), followed by hot cereal (18.6%), biscuits (8.7%), and bread (1.8%). In the SEANUTS Malaysia, among children aged 7-9 years, 13.4 and 9.5% met the Malaysian Dietary Guideline (MDG) for fruits and vegetables while among children aged 10-12 years, only 19.6 and 16.1%, respectively, met the MDG for fruits and vegetables. For the milk group, only 5.5% of 7- to 9-year-old children and 3.7% of those 10-12 years old met the MDG for milk/dairy products per day.
    Matched MeSH terms: Breakfast*
  16. Ganasegeran K, Al-Dubai SA, Qureshi AM, Al-abed AA, Am R, Aljunid SM
    Nutr J, 2012;11:48.
    PMID: 22809556 DOI: 10.1186/1475-2891-11-48
    BACKGROUND: Eating habits have been a major concern among university students as a determinant of health status. The aim of this study was to assess the pattern of eating habits and its associated social and psychological factors among medical students.
    METHODS: A cross sectional study was conducted among 132 medical students of pre-clinical phase at a Malaysian university. A self-administered questionnaire was used which included questions on socio-demography, anthropometry, eating habits and psychosocial factors.
    RESULTS: Mean (± SD) age of the respondents was 22.7 (± 2.4) years and (the age) ranged from 18 to 30 years. More than half had regular meals and breakfast (57.6% &, 56.1% respectively). Majority (73.5%) consumed fruits less than three times per week, 51.5% had fried food twice or more a week and 59.8% drank water less than 2 liters daily. Eating habits score was significantly low among younger students (18-22 years), smokers, alcohol drinkers and those who did not exercise. (p<0.05). Four psychological factors out of six, were significantly associated with eating habits (p<0.05). In multivariate analysis, age and 'eating because of feeling happy' were significantly associated with eating habits score (p<0.05).
    CONCLUSION: Most of the students in this study had healthy eating habits. Social and psychological factors were important determinants of eating habits among medical students.
    Study site: Management and Science University, Selangor, Malaysia
    Scales & Questionnaires: Compulsive Eating Scale
    Matched MeSH terms: Breakfast
  17. Fatimah Ahmad Fauzi, Nor Afiah Mohd Zulkefli, Anisah Baharom
    MyJurnal
    Introduction: Adolescent aggression has become a serious public health problem with the escalating juvenile cases and violence among secondary school students by inflicting harm to others. The objective of this study was to deter-mine the biopsychosocial predictors of adolescent aggression among Form Four students in Hulu Langat. Methods: Cross-sectional study was conducted by proportionate population sampling method among Form Four students from all public secondary schools in Hulu Langat. Pre-tested questionnaires distributed to measure students’ ag-gression, demographic (ethnicity, family income), biological (sex, head injury, nutritional deficiency, breakfast skip-ping), psychological (attitude towards aggression, normative beliefs to aggression, personality trait, and emotional intelligence), and social factors (family environment, single parent status, domestic violence, peer deviant affiliation, alcohol, smoking, and substance abuse). Data was analysed using multivariate analysis to determine the significant predictors. Results: 480 students from four randomly selected schools participated in the study with response rate of 96.5%. The median aggression score was low, which was 23.00 (IQR=12.00). From simple linear regression, 15 factors had significant relationship with adolescent aggression. The predictors of adolescent aggression were lower family income, Malay ethnicity, nutritional deficiency, attitude towards aggression, and peer deviant affiliation (F [8, 244] =15.980, p-value
    Matched MeSH terms: Breakfast
  18. Fatimah Ahmad Fauzi, Nor Afiah Mohd Zulkefli, Anisah Baharom
    MyJurnal
    Introduction: Adolescent aggression is an important public health concern with escalating prevalence of juvenile cases and violence among these age groups including robbery, homicide, and gang fights. The objectives of this study protocol are to determine the biopsychosocial predictors and explore the contextual factors of adolescent ag- gression among secondary school students in Hulu Langat. Methods: Explanatory mixed method study design will be used, consist of quantitative cross-sectional study followed by basic qualitative study. Proportionate population sampling among Form 4 secondary school students from selected public secondary schools in Hulu Langat will be executed. Questionnaires will be distributed to 481 students on aggression as the dependent variable, and several independent variables: demographic (ethnicity, family income), biological (sex, head injury, nutritional deficiency, breakfast skipping), psychological (attitude and normative beliefs, personality trait, emotional intelligence), and so- cial factors (family environment, single parent status, domestic violence, peer deviant affiliation, alcohol, smoking, substance abuse). Subsequently, participants with moderate to high aggression scores will be further explored on the contextual factors of adolescent aggression by in-depth interview. Multiple linear regression will be executed using SPSS to determine significant predictors whereas thematic analysis will be applied for qualitative data analysis on the context of adolescent aggression. Both findings will be further integrated and discussed to give comprehensive description on the phenomena. Conclusion: Better knowledge and understanding on adolescent aggression may generate new framework to drive more effective preventive strategies and unravel adolescent aggressive related Pub- lic Health problems.
    Matched MeSH terms: Breakfast
  19. Abraham Chin Zefong, Mohammad Saffree Jeffree, Mohd Yusof Ibrahim
    MyJurnal
    Introduction:Obesity prevalence in Malaysian adults aged 18 and above has more than tripled over the past 20 years with 4.5% in 1996 to 17.7% in 2015. The alarming trend of the obesity epidemic in Malaysia requires im-mediate revision of public health policies. Thus this review was conducted to determine the effectiveness of latest weight reduction strategies. Methods: Literature search was conducted as guided by PICO Framework and using online databases PubMed on 22 June 2018. A total of 2,203 articles were found and screened. A total of 26 articles were reviewed. Results: Most weight loss achieved is through surgical intervention with weight reduction of 20.8 kg compared to 8.5 kg reduction in control group (95% CI, p < 0.001). Non-invasive procedures that produced greatest weight reduction include diet modification strategy consisting of isocaloric diet with large breakfast (700 kcal) which produced weight reduction of 8.7 ± 1.4 kg compared to large dinner (700 kcal) 3.6 ± 1.5 kg (95% CI, p < 0.0001, and special diet of adding 3g/day cumin supplementation into normal diet which produced weight reduction of 6.2 kg compared to 4.19 kg reduction in control group (95% CI, p < 0.05. Conclusion: In this review, most weight loss is achieved through surgical intervention. All patients should receive lifestyle therapy and additional consideration should be given for pharmacotherapy and bariatric surgery when indicated.
    Matched MeSH terms: Breakfast
  20. Alvin Oliver Payus, Constance Liew Sat Lin, Chandrika Murugaiah, Symeon Mandrinos, Rajesh Kumar Muniandy, Malehah Mohd Noh, et al.
    MyJurnal
    Introduction: Nutrition is an issue of great academic and public importance. However, there is evidence that parents do not have family breakfast, lunch or dinner with their children. This study aims to assess the prevalence of having regular family breakfast, lunch, dinner among primary school children age 7 to 12 years in Kota Kinabalu and its association with children’s weight status. Methods: The study is based on 485 children (mean age: 11.5+/-0.7 years, 54% girls) randomly selected in five primary schools in Kota Kinabalu who participated in a cross-sectional school- based survey in 2019. Data on family meals were self-reported by the parents by answering a validated question- naire. Children’s height and weight were measured to determine BMI status. Binary regression analyses assessed the associations of having regular family meals with children’s obesity status and to assess potential differences in having family meals according to gender and parental education. Results: The mean BMI male gender 24.3 ± 4.05 versus mean BMI female gender 17.9 ± 3.62 from 7 to 12 years old. The father mean BMI was 33.2 ± 8.24 versus 26.17 ±
    9.63 mean BMI in mother from 32 to 52 years old. The prevalence of obesity within five (5) selected schools in Kota Kinabalu was only 13.2%. Regarding potential socio-demographic determinants, children of higher educated parents (STPM, DIPLOMA)[OR = 1.85 (95% CI 1.20–2.85)] were more likely to have breakfast together, while children of lower educated parents (SRP, SPM) [OR = 1.08 (95% CI 0.91–1.44)] were more likely to have dinner together. No significant associations of having family meals with gender observed. The prevalence of regular family meals was 94.6%, 74.17% and 93.8% for breakfast, lunch and dinner respectively. Conclusion: This study showed that having regular family breakfast, lunch and dinner was associated with children normal BMI between 18.50-24.99.
    Matched MeSH terms: Breakfast
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