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.

Malay modern society especially the young generation has gradually ignored the practice of Malay traditional food. Social transition and unlimited information technology are believes to influence the changes of food intake and practices. This study empirically investigates the transmission modes of Malay traditional food knowledge within generation. Using Klang Valley as a contextual setting, 5 sets of respondents consist of mother and daughter was interviewed. Qualitative approached are employed by using thematic analysis to understand the phenomena. Observation, be a helper, received instruction and task from the mothers are the modes of transmission in Malay families which influenced their practices

The aim of this paperis to evaluate the aspects of knowledge, attitude, and practices about food hygiene and safety issues among food handlers who are working in food courts. A cross-sectional study was conducted at four randomly food courts in Petaling Jaya, Malaysia during June and July 2017. It involves 108 respondents that match the inclusion criteria among food handlers. The guided self-administered questionnaire; were divided into three sections which are knowledge, practices, and attitudes. After the complete questionnaireswere collected, data were entered and analysed using the Statistical Package for Social Science (SPSS) software version 23.0. Positive correlations were seen between mean knowledge score and mean attitudes score (p-value=0.0240, r=0.217), between attitude score and practices score (p < 0.001, r=0.559) and between knowledge score and practices score (p value=0.049, r=0.190). The strongest correlation being between mean attitudes score and mean practices score. Respondents with low knowledge score also had the higher practices score. This paper serves as an eye-opener for policy makersas they can review and improve the knowledge, attitude and practices in food safety among food handlers in food courts and they can also help raise food safety awareness campaign and organize more targeted training in related fields of concern.

The issue of food safety is an issue that is discussed widely, but cases of food poisoning in particular, are still continuing. This may be associated with their own level of knowledge and practices on food safety. This study was aimed to examine the level of food safety knowledge and practices from two secondary school students, to investigate the association between food safety knowledge and practices with gender, to identify the correlation between food safety knowledge levels with practices and to compare the difference of knowledge and practices level between both of the school. Information concerning demographic, food safety knowledge and practices were collected using self-administered questionnaire. 339 students comprising 202 male and 197 female from two schools were randomly selected to answer the questionnaire provided. Analyzed data obtained stated that knowledge on food safety was good for both school and their also practiced on food safety by 79.1% included in good practice range. Results also showed that a high level of food safety knowledge and practices was possessed by both groups, male and female students in quite similar value of means. Correlation between food safety knowledge and practices on food safety indicated, there was a small positive correlation with [r = 0.148, n = 221, p<0.05] for Sekolah Tinggi Arab Maahad and [r = 0.053, n = 178, p<0.5] for Sekolah Menengah Kebangsaan Gelang Patah.

This study is to justify the importance of Malay traditional food knowledge transmission towards young generation practice and gain further understanding of the methods of transfer of Malay traditional food knowledge. Ethnographic methods were used in this study by means of observation and photographing techniques of four sets of respondents consist of mothers and daughters. The result shows that most of the older generation and young generation concern about preserving the Malay traditional food. In conclusion, knowledge transmission from the mother to the daughter is essential to preserve Malay traditional food knowledge

This study attempts to identify and recognize the approach of food knowledge transfer that can be applied by the younger generation practices. This study is based on an observation and ethnographic technique performed during the actual food preparation process of the Malay festive celebrations. Purchasing food ingredients, making an observation, hands-on cooking, regular practices, attending ceremonial events and consume the Malay traditional food were the behaviour that's been identified in introducing and passing the Malay traditional food knowledge to the younger generations. Family food tradition should be passed down and evolved along with the social and technological progress to retain the ethnic cultural identity