The implementation of a cook-chilled food production system has been considered as an effective and viable means for school foodservice operations in decreasing the costs and increasing the productivity. This is obviously occurred in many developed countries. However, to date there is still lack of study specifically looking at the knowledge, awareness, level of acceptance and factors that inhibit the implementation of the cook-chilled food production in Malaysian Primary school meal system. Through interview sessions with the primary school headmasters in Petaling District, Selangor, Malaysia, some useful insights on issues investigated were revealed. Although still not comprehensive, the understanding, acceptance and goodness on the implementation of cook-chilled food in the primary school are gradually appeared among the school headmasters. However, less capital investment among the canteen operators and lack of knowledge in the food safety among its personnel still stalled the process. These indicators have undoubtedly drawn several practical implications not only for the canteen operators, headmasters but also the responsible authority.
Bell, A. and Swinburn, B. (2004). What are the key food groups to target for preventing obesity and improving nutrition in schools? European Journal of Clinical Nutrition, 58(2), 258-263.
Best, C., Neufingerl, N., Van Geel, L., Van den Briel, T. and Osendarp, S. (2010). The nutritional status of school-aged children: why should we care? Food and Nutrition Bulletin 31(3), 400-417.
Bevans, K. B., Sanchez, B., Teneralli, R. and Forrest, C. B. (2011). Children’s eating behavior: the importance of nutrition standards for foods in schools. Journal of School Health, 81(7), 424-429.
Briefel, R.R., Crepinsek, M.K., Cabill, C., Wilson, A., & Gleason, P.M (2009). School food environments and practices affect dietary behaviour of US public school children. Journal of American Dietetic Association, 109, 91-107.
Church, I & Parsons, A. (2000). The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods. International Journal of Food Science and Technology, 35, 155-162.
Florentino, R. F., Villavieja, G. M. and Laña, R. D (2002). Regional study of nutritional status of urban primary schoolchildren. 1. Manila, Philippines. Food and Nutrition Bulletin, 23 (1), 24-30.
French, S. A., Story, M., Fulkerson, J. A. and Gerlach, A. F (2003). Food environment in secondary schools: a la carte, vending machines, and food policies and practices. American Journal of Public Health, 93 (7), 1161-1168.
Green, C.G. (1992). Decision Making Strategy in the Selection of Cook-Chill Production in Hospital Foodservices. Unpublished thesis. Virginia Polytechnic Institute and State University, Blacksburg, VA;
Greathouse, K.R., Gregoire, M.B., Spears, M.C., Richards, V., and Nassar, R.F (1989). Comparison of conventional, cook-chill, and cook-freeze foodservice systems. Journal American Dietetic Association, 88, 1606–1611.
Gregoire, M.B. (1997). Alternative food production System. In Jackson R, (Ed). Nutrition and Food Services for Integrated Health Care.Gaiththerburg. Md: Aspen Publishers.
Karolyn, S. (1993) Is Your Future Cook-chilled? Food Management , (July) 93-124.
Kim, T., & Shanklin. C.W. (2006). Time and temperature analysis of a school lunch meal prepared in a commissary with conventional versus cook-chill systems. Journal of Foodservice, 11(4) 237–249.
Koogler, G.H. & Nicholanco, S (1977). Analysis of a decision framework for prepared food systems. Hospitals. 50, 95–98.
Khor, G. L. (2005). Micronutrient status and intervention programs in Malaysia. Food and Nutrition Bulletin, 26 (2), 281285.
Khor, G. L., Chee, W. S., Shariff, Z. M., Poh, B. K., Arumugam, M., Rahman, J. A. and Theobald, H. E. (2011). High prevalence of vitamin D insufficiency and its association with BMI-for-age among primary school children in Kuala Lumpur, Malaysia. BMC Public Health, 11(1), 95-102.
Jaime, P. C. and Lock, K. (2009). Do school based food and nutrition policies improve diet and reduce obesity? Preventive Medicine, 48 (1), 45-53.
Janssen I, Katzmarzyk PT, Boyce WF, Vereecken C, Mulvihill C, Roberts C, Currie C, Pickett W (2005). The Health Behavior in School-Aged Children Obesity Working Group. Comparison of overweight and obesity prevalence in school-aged youth from 34 countries and their relationships with physical activity and dietary patterns. International Assoc Study Obesity, 6, 123-132.
Lee, Y. and Manan, W. W. A (2014). Nutritional status, academic performance and parental feeding practices of primary school children in a rural district in Kelantan, Malaysia. Progress in Health Sciences, 4(1), 144-152.
McGuire, S. (2011). US Department of Agriculture and US Department of Health and Human Services, Dietary Guidelines for Americans,2010. Washington, DC: US Government Printing Office, January 2011. Advances in Nutrition: An International Review Journal, 2(3), 293-294.
Mcclelland, A. & Williams, P. (2003). Trend to better nutrition on Australian hospital menus 1986-2001 and the impact of cook-chill food ser
In-Text Citation: (Yusof, Zahari, Abdullah, Ghani, & Abdullah, 2018)
To Cite this Article: Yusof, N. M., Zahari, M. S. M., Abdullah, N., Ghani, F. A., & Abdullah, R. P. S. R. (2018). Cook-chilled Food in Malaysia Primary Schools: What the School Headmasters Think? International Journal of Academic Research in Business and Social Sciences, 8(17), 113–122.
Copyright: © 2018 The Author(s)
Published by Human Resource Management Academic Research Society (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode
