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Article
Publication date: 1 February 2013

Saman Khalesi, Rosita Jamaluddin and Amin Ismail

Flaxseed (FL) is a nutrient rich seed but contains cyanogenic glycosides, which can release hydrogen cyanide (HCN) into the body after consumption. This study aims to determine…

Abstract

Purpose

Flaxseed (FL) is a nutrient rich seed but contains cyanogenic glycosides, which can release hydrogen cyanide (HCN) into the body after consumption. This study aims to determine the cyanogenic content of raw and heated (170°C, 15 min) flaxseed as well as its effect on the blood thiocyanate (SCN) concentration, a derivate of HCN, in rats. Changes in liver and kidney enzymes level of blood are further studied.

Design/methodology/approach

Rats were assigned into groups of control, 10 percent, 20 percent and 30 percent of either raw or heated FL, in basal diet, for duration of 30 days. Cyanogenic content of FL analyzed using picrate method and blood thiocyanate concentration analyzed using high performance liquid chromatography.

Findings

Raw ground flaxseed had 251.14±9.11 mg HCN/kg food, which significantly reduced by 8.5 percent after heating. Generally heated FL groups showed lower (but not significant) blood thiocyanate compared to raw FL groups. Blood SCN elevated by increasing the dosage of flaxseed. However, only in 30 percent raw FL group the difference was significant (p<0.05). Liver and kidney enzymes were not changed significantly in all groups (p>0.05). This study suggests that consumption of flaxseed in high dosage (20 percent to 30 percent) is better to be in heated form to result in lower blood thiocyanate concentration.

Originality/value

This study may provide better understanding for safer usage of flaxseed in animals and even human interventional studies and may be applicable to flaxseed consuming food industries.

Details

Nutrition & Food Science, vol. 43 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 20 July 2010

Rosita Jamaluddin, Nurul Aqmaliza Abd Manan, Aina Mardiah Basri and Muhd Shahrim Ab Karim

The purpose of this paper is to determine patients' satisfaction with the bulk trolley food service system and the effect of the system on energy and protein intakes.

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Abstract

Purpose

The purpose of this paper is to determine patients' satisfaction with the bulk trolley food service system and the effect of the system on energy and protein intakes.

Design/methodology/approach

An interview‐based questionnaire was used to measure patients' satisfaction (n=70) with the hospital food services. Dietary intake of hospital food was determined through one‐day weighed food intake survey and a food record for non‐hospital food.

Findings

The majority of the patients (98.6 per cent) were satisfied and 1.4 per cent was very satisfied with the food service. Energy (kcal) and protein (g) intakes from hospital food were higher than that of outside food (p<0.05). However, most patients did not obtain their full energy and protein requirements from the hospital food provided. Four food service dimensions were found to be significantly correlated with patients' overall satisfaction (p<0.05).

Research limitations/implications

The questionnaire was adapted from the study by Capra et al. and modified to suit the local food service system, thus the application may be context‐specific. The instrument did not measure factors that influence hospital food consumption, nor did it differentiate between the acceptability of different kinds of food. Also a comparison of patients' acceptance between the plated and bulk trolley system was not conducted in this study.

Practical implications

The results of the study can be used as a basis for decision making and for future planning of the food service system. The findings prompt analytical comparison, between the bulk trolley, and plated systems, in determining patients' preference, and to increase food intake.

Originality/value

Patient satisfaction surveys are regularly conducted in the country but none had ever studied the effectiveness of the bulk trolley system in relation to patients' satisfaction. The findings are noteworthy and, compared with the past literature review, the difference in the way the system is carried out in the country may be the contributing factor regarding patients' satisfaction system.

Details

Leadership in Health Services, vol. 23 no. 3
Type: Research Article
ISSN: 1751-1879

Keywords

Content available
Article
Publication date: 20 July 2010

Jennifer Bowerman

351

Abstract

Details

Leadership in Health Services, vol. 23 no. 3
Type: Research Article
ISSN: 1751-1879

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