This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.

A guarantee for clean and safe food could be achieved when the standards of food hygiene at each preparation process and cooking practices are monitored and measured accordingly. This research examines the effectiveness of a self-regulatory practice in non-commercial residential establishments. The level of hygiene of cleaned food surface contacts was analysed through swab analysis. After a 24 hours incubation, the RIDA® count plates identified light blue colonies as total coliforms, demonstrating the existence of contamination across the majority of the selected food contact surfaces. This research, therefore, strongly encourage the application of a simple scientific tool to ensure accuracy and efficiency in the measurement of hygiene and sanitisation as it could affect the quality of life of the consumers. Keywords: consumer quality of life; food hygiene; food surface contact; food handler; the on-site premise eISSN 2398-4279 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-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) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ajqol.v4i16.192

Dietary intake is directly affected by the availability of food choices at the cafeteria. Understanding the issues among cafeteria operators in providing healthy eating environment is vital. Thus, a qualitative study was conducted to identify the practice and barriers among cafeteria operators in Selangor. Eleven food handlers were recruited by a convenience sampling. This study revealed respondents have similar understanding of healthy cafeteria and challenges faced by them were making sure every staff has the correct understanding of healthy foods and financial constraint. Respondents suggested to provide training on food handling and health promotion campaign. Ab Hamid, M. R., et.al. / Asian Journal of Quality of Life (AjQoL), 3(12) Jul / Aug 2018 (p.127-136) 128 IntroductionThe prevalence of non-communicable diseases (NCDs) is increasing throughout the years in many developing countries caused by rapid social and economic growth, and it has become a serious health problem (Jan Mohamed et al., 2015). Wolfenden et al., (2015) stated that besides healthy food intake; regular physical activity also contributes to overall health and fitness. The healthy eating environment is related to the dietary intake of an individual. Therefore, this study had come out with factors that associate with healthy cafeteria practice among cafeteria operators. Vyth et al. (2011) stated that a worksite cafeteria is a crucial place where people will be exposed to healthy food choices, and the food intake during lunch appears to contribute significantly to the consumption of this food. It is proven that restaurants are the utmost settings for interventions to improve the food environment (Valdivia Espino et al., 2015). This statement also supported by Khakzand & Aghabozorgi (2015) where they agreed that the environmental condition does have a relationship with food choice. However, Thomas, Puig Ribera, Senye-Mir, & Eves (2015) stated that there are some barriers at worksites that may limit the healthy food choices. In Malaysia, a guideline for a cafeteria had been made public by Malaysian Ministry of Health which is Garis Panduan Penilaian Pengiktirafan Kafeteria Sihat Edisi Kedua 2016. According to this guideline, a healthy cafeteria is defined as a premise that provides, serves and sells food and drink that is nutritious, clean and safe to be consumed. Literature ReviewHowever, the current guideline was not being fully implemented by the foodservice operator, and the reasons remain unclear. Therefore, a study to identify the factors of noncompliance foodservice operator, is necessary to understand the phenomena. According to Gill, Stewart, Treasure, & Chadwick, (2008), interview method is the most suitable method for qualitative study in providing a deeper understanding of social phenomena as compared to quantitative methods. MethodologyA total of 11 respondents were recruited in this study. A semi-structured interview was conducted with managers (n= 3), food handlers (n=5) and cleaners (n=3). Semi-structured interview...

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. Eating outside is more common nowadays especially during working hours. Workers normally will have their meal at the cafeteria. Their dietary intake is directly affected by the availability of food choices at the cafeteria. Thus, a qualitative study was conducted to identify the perceptions of healthy cafeteria among food operators in Selangor, Malaysia. Eleven food handlers at three selected cafeterias were recruited by a convenience sampling based on the inclusion criteria of the study. The respondents consist of three full-time managers, five full-time food handlers, and three full-time cleaners. Semi-structured interviews were conducted with the aid of video and audio recording. The phenomenon of interest was to explore the perceptions, suggestions, challenges and limitation of healthy cafeteria practice among cafeteria operators. The interview transcripts were analysed verbatim based on the objectives and identified themes of the study. Themes include food safety, food handling course, food availability, methods of cooking, foods' hygiene and sanitation. Findings showed that most of the respondents have the similar understanding of healthy cafeteria in which includes healthy menu and clean environment. The respondents also have the knowledge on food safety. The challenges faced by the food handlers were making sure every staff has the correct understanding of healthy foods, using the safe kitchen utensils and financial constraint. Regarding promoting healthy cafeteria environment, the respondents suggested to provide printed educational materials, serve healthy menu selections, organise healthy eating campaign and provide appropriates kitchen utensils. This study revealed that training on food safety and education on healthy food choices are important to provide a healthy eating environment. IntroductionThe prevalence of non-communicable diseases (NCDs) is increasing throughout the years in many developing countries cause by rapid social and economic growth, and it has become a serious health problem (Jan Mohamed et al., 2015). According Majid et al. (2015), the risk factors that can contribute to obesity are genetic, diet intake, physical activity, and the sedentary lifestyle. Mansor & Harun (2014) and Wolfenden et al., (2015) also supported that besides healthy food intake; regular physical activity also contributes to overall health and fitness. In a study by Strasser (2013) recommended that physical activities must be included in preventing and cure obesity. Also, Kimokoti & Millen (2011) claimed that nutrition transition could also cause the increasing number of obesity and metabolic syndrome. On the other hand, research by Davey, Allotey, & Reidpath (2013) proved that energy and food industry also play an important role in creating a healthy li...