Journal of Nutrition Association of Thailand (Online)

Development of a Model for Prevention and Control of Iron Deficiency Anemia in Health Region 8

Tanisa Anuyahong — 2026-04-06

Anemia is a significant public health concern in Health Region 8, Thailand, with prevalence rates of 29.5% among pregnant women, 20.5% among preschool children, and 37.6% among 6-year-old schoolchildren. This study aimed to develop and test a prevention and control program for anemia in Health Region 8 by integrating the four phases of the Research and Development (R&D) framework by Borg and Gall with the PRECEDE–PROCEED Model. Phase 1 assessed the situation through surveys of 839 service units across seven provinces and focus group discussions with 35 stakeholders, identifying four key barriers: inadequate screening coverage, lack of continuous follow-up systems, poor intersectoral coordination, and incorrect public knowledge and attitudes toward iron supplementation. Phase 2 developed the “R8 Iron MOM” program comprising five activities: anemia knowledge provision, iron-rich local food selection, proper iron supplementation techniques, health monitoring systems, and community-based support. Phase 3 tested the program using a one-group pretest-posttest design with 158 participants (pregnant women, children aged 6 months–5 years, and grade 1 students) over four weeks. Phase 4 evaluated and refined the program. Data were analyzed using paired t-tests and McNemar's tests. Results showed statistically significant improvement across all groups: mean hematocrit increased by 1.8–3.4% (p < 0.001, Cohen's d = 0.94–1.52), knowledge scores improved by 0.8–1.4 points (p < 0.001, Cohen's d = 0.91–1.65), and daily iron supplementation adherence increased from 46.8% to 89.2% (p < 0.001). Overall satisfaction was at the highest level (Mean = 4.2, SD = 0.7). The R8 Iron MOM program showed promising trends in improving hematocrit levels, knowledge, and iron supplementation behaviors; it may be adapted for other contexts with appropriate modifications. However, controlled trial designs are recommended to confirm effectiveness and establish causal relationships.

Processing of Chicken Bone Broth Powder with Spicy Curry Flavor using Spray Drying Technique

Sirima Thaipitak — 2026-04-08

The demographic transition toward an aging society has increased the demand for easily digestible, and protein-rich foods to help prevent sarcopenia. Therefore, this study aimed to develop a spicy curry-flavored chicken bone broth powder as a highly nutritional, easily digestible, and convenient alternative dietary supplement for older adults. The study began by optimizing the extraction conditions of chicken bone broth. Boiling chicken feet at 85 °C for 24 hours yielded the maximum protein content of 25.11%. Subsequently, formulations of the spicy curry-flavored chicken bone broth were developed, and the curry formulation without black pepper received the highest sensory acceptance from the elderly panelists. When subjected to the spray drying, the optimal condition was achieved using an inlet air temperature of 150 °C combined with 15% maltodextrin. The resulting product exhibited excellent physical properties, with a solubility of 97.42%, a hygroscopicity of 19.98%, and a low water activity of 0.16, indicating safety from microbial growth. Furthermore, the product retained its antioxidant properties, showing a total phenolic content of 51.82 µg GAE/100 g, a FRAP value of 45.15 µmol TE/100 g, and an ORAC value of 50.60 µmol TE/100 g. It also achieved the highest overall preference score of 8.12 (on a scale ranging from "like very much" to "like extremely") from elderly evaluators. In conclusion, this research demonstrates the commercial potential of upcycling by-products from the frozen chicken industry into a novel, alternative protein supplement powder that is highly acceptable in taste, convenient to consume, and effectively meets the nutritional needs of the elderly.

The Effects of Egg White Powder Supplementation on Emotional State, Body Composition, Muscle Strength, and Sleep Quality: A Randomized Placebo-Controlled Trial

Thanasak Phaethrak — 2026-01-05

At present, people are increasingly paying attention to health care and choosing protein-based products, particularly egg white protein, which is easily accessible; however, evidence regarding the health effects of consuming egg white powder protein remains limited. Therefore, this study aimed to compare the effects of supplementation with egg white powder providing 12 and 24 grams of protein on changes in body composition and proportions, mood status, sleep quality, and quality of life. This study was designed as a randomized controlled trial initially enrolling 73 participants aged 20–50 years who had no malnutrition or severe obesity and were not using medications affecting mood or sleep. Participants were divided into three groups: 1) a control group (icing sugar) (n = 23), 2) a 12-g egg white protein group (n = 26), and 3) a 24-g egg white protein group (n = 24), and consumed the assigned supplement once daily by mixing it with 200–400 mL of room-temperature water before the first meal of the day for four weeks. The results showed that 69 participants completed the study. Egg white protein supplementation significantly increased muscle mass (p 0.050) and metabolic rate; (p 0.019) additionally, waist and hip circumferences (p 0.028 and 0.035 respectively) as well as blood pressure (p 0.018) significantly decreased. Moreover, anxiety (p 0.017) and stress levels (p 0.010) were significantly reduced, and sleep quality (p 0.006) was significantly improved compared with the control group.

Household Food Security During COVID-19 Pandemic in Bangkok

Chonlada Piromkraipak — 2026-05-15

The COVID-19 pandemic has severely disrupted urban economic systems, exacerbating household food insecurity. This study aims to investigate food security levels, selection behaviors, and associated factors among households in Bangkok. This cross-sectional study surveyed 424 households in Phaya Thai, Bang Khae, and Don Mueang districts (June–August 2025). Food security was assessed using the 18-item HFSSM. Data were analyzed using descriptive statistics and Multiple Linear Regression. Most households (56.13%) experienced moderate food insecurity (Mean = 4.46, SD = 1.38). Diverse food sourcing was positively associated with food security (β = 0.162, p < 0.001). Conversely, prioritizing nutritional value was significantly negatively correlated with food security (β = -0.522, p < 0.001), suggesting that maintaining high dietary standards imposes a substantial financial burden during crises. Households were forced into "Nutritional Trade-offs," compromising food quality to maintain quantity. Government interventions should focus on price controls and enhancing the affordability of nutritious food for vulnerable urban populations.

A Head-To-Head Comparative Study on the Total Antioxidant Capacity of Matcha Latte with Various Milk Types

Ploypin Jurupan — 2026-05-20

Matcha latte is popular among health-conscious consumers because matcha contains catechins with strong antioxidant activity. However, the composition of different types of milk may influence the antioxidant capacity of matcha through protein–polyphenol interactions. This study aimed to compare the total antioxidant capacity (TAC) of matcha lattes prepared with various types of milk under conditions that mimic real-life consumption. This experimental laboratory study used a single commercial matcha powder prepared with cow’s milk, oat milk, almond milk, and soy milk (three brands for each type), along with water-based matcha as the control, resulting in a total of 13 samples. TAC was measured using the Oxygen Radical Absorbance Capacity (ORAC) assay, and group differences were analyzed using one-way ANOVA followed by Tukey’s HSD test. Matcha lattes prepared with different types of milk showed significantly different ORAC values (p < 0.05). Cow’s-milk matcha latte had the highest ORAC value (5,465 µmol TE/L), whereas water-based matcha had the lowest (2,192 µmol TE/L). Soy, oat, and almond milk lattes showed similar intermediate values. These findings indicate that milk type affects the antioxidant capacity of matcha latte and may help guide consumers and café operators in selecting milk options that better preserve the antioxidant potential of matcha beverages.

Effectiveness of Nutrition Counseling and Exercise Program in Community Dwelling Older Adults with Sarcopenia

Chadaporn Onma — 2026-05-31

With Thailand's rapidly aging population, sarcopenia has emerged as a significant health concern among community-dwelling older adults. This quasi-experimental study aimed to investigate the effectiveness of a nutrition counseling and exercise program among community-dwelling older adults with sarcopenia. The sample consisted of 27 participants recruited from the service area of Ramathibodi Hospital, Bangkok. The 8-week intervention included personalized nutritional counseling, meal planning, and resistance training, with health outcomes assessed pre- and post-intervention. Descriptive statistics were used to analyze demographic characteristics and clinical variables, including weight, waist circumference, body mass index (BMI), calf circumference, muscle mass, handgrip strength, gait speed, Mini Nutritional Assessment (MNA), energy, and protein intake. Paired t-tests were used to compare pre- and post-test outcomes. Results indicated significant improvements (p < 0.001) in nutritional intake, with mean daily energy increasing from 796.83±253.77 kcal to 925.50±222.10 kcal (p < 0.001), and mean protein intake rising from 29.15±8.86 g to 39.39±8.51 g (p < 0.001). Nutritional status, measured by the Mini Nutritional Assessment (MNA), improved substantially, with the proportion of participants in normal nutritional status increasing from 48.1% to 81.5%. Furthermore, anthropometric indicators and muscle performance tests demonstrated favorable changes following the intervention. This study highlights the importance of integrating nutrition counseling with resistance exercise for improving dietary intake, nutritional status, and functional outcomes among older adults with sarcopenia. The findings support the value of community-based interventions in promoting healthy aging and preventing functional decline, underscoring the need for future research to inform evidence-based practice guidelines.

Understanding Sugar-sweetened Beverages Consumption Behavior among Cambodian Nursing and Midwifery Students in Phnom Penh, Cambodia using Social Cognitive Theory

Putheara Lon — 2026-06-08

Excessive sugar-sweetened beverages (SSBs) consumption contributes to obesity, type 2 diabetes, and other metabolic disorders. Despite knowledge and awareness of these risks, nursing and midwifery students often continue to consume SSBs, suggesting some knowledge–behavior gap. Understanding the factors driving SSBs consumption in this population is critical for developing effective nutrition interventions. The objective of this study is to examine the association between knowledge, self-efficacy and accessibility and the amount of SSBs intake among nursing and midwifery students in Phnom Penh, Cambodia. A cross-sectional survey was conducted among 420 nursing and midwifery students in Phnom Penh, Cambodia (mean age 20.8±2.4 years) using pencil-and-paper questionnaires to assess SSBs intake, knowledge, self-efficacy, and accessibility toward SSBs consumption. Multivariable linear regression with adjustment for covariates was used to examine the associations between these factors and SSBs intake. Results showed that the average daily intake of SSBs in this population was approximately 11 ounces/day, providing approximately 40 grams of sugar and 300 kilocalories. Students who reported higher self-efficacy consumed lower amounts amount of SSBs (6 oz of SSBs, and 21 grams of sugar from SSBs) than those who reported lower self-efficacy. Knowledge and accessibility did not appear to be significantly associated with SSBs consumption in this population. These findings highlight the fact that focusing on improving self-efficacy, rather than knowledge alone, could be a promising strategy for future nutrition interventions to decrease SSBs consumption in this population.

Efficacy and Safety of Guar Gum Powder on Blood Glucose Control in Non-Diabetic Volunteers

Supamas Napavichayanun — 2026-06-10

Postprandial hyperglycemia (PPG) is commonly observed in individuals at risk of developing diabetes. The utilization of natural compounds, such as guar gum, which exhibit postprandial glucose–lowering effects, represents a promising alternative strategy for improving glycemic control. This double-blind, randomized, controlled clinical trial aimed to evaluate the efficacy and safety of guar gum powder in controlling postprandial blood glucose in non-diabetic volunteers. Participants received either 6 g of guar gum powder or a placebo prior to consuming 50 g of sucrose, followed by blood glucose monitoring for 180 minutes. Additionally, participants consumed their assigned product twice daily for 4 weeks to assess safety, including evaluations of fasting blood glucose, insulin, lipid profiles, liver and kidney function, and adverse events. The results showed that blood glucose levels at 30 minutes post-sucrose ingestion were significantly lower in the guar gum group than in the placebo group (p < 0.05), with overall postprandial glucose responses also significantly improved (p < 0.05). Furthermore, the four-week consumption of guar gum was safe, with no adverse events reported. In conclusion, guar gum demonstrated both efficacy and safety, suggesting it may serve as a viable dietary intervention for individuals with postprandial hyperglycemia.