...FACTORS INFLUENCING CONSUMER PURCHASE INTENTION OF DIETARY SUPPLEMENT PRODUCTS IN PENANG ISLAND OOI SAY KEAT Research report in partial fulfilment of the requirements for the degree of Master of Business Administration 2009 ACKNOWLEDGEMENT I am grateful. First of all, I would like to express my gratitude to Graduate School of Business, Universiti Sains Malaysia for giving me the opportunity to accomplish this Master of Business Administration course. It has been a pleasant and remarkable experience in my life. My deepest appreciation goes to my supervisor, Dr. Azizah Omar on her unlimited guidance, encouragement and support in steering me through this research. Without her valuable advice and assistance, I may not materialize and complete this research timely. I am also grateful to Mr. Shahidan, for his advice at the early stage of this research. I would like to extend my sincere appreciation to my course mates for their constructive comments and criticisms, which helped me get to where I am. Not forgetting also, my heartfelt gratitude to my colleagues for their generous time to provide insightful comments. Support from you all has not gone unnoticed. Last but not least, I would like to express my gratitude to my parents, family members and friends for their support and understanding throughout my post graduate study. Their unconditional love, patience and encouragement have made this research and my MBA course possible. Thank you so much...
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...Unit 21: Nutrition for Health and Social Care Unit code: L/601/2407 QCF Level 3: BTEC Nationals Credit value: 10 Guided learning hours: 60 Aim and purpose This unit aims to give learners an understanding of current thinking on nutritional health particularly relating to users of health and social care services. Learners will then be able to apply this understanding and make recommendations to improve the nutritional health of an individual. Unit introduction This unit builds on learner understanding of the principles introduced in Unit 5: Fundamentals of Anatomy and Physiology for Health and Social Care. Improvements in the diet of individuals are increasingly being recognised as a significant factor in maintaining, or effecting improvements, in overall health. It is therefore important that people working in the health and social care sectors, or those who are responsible for the wellbeing of others, have a good understanding of nutrition and diet. This unit gives learners an understanding of nutrition from a science-based perspective and of the role that food plays in social contexts. The unit may also provide useful underpinning knowledge for the study of food hygiene and practical culinary skills. Learners will explore concepts of nutrition using the language of nutritional science. Different aspects of nutritional health will be defined and routine ways of measuring this explored. Other aspects of nutritional data will involve describing...
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...24-hour Dietary Analysis Report 2. Introduction a. Why is a dietary assessment required? What tools are used? There are 3 reasons for a dietary assessment 1. Clinical: To assist with the diagnosis and treatment of diet related conditions. 2. Public health: To evaluate the adequacy and safety of food that people eat. 3. Research: To study the relationship between food intake and physiological functions. The tools used for a dietary assessment are * Food record: prospective, 24 hour recall: retrospective, food frequency questionnaire and diet history * Clinical examination/ Medical history * Biochemical analysis * Physical measurement b.24 hour recall i. What is a 24-hour recall? It is a structured interview where a trained interviewer asks their client to recall everything they have had to eat or drink over the last 24 hours, from midnight to midnight. ii. What are the strengths and weakness of a 24-hour recall? Strengths - Involves short term memory - Good response rate - Does not alter diet - Low cost Weakness - Does not measure ‘usual’ intake - Age issues - Memory recall can be bias - Minor foods can be forgotten C. Australian guide to healthy eating i. What are the Australian guide to healthy eating and the Australian dietary guidelines? The Australian guide to healthy eating is a breakdown of the 5 food groups, which visually represents the proportion of each group recommended for consumption each...
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...easy to obtain a mean intake of large group Limitations: information is based only on one day, not usual intake Diet history Involves an interview to determine usual food and fluid patterns of individual over 2-3month periods Frequently used in adults to establish a basis for dietary modification Advantages: useful measure of usual intake Limitations: time consuming, difficult to standardise, relies on memory, believed to have insufficient quantitative value Food Frequency Questionnaire Self administered questionnaire to ascertain how frequently common foods are consumed Advantages: standardised method, cheap, don’t require trained personnel Limitations: limited number of foods included, reliability of the respondent FOOD RECORDS Involves clients recording current intake over a period of time (1-7 days) Weighed records provide accurate descriptions of food consumed Limitations: time consuming, requires cooperation of individual, may show only the actual intake which may be different from the usual intake, individuals may eat differently because they are recording their intake for a purpose EVALUATING DIETARY INTAKE DATA Be aware of errors, limitations of their use, and crude estimates of nutrients in foods Reference Standards Dietary guidelines focus more on food groups and lifestyle patterns rather than specific nutrients Nutrient Reference Values are guidelines to the intake of a range of essential macro and micronutrients ...
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...|[pic] |Syllabus | | |College of Natural Sciences | | |SCI/241 Version 6 | | |Nutrition | Copyright © 2012, 2009, 2008, 2007, 2006 by University of Phoenix. All rights reserved. Course Description This course introduces students to the world of human nutrition. Students examine the components included in a healthy, balanced diet and develop strategies to meet their changing nutritional needs throughout the various stages of life. Specific topics for the course include the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies. Policies Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University policies...
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...Nurses use EBP to support implemented interventions. Researchers gather clinical data and analysis it to determine the most effective intervention to aid in the best outcome for the patient (Joanna Briggs Institution, 2007). Reviewing clinical experiences is the foundation of Evidence-Based Practice. It allows scientists to identify a problem, analyze the individualized situation, identify appropriate and inappropriate measures taken and propose ways to prevent the problem from reoccurring (Joanna Briggs...
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...Research Summary and Ethical Considerations Grand Canyon University NSR-433 Professor Stone August 15, 2015 Research Summary and Ethical Considerations Type 2 Diabetes can be prevented with certain lifestyle changes such as increased physical activity, healthy dietary habits, and weight loss. However, A better understanding of what motivates lifestyle changes and the barriers that prevent the life style changes, especially among overweight individuals with risk of T2D was needed. The study, Motivators and barriers to exercise among adults with a high risk of type 2 diabetes – a qualitative study, was preformed to help fill this knowledge gap. The purpose of this study was to describe the motivators and barriers to exercise among subjects with a high risk of T2D. (Korkiakangas, 2010) Background of study While there was previous research study, the Finnish Diabetes Prevention Study, motivations and barriers to exercise with individuals with Type 2 Diabetes. Prior to this study, there was only one research study on motivation and barriers to exercise with individuals at risk for Type 2 Diabetes. The purpose of this current research study is to obtain more information and to identify and describe the motivators and barriers to exercise among subjects with a high risk of T2D. The obtained information will be used to develop content and methods for counseling. Nursing will be able to use this new developed content and methods for counseling to help guide the patient that...
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...Analysis of Dietary Intake After completing the computerized nutrient analysis of your 7-day food and beverage intake, answer the following questions. 1. Do you feel the three days of the food record are typical of your usual intake? Why or why not? No, using the my fitness pal app made me very cautious of what I ate. I liked it because it made me recognize and distinguish good food choices. 2. How many eating occasions did you average each day? Do you feel you normally eat at designated meal times or would you consider yourself one who snacks frequently? Explain. I am a three to four meal a day type guy. I stuck to the plan eating only 3 meals a day, with a couple of snacks in between. 3. Were there times when you were responding to psychological/social needs for food rather than biological needs? Explain. No 4. Please indicate if your calorie needs from your personal profile are based on the data you inputted or have been adjusted for weight loss, weight gain or for pregnant/lactating mothers. I put in that I wanted to maintain my weight, by doing this I was allowed 2,620 calories before exercising. Individual Dietary Analysis Carbohydrates 1. What was the average number of grams of carbohydrates you ate? 383 2. What is your recommended intake for carbohydrates in grams? 373 3. LIST your carbohydrate rich foods (10 grams or more) from each day in your food record. Which contributes most to your CHO intake, starch or sugar? Baked potato...
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... Food pantries make healthy food options available which helps to lessen this health disparity. Multiple issues are being addressed as the government seeks to guide Americans to a healthier way of life (McCary). Many new health policies have already infiltrated our lives, such as new school lunch regulations, taxes on sugared beverages, and MyPlate. Shortly our nutritional food labels will be replaced. "Calories from fat" will no longer be labeled, however "added sugars" will now be required on the label (U.S. Food and Drug Administration, USDA). Both changes reflect recent breakthroughs in knowledge about healthy nutrition. In A Series of Systematic Reviews on the Relationship Between Dietary Patterns and Health Outcomes, 14 studies were compared to find dietary patterns that decreased obesity. It was found that following a diet that is minimally processed, plant-based, and is high in nutrients and correlates to healthy benefits...
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...UNIT 32: NUTRITION AND DIET Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand nutritional principles Food choice: factors influencing food choice and dietary habits (socio-economic, cultural, religious, ethical, psychological, media, sensory perception); current food trends eg fast foods, snacking Food classification: main food groups (meat, fish and alternatives, milk and dairy foods, bread and cereal foods, fruit and vegetables, fatty and sugary foods); nutritional values of common foods Nutritional requirements: dietary reference values (DRVs) for nutrients and energy; nutrient and energy needs of population subgroups (children, physically active, elderly, pregnancy and lactation) Nutritional status: assessment of the nutritional status of populations and individuals (anthropometric assessment); body mass index (BMI); biochemical; measurement of food and nutrient intake (24-hour recall, weighed inventory, National Food Survey); use of food tables https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6877352272977566396 LO2 Understand the links between diet and health Health: obesity and overweight (nature and extent, causes, treatment); coronary heart disease; dietary fats (saturates, monounsaturates, polyunsaturates, omega-3 fatty acids, trans-fatty acids) and effects on serum cholesterol (LDL and HDL); diet and dental health; fibre/NSP (non-starch polysaccharides) and bowel disorders; diet (eg antioxidant...
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...Bolding Syllabus 1 SCI/241 Version 6: 6.18.2012 – 8.19.2012 Course Design Guide College of Natural Sciences SCI/241 Version 6 The Science of Nutrition Copyright © 2012, 2009, 2008, 2007, 2006 by University of Phoenix. All rights reserved. Course Description This course introduces students to the world of human nutrition. Students examine the components included in a healthy, balanced diet, and develop strategies to meet their changing nutritional needs throughout the various stages of life. Specific topics for the course include: the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies. Policies Faculty and students/learners will be held responsible for understanding and adhering to all policies contained within the following two documents: • • University policies: You must be logged into the student website to view this document. Instructor policies: This document is posted in the Course Materials forum. University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality. Course Materials Grosvenor, M. B., & Smolin, L. A. (2006). Nutrition: Everyday choices. Hoboken, NJ: John Wiley & Sons. All electronic materials are available on the student website. Please make...
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...CRITICAL ANALYSIS: In reflecting on your original topic summary, the research article was to uncover methods of prevention against hypertension in the West Indies in adults through education and dietary modification. In reviewing the research article i noticed that it succeeded in targeting the West Indian population in which the sample chosen consisted of 28 individuals, 21 from Trinidad and 7 from the university of the West Indies. Contrariwise the main purpose of the reviewed research article was to treat patients that where already diagnosed with hypertension. Consequently the article does not particularly address the intended goal of which was to glance at a primary level of prevention of hypertension in the west indies, specifically in a target population range of 20 to 50. Research on this topic could be limited because the pathophysiology of hypertension varies in that it can be essential or secondary. In secondary the major contributing factors are smoking and alcohol and limited focus on the dietary aspect although it does play a role. Smoking of marijuana is a huge cultural thing in the West Indies. Research may be available on the prevention of hypertension in the West Indies with education on smoking cessation of the illicit drug marijuana. Such research may prove to be useful as to whether the lack of education on the detrimental effects of smoking marijuana is a factor in the increasing rate of hypertension in the West Indies and can serve as a primary intervention...
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...had greater improvements in their cholesterol levels and their future risk for cardiovascular events. Released on the heels of this study, JAMA published a meta-analysis of 48 randomized trials of weight loss programs, incorporating over 7000 individuals with overweight or obesity; 25 of the studies examined weight loss at one year, which included over 5000 individuals. At one year, the effect of low fat diets (e.g., Ornish) and low carb diets (e.g., Atkins, South Beach) was similar with median weight loss of 7.27 kg and 7.25 kg, respectively, compared to individuals not on a diet. Both low fat and low carb diets led to somewhat more weight loss than balanced diets (e.g., Jenny Craig, Weight Watchers). At six months, low carb diets led to more weight loss than all other diets. What should people seeking to lose weight do with this conflicting information? There is some evidence that especially over the short-term, low carbohydrate diets might lead to more rapid weight loss than other diets. But, on balance, results for low carb and low fat diets are similar at one year. Ultimately, reality matters more than specific study outcomes. Weight loss is not a sprint but a marathon. Biological and hormonal changes after weight loss lead most people to regain lost weight. Maintaining weight loss requires sustaining dietary changes over the long term,...
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...Gamat based products under the brand name HEALIN and founded the company Hexagon Pharmaceuticals Sdn Bhd which would later be known as Healwell Pharmaceuticals Sdn Bhd (HEALIN 2007). It should be clarified that though the company offers numerous product derived from the aforementioned sea cucumbers, it is the food supplements namely the Gamogen that are chosen as a product to be marketed in the American market. Concerning the United States of America, the reasoning behind it would be discussed in more detail in the later parts but in summary it is due to the degree of opportunity that can be seen in marketing such a product in America such as change in lifestyle trends and even eases of legislations concerning the product. PEST Analysis A PEST analysis is required in order to better understand the target market in order to derive a viable marketing plan for the product. Political...
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...The College Student’s Perception of Healthful Eating Abstract Current research suggests college students have fluctuating eating patterns and are confused about what constitutes a healthful diet. The purpose of this study was to identify the sources by which college students receive nutritional information and what constitutes the best dietary plan for maintaining a healthful lifestyle. The survey instrument used in this study measured the perceptions of college students about their practices in healthful eating and the sources they consulted to receive healthful eating information. It aligned with research that suggests college students choose to consult peers and the Internet for nutritional information over the consultation of a professional. The survey also suggested that college students understand fast food to be contradictory to a healthful lifestyle and choose to minimize their carbohydrate intake but are confused about the best dietary plan to maintain a healthful lifestyle. The results indicate that college students consult their peers and the internet over a professional with regards to healthful eating and that professionals in nutrition should find creative ways to demonstrate proper nutritional habits through the use of peer teaching and through avenues such as the Internet. Introduction Current college students and twenty-first century adults assimilate a wide spectrum of opinions on what determines if a person is healthy or not. Keeling’s research revealed...
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