Pusat Pengajian Sains Kesihatan - Monograf
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- PublicationAssessments of practices, knowledge and determinant factors associated with habitual beverage consumption among undergraduate students in Universiti Sains Malaysia Health Campus, Kelantan(2025-01)Xin, Hu JiaHigh consumption of sugar-sweetened beverages (SSBs) is regarded as major determinants of non-communicable diseases (NCDs). Understanding the habitual beverage intake types and patterns and its associated dietary and lifestyle factors among young adults is important to prevent NCDs risk in later life. The main objective of the study was to determine habitual beverage intake and its association with demographic factors, body mass index (BMI), dietary and lifestyle practices, and self-perception of sweetness preference among 195 undergraduate students in Health Campus, University Science of Malaysia. The study also aimed to assess participants' knowledge regarding beverage intake. A pre-piloted beverage questionnaire of 30 beverage types were used to assess habitual beverage intake. Dietary practices and weekly physical activity levels were gathered. Self-perception of sweetness preference was evaluated by a 10-point Likert scale. A dehydration questionnaire and a pre-piloted beverage knowledge questionnaire were used to evaluate participants' knowledge. Average total beverage intakes of these participants were 2.32 liters, with non-SSBs consumed more than SSBs (2.1 vs. 0.3 L). Males had significantly higher intakes of carbonated drinks (P<0.001) and non-carbonated drinks (P<0.05) compared to the females. Mean difference in SSBs daily intake was significant when accounted for BMI (P = 0.025) and fast-food intake (P = 0.022). Non-SSBs and sport drink intake showed a significant association with physical activity level (P = 0.022 and P < 0.001 respectively). Sweetness preference showed a weak positive correlation with SSBs intake (P = 0.002, rs = 0.214). The findings highlight gender differences in the consumption patterns of soft drinks. High SSBs intake was driven by unhealthy dietary practices and higher sweet taste preference. Non-SSBs and sport drinks consumption was significantly associated with physical activity. These highlight the need for effective targeted public health strategies to encourage healthy beverage consumption behaviors among collegiate students.
- PublicationThe influence of nutrition on muscle strength in different community-dwelling older adults in China(2025)Chun, Zhang YiThis study assessed the relationship between dietary quality and muscle strength in Chinese community-dwelling older adults. Through a survey of the older adults, we screened for sarcopenia and assessed dietary patterns and physical activity levels to provide insights into the relation to sarcopenia. A total of 50 participants are from Gansu Province, China completed the Dietary Quality Questionnaire (DQQ) and the 5times sit-to-stand (5xSTS) muscle strength test. Participants also completed the Physical Activity Scale for the Elderly (PASE) to assess PA levels. The results of these studies showed no differences in variables between the urban and rural groups, meaning that health and dietary variables were broadly similar except for a significant difference in age between the urban and rural older adults where the rural group were older by 6.1 y (p = 0.013). Correlation tables examined the relationships between various health, physical activity and dietary variables in 50 older participants. The main findings indicated several significant correlations at both the 0.05 and 0.01 levels, but only age were significantly correlated to 5xSTS values (r = 1, p =0.56) . There were 28 individuals that completed the 5xSTS in more than 12 seconds indicating poor muscle strength and are considered as having probable sarcopenia. More tests are needed to confirm sarcopenia such as a muscle mass assessment. Overall, the study indicated that as much as 56% of older adults screened may be sarcopenic and although DDQ and PASE was not significantly correlated to muscle strength, more precise study tools are required in future studies.
- PublicationThe nutritional composition, texture, colour, and sensory evaluation of chocolate bar formulated with brown seaweed (Kappaphycus Alvarezii) using response surface methodology (RSM)(2025-01)Nasri, Wan Nurfatihah WanBy incorporating seaweed powder (Kappaphycus alvarezii) into the chocolate recipe, this study aimed to create a nutritious and high-dietary-fiber chocolate. In addition, salt has been added to the chocolate to improve its flavour while also determining its nutritional composition. Overripe banana powder, or OBP, was used in place of the sugar that originally was used to produce the chocolate. A total of two factors were set, each with different percentages of seaweed (1%, 2%, and 3%) and salt (0%, 0.5%, and 1%). The ratios/levels of seaweed and white salt in the milk chocolates’ formulation were optimised using a Central composite design (CCD) of response surface methodology (RSM). According to CCD of RSM, chocolate's hardness increased as more seaweed and salt were added. Similarly, seaweed considerably raised the amount of crude fiber in chocolate, whereas salt had little effect on it. Experiments 1 (seaweed 2%, salt 1%) and 9 (seaweed 2%, salt 0.5%), respectively, produced the two optimal formulations based on CCD. The nutritional analysis of these two tests was conducted in comparison to the control group, which consisted of 0% seaweed and 0% salt. The addition of 2% seaweed and 0.5% of salt to the formulation increased the moisture (2.54%), protein (0.65%), fat (0.65%), and ash (2.30%), while the composition of fat (46.37%) and carbohydrate (46.64%) was slightly reduced. In the sensory evaluation, Experiment 9 showed results in the highest appearance, colour, aroma, and aftertaste compared to control samples. In conclusion, a combination of 0.5% salt and 2% seaweed potentially work well to create a nutritious chocolate. Kappaphycus alvarezii able to improves the nutritional content of chocolate and may be utilised as an alternative ingredient in the creation of a high-fiber, nutrient-dense confectionery.
- PublicationComparative study on nutrient contents between variety brands of cow’s milk and plant based milk marketed in Kota Bharu, Kelantan.(2025-01)Gra, Veronica Anggel Anak HoliesThis study compared the nutritional content of cow's milk and plant-based milk alternatives (almond, soy, and oat milk) available in supermarkets in Kota Bharu, Kelantan. The analysis focused on macronutrients (protein, carbohydrates, fat), as well as calcium, vitamin D, vitamin B12, fiber content, and their contributions to Daily Values (DV). The Kruskal-Wallis test was used to assess significant differences. Significant differences were found in macronutrient content. Cow's milk had higher protein and fat levels, while oat milk had the highest carbohydrate content. Soy milk provided a balanced nutritional profile. These findings led to the rejection of the null hypothesis for macronutrients. For vitamin D, significant differences were observed, with cow's milk containing higher levels than plant-based milks. However, calcium and vitamin B12 content showed no significant differences, resulting in partial rejection of the null hypothesis. Fiber content showed no significant differences across milk types. Furthermore, significant differences observed in the percentage of the daily value for calcium and vitamin D3 among different milk types, while no significant difference was found for vitamin B12, leading to the partial rejection of the null hypothesis. This study highlights important nutritional differences between cow's milk and plant-based alternatives, offering consumers in Kota Bharu valuable insights for making informed dietary decisions.
- PublicationThe nutritional, texture profile and sensory evaluation of cupcake using pumpkin puree as a fat replacer(2025)Khalib, Siti Asma’Cupcakes are renowned for their delicious flavours and visually appealing embellishments, making them one of the most popular treats in the world. Nevertheless, these little cakes frequently contain a lot of calories. To address this issue, the study proposes the use of pumpkin puree as a fat replacer in order to reduce the fat content of the cupcake. Pumpkins are praised for their high nutritious content and health advantages. Since they contain a lot of water, they are low in calories and a great source of dietary fiber. Particularly abundant in pumpkins is beta-carotene, a precursor to vitamin A that promotes immunity, skin health and vision. Therefore, this study aims to compare the proximate analysis, texture profile and sensory acceptability of cupcake prepared using pumpkin puree as a fat replacer. In this study, four types of samples were prepared which are control cupcake and cupcake with 20%, 30% and 40% of pumpkin puree. The analysis encompasses evaluations of moisture, ash, protein, fat, carbohydrate, calorific value, colour and texture profile analysis (TPA). Additionally, sensory evaluation by panelists is conducted to determine appearance, colour, aroma, texture, taste and overall acceptability. The result from the sample prepared by using 40% pumpkin puree as a fat replacer had the highest result for moisture, ash and protein, while the control sample had the lowest in moisture, ash and protein. The fat content of sample with 40% of pumpkin puree has been reduced with a mean of 10.99 as compared to control sample with a mean of 18.25. The results from TPA show that samples prepared using 40% pumpkin puree as a fat replacer had the lowest score for firmness but highest in springiness. The results of samples prepared with 30% of pumpkin puree had the highest score for firmness. Control cupcake had the highest value for L* (colour) while cupcake with 40% of pumpkin puree had the highest value for a* and b*. The result from sensory evaluation shows that samples prepared with 40% of pumpkin puree had the highest score for appearance, aroma and texture, while the control samples had the highest value for taste and overall acceptability. The result of samples prepared with 30% of pumpkin puree had the highest score for colour by panelists. Eventually, out of various samples, 40% of pumpkin puree substantially lower the calorie content of bakery products.