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Article
Publication date: 17 August 2020

Mohd Ramadan Ab Hamid, Mastura Mohd Isamudin, Siti Sabariah Buhari and Emmy Hainida Khairul Ikram

The purpose of this paper is to assess the value of websites accessible to patients looking for Web-based information regarding hypertension management.

Abstract

Purpose

The purpose of this paper is to assess the value of websites accessible to patients looking for Web-based information regarding hypertension management.

Design/methodology/approach

A cross-sectional research was carried out by finding out Malay and English language websites about hypertension. For this purpose, the keywords “hypertension and treatment” were entered on the Yahoo, Google, Ask.com, Bing and DuckDuckGo search engines, and the first five pages of the results obtained were inspected. The DISCERN tool was deployed for evaluating the quality of information. The actionability and understandability were assessed through the Patient Education Materials Assessment Tool (PEMAT). Eight assessors were asked to assess and grade the involved websites.

Findings

Of the 216 websites, eight (4.0%) conformed to the inclusion norms. All websites were classified into private, 4 (50%); government, 2 (25%) and personal, 2 (25%). The general rating of the eight websites was good (mean 51.6 ± 8.2 on a 75-point scale); however, half of the websites were rated as fair (mean 45.3 ± 3.1 on a 75-point scale). All websites conformed to the standard score of ≥70% for understandability (mean 76.1 ± 11.4), but none for actionability (mean 52.8 ± 13.9). Analysis of variance indicated there was no statistical difference with regards to quality (p = 0.525), understandability (p = 0.484) and actionability (p = 0.188) among the three website sets.

Originality/value

Considering the surplus of websites dedicated to information on hypertension, an independent assessment of the quality of these websites will be advantageous. Patients should be rendered high understandability, quality and actionability to evade deceptive online information.

Details

Nutrition & Food Science , vol. 51 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 April 2004

Amin Ismail and Emmy Hainida Khairul Ikram

This study was aimed to estimate and compare the contents of protein and amino acids in raw, boiled and fried fishes of Indian mackerel “kembong” (Rastrelliger kanagurta)…

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Abstract

This study was aimed to estimate and compare the contents of protein and amino acids in raw, boiled and fried fishes of Indian mackerel “kembong” (Rastrelliger kanagurta), sardine (Sardina pilchardus), red tilapia (Oreochromis mossambicusx) and black tilapia (Oreochromis mossambicus). Protein contents of raw mackerel, sardine, red and black tilapia were 8.1±0.0, 8.4±0.1, 9.6±0.4 and 9.0±0.0 percent, respectively. In a boiled fish, the protein contents were 7.9±0.1, 7.7±0.0, 7.5±0.1 and 8.9±0.1 percent, respectively, and for a fried fish the values were 8.6±0.5, 8.9±0.1, 9.1±0.2 and 8.4±0.0 percent, respectively. It was found that there was a significant difference (p<0.01) in the protein content of the raw fish compared to the heat‐treated ones for all the fishes. The study detected 17 components of essential amino acids (lysine, histidine, threonine, valine, methionine, leucine, isoleucine and phenylalanine) and non‐essential amino acids (arginine, aspartic acid, serine, glutamic acid, proline, glycine, alanine, cystein and tyrosine) in all the fishes. There was no significant difference in amino acids content among the boiled and fried fishes. In conclusion, heat treatment for five minutes in boiling water (100°C) and frying for three minutes in palm oil (160°C) did not alter the quality of protein in all the fishes studied.

Details

Nutrition & Food Science, vol. 34 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

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