Level of knowledge and awareness of catering students at UTHM towards G6PD
Most food trends nowadays refer to seafood and foods that are gaining popularity on social media. According to (Khairani, 2018) the desire arises from the followers of social sites such as Instagram because they are attracted to what is offered through the marketing process. This suggests that the p...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Book Section |
| Language: | English |
| Published: |
Penerbit UTHM
2021
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/3988/ http://eprints.uthm.edu.my/3988/1/5.pdf |
| _version_ | 1848888165435179008 |
|---|---|
| author | Harun, Hairuddin Mohd Nasruddin, Muhammad Azri Hadi |
| author2 | Tukiran, Nor Anis Intan Aqiah |
| author_facet | Tukiran, Nor Anis Intan Aqiah Harun, Hairuddin Mohd Nasruddin, Muhammad Azri Hadi |
| author_sort | Harun, Hairuddin |
| building | UTHM Institutional Repository |
| collection | Online Access |
| description | Most food trends nowadays refer to seafood and foods that are gaining popularity on social media. According to (Khairani, 2018) the desire arises from the followers of social sites such as Instagram because they are attracted to what is offered through the marketing process. This suggests that the public is now more open to accepting new food products in the market or simply through the promotion of social media space especially food that is viral nowadays. Food allergy to peanuts is one of the most commonly reported causes of child abuse, affecting 3% of children and continuing in adults in up to 80% of cases (Al, 2015). Peanut allergy is a body's immune response that is considered to be an unwanted foreign substance. The 2010 and 2015 guidelines for the prevention of peanut allergy in the United States do not provide an allergy prevention recommendation due to a lack of supporting evidence (Togies et al., 2017). Therefore, the family was instructed to recognize the early symptoms of allergy and take epinephrine injections at all times for early treatment before it gets worse. |
| first_indexed | 2025-11-15T20:05:57Z |
| format | Book Section |
| id | uthm-3988 |
| institution | Universiti Tun Hussein Onn Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:05:57Z |
| publishDate | 2021 |
| publisher | Penerbit UTHM |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uthm-39882022-01-12T07:33:20Z http://eprints.uthm.edu.my/3988/ Level of knowledge and awareness of catering students at UTHM towards G6PD Harun, Hairuddin Mohd Nasruddin, Muhammad Azri Hadi TX901-946.5 Hospitality industry. Hotels, clubs, restaurants, etc. Food service Most food trends nowadays refer to seafood and foods that are gaining popularity on social media. According to (Khairani, 2018) the desire arises from the followers of social sites such as Instagram because they are attracted to what is offered through the marketing process. This suggests that the public is now more open to accepting new food products in the market or simply through the promotion of social media space especially food that is viral nowadays. Food allergy to peanuts is one of the most commonly reported causes of child abuse, affecting 3% of children and continuing in adults in up to 80% of cases (Al, 2015). Peanut allergy is a body's immune response that is considered to be an unwanted foreign substance. The 2010 and 2015 guidelines for the prevention of peanut allergy in the United States do not provide an allergy prevention recommendation due to a lack of supporting evidence (Togies et al., 2017). Therefore, the family was instructed to recognize the early symptoms of allergy and take epinephrine injections at all times for early treatment before it gets worse. Penerbit UTHM Tukiran, Nor Anis Intan Aqiah Ahmad, Nor Aziah 2021 Book Section PeerReviewed text en http://eprints.uthm.edu.my/3988/1/5.pdf Harun, Hairuddin and Mohd Nasruddin, Muhammad Azri Hadi (2021) Level of knowledge and awareness of catering students at UTHM towards G6PD. In: Catering & Hospitality Research (CHR). Penerbit UTHM, UTHM, pp. 57-6. ISBN 978-967-2975-96-0 |
| spellingShingle | TX901-946.5 Hospitality industry. Hotels, clubs, restaurants, etc. Food service Harun, Hairuddin Mohd Nasruddin, Muhammad Azri Hadi Level of knowledge and awareness of catering students at UTHM towards G6PD |
| title | Level of knowledge and awareness of catering students at UTHM towards G6PD |
| title_full | Level of knowledge and awareness of catering students at UTHM towards G6PD |
| title_fullStr | Level of knowledge and awareness of catering students at UTHM towards G6PD |
| title_full_unstemmed | Level of knowledge and awareness of catering students at UTHM towards G6PD |
| title_short | Level of knowledge and awareness of catering students at UTHM towards G6PD |
| title_sort | level of knowledge and awareness of catering students at uthm towards g6pd |
| topic | TX901-946.5 Hospitality industry. Hotels, clubs, restaurants, etc. Food service |
| url | http://eprints.uthm.edu.my/3988/ http://eprints.uthm.edu.my/3988/1/5.pdf |