Students from the UTAR Faculty of Arts and Social Sciences (FAS) Brings the Love Canteen to Ipoh and Kampar

WORDS LIM TECK CHOON

Food insufficiency, also known as food scarcity and food insecurity, describes a lack of adequate food and nutrition to meet dietary needs.

It’s a global crisis affecting millions, with adverse impacts on health, productivity, and human potential.

According to a paper published in 2021, the prevalence of household food insecurity in Malaysia was “unexpectedly high”. Chief affected demographics are the Orang Asli, low-income household or welfare-recipient households, university students, and the elderly.

UTAR STUDENTS PLAY THEIR PART IN HELPING OUT PEOPLE EXPERIENCING FOOD INSUFFICIENCY

To raise awareness about food insufficiency in underprivileged communities, 16 students from the Universiti Tunku Abdul Rahman (UTAR) Faculty of Arts and Social Sciences (FAS) brought the Love Canteen campaign in Ipoh and Kampar.

These are final-year Bachelor of Communication (Honours) Public Relations students that have previously successfully conducted two food distribution activities under the Love Canteen campaign.

DESTINATION: IPOH

In late February, the team effectively distributed 1,000 food packs throughout the city of Ipoh to individuals in need, including the elderly and those facing financial hardships. This was made possible with close collaboration with Pertubuhan Amal Ai Xin Fan Tong.

The volunteers were divided into two teams that, between them, diligently worked to prepare a large quantity of ingredients while ensuring that the nutritional values in these food packs were able to help meet the recipient’s recommended nutritional intake.

According to student volunteer Tay Yong Qi, “This programme taught me that some people can’t access food easily. It made me realize how important it is to appreciate the food we have.”

Kuan Chu Yie, the treasurer of the Love Canteen campaign, added: “It was heart-wrenching to see elderly people living alone, especially in homes falling apart.”

Pertubuhan Amal Ai Xin Fan Tong Coordinator Assistant Adele Siew Li Me praised the effort. “The onset of a substantial number of individuals facing financial distress due to the Movement Control Order (MCO) has prompted us to extend our support during this challenging period,” she says.

She elaborates further: “Consequently, Pertubuhan Amal Ai Xin Fan Tong initiated a comprehensive aid programme, which encompasses not only distributing freshly prepared meals but also delivering essential goods and vegetables to low-income communities. This effort aims to alleviate their financial strain and uphold the mission of ensuring ‘A full stomach for all’.”

DESTINATION: KAMPAR

During early March, the Love Canteen campaign headed over to Kampar, where approximately 100 elderly individuals were able to enjoy meals provided by Pertubuhan Amal Ai Xin Fan Tong.

Following this, the group devoted the remaining half of the day to distributing food to various other charity organizations, including Beautiful Gate for the Disabled Foundation, I Care Center, Pusat Jagaan Kasih Sayang Kampar and Rumah Orang Tua Gopeng.

A PROGRAMME TO RAISE AWARENESS ON FOOD SCARCITY

Leong Kah Ding, Secretary II of the Love Canteen campaign, expressed his belief that the Love Canteen volunteering programme and the upcoming on-campus exhibition would help raise awareness among university students and the public regarding the importance of achieving food sufficiency.

To achieve this aim, the Love Canteen project also hosted an exhibition on 26 and 27 March 2024 to showcase their journey and knowledge, with the aim of educating the public on achieving food sufficiency. The exhibition was held in the foyer of Dewan Tun Dr Ling Liong Sik, Kampar.

To find out more about Love Canteen, please visit www.linktr.ee/lovecanteenutar (link opens in a new tab).

Reference: Sulaiman, N., Yeatman, H., Russell, J., & Law, L. S. (2021). A food insecurity systematic review: Experience from Malaysia. Nutrients, 13(3), 945. https://doi.org/10.3390/nu13030945

 

Can Parkinson’s Disease Be Prevented with the Mediterranean Diet?

WORDS OH YAN TING, DR MUNIRAH ISMAIL & PROFESSOR DATO’ DR ROSLEE RAJIKAN

FEATURED EXPERTS

OH YAN TING
Dietitian and Student of MHSc in Clinical Nutrition
Faculty of Health Sciences
Universiti Kebangsaan Malaysia
DR MUNIRAH ISMAIL (PhD)
Lecturer and Dietitian
Dietetics Program
Centre for Healthy Ageing and Wellness (H-CARE)
Faculty of Health Sciences
Universiti Kebangsaan Malaysia
PROFESSOR DATO’ DR ROSLEE RAJIKAN
Professor in Clinical Nutrition and Dietetics
Centre for Healthy Ageing and Wellness (H-CARE)
Faculty of Health Sciences
Universiti Kebangsaan Malaysia

Parkinson’s disease is a degenerative neurological disorder affecting movement.

It occurs when there is damage to brain cells that results in a reduction of dopamine, a chemical in the brain that controls movement, mood, concentration, and others. A lack of dopamine will result in the brain’s nerves being unable to effectively regulate the activities as mentioned earlier.

Individuals with Parkinson’s disease usually experience motor symptoms such as tremors, slower body movements, limb stiffness, postural instability, and uncoordinated body movements. In addition, they may also suffer from depression, behavioural changes, sleep disorders, constipation as well as smell disorders.

PARKINSON’S DISEASE IN MALAYSIA

To date, approximately 15,000 to 20,000 Malaysians have been diagnosed with Parkinson’s disease, and this number is expected to increase by five times in the year 2040.

CAUSES & CURE

Various factors can contribute to the development of this disease, including genetic predisposition and environmental factors such as diet and physical activity as well as exposure to toxic agents such as heavy metals and pesticides.

Although the cause of Parkinson’s disease is not fully understood, there is evidence to suggest a link between oxidative damage, chronic neuroinflammation, and mitochondrial dysfunction, which can result in the development of this disease.

Currently, there isn’t a cure for Parkinson’s disease. Therefore, preventive measures must be implemented to reduce one’s risk of developing this disease.

NUTRITION & PARKINSON’S DISEASE

Nutrition is one of the environmental factors found to influence one’s risk of developing Parkinson’s disease.

A high intake of vegetables as well as fish and legumes are moderately associated to a reduced risk of Parkinson’s disease.

Meanwhile, high consumption of meat, processed meat, sugary foods, and carbonated drinks is associated to an increased risk.

THE MEDITERRANEAN DIET

The Mediterranean diet is practiced widely in Greece, Spain, and Italy.

Many previous studies found that this diet confers benefits for health and longevity.

It is associated with a reduced risk of type 2 diabetes, heart disease, and stroke.

In addition, the Mediterranean diet is also widely recognized for its role in reducing oxidation and inflammation in the body. Since the onset and progression of Parkinson’s disease involve neuroinflammation and oxidative stress, the Mediterranean diet can therefore play an important role in the prevention of this disease.

Two large cohort studies have shown that a high level of adherence to the Mediterranean diet is associated with a lower risk of Parkinson’s disease. Whereas a lower level of adherence to this diet is associated with an earlier onset of Parkinson’s disease.

In addition, short-term adherence to the Mediterranean diet has also been found to reduce constipation, which is one of the signs and symptoms of Parkinson’s disease.

Characteristics of the Mediterranean diet.

This diet emphasizes the following 4 components:

High intake of fresh fruits and vegetables, as well as whole grains. According to the Greek Dietary Guidelines 1999, it recommends the following:

  • Vegetables: 6 servings a day.
  • Fruits: 3 servings a day.
  • Whole grains: 8 servings a day.

These foods contain high dietary fibre, vitamins, and polyphenols. Vitamins A, C, and E and polyphenols contain antioxidant and anti-inflammatory properties that are likely to reduce the risk of Parkinson’s disease. In addition, the high dietary fibre content can also help to reduce occurrences of constipation.

Consistent use of olive oil. This oil contains monounsaturated fatty acids and polyphenols that can reduce oxidative stress and inflammation.

Consumption of milk, dairy products, potatoes, chicken eggs, fish, nuts, legumes, seeds and red wine in moderation.

  • Milk and dairy products: 2 servings a day.
  • Nuts and legumes: 3 to 4 servings a week.
  • Fish or seafood: 5 to 6 servings a week.
  • Chicken or duck: 4 servings a week.
  • Eggs: 3 servings a week.
  • Red wine: no more than 2 glasses a day for men and 1 glass a day for women.

Foods such as nuts, legumes, fish, chicken, and eggs are important sources of protein for building and repairing body cells and tissues.

For fish, go for deep-sea fish that contain high levels of omega-3 fatty acids. Omega-3 fatty acids can maintain brain function and reduce inflammation and oxidation.

As for red wine, it contains high amounts of polyphenols.

Low intake of red meat, sweet foods, and saturated fat.

  • Red meat: 4 servings a month.
  • Sweet foods: 3 servings a week.

High intake of red meat has been linked to an increased risk of Parkinson’s disease. There are several possibilities that contribute to this. The high haem content in red meat can act as a toxin when this substance is not digested properly. Secondly, the high content of saturated fat in red meat is associated with increased oxidative stress.

RECONCILING THE MEDITERRANEAN DIET WITH OUR MALAYSIAN DIET

Although this diet is practiced by the people in Mediterranean countries that have a different dietary culture from Malaysians, it is possible to include their recommendations into our Malaysian diet.

In fact, there is a high similarity between the Mediterranean Diet Pyramid and the Malaysian Food Pyramid.

Image 1 shows the Mediterranean Diet Pyramid while Image 2 shows the latest Malaysian Food Pyramid. Click on these images for larger, clearer versions.

  • Both the Mediterranean diet and the Malaysian Food Pyramid encourage the consumption of fruits and vegetables, followed by the consumption of various grain products, especially whole grains.
  • In line with the recommendations of the Mediterranean diet, the Malaysian Food Pyramid also recommends the selection of lean meat and the incorporation of plant protein sources such as legumes in a simple daily diet.
  • Both of these pyramids also emphasize limiting the intake of fat, oil, sugar, and salt.

However, a slight difference is that the Mediterranean diet emphasizes the consistent use of olive oil.

The Mediterranean diet also encourages moderate wine consumption, but individuals may make decisions on whether to include this into their diet, based on their own personal religion and beliefs.

HOW TO USE THE MALAYSIAN FOOD PYRAMID AS A FOUNDATION TO INCORPORATE MEDITERRANEAN DIET IN OUR LIVES

One simple way is to follow the Malaysian Healthy Plate concept.

The Malaysian Healthy Plate concept. Click on the image for a larger, clearer version.

  • The first quarter of the plate is allocated for carbohydrate food sources such as rice, bread, grains, and others.
  • The second quarter is allocated for protein sources such as legumes, fish, chicken, and meat.
  • The remaining half is allocated for fresh vegetables and fruits.

The “Suku Suku Separuh” (“Quarter Quarter Half”) concept emphasizes portion control and balanced meals. Following it allows us to adhere to the recommendations of the Malaysian Food Pyramid.

Additionally, the cooking methods used in meal preparation also play a key role in enabling the incorporation of the Mediterranean diet into our Malaysian diet. We can use olive oil in the grilling, baking, and roasting of meat, fish, and vegetables. It can also be used as drizzle for our salads and ulams.

References:

  1. Chu, C., Yu, L., Chen, W., Tian, F., & Zhai, Q. (2021). Dietary patterns affect Parkinson’s disease via the microbiota-gut-brain axis. Trends in food science and technology, 116, 90–101. https://doi.org/10.1016/j.tifs.2021.07.004
  2. Bexci, M.S. & Subramani, R. (2018). Decoding Parkinson’s associated health messages in social media pages by Malaysian service administrators. Malaysian journal of medical research (MJMR), 2(4), 64-72.
    3. Torti, M., Fossati, C., Casali, M., De Pandis, M. F., Grassini, P., Radicati, F. G., Stirpe, P., Vacca, L., Iavicoli, I., Leso, V., Ceppi, M., Bruzzone, M., Bonassi, S., & Stocchi, F. (2020). Effect of family history, occupation and diet on the risk of Parkinson disease: A case-control study. PLoS one, 15(12), e0243612. https://doi.org/10.1371/journal.pone.0243612
  3. Molsberry, S., Bjornevik, K., Hughes, K. C., Healy, B., Schwarzschild, M., & Ascherio, A. (2020). Diet pattern and prodromal features of Parkinson disease. Neurology, 95(15), e2095–e2108. https://doi.org/10.1212/WNL.0000000000010523
  4. Georgiou, A., Demetriou, C. A., Christou, Y. P., Heraclides, A., Leonidou, E., Loukaides, P., Yiasoumi, E., Pantziaris, M., Kleopa, K. A., Papacostas, S. S., Loizidou, M. A., Hadjisavvas, A., & Zamba-Papanicolaou, E. (2019). Genetic and environmental factors contributing to Parkinson’s disease: A case-control study in the Cypriot population. Frontiers in neurology, 10, 1047. https://doi.org/10.3389/fneur.2019.01047
  5. Gao, X., Chen, H., Fung, T. T., Logroscino, G., Schwarzschild, M. A., Hu, F. B., & Ascherio, A. (2007). Prospective study of dietary pattern and risk of Parkinson disease. The American journal of clinical nutrition, 86(5), 1486–1494. https://doi.org/10.1093/ajcn/86.5.1486
  6. Yin, W., Löf, M., Pedersen, N. L., Sandin, S., & Fang, F. (2021). Mediterranean dietary pattern at middle age and risk of Parkinson’s disease: A Swedish cohort study. Movement disorders : official journal of the Movement Disorder Society, 36(1), 255–260. https://doi.org/10.1002/mds.28314
  7. Alcalay, R. N., Gu, Y., Mejia-Santana, H., Cote, L., Marder, K. S., & Scarmeas, N. (2012). The association between Mediterranean diet adherence and Parkinson’s disease. Movement disorders : official journal of the Movement Disorder Society, 27(6), 771–774. https://doi.org/10.1002/mds.24918
  8. Rusch, C., Beke, M., Tucciarone, L., Dixon, K., Nieves, C., Jr, Mai, V., Stiep, T., Tholanikunnel, T., Ramirez-Zamora, A., Hess, C. W., & Langkamp-Henken, B. (2021). Effect of a Mediterranean diet intervention on gastrointestinal function in Parkinson’s disease (the MEDI-PD study): Study protocol for a randomised controlled trial. BMJ open, 11(9), e053336. https://doi.org/10.1136/bmjopen-2021-053336
  9. Rusch, C., Beke, M., Tucciarone, L., Nieves, C., Jr, Ukhanova, M., Tagliamonte, M. S., Mai, V., Suh, J. H., Wang, Y., Chiu, S., Patel, B., Ramirez-Zamora, A., & Langkamp-Henken, B. (2021). Mediterranean diet adherence in people with Parkinson’s disease reduces constipation symptoms and changes fecal microbiota after a 5-week single-arm pilot study. Frontiers in neurology, 12, 794640. https://doi.org/10.3389/fneur.2021.794640
  10. Calder P. C. (2006). n-3 polyunsaturated fatty acids, inflammation, and inflammatory diseases. The American journal of clinical nutrition, 83(6 Suppl), 1505S–1519S. https://doi.org/10.1093/ajcn/83.6.1505S
  11. The Hellenic Health Foundation. (n.d.). Dietary guidelines for adults in Greece. https://www.hhf-greece.gr/hydria-nhns.gr/adultdietarytext_eng.html
  12. Bisaglia, M. (2022). Mediterranean diet and Parkinson’s disease. International journal of molecular sciences, 24(1), 42. https://doi.org/10.3390/ijms24010042
  13. Lange, K. W., Nakamura, Y., Chen, N., Guo, J., Kanaya, S., Lange, K., & Li, S. (2019). Diet and medical foods in Parkinson’s disease. Food science and human wellness, 8(2), 83–95. https://doi.org/10.1016/j.fshw.2019.03.006
  14. Foo Chung, C., Pazim, K., & Mansur, K. (2020). Ageing population: Policies and programmes for older people in Malaysia. Asian journal of research in education and social sciences, 2(2), 92-96.  https://myjms.mohe.gov.my/index.php/ajress/article/view/10227

A Tips-Filled Bumper Article to Help You Sleep Better Featuring Four Experts

WORDS LIM TECK CHOON

FEATURED EXPERT
CELESTE LAU
Chief Dietitian
Sunway Medical Centre
ADD MAGNESIUM-RICH FOODS IN YOUR DIET

“Magnesium plays a crucial role in various bodily functions, such as muscle and nerve operation, protein synthesis, glycolysis, and blood pressure regulation,” says Celeste Lau.

She explains further that this mineral aids in the conversion of protein into chemicals that induce sleepiness, promote muscle relaxation, and maintain gamma-aminobutyric acid (GABA), a neurotransmitter responsible for promoting restfulness.

You should consume between 100 and 350 mg of magnesium daily for optimal sleep support.

Celeste recommends adding sources of magnesium such as walnuts, almonds, flaxseeds, salmon, and mackerel into your meals. It is recommended to consume between 100-350mg of magnesium daily for optimal sleep support.

“Additionally, refrain from consuming a heavy meal in the evening. It is recommended to have dinner 2 to 3 hours prior to your bedtime,” she adds.

FEATURED EXPERT
MICHELLE CHONG HUI YEE
Clinical Psychologist
Sunway Medical Centre
PRACTICE RESTFULNESS

Michelle Chong explains that restfulness is a deliberate act of nurturing yourself—physically, mentally, and emotionally.

It is characterized by a feeling of peacefulness and contentment, often accompanied by a sense of relief from stress, worries, tension, or fatigue.

Mentally, restfulness means quieting the mind, letting go of worries, and embracing a sense of mental stillness.

  • Learn to embrace mindfulness and relaxation techniques.
  • Grounding yourself in the present moment. This heightened awareness allows you to detach from worries about the past and anxieties regarding the future as well as to foster a sense of presence that can alleviate stress and enhance your awareness of immediate experiences.
  • Practice deep breathing exercises and progressive muscle relaxation (PMR) methods to heighten your body awareness and release muscle tension, focusing on achieving a state of ‘physical rest’.
  • Prioritize relaxation techniques that calm the mind before bedtime. “Activities such as mindfulness meditation and journaling can effectively declutter the mind and reduce stress hormones, creating a more seamless transition into sleep,” Michelle says.
FEATURED EXPERT
DR NURUL YAQEEN
Consultant Respiratory, Sleep & Internal Medicine Physician
Sunway Medical Centre Velocity
START SLEEPTIME RITUALS 
  • “Do not use your bed as an office to answer calls, respond to emails and avoid watching television in bed,” advises Dr Nurul Yaqeen.
  • Instead, reserve your bed for sleep. Remove electronic devices (televisions, computers, smartphones, etc), from the bedroom.
  • Try to start a sleep ritual as rituals help signal the body and mind that it is time to sleep. Some suggestions from Dr Nurul Yaqeen are drinking a glass of warm milk, taking a bath, or listening to calming music to unwind before bed.
  • “There is also the 10-3-2-1 method to help you rest better at night,” she says, “which is no caffeine 10 hours before bed, no food or alcohol 3 hours before bed, no work 2 hours before bed, and no screen time 1 hour before bed.” 
FEATURED EXPERT
Effendy Nadzri
Interior Designer
ENDO
Website
GET THE AMBIENCE RIGHT
  • “Keep your room cool at night,” says Effendy Nadzri. “The ideal temperature in the bedroom should be between 20º and 23º Celsius.”
  • If you have an air conditioner at home, he recommends switching it on at night to signal to your body that it is time for sleep.
  • Set the perfect ambience with dimmable or mood lighting to enhance your bedroom space and create the desired mood for a restful evening before you retire to sleep.
  • “You may want to have aromatherapy or essential oils that can help you relax at night,” Effendy adds.

 

Georgen Thye Explains the Differences between Various Milks in the Market

WORDS GEORGEN THYE

FEATURED EXPERT
GEORGEN THYE
Consultant Dietitian and Coach
Founder of Georgen Cooking
Instagram | Facebook | TikTok | YouTube | Linkedin

Milk comes in various forms, and it’s important to know the differences, including how they’re processed in the factory, and their nutrition content. Let’s break down the variations:

UHT MILK

Ultra-high temperature (UHT) milk is heat-treated to extend shelf life.

It undergoes pasteurization at an ultra-high temperature, a process to kill harmful bacteria, and is packed in a sterile environment.

It’s convenient and doesn’t require refrigeration until opened.

However, some nutrients may be reduced during the manufacturing process.

FULL CREAM MILK

This milk contains the highest fat content, approximately 3.25–3.5% fat, giving it a rich, creamy flavour.

It also goes through pasteurization and is homogenized to ensure an even distribution of fat.

LOW FAT MILK

Low fat milk first undergoes pasteurization, similar to full cream milk.

Then, it undergoes a skimming process to remove much of the fat, reducing its overall fat content to around 1–2%.

It’s still homogenized, ensuring a consistent texture while providing essential nutrients with reduced fat.

FRESH MILK

Straight from the farm to your fridge, fresh milk is minimally processed to preserve its natural flavour and nutrients.

It typically undergoes pasteurization but minimal homogenization, keeping it close to its farm-fresh state and containing around 3.25–3.5% fat.

FLAVOURED MILK

Whether it’s chocolate or strawberry, flavoured milk adds a tasty spin to regular milk.

However, be cautious of added sugars, which can increase calorie levels.

Choose options with lower sugar content and enjoy in moderation.

Note that despite its sweetness, flavored milk still provides essential nutrients like calcium and protein.

WHICH MILK IS RIGHT FOR YOU?

Your milk choice depends on your goals and taste.

Low-fat is great for reducing fat and sugar.

Fresh milk is minimally processed and ideal for those who love its natural taste.

Enjoy flavoured milk in moderation, choosing lower-sugar options.

Regardless of your pick, milk is rich in vital nutrients like calcium and protein for good health so enjoy!

A Dietitian Exposes 3 Common Misconceptions about Detox Diets & Products

WORDS GEORGEN THYE

FEATURED EXPERT
GEORGEN THYE
Consultant Dietitian and Coach
Founder of Georgen Cooking
Instagram | Facebook | TikTok | YouTube | Linkedin

It’s a common belief that detox diets and products can cleanse your body of toxins, but let’s unravel the truth.

MYTH 1: DETOXING CLEARS YOUR TOXINS

Fact: Your body has its own built-in detox system. Your liver, kidneys, and digestive system work around the clock to eliminate waste and toxins.


An overview of the detox system of our body. Click on the image for a larger, clearer version.

MYTH 2: DETOX DIETS ARE EFFECTIVE

Fact: Most detox diets are restrictive and low in essential nutrients. They may lead to temporary weight loss, but it’s mostly water weight, not toxins.

MYTH 3: DETOX PRODUCTS WORK MIRACLES

Fact: Detox teas, supplements, and wraps often lack scientific evidence and can have side effects. They’re not a magic solution.

SO, HOW CAN YOU SUPPORT YOUR BODY’S NATURAL DETOX PROCESSES?

Eat a balanced diet, stay hydrated, and get enough sleep. Your body has the detox game covered!

LOOKING FOR AUTHENTIC DIETARY FACTS & ADVICE?

Visit Georgen’s social media, links above, for more fun educational advice, facts, and more.

Drop him a note if you are interested in his services:

  • Corporate Wellness Programme
  • Health Talks
  • Cooking Workshop
  • Virtual Diet Consultations

IMU Opens the First Free Student-Led Dietetics & Wellness Clinic in Malaysia

WORDS LIM TECK CHOON

The International Medical University (IMU) recently opened the doors of the IMU Student Dietetics and Wellness Clinic. It had its official launch on 19 September 2023.

HIGHLIGHTS OF THE LAUNCH

HealthToday had the opportunity to meet the staff of the clinic as well as Professor Dr Winnie Chee, the Pro Vice-Chancellor Academic of IMU, to find out more about the clinic.

We are greatly indebted to them for their time and their willingness to provide answers to the following questions!

WHAT SERVICES ARE AVAILABLE AT THE CLINIC?

It offers many services comparable to other dietetics clinics. However, the clinic offers these services free of charge.

Individualized Meal Planning

It can be challenging to navigate through various foods to plan the right meals for one’s optimal health and maintenance of one’s ideal body weight.

 The staff of this clinic can meet with an individual and their loved ones to help design personalized daily meals based on the individual’s health status, their food preferences, and other factors.

Given that a healthy, balanced diet is key to good management of chronic diseases such as type 2 diabetes, high blood pressure, and more, this service will be especially helpful to those with these conditions.

YOU MAY FIND INIVIDUALIZED MEAL PLANNING HELPFUL IF YOU HAVE THE FOLLOWING:
  • Overweight or obesity
  • Gout
  • Diabetes
  • High blood pressure
  • High blood cholesterol
  • Chronic kidney disease
  • Anaemia
  • Irritable bowel syndrome (IBS)
  • Gastroesophageal reflux disease (GERD)
  • Chronic or long-term gastritis
Body Composition Analyzer

This is a series of non-invasive tests to measure a person’s fat mass and muscle mass.

These tests are also a good way to find out whether the person is at risk of not getting enough nutrients to maintain good health and proper functioning of the body (malnutrition).

A student dietitian can advise the individual accordingly based on the test results.

To register for your free session, click here. The link opens in a new tab.

Public Talks and Workshops

Members of the public can attend educational talks, cooking demonstrations, and more—free, of course!

They can follow the social media of the clinic (see below) to stay updated on upcoming talks and other public events.

WHERE IS THIS CLINIC?

It’s located at the International Medical University building at the following address:

Student Dietetics & Wellness Clinic
Level LG at the International Medical University
126 Jalan Jalil Perkasa
57000 Bukit Jalil
Kuala Lumpur

Opening hours: Monday to Thursday, 10.00 am to 4.00 pm during the final year dietetics practicum semesters.
Check the social media of the clinic (see below) for the latest updates.

Find the clinic on Google Maps

Do I Have to Travel to the Clinic Personally to Obtain Its Services?

Since the clinic has just opened its doors, for the time being only face-to-face consultation is available.

There are plans for telehealth services in the future, however. Interested parties can follow the social media of this clinic (see below) for future updates.

SO, IT’S A CLINIC STAFFED BY STUDENTS?

Yes, it’s a student-led diet clinic is a clinic managed and run by final year dietetics students.

These students are supervised by registered dietitians that are part of the IMU staff and they work in close collaboration with the public and communities in the surrounding area in Bukit Jalil and beyond.

Professor Dr Winnie Chee proudly tells us that while the clinic was conceptualized by the IMU School of Health Sciences, the enthusiastic students were responsible for all the planning, resources, programmes, and marketing of the services, as well as quality monitoring and management of the day-to-day operations of the clinic.

Wait, So Are These Students ‘Real’ Dietitians?

Don’t worry, these are final year dietetic students under the Bachelor of Science (Hons) Dietetics with Nutrition programme under the School of Health Sciences at IMU.

Therefore, they possess the necessary knowledge to help their clients.

What they lack is real world experience, which will be provided by this clinic. It will give these students training and experience on how to set up and manage a dietetics clinic as well as to instill in them an entrepreneurial mindset—thus making them more well-rounded dietitians when they graduate!

Throughout it all, every session will be supervised by a clinical educator, who is a registered dietitian.

If a medical emergency were to occur, the person will be directed to relevant healthcare professionals at IMU Health that are just nearby.

Hence, you don’t have to worry about receiving ‘inferior’ advice and help from this clinic!

HOW DO I MAKE AN APPOINTMENT?

Just fill in the online form found on their Facebook page.

HOW LONG IS EACH SESSION?

It can vary on a case-by-case basis.

Typically, the first session may take up to 1 hour. During this session, you may be asked to go through some simple, non-invasive tests and be asked about your medical history, current dietary preferences, etc.

Subsequent sessions—also free—may take about 30 minutes. The clinic will follow-up with you during these sessions to monitor your progress. If you’re having difficulties following your new meal plan, the staff will offer advice and help to get you back on track.

STAY CONNECTED WITH THE CLINIC
Facebook | Instagram