https://www.um.edu.mt/library/oar/handle/123456789/107040 Fri, 10 Jul 2026 08:27:31 GMT 2026-07-10T08:27:31Z https://www.um.edu.mt/library/oar/handle/123456789/109302 Title: Assessing public awareness on the role of diet in cancer prevention Abstract: Background: Cancer is a leading cause of death worldwide, accounting for nearly 10 million deaths in 2020 (Sung et al., 2021). The prevalence of cancers in Malta is increasing (Ministry for Health Malta, 2017). Various modifiable lifestyle factors, such as diet and physical activity, may help to minimize this. Individuals who are aware of cancer risk factors are more likely to adopt cancer prevention guidelines and therefore reduce their risk of developing cancer (Stein & Colditz, 2004). The aim of this study is to determine the Maltese public's knowledge of the significance of diet in cancer development. Method: An online questionnaire was used and participants were asked on the role of diet in cancer prevention. The demographic characteristics and screening awareness were analysed. Some questions were given a knowledge score and the mean knowledge was calculated according to the demographics. Moreover, any relationship between the mean knowledge scores of the terms ‘processed meat’, ‘dietary fibre’, ‘saturated fats’, and ‘cancer development statements’ were also analysed. The responses were analysed using IBM SPSS Statistics v27.0. Results: From a total of (n= 191) participants, the majority of the respondents were female, from the region of Gozo, within the age range of 45-54 years, and with a tertiary or higher degree of education. In general, the participants had a decent understanding of cancer screening (n=182) and factors such as smoking (n=182) and sun exposure (n=161), however, knew less about food that can cause cancer, particularly about saturated fat sources (mean n=89). Furthermore, participants who had a good knowledge score on “foods high in saturated fat” also had good knowledge on the “cancer development statements” (p=0.003, r = 0.232). Conclusion: The sample population demonstrated mixed results with respect to knowledge on the role of diet in cancer prevention. Public health promotional strategies may play a role in shaping public opinion about cancer preventative measures especially with regards to diet. In the long run, specific health initiatives that lead to a greater knowledge of the risk of diet and improved prevention measures will be the most cost-effective and sustainable way to reduce the global burden of cancer. Description: B.Sc. (Hons)(Melit.) Sat, 01 Jan 2022 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/109302 2022-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/109301 Title: New technological approaches for weight gain prevention and management in the Maltese setting Abstract: Background: Obesity is a significant global and local health concern. Novel technologies include electronic health (e-health) and mobile health (m-health) and have been proven to successfully prevent and address excess weight. Nutrition professionals’ utilisation and experiences with digital tools in local practice is a relatively unresearched area. The aim of this study was therefore to explore the utilisation of novel technologies by locally registered nutritionists and dietitians with respect to weight prevention and management services. Method: An adapted and anonymised online questionnaire was disseminated between November 2021 and January 2022 following ethical approval. This included a total of 24 questions – (23 close-ended covering demographics, experiences, challenges and perceptions of technologies and one open-ended). The data was statistically analysed using SPSS software (IBM, SPSS version 23) where descriptive statistics and the Chi-squared test were utilised. Results: Sample respondents (n=20) were mainly females (85.0%, n=17) with the most prevalent age group being the 25-34 category (50.0%, n=10). 90.0% (n=18) used technologies in practice with e-health being more popular with personal computer and shared computer uses. 95.0% (n=19) expressed interest in being trained or further trained, with training considered to be extremely important (60.0%, n=12) irrespective of their years of practice (p=1.000). The main personal challenge respondents noted was a difficulty or lack of interest in utilising technologies for obesity prevention and management (65.0%, n=13). Increased client knowledge (85.0%, n=17) and engagement (80.0%, n=16) were noted as benefits for prevention and management of weight gain. Conclusion: The results of this small study suggest overall interest and some level of usage with a need for further training. More research on the specific uses and applications of e-health and m-health for local weight management and finding resourceful ways to provide further support is recommended. Description: B.Sc. (Hons)(Melit.) Sat, 01 Jan 2022 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/109301 2022-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/109300 Title: Use and understanding of nutrition information on food labels among grocery shoppers in Malta Abstract: Background Nutrition information is described as a bridge that helps decrease the information gap between the producer and the consumer. This information is also used as a tool for health promotion purposes by the public health sector as a means of helping consumers to make the best decision when deciding which foods to purchase and consume. However, this is only possible if the information is used and understood correctly. The aim of this study is to assess the level of understanding and use of nutrition information found on food labels of grocery shoppers in Malta. Locally, there has not been much research conducted on this topic in recent years. Method An online self-administered questionnaire was drafted and distributed via the social media platform ‘Facebook’ and through email to a wide audience who were 18 years of age and older. The questionnaire was made up of three sections: demographics; participant’s lifestyle; and use and knowledge of the nutrition information on food labels. This data was then analysed using IBM SPSS® Statistics 28. Results Most of the questionnaire respondents (n=262) were female (n=200), with a tertiary education and currently employed. When asked to identify the label with the highest amounts of saturated fats, calories and salt, the vast majority answered correctly with a total of (n=234) (n=221) (n=223) correct answers respectively. Participants were not as knowledgeable with regards to ‘Reference Intake’, with 43.5% of the respondents not having heard of the term. Conclusion Following the analysis of the data gathered, it can be deduced that the participants have an adequate level of understanding and make use of most of the nutrition information on food labels. However, there is not enough awareness on the ‘Reference Intake’. The findings show an association between a higher use and better understanding of nutrition information and participants who follow a certain diet and/or exercise regularly. From the results obtained, it is recommended to further educate individuals to make use of this information and empower them to take informed decisions when buying food. Description: B.Sc. (Hons)(Melit.) Sat, 01 Jan 2022 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/109300 2022-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/109287 Title: Assessment of plasma activated water antimicrobial activity on planktonic cells and wet biofilms of an Escherichia coli strain Abstract: Background Plasma activated water (PAW) is a novel non-thermal disinfection technology in which an acidic environment is created due to the formation of reactive oxygen and nitrogen species coupled with changes in redox potential. For such reasons, PAW has such a composition that can possibly serve as a means for microbial disinfection in the food industry. Method PAW was generated at atmospheric pressure in an electrochemical cell equipped with a copper electrode. Each PAW sample was prepared following a 3 h of plasma discharge with water circulating, while air was used as a gas with a flow rate of 150 L/ h. Before each use, the pH and conductivity of the generated PAW were measured. Escherichia coli NCTC12900 was used in this study. Throughout the analysis, sterile distilled water was used as a control E.coli planktonic cells were exposed to PAW, and enumeration was performed at time intervals for 25 minutes. Additionally, biofilm assessments were also performed in which its formation was carried out on coupons made from stainless steel. A pre-attachment stage of 3 h was performed and subsequently coupons were immersed in the Tryptic Soy Broth for 48 hours at 37°C. Following the biofilm development, the coupons were exposed to PAW with contact periods of 0, 5, 10, 15 and 20 minutes. The detachment of biofilms was accomplished using sonication. Results After 25 minutes exposure to PAW, a reduction of 2.5 log CFU/mL was observed for the planktonic cells whilst, exposure to sterile distilled water caused a reduction of 0.10 log CFU/mL. Furthermore, a reduction of 2.5 log CFU/cm2 was observed after biofilm exposure to PAW for 20 minutes (maximum time studied), where a reduction of 0.96 log CFU/cm2 was obtained for the control case. Conclusion The research study suggests that PAW has a potential to be utilised as a means of disinfection on food contact surfaces, however, further research is needed to determine the contact time required to achieve higher disinfection rates. Description: B.Sc. (Hons)(Melit.) Sat, 01 Jan 2022 00:00:00 GMT https://www.um.edu.mt/library/oar/handle/123456789/109287 2022-01-01T00:00:00Z