Practice and Challenges towards Healthy Cafeteria in Selangor, Malaysia

Abstract

Dietary intake is directly affected by the availability of food choices at the cafeteria. Understanding the issues among cafeteria operators in providing healthy eating environment is vital. Thus, a qualitative study was conducted to identify the practice and barriers among cafeteria operators in Selangor. Eleven food handlers were recruited by a convenience sampling. This study revealed respondents have similar understanding of healthy cafeteria and challenges faced by them were making sure every staff has the correct understanding of healthy foods and financial constraint. Respondents suggested to provide training on food handling and health promotion campaign. Ab Hamid, M. R., et.al. / Asian Journal of Quality of Life (AjQoL), 3(12) Jul / Aug 2018 (p.127-136) 128 IntroductionThe prevalence of non-communicable diseases (NCDs) is increasing throughout the years in many developing countries caused by rapid social and economic growth, and it has become a serious health problem (Jan Mohamed et al., 2015). Wolfenden et al., (2015) stated that besides healthy food intake; regular physical activity also contributes to overall health and fitness. The healthy eating environment is related to the dietary intake of an individual. Therefore, this study had come out with factors that associate with healthy cafeteria practice among cafeteria operators. Vyth et al. (2011) stated that a worksite cafeteria is a crucial place where people will be exposed to healthy food choices, and the food intake during lunch appears to contribute significantly to the consumption of this food. It is proven that restaurants are the utmost settings for interventions to improve the food environment (Valdivia Espino et al., 2015). This statement also supported by Khakzand & Aghabozorgi (2015) where they agreed that the environmental condition does have a relationship with food choice. However, Thomas, Puig Ribera, Senye-Mir, & Eves (2015) stated that there are some barriers at worksites that may limit the healthy food choices. In Malaysia, a guideline for a cafeteria had been made public by Malaysian Ministry of Health which is Garis Panduan Penilaian Pengiktirafan Kafeteria Sihat Edisi Kedua 2016. According to this guideline, a healthy cafeteria is defined as a premise that provides, serves and sells food and drink that is nutritious, clean and safe to be consumed. Literature ReviewHowever, the current guideline was not being fully implemented by the foodservice operator, and the reasons remain unclear. Therefore, a study to identify the factors of noncompliance foodservice operator, is necessary to understand the phenomena. According to Gill, Stewart, Treasure, & Chadwick, (2008), interview method is the most suitable method for qualitative study in providing a deeper understanding of social phenomena as compared to quantitative methods. MethodologyA total of 11 respondents were recruited in this study. A semi-structured interview was conducted with managers (n= 3), food handlers (n=5) and cleaners (n=3). Semi-structured interview...

An Assessment of Knowledge, Attitudes and Practices in Food Safety Among Food Handlers Engaged in Food Courts

“…A different result in the previous studies of food handlers in Putrajaya is nationality, and education level is two main factors that are significantly influencing food handlers' practices 12 . Few studies showed that poor hygiene practices among food handlers are explained by food handlers' lack of knowledge [13][14][15] . 4 shows an association between knowledge, attitudes and practices among food handlers engaged in food courts.…”