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Electrospinning is a versatile technique for producing polymeric nanofibers by the application of electrostatic forces. The electrospinnability of polymeric solutions and the properties of electrospun nanofibers can be influenced and tuned by the process parameters. This paper aims to investigatethe influence of three key process parameters on the tensile strength of electrospun gelatin nanofibrous scaffold.

The experiments were conducted with a custom-built electrospinning system. Design of experiments of the three operating variables, namely, gelatin concentration, applied potential and feed rate, with five levels were investigated. Optimization of the tensile strength of electrospun gelatin scaffold was achieved with the aid of response surface methodology.

The resulting second-order mathematical models capable of demonstrating good correlation on the effects of the three identified process parameters with the experimental measured tensile strength, where the highest tensile strength was obtained on gelatin nanofibrous scaffold electrospun at 16per cent (w/v) gelatin concentration in acetic acid, 19 kV applied potential and 0.31 ml/h feed rate.

The resulting second-order mathematical models capable of demonstrating good correlation on the effects of the three identified process parameters with the experimental measured tensile strength, where the highest tensile strength was obtained on gelatin nanofibrous scaffold electrospun at 16per cent (w/v) gelatin concentration in acetic acid, 19 kV applied potential and 0.31 ml/h feed rate.

The provision of meals has long been regarded as an essential part of treatment of hospitalized patients complementing medical procedures and nursing management. Today, despite changes in the health-care landscape, which focused on improving the quality and efficiency of hospital care, malnutrition among inpatient was still a common worldwide concern.

This was a multi-centre, randomized study conducted in 21 study sites comprising 21 state and specialist government hospitals under the Ministry of Health, Malaysia. The sample size for this study was calculated with purposive sampling method, followed by proportionate sampling to determine the random sample size of each of the study sites. The total sample size required for this study was 2,759 subjects. A validated data collection form was used in the study.

Only 32.2 % and 37.6 % of subjects achieved adequate energy and protein intake, respectively, during their admission to medical ward. The study result showed that the overall mean energy and protein intake was 794.6 ± 487.8 kcal and 35.2 ± 24.3 g, respectively. The estimated energy (p = 0.001) and protein (p = 0.001) intake of all study sites was significantly lower compared to the adequacy value.

The adequacy intake in this study was only carried out in medical wards, thus reproducible result among other wards in different study sites could not be confirmed. Besides, this study assumed that the portion eaten by subjects during lunch and dinner was the same, and therefore, either one was recorded together with breakfast and either lunch or dinner to represent a subject’s daily intake.

This was the first nationwide study to report the adequacy of energy and protein intake of patients receiving therapeutic diets in the government hospital setting in Malaysia.