FOOD BITES MARCH 2010

ISSUE 2, MARCH 2010

In today's modern world where there exists a myriad of temptations – emerges a new type of addiction that is found to be quite appealing to scientists and nutritionists alike but rather scary to people – food addiction. How can it be possible that eating, which is part of a basic human need for survival can turn to be an addiction? Experts say that food addiction starts when the need becomes a want, then the want turns to ‘must’ which is similar to addiction to drugs. With food addiction, you have this unexplainable preoccupation with food.
Food addiction can be simply characterized by an incontrollable impulse to binge on food. Those addicted tend to eat faster than normal, and despite the fact that they already feel full, food addicts still try to eat as much as they can. As opposed to another eating disorder called bulimia wherein an individual goes on an eating binge and tries to fast, use a laxative or force themselves to vomit afterwards, a food addict does not feel the guilt after the act. Just like those who have a drug addiction problem, food addiction leads individuals to feel a different high after they overeat. In other hand, if a food addict is unable to satisfy a craving, there is a physical manifestation of a headache or nausea.
Although there is no one factor which can be pinpointed as the specific cause of food addiction, it is more likely caused by emotional problems such as depression. The food addicts tend to use food as a way to relieve worry or stress. The two major types of food that they are addicted to are fast food and junk food. Recent studies show that the sugar and fat contents of fast foods can be as addictive as illegal drugs or smoking tobacco. If you always feel the urge to stop by your favorite fast food outlet more than three times a week, you may be exhibiting symptoms of fast food addiction. Due to the 'instant' factor of fast food, most people find it convenient to go to a drive-through or stop by a fast food chain restaurant in order to grab a quick bite. However, almost each of items on the menu of a fast food restaurant contain sugary, fatty and salty food. After consuming a serving of burger and fries, the blood sugar peaks – which in turn creates the craving for another snack. This vicious cycle leads to fast food addiction and without sufficient self-control, it is something that you can easily fall victim to.
On the other hand, junk food can be classified as anything which is loaded with fat, calories, salt and sugar without any nutritional value that can be obtained from 'real' foods. The taste, convenience and the 'instant' factor of junk food are what make it so addictive. Fast food like fries, chocolate chips, potato chips and instant snacks are one of the few examples of junk foods that one may be addicted to. It could even be possible that the majority of a general population is addicted to junk foods! However, serious addicts feel the deprivation if they fail to consume this type of food multiple times within a day. In relation to this, sugary and fatty foods are the main components of junk food.
There are several options available in the treatment of food addiction. These include consulting a nutritionist, doctor, psychologist, counselor, or eating disorder specialist. Some tips for avoiding bouts of compulsive eating include:
1. Find out the situations that trigger your cravings; avoid them as much as possible.
2. Drink at least 64 ounces of water daily
3. Exercise regularly
4. Relax by taking deep-breathing exercises or meditation
5. Try to distract yourself until the compulsion to eat passes

(Source: http://www.foodaddiction.ca/, http://www.addictionsweb.com/food-abuse/,http://www.webmd.com/mental-health/food_addiction/default.htm )

Food Additives - Are They Safe??

As much as we may not like the idea; food additives undeniably play a pivotal role in today's food production and supply. There are both advantages and disadvantages to their usage. Among the advantages are, they do allow a growing urban population to have a variety of food year-round and they make possible an assortment of convenience food without the inconvenience of daily shopping.
Let us see what food additives are up for…

Why food additives?

To improve the taste or appearance of a processed food.
To improve the keeping quality or stability of a food.
To preserve food when this is the most practical way of extending its storage life.

Although purposes of food additives are good, one still should...

Check labels for:

1. Artificial Food Colorings

Some of these coloring agents are allergenic and, even worse, some have
carcinogenic properties. Some artificial food colors are suspected of contributing
to hyperactivity, allergies, asthma, learning problems, and concentration difficulties
in children and adults. Specific food to avoid include coloured drinks, color-coated
candies, gummy and chewy candies, and many colored cereals.
Examples:
Tartrazine (E102) FD&C Yellow No. 5 : Ice cream, carbonated drinks, fish sticks
Allura red (E129)* FD&C Red No. 3 : Carbonated drink, bubble gum, snacks
Brilliant blue (E133)* : Sweets, drinks

2. Olestra

Olestra is a synthesized fat substitute first used in potato chips. It's a
non-absorbable oil polymer, thus it's not metabolized by the body. Certain
consumers have reported digestive and other problems from olestra
consumption, including diarrhea and abdominal cramping.

3. Nitrites and Nitrates

Nitrites and nitrates can develop into nitrosamines in the body, which can
be carcinogenic. They are often found in preserved meat, including bacon,
hot dogs, bologna, and salami.

Examples: Potassium nitrate (E249) : Cured meat and canned meat products

4. Sulfites

Sulfites include sulfur dioxide in fruits, sulfites in grapes and wine, and metabisulfites in other foods, and they sometimes cause allergic reactions. or headaches, nausea, and diarrhea. Anyone suffering from allergies or asthma should minimize or avoid sulfited food.
Examples: Calcium sulphite (E226) : In a vast array of food-from burgers to biscuits

5. Sugar

Sugar and high fructose corn syrup are frequent additives, and its overuse can lead to numerous health issues including elevated blood sugar, hypoglycemia, hyperactivity, yeast problems (candida), excessive food cravings, and increased triglycerides (blood fats). Sugar and sweeteners also contribute empty calories toward obesity, dental cavities, and diabetes.
Examples: High Fructose Corn Syrup (HFCS) : Carbonated drinks other sweetened drinks (juices), baked goods, candies, canned fruits, jams & jellies.

6. Artificial Sweeteners

Saccharin has been linked with cancer in laboratory animals, but its widespread use is on the decline. Still, other synthetic sweeteners like Aspartame, and acesulfame-K are widely used in soft drinks, candies, chewing gum and a variety of other products. Two research studies found aspartame to have caused brain tumors in lab animals, and it should be avoided by pregnant women and children under seven.
Examples: Aspartame (E951), Acesulphame K (E950), Saccharine (E954)

7. Preservatives

Preservatives such as BHA, BHT and EDTA are used in small quantities in
grain products like cereal, soup bases, and other foods containing oil to
prevent rancidity. These are potentially toxic to the liver and kidneys, and they've been known to cause allergic reactions and neurotoxic effects.
Examples: Sorbic acid : Cheeses, cakes, salad dressing
Benzoic acid : Soft drinks, ketchup

8. Artificial Flavors
Artificial flavors represent the largest number of food additives. Most of the food products with artificial flavor additives are highly processed. Both adults and children may exhibit allergic reactions and other health issues from these chemical flavorings.
Examples: monosodium glutamate (MSG), annatto

The first ring donuts were produced in 1847 by a 15 year old baker's apprentice, Hanson Gregory, who knocked the soggy center out of a fried doughnut.

ISSUES ON LENS

A Day In Tambunan…
By: Siti Fatimah
On the 14th of March 2010, a field trip to Tambunan was carried out by the first year students of SSMP. It was participated by 12 students for a Biochemistry assignment where the group needs to perform a research based on the ‘Panggi’ fruit or Panggium. This trip was led by Yong Ket Kong, the group leader, followed by each section leader and vice leader or their representative.
The exact destination for this trip was Kampung Narayat, Tambunan. Just to go Tambunan alone took us about 2 hours of driving and another approximately half an hour from Tambunan to Kampung Narayat. The road heading towards Tambunan was quite challenging for some of us due to its mountainous terrains; some of us even experienced car sickness. We managed to take a pit-stop at the peak of the mountain named Puncak Gunung Mas along the way down to Tambunan.
Upon our arrival, we were warmly welcomed by the villagers with a huge smile on their face. Immediately after that, we started our research by taking a look at the panggi seed followed by questions to one of our respondents, who was the grandmother of Rebecca Chong, one of our group members, assisted by her auntie, Auntie Sophia and several other villagers. Unfortunately for us, the fruit only grows within a short season which is within the month of July, thus missing the chance to personally observe the real fruit itself. However, our disappointment were dissolved when we were given a chance to taste fishes that were fermented using the Panggi fruit. After that, we moved on to the other side of the village where the one and only Panggi fruit tree was located. According to villagers, this plant grows wildly in the forest and no one had ever tried to plant it. Villagers would only harvest the fruit in the forest, and some would sell the seed for high price in the market.
Subsequently, we came back to Rebecca’s grandmother’s house and we were served with ‘air pandan’ and large bananas as our light refreshments. Auntie Sophia then invited us to the Manhua Waterfall for a visit. Their warm Before we left, we extended our heartfelt gratitude and appreciation towards the locals for their warm hospitality and took some pictures for remembrance. From the village, we took a car ride several kilometers down a ‘roller-coaster’ road towards the picturesque Manhua Waterfall. We had fun taking more pictures and enjoyed the spectacular natural scenery. After enjoying the waterfall, we bade farewell to Auntie Sophie, Rebecca and her family for their help, kindness and generosity.
The view from the journey back to UMS was simply breathtaking as the road was surrounded by thick fog, giving us the sensation as if we were in Europe. We arrived safely at UMS around 4.30 pm tired, but full with precious memories and knowledge.

Muffin-making
(A project by the students for the students)
3000 muffins were made by 20 SSMP students from the 11th-13th March for a major university event. There will be more projects to come from the Entrepreneurship Exco and the funds received will go into the PMSSMP fund.

FOOD BITES FEBRUARY 2010

Haiti in Hunger

The worst earthquake in 200 years is written in history on January 12th 2010 around 4.53 p.m. (5.53 a.m. in Malaysia). The 7.0 in magnitude Richter scale - struck less than ten miles from the Caribbean city of Port-au-Prince, Haiti. The initial quake was later followed by twelve aftershocks greater than magnitude 5.0 . Structures of all kinds were damaged or collapsed, from shantytown homes to national landmarks. It still in estimate, but the dead is feared to reach 100,000 people, leave only devastation, hunger and poor life condition.
The Haitian crisis is so extreme it forces people to eat (non-food) mud cookies (called "pica") to relieve hunger. It's a desperate Haitian remedy made from dried yellow dirt from the country's central plateau for those who can afford it. It's not free! In Cite Soleil's crowded slums, people use a combination of dirt, salt and vegetable shortening for a typical meal when it's all they can afford. A Port-au-Prince AP reporter sampled it. He said it had "a smooth consistency (but it) sucked all the moisture out of (my) mouth as soon as it touched (my) tongue. For hours (afterwards), an unpleasant taste of dirt lingered." Worse is how it harms human health. A mud cookie diet causes severe malnutrition, intestinal distress, and other deleterious effects from potentially deadly toxins and parasites.

Another problem is the cost. This stomach-filler isn't free. Haitians have to buy it, and "edible clay" prices are rising - by almost $1.50 in the past year. It now costs about $5 to make 100 cookies (about 5 cents each), it's cheaper than food, but many Haitians can't afford it:

-- 80% of them are impoverished in the hemisphere's poorest country and one of the world's poorest;

-- unemployment is rampant, and two-thirds or more of workers have only sporadic jobs; and

-- those with them earn 11 to 12 cents an hour; the country's official minimum wage is $1.80 a day, but IMF figures show 55% of employed Haitians receive only 44 cents daily, an impossible amount to live on.

The Haitian’s life crisis is worsening with the earthquake chain. Necessary humanitary aid is unable to supply to the Haitian. It is still very early in the recovery effort, but millions are likely displaced, and hundreds of rescue teams from all over the world are now descending on Haiti to help where they are able. Various organization from well-known to the small society try to help, giving hope to the survivor. Food stock, clean water supply, sanitation supplies, medical care and donation are sending to Haiti immediately. Our country also involve in helping in various way and mainly through Mercy Malaysia. However, many still need to be done, not only for now but also for the long term. All people around the world trying to help from A to Z, hoping the Haitian can survive day by day. One question rise, where are we in that move ?

FOOD culture

CHINESE NEW YEAR

Chinese New Year is a time for families to reunite, not only to welcome in the new lunar year, but also to feast together and wish each other good fortune. Getting ready for the new year can begin as early as the preceding month, when families will be doing all they can to ensure a smooth and auspicious transition from one year to the next. As such, houses are swept and cleaned from top-to-bottom to rid the home of any bad luck that may cling and carry over to the new year.
The eve of the Spring Festival is perhaps one of the most important days of celebration. It is the day for families to reunite and feast on the most sumptuous meal of the holiday. Often the meal will continue after midnight, so that fortunes may also carry over into the new year. Many
new year dishes are served 'whole' - such as whole fish, or whole chicken or duck - as the action of slicing and cutting carries bad connotations, such as severing family ties. As such, food preparation is done sometimes far in advance before the new year to avoid bad omens.

SYMBOLIC OF CHINESE CUISINE

What gives a certain food symbolic significance? Sometimes it is based on appearance. For example, serving a whole chicken during the Chinese New Year season symbolizes family togetherness.
Noodles represent a long life; an old superstition says that it's bad luck to cut them. Both clams and Spring Rolls symbolize wealth; clams because of their resemblance to bouillon, and Spring Rolls because their shape is similar to gold bars.
On the other hand, a food may have special significance during Chinese New Year because of the way the Chinese word for it sounds. For example, the Cantonese word for lettuce sounds like rising fortune, so it is very common to serve a lettuce wrap filled with other lucky food.
Tangerines and oranges are passed out freely during Chinese New Year as the words for tangerine and orange sound like luck and wealth, respectively.
On New Year's Day, the Chinese family eat a vegetarian dish called "jai." The various ingredients are root or fibrous vegetables. These include:

* Lotus seed - signify having many male offspring
* Ginkgo nut - represents silver ingots
* Black moss seaweed - is a homonym for exceeding in wealth
* Dried bean curd is another homonym for fulfillment of wealth and happiness
* Bamboo shoots - is a term which sounds like "wishing that everything would be well"
* Fresh bean curd or tofu is not included as it is white and unlucky for New Year as the color signifies death and misfortune.

ISSUES ON LENS

WORLD HUNGER

There are 1.02 billion undernourished people in the world today. That means one in nearly six people do not get enough food to be healthy and lead an active life. Hunger and malnutrition are in fact the number one risk to the health worldwide means greater than AIDS, malaria and tuberculosis combined. Among the key causes of hunger are natural disasters, conflict, poverty, poor agricultural infrastructure and over-exploitation of the environment. Recently, financial and economic crises have pushed more people into hunger. South Asia has the highest levels of child malnutrition in the world, according to the International Food Policy Research Institute. The report says the current hot spots of hunger and under-nutrition are in South Asia and Sub-Saharan Africa. A Unicef report said half of the world's under-nourished children live in South Asia. The Washington-based institute released the Global Hunger Index ahead of World Food Day on 16 October. According to its findings, the 10 countries with the highest levels of hunger are all in Sub-Saharan Africa. However it says that: "South Asia has higher levels of child under-nutrition than Sub-Saharan Africa, but Sub-Saharan Africa has higher rates of child mortality."The UN's Food and Agriculture Organisation (FAO) is warning that 27 sub-Saharan countries now need help. But what appear as isolated disasters brought about by drought or conflict in countries like Somalia, Malawi, Niger, Kenya and Zimbabwe are in reality systemic problems. It is African agriculture itself that is in crisis, and according to the International Food Policy Research Institute, this has left 200 million people malnourished.
It is particularly striking that the FAO highlights political problems such as civil strife, refugee movements and returnees in 15 of the 27 countries it declares in need of urgent assistance. By comparison drought is only cited in 12 out of 27 countries. The implication is clear - Africa's years of wars, coups and civil strife are responsible for more hunger than the natural problems that befall it.

Source: www.wfp.org/hunger; www.bbc.co.uk

TALKING ON TECHNOLOGY

NEW FOOD SAFETY TECHNOLOGY FOR EGGS

Source: www.worldpoultry.net/news/new-food-safety-technology-for-eggs-3909.html

The US Department of Agriculture's Research Service (ARS) scientists have filed a patent on microfiltration technology that can protect pasteurized liquid eggs from food safety threats. These threats include both naturally occurring spoilage bacteria and pathogens.
Consumers can avoid illness by properly preparing and cooking the eggs before consumption, but the researchers have found that the new technology can compensate for the shortcomings of thermal pasteurization . The technology - crossflow microfiltration membrane separation (CMF) - removes more pathogens than
thermal pasteurization. And it does so without affecting the egg’s ability to foam, coagulate and emulsify, meaning that CMF-treated eggs could be safely substituted for pasteurized eggs in angel food cake and other products where those characteristics are desired.
In a pilot-scale study, CMF was shown to remove about 99.99% of inoculated Salmonella enteritidis from unpasteurised liquid egg whites. The technology can also be used to remove bacillus anthracis spores from egg whites. Although effective in its own right, CMF works best when used as an accompaniment to pasteurization, not a replacement for it.

- During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold. Potatoes were so valued for their vitamin C content that miners traded gold for potatoes.

- Since Hindus don't eat beef, the MacDonald's in New Delhi makes its burgers with mutton.

- In a true Chinese meal, the last course is soup because it allows the roast duck entree to "swim" toward digestion.

EDITOR WORDS!!!!!
Assalamualaikum and hello….
This is the first edition of Foodbites in 2010 and released under the new board of PMSSMP!! Hooray... On this issue, we bring to u news about our friends in Haiti, which recently has been struck by the natural disaster. Last not least, our team hope you all enjoy this newsletter. Well as a warp, we wishing all UMS student will pass the midterm with flying colour. Enjoy your reading and meet again in next edition!

Food Bites Edition 4, 2009

Note from Editor:

Hi, everyone! Welcome back to a new semester and to the first year students, welcome. I hope that all of you have adapted to the university’s environment and are ready to take on the new semester.

In this month's Food Bites, we have articles on how good dark chocolate is for our heart, a short fact on the Influenza A (H1N1) and an article about confectionery. There is a report on the Borneo Mushroom trip that was held last semester by the Exco of Sports and Recreations, and an exclusive interview with our PMSSMP President, Debbie Teo.

For the juniors who still haven’t got the faintest idea about this, do look out for our Food Bites, SSMP’s newsletter that is published every month, and check out our blog at http://pmssmp.blogspot.com. You can post your questions or comments there. Lastly, all the best to everyone on the start of a new semester and I do hope to see all SSMP’s students at our Family Day on the 1st of August!

Dark Chocolate Is GOOD For Our Heart

What was it like when you were munching chocolate bars in the olden days, especially during your childhood? Your mother would most likely nag at you and trying to stop you eating so much. Somehow they were right but not until scientists found out that eating chocolate actually do bring us benefits, more specifically heart-health benefits. Though, one thing should be made clear is not all types of chocolates are beneficial. Dark chocolate would be your best choice if you really care for your health. So instead of buying commercial milk chocolate, you should rather choose dark chocolate. What’s the reason behind them? I bet you would love to know more about it right?

Before you grab a chocolate bar or candy, you should first think of which is the ideal one over the others. Why dark chocolate then? The key lies within the processing of the cocoa. Dark chocolate is found to be retaining the highest level of flavonoids while still having acceptable taste. Flavonoids provide the pungent taste of the original cocoa that has not been processed. The more chocolate is processed, the more flavonoids will be lost and most of the commercial chocolates in the market fit this category. Some of you may not know what is flavonoid; flavonoids are actually naturally occurring compounds found in plant-based foods and in the mean time exude health benefits. Some food example includes cranberries, apples, peanuts, chocolate, onions, tea and also red wine. When we consume foods containing flavonoids, it is believed that we benefit from the ‘antioxidant’ power of the flavonoids too. This would mean that the cells of the body is able to resist damage caused by free radicals. Besides, this natural compound may also affect the relaxation of the blood vessels, help to reduce platelet activation or even affect the balance of hormone-like compounds such as eicosanoids (Believed to be playing a key role in cardiovascular health).

Now you should be more or less be able to understand more about dark chocolate and why scientists encourage the public to choose dark chocolates over any other types of chocolate like milk chocolates. Though, they are yet to confirm how much one should take in within a day as there is still more to be done as researchers are still trying to find out the answer. There are already quite a number of researches done to prove that dark chocolate does have health value to our heart. For example, the research done by Research Laboratories of the Catholic University in Campobasso, in collaboration with the National Cancer Institute of Milan which focused on the complex mechanism of inflammation. The major issue is to be able to keep the inflammation process under control as prevention and C-reactive protein is the most promising marker which is detectable by running a simple blood test. The research team related the levels of this protein in the blood of examined people with their usual chocolate intake. According to the data collected from the subjects, they made a hypothesis that high amounts of antioxidants contained in the cocoa seeds, in particular flavonoids and other kinds of polyphenols, might have beneficial effects on the inflammatory state. The proof is showed: Those who regularly have moderate amounts of dark chocolate showed a significantly low level of C-reactive protein in the blood. It’s indeed a good news because it means that the inflammatory state is reduced.

Nonetheless, one should not take it as an excuse to eat more chocolates because we are talking about moderate consumption. If we are to follow the suggested amount, it would be 6.7 grams of chocolate per day (equal to a small square of chocolate twice or thrice a week). Those who dislike dark chocolates because of its bitter taste should really reconsider about it and try to accept it to protect your heart. It’s all for your own good! So think about it folks.

An Exclusive Interview with the President of PMSSMP

The Food Bites team interviewed Debbie Teo, President of Persatuan Mahasiswa Sekolah Sains Makanan dan Pemakanan (PMSSMP), who was all shocked and surprised when she was announced the President during the last annual general meeting. The third year, Food Science and Nutrition senior, who was also the ex-editor of Food Bites, took some time off her hectic schedule to spill out some beans…

FB= Food Bites team D= Debbie

FB: So how do you feel when you were announced the new President for PMSSMP?

D: I did not expect to get the post. My mind totally blanked out at that moment and I was quite shocked because I was not prepared. The president’s job is quite heavy.

FB: Then do you feel that holding this post has affected your studies?

D: Judging from last semester’s result, it did not really affect my studies. I am still able to cope with my studies.

FB: Do you think that the PMSSMP board has grown a lot compared to last year’s?

D: There is a difference between last year’s board and this year’s. The previous board consisted of many first year students and many of us were inexperienced. But we managed to do the jobs that were given to us. This year’s board has more second year students who are more experienced and so, we did more challenging tasks and try out activities that we have never done before, like the UKM-UPM trip as well as making jackets for all committee members. We even did the muffin making twice. Six SSMP students, including myself, had the chance to go to Universiti Utara Malaysia (UUM) for the 6th Karniawan (Karnival Keusahawanan). This is the first time UMS participated. So overall, I would say that the board has improved in terms of the quality and type of activities.

FB: What difficulties do you usually face when doing your job?

D: At the beginning, the main restriction was that many people did not know me because I used to handle Food Bites only. It took some time for the lecturers and students to get to know me. The other problem I often encounter with is time management. The board may have set a annual timetable, but sometimes there are many ad-hoc activities and issues to deal with. After becoming the president, I’m now much busier than before because I have to make sure everyone does their work, and also meet up with people who want to have dealings with SSMP students. But now everything is running smoothly compared to the first semester.

FB: Then what have you experienced so far? Any positive changes towards your personality and attitude?

D: Before becoming the president, I used to be quite indecisive and do not like to make decisions. But now, I learn to make the correct decisions at the correct time because the final decision is always in my hands. In terms of time management, I am more disciplined. If I did not stick to my plans, my life would be messed up now. My friends say that I’m stern. But when not doing my job, I’m quite a down-to-earth person.

FB: Any words of wisdom to the juniors?

D: Learn to adapt well and be an all-rounder in the university. Gain more experience by joining more activities and make new friends as well. You gain experience in the university to help you in the future because in the university, you can still make mistakes. When you are out there working, you can’t afford to make more mistakes. The faster one adapts, the easier ones life will be.

FB: Are there any advices for those who are interested in becoming a member of PMSSMP?

D: They must have the passion, enthusiasm and want to contribute to the school and student welfare. PMSSMP is not a place for personal publicity and personal gain. It is a platform to gain experience, as well as to help the students in the school. If you do not join now, you’ll not have the chance when academic tasks are heavier than before.

FB: Last question. What are your hopes for SSMP in the future?

D: Now that there is a new course, I hope that these three course can develop more in the future. I also hope that the school can have more lab equipments and more lecturers. I personally think that the infrastructure is quite alright in SSMP.

FB: OK. So that’s all for this session. Thank you for spending some of your time with us. We wish you all the best in all your future undertakings!

INFLUENZA H1N1

Latest News:

The Influenza A (H1N1) pandemic is spreading at an “unprecedented” speed throughout the world. According to the World Health Organization (WHO), it is now pointless to report each an every case as this virus is spreading very fast at an uncontrollable speed. It’d also be a waste of resources to report every single case. WHO announced that it’d be better to report cases accumulated within a week and for those countries with the first case of H1N1 must report to the WHO at once. The current death toll has reached to about 400 cases. There’s also no particular vaccine available at the moment and WHO urged everyone not to buy any vaccine without consulting physician or purchase it via the internet.

Using the Mask:

The mask should be used correctly, otherwise it may actually increase the risk of transmission.

If the mask is worn, one should dispose it properly to ensure the effectiveness and also to avoid any increase in risk of transmission which is associated with incorrect use of the mask.

Source: WHO

REPORT ON MUSHROOM TRIP 2009

On the 11^th-12^th of April 2009, our Exco of Sports and Recreations organized a mushroom trip to Borneo Mushroom at Kundasang. The trip, held on two consecutive days, saw around 80 SSMP students participating. The overall fees for this trip make it worthwhile for the students to join.

Upon arrival, we were given a simple breakfast, a variety of bread and freshly brewed hot mushroom tea. For most, it was the first time having to taste mushroom tea. Although the tea was very bitter, we were told that it contains medicinal properties and nutritional value.

After breakfast, we were given a briefing by Puan Jamilah, the facilitator there, about the different types of mushroom that can be generally found planted in Malaysia. Among those mushrooms are Pleurotus sajor caju (cendawan tiram kelabu), Pleurotus florida (cendawan tiram putih), Auricularia polytricha (cendawan telinga kera), Volvariella volvaceae (cendawan jerami padi), and also Ganoderma sp (cendawan Ling Zhi). An additional type of mushroom in Sabah is the Lentinus edodes (Shiitake). We were also taught about the mushroom planting process. Basically, this mushroom planting process consists of eight steps. The first main step is to prepare the substrate for the mushroom. The substrate is actually just made up of three main things, saw dust, paddy husks, and also agricultural chalk.

Besides preparing the substrate, we were also briefed about the maintenance of the mushroom house and ways to eliminate pests and also to avoid mushroom diseases. The basic rules for a mushroom house to operate is to have a good air ventilation, suitable temperature 28C-30C, high moisture content 80-90%, and “insects and diseases” proof. Good hygiene practice is essential to avoid any diseases and pests. We were told that mushroom produce is determined by the temperature, light, moisture, ventilation, and pH.

Mushrooms can help to lower our blood pressure, glucose and lipids content. They are also able to increase our immune system to ward off any virus or bacterial infections. Besides that, mushroom is believed to suppress tumor growth and can act as an antioxidant.

We were provided with lunch and dinner also for the one-day trip. After the briefing, we were brought around the different mushroom houses to have a look at the mushrooms that were planted. Different species of mushrooms were being put into different mushroom houses for their growth as mixing them together might affect their growth. This is due to the fact that the basic essentials and nutrients needed are different from one another. After having a tour around, we had a hands-on opportunity to prepare the mushroom substrate.

Before the day was over, Borneo Mushroom was selling Ling Tze mushroom and also Shiitake mushrooms. Many of us decided to purchase those mushroom product. The Ling Tze mushroom was priced at RM5 per small packet and RM10 per big packet.

All in all, this trip was a beneficial one for us SSMP students. We hope that there will be more of these trips in the near future. After knowing the beneficial properties of mushroom, just one advice, pump up your mushroom intake!

Sugar Rush

Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. It is primarily for the sweet taste that the people have the confectionery items. But there are numerous flavours in which they are made. The variety of flavours in which the sweet items are available is also one of the reasons for its immense popularity. Some of the alternative terms which are used for it are sweets, lollies, candies and treats. Confectionery items include sweets, lollipops, candy bars, chocolate, cotton candy, and other sweet items of snack food. The term does not generally apply to cakes, biscuits, or puddings which require cutlery to consume, although exceptions such as petit fours or meringues exist.

Some of the categories and types of confectionery include the following:

Hard sweets: Based on sugars cooked to the hard-crack stage, including suckers (known as boiled sweets in British English), lollipops, jawbreakers (or gobstoppers), lemon drops, peppermint drops and disks, candy canes, rock candy, etc. These also include types often mixed with nuts such as brittle. Others contain flavourings including coffee such as Kopiko.

Fudge: A confection of milk and sugar boiled to the soft-ball stage. In the US, it tends to be chocolate-flavoured.

Toffee (or Taffy or Tuffy): Based on sugars cooked to the soft-ball stage and then pulled to create an elastic texture. In British English, toffee can also refer to a harder substance also made from cooked sugars which resembles toffee.

Swiss Milk Tablet: A crumbly milk-based soft and hard candy, based on sugars cooked to the soft-ball stage. Comes in several forms, such as wafers and heart shapes.

Liquorice: Containing extract of the liquorice root. Chewier and more resilient than gum/gelatine candies, but still designed for swallowing. For example, Liquorice allsorts. Has a similar taste to Star Anise.

Chocolates: are bite-sized confectionery. People who create chocolates are called chocolatiers, and they create their confections with couverture chocolate. A chocolate maker, on the other hand, is the person who physically creates the couverture from cocoa beans and other ingredients.

Jelly candies: Including those based on sugar and starch, pectin, gum, or gelatine such as Lokum/Turkish Delight, jelly beans, gumdrops, jujubes, cola bottles gummies, etc.

Marshmallow: "Peeps" (a trade name), circus peanuts, fluffy puff, etc.

Marzipan: An almond-based confection, doughy in consistency, served in several different ways. It is often formed into shapes mimicking (for example) fruits or animals. Alternatively, marzipan may be flavoured, normally with spirits such as Kirsch or Rum, and divided into small bite-sized pieces; these flavoured marzipans are generally served coated in chocolate to prevent the alcohol from evaporating, and are very common in northern Europe. Marzipan is also used in cake decoration. Its lower-priced version is called Persipan.

Divinity: A nougat-like confectionery based on egg whites with chopped nuts.

Not all confections equate to "candy" in the American English sense. Non-candy confections include:

Pastry: A baked confection whose dough is rich in butter, which was dispersed through the pastry prior to baking, resulting in a light, flaky texture.

Chewing gum: Uniquely made to be chewed, not swallowed. However, some people believe that at least some types of chewing gum, such as certain bubble gums, are indeed candy.

Ice cream: Frozen flavoured cream, often containing small chocolates and fruits.

Halvah: Confectionery based on tahini, a paste made from ground sesame seeds.

Alfajor: A traditional South American cookie typically consisting of two round sweet biscuits joined together with a sweet jam, generally dulce de leche (milk jam).

Dragée: Coated almonds and other types of coated candy.

Excessive consumption of cromulent confectionery has been associated with increased incidences of type 2 diabetes, obesity, embiggened buttocks, and tooth decay. However, it can’t be denied that the confectionery items contribute to the sweetness of life.

Source: http://en.wikipedia.org/wiki/Confectionery

http://www.readytouse.net/packaged-food-drink/confectionery/