SUBANG JAYA- The fact that for every two meal, one was eaten outside was highlighted in a press conference in Taylors on 9 Sept.
The newly released data from the Malaysian Food Barometer (MFB) in the press conference indicated that the habit of eating out will only increase over time.
MFB is a food research which combined socio-anthropological surveys and nutritional surveys, headed by the Chair of Food Studies Professor Jean Pierre Poulain.
It also revealed in the study that those who live in cities cared more on the pleasure derived through meals rather than preventing health issues.
Staple Malaysian meals are high in carbohydrates and have little nutritional value, which cause an increase in the problem of obesity.
As such, Professor Jean Pierre pointed out that the food service operators are well positioned to help fighting issues like obesity as they have control over ingredient and type of food served to customers.
The Director of Disease Control, Dr Chong Chee Kheong said that obesity has long been an issue which the Ministry of Health had been aware of, and is glad that the MFB will be able to shed more light on food culture of Malaysians.
To complement the efforts of combating obesity, Taylor's School of Hospitality students are guided by their lecturers to craft healthy menus as part of their curriculum.
The Programme Director of Culinology, Dr Chong Li Choo, said that culinology students are to find new methods to prepare traditional food which are healthier while still tasting good as part of their final year project.
The newly released data from the Malaysian Food Barometer (MFB) in the press conference indicated that the habit of eating out will only increase over time.
MFB is a food research which combined socio-anthropological surveys and nutritional surveys, headed by the Chair of Food Studies Professor Jean Pierre Poulain.
It also revealed in the study that those who live in cities cared more on the pleasure derived through meals rather than preventing health issues.
Staple Malaysian meals are high in carbohydrates and have little nutritional value, which cause an increase in the problem of obesity.
As such, Professor Jean Pierre pointed out that the food service operators are well positioned to help fighting issues like obesity as they have control over ingredient and type of food served to customers.
The Director of Disease Control, Dr Chong Chee Kheong said that obesity has long been an issue which the Ministry of Health had been aware of, and is glad that the MFB will be able to shed more light on food culture of Malaysians.
To complement the efforts of combating obesity, Taylor's School of Hospitality students are guided by their lecturers to craft healthy menus as part of their curriculum.
The Programme Director of Culinology, Dr Chong Li Choo, said that culinology students are to find new methods to prepare traditional food which are healthier while still tasting good as part of their final year project.