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Articles by M.N. Norazmir
Total Records ( 5 ) for M.N. Norazmir
  R. Roszanadia and M.N. Norazmir
  Nutrition information is important for everyone in order to get healthy lifestyle and free from any diseases. This study was attempt to determine the effectiveness of the nutrition programme among special needs students aged 13 to 17 years old by evaluating their changes in knowledge, attitude and practice on healthy eating. Eighty students were involved in this study in which 40 students recruited as intervention group were from Sekolah Menengah Pendidikan Khas (visual impaired). Another 40 students were from Sekolah Menengah Pendidikan Khas Vokasional (hearing impaired) were assigned as control group. They were distributed with questionnaires for pre-test and post-test and a nutrition programme was implemented to the intervention group. A significant improvement in students’ nutrition scores among intervention group before (36.30±4.78) and after (36.55±3.34) attending the nutrition education programme (t = -4.03, df = 39, p<0.05). Improvement in attitude scores also seen when intervention group decreased significantly (t = 2.48, df = 39, p<0.05) from 18.55 (±4.17) to 17.03 (±2.79). However, for practice scores in intervention and control group shows no significant changes. For knowledge and attitude scores among control group showed no significant differences. In conclusion, this study showed nutrition education also may help to give positive impact to the special needs students in healthy eating lifestyle.
  M.N. Norazmir , M.Y. Ayub and M.M.A. Ummi
  The effects of pink guava (Psidium guajava) puree on enzyme activities and histology on High Fat Diet (HFD)-induced obese rats were investigated. Thirty male Sprague-Dawley rats were divided into Control Negative (CN) fed with rat pellet; control positive, low, medium and high dose group (CP, LDG, MDG and HDG) were fed HFD-AIN93G, respectively. CN and CP were given distilled water; meanwhile treated group were given the aqueous puree, at concentration of 500, 1000 and 2000 mg/kg body weight, dissolved in distilled water were administered orally via a drinking bottle, respectively. Pink guava puree was supplemented with the HFD diet for six weeks. The rats were fasted overnight and euthanized under an anesthetic condition with ethyl ether and blood was collected from the posterior vena cava at the end of experiment. A significant reduction in body weight was observed in the treated groups as compared to CN and CP group. Specific activities of Glutathione Peroxidase (GPx), Glutathione Reductase (GR) and Superoxide Dismutase (SOD) of the HFD-induced obese rats were significantly increased in comparison with the CN group. Histologically, the liver and kidney cells in LDG, MDG and HDG showed no significant differences as compared to CN and CP’s liver and kidney cells. Treatment with low, medium and high doses showed improved features in HFD induced-obese rat’s liver and kidney cells. In conclusion, pink guava puree due to its antioxidant role was helpful in protecting organ tissues in experimental animals and has a significant impact on specific activities of HFD induced-obese rats.
  A. Norhidayah , A.S. Babji , M.S. Shazali , M.N. Norazmir and H. Norazlanshah
  A study was carried out to determine the effect of mango and guava extract on frozen Chicken Meat Balls (CMB) storage quality. CMB were added with four different formulations; mango extract (400 ppm); guava extract (800 ppm); synthetic antioxidant (BHA) (200 ppm) and a control group. Antioxidant activities, Total Phenolic Compound (TPC), Ferum (III) Reducing Power (FRAP) and Ferric Thiocyanate (FTC) were also analyzed. Determination of Thiobarbituric Acid (TBA) test and Peroxide Value (PV) were done on CBM samples which had been stored in -18oC for 0, 1, 2 and 3 months and sensory evaluation for 0 and 2 months. TPC showed that mango had higher value at 548.77 μg/100 g fresh weight compared to guava at 222.09 μg/100 g fresh weight. FRAP value significantly (p<0.05) indicated that mango extract able to reduce ferric ions more effectively compared to guava extract. FTC test significantly (p<0.05) showed that both mango and guava extracts efficient slowed down the oxidation process compared to control group after seven days of incubation. PV control group was significantly high (p<0.05); 3.38 meq/kg as compared to other formulation groups. TBA analysis showed that mango and guava extract able to inhibit the oxidation process which similar to BHA. In conclusion, additional mango and guava extract did not affect on frozen CBM storage quality and consumers’ acceptance.
  M.N. Norazmir , M.A. Noor Hasyimah , A. Siti Shafurah , B. Siti Sabariah , D. Ajau and H. Norazlanshah
  The issue of food safety is an issue that is discussed widely, but cases of food poisoning in particular, are still continuing. This may be associated with their own level of knowledge and practices on food safety. This study was aimed to examine the level of food safety knowledge and practices from two secondary school students, to investigate the association between food safety knowledge and practices with gender, to identify the correlation between food safety knowledge levels with practices and to compare the difference of knowledge and practices level between both of the school. Information concerning demographic, food safety knowledge and practices were collected using self-administered questionnaire. 339 students comprising 202 male and 197 female from two schools were randomly selected to answer the questionnaire provided. Analyzed data obtained stated that knowledge on food safety was good for both school and their also practiced on food safety by 79.1% included in good practice range. Results also showed that a high level of food safety knowledge and practices was possessed by both groups, male and female students in quite similar value of means. Correlation between food safety knowledge and practices on food safety indicated, there was a small positive correlation with [r = 0.148, n = 221, p<0.05] for Sekolah Tinggi Arab Maahad and [r = 0.053, n = 178, p<0.5] for Sekolah Menengah Kebangsaan Gelang Patah.
  M.N. Norazmir , H. Norazlanshah , Nuri Naqieyah and M.I. Khairil Anuar
  Nutrition information on food labels has become one of the major components included in Malaysian Dietary Guideline in order to promote healthy dietary habits among Malaysians. This study was aimed to assess the understanding on nutrition label information and ability to perform common nutrition label task and to explore the extent of nutrition label usage as well as the reason associated with the intensity of label used among educated young adults. Cross sectional study conducted by distributing 357 self administered questionnaires among students in UiTM Puncak Alam and only 295 returned (response rate = 82.6%). The questionnaires collected information of demographics, nutrition knowledge and understanding, nutrition label task, item used on nutrition label and the reason of nutrition label use. The mean ages are 21±1.745 which most of the respondent currently study at degree (73.9%) and diploma (26.1%) level. The nutrition knowledge means score 12.08±4.287 where about 37.6% have low knowledge and only 30.5% have good knowledge. In nutrition label task section, majority of the subjects (69.5%) unable to perform resulting in mean score 0.94±1.097. The most item used on food labels are ingredient list (78.3%) while percent daily value information are the least use (56.5%) by the subjects. More than half (53.6%) of the subjects do not use the nutrition label mainly because they do not understand the terms on the label (32.4%). In contrast, the label user uses the label to assess specific nutrient content of the food (38.4%). The level of nutrition knowledge is significantly associated with performance on nutrition label task (p=<0.001) where high proportion of subject with low nutrition knowledge unable to perform the nutrition label task. In conclusion, this study found that there is low understanding of nutrition knowledge and use of nutrition label among young adults.
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