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Malaysian Food Composition Database

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PROTOCOLPROTOCOL FORFOR SAMPLINGSAMPLING ANDAND METHODSMETHODS OFOF ANALYSISANALYSIS FORFOR MALAYSIANMALAYSIAN FOODFOOD COMPOSITIONCOMPOSITION DATABASEDATABASE ACKNOWLEDGEMENT On behalf of the National Technical Committee of Malaysian Food Composition Database (FCD), we would like to congratulate the Institute for Public Health (IKU) and Institute for Medical Research (IMR) for their commendable initiatives to establish the protocol for the sampling and methodology for updating Malaysian FCD. We would also like to thank and congratulate all the participating institutions that have contributed significantly and successfully for the completion of this document. We are pleased that the National Technical Committee of Malaysian FCD has successfully initiated the first phase of the Malaysian FCD updated with the establishment of the standard protocol or methodology for creating Malaysian FCD. This protocol is an essential guideline for participating institutions to ensure a standard methodology is used for all food analyses. It is hoped that this document is useful to all the stakeholders especially the participating agencies in ensuring a harmonized application of the methods. This new revision of FCD will benefit those in the field of food and nutrition from various institutions and industries. This strong collaboration should always be maintained for our present and future benefits. We hope the publication of a harmonized sampling and method of FCD will achieve its objective in providing quality nutrient analysis of food for various uses in food and nutrition activities. Therefore, we would like to extend our greatest thanks and appreciations to: Director General of Health Malaysia, Deputy Director General of Health Malaysia (Research and Technical Support) and Deputy Director General of Health Malaysia (Public Health) Director of Nutrition Division, Ministry of Health, Malaysia Senior Director of Food Safety and Quality Division, Ministry of Health Malaysia Directors of the Institute for Public Health and Institute for Medical Research Directors General of Chemistry Department, Ministry of Agriculture and Agro-Based Industry (MARDI), Ministry of Science, Technology and Innovation and Malaysia Palm Oil Board (MPOB) Deans of the Faculty of Allied Health Sciences, Universiti Kebangsaan Malaysia, Faculty of Medical and Health Sciences, Universiti Putra Malaysia, Allied-Health Science, International Islamic University, Faculty of Health Sciences, Universiti Teknologi Mara, Health Science Study Centre, Universiti Sains Malaysia, Faculty of Agrotechnology and Food Science, Universiti Malaysia Terengganu, School of Food Science and Nutrition, Universiti Malaysia Sabah Members of the Technical Working Group (TWG) of Malaysian FCD All the individuals who have directly and indirectly contributed toward the completion of this document. Thank you. i PROTOCOL FOR SAMPLING AND METHOD OF ANALYSIS FOR MALAYSIAN FOOD COMPOSITION DATABASE TABLE OF CONTENTS ACKNOWLEDGEMENT i PART I SAMPLING OF FOODS 1.1 Introduction 1 1.2 Definition 1 1.3 Classification 3 1.4 Sampling Procedure 3 1.5 Portions of foods 6 PART II PROTOCOL FOR COLLECTION AND HANDLING OF RAW, PROCESSED AND PREPARED (FOOD AS CONSUMED) FOOD SAMPLES 2.1 Introduction 8 2.2 Objectives 8 2.3 Scope 8 2.4 Sample coding system 8 2.5 General precautionary measures 12 2.6 Recording of raw food samples 13 A - Identification of food 2.7 Recording of processed food samples 15 A - Identification of food 2.8 Recording of prepared samples 17 A - Identification of food B - Sample handling in the field C - Record of handling in laboratory D - Sample preparation in laboratory E - Flowchart of sample preparation in laboratory 2.9 Recording of laboratory results 27 A - Mandatory nutrients B - Optional nutrients PART III LABORATORY METHOD OF ANALYSIS 3.1 Introduction 31 3.2 Summary method of analysis 31 3.3 Details of method 38 3.3.1 Proximate Analysis Moisture 39 Protein 45 Fat 49 Available Carbohydrate 53 Total ash 54 Total dietary fibre 57 Total sugar 62 Energy 66 ii 3.3.2 Minerals Analysis Digestion method for mineral determination 67 Magnesium, Copper, Zinc, Calcium, Iron, Sodium, and 72 Potassium Selenium and Manganese 78 Iodine 80 Phosphorus 82 3.3.3 Fat soluble vitamins Analysis Vitamin A & Carotenoids 85 Vitamin D 90 Vitamin E 97 Vitamin K 103 3.3.4 Water soluble vitamins Analysis Thiamine (B1) &Riboflavin (B2) 107 Niacin (B3) 111 Pantothenic acid (B5) 115 Pyridoxine (B6) 119 Biotin 123 Folic acid (B9) 126 Cobalamin (B12) 130 Choline 133 Ascorbic acid (Vitamin C) 142 3.3.5 Amino acids Analysis 145 3.3.6 Fatty acids Analysis 152 3.3.7 Cholesterol Analysis 157 3.4 Method Performance 164 PART IV FOOD LIST SECTION 1 – RAW AND PROCESSED FOODS 1.01 Cereals and grain products 172 1.02 Starchy roots, tubers and products 175 1.03 Legumes and legume products 176 1.04 Nuts, seeds and products 177 1.05 Vegetables and vegetable products 178 1.06 Fruits and fruit products 182 1.07 Sugars and syrups 186 1.08 Meat and meat products 188 1.09 Eggs 190 1.10 Fish and fisheries products 191 1.11 Milk and milk products 197 1.12 Oils and fats 199 1.13 Beverages 200 1.14 Miscellaneous 202 iii SECTION 2 – PREPARED FOODS 2.1 Traditional Malaysian Kuih 204 2.1.1 Rice and rice flour based 204 2.1.2 Wheat flour based 206 2.1.3 Legume based 208 2.1.4 Glutinous rice based 208 2.1.5 Tuber based 210 2.1.6 Vegetables and fruits based 210 2.1.7 Porridge and pengat 211 2.1.8 Miscellaneous 211 2.2 Cooked Dishes and Meals 2.2.1 Cereal based 213 2.2.2 Meat and egg dishes 216 2.2.3 Fish and sea-food dishes 218 2.2.4 Vegetable dishes 221 2.2.5 Miscellaneous 223 2.3 Franchised "fast foods” 2.3.1 Chicken 224 2.3.2 Burger 224 2.3.3 Pizza 225 2.3.4 Spaghetti 225 2.3.5 Sandwiches 226 2.3.6 Satay 226 2.3.7 Miscellaneous 226 APPENDIX MEMBERS OF NATIONAL TECHNICAL WORKING 227 GROUP OF MALAYSIAN FOOD COMPOSITION DATABASE 2011 PROTOCOL FOR SAMPLING AND METHODS OF 230 ANALYSIS FOR MALAYSIAN FOOD COMPOSITION DATABASE TECHNICAL COMMITTEE iv PART I: SAMPLING OF FOODS 1.1 INTRODUCTION The main sampling method for new Food Composition Database (FCD) is the stratified sampling whereby units are taken from defined strata (subparts) of the parent population. Within each stratum, the samples are taken randomly. Strata may be regional, seasonal, retail sales point or others as defined by knowledge of the food being studied (Greenfield & Southgate, 2003). Foods collected are divided into raw, processed and prepared (food as consumed) foods (Figure 1). 1.2 DEFINITIONS Raw food is a material in its natural unprocessed form; or, has not had the final stages of processing; or, food that has not been cooked (Wordiq, 2011). Processed food is food that has been altered from their natural state for safety reasons and convenience. The methods used for processing foods include canning, freezing, refrigeration, dehydration and aseptic processing (Nutrition About, 2011). Prepared food is food sold in a heated state or food that is heated by the seller; food where two or more food ingredients are mixed or combined by the seller for sale as a single item; or food sold with eating utensils provided by the seller such as plates, knives, forks, spoons, glasses, cups, napkins, or straws (Minnesota Revenue, 2011). Restaurant is any place or premises, either permanently or temporarily sells food for consumption on the premises whether prepared or not prepared in situ (UHLG, 2006). Stall includes any locked desk, food court, desk, storage, long benches, baskets, chairs, wood, wall display boxes, show boards of any kind or any other related to it, whether mobile or not mobile; and, whether wheeled or not, on which or in which food, beverages or goods of any kind are sold or exposed for sale at any private or public place (UHLG, 2006). 1 FOOD (NATIONAL) Raw and Processed foods Prepared (food as consumed) foods Examples : Fruits, vegetables, oils Examples : Cooked foods Sampling by central group Source/ Source/ Source/ Source/ Source/ Source/ North Central South East Sabah Sarawak Brand 1 Brand 2 Brand 3 Brand 4 Brand 5 Brand 6 (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) Kedah Selangor Johor Kelantan Analysis Analysis Analysis Analysis Analysis Analysis Kota Kinabalu Kuching Alor Setar Shah Alam Johor Baharu Kota Baharu Notes : 1)Example bread, 6 brand such as Gardenia, High 5, Mighty White, Restaurant Stall Restaurant Stall Restaurant Stall Restaurant Stall Restaurant Stall Restaurant Stall Ismalia Bakery, Rhena Bakery and Intisari Bakery will be collected (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) (1 kg) by central group. Analysis Analysis Analysis Analysis Analysis Analysis Analysis Analysis Analysis Analysis Analysis Analysis 2)Example sardine, 6 brand such as Ayam Brand, King Cup, Marina, Yeo's, Tc Boy and Nikko will be collected by central group. Figure 1. Sampling of foods 2 1.3 CLASSIFICATION Foods collected are classified into raw, processed and prepared (food as consumed) foods. Raw and processed foods include cereals and grain products (rice, white/wholemeal/flavoured breads, biscuits, flours, and processed cereal products); starchy roots, tubers and products (chips and flours); legumes and legume products (flours and sauces); nuts, seeds and products; fruits and fruits products; vegetables (starchy roots, tubers, bulbs, leaves, stems and shoots, flowers); and vegetables products; sugars and syrups; meat (beef, chicken, duck, lamb and mutton, pork) and meat products (burgers, patties, hotdogs/sausages, bologna etc); eggs (whole eggs, pasteurized eggs, frozen eggs, dried eggs, high selenium/omega-3 eggs); fish (freshwater and saltwater fish); shellfish (crustacean- crab, lobster, shrimp; mollusk- bivalve (clam, mussel, oyster, scallop), univalve; (abalone, conch, snail), cephalopod (octopus, squid); and fisheries products (crackers, snacks, sauces); milk & milk products (packed liquid/powdered milks, yogurts, cheeses, butter, creams, ghee), beverages (coffee/tea/cocoa mixtures other flavoured packed/ bottled beverages); and oils and fats.
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    Beverages Entree HOT/ COLD MOCKTAIL • Sambal Ikan Bilis Kacang $ 6 Spicy anchovies with peanuts $ 4.5 • Longing for Longan $ 7 • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 • Spring Rolls $ 6.5 • Milo $ 4.5 • Rambutan Rocks rambutan, coconut jelly and rose syrup Vegetables wrapped in popia skin. (4 pieces) • Teh O $ 3.5 • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly $ 6.5 • Tropical Crush $ 7 • Samosa pineapple, orange and lime zest Curry potato wrapped in popia skin. (5 pieces) COLD • Coconut Craze $ 7 coconut juice and pulp, with milk and vanilla ice cream • Satay $ 10 • 3 Layered Tea $ 6 black tea layered with palm sugar and Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, evaporated milk onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 10 $ 6 • Tauhu Sumbat • Soya Bean Cincau $5.5 • Apple Juice A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. soya bean milk served with grass jelly • Orange Juice $ 6 • Teh O Ais Limau $ 5 • Carrot Juice $ 6 ice lemon tea $ 6 • Watermelon Juice $ 12 $ 5 • Kerabu Apple • freshAir Kelapa coconut juice Muda with pulp Crisp green apple salad tossed in mild sweet and sour dressing served with deep $ 5 fried chicken. • Sirap Bandung Muar rose syrup with milk and cream soda COFFEE $ 5 • Dinosaur Milo $ 12 malaysian favourite choco-malt drink • Beef Noodle Salad $ 4.5 Noodle salad tossed in mild sweet and sour dressing served with marinated beef.
  • Signature Emerald All In

    Signature Emerald All In

    SIGNATURE RUBY DIAMO N D MENU UTAMA MENU UTAMA MANIS-MANIS MANJA PERKHIDMATAN MAJLIS Nasi putih / Nasi minyak MENU UTAMA Daging rendang / Daging gulai kawah MENU UTAMA MEJA BERADAP (PERCUMA) Kari ayam kentang / Ayam masak merah Nasi bukhara ‘dom’ (80%) Bubur kacang hijau Nasi beriani / Nasi hujan panas Nasi putih (20%) Cendol ‘jongkong’ Ikan talang masak lemak nenas / Sambal sotong Beriani hujan panas / Nasi bukhara ‘dom’ (80%) Ayam taliwang percik PA system / DJ Ayam goreng berempah 2 jenis kuih Sayur goreng campur Ayam goreng berempah / Ayam masak ‘deng-ge’ Nasi putih (20%) Udang galah bakar Kad kahwin / Digital Daging masak hitam Teh tarik Papadom Daging gulai kawah / Telur masak kurma + kentang Ayam masak ‘deng-ge’ / Ayam goreng berempah Ikan dori masam manis Udang goreng herba Acar rampai / Jelatah / Papadom Daging masak hitam Buah-buahan PEMBUKA SELERA (One time service only) Udang goreng herba Peria goreng herba 300 unit sarung kerusi + riben MANIS-MANIS MANJA Ulaman + sambal belacan Puding mangga Umbut kelapa masak lemak / Peria goreng herba Acar buah Sup cendawan berkrim / Acar rampai / Jelatah / Acar buah Dalca sayur 2 jenis kuih Sup labu berkrim Ikan keli belada / dalca sayur PERKHIDMATAN MAJLIS Papadom Dekorasi meja beradap Teh tarik MANIS-MANIS MANJA Roti pak tam Ikan masin goreng / papadom (PERCUMA) Ulaman + sambal belacan Gubahan buahan (fruit carving) Ulaman + sambal belacan 2 tingkat kek pengantin 2 jenis kuih Pa system / DJ PHOTOGRAFI BUAH-BUAHAN Teh tarik BUAH-BUAHAN Perarakan ais makanan pengantin Kad kahwin / Digital
  • Healthy Food Traditions of Asia: Exploratory Case Studies From

    Healthy Food Traditions of Asia: Exploratory Case Studies From

    Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods.