The purpose of this paper is to determine the students' behavioural intention to use electronic food ordering in Kuala Terengganu. The quantitative method was applied through an online questionnaire survey distributed to randomly selected respondents in two universities in Kuala Terengganu, and 362 online questionnaires were completed and returned with reliable and meaningful results. The result clearly shows that the majority of the students have a positive intention to use electronic food ordering services due to perceived convenience, customer control, attractive marketing, and eagerness to use technology during Covid-19. Besides, they feel that electronic food ordering is user-friendly, and they can get sufficient information to order. Therefore, this study is vital in providing knowledge and information to the food industry player in identifying all the advantages of having an online ordering system during the pandemic. In line with that, online ordering is the only source of revenue for local food businesses by helping them from permanent closures during this challenging time and take advantage of electronic food ordering as one of their long-term marketing strategies.

The aim of this paper is to determine the associated factors that influence students' decision to have a dietary supplement in their daily intake. The participants for this study are bachelor degree students in three Terengganu local universities. Data were obtained through online questionnaires. Among 406 respondents, 126 (30.9%) are currently using dietary supplements. The prevalence of dietary supplement used does not differ significantly between males and females. However, most respondents claimed decreases in their Body Mass Index -and it is higher in non-associated science students as compared to science-associated students. The most used sources of information are the internet, and the most popular places to obtain their supplement are pharmacy and drugstore. Furthermore, the main reason for dietary supplement consumption is to maintain their health level, and most of them consumed only one supplement. Results of this study extend and provide additional information to the existing research by extending the area of research and beneficial to the supplement industry, especially in Terengganu. However, future research in this area is recommended to expand in other area and population in Malaysia. Therefore, supplement consumption among university students is still controllable.

This paper aims to identify the challenges of the cook-chill system implementation in school foodservice. In this qualitative approach, data were gathered through interviews with food contractors in seven different school in Selangor. Three issues, including a lack of awareness about the cook-chill system, inadequate management, and lack of training, were discovered using qualitative content analysis (QCA). The respondents believed the system was better suited for airlines or hospitals than school foodservice operations, which produced a large volume of meals everyday. This study could contribute a better understanding on the complexity of the cook-chill system, particularly for the school foodservice. Keywords: School foodservice; cook-chill system; challenges; implementation eISSN: 2398-4287 © 2022. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-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/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI:

The implementation of the Food Bank Siswa program is one of the strategies to eliminate hunger and food insecurity. This study was conducted to determine the effectiveness of the Food Bank Siswa program that has been implemented in Malaysia's public higher institutions and to ascertain the impact of the Food Bank Siswa program among B40 students in UTeM. A cluster sampling was used. The data from 52 respondents were obtained through online survey questionnaires and analyzed using SPSS software. The results indicated that the Food Bank Siswa program had the most prominent impact on food insecurity since most of the B40 students in UTeM were more satisfied with the role of the program in preventing food insufficiency. This study perhaps could help in spreading public awareness about this program among Malaysian citizens. Consequently, the government will become more proactive in strengthening the operation of the Food Bank Program in order to be more systematic. Finally, the Food Banks Siswa program have the potential to be implemented and expanded to all public and private universities in Malaysia as it provides useful insight that impact student's food security in supporting the government programs and plans; National Key Results Areas (NKRA) and Sustainable Development Goals (SDGs).

More than one billion meals are served in flights annually, making airline catering a lucrative industry. This study is to assess the meal quality of inflight catering company that uses the cook-chill system and its relation to the employee’s job satisfaction. Using a quantitative approach, 117 questionnaires were given to the workers to describe their experience. The findings revealed that cook-chilled meals had consistent quality, palatability, flavor and appearance and strongly related to the workers’ job satisfaction (r=0.758 and 0.709, respectively). Therefore, the cook-chill system is appropriate for mass production, but the safety and quality still depend on employee motivation. Keywords: Cook Chill System; In-Flight Catering; Meal Quality; Employees’ Satisfaction eISSN: 2398-4287 © 2022. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-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/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v7i22.4137