This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.

Global concern is food insecurity and low weight status, contributing to poor health outcomes. Food deficiency happens when people can't get enough food much of the time; on the other hand, low weight status occurs when people eat more or less than they need. Women are a potentially vulnerable group of people facing weight and food insecurity. Therefore, this research was intended to establish the connection between the status of food insecurity and the weight status of women on Tuba Island. This is a cross-sectional study design, and about 114 women aged 18-45 years have participated in Tuba Island. The Radimer/Cornell hunger and food insecurity questionnaire and anthropometric measurements are the study's measurement methods. Via a face-to-face interview, this research was carried out. With 64.9 percent and 35.1 percent, respectively, the incidence of food insecurity was higher than food security. The prevalence of low weight status (underweight, overweight and obese) was 71.9%, which was just 28.1% higher than good weight status (normal weight). There was a significant relationship between job status (p=0.019) and household income (p=0.006) in terms of food insecurity; however, there was no significant relationship between food insecurity and weight status (p=0.437). This study showed no correlation between food insecurity and women's weight status on Tuba Island, although there is an association between job status and household income with food insecurity.

BACKGROUND: Recent findings show that a longer breastfeeding duration and proper dietary management could lower the risk of postnatal diabetes. An excellent and interactive education module on breastfeeding and diet may effectively improve breastfeeding practices and dietary knowledge among women with gestational diabetes mellitus (GDM). Therefore, this study delves into developing and validating the content of Breastfeeding and Dietary Education Package (BFDEP) for women with GDM.METHOD: The development of the module involved three phases: need assessment, module development, and validation. Six experts deployed a content validity index (CVI) to evaluate three areas of the module, including objectives, structure or presentation, and relevance. Sixteen women with GDM were involved in the face validation process by assessing the “literacy presentation,” “illustrations,” “material is sufficiently specific,” and “quality of information.”RESULTS: Generally, I-CVI, S-CVI/Ave, and S-CVI/UA of the objectives, structure or presentation, and relevance revealed an excellent level of content validity. No alteration was needed for the domains of objective and relevance (S-CVI/Ave: 1.0, S-CVI/UA: 1.0). However, a minor revision was required in the structure or presentation domain (S-CVI/Ave: 0.98, S-CVI/UA: 0.90). The experts also thought that some module pages were wordy, and a change of font color was needed. The module was thus modified accordingly. For face validation, “literacy presentation” and “material is sufficiently specific” had a 99% positive response, while “illustrations” and “quality of information” had 100% positive feedback.CONCLUSION: A BFDEP with excellent content validity was developed and can be implemented to improve breastfeeding practices and dietary knowledge among women with GDM.

BACKGROUND: Nutrition is essential for schoolchildren to reach their full potential psychologically and cognitively. Malnutrition, which is prevalent among aboriginal schoolchildren in Malaysia, can interfere their learning and academic performance. Developing a module to be used during a school-based nutritional intervention program is essential to ensuring that students develop healthy eating habits and lifestyles. Thus, this study aims to develop and validate nutrition education module focusing on aboriginal schoolchildren for the eat right future bright (ERFB) nutrition education program. MATERIALS AND METHODS: This cross-sectional study was conducted in three steps: Step 1: development of module based on literature reviews, Step 2: content and face validation of the module by the expert panels, and Step 3: face validation of the module by target users. This study has used the validation form proposed by de Castro. This form consists of seven aspects, two aspects related to content validity and another four aspects related to face validity. A content validity index (CVI) was used to analyze the content validity. Two formulas were used to calculate CVI, which were I-CVI and S-CVI. Meanwhile, the data for module's face used the level of agreement. RESULTS: Both I-CVI and S-CVI obtained more than 0.78 and 0.80, respectively, which indicate that the module has good content validity. Moreover, for face validity, the total of agreement from expert panels and target users was more than 75%, which is considered face validated. CONCLUSIONS: In conclusion, the module that has been developed has good content validity and can be used by teachers in teaching appropriate nutrition knowledge to aboriginal primary schoolchildren.

Despite the significance of dietary knowledge interventions, there is a lack of established studies on intuitive eating behaviour among young Malay adults in Malaysia. This cross-sectional study aimed to determine the intuitive eating score, identify the intuitive eating factors, and determine the association of intuitive eating with weight-control behaviours and binge eating. A total of 367 respondents completed self-administered questionnaires on sociodemographic characteristics, namely the Intuitive Eating Scale (IES-2) and The Diabetes Eating Problems Survey (DEPS). The findings reported IES-2 mean scores of 3.52 ± 0.32 and 3.47 ± 0.35 for both men and women. No difference in total IES-2 scores was found between genders for Unconditional Permission to Eat (UPE) and Reliance on Hunger and Satiety Cue (RHSC) subscales (p > 0.05). However, among all four subscales of IES-2, there was a gender difference in the mean EPR and B-FCC subscale scores (p < 0.05). A statistically significant difference was found in intuitive eating, which refers to a belief in one’s body’s ability to tell one how much to eat, in women across living areas (p < 0.05). The result shows that there is a relationship between weight-control behaviour and binge eating and dieting, with the coefficient of the relationship (R²) of 0.34. As a result, intuitive eating throughout young adulthood is likely to be related to a decreased prevalence of obesity, dieting, poor weight-management behaviours, and binge eating.