This study explored the perception, engagement, learning experiences, as well as challenges and barriers in blended learning (BL) or the combination of multiple delivery methods designed to complement educators and learners, of students in the health sciences courses in Universiti Putra Malaysia (UPM). A qualitative approach was performed using focus group discussions (FGDs). Eight medical, eight nursing and seven biomedical students were selected according to a set of criteria. Three FGDs were conducted using a semi-structured topic guide. Data were collected through audio recordings and transcriptions. Data coding and analysis were performed using inductive content approach. Three topic highlights were developed from the analysis. Students referred to BL as an online learning platform which does not involve lectures nor lecturers. They agreed that BL allows self-directed and collaborative learning, besides it fits their learning styles. Some of them highlighted some limitations of BL when it comes to slow-learners, student-lecturer engagement and the existing infrastructure. The students also shared their good and bad experiences regarding BL, as well as feedbacks to help improve its implementation. There are a mix of positive and negative perceptions and experiences highlighted in this study. The integration of BL to the existing traditional learning style is challenging. Therefore, by examining the strengths and weaknesses of BL that have been identified in this study, it is hoped that the students’ learning experiences could be made better. Future studies could investigate more on BL implementation in larger student population to ensure its beneficial aspects towards enhancing students’ learning progress.

A healthy diet is essential for good health and nutrition, though literature showed that there are various factors affecting the intention to purchase and consume healthy food. Technology integration is known to be useful in various aspects, but findings from studies on the efficacy of technology integration to improve healthy food consumption and purchase have largely been inconsistent. Therefore, we aimed to examine the efficacy of interventions that use technology apps to improve healthy food purchasing and consumption in adults. Relevant studies were identified through PubMed, Scopus, CINAHL, SportDiscuss and ACM Digital Library. Twenty studies were included in the systematic review. The majority of studies (n = 18) used a smartphone in the intervention, and only two studies used a personal digital assistant. The results showed that technology integration-based intervention favoured healthy changes in household food purchases, and increased consumption of healthy food and healthy eating outcomes—albeit to different extents. Overall, technology apps are convenient and user-friendly tools to encourage a change in healthy food purchase and consumption among people.

Determining the level of customer satisfaction in cleanliness regarding a product or service is a significant aspect of businesses. However, the availability of feedback tools for consumers to evaluate the cleanliness of a restaurant is a crucial issue as several aspects of cleanliness need to be evaluated collectively. To overcome this issue, this study designed a survey instrument based on the standard form used for grading the food premises and transformed it into a seven Likert scale questionnaire and consists of seven questions. This study employed fuzzy conjoint analysis to measure the level of satisfaction in cleanliness in food premises. This pilot study recruited 30 students in Universiti Teknologi MARA (UiTM) Seremban 3. The student’s perception was represented by the scores calculated based on their degree of similarities and corresponding levels of satisfaction, whereby, only scores with the highest degree of similarity were selected. Furthermore, this study identified the aspects of hygiene that assessed based on the customers’ satisfaction upon visiting the premises. The results indicated that the fuzzy conjoint analysis produced a similar outcome as the statistical mean, thus, was useful for the evaluation of customer satisfaction on the cleanliness of food premises.

Food safety is an important indicator of public health, as foodborne illnesses continue to cause productivity and economic loss. In recent years, web-based applications have been extensively used by the online users’ population. Almost one third (28.3%) of online users found web-based application to be a notable source of food safety information. The objective of the current review is to determine the effectiveness of a web-based application systems as a health promotion tool for consumers to increase their knowledge and awareness of food safety. A systematic literature review was conducted by analyzing 11 selected web-based food safety education-related articles. The studies were categorized into several themes: (1) web-based applications used in accessing food safety information; (2) food safety evaluation and perception among consumers; (3) beliefs and level of knowledge, attitude and practices (KAP) of consumers; and (4) impact and contribution of social media use. A diverse number of online applications have been utilized to promote food safety education among consumers, yet these web-based applications need to be improved with regards to social connection and integration among consumers. KAP surveys were conducted on the majority of the respondents with a particular focus on their knowledge level. Findings show that web-based applications may act as an alternative to the traditional media in enhancing food safety education among consumers, especially youths who are tech-savvy.