Proceedings of the International Conference on Food, Nutrition, Health and Lifestyle

QUINOA AS FUNCTIONAL INGRADIENT IN THAI INDIGENOUS SWEET FERMENTED RICE (KHAO-MAK)

T Busaba, T Busakorn, P Puttinan, W Khon-Sue , L Siriporn — Mon, 27 May 2024 00:00:00 +0530

: Fermented rice called “Khao-Mak” is one of the most popular traditional foods in Thailand. Khao-Mak is low in protein and fiber content. This study aimed to evaluate the possibility of using quinoa as a functional ingredient in Khao-Mak. Five formulas of Khao-Mak were prepared by replacing waxy rice with quinoa at 0, 30, 50, and 100 % were fermented using the traditional starter culture (Look-Pang powder) (2% of the mixture). The proximate compositions, physical characteristics, and sensory evaluation of Khao-Mak were determined. The result revealed that the waxy rice could be replaced by quinoa in Khao-Mak for up to 30%. The fermented time was one day comparable to a Kho-Mak without adding quinoa and commercial formula. The appearance of Khao-Mak with 30% quinoa addition had good clump, light yellow, good odor, and soft texture with a small amount of water syneresis called “Nam-Toy”. The pH, total soluble solid, and reducing sugar of Khao-Mak with 30% quinoa were 3.46, 27 °brix, and 24.86 mg/g, respectively. The sensory scores of Khao-Maks with 30% quinoa were no significant difference compared with the 0% quinoa and commercial formula. The protein and dietary fiber content of Khao-Mak (30% quinoa) increased from 4.30% (control) to 11.86% for protein and from 0.1% to 4.02% for dietary fiber. This study suggested that quinoa could be used as a source of protein, fiber, and a functional ingredient in Khao-Mak preparation that could provide a high nutritional value for the health benefits of a traditional sweet dessert.

HEALTH-RELATED QUALITY OF LIFE (HRQoL) OF MEDICAL FRONTLINERS DURING THE COVID-19 PANDEMIC IN A SELECTED PRIVATE HOSPITAL IN THE PHILIPPINES

L Galicia , O Factoriza, K Gilles, M Mendoza — Mon, 27 May 2024 00:00:00 +0530

This descriptive study determined the health-related quality of life (HRQoL) of 62 medical front liners (nurses, therapists, radiologic technologists, and nutritionist- dietitians) in one Philippine tertiary hospital during the COVID-19 pandemic. The researcher-made questionnaire, both expert-validated and pilot-tested, and personally administered to the respondents following health and safety protocols, was divided into two (2) parts. Part I dealt with the respondents’ profile in terms of age, gender, occupation, work shift, and length of service while Part II consisting of 23 indicators measured the respondents’ HRQoL in terms of physical, social, and psychological functioning, economic status, and dietary pattern. Descriptive statistics like percentage and weighted mean was used for the respondents’ profile and HRQoL while t-test and Kruskal-Wallis test were used for the difference in the respondents’ HRQoL relative to their profile. Results revealed that majority of the respondents aged 28 and above, were female, working as nurses, had an average work experience of 1-5 years and were assigned to the morning shift. Overall, the respondents’ HRQoL is low in all of its dimensions except for social functioning, having the economic dimension receiving the lowest score. Test of difference showed that male respondents who earned more than female respondents had better HRQoL while radiologic technologists had a better HRQoL compared to other occupations. As a whole, results imply that the quality of life of medical front liners has been affected by the pandemic but they still demonstrate strong resilience and adaptability especially for social dimension of their job since their profession requires constant human interactions and engagement. An action plan was proposed to help improve respondents’ HRQoL especially for the dimensions which received low scores

REDUCING THE PREVALENCE OF COEXISTENCE OF ANEMIA AND STUNTING THROUGH SCHOOL-BASED INTEGRATED INTERVENTIONS FOR GIRLS ADOLESCENT

S Patimah, Y Kurniati, SA Sharief — Mon, 27 May 2024 00:00:00 +0530

: In Indonesia, anemia and stunting are still commonly found among girls adolescent, even though this can happen to the same person and the same time. So intervention is needed to overcome this. The study aims to assess the effect of school-based integrated interventions on the coexistence of anemia and stunting. The quasi-experimental design was used, involving 342 female students from 4 schools, namely two intervention schools (the Ministry of Education, Culture, Research, and Technology) and two comparison schools (the Ministry of Religion). The intervention group received nutrition-health education from trained teachers (4 weeks) and implementation of an integrated adolescent girls Posyandu (4 months) that establish previously to monitor growth, nutritional status, and multi-micro-nutrient supplementation by health center staff. While the comparison group only received nutrition-health education from trained teachers for four weeks. Height measurement adjusted for the age to determine the HAZ-score (stunted: HAZ-Score value is <-2 SD). Measurements of hemoglobin levels using a blood photo meter Hemocue to determine anemia (Hb <12 g/dl). Data were analyzed using the chi-square test and Mc Nemar test. Before the intervention, there was no significant difference (p=0.527) in the coexistence prevalence of anemia and stunting between the intervention group (5.7%) and the comparison group (6.3%). However, after the intervention, there was a significant difference in the prevalence of the coexistence of anemia and stunting between the two groups (p = 0.016). In the intervention group, the coexistence of anemia and stunting was decrease by 1.2%, while in the comparison group increased almost two times (12.5%). Therefore, school-based integrated interventions for female adolescent are crucial as a form of investment to break the chain of malnutrition.

ESTABLISHMENT OF FOOD COMPOSITION DATABASE FOR LOCAL PROCESSED FOODS IN THE STATE OF KUWAIT

B Al-Feeli, A Al-Mutairi — Mon, 27 May 2024 00:00:00 +0530

In Kuwait, there has been an increase in the consumption of fast and processed foods, resulting in a rise in non-communicable diseases. To make informed policy decisions, it is crucial to establish a comprehensive local food database. The purpose of this study was to create a local food composition database The database includes nutrient values for locally processed foods from major Kuwaiti food processing lines. We collected nutrition information from 518 food products' labels of 16 food companies representing Kuwait's primary food processing lines. Following the USDA Food and Nutrient Database for Dietary Studies, we created a Microsoft Excel spreadsheet to establish a food composition database for locally processed food. The products' label information was grouped into six food groups. Each food group's products were classified into four classes based on their level of processing: Minimally processed food, processed food, Culinary processed food, and Ultra-processed food, according to the NOVA classification system. About 74.7% of the collected products were Ultra-processed food, which is high in saturated fats, sodium, and calories, and has negative impacts on global health and nutrition. This is the first study to use the NOVA in Kuwait, and the results will be recommended to policymakers for product classification in the market, visible to consumers as stickers or codes to raise awareness of highly processed food. Moreover, Results are ready to be incorporated into the ESHA food processing system in future research to be accessible to researchers in the nutrition field. This generated database will be a valuable tool for researchers and policymakers to establish preventive actions to reduce the prevalence of NCDs in the population and increase consumers' awareness of processed food.

ANALYSIS OF NUTRITION BISCUITS COMBINATION OF RED ALGAE (Eucheuma Denticulatum (Burman) Collins at Harvey) EXTRACTS AND TEMPE AS A FUNCTIONAL FOOD

S Syakri, S Sartini, UA Miskad, A Aminuddin, S Jalaluddin — Tue, 28 Nov 2023 00:00:00 +0530

The red algae Euheuma denticulatum species (Burman) Collins at Harvey contains important elements including calcium, copper, iron, iodine, and nitrogen, chlorophyll pigments A and B, carotene, lutein, fikoeritrin, fikosinin, and polysaccharide compounds. Tempe is a food made from the fermentation of soybean seeds containing fatty acids, vitamins, minerals, antioxidants, and so forth. This study aims to produce biscuits from a combination of red algae and tempe which will be beneficial for functional food, besides that this biscuit will be tested by chemical analysis. The research method uses an experimental laboratory, the red algae of the Eucheuma denticulatum species is extracted by kinetic maceration with water solvents, the tempeh is dried and caught, after that a formulation is made in the form of biscuits, and after becoming biscuits tested for nutritional content in the form of carbohydrates, proteins, fats, crude fibers , water content, ash content, and calories. Nutrition data analysis was carried out by the one-away Anova test and followed by the LSD posthoc test. From the results of the study obtained biscuits formula 1, 2 and 3 contains (65.31%, 64.66%, 64.98% carbohydrates), (6.01%, 10.52%, 8.34% water content) (1.69%, 2.44%, 2.55% ash content), (18.90%, 18.03%, 18.10% protein), (14.10%, 14.87%, 14.35% crude fat), (1.70%, 1.72%, 1.40% crude fiber), and (4341.0 kcal.kg, 4399.5 kcal.kg, 4424.0 kcal.kg calorie). In conclusion, the formula for biscuits combination of red algae extract and tempe has a large enough calorie according to the existing biscuit standards. The contribution of this research is to produce biscuits that will be used as a functional food for people with dyslipidemia.