Pembinaan model pelan pemakanan berdasarkan prinsip Halalan Tayyiban

Abstract

Islamic dietary concept has been introduced by Islamic scholars over the years. However, it came up with some major issues such as complicated and undefined contents, disfigured with very weak and fabricated hadiths, and the variation of Halalan Tayyiban interpretations. Hence, this research was carried out to explore the Halalan Tayyiban principles (HTP) based on the interpretation of mufassir al-Quran, to establish guideline codes which contain dietary keys associated with sources of food and beverages, to form guideline codes which contain dietary keys associated with types of food and beverages, and to form guideline codes which contain dietary keys associated with methods of taking food and beverages. Besides, final objective of this research is to develop a dietary plan model based on the HTP. This research employed fully qualitative research approach by combining Grounded Theory research design with Documentary Research. A total of 31 documents were involved in the stage of data collection and they had been selected using purposive sampling method, then all the data were analyzed using Nvivo 10 software. Research findings indicated six HTP, which is halal, accepted by nature and purely soul, hygiene, nutritious, safe, and syubhah-free. The findings were then formulated into three primary dietary guidelines; First, guideline of choosing dietary sources which comprises three guideline codes and four dietary keys, second, guideline of choosing types of dietary which contains eight guideline codes and 36 dietary keys, and guideline of dietary intake methods which comprises 18 guidelines codes and 44 dietary keys. In addition, the findings produced a document entitled “Dietary Plan Model of Halalan Tayyiban” (MPPHT). The MPPHT is expected to generate a new dimension of Islamic dietary concept and it can be benefited by various parties to improve the hierarchies of human’s spiritual and physical health.