Latest news with #NgKarFoo
The Star
4 days ago
- Health
- The Star
Balancing expertise and influence
Joint effort: A file photo of a boy completing a Malaysian Healthy Plate puzzle, designed to educate Malaysians about proper portions. The Health Minister said recently that food influencers should help promote healthy eating among Malaysians. Stakeholders: Influencers need expert guidance on food content PETALING JAYA: Untrained influencers sharing content on nutrition can lead to confusion or worse, even harm, say experts. Any influencer who is picked to promote the Health Ministry's agenda, they caution, must have a background in healthcare and nutrition. Another solution would be to have experts work with the influencers to disseminate the correct information, they say. 'While influencers have the reach, health information, especially on nutrition, should not be based on popularity. 'Misinformation spreads easily through social media, often overshadowing science-backed advice,' said ParkCity Medical Centre Dietetics and Food Services unit head Ng Kar Foo. That said, healthcare professionals cannot work in silos either. Content creators can play a supporting role if they collaborate with qualified health professionals like dietitians, Ng said. 'More healthcare professionals should be empowered to speak up and share science-based information on digital platforms.' he said, adding that all health content should be reviewed by qualified professionals to ensure public safety and accuracy. Health Minister Datuk Seri Dr Dzulkefly Ahmad said recently that food influencers should help promote healthy eating among Malaysians. He said the ministry would engage them to help promote a healthy agenda. Retired health ministry director Datuk Zainal Ariffin Omar agreed that influencers can promote healthy eating if they base their advice on scientific evidence and not on fad diet trends or personal opinions. He too said food content creators could collaborate with nutritionists and dietitians to ensure that accurate information is disseminated. Influencers, he said, should avoid promoting extreme diets or unproven supplements. 'The best approach would be to encourage food content influencers to partner with experts,' he said. Prof Dr Sharifa Ezat Wan Puteh, dean of Universiti Kebangsaan Malaysia's School of Liberal Sciences and Public Health Medicine Specialist said Malaysians are spoilt for choices over what to eat. 'Beside doctors and trained nutritionists, getting advice from social media influencers is a good idea. Influencers can promote positive lifestyles like quitting smoking, promoting exercise, the effects of alcohol and vaping and getting assistance for mental health issues,' she said. However, she too warned of misinformation online. 'It is important to ensure that the information disseminated by the influencers are backed by science and data.' Members of the public, meanwhile, felt that involving influencers could be a smart move. Ali Imran, 21, who works as a barista at a fast food chain cafe, said influencers can make low-sugar drinks or a healthier coffee look trendy and fun. This, he said, would be more appealing to the masses than an expert's advice. 'Experts might know the science behind nutrition, but an influencer's vibe could inspire them to try something new, like a fruit-infused tea. 'It would be good to have influencers work with nutritionists to share accurate tips,' he added. Contractor Tan Han Chuan, 37, felt influencers could spread awareness because of the trust their audience have.
The Star
07-06-2025
- Health
- The Star
Keeping illness off our plates
Safety first: A food service worker wearing a cap, mask, and gloves at a restaurant in Petaling Jaya. — ART CHEN/The Star PETALING JAYA: With an average of 1.6 million people worldwide falling ill every day due to foodborne diseases, the need to focus on food safety has grown more important this World Food Safety Day. According to the World Health Organisation's World Food Safety Day report, at least 600 million people also fall ill annually from consuming contaminated food, with the cost to treat victims estimated at US$15bil (RM63.4bil). ParkCity Medical Centre Dietetics and Food Services unit head Ng Kar Foo said that weather and humidity play a role. 'Managing factors that allow germs to grow are key to food safety,' he said, adding that to prevent contamination, food also needs to be covered properly. He also backed Singapore's guidelines on food safety where cooked food should not be kept at room temperature for more than four hours. 'Those foods should be discarded after four hours. The four hours start from the time that the food is ready from the stove,' he added. Amid growing concerns, Malaysian eateries are also stepping up efforts to prioritise hygiene and food safety ahead of Visit Malaysia 2026 (VM 2026). Petaling Jaya Coffeeshop Association president Keu Kok Meng said its association members adhere to a check list of hygiene practices that prioritise food safety. This includes ensuring all their workers get the mandatory typhoid vaccination once every three years along with taking a food handling course. 'All stalls are also regulated to ensure cooked and uncooked food is stored separately at all times with the containers fully labelled so we know when a batch is cooked or prepped. 'We also mandate that all our members have pest control services visit eateries monthly to check for any rat or cockroach infestation. 'Despite our efforts, rodent infestation is still a frequent problem due to all the uncovered drains near eateries, and I hope the local councils can help to cover them,' he said, adding that staff are also instructed to clean their eatery toilets every few hours each day. He said that they were also hoping to encourage their members to reintroduce mandatory face masks for workers to further reduce chances of contamination of food. Malaysian Muslim Restaurant Owners Association (Presma) president Datuk Jawahar Ali Taib Khan said all restaurants under the association similarly adhere to strict hygiene protocols to ensure customers' health. 'Cleanliness is not only about hygiene – it's also about upholding trust. Our patrons, whether locals or tourists, must feel confident that the food they consume is safe and prepared under the highest standards,' he said. Jawahar said some of the hygiene protocols include the use of separate ladles and utensils for each dish to avoid cross-contamination, especially between vegetarian and non-vegetarian dishes. 'We also ensure that all restaurants have a weekly deep cleaning of kitchen equipment, exhaust hoods, storage areas and drains. 'Staff must wash their hands frequently and use gloves or utensils when handling ready-to-eat food,' he said. He added that Presma was looking to enhance its hygiene efforts ahead of VM2026, such as introducing the adoption of a voluntary hygiene grading system and eco-friendly and sanitary kitchen practices. 'This will be a crucial time to showcase Malaysia's hospitality and food plays a central role in that experience, so ensuring our restaurants are clean, safe and welcoming will enhance tourists' confidence and encourage repeat visits. 'Our aim is to position Malaysian eateries as models of cleanliness and quality as we prepare to welcome the world in 2026,' he added.
