Pusat Pengajian Sains Kesihatan - Monograf
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- PublicationSensory preference and detection threshold for sweet taste among undergraduate students of health campus, Universiti Sains Malaysia(2017)Aziz, Nur AsyirahIndividual taste sensitivity determined the taste preference in terms of individual’s ability to perceive how sweet the food product is expected to be. Major factors contribute to the rise of obesity seen from the increased preference for sugar. Thus, this study was carried out to determine the sensory preference and detection threshold for sweet taste among Malay, Chinese and Indian undergraduate students in Health Campus, Universiti Sains Malaysia. A number of 90 students from three ethnic groups (Malay, Chinese and Indian), aged from 19 to 26 years old were conveniently selected as panellists in this sensory laboratory study. Detection threshold for sweet taste was conducted using Three-Alternative Force Choice (3-AFC) method in standard sucrose solutions. Sensory preference test was ranked using 9 point hedonic scale for sweetness in tea beverage. The results indicated that Indian students had the highest detection threshold for sweet taste (8.526mM) compared to Malay (6.462mM) and Chinese students (4.405mM). Detection threshold for sweet taste based on gender differences showed female students had lower detection threshold (5.521mM) for sweetness, compared to male students (7.211mM) that show female were more sensitive in detecting sweetness. For sensory preference ranking, Indian and Malay students preferred higher level of sweetness (7.5% w/v) in tea beverage, compared to Chinese students (2.5% w/v). Sensory preference based on gender differences showed that male and female students preferred moderate level of sweetness (7.5% w/v) in tea beverage. Ethnicity and gender among students did not show significantly difference in the sensory preference and detection threshold for sweet taste. No significant relationship observed in our study between detection threshold and sensory preference that showed individuals with higher detection threshold toward sweet taste do not necessarily imply on higher level of sugar preference. Nonetheless, it is proposed that genetic variation and early exposure and experience could alter individual sensitivity level and led to increased preference for higher level of sugar in foods.
- PublicationA study on nutritional status, mealtime behavior and food refusal among autism spectrum disorder (asd) and typically developing (td) children aged 3 to 11 years old in USM Kubang Kerian, Kelantan(2017-05)Hashim, Isyatin MunirahA cross-sectional study was conducted to investigate the nutritional status, mealtime behaviors and food refusal among Autism Spectrum Disorder and Typically Developing children aged 3 to11 years old in Universiti Sains Malaysia Kubang Kerian, Kelantan (97 children). In this study, nutritional status was calculated and categorized based on CDC (2000). On the other hand, mealtime behaviors was determined using Brief Assessment of Mealtime Behavior in Children (BAMBIC). BAMBIC questionnaires consisted 3 factors which were Food Refusal, Disruptive Behaviors and Limited Variety. While food refusal among respondents was determined by using Food Preferences Inventory (FPI) based on 12 group which namely cereals and cereal products, meat and meat products, fish and seafood, eggs, legumes and legume products, milk and dairy products, vegetables, fruit, confectionery, beverages, spreads, seasonings and flavoring. Result showed that ASD children possessed higher in both underweight, overweight and obese as compared to TD children. In mealtime behaviors outcome, the food refusal and disruptive behavior factor were significantly different among ASD children compared to TD children. However, for limited variety factor, not significant mean differences was noted between ASD and TD children. The common food refusal that significantly different among ASD and TD children were cereal and cereal product (p <0.001), meat and product (p=0.039), bread spread (p=0.017) and confectionery cake (p=0.012). However, ASD and TD children do not show significant mean differences in refusing vegetables (p=0.239), fruits (p=0.089), fish and seafood (p=0.090), beverages (p=0.456)), milk and milk product (p=0.387) and flavoring and seasonings (p=0.925). In conclusion, children with ASD more likely to suffer underweight, overweight and obese issues as compared to TD children. This might be related to higher unhealthy food intake and less vegetables and fruits intake so leads some of them to overweight and obese. However, there were also a few of them might consuming less energy dense food and had higher mealtime behaviors problem so leads them to have lower BMI compared to TD children.
- PublicationDetermination of total microorganisms count and vibrio species in crustaceans(2017-05)Lutfi, Nurul Allia Ezzati MdVibrio microorganisms are very common in coastal environments, thus they are usually present in seafood. The most prevalent Vibrio microorganisms discovered in seafood, particularly crustaceans are V parahaemolyticus, V cholerae, and V vulnificus. However, currently in Malaysia, there is no set standard for the permissible limit of Vibrio microorganisms in crustaceans. Hence, the aim of this study was to determine their presence in crustaceans available in Malaysia. The methodology being utilized in this study was as according to Bacteriological Analytical Methods from the Food and Drug Administration (FDA). For this study, 10 different species of crustaceans were purchased from markets around Kota Bharu, Kelantan and were analyzed both for the total microorganisms count and Vibrio microorganism's profile. The results had shown that Metapemeopsisbarbata, or sand prawn was the type of crustaceans which had the highest microorganisms count at 1.33x 1010cfu/g as compared to the other tested crustaceans. 30% of the samples tested had a higher microorganisms count than the established standard, in which that the limit for total microorganisms count in fishery products stated by Ministry of Health Malaysia is at most at 106cfu/g. This may posed a threat to those who are unaware of the risk that may be present. Around 60% of the crustaceans harboured both V parahaemolyticusand V cholerae, which could lead to health complications if prepared inappropriately, particularly to those with compromised immune system. In conclusion, by making this information accessible to the general population, the incidence of food poisoning due to Vibrio microorganisms could be decreased and proper handling of crustaceans during preparation could be widely practiced.
- PublicationDetermination of total microorganisms count and vibrio species in crustaceans(2017-05)Amran, Nurul AinVibrio microorganisms are very common in coastal environments, thus they are usually present in seafood. The most prevalent Vibrio microorganisms discovered in seafood, particularly crustaceans are V parahaemolyticus, V cholerae, and V vulnificus. However, currently in Malaysia, there is no set standard for the permissible limit of Vibrio microorganisms in crustaceans. Hence, the aim of this study was to determine their presence in crustaceans available in Malaysia. The methodology being utilized in this study was as according to Bacteriological Analytical Methods from the Food and Drug Administration (FDA). For this study, 10 different species of crustaceans were purchased from markets around Kota Bharu, Kelantan and were analyzed both for the total microorganisms count and Vibrio microorganism's profile. The results had shown that Metapemeopsisbarbata, or sand prawn was the type of crustaceans which had the highest microorganisms count at 1.33x 1010cfu/g as compared to the other tested crustaceans. 30% of the samples tested had a higher microorganisms count than the established standard, in which that the limit for total microorganisms count in fishery products stated by Ministry of Health Malaysia is at most at 106cfu/g. This may posed a threat to those who are unaware of the risk that may be present. Around 60% of the crustaceans harboured both V parahaemolyticusand V cholerae, which could lead to health complications if prepared inappropriately, particularly to those with compromised immune system. In conclusion, by making this information accessible to the general population, the incidence of food poisoning due to Vibrio microorganisms could be decreased and proper handling of crustaceans during preparation could be widely practiced.
- PublicationMicrobial contaminations on hands among visitors at critical units of Hospital Universiti Sains Malaysia(2017-06)Mazlan, Nurul AimiVisitors’ hands can be contaminated with pathogenic microorganisms that are dangerous to the vulnerable and immunocompromised critical unit patients. Inadequate cleaning of hands could carry the pathogenic organisms and transmit disease to one self as well as to the visited patients. This study was done to determine the presence of Escherichia coli (E. coli) and Methicilin-resistant Staphylococcus aureus (MRSA) contamination on hands among visitors at critical units with respect to their hand hygiene practices. A total of 52 visitors were selected into this study using grab sampling. Questionnaire gathering information on hand hygiene were distributed among the visitors prior their dominant hand swabbing. Identification of the microorganisms were conducted by gram staining, biochemical tests, disc diffusion test and selective agar medium. It was found that 98.1% (n=51) of their hands were contaminated by microorganisms (3.87xl014±1.65xl013 CFU/ml). E. coli was isolated MRSA found. Only 40.4% (n=21) visitors performed hand hygiene before meeting with patients. There was marginally significant association between washing hands before meeting patients and the presence of E. coli (p=0.052). A significant difference was obtained in Staphylococcus aureus contamination among those who perform hand washing before patient contact (p=0.014). As a conclusion, a higher bacterial contamination on hands might be contributed by inadequacy of proper hand hygiene practices as it was unacceptably low (less than 50%), despites no MRSA was found. Thus, behaviour and attitudes regarding hand hygiene among visitors need to be improved by multidisciplinary approach.