'Ulam' : Consumption Amongst Kelantanese Malay From Selected Districts And Their Antioxidant Properties

Eating styles have been shown to exert a major impact on the quality of life and this can be shown in the health status of the individuals. So the saying ‗We are what we eat‘. The present study was carried out to evaluate the consumption of ‗ulam‘ amongst Kelantanese Malay who were synonyms with the...

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Main Author:	Alias, Nur Nadzifah Che
Format:	Thesis
Language:	English
Published:	2011
Subjects:	R5-920 Medicine (General)
Online Access:	http://eprints.usm.my/42250/1/NUR_NADZIFAH_CHE_ALIAS.pdf
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id	my-usm-ep.42250
record_format	uketd_dc
spelling	my-usm-ep.422502019-04-12T05:26:35Z 'Ulam' : Consumption Amongst Kelantanese Malay From Selected Districts And Their Antioxidant Properties 2011-05 Alias, Nur Nadzifah Che R5-920 Medicine (General) Eating styles have been shown to exert a major impact on the quality of life and this can be shown in the health status of the individuals. So the saying ‗We are what we eat‘. The present study was carried out to evaluate the consumption of ‗ulam‘ amongst Kelantanese Malay who were synonyms with the famous Kelantanese cuisine of nasi kerabu and nasi ulam. 168 participants, 67 male and 101 female had agreed to participate in this survey. They were residents from the districts of Batu Mengkebang, Salor and Tawang, aged 18 years old and above. The result showed 32.8% of male and 32.7% of female participants took ‗ulam‘ daily. 2011-05 Thesis http://eprints.usm.my/42250/ http://eprints.usm.my/42250/1/NUR_NADZIFAH_CHE_ALIAS.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Sains Kesihatan
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	R5-920 Medicine (General)
spellingShingle	R5-920 Medicine (General) Alias, Nur Nadzifah Che 'Ulam' : Consumption Amongst Kelantanese Malay From Selected Districts And Their Antioxidant Properties
description	Eating styles have been shown to exert a major impact on the quality of life and this can be shown in the health status of the individuals. So the saying ‗We are what we eat‘. The present study was carried out to evaluate the consumption of ‗ulam‘ amongst Kelantanese Malay who were synonyms with the famous Kelantanese cuisine of nasi kerabu and nasi ulam. 168 participants, 67 male and 101 female had agreed to participate in this survey. They were residents from the districts of Batu Mengkebang, Salor and Tawang, aged 18 years old and above. The result showed 32.8% of male and 32.7% of female participants took ‗ulam‘ daily.
format	Thesis
qualification_level	Master's degree
author	Alias, Nur Nadzifah Che
author_facet	Alias, Nur Nadzifah Che
author_sort	Alias, Nur Nadzifah Che
title	'Ulam' : Consumption Amongst Kelantanese Malay From Selected Districts And Their Antioxidant Properties
title_short	'Ulam' : Consumption Amongst Kelantanese Malay From Selected Districts And Their Antioxidant Properties
title_full	'Ulam' : Consumption Amongst Kelantanese Malay From Selected Districts And Their Antioxidant Properties
title_fullStr	'Ulam' : Consumption Amongst Kelantanese Malay From Selected Districts And Their Antioxidant Properties
title_full_unstemmed	'Ulam' : Consumption Amongst Kelantanese Malay From Selected Districts And Their Antioxidant Properties
title_sort	'ulam' : consumption amongst kelantanese malay from selected districts and their antioxidant properties
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Sains Kesihatan
publishDate	2011
url	http://eprints.usm.my/42250/1/NUR_NADZIFAH_CHE_ALIAS.pdf
_version_	1747821044085817344

'Ulam' : Consumption Amongst Kelantanese Malay From Selected Districts And Their Antioxidant Properties

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