Journal of Nutrition Association of Thailand (Online)

Development of a Nutrition - Based Meal Planning Program for Inmates in Thailand

Phiranya Lomraluk — 2025-07-23

The Department of Corrections currently employs a 31-day cycle menu guideline for inmate meal planning, providing three meals daily. The guideline includes 76 menu sets—31 from the Central region and 15 each from the Northern, Southern, and Northeastern regions—each comprising 4 to 5 food items. In total, the system includes 184 distinct food items, excluding duplicates (Fiscal Year B.E 2567; 2024). Despite this structure, the program faces challenges related to limited menu variety and difficulties sourcing ingredients locally, primarily due to budgetary constraints. This study aimed to: (1) examine existing issues in prison meal planning; (2) develop a nutrition-based meal planning program tailored to correctional settings; and (3) evaluate the effectiveness of the developed program. Data were collected from 137 correctional officers responsible for meal planning in institutions without in-house nutritionists, using an online questionnaire. These findings informed the development of a practical meal planning tool incorporating ingredient proportions, nutritional content, sample menus, and user guidance. Most participants were male, averaging 44 years of age, with six years of relevant work experience. The majority held a bachelor’s degree and showed a good understanding of nutrition and food preparation. Challenges in implementing the Department’s standard menus were identified, including budget limitations, inconsistent ingredient availability, cultural food preferences, and varying institutional contexts. Respondents expressed the need for a nutrition-guided, adaptable meal planning tool. The developed program features 1,313 menu items with detailed ingredient and seasoning quantities, energy values, and macronutrient breakdowns. It operates via a cloud-based Microsoft Excel platform. Upon implementation, the majority of users reported high satisfaction with the program’s efficiency, usability, and applicability in daily inmate meal planning. In conclusion, the developed program improves the flexibility and nutritional quality of correctional meal planning. It shows strong potential for wider adoption across the prison system and may serve as a foundation for advancing sustainable, evidence-based nutrition policy within the Department of Corrections.

Consumption Behavior of Khanom Jeen According to the Context of the Kao, Pa, Na, Lay Areas and Mueang District, Nakhon Si Thammarat Province

Chantira Wongwichian — 2025-08-04

This study aimed to explore the consumption behavior of Khanom jeen (fermented rice noodles) across various geographical and cultural contexts in Nakhon Si Thammarat Province, specifically in the areas defined as mountain area (Kao), forest area (Pa), field area (Na), coastal area (Lay), and the Mueang district. Data were collected from 768 consumers using a structured questionnaire and analyzed using descriptive statistics and Chi-square tests. The majority of consumers were female, aged 36–45, who preferred to eat Khanom jeen at restaurants with their families during lunchtime. Most consumers selected familiar establishments and placed high importance on traditional local flavors and side vegetables (Pak Nhor), particularly fermented or cooked vegetables such as coconut milk-boiled greens and pickles, which were more popular than fresh varieties. The study found statistically significant relationships between geographical and cultural context and certain consumption behaviors, including consumption frequency, ordering methods, and consumption time of day. However, preferences for taste and restaurant selection did not significantly differ across locations. The findings highlight the strong cultural roots of Khanom jeen consumption and suggest opportunities to support local food heritage through product development, such as health-focused side vegetables sets (Pak Nhor), which gained high consumer interest. This research provides valuable insights for preserving food culture, promoting local economies, and developing products and services that align with regional lifestyles in a sustainable manner. Please read and correct proof of this abstract.

Relationship between Perception and Purchasing Behavior of Food Products with Healthier Choice Logo among Chiang Mai University Students

Photchaman Wongsin — 2025-09-25

This quantitative research aimed to investigate the relationship between perception, attitude, and understanding regarding the purchasing behaviors of food products bearing the Healthier Choice logo among students at Chiang Mai University. A total of 412 undergraduates, ages 18-25 years, at Chiang Mai University participated in the study. This study employed stratified random sampling and an online questionnaire. The results of this study found that 22.60% of respondents looked for this logo when purchasing food products, and 50.20% of the respondents had positive attitudes toward the label. They agree that the Healthier Choice logo helps them to choose and buy healthy food conveniently and quickly. 57.50% of respondents have experienced purchasing behavior for food products with the Healthier Choice logo. A majority of respondents (62.10%) selected the simulated beverage products that displayed the Healthier Choice logo, despite these products having higher sugar content than those without the logo. In conclusion, the perception and attitude factors were significantly related to the purchasing behavior of food products with the Healthier Choice logo (p < 0.01). Conversely, no significant relationship was found between the understanding factor and purchasing behaviors for food products with the Healthier Choice logo (p < 0.01).

Development of Soybean Milk Pudding Enriched with Grains for the Elderly

Jidapha Suwannarin — 2025-11-11

Elderly individuals are at risk of malnutrition due to inadequate energy and nutrient intake. This study aimed to develop soybean milk pudding enriched with grains as a nutritious snack for the elderly, using chia protein powder and black sesame seeds as fortifying ingredients. This study included the optimization of four pudding formulations, evaluation of their nutritional composition, and selection of three appropriate formulations: the standard formula, the chia protein powder-enriched formula, and the black sesame-enriched formula. Sensory acceptance testing was conducted with 50 elderly volunteers using a 9-Point Facial Hedonic Scale, and texture properties were evaluated according to The International Dysphagia Diet Standardisation Initiative (IDDSI). Results showed that the black sesame-enriched formula had the highest protein content (7.26 ± 0.09 g/100g), while the protein-fortified formula containing chia protein powder and black sesame contained the highest dietary fiber content (1.66 ± 0.02 g/100g). Sensory evaluation revealed overall acceptability scores of 8.2 ± 1.04, 8.1 ± 0.99, and 6.0 ± 2.2 for the standard formula, chia protein powder-enriched formula, and black sesame-enriched formula, respectively. All three pudding formulas demonstrated texture properties consistent with IDDSI Level 6. In conclusion, the developed cereal-enriched soy milk pudding provides appropriate nutritional value for elderly individuals, exhibits soft bite-sized texture, and safe properties for consumption, and shows potential as a healthy snack option.

Efficacy and Safety of Protein Power Drink Products in Volunteers with Sarcopenia

Supamas Napavichayanun — 2025-11-11

Sarcopenia is a condition that negatively affects the quality of life of older adults and increases the risk of various complications. Adequate protein intake is a key approach to managing this condition. However, studies on the effects of animal-based and plant-based protein isolates on muscle performance remain limited. Therefore, this study aimed to evaluate and compare the efficacy and safety of protein powder drink formulated with animal-based whey protein isolate and multi-source plant-based protein isolates in individuals with sarcopenia. This randomized controlled trial was conducted in 33 participants who consumed one serving of the assigned protein powder drink (one sachet mixed with 250 mL of water) once daily for 12 consecutive weeks. Muscle strength, muscle mass, physical performance, blood parameters, and adverse events were evaluated. The results showed that both the animal-based and plant-based protein powder drink groups demonstrated significant improvements in physical performance compared with the control group (p<0.05). No adverse effects were observed in the skin, respiratory, or gastrointestinal systems, and no significant changes were found in liver or kidney function. Therefore, the findings confirm the efficacy and safety of both animal and plant protein isolates powder drink, suggesting that these protein powder drink may serve as alternative options for managing sarcopenia. Plant-based protein may serve as an appropriate alternative for individuals who prefer to avoid animal-derived product.

Body Image Perception and Eating Disorder Risks: Unexpected Patterns among Female University Students in Botswana

Thembelihle Cacilda Khumalo — 2025-11-11

Body image perception plays a complex role in the development of eating disorder risks among female university students in Botswana. Increasing concerns over body image dissatisfaction, especially unexpected patterns such as negative body image among individuals with a normal body mass index (BMI), motivated this study. The research aims to understand better the potential links between body image perceptions and disordered eating behaviors within this population. A total of 328 female students residing on campus at the University of Botswana participated in the study. Data were collected using a self-administered questionnaire, which included the Stunkard Figure Rating Scale to assess body image perception and the Eating Disorder Examination Questionnaire (EDE-Q) to evaluate eating disorder risks. A total of 59.5% of participants reported negative body image perceptions, and 27.4% were identified as being at risk for eating disorders. Among those at risk, 21.5% also exhibited negative body image. Notably, 42.1% of students with a normal BMI perceived their body image negatively. Interestingly, students with a positive body image were found to have a higher likelihood of eating disorder risk, with a relative risk of 1.725 (p = 0.041). Analysis of the EDE-Q subscales revealed elevated concerns related to shape and weight, with mean scores of 2.160 and 1.982, respectively. The overall EDE-Q mean score was 1.61, indicating a slight but notable level of concern regarding the risk of eating disorders among the participants. Although body image dissatisfaction predicted disordered eating behaviors, this study also revealed an unexpected association between positive body image and elevated eating-disorder risk among female students in Botswana. The mean overall EDE-Q score was 1.61 (±1.20), indicating a slight level of concern regarding eating-disorder risk. Participants with positive body image were more likely to exhibit eating-disorder risk (RR = 1.725, 95% CI: 1.022–2.909, p = 0.041). These findings underscore the complex relationship between perceived body satisfaction and disordered eating within this population. Unexpected trends, such as negative body image among normal-weight students and the complex association between positive body image and eating disorder risk, highlight the need for further research and targeted interventions in university settings.

Effects of Coconut Cider Vinegar Gummy on Hunger, Satiety, and Sensory Acceptance in Overweight and Obese Individuals

Sirichan Ratanachotchuang — 2025-11-19

Consuming fruit-based vinegar offers various health benefits. Thailand exports coconut products to various countries around the world. As a result, vinegar products have been developed using coconut flower sap and further refined into gummy form for consumer convenience. Studies have found a relationship between the consuming high-acetic acid fermented vinegar and an increased feeling of fullness. However, it remains unclear about the effects of coconut cider vinegar on satiety due to limited study. This study aimed to study levels of hunger, satiety, fullness, and appetite after consuming coconut cider vinegar gummy and coconut cider vinegar vegan gummy, and sensory acceptance. The research comprised two phases: 1) Hunger-satiety assessment 2) Sensory evaluation phase. Seventy-seven subjects who had body mass index (BMI) between 23 - 30 kg/m², consuming at least two main meals per day, and who were not vegetarians, were included and divided into four groups: 1) General gummy product group (control group), 2) Coconut cider vinegar gummy group (CCV group), 3) Coconut cider vinegar vegan gummy group (CCV vegan group), and 4) Apple cider vinegar gummy group (Positive control group). Each group consumed the gummy product twice daily (6-8 pieces per time). The assessment of hunger, satiety, fullness, and appetite was conducted using Visual Analog Scales. In the sensory evaluation phase, participants from previous phase were continued. They received all four formulas of gummy to assess sensory acceptance in terms of color, aroma, taste, aftertaste, and overall preference by using a 9-point hedonic scale. Results indicated that hunger scores significantly decreased in the CCV, CCV vegan, and ACV groups. Fullness and appetite scores significantly decreased in all four groups. Satiety significantly increased in the CCV, CCV vegan, and ACV groups. Additionally, The Coconut cider vinegar vegan gummy received the highest aroma and taste scores.