Developing the Halal Nutrition Model
Main Article Content
Abstract
Protecting the future population and the people’s welfare, as mentioned in the “Maqasid Shariah” or the aims of Islamic Law, is very important in view of the increasing negative behaviours existing in today’s societies at large. This research is aimed at studying on halal halal food consumed by the Prophet Muhammad s.a.w. and his eating practices which will impact any person’s health. Some foods mentioned in the Quran and Hadith were studied to associate the relationship of halal food and health. The method used is reviewing journals, the Qur’an and Hadith and conduct cross referencing. It is concluded that the Halal Nutrition Model is in line with the Malaysian Healthy Plate whereby it is actually suitable and befitting the halal nutrition but the whole model has to be without the haram elements which are blood, pork, carrion and liquor to provide proper nutrition guidelines for quality and better consumption of halal food for the future population.
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How to Cite
[1]
M. A. Latif and S. A. Rahman, “Developing the Halal Nutrition Model ”, Int.J.Halal.Res, vol. 4, no. 1, pp. 40-51, Apr. 2022.
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References
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Aggad, H. Guemour D. (2014). Honey antibacterial activity. Med Aromat Plants 3:152.doi: 10.4172/2167-0142.1000152.
An Pan, Qi Sun, Adam M. Berstein, Mathias B. Schulze, JoAnn E. Manson, Meir J. Stampfer, Walter C. Willet and Frank B. Hu (2012). Red Meat Consumption and Mortality: Results from Two Prospective Cohort Studies. Arch Intern Med. 2012 Apr 9; 172(7): 555–563.
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Ayton, Agnes and Ali Ibrahim. (2020). The Western diet: a blind spot of eating disorder research?-a narrative review and recommendations for treatment and research. Nutr Rev.2020, Jul 1;78 (7):579-596. Pub Med.gov.
Bukhari, M.I., (1979). Sahih Bukhari, 8 vol. Istanbul. Kazi Publications.
Dadach, Z.E. (2019). 9 Habits of the Prophet Muhammad That Science Later Proved. ResearchGate Presentation on March 2019.
Department of Standards Malaysia. (2019). MS 1500: 2019 “Halal Food - General Requirements” (Third revision).
etiquette scholar (2021). Downloaded via https://www.etiquettescholar.com/dining_etiquette/potpourri/religion_based_dining_rules/muslim_dining_rules.html.
Fuhrman, J. (2011). Eat to Live. Little Brown Spark, Amazon.
Global Halal Support Centre. (2010). HDC’s Strategic Thrusts and the Halal Market. Halal Industry Development Corporation, Malaysia.
Hadith Tarmizi: 2380. (2021). Hadith Answers. Downloaded via https://hadithanswers.com/we-are-a-nation-who-do-not-eat-until-we-are-hungry/ 2021.
Higgs, S. (2015). Social norms and their influence on eating behaviours. Research review. Elsevier Appetite 86, 38–44.
Kamali, M.H. (2009). Law and Ethics in Islam – The Role of the Maqasid. In ed Kari Vogt etal., New Directions in Islamic Thought – Exploring Reform and Muslim Tradition, I B Tauris, London, pp 23-46.
Larsen, J.K., Roel C.J. Hermans, Ester F.C. Sleddens, Rutger C.M. Engels, Jennifer O. Fisher and Stef P. J. Kremers. (2015). How parental dietary behavior and food parenting practices affect children's dietary behavior. Interacting sources of influence? Appetite. 2015 Jun;89:246-57. doi: 10.1016/j.appet.2015.02.012. Epub 2015 Feb 11.
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Ministry of Health Malaysia. (2010). Malaysian Dietary Guidelines for Children and Adolescents. National Coordinating Committee on Food and Nutrition.
Nurdeng, D. (2009). Review Article: Lawful and unlawful foods in Islamic law focus on Islamic medical and ethical aspects. International Food Research Journal 16: 469-478 (2009).
SalamWeb Browser (2020). The Importance of Fitness and Exercise in Islam. Downloaded via https://today.salamweb.com/the-importance-of-fitness-and-exercise-in-islam/.
Samarghandian S., Tahereh Farkhondeh and Fariborz Samini. (2017). Honey and Health: A Review of Recent Clinical Research. Pharmacognosy Research 2017 Apr – Jun; 9(2):121-127.
Shah, M, Copeland, J., Dart, L., Adams-Huet, B., James, A. and Rhea, D. 2014. Slower eating speed lowers energy intake in normal-weight but not overweight/obese subjects. Journal of the Academy of Nutrition and Dietetics. March 2014 Volume 114, Issue 3, Pages 393-402.
Qur’an, The Holy. (2008). Translated by Abdullah Yusuf Ali. Saba Islamic Media 1998. ISBN 9839384112.
Sevim, D.A. (2017). Cuisine and Dishes in Use During the Prophet Muhammed Era (A.D. 569-632). European Journal of Interdisciplinary Studies. September-December 2017. Volume 3, Issue 4.
Slavin J. and Beate Lloyd. (2012). Health Benefits of Fruits and Vegetables. Advances in Nutrition, 2012 Jul; 3 (4): 506-516
Swinburn, B.A., Gary Sacks, Kevin D Hall, Klim McPherson, Diane T Finegood, Marjory L Moodie and Steven L Gortmaker. (2011). The global obesity pandemic: shaped by global drivers and local environments. Lancet. 2011 Aug 27;378(9793):804-14. doi: 10.1016/S0140-6736(11)60813-1.
WHO, (2001). Infant and young child nutrition. Fifty-Fourth World Health Assembly. Agenda item 13.1. World Health Organization.
WHO. (2017). The top 10 causes of death. Media Centre. WHO Factsheet. World Health Organization, Geneva, 2017.
WHO. (2017). Food Safety. Five Keys to Safer Food Manual. 2017a. Keep Clean. Page 12.
Zhu, Y. and Hollis, J.H. (2014). Increasing the number of chews before swallowing reduces meal size in normal-weight, overweight, and obese adults. J.Acad. Nutr. Diet. 2014 Jun;114(6):926-31. doi: 10.1016/j.jand.2013.08.020. Epub 2013 Nov 9.