Introduction: Inadequate sleep among undergraduate students might have an impact on their bodies and everyday activities. This study aims to investigate the association of physical activity and dietary behaviour on sleep quality among students of Faculty of Architecture, Planning, and Surveying in UiTM Selangor. Method: This research was conducted using a cross-sectional research and convenience sampling. The data were collected through the use of self-administered questionnaires from May to June 2022. Data analysis was done using Statistical Analysis Package for Social Sciences (SPSS) version 20.0. Results: A total of 321 students responded the questionnaire. The prevalence of poor sleep quality among undergraduate students of Faculty of Architecture, Planning and Surveying was 93.5%. It was found that physical activity was not associated (p>0.05) with sleep quality using Pearson’s Chi-square test. Pearson’s Chi-square test revealed that sleep quality was associated (p<0.05) with dietary behaviour which is Western fast food, sweets, water and breakfast skipping, gender, years of study and residential. Conclusion: This study revealed a high prevalence of poor sleep quality among students of Faculty of Architecture, Planning and Surveying. This information may be helpful in creating programs to treat and promote good sleep hygiene practices that may improve students’ physical and mental health.

Antioxidant activity, free radical scavenging activity and phenolic content of red cabbage (Brassica oleracea var. capitata rubra), Chinese cabbage (Brassica rapa pekinensis var cylindrica), green cabbage (Brassica oleracea var capitata), mustard cabbage (Brassica juncea var rugosa) and Chinese white cabbage (Brassica rapa var chinensis), grown in Malaysia, were evaluated. Red cabbage had the highest antioxidant activity and phenolic content compared to the other cruciferous vegetables studied (p < 0.05). The contributions of all cruciferous vegetables to the antioxidant activity was >79%. The radical scavenging activity was in the order of Chinese white cabbage > red cabbage > mustard cabbage > Chinese cabbage > green cabbage. There was a significant difference (p < 0.05) in the means of scavenging activity observed between cabbage, Chinese cabbage and Chinese mustard. Phenolic content was significantly different (p < 0.05) among all the cruciferous vegetables studied, and was in the order of red cabbage > Chinese white cabbage > green cabbage > Chinese cabbage >mustard cabbage. The study indicated that red cabbage possessed the highest antioxidant capacity and phenolic compounds concentration among all the cruciferous vegetables studied.
Cabbage ; cruciferous vegetables ; Chinese cabbage ; Red color ; Chinese People