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All Journal Jurnal Gizi dan Pangan
Halib, Hasmiza
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Health Professions

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Association between Sociodemographic Factors with Nutritional Status among Primary School Children in Setiu, Terengganu, Malaysia Hussin, Napisah; Mamat, Nurul Liyana; Halib, Hasmiza; Yen, Wong Chee
Jurnal Gizi dan Pangan Vol. 19 No. Supp.1 (2024)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.Supp.1.153-162

Abstract

This study aims to determine the association between sociodemographic aspects and nutritional status among rural Setiu, Terengganu schoolchildren. A cross-sectional study using convenience sampling was conducted among 269 primary school children. Sociodemographic information was obtained from parents or guardians through face-to-face interviews, and standardized techniques and calibration were adopted for anthropometric measurements. The World Health Organization Anthro Plus was used to generate the z-scores for Weight-for-Age (WAZ), Height-for-Age (HAZ), and Body Mass Index-for- Age (BAZ) to indicate underweight, stunting, and obesity among the children. Chi-squared test was used to determine the association between sociodemographic factors and nutritional status. The children exhibited mean WAZ, HAZ, and BAZ scores of -0.66, -0.82, and -0.00, respectively. Approximately 13.8% of schoolchildren in this study were stunted, 16.7% were underweight, 8.9% were overweight, and 11.5% were obese. Age and the father's education level were significantly associated with WAZ (p=0.02 and p=0.001), household size was associated with HAZ (p=0.029), and BAZ was found to be associated with the father's income factor (p=0.03). This study discovered that the majority of results from the measurement of WAZ, HAZ and BAZ were in normal growth with 81 (79.4%), 230 (85.5%) and 196 (72.9%), respectively. In conclusion, this study indicates that most of the sociodemographic factors were not associated with nutritional status and the prevalence of malnutrition among primary school children in the rural areas of Setiu, Terengganu was lower than in the other rural areas.
Nutritional, Antioxidant and Glycemic Response of Dark Chocolate Prepared with Sacha Inchi Oil Halib, Hasmiza; Rozaimi, Nurul Syafiqah; Awi, Anis Sofiya; Taib, Nur Anis Syafiqah; Hussin, Napisah; Mhd Jalil, Abbe Maleyki; Saupi, Intan Anis
Jurnal Gizi dan Pangan Vol. 20 No. 2 (2025)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2025.20.2.111-120

Abstract

This study aimed to enhance the nutritional and functional quality of dark chocolate by incorporating Sacha Inchi Oil (SIO), a healthier fat alternative derived from Plukenetia volubilis, which is rich in polyunsaturated fatty acids and antioxidants. The potential of SIO as a Cocoa Butter Equivalent (CBE) was evaluated in dark chocolate formulations containing 1%, 3%, and 5% SIO. Proximate composition and antioxidant capacity were analysed using standard methods (soxhlet, kjeldahl, total polyphenol content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and FRAP). Significant differences (p<0.05) were observed in fat, fiber, moisture, and energy contents, with the 5% SIO formulation showing reduced fat and energy levels, increased fiber and moisture, and the highest antioxidant activity. Additionally, a non-randomized controlled trial involving ten healthy participants was conducted to determine the Glycemic Index (GI) and Glycemic Load (GL) of the samples. While the control and 1% SIO samples exhibited high GI, the 3% and 5% SIO formulations were classified as medium GI, and all samples demonstrated low GL. The 5% SIO chocolate had the lowest glycemic response. These findings indicate that SIO can improve the nutritional profile, antioxidant properties, and glycemic response of dark chocolate, supporting its application as a functional ingredient in the development of healthier chocolate products, particularly for health-conscious populations in developing countries.
Co-Authors Awi, Anis Sofiya Hussin, Napisah Mamat, Nurul Liyana Mhd Jalil, Abbe Maleyki Rozaimi, Nurul Syafiqah Saupi, Intan Anis Taib, Nur Anis Syafiqah Yen, Wong Chee