Many countries reported having experienced external pressures on their culture and tradition, including losing their food heritage and identity. With that, Malaysia, as a multi-cultural country, is also much concerned in preserving its food heritage and identity. This paper aimed to determine the impact of food heritage endorsement towards building food identity from a food experts perspective. A qualitative approach used to gather information, specifically by using a semi-structured interview with eight informants from government agencies and the food industry. The results revealed that the panel of experts corresponded to the impact of the endorsement of food heritage towards national food heritage in four themes, which were: creating an image; documentation of food heritage; preserving the traditional food; and national identity. The impact of endorsement towards national food heritage would help the nation in building food heritage in the direction of the country’s identity, which contributed towards national food identity or national food image. It is not only appreciated among the Malaysians but also in the international arena.Keywords: Impact of endorsement; food heritage; food identity; expert paneleISSN: 2398-4287 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.DOI: https://doi.org/10.21834/e-bpj.v4i12.1890
Ministry of Health has launched Kafeteria Sihat all public hospital in Malaysia to educate people and intervention of health promotion. This research focuses on nutrition knowledge of customers and their perception towards Kafeteria Sihat on the aspects of food and drinks quality. Using convenience sampling, 4 public healthcare institution were choose and identified as nutrition knowledge and perceptions among customers as predictors of Kafeteria Sihat efficiency for its purpose of establishment. Customer‘s perception on healthy food categories showed the way of serving food with gravy separately and food prepared with low-fat milk were the most preferred (45.9%). However, customers have responded neutral about the level of salty foods (38.8%), the diversity of healthy drinks (39.9%) and healthy (39.9%) were sold in the Kafeteria Sihat and beverages made with low-fat dairy such as teh tarik (39.3%). However, the result reveals on healthy quality categories, the "food seem less oily" (36.9%) which gives an indication that the perception on food sold were oily and fatty foods. Most customers agree that the nutrition information should be provided in the Kafeteria Sihat (52.5%) and it gives awareness to the style of eating healthy (54.6%) while the poster gives information to the customers onnutrition (54.9%). Calorie labeling on food is considered as a good reference source (54.9%) and nutritional information displayed on Kafeteria Sihat is easy to understand (54.4%). Nutritional knowledge of customers Kafeteria Sihat considered being very good. The findings of this research could be useful for the public healthcare authorities to consider the efficiency of the implementation of Kafeteria Sihat and improve the intervention program for health promotion
It is common for stressful people to seek relief through eating their favourite foods or comfort foods. However, these foods can be unhealthy if taken too frequently. The study focuses on determining the university office employees’ choice of comfort foods and investigating the influence of stress on their eating behaviours. Among all of Universiti Malaysia Sabah office employees, 337 were selected through stratified sampling. Self-administered questionnaires were used to collect data. Descriptive and one-way ANOVA analysis were used. Findings showed most respondents were within medium level of stress. Based on the findings of IES, the differences on stress levels on respondents’ comfort food intake were significant (F (2, 334) =8.71, p lower than 0.05). However, respondents are found to enjoy consuming comfort foods regardless of stress levels and will choose comfort foods to satisfy hunger. This highlights the importance of diet intervention to be included as a component in stress management as to aid the prevention of diet-related diseases among the university office employees.
This research explores the understanding of national food heritage based on age ranges (30-35 and > 36 years old). 676 respondents in Klang Valley areas with the appropriate age group and knowledgeable about food heritage are surveyed on a self-completed questionnaire. The correlation of national food heritage differences in terms of preservation, image, identity and sustainabledeterminants (p<0.05) were identified. The key criterion for 'traditional meaning' was selected often with major variations (p<0.05). The diverse interpretation of the age group shows the vision and perception that can be used as a guide to successful approaches to national food heritage. Keywords:Awareness; Food heritage; Age; Klang Valley. eISSN: 2514-7528 © 2020 The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by- nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment- Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/jabs.v5i17.375
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