Dunia kosmetik sekarang berubah fokus kepada produk penjagaan kulit yang menggunakan ekstrak semulajadi seperti biji halba. Tujuan kajian ini adalah untuk merumuskan krim kulit kosmeseutikal bersifat antioksidan dengan menggunakan minyak pati biji halba (Trigonella foenum-graecum) dan seterusnya menilai pelbagai ciri fisiokimianya termasuk ujian pemusnahan radikal bebas, penilaian organoleptik, pencirian fizikal, ujian kestabilan dan ujian biokeselamatan. Kepekatan minyak pati 300μL/mL menunjukkan aktiviti antioksidan yang paling tinggi secara signifikan pada 9.58% dan formulasi krim kulit dirumuskan menggunakan emulsi minyak dalam air dengan peratusan minyak pati yang berbeza (3%, 5% dan 10%). Ujian pemusnahan radikal juga dijalankan ke atas formulasi krim kepekatan minyak pati 3% dan ianya menunjukkan aktiviti antioksidan tertinggi yang signifikan (p<0.05) pada 87% serta mempamerkan sifat organoleptik yang memuaskan dengan pH 4.55. Ujian kestabilan semua formulasi telah dijalankan selama 90 hari dan hasilnya menunjukkan bahawa formulasi yang disimpan pada suhu bilik, mempamerkan nilai pH dan kebolehsebaran yang lebih baik berbanding formulasi yang disimpan pada 4°C. Formulasi krim juga diuji dengan ujian saringan biokeselamatan in vitro hemolisis yang menunjukkan ketiadaan perengsa dan bahan toksik dalam krim yang dirumuskan. Ujian sensitiviti kulit semua formulasi krim terhadap sukarelawan melaporkan tiada reaksi kulit. Hasil kajian menunjukkan minyak pati biji halba mempunyai sifat antioksidan yang tinggi dan boleh diformulasikan dalam bentuk krim kulit kosmeseutikal yang selamat. Walau bagaimanapun, ujian tambahan kosmeseutikal dan dermatologi diperlukan untuk penilaian lanjut manfaat krim yang dirumuskan.

Nutrition information on food labels guides consumers to purchase healthier food choices. Besides nutrition information, other factors influence a purchase. This study aims to determine the association between the knowledge, attitude, and practice (KAP) among tertiary students on nutrition and food labels. In this cross-sectional study, a total of 190 students from three tertiary institutions within Klang Valley completed an online survey. Self-administered questionnaires on sociodemographic profiles and KAP questions, available in Malay and English, were distributed. Association between KAP was determined using Spearman's Rho test, while multiple linear regression was used to assess predictors of KAP scores. Mean body mass index (BMI) of the respondents were 20.8 kg/m2. The total mean score for knowledge on food labels was 8.93, followed by attitude and practice with 3.86 and 3.11, respectively. There was a significant correlation between attitude and practice (p<0.005). Nutrient and total calorie information on food labels influenced purchases, with 56.3% of respondents reported looking at the total calorie content, followed by 55.7% and 49.5% checking on sugar and fats, respectively. In addition, other factors such as expiry date (60.9%) and price (59.9%) also influenced purchases. Overall, respondents have a positive attitude on food selection, but male respondents have better knowledge levels than females. However, female respondents interpret food labelling effectively compared to male respondents. Despite having good knowledge and attitude towards nutrition, respondents were still making poor choices. A more extensive range of healthier food options and targeted healthy eating campaigns may empower students to choose more nutritious foods.