Religious and cultural influences on the selection of menu

Jamaludin, Mohammad Aizat; Rahman, Nur Diyana Abd; Fadzillah, Nurrulhidayah Ahmad; Ramli, Mohd Anuar

doi:10.1016/b978-0-08-101892-7.00002-x

Cited by 3 publications

(4 citation statements)

References 16 publications

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“…The culture of menu selection in terms of social functions and food choice patterns is somewhat lacking in this study [18]. Social functions (religious and communicative functions) are still poorly implemented, so important media are not used in people's efforts to relate to each other, especially in the provision of food [7]. The culture of menu selection related to the pattern of menu selection from the findings of this research is still a small part that is still lacking, this is in accordance with the family income, which is almost half of which is less than 1 million Rupiah, so it greatly affects the consideration of the selection of family food menus and types of menus [18] [19].…”

Section: A Culture Menu Selection In Children With Leukaemiamentioning

confidence: 96%

“…A balanced diet is very helpful in preventing leukemia [5]. Factors that influence meeting nutritional requirements in leukemia patients include Internal factors: physiological factors, psychological factors, and external factors: culture, religion, ethical choices, economic factors, social norms, education/awareness about health, media, and advertising [7][5] [8]. Culture is the most important determinant of food choices.…”

Section: Introductionmentioning

confidence: 99%

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Relationship Between Family Cultural Orientation in Menu Selection and Incidence of Childhood Acute Lymphoblastic Leukemia (LLA) in Surabaya, Indonesia

Indriatie

Novitasari

et al. 2022

International Journal of Advanced Health Science and Technology

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Diseases can be caused by consuming foods that do not have a balanced nutritional value, choosing the wrong diet, or choosing the wrong food menu. Diet is also a risk factor for cancer, such as leukemia. In the outpatient pediatric polyclinic of Dr. Soetomo Hospital Surabaya, leukemia is one of the ten most common diseases. This study aims to analyze the relationship between family culture of menu selection and the incidence of leukemia in children at the Surabaya Halfway House. The population in this study were all mothers or families and children suffering from leukemia waiting for treatment in the hospital and living temporarily in a halfway house on Jl Karang Menjangan, a total of 30 people. This type of research is analytic using a simple linear regression approach/desianalyticallye the dominant factors that influence the culture of food from menu selection with the incidence of leukemia in children. The independent variable in this study is the family culture of menu selection, which is a pattern of behavior that has been carried out by parents or families as a way to meet the needs of food which includes beliefs, knowledge about nutrition, social functions of food, and menu selection, preferences or preferences. The dependent variable is the incidence of Acute Lymphocytic Leukemia (Leukemia/ALL), which is the diagnosis of leukemia based on the medical diagnosis of the patient's status. analyzed by simple linear regression test. Results: the culture of food menu selection (beliefs, knowledge about the food menu, social functions, preferences do not contribute to the incidence of leukeand and mia in children. It is recommended that the culture of food menu selection regarding trust, knowledge, social function, preference is a food menu selection culture that must be maintained because the results obtained mostly have good habits and some are still lacking so it is hoped that the menu selection pattern will become an initial assessment for children diagnosed with cancer to prevent subsequent events.

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Section: A Culture Menu Selection In Children With Leukaemiamentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Relationship Between Family Cultural Orientation in Menu Selection and Incidence of Childhood Acute Lymphoblastic Leukemia (LLA) in Surabaya, Indonesia

Indriatie

Novitasari

et al. 2022

International Journal of Advanced Health Science and Technology

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“…The halal term was first used to designate dietary and food items produced in accordance with Islamic principles and standards (Jamaludin et al , 2018). As new products and services appear, the halal idea has been broadened to encompass nearly any product that promotes Islam’s brand.…”

Section: Introductionmentioning

confidence: 99%

Understanding non-Muslims’ reluctance to halal food: a systematic review

Ramli

Razak

Jaafar

2021

JIMA

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Purpose To tap into the global market, it is important to evaluate and predict the trends of the acceptance of non-Muslims towards halal food products. This review paper aimed to evaluate the evidence relating to the potential barriers to the acceptance of halal food among non-Muslim consumers. Design/methodology/approach The authors searched ScienceDirect, Scopus, Emerald and JSTOR databases. The search for the studies was performed without restrictions by using the terms “Non-Muslim” OR “Jews” OR “Christian” OR “Hindu” OR “Buddha” AND “halal” OR “halalan toyyiban” OR “sharia compliance” AND “food” OR “dietary” AND “perception” OR “opinion” OR “attitude” OR “barrier”. Quantitative studies were included, and the quality of the studies was assessed with the Crowe Critical Appraisal Tool. Findings Two themes were identified to be the potential barriers in the acceptance of halal food among non-Muslim consumers. There were two major factors: weak intention (negative attitude, perceived low behavioural control and perceived low subjective norms) and lack of food safety awareness, whereas the minor factors were as follows: perceived low food quality, halal logo/brand, lack of halal awareness, religious belief, animal welfare, consumer motive, low confidence level, lack of proper marketing/promotion, bad cognitive dissonance, bad food assurance and poor product judgement. Practical implications By realising these potential barriers, it will benefit many parties including stakeholders and the food industry to improve their strategy to expand the halal market, especially for non-Muslims. Originality/value Based on the findings, the authors believe that while research towards halal needs to continue and improve its basis in theory and design, researchers and food marketers can be confident that intention of purchasing halal food products can be increased by securing the aspect of attitude, subjective norms, perceived behavioural control as well as food safety awareness. Based on the identification of these potential barriers, this review hopes to further explain effective methods of communication for conveying halal concept in different parts of the countries.

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“…Muslim societies are not allowed to consume any products containing non-halal components, except under extremely exceptional conditions [ 2 ]. Halal products, including food and pharmaceuticals, are defined as any products including food, cosmetics, and pharmaceuticals that contain ingredients permitted under Shariah law that fulfill the following conditions: (a) do not contain any parts or products of animals that are non-halal by Shariah law or any parts or products of animals which are not slaughtered according to Shariah law; (b) do not contain najs (animals such as amphibians, pig and its derivatives, blood and carrions); (c) safe for human use, e.g., non-poisonous, non-intoxicating or non-hazardous to health according to prescribed dosage; (d) not prepared, processed, or manufactured using equipment contaminated with najs; (e) do not contain any human parts or its derivatives that are not permitted by Shariah law; (f) during its preparation, processing, handling, packaging, storage and distribution, the halal pharmaceutical products are physically separated from any other pharmaceutical products that do not meet the requirements stated in items (a), (b), (c), (d), and (e) above, or any other items that have been decreed as non-halal and najs by Shariah law [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review

Rohman

Windarsih

2020

IJMS

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Halal is an Arabic term used to describe any components allowed to be used in any products by Muslim communities. Halal food and halal pharmaceuticals are any food and pharmaceuticals which are safe and allowed to be consumed according to Islamic law (Shariah). Currently, in line with halal awareness, some Muslim countries such as Indonesia, Malaysia, and Middle East regions have developed some standards and regulations on halal products and halal certification. Among non-halal components, the presence of pig derivatives (lard, pork, and porcine gelatin) along with other non-halal meats (rat meat, wild boar meat, and dog meat) is typically found in food and pharmaceutical products. This review updates the recent application of molecular spectroscopy, including ultraviolet-visible, infrared, Raman, and nuclear magnetic resonance (NMR) spectroscopies, in combination with chemometrics of multivariate analysis, for analysis of non-halal components in food and pharmaceutical products. The combination of molecular spectroscopic-based techniques and chemometrics offers fast and reliable methods for screening the presence of non-halal components of pig derivatives and non-halal meats in food and pharmaceutical products.

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Religious and cultural influences on the selection of menu

Cited by 3 publications

References 16 publications

Relationship Between Family Cultural Orientation in Menu Selection and Incidence of Childhood Acute Lymphoblastic Leukemia (LLA) in Surabaya, Indonesia

Relationship Between Family Cultural Orientation in Menu Selection and Incidence of Childhood Acute Lymphoblastic Leukemia (LLA) in Surabaya, Indonesia

Understanding non-Muslims’ reluctance to halal food: a systematic review

The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review

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