Journal of Nutrition Association of Thailand (Online)

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

Mon, 06 Apr 2026 00:00:00 +0700

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, Chatrapa Hudthagosol, Promluck Sanporkha — Wed, 08 Apr 2026 00:00:00 +0700

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

Mon, 05 Jan 2026 00:00:00 +0700

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, Patcharanee Pavadhgul, Rewadee Chongsuwat — Fri, 15 May 2026 00:00:00 +0700

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, Akkarach Bumrungpert — Wed, 20 May 2026 00:00:00 +0700

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.