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Noor Suzana Osman,Norazmir Md Nor
Pág. 49 - 58
This study aims to provide and identify the best tools for measuring the quality of food service in Malaysian hospitals. The discussion focuses on the models used to evaluate the performance of food service operation in hospitals, as well as review criti...
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Norimah Said,Norazmir Md Nor,Siti Sabariah,Siti Khuzaimah
Pág. 140 - 146
This article aims to present the conceptual framework for the Intervention Health Educational Module and C.H.A.N.G.E design on Childhood Obesity Management for School Health Nurses towards obese school children. Social Cognitive theory, Urie Bronfenbrenn...
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Nuraini Amirah Salhadi,Mohd Ramadan Ab Hamid,Noor Suzana Osman,Norazmir Md Nor
Pág. 141 - 149
The prevalence of obesity around the world is increasing yearly. Dietary intake, physical inactivity, and sedentary lifestyle are the common causes of obesity. This situation has created an urge to improve a healthy eating environment in the community. E...
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Mohammad Halim Jeinie,Mohd Shazali Md. Sharif,Mazni Saad,Norazmir Md Nor
Pág. 150 - 155
This study examines the effectiveness of food safety and hygiene practice (FSHP) among restaurants in a selected Malaysian hotel and impact of FSHP toward culinary intern. It is essential to examine effectiveness FSHP among the hotel restaurants and its ...
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Mohd Bakri Jali,Maaruf Abdul Ghani,Norazmir Md Nor
Pág. 156 - 167
Food manufacturing operations need to fulfil regulatory requirements related to hygiene and Good Manufacturing Practice (GMP) to successfully market their products as safe and high quality products. GMP is a component of the food safety system to ensure ...
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Mohd Bakri Jali,Maaruf Abdul Ghani,Norazmir Md Nor
Pág. 15 - 21
Hazard Analysis Critical Control Point (HACCP) is a food safety system through seven principles to control a biological, chemical and physical hazard. Principles 1 and 2 are the backbones of the HACCP system. However, there are some misinterpretations in...
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Mohd. Shazali Md. Sharif,Norazmir Md. Nor,Ahmad Esa Abdul Rahman,Khairunnisa Mohamad Abdullah
Pág. 227 - 233
This paper attempts to provide and insight into the modernization of Malay food ingredients within Malay communities. Its approach is sociological, using qualitative method of interview and observation, inquiring into the usage of modern food ingredients...
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