Consumption pattern of dairy products in Sabah, Malaysia during Covid-19

Dairy production has a considerable effect on climate change due to emissions of greenhouse gases, but dairy products are meals that are well-known for their pleasant taste and nutritional value. During the Covid-19 outbreak, there were shortages of dairy goods on the shelves of grocery stores. This study investigated the consumption patterns of dairy products in Sabah. Using a pre-tested questionnaire, data were collected through online survey during Covid-19 outbreaks from 64 households comprising 16 from rural, 25 from town and 23 from city areas. The surveyed households were classified into 5 groups based on monthly household income: (i) ≤RM2000, (ii) RM2001-RM3000, (iii) RM3001-RM4000 and (iv) >RM4000. Among the participated households, 75% of respondents were female and 25% were male. There was a significant relationship among household income groups for fresh milk consumption. Regardless of areas and household incomes, the average monthly consumption for evaporated milk, fresh milk, condensed milk, powder milk, sweetmeats, yogurt, butter and ice cream per household were 1018g, 1425ml, 978g, 815g, 527g, 468g, 522g, and 650g, respectively. 28% of respondents monthly consumed 0.5-1.0 L fresh milk per household. 42%, 39%, 39%, 63%, 58%, 64% and 50% of respondents-- respectively-- monthly consumed evaporated milk, condensed milk, powder milk, sweetmeats, yogurt, butter and ice cream, where the amount of each component was not more than 500g per household. Results showed that 38% of respondents liked more on butter followed by cheese (30%), yogurt (20%), cream (9%) and condensed milk (3%). The 25% and 45% of respondents had reduced their consumption and expenditure behaviour, respectively. Results indicated that individual of city areas consumed more dairy products. Although cows add methane to our environment, organic dairy farming and husbandry methods can significantly reduce greenhouse gas emission.

Food technology and challenges during pandemic of Covid-19: A case study from flavorista (M) Sdn. Bhd

The emergence of Coronavirus disease (COVID-19) has created a tremendous global strain due to the rising number of infected cases. The pandemic has been regarded as a global vertical conflict due to the interrelated impacts of the pandemic on numerous sectors. The ultimate goal of the governments is to safeguard citizens from this pandemic, and almost the whole nation is locked down to avoid the spread of this disease. This lockdown or called as Movement Control Order (MCO) has had a huge effect both on the global and the local economy, with business cannot operate normally. This pandemic impacts the health sector the most, followed by the economic sector. Equally important, the food and beverage (F&B) industry as the sub-sector of the economy is also deeply affected by the waves of the COVID-19 pandemic due to several underlying factors. This study which was done as a combination of case study and observation from food operator's perspective to recognize potential impacts and challenges faced by the F&B sectors in Malaysia during and after an MCO, as well as the potential food technology as a solution to solve the issues caused by this pandemic. The pandemic has generated significant impacts on the F&B industry including loss of revenue, additional expenses, and poor economic outlook. All sectors in the F&B industry are struggling financially to sustain their business operations during and even after the pandemic of COVID-19. Challenges such as rising food costs, labor, and logistics issues, and adaption to digitization have been faced by the F&B industry due to the coupled impacts of the COVID-19 pandemic and Industrial Revolution 4.0 (IR4.0). Experts said that economic revival would be a major challenge to the F&B sector but the advancement of food technologies can be a light of hope for the F&B industry to be adaptive to the new norm caused by the pandemic and be ready to rise again. © 2022 Author(s).

Cyber counseling: Counseling in the digital age under the Covid 19 pandemic

The purpose of this study is to develop cyber counseling to increase student self-confidence. The research design used Research and Development with the ADDIE model. R & D designed using the ADDIE model uses 5 stages: 1. Analysis, 2. Design, 3. Development, 4. Implementation and 5. Evaluation and in the end has a final product in the form of Cyber counseling Cognitive Behavior. The results of the development and trials of cyber-counseling can be seen from the results of the pre-test and post-test that have been done, which show that there is a difference between before and after treatment. The development of cyber counseling to increase students' self-confidence in schools can be seen from the treatment given by counselors in building relationships and fostering new perceptions about counseling activities through individual counseling.