Wednesday, July 23, 2008

Senarai Adik dan Abang/Kakak Angkat 08/09

In a place full of strangers, anxiety follow us wherever we are.

Fear of unable to catch up with studies, fail to cope with certain circumstances, not knowing exactly about the current and future events, feel lost in directions, or no one to share your problems.....

We understand those feelings because we've been through. Thus we all are very greatful to help our juniors by supporting the 'Adik and Abang/Kakak Angkat' programme...

Click and download the list according to your programme
HS 04
2) HY 07

"Welcome to the family of SSMP, dear brothers and sisters~"

Friday, July 18, 2008

Upcoming events

  1. 27 July - September
    Gerai Gaya Hidup Sihat
    Every Sunday @ Gaya Street, KK

    This activity gives you a chance to meet different people in busy Gaya Street and give free BMI tests as well as adequate nutritional advices to them. 3rd year SSMP students are encouraged to join this programme. For those who are passionate about community nutrition, please contact Ma Zheng Feei at 012-8260743 for further details.

  2. 7 - 10 August
    "Food As Fuel" Food Carnival 2008
    10am - 8pm @ Anjung Siswa

    Opening Ceremony: 8 August 4.30pm @ Dataran Dewan Canselor
    Closing Ceremony: 9 August 7.30pm @ Dewan Canselor

  3. 16 August
    "Family Without Boundary" SSMP Family Day 2008
    7.30am - 8.30pm @ ODEC, UMS

July Food Bites

Contents: (click to read)

Food Technology Updates

Green banana fibres could give noodles nutrient boost

  • Green fruits of plantain and banana contain resistant starch that may boost the fibre content of foods such as instant noodles
  • Noodles formulated with durum wheat flour and isolated plantain starch contained double level of resistant starch compared to those obtained in standard noodles
  • They may represent a dietary option for sectors of the population with particular caloric and glycemic requirements such as diabetic patients and overweight individuals
  • Starches can be divided into three groups: rapidly digestible starch (RDS, digested within 20 minutes), slowly digestible starch (SDS, digested between 20 and 120 minutes), and resistant starch (RS). The latter is not digested but is fermented in the large intestine and has 'prebiotic' properties.
  • Analysis of the cooked noodles showed that as the plantain starch level increased, the total starch (TS) decreased. In addition, the soluble fibre fraction was higher than the insoluble fraction in all the samples prepared
  • Results indicate that in spite of the increased starch digestion rate, plantain starch noodles are a better source of indigestible carbohydrates than pure wheat starch pasta.

Hibiscus Extract

  • Hibiscus is a genus of flowering plants that are native to warm temperate, subtropical and tropical regions.
  • Flowers and herbs are particularly popular as ingredients in Asian products
  • A new natural hibiscus extract is introduced to give a bright red colour to beverages that also comes with standardised anthocyanin content, well known antioxidants - a minimum of 16g per kg of the extract powder. A soft drink would typically contain between two and five grams of powder, depending on the hue and brightness required for the product.
  • Anthocyanins from various fruits have been studied for their potential role in reducing the risk of cancer, ageing and neurological diseases, inflammation, diabetes, and bacterial infections.
  • Flavour-wise, the hibiscus extract "has a typical flower flavour, not strong but with a slight bitterness".
  • French natural ingredients firm Burgundy has been building up the science behind its hibiscus extract to support its use to combat urinary tract infections.
  • Preliminary data suggests regular and premium 200 mg doses of the hibiscus sabdariffa extract may cut the incidence of urinary tract infections by 60 per cent, Burgundy says


Food Development History

History of Bread

Wheat has been cultivated by man since the time before recorded history. It is conjectured by anthropologists that hungry hunter gatherers first stockpiled the grain as a storable food source. When it got wet, it sprouted, and people found that if the grain was planted it yielded yet more seeds.

Grown in Mesopotamia and Egypt, wheat was likely first merely chewed. Later it was discovered that it could be pulverised and made into a paste. Set over a fire, the paste hardened into a flat bread and was kept for days.

In Egypt, around 1000 BC, inquiring minds isolated yeast and were able to introduce the culture directly to their breads. Also a new strain of wheat was developed that allowed for refined white bread. This was the first truly modern bread. Up to thirty varieties of bread may have been popular in ancient Egypt.

The Greeks picked up the technology for making bread from the Egyptians. It then spread over Europe. Bread and wheat were especially important in Rome where it was thought more vital than meat.

Through much of history, a person's social station could be discerned by the colour of bread they consumed. The darker the bread, the lower the social station. This was because whiter flours were more expensive and harder for millers to adulterate with other products. Today, we have seen a reversal of this trend when darker breads are more expensive and highly prized for their taste as well as their nutritional value.

History of Chocolate

Cocoa is said to have originated in the Amazon at least 4,000 years ago.

The Cacao Tree was worshipped by the Mayan civilization of Central America and Southern Mexico, who believed it to be of divine origin.

The first chocolate factories opened in Spain, where the dried fermented beans brought back from the new world by the Spanish treasure fleets were roasted and ground, from which the European version of the drink was made.

Within a few years, the Cocoa beverage made from the powder produced in Spain had become popular throughout Europe. In about 1520, it arrived in England.

The first chocolate that was being eaten in solid form is when bakers in England began adding cocoa powder to cakes in the mid 1600's. Then in 1828 a Dutch chemist, Johannes Van Houten, invented a method of extracting the bitter tasting fat or "cocoa butter" from the roasted ground beans.

Chocolate as we know it today first appeared in 1847 when Fry & Sons of Bristol, England - mixed sugar with cocoa powder and cocoa butter to produce the first solid chocolate bar then, in 1875 a Swiss manufacturer, Daniel Peters, found a way to combine cocoa powder and cocoa butter with sugar and dried milk powder to produce the first milk chocolate.

Source: http://www.gol27.Historyfood.html

Are you food secure?

The recent global fuel hike has greatly affected the economy of many countries including Malaysia, where the prices of daily commodities especially food prices have increased. The Food Summit, organised by the United Nations Food and Agriculture Association (FAO) on 6 June 2008 in Rome, raised the issue about high food prices at its effects on developing countries in Africa, South America and Asia. FAO has decided to provide short and long term assistances to these countries which are badly affected by the food price crisis. People with low income are most affected because they will have a lower food budget and less access to nutritious food which are more expensive. These people may experience food insecurity and malnutrition.

There are two commonly used definitions of food security that come from FAO and the United States Department of Agriculture (USDA).
(FAO): Food security exists when all people, at all times, have access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.
(USDA): Food security for a household means access by all members at all times to enough food for an active, healthy life. Food security includes at a minimum (1) the ready availability of nutritionally adequate and safe foods, and (2) an assured ability to acquire acceptable foods in socially acceptable ways (that is, without resorting to emergency food supplies, scavenging, stealing, or other coping strategies).

From the definition, we understand that food security is affected by factors such as poverty, health, food production, political stability, infrastructure, access to markets, and natural hazards. There are differences in food security between developing and developed countries.

In developing countries, 70% or more of the population live in rural areas and move within their own community. They often have less access to grocery stores with high variety of foods, low income and limited health care. Therefore, people in these countries have a low level of food security. With aids from FAO, a number of developing countries—including countries in Africa—have made good progress in reducing hunger and child malnutrition. However, many are still left behind despite policies that aim to cut poverty and hunger in half by 2015 under the UN Millennium Development Goals.

On the other hand, developed countries are known to have achieved community food security, whereby all community residents obtain a safe, culturally acceptable, nutritionally adequate diet through a sustainable food system that maximizes community self-reliance and social justice. In addition to that, Strong economic growth in developed countries brings change in world food demand towards high-value agricultural products and processed foods.

Measures are taken by FAO to overcome the food price crisis, such as helping small scale farmers to increase their crop production and integrate with the international market. They will also help increase their food stock capacities and work on their food security risk management. Last but not least, the development of biofuels due to the high petrol price is focused by FAO to help achieve and maintain food security.


Please do check out the latest food information under 'food bites' and recent updates.

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