Practice and Challenges towards Healthy Cafeteria in Selangor, Malaysia
Keywords:Dietary intake, Healthy Eating, Cafeteria Operator
Dietary intake is directly affected by the availability of food choices at the cafeteria. Understanding the issues among cafeteria operators in providing healthy eating environment is vital. Thus, a qualitative study was conducted to identify the practice and barriers among cafeteria operators in Selangor. Eleven food handlers were recruited by a convenience sampling. This study revealed respondents have similar understanding of healthy cafeteria and challenges faced by them were making sure every staff has the correct understanding of healthy foods and financial constraint. Respondents suggested to provide training on food handling and health promotion campaign.
Keywords: Dietary intake, Healthy Eating, Cafeteria Operator
eISSN 2398-4279 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.
Abdullah, N. N., Mokhtar, M. M., Bakar, M. H. A., & Al-Kubaisy, W. (2015). Trend on Fast Food Consumption in Relation to Obesity among Selangor Urban Community. Procedia - Social and Behavioral Sciences, 202(December 2014), 505–513.
Adedeji, O. A., & John, U. I. (2015). Food Environment and Unhealthy Eating Habits among Adolescents in Tertiary Institutions. American International Journal of Research in Humanities, Arts and Social Sciences, 9(1), 72–77.
Alonso, E. B. (2014). The impact of culture , religion and traditional knowledge on food and nutrition security in developing countries, (30), 79.
Baş, M., Şafak Ersun, A., & Kivanç, G. (2006). The evaluation of food hygiene knowledge, attitudes, and practices of food handlers’ in food businesses in Turkey. Food Control, 17(4), 317–322.
Cheong, S. M., Kandiah, M., Chinna, K., Chan, Y. M., & Saad, H. A. (2010). Prevalence of obesity and factors associated with it in a worksite setting in Malaysia. Journal of Community Health, 35(6), 698–705.
Condrasky, M. D., & Hegler, M. (2010). How Culinary Nutrition Can Save the Health of a Nation. Journal of Extension, 48(2), 1–6.
Contento, I. R. (2008). Nutrition education: Linking research, theory, and practice. Asia Pacific Journal of Clinical Nutrition, 17(SUPPL. 1), 176–179.
Din, N., Zahari, M. S. M., Othman, C. N., & Abas, R. (2012). Restaurant Operator’s Receptiveness towards Providing Nutritional Information on Menu. Procedia - Social and Behavioral Sciences, 50(July), 699–709.
Dixon, C. S. (2015). Interviewing adolescent females in qualitative research. Acta Polytechnica Hungarica, 12(8), 2067–2077.
EFSA (European Food Safety Authority), 2010. Application of systematic review methodology to food and feed safety assessments to support decision making. The EFSA Journal (2010), 8(5):1637, pp. 1-90.
George, A., Berner, M., Dunning, R., Allison, G. S., Ammons, D. N., Anderson, A. M., … Markham, J. M. (2015). North Carolina Public School Kitchen Capacity Study : Healthy Foods , Farms , and Kids, (July). Retrieved from https://www.sog.unc.edu/publications/reports/north-carolina-public-school-kitchen-capacity-study-healthy-foods-farms-and-kids
Jan Mohamed, H. J. B., Yap, R. W. K., Loy, S. L., Norris, S. A., Biesma, R., & Aagaard-Hansen, J. (2015). Prevalence and Determinants of Overweight, Obesity, and Type 2 Diabetes Mellitus in Adults in Malaysia. Asia-Pacific Journal of Public Health / Asia-Pacific Academic Consortium for Public Health, 27(2), 123–135.
Jeon, M.-S., Park, S.-J., Jang, H.-J., Choi, Y.-S., & Hong, W. (2015). Evaluation of sanitation knowledge and practices of restaurant kitchen staff in South Korea. British Food Journal, 117(1), 62–77.
Khakzand, M., & Aghabozorgi, K. (2015). Achievement to Environmental Components of Educational Spaces for Iranian Trainable Children with Intellectual Disability. Procedia - Social and Behavioral Sciences, 201(February), 9–18.
Lee, J., & Park, S. (2015). Consumer attitudes , barriers , and meal satisfaction associated with sodium-reduced meal intake at worksite cafeterias, 9(6), 644–649.
Lessa, K., Zulueta, A., Esteve, M. J., & Frigola, A. (2017). Study of consumer perception of healthy menus at restaurants. Food Quality and Preference, 55, 102–106.
Lin, G. G., & Scott, J. G. (2012). NIH Public Access, 100(2), 130–134.
Luckhaupt, S. E., Cohen, M. A., Li, J., & Calvert, G. M. (2014). Prevalence of obesity among U.S. workers and associations with occupational factors. American Journal of Preventive Medicine, 46(3), 237–248.
Maes, L., Van Cauwenberghe, E., Van Lippevelde, W., Spittaels, H., De Pauw, E., Oppert, J. M., … De Bourdeaudhuij, I. (2012). Effectiveness of workplace interventions in Europe promoting healthy eating: A systematic review. European Journal of Public Health, 22(5), 677–683.
McDermott, A. J., & Stephens, M. B. (2010). Cost of eating: Whole foods versus convenience foods in a low-income model. Family Medicine, 42(4), 280–284.
Roberto, C. A., Schwartz, M. B., & Brownell, K. D. (2009). Rationale and Evidence for Menu-Labeling Legislation. American Journal of Preventive Medicine, 37(6), 546–551.
Rockett, H. R., Field, A. E., Colditz, G. A., Gillman Elsie M Taveras, M. W., Berkey, C. S., Rifas-Shiman, S. L., … Gillman, M. W. (2005). Index and Diet Quality in Older Children and Adolescents Association of Consumption of Fried Food Away From Home With Body Mass Association of Consumption of Fried Food Away From Home With Body Mass Index and Diet Quality in Older Children and Adolescents. Pediatrics, 116(4).
Seaman, P., & Eves, A. (2010). Perceptions of hygiene training amongst food handlers, managers and training providers - A qualitative study. Food Control, 21(7), 1037–1041.
Sonnenberg, L., Gelsomin, E., Levy, D. E., Riis, J., Barraclough, S., & Thorndike, A. N. (2013). A traffic light food labeling intervention increases consumer awareness of health and healthy choices at the point-of-purchase. Preventive Medicine, 57(4), 253–257.
Thomas, E. L., Puig Ribera, A., Senye-Mir, A., & Eves, F. F. (2015). Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study. Journal of Nutrition Education and Behavior, 48(2), 138–145.e1.
Valdivia Espino, J. N., Guerrero, N., Rhoads, N., Simon, N.-J., Escaron, A. L., Meinen, A., … Martinez-Donate, A. P. (2015). Community-based restaurant interventions to promote healthy eating: a systematic review. Preventing Chronic Disease, 12, E78.
Voon, B. H. (2012). Role of Service Environment for Restaurants: The Youth Customers’ Perspective. Procedia - Social and Behavioral Sciences, 38(December 2010), 388–395.
Wang, R., & Kaiser, H. M. (n.d.). Does Advertising Content Matter? Impacts of Healthy Eating and Anti-Obesity Advertising on Willingness-to-Pay by Consumer Body Mass Index, (August 2015), 1–41.
Wiggins, S., Keats, S., Han, E., Shimokawa, S., Alberto, J., Hernández, V., & Claro, R. M. (2015). The Rising Cost of a Healthy Diet, (May), 1–64. Retrieved from http://www.odi.org/sites/odi.org.uk/files/odi-assets/publications-opinion-files/9580.pdf
Woh, P. Y., Thong, K. L., Behnke, J. M., Lewis, J. W., & Mohd Zain, S. N. (2016). Evaluation of basic knowledge on food safety and food handling practices amongst migrant food handlers in Peninsular Malaysia. Food Control, 70, 64–73.
Wolfenden, L., Jones, J., Finch, M., Rj, W., Sl, Y., Ej, S., … Cm, W. (2015). Strategies to improve the implementation of healthy eating , physical activity and obesity prevention policies , practices or programmes within childcare services ( Protocol ). Cochrane Database of Systematic Reviews, (7).
World Health Organization. (2014). Global Health Observatory (GHO) Mortality and Global Health estimate.
You, W., Zhang, G., Davy, B. M., Carlson, A., & Lin, B.-H. H. (2009). Food consumed away from home can be a part of a healthy and affordable diet. Journal of Nutrition, 139, 1994–19999.