Displaying publications 1 - 20 of 26 in total

Abstract:
Sort:
  1. Tan SH, Habibullah MS, Tan SK, Choon SW
    J. Environ. Manage., 2017 Dec 01;203(Pt 1):603-611.
    PMID: 28285804 DOI: 10.1016/j.jenvman.2017.02.029
    This study investigates the impact of the aggregate and individual dimensions of environmental performance (EP) on financial performance (FP), based on a dataset covering the travel and tourism industry (airlines, casinos, hotels, and restaurants) across different economic regions over the period 2003-2014. The results reveal that EP positively affects the FP in the hotel industry when aggregate EP is used. When individual dimensions of EP are considered, resource reduction is found to positively (negatively) affect the performance in the hotel (airline) industry, while product innovation positively affects the performance in the restaurant industry. Hence, the trade-off effect seems to be dominant in the airline industry, and the 'heterogeneous resources and reputation-building' hypothesis is evident in both the hotel and restaurant industries. In addition, in general, the findings support the positive moderating effect of slack resources on the relationship between the individual dimensions of EP and FP in the travel and tourism industry, and, hence, are supportive of the slack resources hypothesis. These effects, however, vary depending on the travel and tourism industry under investigation.
    Matched MeSH terms: Restaurants
  2. Naili Nahar, Nor Ainy Mahyudin
    Sains Malaysiana, 2018;47:1541-1545.
    Food borne diseases increase worldwide and contamination of food contact surfaces serves as one of the reasons for their occurrence. The aim of this study was to determine the microbiological quality of spoons at selected restaurants in Klang Valley, Malaysia. Five restaurants were selected therein for the study. They were respectively labelled A, B, C, D and E. A total of 150 cleaned spoons (30 spoons from each restaurants) that were ready to be used by customers at the restaurants were examined. Total plate counts (CFU/cm2) of the spoons were determined; the presumptive and confirmatory tests for the presence of Escherichia coli on the spoons were also conducted. The samples were collected by surface swabbing. The result showed that restaurant C and B had the highest and lowest total plate counts (TPC), respectively. Samples from 3 of the 5 selected restaurants (restaurants C, D and E) showed positive results for the presence of E. coli mainly due to poor dishware cleansing. On the contrary, negative results for the presence of E. coli at restaurant A and B were associated with the advance cleaning procedure, which used more hygienic method with dishwashers.
    Matched MeSH terms: Restaurants
  3. Jeffery J, Sulaiman S, Oothuman P, Vellayan S, Zainol-Ariffin P, Paramaswaran S, et al.
    Trop Biomed, 2012 Mar;29(1):180-6.
    PMID: 22543619 MyJurnal
    The following domiciliary cockroaches were collected from restaurants in five zones of Kuala Lumpur Federal Territory, Malaysia using 1L glass beaker traps baited with ground mouse-pellets: Periplaneta americana (Linnaeus) (n = 820), Periplaneta brunnea Burmeister (n = 46), Blattella germanica (Linnaeus) (n = 12504), Supella longipalpa (Fabricius) (n = 321), Symploce pallens Stephens (n = 29) and Neostylopyga rhombifolia (Stoll) (n = 5). The following bacteria were isolated from 10 cockroach specimens: Enterobacter cloacae, Klebsiella pneumoniae ssp. pneumoniae, Klebsiella pneumoniae ssp. rhinoscleromatis and Serratia liquefaciens from 5 B. germanica; Acinetobacter calcoaceticus var. anitratus, Citrobacter diversus/amalonaticus, Escherichia vulneris and K.p. pneumoniae from 3 P. brunnea; and Citrobacter freundii, Enterobacter agglomerans 4, Escherichia adecarboxylate, E. vulneris, K. p. pneumonia, K. p. rhinoscleromatis and Proteus vulgeris from 2 P. americana.
    Matched MeSH terms: Restaurants*
  4. Papargyropoulou E, Wright N, Lozano R, Steinberger J, Padfield R, Ujang Z
    Waste Manag, 2016 Mar;49:326-336.
    PMID: 26803473 DOI: 10.1016/j.wasman.2016.01.017
    Food waste has significant detrimental economic, environmental and social impacts. The magnitude and complexity of the global food waste problem has brought it to the forefront of the environmental agenda; however, there has been little research on the patterns and drivers of food waste generation, especially outside the household. This is partially due to weaknesses in the methodological approaches used to understand such a complex problem. This paper proposes a novel conceptual framework to identify and explain the patterns and drivers of food waste generation in the hospitality sector, with the aim of identifying food waste prevention measures. This conceptual framework integrates data collection and analysis methods from ethnography and grounded theory, complemented with concepts and tools from industrial ecology for the analysis of quantitative data. A case study of food waste generation at a hotel restaurant in Malaysia is used as an example to illustrate how this conceptual framework can be applied. The conceptual framework links the biophysical and economic flows of food provisioning and waste generation, with the social and cultural practices associated with food preparation and consumption. The case study demonstrates that food waste is intrinsically linked to the way we provision and consume food, the material and socio-cultural context of food consumption and food waste generation. Food provisioning, food consumption and food waste generation should be studied together in order to fully understand how, where and most importantly why food waste is generated. This understanding will then enable to draw detailed, case specific food waste prevention plans addressing the material and socio-economic aspects of food waste generation.
    Matched MeSH terms: Restaurants*
  5. Nasyira, M.N., Othman, M., Ghazali, H.
    MyJurnal
    Employees are an asset to an organisation where they could be the determinant behind organisational’s success or failure in an industry. In this study, the relationship between perceived organisational support (POS), perceived supervisor support (PSS), and organisational commitment (OC) with employee’s intention to stay with their current jobs were studied. For that purpose, 717 questionnaires were collected among casual dining restaurants employees in Klang Valley area and analyses Pearson correlation and multiple linear regression were run by using SPSS version 21. The results suggest that POS, PSS, and OC were positively correlated with employee’s intention to stay with their current job. Furthermore, OC was also found to be the most influential factor in affecting employees’ staying intention. The finding is hoped to have important implications where the management can formulate strategies to retain employees in restaurant industry in Malaysia.
    Matched MeSH terms: Restaurants
  6. Jayaraman, K., Munira, H., Dababrata Chowdhury, Iranmanesh, M.
    MyJurnal
    Chicken meat is widely consumed and it is the most common and popular poultry species in the world.The preference and consumption of chicken meat have been tremendously increasing in Malaysia. About 120 respondents who took part in the study were classified into four groups namely routine chicken eaters, chicken likers, chicken lovers with a health concern and real chicken lovers based on their preference and consumption of chicken meat. It is worthwhile to mention that the taste, price, and easy to cook were statistically significant between the four groups. In addition, race moderates the relationship with Malays dominating the chicken lovers’ category. It is interesting to observe that Malays prefer chicken meat with chilies, Chinese prefer chicken meat with sauce and Indians prefer chicken meat with salad.The findings of the study are useful to the broiler plants and agencies that are responsible in selling chicken meat. Further, the results may be used as a guide to the selection of chicken meat, and also to the restaurant owners in the selection of food to be offered to their consumers.
    Matched MeSH terms: Restaurants
  7. Delvarani, S., Ghazali, H., Othman, M.
    MyJurnal
    Menu labeling is an attempt to educate consumers about the nutrition value of the foods. The importance of using menu labeling has been highlighted in many studies in the past. Although public health programs are educating public on obesity but still this phenomenon is a serious problem in Malaysia. This study identified factors that influence intention to use menu labeling among fast food consumers in Malaysia. The research was conducted among 395 adults in Klang Valley. Respondents completed a self-administrative questionnaire which was adapted from previous studies. Results revealed that attitude, subjective norms and perceived behavioral control had statistically significant positive association with intention and each was significant predictors of intention to use menu labeling and together explained 41% of its variance. The most effective factor was attitude, followed by subjective norms and perceived behavioral control. The outcomes of this study suggested that nutritional knowledge of consumers does not have effect on consumer’s intention to use menu labeling; therefore nutritional knowledge of fast food consumers must be improved. Fast food restaurants have to put more effort on encouraging customers to use menu labeling by making the label more accessible and in a user friendly format.
    Matched MeSH terms: Restaurants
  8. Tey, Y.S., Brindal, M., Fatimah, M.A., Kusairi, M.N., Ahmad Hanis, I.A.H., Suryani, D.
    MyJurnal
    In competitive markets, agribusiness firms have embarked on improving their service quality for building and maintaining a profitable relationship with their customers. However, such impact of service quality on business commitment has not been empirically investigated. To fill this gap, this study explores the relationship between service quality and commitment, using a case of supplier selection of fresh produce by hotel, restaurant, and catering (HORECA) sector in Malaysia. Using SERVQUAL as the main component of the conceptual framework, the relevant information was collected from 195 random HORECA operators and analyzed using partial least squares. The results indicate that service quality explains little of HORECA’s decision to stay with their current suppliers. While most service quality factors were insignificant, “responsiveness” in term of providing delivery service had a statistically significant positive impact on HORECA’s contractual arrangement with their current suppliers. These findings imply that quality service is being seen as a supplement; economic factors (e.g., prices and their stability, credit term) are likely to be the key drivers affecting buyer-seller relationships. If suppliers want to stay on course, they have to improve their service quality and focus more on delivery service. In addition, more research is needed in this relatively new area.
    Matched MeSH terms: Restaurants
  9. Khai, N. X., Kusairi, M. N., Ahmad, S., Syahaneem, M. Z., Fatimah, M. A.
    MyJurnal
    There are some signals that Malaysian marine landings are decreasing and that wild stocks have been over-fished. However, it has extensive inland water bodies which have the potentials to be developed into freshwater aquaculture sites. Tengas (Neolissochilus sp.), a freshwater type of fish, are found in abundance in Malaysia; but has not reached the commercial level in the market. This paper examines the potential of developing tengas as a commercial freshwater species. The data used in this study were obtained through primary data search from key informants and a survey. A semi-structured open-ended questionnaire with Malay and Chinese languages was designed for the interviews. The study areas covered Peninsular Malaysia and East Malaysia. From the survey, we found that tengas has potential to be taken as a food item and an ornamental fish. The wild stock of tengas in fact is also worthwhile to be conserved for agro-tourism development. Many restaurant operators are willing to invent cooking method on tengas.
    Matched MeSH terms: Restaurants
  10. Vijayakumaran, R.K., Nur Amalina, S.
    Food Research, 2018;2(3):228-233.
    MyJurnal
    This study was carried out to determine the influences of providing nutrition information
    on fast food restaurant menus, especially among Malaysian undergraduates, who often eat
    outside the campus during the semester. A validated questionnaire, adapted from previous
    studies was used to determine the general perception of nutrition information and nutrient
    intake when eating at fast food restaurants. A total of 185 undergraduates from three
    different schools participated - medical sciences (n=54, 29.2%), dentistry, (n=54, 29.2%),
    health sciences (n= 77, 41.6%) in a university. In general, the majority of the
    undergraduates ate fast food at least once a week (n= 105, 56.8%) and most of them
    preferred to eat outside on weekends (n=156, 84.3%). Majority perceived that it was
    important to provide nutrition information at fast food restaurant (n=183, 98.9%). The
    mean for calorie, fat and sodium composition of their food choices were significantly
    different between before and after providing nutrition information of food items that they
    intended to purchase (p
    Matched MeSH terms: Restaurants
  11. Abdul-Mutalib NA, Amin Nordin S, Osman M, Ishida N, Tashiro K, Sakai K, et al.
    Int. J. Food Microbiol., 2015 May 4;200:57-65.
    PMID: 25679309 DOI: 10.1016/j.ijfoodmicro.2015.01.022
    This study adopts the pyrosequencing technique to identify bacteria present on 26 kitchen cutting boards collected from different grades of food premises around Seri Kembangan, a city in Malaysia. Pyrosequencing generated 452,401 of total reads of OTUs with an average of 1.4×10(7) bacterial cells/cm(2). Proteobacteria, Firmicutes and Bacteroides were identified as the most abundant phyla in the samples. Taxonomic richness was generally high with >1000 operational taxonomic units (OTUs) observed across all samples. The highest appearance frequencies (100%) were OTUs closely related to Enterobacter sp., Enterobacter aerogenes, Pseudomonas sp. and Pseudomonas putida. Several OTUs were identified most closely related to known food-borne pathogens, including Bacillus cereus, Cronobacter sakazaki, Cronobacter turisensis, Escherichia coli, E. coli O157:H7, Hafnia alvei, Kurthia gibsonii, Salmonella bongori, Salmonella enterica, Salmonella paratyphi, Salmonella tyhpi, Salmonella typhimurium and Yersinia enterocolitica ranging from 0.005% to 0.68% relative abundance. The condition and grade of the food premises on a three point cleanliness scale did not correlate with the bacterial abundance and type. Regardless of the status and grades, all food premises have the same likelihood to introduce food-borne bacteria from cutting boards to their foods and must always prioritize the correct food handling procedure in order to avoid unwanted outbreak of food-borne illnesses.
    Matched MeSH terms: Restaurants/standards*
  12. Lee J, Lim S, Lee K, Guo X, Kamath R, Yamato H, et al.
    Int J Hyg Environ Health, 2010 Sep;213(5):348-51.
    PMID: 20542729 DOI: 10.1016/j.ijheh.2010.05.007
    Exposure to secondhand smoke (SHS) is a major threat to public health. Asian countries having the highest smoking prevalence are seriously affected by SHS. The objective of the study was to measure SHS levels in hospitality venues in seven Asian countries and to compare the SHS exposure to the levels in Western countries. The study was carried out in four types of related hospitality venues (restaurant, café, bar/club and entertainment) in China, India, Japan, Korea, Malaysia, Pakistan and Sri Lanka. Real-time measurement of particulate matter of <2.5microm aerodynamic diameter (PM(2.5)) was made during business hour using a handheld laser operated monitor. A total of 168 venues were measured in seven countries. The average indoor PM(2.5) level was 137microg/m(3), ranging from 46microg/m(3) in Malaysia to 207microg/m(3) in India. Bar/club had the highest PM(2.5) level of 191microg/m(3) and restaurants had the lowest PM(2.5) level of 92microg/m(3). The average indoor PM(2.5) level in smoking venues was 156micro/m(3), which was 3.6 times higher than non-smoking venues (43microg/m(3)). Indoor PM(2.5) levels were significantly associated with country, type of venue, smoking density and air exchange rate (p<0.05). In the seven Asian countries, PM(2.5) levels were high due to SHS in public places. The current levels are comparable to the levels in Western countries before the adoption of smoke-free policy. Since Asian country has high prevalence of SHS in public places, there is an urgent need for comprehensive smoke-free regulation in Asian countries.
    Matched MeSH terms: Restaurants/statistics & numerical data
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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*
Related Terms
Filters
Contact Us

Please provide feedback to Administrator (tengcl@gmail.com)

External Links