Consumption practices and perception of ready-to-eat food among university students and employees in Kuala Lumpur, Malaysia

• Main Authors: Basurra, R.S., Tunung, R., Kavita, C., Ribka, A., Chandrika, M., Ubong, A.
• Format: Article
• Language: English; English
• Published: Rynnye Lyan Resources 2021
• Subjects: TX Home economics; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/26964/2/Consumption%20practices%20and%20perception%20of%20ready-to-eat%20food%20among%20university%20students%20and%20employees%20in%20Kuala%20Lumpur%2C%20Malaysia%20FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/26964/3/Consumption%20practices%20and%20perception%20of%20ready-to-eat%20food%20among%20university%20students%20and%20employees%20in%20Kuala%20Lumpur%2C%20Malaysia%20ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/26964/; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_30__fr-2020-357_basurra.pdf; https://doi.org/10.26656/fr.2017.5(1).357

The purpose of the study was to examine the consumption practices and perception of ready-to-eat food among university students and employees in Kuala Lumpur, Malaysia. Through random sampling, a total of ninety-three respondents participated by answering questionnaires. The results showed that majo...