Fat and sodium value of food served in UMS student activities

Cheah, Weixin (2013) Fat and sodium value of food served in UMS student activities. Universiti Malaysia Sabah. (Unpublished)


Download (14MB) | Preview


The University always encourages students to have activities besides academic study. However, foods provided during student activity are often oily and salty. A laboratory analysis study was designed to determine the fat and sodium content in food served in UMS student activities at the same time compare the fat and sodium value with those nutrients generated from Malaysian Nutrition Composition Database (DietPlus). Factors such as activity, meal, food groups and cooking method were compared and discussed. Samples were collected from specific student activities for analysis. Fat content of the food was determined using Soxhlet method while sodium content was determined using Flamed-Atomic Absorption Spectrometry (F-MS). Results showed that fat and sodium content in food for laboratory analysis were significantly higher (P < 0.001) compare to values obtained from DietPlus software. Fat and sodium content in vegetable dishes were significantly higher (P < 0.05) than other food groups. Results also showed that the frying cooking method was the most frequently used cooking method to prepare food for student activities. University authorities and the government should take actions to ensure healthy food was being served during student activities.

Item Type: Academic Exercise
Uncontrolled Keywords: Flamed-Atomic Absorption Spectrometry (F-AAS), DietPlus, healthy food, fat, sodium, Soxhlet method, cooking method
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 27 Oct 2014 05:00
Last Modified: 13 Oct 2017 07:07
URI: http://eprints.ums.edu.my/id/eprint/9797

Actions (login required)

View Item View Item