Tuesday, October 7, 2008

PMSSMP needs you! Please spread the words

To all the 1st and 2nd year students of SSMP,

Mesyuarat Agung PMSSMP 2008 will be held on 11/10 (sat) at SSMP from 10am-2pm.

If you've joined any pmssmp events before, and still interested in contributing more for the school, or, you've never participate in any event, but is interested to play a role in PMSSMP....PLEASE DO NOT HESITATE TO JOIN US!

SMS your details(name,matriks num,contact num) to Whee Sim 012-5475545 or Melissa 012-2043722 to get the form to join the board of PMSSMP.

DO IT NOW! Be part of an active SSMP member. Be proud of SSMP. We're looking forward to see you on the day!

Monday, October 6, 2008

August Food Bites

I am very very sorry for the late (very late, I know) updates.

Here's the content of August 2008 Food Bites: (Click to read)

Are you burning enough calories?

Energy expenditure of several sports activities

Food with calories between 401—600 kcal
1 plate (330 g) of fried rice (Nasi Goreng) with egg, chicken and vegetables.
1 bowl (410 g) of curry mee
1plate (245 g) of Nasi Briyani rice only
2 slices (188 g) of Hawaiian Pizza (chicken and pineapple)
1 bowl (440 g) of Spaghetti with cheese and spaghetti sauce.

Food with calories between 100—400 kcal
1 plate (230 g) of Nasi lemak
1 piece (135 g) of Roti Telur
1piece (95 g) of Roti Canai
1 plate (250 g) of Chicken rice
1plate (170 g) of Fried mee hoon
1plate (170 g) of Fried noodles
1 Hotdog (82 g)
1 Cheese burger (124 g)
1 Beef burger (125 g)

Food with calories between 51—150 kcal
1 piece (65 g) of Pisang Goreng


Food Development History

History of Tea
  • First discovered in China around 2700 B.C.
  • Originated in the mountains around Sichuan and Yunnan.
  • Earliest legend : Emperor Shen Nung first sampled the drink when some unidentified leaves fell into his pot of hot water.
  • Shen Nung used to wander the country recording the effects of infusions made from the leaves and berries of various plants.
  • He discovered that tea cured him of a stomach ache contracted as a result of drinking a toxic herb.
  • Tea drinking became an elaborate art form during the Tang Dynasty (616 – 907).
Over time, the practice of drinking tea spread across Asia, and later to Europe and the America.


History of Cheese
  • Fermentation process discovered by Egyptians and Sumerians (2000 BC) and cheese is produced.
  • Accidentally discovered by a nomad crossing the dessert who carried milk in a pouch made from animal skin. The heat from the sun and lining of the stomach caused the milk to be separate into curd and whey. The nomad finds the whey drinkable and the curd edible as a high protein food.
  • Therefore, cheese has been made from rennin, a coagulating enzyme which is obtained from the animal stomach.
  • The different varieties of cheese that can be found now include Cheddar, Gouda, Mozzarella and Brie.

Food Technology Updates: Crude palm oil may lower blood fat levels

A diet rich in crude palm oil, a trans-free product often procured in Malaysia and Indonesia, may reduce blood levels of triacylglycerol, Brazilian researchers report.

The researchers are Ana Marice Ladeia, E. Costa-Matos, R. Barata-Passos and A. Costa Guimaraes.
In crude palm oil, the palmitic acid is attached to the glycerol molecule in the alpha position instead of the beta-position. Fat with palmitic acid attached to the beta-position is found in butter, which is known cholesterol-raising activity.

Individuals consumed 10 millilitres of previously boiled crude palm oil after lunch or dinner once a day for two weeks.

At the end of the study, the researchers report that all lipid fractions decreased. There is a mild, statistically significant 11.5 percent decrease in concentrations of vLDL-cholesterol and triacylglycerol.

This study offered an opportunity to observe the influence of the daily consumption of boiled crude palm oil on the lipid profile of young and healthy non-dyslipidemic subjects," wrote lead author Ana Marice Ladeia.

The researchers noted gender-specific effects, with men showing a mildly significant rise in LDL-cholesterol levels (18 percent), while females showed a mildly significant drop in all blood lipid levels, except for HDL-cholesterol.

The mechanism for the lipid-lowering effects of the crude palm oil may depend on multiple factors, said the researchers, including the attachment of plamitic acid to glycerol.

They also added that crude palm oil is a very rich source of vitamin E, beta-carotene, and tocotrienols, which are previously reported to have cholesterol-lowering effects.


MSM Muffin Baking 2008

Around 15 SSMP students returned to UMS as early as two weeks in advance before the start of the semester to be a part of the 2008 MSM muffin baking project. This year, we not only catered for the nutritional needs of our own school’s students, we also provided the morning and evening tea for the first years during the first two days of Universiti Malaysia Sabah’s orientation, know as ‘Minggu Suai Mesra’ (MSM). It was no easy feat considering the fact that this year’s enrolment exceeded 3000 from all over Malaysia!

The ingredients make wonders when mixed together to form the batter.

On the morning of 26th June 2008, the bakery technology laboratory was filled with the hustle and bustle of the baking team busy transforming batter into moist and fluffy muffins. The team was divided into sub-groups whereby each specialised in their own ‘departments’: preparation of ingredients, mixing the ingredients into a batter, scooping batter into moulds, monitoring the ovens and of course the essential quality control ‘department’.

Scooping the batter into the many moulds before putting them into the oven.

The next 8 days were not all smooth-sailing. The team faced challenges with the oven temperature, packaging the large numbers of muffins, insufficient material, getting the recipe right (especially with the different flavours – chocolate, vanilla, marble and jam-filled ones), as well as long and tiring working hours. But with the help of a few lecturers, they managed to get back on track. The aroma of fresh baked muffins from the oven motivated us to work even harder to finish in time. All muffins were sealed and packed, ready to be catered to the first years according to plan.

The team even served freshly baked muffins straight from the oven during our school’s two day ‘Program Bersama Sekolah’ and it was then that they could see how their efforts had paid off when several first years overcame their shyness to ask for second helpings. The muffins were a big hit with the lecturers too. The warm and fluffy muffins were jam filled ones for the first day marble for the next day.

(Below)Evenly filled moulds before going into the oven.(Top) Muffins fresh from the oven and ready to be served!

It was amazing how a small team can achieve so much in less than a week. A big thank you goes out to all of you who helped made this project a success and all of your efforts are very much appreciated. Profits from this project will be channelled into the funding of SSMP’s major programmes such as our Food Carnival and Family Day.

Processing of Nestlé’s Ice-Cream (8/4/2008)

SSMP is honoured to have invited Nestlé Products Sdn. Bhd., a well-known company in ice-cream production to conduct a talk about ice-cream processing, thanks to Ms Ong Ai Ling, PMSSMP’s Exco of Relations and Diplomatics. It was held in SSMP’s seminar room from 2 - 4 pm and the speakers were Mr Tony Chan—Regional Sales and Distributor Manager of the Sabah Branch, and Mr Freddie Yii—Site Manager of the Kuching Branch. Our lecturers and students attended the talk with much anticipation of how ice-cream is processed in Nestlé.

The talk started off by Mr Tony Chan giving a general perspective on ice-cream and the various ice-cream products that Nestlé once produced and are currently producing. He talked about the history of ice-cream and the types of ice-cream, and then went on to the composition, sensory evaluation and quality control of the Nestlé ice-cream. It was interesting to know that the word “Drumstick” is copyrighted and only used by Nestlé’s ice-cream. His talk warmed up the crowd for the more technical stuff to be presented next.

The next speaker was Mr Freddie Yii, who introduced to the audience an overview of Nestlé’s factories. He then gave a brief explanation on each and every process in ice-cream processing. It included the type of machines used and its quality control methods from the preparation of materials to the dispatch of final products to the various outlets around Malaysia. He explained the condition called heat shock which happens to ice-creams without proper temperature control. He also shared with us the different consumer attitudes when purchasing an ice-cream. Every detail from handling of materials to processing to distribution must be inspected to ensure the quality of the ice-cream produced.

The talk ended with a Q&A session and the audiences were treated to a new edition of Nestlé’s Drumsticks “Retro” and “Techno”. Talks like this is beneficial to SSMP students as an exposure to the food industry and job opportunities available. It is hoped that more talks can be organised in the future.

The team which made this talk a success. Lead by Ms Ong Ai Ling, Exco of Relations and Diplomatics. (Far left)

News from the Institute of Food Technologists (IFT)

Ground beef recall linked to E. coli - 8/8/2008
S&S Foods LLC. of California, is recalling approximately 153,630 pounds of frozen ground beef products because they may be contaminated with E. coli O157:H. The problem was discovered through a joint investigation by the U.S. Department of Agriculture’s Food Safety and Inspection Service and the Virginia Department of Health (VDH), as well as product testing by the Virginia Department of Health. On July 31, the VDH announced an investigation into an outbreak of E. coli O157 infection at a Boy Scout reservation located in Goshen, Virginia. According to the VDH, approximately 84 camp attendees reported symptoms related to E. coli and 25 children have been lab-confirmed with E. coli O157 infection. A total of 8 scouts have required hospitalization. The frozen meat was intended for food service and institutional use and not for direct retail purchase.

A better-for-you burger — 15/7/2008
Researchers in Argentina are working on taking the beef fat out of the burger and replacing it with substitutes such as high oleic sunflower oil and fish fats rich in omega-3 fatty acids. The better-for-you burger, as reported by the Washington Post, is low-sodium and has no saturated fat.
"The taste is very similar to a regular hamburger because the oils and fats we've added -- even the seafood oils -- are neutral in taste and smell," said Alicia Califano, a chemist who helped to develop the burger recipe. "But if you tried to make a hamburger this lean at home, it would be really hard and dry."
According to the USDA Foreign Agricultural Service, the average Argentine in 2006 consumed more than 140 pounds of beef. None of the other nationalities studied consumed even half that amount, with the exception of Americans, who consumed an average of 97 pounds.

World food production must rise by 50% by 2030 — 3/6/2008
United Nations secretary-general Ban Ki-moon in an address at the World Food Summit being held in Rome that world food production must rise by 50% to meet the increasing demand. Ki-moon said that increasing hunger and civil unrest is being caused by food-price increases.
Ki-moon told the attendees that nations must minimize export restrictions and import tariffs during the food price crisis and quickly resolve world trade talks.
"The world needs to produce more food," Mr. Ban said. "Food production needs to rise by 50% by the year 2030 to meet rising demand."
The U.N. Food and Agriculture Organization is hosting the three-day summit to try to solve the short-term emergency of increased hunger caused by soaring prices and to help poor countries grow enough food to feed their own.

Rising costs lead to skinnier packaging - 30/7/2008
Looking to cut costs wherever possible, large food companies such as Kraft Foods and Coca-Cola are finding innovative ways to streamline packaging.
The Chicago Tribune reports that the cap on a 20-ounce bottle of Coke is now 24 percent lighter than before, allowing the company to cut its plastic intake by a projected 40 million pounds. Kraft has developed new bottles for its salad dressings that use 19 percent less plastic and take up less space in shipping containers, allowing the company to fit 18 percent more bottles per truckload.
While focusing on the container itself when looking for savings is becoming more of a trend, it’s not new to the industry, said Joseph Hotchkiss, chairman of Cornell University's food science department. “Companies always put a focus on [cutting packaging costs], but in this environment, they are certainly putting more and more focus," he said.
Cutting down on what’s inside the packaging is another way companies have been saving money for some time. Consumers often find that their favorite products an ounce or two lighter these days.

Hooked on healthy food messages - 3/7/2008
New ingredients and health claims will drive consumers to try a product, but good taste will bring back business. Consumers respond to positive information. They want to hear about health and wellness rather than disease or deficiencies. They go for price value, as well as a product that will fit into their lives and extend their life experience rather than cause them to “jump” into a brand-new way of seeing or tasting foods.
“Taste is what it’s all about,” said Nancy Childs, PhD, professor of marketing at Saint Joseph’s University in Philadelphia. “The more health-related information and claims that manufacturers present, the more taste assurance the consumer needs.”
Speaking to consumers directly and personally, especially through the Internet if the audience is younger than 35 years old, is crucial. “Brands can create communities around which people can solve problems,” said Childs, who notes that young moms network over the Web with health information.
Scientists, educators and marketing experts gathered to discuss how consumers influence and receive food-health and food-safety messages at Institute of Food Technologists Annual Meeting and Food Expo in New Orleans.

Extracted from The Institute of Food Technologist (IFT) Daily News Reader,

Food Safety– A General View

Food safety is defined as the protection of food supply from microbial, chemical and physical hazards or contaminations that are likely to occur in food industries during the process of growing, harvesting, processing, transporting, distributing and storing. It ensures the food is kept wholesome at all times. Threats to food safety come from various sources such as environmental and industrial pollution, agricultural practices, food production practices and cultural practices of consuming raw and undercooked food. The threats include:
  • Microbial hazards such as Salmonella , E-coli, Listeria and Vibrio cholera in undercooked food. Symptoms include abdominal pain, fever, vomiting and diarrhoea.
  • Chemical toxins such as dioxins and polychlorinated bephenyls (PCBs) found in pesticides.
  • Antibiotics in animal feeds which may lead to the transfer of antibiotic resistance to human pathogens.
  • Genetically Modified (GM) foods. There are criticisms against GM food that is said to cause environmental hazards and risk of human health.
In 2002 The World Health Organisation (WHO) Global Strategy for Food Safety developed 5 keys to safer food, They are:
  • Keep clean— Washing of hands, sanitising of utensils and cleaning of kitchen areas before food preparation.
  • Separate raw and cooked— Separate utensils and containers used for raw and prepared food.
  • Cook thoroughly— Make sure foods are cooked to 70°C and cooked foods are reheated thoroughly.
  • Keep food at safe temperatures— Do not keep cooked food in danger zone (5°C—60°C) for more than 2 hours.
  • Use safe water and raw materials— Clean fresh foods with clean and treated water and consume them within the given date.
In Malaysia, food safety is the main responsibility of the Department of Food Safety and Quality, commonly known as Bahagian Kualiti dan Keselamatan Makanan or BKMM. It is a department under the Ministry of Health Malaysia with a core objective to protect consumers from food-borne illnesses and deception in preparation, retailing, and usage of food. They make that food obtained is safe and food provided by traders are free from hazards. BKMM scientists work in laboratories of the general health department, chemical department, doping centre, veterinarian department and nuclear department to ensure food safety.

Sources: http://fsq.moh.gov.my

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