Toh, Ting Jii (2010) Common cooking ingredients used and the dietary intake during the confinement period and breastfeeding practices of Iban and Orang Ulu women in Tudan, Miri, Sarawak. Universiti Malaysia Sabah. (Unpublished)
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Abstract
Women recruited were 74 Iban and 23 Orang Ulu with full-term infants aged 2 to 12 months attending Klinik Kesihatan Tudan. Data on dietary intake during the confinement period was collected using diet history interview. Majority of the respondents had normal BMI index (18.5-24.9 kg/m2), secondary school education (70.1%), monthly household income less than RM1000 (32.0%) and were unemployed (77.3%). Mean age of the women was 25.8 ± 5.3 years, and ranged from 16 to 38 years at the time of the interview. Mean body weight, height and BMI were 57.5 ± 11.1 kg, 153.1 ± 6.6 cm, and 24.5 ± 4.1 kgjm2, respectively. Most women (82%) practised 30 days of confinement. Equivalent number of the women (33.0%) practised four meals and five meals a day in their confinement period. Ginger (66.0%) is more commonly used in preparing the confinement dishes than Kacangma (50.5%) and rice wine (47.4%). Most women (63.9%) drank tonic alcoholic drink. Respondents had insufficient mean energy intake (77.5%) and calcium (70.7%). Mean intake of protein, iron, thiamin, riboflavin, niacin, Vitamin A and C were 53.1%, 88.5%, 30.0%, 40.7%, 51.4% and 12.2% above RNI. Vegetables and fruits were not restricted in their confinement diet. Most women (56.7%) practised non-exclusive breastfeeding, 41.2% breastfed exclusively and only 2% did not breastfed at all.
| Item Type: | Academic Exercise |
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| Keyword: | cooking ingredient, dietary intake, confinement period, breastfeeding practice, Iban and Orang Ulu, nutrient |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 09 Jul 2013 11:36 |
| Last Modified: | 23 Oct 2017 14:36 |
| URI: | https://eprints.ums.edu.my/id/eprint/6505 |
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