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ALMEIDA-DOMINGUEZ, N. G., M. E. VALENCIA, and I. HIGUERA-CIAPARA. "Formulation of Corn-Based Snacks with High Nutritive Value: Biological and Sensory Evaluation." Journal of Food Science 55, no. 1 (1990): 228–31. http://dx.doi.org/10.1111/j.1365-2621.1990.tb06058.x.
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Agrahar-Murugkar, Dipika, Aiman Zaidi, and Shraddha Dwivedi. "Quality of nixtamalized, sprouted and baked multigrain chips." Nutrition & Food Science 48, no. 3 (2018): 453–67. http://dx.doi.org/10.1108/nfs-11-2017-0252.
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Purpose The purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes would result in a high-quality healthy alternative for corn-based snacks. Design/methodology/approach Flours of nixtamalized cereals-corn, wheat, rice and sorghum and sprouted legumes-soybean and green gram are made into dough and baked instead of fried to form multi-grain chips. The particle size and physical properties of flour and nutritional, functional and textural properties of dough and chips are tested to study the effect of combination of nixtamalization of cereals and sprouting of legumes in the development of chips. Findings Baked multi-grain chips made of nixtamalized cereals and sprouted legumes had a significantly (p < 0.05) smaller particle size of 24.6 µm compared to T1 24.8 µm, C1 29.3 µm and C2 31.7 µm. T2 and C2 had significantly (p = 0.05) lower OAC value than C1 and T1 due to nixtamalization as nixtamalized flour needed half the amount of oil during dough formation. T1 showed highest calcium (mg/100 g) of 466 which was significantly (p < 0.05) higher than all other groups. The overall acceptability of T2 (8.6) was significantly (p < 0.05) higher than T1 (7.8), C2 (7.4) and C1 (6.8) on the nine-point Hedonic scale. Originality/value The developed chips are superior in terms of higher protein and minerals with better organoleptic acceptability and lower fat content in comparison to both corn chips and nixtamalized corn chips. The multi-grain chip therefore offers a new option for the consumer in high-quality healthy alternative to corn-based fried snacks.
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Murray, Robert D. "Savoring Sweet: Sugars in Infant and Toddler Feeding." Annals of Nutrition and Metabolism 70, Suppl. 3 (2017): 38–46. http://dx.doi.org/10.1159/000479246.
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During the first years of life, the sweetness of sugars has a capacity to hinder or to help in laying a strong nutritional foundation for food preferences that often extend over a lifetime. Aside from supplying 4 g/kcal of energy, sugars are non-nutritive. However, sugars have a powerful attribute, sweetness, which strongly influences human food preference. A child's first relationship with sweet taste begins even before birth and continues to evolve throughout complementary feeding. The sweetness of breastmilk encourages consumption and soothes the neonate. Conversely, inappropriate introduction of non-milk solids and beverages that are sweet at 0-4 months of age raises the newborn's risk for later obesity and may discourage the acceptance of other bitter or sour foods. Although cereals, fruits, 100% fruit juices, and some grains have naturally occurring sugars that impart sweet flavor notes, there is no clear role for added sugars between 6 and 12 months of age. Yet, 60% of infants are introduced to foods and beverages containing added sugars, threatening diet quality. Pairing foods with naturally occurring sugars, such as fruits, with foods that tend to be resisted initially, such as vegetables, can mask bitterness and promote acceptance. Utilizing the infants' extraordinary capacity for sensory-motor exploration is another strategy to expose them repeatedly to challenging tastes and flavors. The transitional year, as breast milk and infant formula are withdrawn, is a time when nutritional needs are high and diet quality often precarious. Rapid growth, along with brain and cognitive development, demand high-quality nutrition. Snacks are necessary both for energy and valuable nutrients. However, the selection of snack foods often exposes toddlers to items that offer concentrated energy with low nutrient value. Recent trends suggest a rapid fall in added sugars among infants and toddlers. Parenting practices that use small amounts of sugars to promote nutrient-rich foods from all 5 food groups can enhance rather than hinder their child's emerging dietary pattern.
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Arrosyid, Fadlilah, Sigit Prabawa, Bara Yudhistira, and Windi Atmaka. "KAJIAN KARAKTERISTIK KIMIA, FISIK, DAN SENSORIS KERIPIK SIMULASI BERBAHAN DASAR IKAN BANDENG (Chanos chanos) DAN TEPUNG KACANG HIJAU (Vigna radiata L.) SEBAGAI MAKANAN RINGAN SUMBER PROTEIN." Jurnal Teknologi Hasil Pertanian 11, no. 2 (2018): 99. http://dx.doi.org/10.20961/jthp.v11i2.29062.
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Diversification of food products one of which can be applied to snacks.. One type of snack that is quite<br />successful in the market is the chips. To improve the value of the nutritive value of these chips is by making<br />simulation chips. Based on protein content of milkfish and mung beans are high then used as raw material for<br />the manufacture of simulated chips.This study aims to determine the best simulation of milkfish and mung beans<br />flour based on characteristics of chemical, physical, and sensory. Experimental design using in this research<br />was Completely Randomized Design (CRD) with one factor, that was ratio variation of milkfish and mung bean<br />flour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically by<br />using one way ANOVA method, if there was a difference, it was followed with significance test using Duncan’s<br />Multiple Range Test (DMRT) at significance level of α = 0,05.<br />Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat +<br />80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is moisture content 3,53% wb;<br />ash content 3,44% db, fat content 25,78% db; protein content 18,84% db; carbohydrate content 51,93% db;<br />FFA content of 0.45% db; crude fiber content 5,57% db; and total calories 527.17 kcal / 100gram. Result of<br />physical analysis of simulation chips on F3 that is hardness 7,95 N and wholeness 92,97%. While on the sensory<br />analysis the highest F3 value on parameters of color, texture, and overall.
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Munira, Umme Aulia, and Tasmia Tasnim. "Potato Snacks in Bangladesh: Unhealthy Snack with Higher Fat Content and Alternative Healthier Options." Journal of Chemical Engineering 28, no. 1 (2014): 4–8. http://dx.doi.org/10.3329/jce.v28i1.18102.
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Potato snack is one of the most popular snacks item in Bangladesh. In this study the nutrition facts of potato snacks (potato chips and french fries) of different brands of home and aboard and of different food chain shops were analyzed and compared with the ideal one. From this study it was observed that most of the brands have been deviated from the quantity of nutrition facts that should be contained in an ideal potato snack. The noteworthy difference was noticed for the case of protein content for potato chips. For French fries, it has been determined that homemade french fries contain the lowest fat and carbohydrate. Since potato snacks are a source of harmful trans-fat, saturated fat and also high in calories, this paper has been discussed some healthier alternatives to this salty snack such as baked potato snack, using sugar solution and sweet potato. DOI: http://dx.doi.org/10.3329/jce.v28i1.18102 Journal of Chemical Engineering, Vol. 28, No. 1, December 2013: 4-8
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Doyle, Eva I., and Robert H. L. Feldman. "Factors affecting nutrition behavior among middle-class adolescents in urban area of Northern region of Brazil." Revista de Saúde Pública 31, no. 4 (1997): 342–50. http://dx.doi.org/10.1590/s0034-89101997000400003.
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INTRODUCTION: Brazil has been called a nation in nutrition transitional because of recent increases in the prevalence of obesity and related chronic diseases. With overweight conditions already prevalent among middle-income populations, there exists a need to identify factors that influence nutrition behavior within this group. OBJECTIVE: To address this subject, a research study was implemented among middle-class adolescents attending a large private secondary school in Manaus, Amazonas, Brazil. The study determined the availability and accessibility of snack foods as well as subjects’ attitudes and preferences towards, and the influence of family and friends on healthy (high-nutrient density) snack choices. METHODS: The 4-stage process included: (a) a nutrition expert focus group discussion that reported local nutrition problems in general and factors related to adolescent nutrition, (b) an adolescent pilot survey (n=63) that solicited information about snacking preferences and habits as well as resources for nutrition information and snack money; (c) a survey of various area food market sources to determine the availability and accessibility of high nutrient density snacks; and (d) a follow-up adolescent survey (n=55) that measured snack food preferences and perceptions about their cost and availability. RESULTS: Results included the finding that, although affordable high nutrient density snacks were available, preferences for low nutrient density snacks prevailed. The adolescents were reportedly more likely to be influenced by and obtain nutrition information from family members than friends. CONCLUSION: From study results it is apparent that a focus on food availability will not automatically result in proper nutritional practices among adolescents. This fact and the parental influence detected are evidence of a need to involve adolescents and their parents in nutrition education campaigns to improve adolescent snack food choices.
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Dewi Noorratri, Erika, and Ari Septi Mei Leni. "PENINGKATAN PENGETAHUAN CARA MENYUSUN MENU SEIMBANG PADA ANAK USIA SEKOLAH DENGAN METODE DEMONSTRASI." GEMASSIKA: Jurnal Pengabdian Kepada Masyarakat 1, no. 1 (2017): 18. http://dx.doi.org/10.30787/gemassika.v1i1.214.
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Background : In this modern era, the need for is balanced nutrition and healthy food is not too important anymore. The main reason to eat quickly and look for food that also presented quickly without is seeing the nutrient content. In Indonesia, the Nutrition Adequacy Rate is still high (40.6%) of the population who consume foods with nutritional value below 70%, and are mostly found in school-aged children (41.2%). School-aged children can be at risk in nutrition problems. This can be due to the daily diet and the child's growth period. The target and outcome is 100% of the extension participants consisting of 4th grade students of SDN 2 Kerten Surakarta can improve their knowledge and understand about how to choose healthy snacks and able to prepare a balanced menu. Method of implementation: lectures and demonstrations. Result: students and students can mention the definition of healthy snacks, healthy snack benefits, unhealthy snack characteristics, healthy and unhealthy snacks, the impact of unhealthy snacks and can prepare a balanced menu. Conclusion: Students know about how to choose healthy snacks and able to mention healthy food, and able to arrange a balanced menu.
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McArthur, Laura H., Antonette Valentino, and Donald Holbert. "Knowledge of healthy foods does not translate to healthy snack consumption among exercise science undergraduates." Nutrition and Health 23, no. 2 (2017): 103–10. http://dx.doi.org/10.1177/0260106017704796.
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This cross-sectional survey study compared the on- and off-campus snack choices and related correlates of convenience samples of exercise science (ES) ( n = 165, M = 45%, F = 55%) and non-exercise science (NES) ( n =160, M = 43%, F = 57%) undergraduates. The hypothesis posed was that knowledge of healthy foods will not translate to healthier snack consumption by the ES students, and that the snack choices and related correlates of ES and NES students will be similar. Data were collected using self-administered questionnaires completed in classrooms (ES sample) and at high-traffic locations on-campus (NES sample). Chi-square and t-test analyses compared ES and NES students on snack correlates. Snacks consumed most often by the ES and NES students on-campus were health bars/squares ( n = 56 vs. n = 48) and savory snacks ( n = 55 vs. n = 71), and off-campus were savory snacks ( n = 60 vs. n = 71) and fruits ( n = 41 vs. n = 34). Over half of both samples believed their snack choices were a mix of unhealthy and healthy. Fruits were considered healthier snacks and chips less healthy by both samples, and fruits were the most often recommended snack. About 20% believed these choices would impact their health unfavorably, and about two thirds self-classified in the action stages for healthy snacking. Since knowledge about healthy food choices did not translate to healthy snack selection, these students would benefit from interventions that teach selection and preparation of healthy snacks on a restricted budget.
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SINGHATO, ALONGKOTE, URAIPORN BOORANASUKSAKUL, SOMJET KHONGKHON, and NARISA RUEANGSRI. "Acceptability of a High Protein Snack Using Artificial Sweeteners for People Living with HIV with Oral Problems." Current Research in Nutrition and Food Science Journal 6, no. 3 (2018): 711–19. http://dx.doi.org/10.12944/crnfsj.6.3.13.
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People living with HIV (PLHIV) with oral problems usually suffer from malnutrition due to difficulties in chewing and swallowing, which lead to under nutrition. In addition, hyperglycemia is one of the major problems among PLHIV receiving antiretroviral therapy (ART).Up to now, in Thailand there is still a lack of specialized food products for PLHIV with oral problems that can be easily chewed and swallowed to prevent their malnutrition.This study aimed to develop high protein food products in the form of snack with artificial sweeteners, and to determine the levels of acceptance (taste, flavor, color, texture and overall satisfaction) by PLHIV with oral problems. Soybean milk pudding was selected as the food product since it is the most favored snack among PLHIV. All 3 high protein snacks (containing sugar, sucralose, and stevioside) were developed for 30 PLHIV with oral problems, and their sensory perceptions were evaluated. Results revealed there were no significant differences in all aspects of sensory perceptions between the 3 high protein snacks, except for color (p<0.05). In addition, overall satisfaction scores of all 3 high protein snacks were deemed to be acceptable by all PLHIV participants
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van Ansem, Wilke J. C., Frank J. van Lenthe, Carola T. M. Schrijvers, Gerda Rodenburg, and Dike van de Mheen. "Socio-economic inequalities in children's snack consumption and sugar-sweetened beverage consumption: the contribution of home environmental factors." British Journal of Nutrition 112, no. 3 (2014): 467–76. http://dx.doi.org/10.1017/s0007114514001007.
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In the present study, we examined the association between maternal education and unhealthy eating behaviour (the consumption of snack and sugar-sweetened beverages (SSB)) and explored environmental factors that might mediate this association in 11-year-old children. These environmental factors include home availability of snacks and SSB, parental rules about snack and SSB consumption, parental intake of snacks and SSB, peer sensitivity and children's snack-purchasing behaviour. Data were obtained from the fourth wave of the INPACT (IVO Nutrition and Physical Activity Child cohorT) study (2011), in which 1318 parent–child dyads completed a questionnaire. Data were analysed using multivariate regression models. Children of mothers with an intermediate educational level were found to consume more snacks than those of mothers with a high educational level (B= 1·22,P= 0·02). This association was not mediated by environmental factors. Children of mothers with a low educational level were found to consume more SSB than those of mothers with a high educational level (B= 0·63,P< 0·01). The association between maternal educational level and children's SSB consumption was found to be mediated by parental intake of snacks and SSB and home availability of SSB. The home environment seems to be a promising setting for interventions on reducing socio-economic inequalities in children's SSB consumption.
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Raptou, Elena. "The Role of Snack Choices, Body Weight Stereotypes and Smoking Behavior in Assessing Risk Factors for Adolescent Overweight and Obesity." Foods 10, no. 3 (2021): 557. http://dx.doi.org/10.3390/foods10030557.
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This study investigated the relationship of behavioral factors, such as snack choices, obesity stereotypes and smoking with adolescents’ body weight. Individual-level data for 1254 Greek youths were selected via a formal questionnaire. Snack choices seem to be gender specific with girls showing a stronger preference for healthier snacks. Frequent consumption of high-calorie and more filling snacks was found to increase Body Mass Index (BMI) in both genders. Fruit/vegetable snacks were associated with lower body weight in females, whereas cereal/nut snacks had a negative influence in males’ BMI. The majority of participants expressed anti-fat attitudes and more boys than girls assigned positive attributes to lean peers. The endorsement of the thin-ideal was positively associated with the BMI of both adolescent boys and girls. This study also revealed that neglecting potential endogeneity issues can lead to biased estimates of smoking. Gender may be a crucial moderator of smoking–BMI relationships. Male smokers presented a higher obesity risk, whereas female smokers were more likely to be underweight. Nutrition professionals should pay attention to increase the acceptance of healthy snack options. Gender differences in the influence of weight stereotypes and smoking on BMI should be considered in order to enhance the efficacy of obesity prevention interventions.
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Moore, Amy, Jennifer Fisher, Katherine Morris, Christina Croce, and Kai Ling Kong. "Unhealthy Snacking Behaviors and Nutrients to Limit From Snacks Among U.S. Infants and Toddlers." Current Developments in Nutrition 5, Supplement_2 (2021): 791. http://dx.doi.org/10.1093/cdn/nzab046_088.
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Abstract Objectives The Dietary Guidelines for Americans recommends avoiding foods with added sugars and limiting foods higher in sodium before 2 years of age. This study examined the contributions of sweet and salty snacks in infant and toddler diets. Methods This cross-sectional analysis of dietary intake used three 24-hour dietary recalls collected from mothers of 141 infants and toddlers ages 9 to &lt;16 months. Dietary recalls were collected over the phone by trained researchers using a validated multiple pass method. Snacks high in nutrients to limit were categorized as sweet (e.g., cakes, cookies) and salty (e.g., chips, crackers) using What We Eat in America food categories. The average number of snacks per day, total energy from snacks, and nutrients to limit from snacks were evaluated for 71 infants (9 to &lt;12 months) and 70 toddlers (12 to &lt; 16 months). Results Mothers were on average 32.6 ± 4.4 years old, identified as white (78.0%), and were college graduates (87.1%). Most infants/toddlers were breastfed ≥6 months (68.1%) and were introduced to solid foods after 4 months (96.5%). More than one-third (40.1%) of infants consumed at least one snack high in nutrients to limit on any given day. These snacks accounted for 5% of total energy (24 ± 49 kcals), 56.2% of total added sugars, 11.7% of total sodium, and 2.8% of total fat in infant dietary intakes. Similarly, more than two-thirds (74.3%) of toddlers consumed at least one snack high in nutrients to limit on any given day. These snacks accounted for 6.3% of total energy (60 ± 74 kcals), 75.0% of total added sugars, 8.4% of total sodium, and 5.3% of total fat in toddler dietary intakes. Conclusions Infants and toddlers consume snacks that contribute discretionary calories and added sugars. Given the new guidelines to avoid foods and beverages with added sugars before 2 years, future studies should examine factors that influence snack intake during this early development period. Funding Sources National Institute on Child Health and Human Development, Grant/Award Number: R01HD087082-01.
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Prapkree, Lukkamol, Rianna Uddin, Jafar Ali Ajaj Jaafar, Niliarys Sifre, Gabriel Corea, and Cristina Palacios. "Snack Consumption and Food Security Among College Students in the US During COVID-19 Pandemic." Current Developments in Nutrition 5, Supplement_2 (2021): 176. http://dx.doi.org/10.1093/cdn/nzab035_084.
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Abstract Objectives During COVID-19 pandemic, most students have been confined to their home. This situation may affect snack consumption and food security. Our objective was to determine the associations among snack intake, snack accessibility and availability, household income, and food security status in US overweight college students aged 18–24 years. Methods A cross-sectional survey was assessed through online self-reported questionnaires via Qualtrics from June 2020 to January 2021. Descriptive statistics were used to examine the frequency, percentages, and average of socio-demographic data, including household income and food security status and snack intake data. The associations among these variables were determined by logistic regression. Results A total of 157 students completed the survey but only 145 completed all questions in the survey. Most students were female (84.8%), Hispanics (37.2%), with a mean age of 21.5 ± 2.0 years. The majority reported a household income of &lt;$50,000 (60.0%) and having a high food security status (66.2%). Average snack consumption was 2.3 ± 1.1 times per day with the highest common reported frequency of snacking 2–3 times per day (61.0%). Most reported that they knew how to choose a healthy snack (85.5%) but most (73.1%) reported that unhealthy snacks (i.e., chips, crackers, cookies, candy, chocolate, etc.) were more accessible and available to them than healthy snacks (i.e., fruits, vegetables, nuts, seeds, whole grain, low sugary bars/cookies/crackers, etc.). After adjusting for age and gender, those with the highest food security had significantly lower odds of choosing unhealthy snacks (OR 0.05; 95% CI 0.01, 0.36) as compared to those with the lowest food security. Also, those with lower income (&lt;$50,000) had significantly higher odds of choosing unhealthy snacks as compared to higher income (OR 3.35; 95% CI 1.51, 7.41). However, food security and income had no association with knowledge of identifying healthy or unhealthy snacks. Conclusions In this sample of college students, income and food security status was not related to their ability to know how to choose healthy snacks but low food security and low income were significantly related to the accessibility and availability of unhealthy snacks. Funding Sources Internal funds from Florida International University.
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Haghighat, Neda, Damoon Ashtary-Larky, Reza Bagheri, et al. "Effects of 6 Months of Soy-Enriched High Protein Compared to Eucaloric Low Protein Snack Replacement on Appetite, Dietary Intake, and Body Composition in Normal-Weight Obese Women: A Randomized Controlled Trial." Nutrients 13, no. 7 (2021): 2266. http://dx.doi.org/10.3390/nu13072266.
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(1) Background: The favorable effects of high protein snacks on body composition and appetite status in lean and athletic populations have been illustrated previously. However, the effects of soy-enriched high protein snacks have not been investigated in women with normal-weight obesity (NWO). Consequently, we aimed at comparing the effects of six months of soy-enriched high protein snack replacement on appetite, body composition, and dietary intake in women with NWO. (2) Methods: One hundred seven (107) women with NWO [(age: 24 ± 3 yrs, BMI: 22.7 ± 2.3 kg/m2, body fat percentage (BFP): 38 ± 3.2%)] who were assigned to one of two groups; high protein snack (HP, n = 52) containing 50 g soybean or isocaloric low-protein snack (protein: 18.2 g, carbohydrate: 15 g, fat: 10 g, energy: 210 kcal) or isocaloric low protein snack (LP, n = 55) containing 3.5 servings of fruit (protein: <2 g, carbohydrate: ≈50 g, fat: <1 g, energy: ≈210 kcal) as part of their daily meals (as a snack at 10 a.m.), successfully completed the study interventions. Body mass (BM), body mass index (BMI), waist circumference (WC), BFP, skeletal muscle mass, dietary intake, and appetite levels were evaluated prior to and after the six-month intervention. (3) Results: Appetite (HP = −12 mm and LP = −0.6 mm), energy intake (HP = −166.2 kcal/day and LP = 91.3 kcal), carbohydrate intake (HP = −58.4 g/day and LP = 6.4 g/day), WC (HP = −4.3 cm and LP = −0.9 cm), and BFP (HP = −3.7% and LP = −0.9%) were significantly (p < 0.05) reduced, while skeletal muscle mass (HP = 1.2 kg and LP = 0.3 kg) significantly increased in the HP compared to the LP group, respectively. (4) Conclusions: Six months of a soy-enriched high protein snack replacement decreased appetite and improved body composition in women with NWO. Our findings suggest that soy-enriched high protein snacks are an efficacious strategy for body composition improvement.
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Damara, Chandramanda Dewi, and Lailatul Muniroh. "BREAKFAST HABITS AND NUTRIENT ADEQUACY LEVEL OF SNACKS IS CORRELATED WITH NUTRITION STATUS AMONG ADOLESCENT IN SMPN 1 TUBAN." Media Gizi Indonesia 16, no. 1 (2021): 10. http://dx.doi.org/10.20473/mgi.v16i1.10-16.
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Adolescent often skip breakfast, so snacks are usually used as substitute for breakfast at school. Some snacks have unbalanced nutrient content. An imbalance in nutrient intake can affect nutritional status of adolescents. The purpose of this study was to analyze correlation between breakfast habits and nutrition adequacy level of snack with nutritional status of adolescents. The study design used in this study was cross sectional. The sampling technique was proportional random sampling with total sample of 77 students. Data on breakfast habits were obtained through questionnaires, while data on the adequacy level of snacks intake was obtained through 2x24 hours food recall. The correlation test used was spearman correlation. The results showed that there were correlation between breakfast habits, the adequacy level energy, protein, fat, and carbohydrate of snacks with nutritional status. Adolescent with poor breakfast habits and high adequacy of nutritional levels of snacks tend to have more obesity nutritional status.
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Johnstone, A. M., E. Shannon, S. Whybrow, C. A. Reid, and R. J. Stubbs. "Altering the temporal distribution of energy intake with isoenergetically dense foods given as snacks does not affect total daily energy intake in normal-weight men." British Journal of Nutrition 83, no. 1 (2000): 7–14. http://dx.doi.org/10.1017/s0007114500000039.
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The objectives of the present study were to examine the effects of (1) ingesting mandatory snacks v. no snacks and (2) the composition of isoenergetically-dense snacks high in protein, fat or carbohydrate, on food intake and energy intake (EI) in eight men with ad libitum access to a diet of fixed composition. Subjects were each studied four times in a 9 d protocol per treatment. On days 1–2, subjects were given a medium-fat maintenance diet estimated at 1·6 × resting metabolic rate (RMR). On days 3–9, subjects consumed three mandatory isoenergetic, isoenergetically dense (380 kJ/100 g) snacks at fixed time intervals (11.30, 15.30 and 19.30 hours). Total snack intake comprised 30 % of the subjects' estimated daily energy requirements. The treatments were high protein (HP), high carbohydrate (HC), high fat (HF) and no snack (NS). The order was randomized across subjects in a counterbalanced, Latin-square design. During the remainder of the day, subjects had ad libitum (meal size and frequency) access to a covertly manipulated medium-fat diet of fixed composition (fat: carbohydrate: protein, 40:47:13 by energy), energy density 550 kJ/100 g. All foods eaten were investigator-weighed before ingestion and left-overs were weighed after ingestion. Subjective hunger and satiety feelings were tracked hourly during waking hours using visual analogue scales. Ad libitum EI amounted to 13·9 MJ/d on the NS treatment compared with 11·7, 11·7 and 12·2 MJ/d on the HP, HC and HF diets respectively (F(3,21) 5·35; P = 0·007, sed 0·66). Total EI values were not significantly different at 14·6, 14·5, 15·0 and 14·2 MJ/d respectively. Snack composition did not differentially affect total daily food intake or EI. Average daily hunger was unaffected by the composition of the snacks. Only at 12.00 hours did subjects feel significantly more hungry during the NS condition, relative to the other dietary treatments (F(3,18) 4·42; P = 0·017). Body weight was unaffected by dietary treatment. In conclusion, snacking per se led to compensatory adjustments in feeding behaviour in lean men. Snack composition (with energy density controlled) did not affect the amount eaten of a diet of fixed composition. Results may differ in real life where subjects can alter both composition and amount of food they eat and energy density is not controlled.
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Anestya, Mery, and Muwakhidah Muwakhidah. "Effect of Nutrition Education with Video Media for Student Knowledge of Snack Selection in Muhammadiyah 10 Surakarta Junior High School." Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya 2, no. 1 (2018): 34. http://dx.doi.org/10.21580/ns.2018.2.1.2024.
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Adolescence need adequate energy intake to support their physical and psychology development, one of them was obtained for snack consumtion in school. Election of food snacks was influenced by student knowledge. There are 30% students who have bad knowlegde. Aim of this research is for knowing effect nutritional education using video media for student knowledge of snack selection in Muhammadiyah 10 Surakarta Junior High School. This research using quasy eksperiment design with one grup pretest-posttest. Taking of sample using proportionate random sampling with total sample are 44 students. In this research using video media. Data analysis using Kolmogorov smirnov and Paired sample T-Test. Based on data analysis using Paired sample T-Test got result p = 0.000 it shows p&lt; 0.005 so H0 is refused it means there is any effect after giving nutrition education using video media. Mean score of students after giving nutrition education increase from 75,6 become 87. The conclusion is any effect nutrition education using video media for student knowledge in Muhammadiyah 10 Surakarta Junior High School.
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Gillespie, Rachel, Emily DeWitt, Heather Norman-Burgdolf, Brynnan Dunnaway, and Alison Gustafson. "Community-Based Efforts Aim to Improve the Food Environment within a Highly Obese Rural Appalachian County." Nutrients 13, no. 7 (2021): 2200. http://dx.doi.org/10.3390/nu13072200.
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Rural communities in Appalachia are displaying increased obesity prevalence, yet traditional interventions have not provided a broad enough impact to improve dietary consumption patterns. Therefore, expanding efforts that address the food environment and incorporate behavioral nudges through community-developed marketing strategies may be a viable mechanism to improve food and beverage choices within this unique population. This study installed shelf-wobblers across n = 5 gas stations in one rural Appalachian county in Kentucky. Smart Snacks were identified from store inventory lists utilizing the CDC Food Service Guideline for Federal Facilities calculator and were categorized into high-protein snacks, low-fat carbohydrate snacks, meal replacement snacks, and no-calorie beverages. NEMS-CS audits were conducted, and monthly sales data was collected at baseline and for six months thereafter for each store location. A difference-in-difference model was used, adjusting for total sales or total mean sales for each Smart Snack model to assess the percentage change within and between stores. Overall, percent change in mean sales and total sales across all stores resulted in a percentage increase of sales of Smart Snack items following wobbler installment. This study provides unique insight into how a community-driven approach to marketing can influence the sale of healthier food and beverage items.
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Wahyudi, Gufron, Elisa Yulistiya, and Widya Rizki Septianingtyas. "Factors Related to Snack Consumption Behavior at SDN 1 Purwoharjo Banyuwangi." Journal for Quality in Public Health 4, no. 2 (2021): 251–56. http://dx.doi.org/10.30994/jqph.v4i2.215.
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This thesis discusses the behavior of elementary school student snacks consumption. Based on the facts in the field shows that 78% of children consume snacks in the school environment (BPOM, 2008). Food snacks that contain fat, energy, and high salt must be limited, because it can provide excessive energy intake, resulting in an increase in the risk of over nutrition that causes one of the triggers for degenerative diseases such as stroke, diabetes mellitus, coronary heart disease and so forth. Besides consuming foods that are not good hygiene level can cause interference with the digestive tract, for example typhus, mutah, nausea, diarrhea and so forth (Yuliastuti, 2012)Therefore this study discusses the description of the behavior of consumption of snacks and factors related to the behavior of consumption of snacks.The design of this study was cross sectional. The population in this study was all students in grades IV, V, and VI at SDN I Purwoharjo with a sample of 72 students. The sampling method used is simple random sampling. The instrument used was a questionnaire.This study uses the Spearman Rank test. Based on the results of the R test sig. R count 0,000 < 0.05, i.e. there is a relationship between variable student characteristics (including gender, knowledge), allowance, parental characteristics (including parental education, parents' occupation) with snack consumption behavior.From this research it is expected to provide information and increase students' knowledge, to choose and consume snacks properly and correctly.
 
 Keywords: children school, snack, snacks consumption behavior.
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Adelina, Rany, Carissa Cerdasari, Rani Nurmayanti, and Elok Widayanti. "Evaluation of Nutrition Intervention On Snack's Eating Habits and Anthropometric Status of College Students in Malang City." Amerta Nutrition 5, no. 2 (2021): 166. http://dx.doi.org/10.20473/amnt.v5i2.2021.166-172.
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Background: Problems that arise in students based on the results of the 2016 study indicate that more than 80% of students like to eat unhealthy snacks such as packaging snacks, fried foods, instant noodles, and meatballs. Where snacks contain high energy, carbohydrates, protein, saturated fat, and salt. The excess energy and nutrients intake are related to increasing the metabolic incidence of syndromes and the main risk factors for cardiovascular disease.Objectives: This study aims to determine the effectiveness of giving nutritional interventions to eating habits and anthropometric status of college students in Malang.Methods: The quasi-experimental design with 31 participants from college students in Malang. Nutrition interventions provided in the form of education related to healthy snacks and assistance in making healthy snacks. The instruments used were pretest-posttest, questionnaire, and semi FFQ. Data processing was carried out by descriptive statistical analysis and dependent t-test at a 95% confidence level.Results: There was a significant increase in knowledge related to healthy snacks for subyek penelitiants (p <0.01) indicated by the results of the pre-test and post-test. There was an increase in the influence with nutrition claims by 31% and there was a significant difference between before and after the intervention (p = 0.013). The results of a healthy semi FFQ snack for the fruit category experienced a significant increase after being given an intervention program (p <0.01), while the semi FFQ results for unhealthy snacks for the category of salted crackers, chocolate/candy, pudding, and market snacks tended to decrease in consumption although not significant. The prevalence of overweight and obese in participants before being given intervention was 29% and decreased after being given intervention to 22.6% even though there was no significant difference (p = 0.096).Conclusions: There is an increase in the influence of 'nutrition claims' and fruit consumption significantly. While the prevalence of obese tends to fall even though it is not significant between college students.
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Ciurzyńska, Agnieszka, Piotr Cieśluk, Magdalena Barwińska, et al. "Eating Habits and Sustainable Food Production in the Development of Innovative “Healthy” Snacks." Sustainability 11, no. 10 (2019): 2800. http://dx.doi.org/10.3390/su11102800.
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In recent years, science about nutrition and food technology has grown enormously. These advances have provided information about the human body’s need for certain nutrients and the impact of human nutrition on quality of life and health. New technologies enable the production of many new products that meet the expectations of food consumers. To meet the challenges posed by consumers, food producers are developing new food products that are included in the next generation food. Changing nutritional trends force the food industry and technologists to look for innovative products that are not only ready for immediate consumption, but are also unique in terms of nutritional value and contain a minimum number of additives. Existing research trends are intended to develop innovative products, which can be considered a healthy snack that can help in the fight against obesity, especially among children. Such products are freeze-dried fruit or vegetable gels, fruit skins or edible films. The aim of the work is to present a review of the problem of increasing childhood obesity, the place of snacks in the daily diet and the possibility of replacing unhealthy, high-calorie snacks with alternative products with beneficial properties, in which balanced production is used. For example, the use of freeze-drying and the addition of only natural hydrocolloids provides an “clean label” healthy snack that is appreciated by conscious consumers.
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Kerr, Maeve A., Kirsten L. Rennie, Tracy A. McCaffrey, Julie M. W. Wallace, Mary P. Hannon-Fletcher, and M. Barbara E. Livingstone. "Snacking patterns among adolescents: a comparison of type, frequency and portion size between Britain in 1997 and Northern Ireland in 2005." British Journal of Nutrition 101, no. 1 (2008): 122–31. http://dx.doi.org/10.1017/s0007114508994769.
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Despite the potential link between snack food intake and obesity and the reportedly high prevalence of snacking among adolescents, adolescent snack food patterns (types of foods consumed, frequency and portion size) have not been extensively examined. This study examines these issues using data on the snacking patterns of adolescents aged 13–16 years who took part in the 1997 National Diet and Nutrition Survey (NDNS) and that from a Northern Irish (NI) cohort of adolescents collected 8 years later, in 2005. Overall energy intake was significantly higher in the NI adolescents in 2005 compared with the NDNS adolescents in 1997 (P < 0·01). Consequently, energy intake from snacks was significantly higher in the NI cohort (P < 0·01) and a trend for a higher % energy intake from snacks compared with the NDNS group was observed (median 32·5 % v. 29·8 %, respectively). Sugar-sweetened carbonated and soft drinks remained the most popular choice of snack over this 8-year period; however, both the portion size consumed and frequency of consumption were significantly higher among the adolescents in 2005 compared with those in 1997 (P = 0·022 and P = 0·014, respectively). Despite the lower popularity, and correspondingly lower frequency of milks and beverages, the portion size of both food groups was significantly higher among the adolescents in 2005 compared with those in 1997 (P < 0·001 and P = 0·007, respectively). These findings may provide scope for policy interventions to place particular emphasis on reducing typical portion sizes consumed of popular snack choices, in particular high-energy carbonated and soft drinks, among UK adolescents.
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Hidayanti, Lilik. "PROMOSI GIZI MELAUI METODE EMO DEMO UNTUK MERUBAH PERSEPSI IBU TENTANG MAKANAN JAJANAN BERBASIS PANGAN LOKAL." GEMASSIKA : Jurnal Pengabdian Kepada Masyarakat 4, no. 1 (2020): 76. http://dx.doi.org/10.30787/gemassika.v4i1.463.
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High consumption of food snacks can cause decreased of food intake of children aged 0-5 years. It is due to the children feel full so they refuse meal. Impact of this behaviour is decreasing level of energy adequacy and level of protein adequacy so eventually decreasing their nutritional status. Food snacks contain much of sucrose and salt but a little protein. In addition food snack often contains food additives and also not guaranteed of its safety. To solve this problem, mothers can make food snack by themselves from local foods. Promoting local food is very important to introduce and to increase of understanding of mother about composition and nutritional contain of local food. The aim of this activity was changing mother perception about used of local foods (breadfruit and Tilapia fish) as raw materials of food snack for children aged 0-5 years. This activity used Emo Demo method with theme “cheap food snack, Rich of nutrition”. Subjects were 30 mothers who had child aged 0-5 years and also always came to Posyandu in Sukarame, Tasikmalaya. Change of perception was measured by comparing pre test and post test results,and wilcoxon was used to analyze the difference of pre test and post test results. Mean of pre test score was 9,2 and post test score was 12,9. The result of wilcoxon test shown there was the difference of pre test and post test (p < 0,001). Based on this activity, the suggestion was to continue this activity with training so the subjects were able to make foods snack using local foods (Breadfruit and Tilapia fish) as raw materials.
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Green, S. M., J. K. Wales, C. L. Lawton, and J. E. Blundell. "Comparison of high-fat and high-carbohydrate foods in a meal or snack on short-term fat and energy intakes in obese women." British Journal of Nutrition 84, no. 4 (2000): 521–30. http://dx.doi.org/10.1017/s0007114500001835.
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The present study aimed to compare the action of high-fat and high-carbohydrate (CHO) foods on meal size (satiation) and post-meal satiety in obese women. A within-subjects design was used; each participant received all four nutritional challenges. Fifteen healthy obese women (age 21–56 years, BMI 35–48 kg/m2) participated; thirteen completed all four test days. On two test days, participants were exposed to a nutritional challenge comprising an ad libitum high-fat or high-CHO lunch. On the other two test days they were exposed to a challenge comprising an ad libitum sweet high-fat or high-CHO mid-afternoon snack. Energy and macronutrient intakes were measured at each eating episode. Visual analogue rating scales were completed periodically to record subjective feelings of appetite. When offered a high-CHO selection of foods at lunch and mid-afternoon participants consumed less energy than when offered a high-fat selection. However, post-meal satiety was similar. Total test-day energy intake was significantly higher when high-fat foods were consumed at lunch, but not as a snack. Consumption of high-fat foods at a lunch and snack increased the amount of fat consumed over the whole test day. In conclusion, energy intake of an eating episode was influenced by nutrient composition in this group of obese women. Consumption of high-fat foods at lunch or as a snack led to overconsumption relative to high-CHO foods. However, high-fat foods at meals may have greater potential to influence daily intake than at snacks, probably because meals are larger eating episodes and therefore give greater opportunity to overconsume.
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Upreti, Yadu R., Sheri Bastien, Birgitte Bjonness, and Bhimsen Devkota. "Socio-ecological Factors Associated with Snacking Behaviors of Basic School Students in Nepal." Current Research in Nutrition and Food Science Journal 8, no. 3 (2020): 774–84. http://dx.doi.org/10.12944/crnfsj.8.3.10.
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Consumption of unhealthy snack foods among young children in low-and-middle-income countries is high and Nepal is no exception. A quantitative cross-sectional study was conducted among 259 students to investigate their snacking behaviors and examine factors that influence the behavior from a socio-ecological Framework. The study used self-reported questionnaires, food recall diaries, and participant observation forms to collect data. Students' snacking behavior was the dependent variable where as age, sex, grade, parent's education, parent's sources of income, religion, ethnicity, family type, and living arrangements were the independent variables. Chi-square test and logistic regression were applied to analyze the results. The main findings of the study indicate that 89 percent of students consumed school snacks regularly, including unhealthy snacks, which were either commercially prepared junk foods bought from nearby vending shops and grocery stores or deep-oil-fried snacks food prepared at the school canteen. Bivariate analysis shows that age, grade, father's education, and the student's religion were significantly associated with snacking behaviors of students. The multivariate analysis indicates that grade (aOR= 0.259, P < .05) and religion (aOR= 0.373, P < .05) were the significant predictors. The snacking behaviors among basic level students are influenced by multilevel factors, which is consistent with the socio-ecological model. The study's findings further suggest that comprehensive and effective school-based nutrition education interventions are necessary to promote healthy snack consumption behaviors of students.
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SOLANG, MARGARETHA, DJUNA LAMONDO, and SYAM S. KUMAJI. "Zinc, calcium, protein, lead, mercury, and the sensorics quality of cireng snacks supplemented with blood cockle (Anadara granosa)." Nusantara Bioscience 9, no. 4 (2017): 385–91. http://dx.doi.org/10.13057/nusbiosci/n090408.
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Solang M, Lamondo D, Kumaji SS. 2017. Zinc, calcium, protein, lead, mercury, and the sensorics quality of cireng snacks supplemented with blood cockle (Anadara granosa). Nusantara Bioscience 9: 385-391. Blood cockle (Anadara granosa) is a potential nutritious food with high economic value. This study aims at evaluating the level of zinc, calcium, protein, mercury, lead, and the sensorics quality of cireng (traditional Indonesian snack made from fried-tapioca flour dipped into sauces) supplemented with blood cockle. This study used complete randomised design, where the treatment factors consisted of flour made from blood cockles to supplement the flour used in making the cireng snacks. The concentration of the treatment factors were 0%, 5%, 10%, 15%, and 20%. The data were analyzed using the One Way ANOVA test and LSD test. This study shows that blood cockles’ supplementation significantly increases the level of protein (p=0.05), zinc (p=0.031), calcium (p= 0.016), lead (0.000), mercury (p= 0.022) of the cireng snacks. Supplementation of blood cockles has increased the preference toward cireng’s flavor, aroma, and color by 10%, whereas the level of preference toward the texture of cireng which used the blood cockle has increased by 20% compared to cireng product with non-supplemented flour. The level of lead (Pb), and Mercury (Hg) are below the Indonesian National Standard (SNI). Supplementation of blood cockles from Gorontalo in the flour used in making the cireng snacks produced snacks with a better nutrition value and safe to consume. Also, the flavor, color, texture, and aroma are acceptable.
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Khan, Ifraah Kulsum, and Asha G. "Consumption of Hidden Sugars and Fats in Snacks by Adolescents." International Journal of Health Sciences and Research 11, no. 7 (2021): 374–79. http://dx.doi.org/10.52403/ijhsr.20210751.
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Adolescent obesity is a leading global problem in the 21st century. It is increasing due to excess snack consumption, low physical activity, not following mindful eating. Objectives of the research were (1) To study consumption of hidden sugars and fats in snacks by adolescents, (2) To conduct market survey of packaged foods and to assess hidden sugar and fat content, (3) To assess dietary pattern and somatic status of subject. Methodology followed was Purposive random sampling of adolescents both girls and boys of age 16-18 years (N=100), questionnaire was constructed and validated, general information, anthropometric measurements and dietary information was collected, data was analysed statistically. Results and findings of this study were as follows, Majority (87) respondents were non-vegetarians and consumed snacks atleast twice daily. 47 respondents skipped breakfast always. 41 percent of respondents overate when hungry due to skipping previous meal. Mean consumption of fat (26 grams) and sugar (28 grams) from snacks. Body mass index reveals that 37 respondents were in normal category, 21 respondents were underweight, waist hip ratio revealed 89 adolescents were obese. 45 respondents were involved in physical activity every day. 21 respondents binged on snacks at midnight as an effect of disturbed sleep. Skipping breakfast, increased the intake of snacks and low physical activity are contributing factors to increased BMI and abdominal obesity which leads to insulin resistance, diabetes, ischemic heart disease, high cholesterol levels and early morbidity in adulthood. There is a dire need for nutrition awareness among adolescence to make healthy food choices. Key words: adolescent, obesity, snacking, Hidden sugars, fat consumption.
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Chen, Mei, Yi-Wen Chien, Hui-Ting Yang, and Yi Chen. "Marketing Strategy, Serving Size, and Nutrition Information of Popular Children’s Food Packages in Taiwan." Nutrients 11, no. 1 (2019): 174. http://dx.doi.org/10.3390/nu11010174.
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A content analysis was used to investigate the marketing strategies, serving size, and nutrition quality in Taiwan popular children’s snacks and drinks. A total of 361 snacks and 246 drinks were collected. It was found that 38.6% of snacks and 25.3% of drinks were child-targeted (CT) foods, and 78.1% and 85.4% of the snacks and drinks had health and nutrition marketing (HNM). Serving size was significantly positively correlated to calories among different food categories in this study. Only the CT breads, ready-to-eat cereals, and fruit/vegetable juice had smaller serving sizes than did the corresponding non-CT products. These CT products had significantly fewer calories than did the corresponding non-CT products. Approximately 30% of snacks and 18% of drinks had both CT and HNM. Moreover, 82.7% of CT snacks and 100.0% of CT drinks with HNM were high in sugar. About 95% of foods with no added sugar claim were high sugar. CT foods are not necessarily healthier than non-CT foods, even the CT food with HNM. Health professionals should help parents assess the nutrition quality of the popular children’s foods. Further research was needed to investigate the effect of these marketing strategies and serving size on children’s food consumption.
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Yan, Mary R., Andrew Parsons, Gillian A. Whalley, and Elaine C. Rush. "Effects of a healthier snack on snacking habits and glycated Hb (HbA1c): a 6-week intervention study." British Journal of Nutrition 116, no. 12 (2016): 2169–74. http://dx.doi.org/10.1017/s0007114516004372.
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AbstractDietary behaviour modification may change eating habits and reduce the impact of poor nutrition. This study aimed to evaluate the effects of daily consumption of a healthier snack bar on snacking habits and glycated Hb (HbA1c) within a 6-week intervention. In all, twenty-eight participants were randomly allocated to two groups to either consume the bars as the main snack for 6 weeks (n 14) or receipt of the bars was delayed for 6 weeks (n 14) following a stepped-wedge design. All participants had HbA1c concentrations measured at weeks −1, 0, 4, 6, 10 and 12. A short dietary habits questionnaire was self-completed at weeks 0, 6 and 12. Participants consumed the bars they received instead of other snacks, and found that the healthier snack bar was acceptable as part of their daily dietary pattern. Over the 12 weeks, there was a significant reduction in intake of biscuits, cakes and pies (approximately 2 servings/week, P<0·05) in both groups. Fruit juice intake was reduced (approximately 1 serving/week, P=0·029) in the first group. In all, twenty participants (71·4 %) experienced a decrease (n 15) or no change (n 5) in HbA1c (range 0–4 mmol/mol), whereas eight participants experienced an increase in HbA1c (range 0·5–2·5 mmol/mol). There was high compliance with the healthier snack intervention and a trend towards a favourable effect on glucose homoeostasis. Habitual snacking behaviour has the potential to be improved through changes in the food supply, and in the longer term may reduce the impact of poor nutrition on public health.
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Roblin, Lynn. "Childhood obesity: food, nutrient, and eating-habit trends and influences." Applied Physiology, Nutrition, and Metabolism 32, no. 4 (2007): 635–45. http://dx.doi.org/10.1139/h07-046.
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The need has never been greater to support healthy eating and physical activity in children and youth; the numbers of overweight and obese children have doubled and tripled, respectively, over the past 3 decades. Poor eating habits, including inadequate intake of vegetables, fruit, and milk, and eating too many high-calorie snacks, play a role in childhood obesity. Grain products provide the highest percentage (31%) of daily calories, followed by “other foods,” which have limited nutritional value (22% of daily calories). Snacks account for 27% of total daily calories, which is more than the calories consumed at breakfast (18%) and lunch (24%), but not dinner (31%). For Canadians older than 4 years of age, more than 41% of daily snack calories come from other foods, such as chips, chocolate bars, soft drinks, fruit drinks, sugars, syrup, preserves, fats, and oils. Habits that protect against childhood obesity include eating more vegetables and fruit, eating meals with family, and being physically active. Children’s food habits and choices are influenced by family, caregivers, friends, schools, marketing, and the media. Successful interventions for preventing childhood obesity combine family- and school-based programs, nutrition education, dietary change, physical activity, family participation, and counseling.
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Jensen, Melissa L., Camila Corvalán, Marcela Reyes, Barry M. Popkin, and Lindsey Smith Taillie. "Snacking patterns among Chilean children and adolescents: is there potential for improvement?" Public Health Nutrition 22, no. 15 (2019): 2803–12. http://dx.doi.org/10.1017/s1368980019000971.
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AbstractObjective:To examine snacking patterns, food sources and nutrient profiles of snacks in low- and middle-income Chilean children and adolescents.Design:Cross-sectional. Dietary data were collected via 24 h food recalls. We determined the proportion of snackers, snacks per day and energy from top food and beverage groups consumed. We compared the nutrient profile (energy, sodium, total sugars and saturated fat) of snacks v. meals.Setting:South-east region of Chile.Participants:Children and adolescents from two cohorts: the Food Environment Chilean Cohort (n 958, 4–6 years old) and the Growth and Obesity Cohort Study (n 752, 12–14 years old).Results:With a mean of 2·30 (se 0·03) snacks consumed daily, 95·2 % of children and 89·9 % of adolescents reported at least one snacking event. Snacks contributed on average 1506 kJ/d (360 kcal/d) in snacking children and 2218 kJ/d (530 kcal/d) in snacking adolescents (29·0 and 27·4 % daily energy contribution, respectively). Grain-based desserts, salty snacks, other sweets and desserts, dairy foods and cereal-based foods contributed the most energy from snacks in the overall sample. For meals, cereal-based foods, dairy beverages, meat and meat substitutes, oils and fats, and fruits and vegetables were the top energy contributors.Conclusions:Widespread snacking among Chilean youth provides over a quarter of their daily energy and includes foods generally considered high in energy, saturated fat, sodium and/or total sugars. Future research should explore whether snacking behaviours change as the result of Chile’s national regulations on food marketing, labelling and school environments.
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Wang, Di, Liang Sun, Xiaoran Liu, et al. "Replacing white rice bars with peanuts as snacks in the habitual diet improves metabolic syndrome risk among Chinese adults: a randomized controlled trial." American Journal of Clinical Nutrition 113, no. 1 (2020): 28–35. http://dx.doi.org/10.1093/ajcn/nqaa307.
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ABSTRACT Background Observational studies have suggested that intake of nuts is associated with lower risk of cardiometabolic diseases, whereas refined grain consumption has been linked to higher risk. Little is known about whether substituting white rice, a refined grain, with nuts may confer benefit among adults at high risk of cardiometabolic diseases. Objectives We aimed to evaluate isocaloric substitution of peanuts for white rice bars as snacks on changes in fasting glucose, lipid profile, body weight, as well as changes in metabolic syndrome (MetS) status among participants with MetS or at risk of MetS. Methods This parallel-arm randomized controlled trial included 224 participants either with MetS (according to the International Diabetes Federation criteria for Chinese adults, n = 163) or at risk of MetS (central obesity plus 1 additional MetS risk factor, n = 61). Participants were randomly assigned to either the peanut arm (56 g/d as snacks, n = 113) or the control arm (isocaloric white rice bars, n = 111) for 12 wk. Results A total of 209 participants (93.3%) completed the 12-wk intervention with a compliance rate &gt; 85% among all participants. No between-group differences were found for improvements in fasting glucose, HDL cholesterol, waist circumference, and body weight. Participants in the peanut group had a significantly higher MetS reversion rate (no longer meeting MetS criteria after the 12-wk trial) than those in the control group (RR: 2.33; 95% CI: 1.10, 4.89; P = 0.026). Conclusions Including peanuts as a snack in the habitual diet in place of a refined-grain snack did not significantly change glycemic or lipid parameters, but improved overall MetS risk without promoting weight gain among Chinese adults at high risk of cardiometabolic diseases. Further larger-scale trials are needed to confirm these findings and elucidate underlying biological mechanisms. This trial was registered at clinicaltrials.gov as NCT03194152.
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Blundell-Birtill, Pam, and Marion M. Hetherington. "Determinants of Portion Size in Children and Adolescents: Insights from the UK National Diet and Nutrition Survey Rolling Programme (2008–2016)." Nutrients 11, no. 12 (2019): 2957. http://dx.doi.org/10.3390/nu11122957.
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Large portion sizes have been identified as contributing to overweight and obesity, particularly in children and adolescents. This study examined predictors of portion sizes of high energy snack foods eaten by children aged 1.5–18 years. Specifically, we examined whether portion sizes were adjusted for age, and what external features of the environment might be linked to large portion sizes. Portion sizes were derived from four-day food diaries that form the UK National Diet and Nutrition Survey. Diaries from 5942 children were examined and multilevel models were used to discover whether age, gender, location, time of day, household income, and watching TV while eating predicted portion sizes of savoury snacks, chocolate, confectionery and biscuits. Portion sizes of all the target foods were predicted by age. Boys had larger portions, and portion sizes were larger when target foods were consumed later in the day. Portion sizes were larger outside the home, for example in leisure venues, but the target foods were eaten more frequently in the home. As dietary patterns change to include more snack intake outside the home, these locations could be an important space to target for interventions for portion control.
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Jaeger, Vanessa, Dariusz Gruszfeld, Joaquín Escribano Subias, et al. "Energy and Macronutrient Intakes With Eating Occasions Consumed by European Children From Ages 3 to 8 Years: The EU Childhood Obesity Project Study." Current Developments in Nutrition 5, Supplement_2 (2021): 467. http://dx.doi.org/10.1093/cdn/nzab039_003.
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Abstract Objectives We characterized the distribution of energy and macronutrient intakes across eating occasions (EO) in a longitudinal study in children from 3 to 8 yrs in 5 European countries. Methods In the Childhood Obesity Project Study, 3-day weighed food records were collected at 3, 4, 5, 6 and 8 yrs of age for children from Belgium, Germany, Italy, Poland and Spain. Food intakes were assigned to EO based on country-specific times of the day and EO size. A consistent pattern with 3 meals (breakfast, lunch, supper) and 2 snacks (morning, afternoon) was identified. We analyzed longitudinal changes in diurnal energy and nutrient intake with age and estimated mixed effects models with child-specific intercept and slope for age. Age was analysed as quadratic term. Results The analyzed food intakes of 740 children showed the proportion of energy consumed within the day as follows: lunch (30.3%±8.3, M ± SD), supper (25.3%±8.0), breakfast (18.6%±6.6) and snacks (afternoon (16.3%±7.2); morning (10.1%±6.7)). Italian children had the lowest intake during morning (5.4%± 3.8) and the highest proportion of skipping morning snack (49%). The portion of fat and protein (as % total energy intake per EO) was high at lunch (fat 36.3%±9.1; protein 18.1%±5.2) and supper (fat 39.1%±10.9; protein 17.7%±5.6) and for carbohydrates at snacks (61.6%±11.6) and breakfast (53.7%±11.7), respectively. In Spain, fat and protein intakes were above study average at all EO. Energy intakes at snacks varied significantly with age (morning βage = -36.22kcal, βage2 = 3.29kcal; afternoon βage = 28.37 kcal, βage2 = −3.21kcal; P &gt;0.001). There were no diurnal energy and nutrient differences between sexes. Conclusions The studied children consumed the major portions of dietary energy, protein and fat at lunch and supper, while most carbohydrates were provided with snacks and breakfast. With increasing age, energy intakes varied with morning and afternoon snacks. Further studies should explore whether diurnal variation of dietary intakes is associated with health outcomes. Funding Sources Partial financial support was received from the Commission of the European Community, the EU Seventh Framework Programme, project EarlyNutrition, the EU H2020 project PHC-2014-DynaHealth and the European Research Council Advanced Grant META-GROWTH.
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H., Moradi S., Karami K. B.*, Shakeri Nejad G.H., and Saki Malehi A. "Comparison between pamphlets and SMS on patterns of breakfast and between meal based on the health belief model among girl students of high schools in Sheiban city during academic year 2015-2016." International Journal of Bioassays 5, no. 11 (2016): 5004. http://dx.doi.org/10.21746/ijbio.2016.11.003.
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Nutrition has a direct role in creating, maintaining and improving of health. Breakfast is considered as one of the main meals and snacks as a major part of energy and nutrients supplier for children. This study aim to comparison between pamphlets and SMS instruction on breakfast and snack food consumption pattern based on the Health Belief Model among girls in high schools of Sheiban City. This intervention study involved three groups that were conducted by the two intervention groups and a control group among 300 female high school students. To determine the samples, three schools of girls and from each school 100 students were selected using random sampling method. The tools of data collection was a questionnaire which validated by a panel of experts and test-retest reliability and Cronbach's alpha calculation. Educational intervention was distribution of pamphlets and texting to the pamphlet and SMS groups, respectively. The statistical analysis of variance and covariance of collected data were performed by SPSS software version 22. The results were significant at level of P≤0.05. Comparing the two control and tested groups showed that mean score of Health Belief Model (susceptibility, severity, benefits, barriers, self-efficacy and cues to action) as well as breakfast and snack food consumption behavior scores of students significantly increased after the educational intervention in the intervention group compared to the control, but the education effects in both groups were similar. Education based on Health Belief Model by SMS and pamphlets was effective on breakfast and snack consumption behavior. There was no significant difference between educational effects of two methods.
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St-Onge, Marie-Pierre, Inmaculada Aban, Aubrey Bosarge, Barbara Gower, Kari D. Hecker, and David B. Allison. "Snack chips fried in corn oil alleviate cardiovascular disease risk factors when substituted for low-fat or high-fat snacks." American Journal of Clinical Nutrition 85, no. 6 (2007): 1503–10. http://dx.doi.org/10.1093/ajcn/85.6.1503.
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Svisco, Elizabeth, Carmen Byker Shanks, Selena Ahmed, and Katie Bark. "Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples." Foods 8, no. 2 (2019): 50. http://dx.doi.org/10.3390/foods8020050.
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Food processing is used for transforming whole food ingredients into food commodities or edible products. The level of food processing occurs along a continuum from unprocessed to minimally processed, processed, and ultra-processed. Unprocessed foods use little to no processing and have zero additives. Minimally processed foods use finite processing techniques, including drying, freezing, etc., to make whole food ingredients more edible. Processed foods combine culinary ingredients with whole foods using processing and preservation techniques. Ultra-processed foods are manufactured using limited whole food ingredients and a large number of additives. Ultra-processed snack foods are increasing in food environments globally with detrimental implications for human health. This research characterizes the choices, consumption, and taste preferences of adolescents who were offered apple snack food items that varied along a processing level continuum (unprocessed, minimally processed, processed, and ultra-processed). A cross-sectional study was implemented in four elementary school classrooms utilizing a buffet of apple snack food items from the aforementioned four food processing categories. A survey was administered to measure students’ taste acceptance of the snacks. The study found that the students selected significantly (p < 0.0001) greater quantities of ultra-processed snack foods (M = 2.20 servings, SD = 1.23) compared to minimally processed (M = 0.56 servings, SD = 0.43) and unprocessed (M = 0.70 servings, SD = 0.37) snack foods. The students enjoyed the taste of ultra-processed snack foods (M = 2.72, SD = 0.66) significantly more (p < 0.0001) than minimally processed (M = 1.92, SD = 1.0) and unprocessed (M = 2.32, SD = 0.9) snack foods. A linear relationship was found between the selection and consumption quantities for each snack food item (R2 = 0.88). In conclusion, it was found that as processing levels increase in apple snack foods, they become more appealing and more heavily consumed by elementary school students. If applied broadly to snack foods, this conclusion presents one possible explanation regarding the high level of diet-related diseases and nutrient deficiencies across adolescents in America. Food and nutrition education, food product development, and marketing efforts are called upon to improve adolescent food choices and make less-processed snack food options more appealing and accessible to diverse consumers.
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Gangrade, Navika, Janet Figueroa, and Tashara Leak. "Income Disparities in Snacking Characteristics Among U.S. Adolescents 12 to 19 Years: National Health and Nutrition Examination Survey 2005–2018." Current Developments in Nutrition 5, Supplement_2 (2021): 406. http://dx.doi.org/10.1093/cdn/nzab038_018.
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Abstract Objectives Adolescents from low-income homes are shown to consume energy-dense snacks. However, less is known about the nutrient composition of snacks and the types of foods/beverages consumed as snacks. The overall aim of this study is to examine income disparities in, 1) nutrients consumed from snacks and 2) food/beverages consumed as snacks, among a nationally representative sample of U.S. adolescents. Methods Adolescents (12–19 years) who participated in the National Health and Nutrition Examination Survey 2005–2018, had reliable Day 1 24-h diet recall data, and reported at least 1 snacking occasion were included in the analyses (n = 7132). Nutrient density (g or mg/100 kcal) of snacks was reported for the following: protein, total fat, saturated fat, carbohydrates, total sugar, added sugar, fiber, sodium. We also reported the proportion of adolescents that consume various foods/beverages as snacks, using What We Eat in America (WWEIA) categories. We examined disparities in the aforementioned snacking characteristics by household poverty-to-income ratio (PIR): low-income (PIR ≤ 1.3), middle-income (PIR &gt; 1.3–3.5), and high-income (PIR &gt; 3.5). Data were analyzed using multiple linear and logistic regression models, adjusting for age, sex, and race/ethnicity. Significance was set at P &lt; 0.05. Results On average, adolescents consumed 185.35 kcal (9.30% of total energy intake) per snacking occasion. For every 100 kcals, adolescent consumed 2.02g protein, 2.87g total fat, 0.99g saturated fat, 17.16g carbohydrates, 10.62g total sugar, 1.69g added sugar, 0.88g fiber, and 120.11mg sodium. Adolescents from low-income homes consumed more energy (9.63%) and added sugar (1.76g) per 100 kcals than those from high-income homes (8.52%, 1.49g, respectively; P&lt; 0.05). The top 3 WWEIA categories of snacks were Snacks & Sweets (e.g., potato chips, cakes and pies; 73.3%), Beverages (51.9%), and Milk & Dairy (25.0%). Compared to adolescents from low-income homes, those from high-income homes were more likely to consume Snacks & Sweets (OR: 1.34, 95% CI: 1.05–1.71), but less likely to consume Beverages (OR: 0.69, 95% CI: 0.57–0.84). Conclusions Among U.S. adolescents, there exist income disparities in both the nutrient density of snacks and the types of foods/beverages consumed as snacks. Funding Sources N/A.
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Buckland, Nicola J., Diana Camidge, Fiona Croden, et al. "Women with a low-satiety phenotype show impaired appetite control and greater resistance to weight loss." British Journal of Nutrition 122, no. 8 (2019): 951–59. http://dx.doi.org/10.1017/s000711451900179x.
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AbstractThis trial compared weight loss outcomes over 14 weeks in women showing low- or high-satiety responsiveness (low- or high-satiety phenotype (LSP, HSP)) measured by a standardised protocol. Food preferences and energy intake (EI) after low and high energy-density (LED, HED) meals were also assessed. Ninety-six women (n 52 analysed; 41·24 (SD 12·54) years; 34·02 (sd 3·58) kg/m2) engaged in one of two weight loss programmes underwent LED and HED laboratory test days during weeks 3 and 12. Preferences for LED and HED food (Leeds Food Preference Questionnaire) and ad libitum evening meal and snack EI were assessed in response to equienergetic LED and HED breakfasts and lunches. Weekly questionnaires assessed control over eating and ease of adherence to the programme. Satiety quotients based on subjective fullness ratings post LED and HED breakfasts determined LSP (n 26) and HSP (n 26) by tertile splits. Results showed that the LSP lost less weight and had smaller reductions in waist circumference compared with HSP. The LSP showed greater preferences for HED foods, and under HED conditions, consumed more snacks (kJ) compared with HSP. Snack EI did not differ under LED conditions. LSP reported less control over eating and reported more difficulty with programme adherence. In conclusion, low-satiety responsiveness is detrimental for weight loss. LED meals can improve self-regulation of EI in the LSP, which may be beneficial for longer-term weight control.
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Grosso, Giuseppe, Antonio Mistretta, Giovanna Turconi, Hellas Cena, Carla Roggi, and Fabio Galvano. "Nutrition knowledge and other determinants of food intake and lifestyle habits in children and young adolescents living in a rural area of Sicily, South Italy." Public Health Nutrition 16, no. 10 (2012): 1827–36. http://dx.doi.org/10.1017/s1368980012003965.
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AbstractObjectiveThe study aimed to test the reliability of a nutrition questionnaire and to assess potential associations between nutrition knowledge, food consumption and lifestyle behaviours, controlling for sociodemographic factors.DesignCross-sectional survey.SettingComprehensive school in the municipality of Butera, a rural area of Sicily, South Italy.SubjectsThe survey was conducted between March and May 2010 on 445 students (4–16 years).ResultsAll constructs of the questionnaire had statistically significant Cronbach's α and Pearson's correlation coefficients, showing good internal consistency and temporal stability. After controlling for covariates, nutrition knowledge was positively associated with pasta/rice, fish, vegetable and fruit intakes, and negatively with sweets, snacks, fried foods and sugary drinks consumption. Moreover, students whose parents were in the highest educational and occupational categories reported eating significantly more fruits and vegetables and less meat, sweets, snacks, fried foods and sugary drinks. Students with higher nutrition knowledge scores were less likely to have two or more snacks daily and to spend more than 3 h in sedentary activities daily (OR = 0·89, 95 % CI 0·83, 0·97 and OR = 0·92, 95 % CI 0·86, 0·99, respectively). High parental education was associated with less frequent snacking and more frequent weekly physical activity, compared with lower categories, whereas high parental occupational category was associated with daily breakfast.ConclusionsImproving nutrition knowledge in children and young adolescents may translate into educating them in good dietary habits. Moreover, nutrition intervention programmes should also involve parents to improve dietary quality and nutritional habits of the entire family.
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Heluq, Dinda Zhara, and Luki Mundiastuti. "DAYA TERIMA DAN ZAT GIZI PANCAKE SUBSTITUSI KACANG MERAH (PHASEOLUS VULGARIS L) DAN DAUN KELOR (MORINGA OLEIFERA) SEBAGAI ALTERNATIF JAJANAN ANAK SEKOLAH." Media Gizi Indonesia 13, no. 2 (2018): 133. http://dx.doi.org/10.20473/mgi.v13i2.133-140.
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Nutritional problems among school aged children are still found in Indonesia. This problems caused by poor eating habit, such as the low consumption of vegetables and high consumption of snacks which only contain the high energy,fat, and sugar yet low in protein and micro nutrients. Improving the quality of snacks can be conducted to overcome the nutrition problems. This research was aimed to analyze the effect of substitution of red beans and moringa leavesto the acceptance and nutrient content (protein and calcium) in pancakes. This was an experimental study with the Completely Randomized Design. Five with repetitions with three formulas, i.e., a control formula and two modifi cationformulas (substituted with red beans and moringa leaves). The untrained panelist were 30 students of the fi fth-grade elementary school. Data was analyzed by Friedman and Wilcoxon Sign Rank (α=0.05) tests. The acceptance level demonstrated that the F1 was the most preferred formula by the panelists. There were no signifi cant differences in the aroma, fl avour, and texture (p>0.05) between formulas. Nonetheless, there was a signifi cant difference in color (p<0.05) between F0 and F1. The laboratory test showed that the protein and calcium content per 100 g of the F1 were, 5.27 g (7% higher than the F0) and 254,8 mg (304% higher than the F0) respectively. The F1 was the chosen formula because it had better acceptability and nutrient content than the control formula. The best acceptance, but also had. Thus, it is potential to become an alternative snack for school aged children.
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Zahid, Neha, Nehaa Khadka, Madhurima Ganguly, et al. "Associations between Child Snack and Beverage Consumption, Severe Dental Caries, and Malnutrition in Nepal." International Journal of Environmental Research and Public Health 17, no. 21 (2020): 7911. http://dx.doi.org/10.3390/ijerph17217911.
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The global nutrition transition and increased consumption of sugar-sweetened beverages and ultra-processed snacks have contributed to increasing rates of child obesity and dental caries in developing countries. In Nepal, where child malnutrition rates are high, the relationship between malnutrition and dental caries is poorly understood. This cross-sectional study aims to assess this relationship among a convenience sample of 273 children age six months to less than 12 years in three communities in Nepal, using parent/caregiver interviews, child dental exams, and anthropometric measurements. Fisher’s exact test and independent t-tests examined associations between dietary practices and severe caries and between severe caries and malnutrition, respectively. Children consumed sugar-sweetened beverages and processed snacks frequently: 80% consumed tea with sugar, 60% consumed sweet snacks, and 65% consumed processed savory snacks daily. Overall, 74% of children had untreated tooth decay, and 21% exhibited stunting malnutrition, 14% were underweight, and 6% presented wasting. Significant associations were found between daily consumption of sweets and processed snacks with severe caries and between severe caries and poorer nutritional status. These findings underscore the need to incorporate nutrition and oral health promotion and dental treatment into maternal–child health services and schools and to strengthen policies to reduce children’s access to junk food.
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Gunyaphan, S., N. On-nom, U. Suttisansanee, et al. "Product qualities and sensory evaluation of high protein snack bar incorporated with pea protein isolate." Food Research 4, S4 (2020): 51–55. http://dx.doi.org/10.26656/fr.2017.4(s4).008.
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Snack bars are convenient and nutritious food composed of several ingredients. It also can be supplemented by some health-promoting substances such as pea protein isolate (PPI). The aim of this study was to formulate a high-protein snack bar using pea protein isolate using INMUCAL-Nutrients V.4.0. Moreover, the product qualities of PPI snack bars in term of physical and sensory qualities and nutritive values were also determined. Protein content of the PPI snack bars (20-25 g per 100 g sample) was criteria for the formulation. As the result the physical qualities of PPI snack bars showed that water activity was below 0.65, therefore snack bars should be stable against microbial growth. No significant difference was found in color values between the PPI snack bar and the control formula, but PPI snack bars had higher hardness than the control formula. The energy, carbohydrate, protein, fat and dietary fiber of PPI snack bar was 439.40 kcal, 46.88 g, 22.20 g 18.12 g and 7.17 g per 100 g, respectively. Moreover, it had balanced energy distribution of carbohydrate: protein: fat at 54:25:21. The results from the sensory evaluation indicated that the liking score of appearance, color, odor, taste texture and overall liking of PPI snack bars were higher than 7 (like moderately). Therefore, PPI appears to be an alternative ingredient used to improve the nutritional quality of the high protein diet bar
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Uddin, Rianna, Lukkamol Prapkree, Jafar Ali Ajaj Jaafar, and Cristina Palacios. "Disordered Eating Attitudes, Demographics, and Snack Patterns in Overweight and Obese US College Students." Current Developments in Nutrition 5, Supplement_2 (2021): 460. http://dx.doi.org/10.1093/cdn/nzab038_072.
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Abstract Objectives An unhealthy snack pattern may impact a person's overall health and quality of life. College students are at risk for disordered eating attitudes (DEA) due the elevated mental and physical demands of higher education. This could lead to a greater snack intake that could replace meals. DEA could also be influenced by demographics. Our objective was to evaluate the association between DEA, snack patterns, stress level, and demographics. Methods We analyzed the baseline data from the Snackability Trial, a trial among overweight and obese students from US colleges to test the effects of using the Snackability app to choose healthier snacks compared to controls (no access to the app). Students are being recruited using flyers sent via email by college professors/staff and social media since June 2020. Participants completed questionnaires at baseline (before randomization) on demographics (age, gender, race, ethnicity, income), snack eating patterns, stress level (scale from 1–10 with 10 being the most stressed), and DEA Score (a validated score assessing eating attitudes with 25 questions related to perceptions of food; higher DEA scores indicate higher DEA with the minimum possible score of 37 and maximum of 190). Descriptive statistics included frequency and mean/standard deviation of all variables. ANOVA and Pearson Correlations were used to evaluate the associations between variables. Results A total of 135 have completed thus far all baseline questionnaires. The average age was 21.5 ± 2.01 years, most students were female (83.7%), Hispanic/Latino (52.6%), and with a household income of &lt;$50,000 (60.0%). Average DEAS was 90.4 ± 19.1, daily snack intake was 2.33 ± 1.08, and stress score was 6.78 ± 1.97. DEAS score was not associated with demographic variables or snack intake, but there was a significant correlation between DEAS and stress level (r = 0.3; P &lt; 0.001). Conclusions Students who have a higher level of stress are more likely to have DEA. Disordered eating is an umbrella of irregular eating behaviors that may or may not warrant a diagnosis of a specific eating disorder. Based on these findings, universities may need to develop interventions for college students to manage stress as well as promoting awareness and programs for students with high levels of disordered eating. Funding Sources Internal funds from Florida International University.
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Lestari, Citra Dewi Ayu, Hikmawati Mas'ud, and Suriani Rauf. "Acceptability and Fiber Content of Bolu Kukus with Addition Purple Uwi Flour ( Diocorea Alata ) as Snacks High Fiber." Media Gizi Pangan 26, no. 1 (2019): 53. http://dx.doi.org/10.32382/mgp.v26i1.436.
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Progress of times which fast have been have an impact on unhealthy diet. One of habits that often happen is consume snacks that high fat and low fiber.This usually happen in urban society, they prefer to consume fast foods. Purple uwi flour can made as snacks that high fiber. Food product that can made as healthy snacks that high fiber, is Bolu kukus eith addition purple uwi flour.This research aim know the acceptability and analysis fiber content of bolu kukus addition purple uwi flour (Dioscorea alata ) as snacks high fiber. Design of research is experimental with design one shot group design. The acceptability assased based on the hedonic test with 30 panelists.Results of best acceptability analyzed fiber content, testing in laboratory use method fiber food . Then presented in form table and narration.The result of organoleptic test based aspect of color, aroma texture, and taste, the most highest liked by panelists is concentration of 20%.The value of fiber contant that has been analyzed 24,04%, so that it could consumed as snacks high fiber. According to Recommended Dietary Allowance (RDA) intake fiber children or adults is 15-30 grams/day with consider portions every meal. Suggested manufacture of bolu kukus with addition purple uwi flour should use concentration 20%, because from aspect color, aroma, texture, and flavor is the most good and liked. Analysis macro and micro nutrition anddo test saving power on Bolu kukus.
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Aldridge, Robert D., and Anna A. Arackal. "Reproductive biology and stress of captivity in male brown treesnakes (Boiga irregularis) on Guam." Australian Journal of Zoology 53, no. 4 (2005): 249. http://dx.doi.org/10.1071/zo05010.
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This study was designed to describe the reproductive biology of a sample of wild-caught brown treesnakes and to determine the effect of increased food intake (nutrition) on the development of the testis and sexual segment of the kidney, and on sperm storage in the vas deferens in captive males. The wild snakes were trapped and preserved within 24 h, in December 1999, from a snake trap-line in northern Guam. In the nutrition experiment adult snakes were matched for snout–vent length and separated into three groups. Groups 1 and 2 were fed a high-calorie diet for 8 and 4 weeks, respectively. Group 3 males, the control group, received a low-calorie diet and were preserved at 7 weeks. In the wild sample all snakes above 1035 mm snout–vent length were undergoing spermatogenesis, had a well developed sexual segment of the kidney, and had sperm stored in the vas deferens. In all experimental groups, spermatogenesis and development of the sexual segment of the kidney was terminated or inhibited, and in most snakes sperm were absent from the vas deferens. Blood levels of stress hormones (i.e. corticosterone) and reproductive hormones (androgens) were not measured. However, a previous study reported that the stress of captivity causes an increase in plasma levels of corticosterone in brown treesnakes, and other studies on squamates indicate that high corticosterone levels can disrupt reproductive hormones and shut down the reproductive cycle.
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Dall’Asta, M., A. Rosi, D. Angelino, N. Pellegrini, and D. Martini. "Evaluation of nutritional quality of biscuits and sweet snacks sold on the Italian market: the Food Labelling of Italian Products (FLIP) study." Public Health Nutrition 23, no. 15 (2020): 2811–18. http://dx.doi.org/10.1017/s1368980020000853.
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AbstractObjective:The present study aimed at surveying the nutritional quality of prepacked biscuits and sweet snacks sold on the Italian market, and at identifying whether the product type and other information reported on the pack could discriminate the overall quality of products analysed.Design:Data on energy, nutrient and salt content of the products from two different categories of prepacked sweet cereal products (i.e. biscuits and sweet snacks) were collected from thirteen retailers present on the Italian market. Based on the product type, nutrition and health claim (NHC) and gluten-free (GF) declaration, a comparison of nutrient profile within each category was performed.Setting:This work is part of the Food Labelling of Italian Products (FLIP) study that aims at systematically investigating the overall quality of the prepacked foods sold on the Italian market.Results:A total of 1290 products were analysed (63 % biscuits and 37 % sweet snacks). After comparing different product types within each category, a high intra-type product variability was evidenced, which was more pronounced for biscuits. Overall, NHC-carrying products seemed to have a better nutrition profile than those without claims, except for salt content. Conversely, a comparison between GF and gluten-containing products did not show consistent results within the two categories analysed.Conclusions:Due to the high intra-type variability within each category, the different characteristics and regulated information reported on the pack do not seem to be a clear marker of the overall nutritional quality of biscuits and snacks.
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Martens, Marloes K., Patricia Van Assema, Theo GWM Paulussen, Gerard Van Breukelen, and Johannes Brug. "Krachtvoer: effect evaluation of a Dutch healthful diet promotion curriculum for lower vocational schools." Public Health Nutrition 11, no. 3 (2008): 271–78. http://dx.doi.org/10.1017/s1368980007000298.
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AbstractObjectiveThe aim of this study was to assess the behavioural effects of a school-based healthful diet promotion intervention implemented in lower vocational schools.DesignA cluster-randomised pre-test–post-test experimental design was used, and data were collected by means of written questionnaires.SettingStudents of 18 Dutch lower vocational schools.SubjectsThe final sample consisted of 10 experimental schools with 13 teachers, 37 classes and 879 students, and eight control schools with 10 teachers, 31 classes and 734 students (total n = 1613).ResultsFixed regression analyses revealed beneficial effects on the behavioural measures relating to fruit intake (as assessed by a food frequency measure and fruit consumption during the previous day), and most behavioural measures related to high-fat snack intake (food frequency measure, and number of snacks and total fat intake from snacks during the previous day). The behavioural effects relating to breakfast habits were limited. Some positive behavioural effects occurred in the total target population, others mainly or only among students with more unfavourable intakes at baseline. Mixed regression analysis found comparable regression coefficients for the behavioural outcomes, but the effects related to fruit intake were no longer statistically significant.ConclusionsAlthough we did not find the expected effects on all outcome indicators, the total pattern of results suggest that Krachtvoer offered a surplus value over existing curricula. However, some programme elements need to be revised to improve effectiveness and prevent negative effects, and more information is needed about the long-term effects of the programme.
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Kraemer, Mariana Vieira dos Santos, Renata Carvalho de Oliveira, David Alejandro Gonzalez-Chica, and Rossana Pacheco da Costa Proença. "Sodium content on processed foods for snacks." Public Health Nutrition 19, no. 6 (2015): 967–75. http://dx.doi.org/10.1017/s1368980015001718.
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AbstractObjectiveTo assess the Na content reported on the labels of processed foods sold in Brazil that are usually consumed as snacks by children and adolescents.DesignCross-sectional study that assessed Na content and serving size reporting on processed food labels.SettingA supermarket that is part of a large chain in Brazil.SubjectsAll foods available for sale at the study’s location and reported in the literature as snacks present in the diets of Brazilian children and adolescents.ResultsOf the 2945 processed foods, 87 % complied with the reference serving sizes, although variability in reporting was observed in most of the food subgroups. In addition, 21 % of the processed foods had high Na levels (>600 mg/100 g) and 35 % had medium Na levels (>120 and ≤600 mg/100 g). The meats, oils, fats and seeds groups as well as the prepared dishes had higher percentages of foods classified as high Na (81 %, 58 % and 53 %, respectively).ConclusionsMost of the processed foods had high or medium Na content. We emphasize the importance of revising Brazilian nutrition labelling legislation to standardize reference serving sizes to avoid variation. Besides, we point out the potential for reducing Na levels in most processed foods, as evidenced by the variability in Na content within subgroups. Finally, we have identified the need to develop a method to classify Na levels in processed foods with specific parameters for children and adolescents.
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Duan, Ming-Jie, Petra C. Vinke, Gerjan Navis, Eva Corpeleijn, and Louise Dekker. "Associations of Ultra-Processed Food and Its Underlying Consumption Patterns With Incident Type 2 Diabetes: The Lifelines Cohort Study." Current Developments in Nutrition 5, Supplement_2 (2021): 402. http://dx.doi.org/10.1093/cdn/nzab038_014.
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Abstract Objectives Although consumption of ultra-processed food (UPF) has previously been associated with adverse health outcomes, it is unclear how the consumption of UPF and its underlying habitual consumption patterns are associated with incident type 2 diabetes. Methods In 70 421 participants (35–70 years, 58.6% women) from the Lifelines cohort study, dietary intake was assessed with a food frequency questionnaire. Principal component analysis (PCA) was performed to derive UPF consumption patterns. UPF was related to incident diabetes with adjustments for confounders, including overall diet quality. Results During a median follow-up of 41 months, the intake of UPF was associated with higher risk of type 2 diabetes (1128 cases, OR for a 10% increment in UPF intake 1.33 [95% CI 1.26, 1.41]), and remained significant after adjustment for confounders (OR 1.25 [95% CI 1.16, 1.34]). PCA revealed four habitual UPF consumption patterns. A pattern high in cold savory snacks (OR 1.16 [95% CI 1.09, 1.22]) and a pattern high in warm savory snacks (OR 1.15 [95% CI 1.08, 1.21]) were associated with an increased diabetes risk; a pattern high in traditional Dutch cuisine was not associated with diabetes risk (OR 1.05 [95% CI 0.97, 1.14]); while a pattern high in sweet snacks and pastries was inversely associated with diabetes risk (OR 0.82 [95% CI 0.76, 0.89]). There was a clear inverse association between diabetes risk at baseline and the sweet snacks and pastries pattern (β = −0.104 [95% CI − 0.113, −0.094]). Conclusions A higher consumption of UPF was associated with higher risk of type 2 diabetes. For consumption patterns, this association was most pronounced for the patterns that were high in savory snacks. Our findings emphasize that in addition to promoting the consumption of healthy food products, discouraging the consumption of UPF, specifically savory snacks, should be considered as part of future diabetes prevention strategies. Funding Sources This project has received funding from the European Union's Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 754425.