ABSTRACT
@#Nutrition information on food labels guides consumers to purchase healthier food choices. Besides nutrition information, other factors influence a purchase. This study aims to determine the association between the knowledge, attitude, and practice (KAP) among tertiary students on nutrition and food labels. In this cross-sectional study, a total of 190 students from three tertiary institutions within Klang Valley completed an online survey. Self-administered questionnaires on sociodemographic profiles and KAP questions, available in Malay and English, were distributed. Association between KAP was determined using Spearman's Rho test, while multiple linear regression was used to assess predictors of KAP scores. Mean body mass index (BMI) of the respondents were 20.8 kg/m2. The total mean score for knowledge on food labels was 8.93, followed by attitude and practice with 3.86 and 3.11, respectively. There was a significant correlation between attitude and practice (p<0.005). Nutrient and total calorie information on food labels influenced purchases, with 56.3% of respondents reported looking at the total calorie content, followed by 55.7% and 49.5% checking on sugar and fats, respectively. In addition, other factors such as expiry date (60.9%) and price (59.9%) also influenced purchases. Overall, respondents have a positive attitude on food selection, but male respondents have better knowledge levels than females. However, female respondents interpret food labelling effectively compared to male respondents. Despite having good knowledge and attitude towards nutrition, respondents were still making poor choices. A more extensive range of healthier food options and targeted healthy eating campaigns may empower students to choose more nutritious foods.
ABSTRACT
@#Introduction: Studies on nutrition among adult AD, a chronic inflammatory skin condition, are lacking. The objective of this cross-sectional study was to investigate the energy, micro and macro nutrient intakes. Methods: Sixty two adult participants defined by the Hanifin-Rajka criteria were included. AD severity was determined using SCORAD index and objective SCORAD. Demographic data and a three-day 24-hour dietary recall were collected and analyzed. Basal metabolic rate (BMR) was estimated using Schofield’s equation. The Energy Intake (EI): BMR ratio was used to identify under reporters (EI:BMR<1.2). To understand food preferences, main food groups consumed, meat (chicken, beef, and pork), seafood (fish, crustaceans, and mollusk), vegetables, fruits, including eggs and milk were examined. To ascertain food avoidance, open ended questions were asked. Results: Significant differences between the severity of AD groups and energy intake, vitamin A, beta carotene, magnesium, and energy intake-basal metabolic rate ratio (EI: BMR) were seen for SCORAD index. Energy intake was significantly lower among severe AD. Vitamin A and magnesium intake was lower among severe AD. Saturated fat intake was higher among mild AD. EI: BMR was inversely correlated with objective SCORAD. Seventy seven percent of participants were under reporters. Almost 10 percent reported avoiding some form of seafood; predominantly form the crustacean or mollusk group. Conclusion: Subjective symptoms, a component of SCORAD index but not objective SCORAD, may have contributed to significant differences seen. Lower energy intake in severe AD was due to reduced dietary intake during flares rather than underreporting.