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Tengku Alina Tengku Ismail,Rohana Abdul Jalil,Wan Rosli Wan Ishak,Noor Fadzlina Hamid,Wan Suriati Wan Nik,Hamid Jan Jan Mohamed,Nor Haslina Mohd,Wan Nor Arifin,Wan Mohd Izani Wan Mohamed,Mohd Ismail I 대한가정의학회 2018 Korean Journal of Family Medicine Vol.39 No.1
Background: A qualitative study providing an in-depth exploration of people’s view and the increasing burden of overweight and obesity is required. This study aimed to explore the understanding of dieting and previous experi-ences on weight loss attempts among overweight and obese government employees in Kelantan, Malaysia, prior to recruitment into the intervention program.Methods: Thirteen focus group discussions involving 129 participants from a weight-loss intervention program were conducted within the first 1 month of recruitment. These discussions were moderated by two trained re-searchers in the Malay language and assisted by an interview guide. They were audio-recorded and transcribed verbatim. A thematic analysis was performed, and codes and themes from each discussion were constructed.Results: The participants understood dieting with various meanings, including skipping meals and removing rice from daily diets. They applied numerous methods to lose weight and achieved various outcomes. Health and ap-pearance, social support, and compliance with current trends were the factors motivating these participants to lose weight. Their determination to lose weight was limited by lack of self-control and motivation, experiences of un-pleasant effects, influence on weight, and environmental and health factors.Conclusion: Real-life weight loss experiences and perceptions provided relevant insights into current weight loss management strategies. Some of these issues and misunderstandings should be emphasized in weight loss strate-gies during health promotion.
Koh, Wee Yin,Utra, Uthumporn,Rosma, Ahmad,Effarizah, Mohd. Esah,Rosli, Wan Ishak Wan,Park, Yong-Ha 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 22.28 and 9.07% w/v, respectively, were made into a pumpkin-based beverage and fermented with water kefir grains for 24 h at $32^{\circ}C$. The optimized fermented pumpkin-based water kefir beverage was found to be non-alcoholic, achieved good overall acceptability and high Lactobacillus, acetic acid bacteria and yeast cell viability of approximately $10^{12}$, $10^9$ and $10^9CFU\;mL^{-1}$, respectively. Overall, the optimized product attained superb technological characteristics and has the potential for industrial exploitation as a refreshing water kefir drink.
Wee Yin Koh,Uthumporn Utra,Ahmad Rosma,Mohd. Esah Effarizah,Wan Ishak Wan Rosli,박용하 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 22.28 and 9.07% w/v, respectively, were made into a pumpkin-based beverage and fermented with water kefir grains for 24 h at 32 C. The optimized fermented pumpkin-based water kefir beverage was found to be non-alcoholic, achieved good overall acceptability and high Lactobacillus, acetic acid bacteria and yeast cell viability of approximately 1012, 109 and 109 CFU mL-1, respectively. Overall, the optimized product attained superb technological characteristics and has the potential for industrial exploitation as a refreshing water kefir drink.