Academic literature on the topic 'Snack fruits'
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Journal articles on the topic "Snack fruits"
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Leak, Tashara M., Felicia Setiono, Navika Gangrade, and Erika Mudrak. "Youth Willingness to Purchase Whole Grain Snack Packs from New York City Corner Stores Participating in a Healthy Retail Program." International Journal of Environmental Research and Public Health 16, no. 18 (September 4, 2019): 3233. http://dx.doi.org/10.3390/ijerph16183233.
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Corners stores in low-income communities are a promising setting to intervene in youth whole grain intake. One strategy that may encourage whole grain intake is if corner stores were to pair and sell whole grain snacks in combination with either a liked fruit or vegetable and an optional condiment (i.e., a whole grain snack pack). This study examined youth in terms of their (1) liking of fruits, vegetables, and whole grain snacks; (2) perceptions about which fruits and vegetables pair best with whole grain snacks; and (3) willingness to pay for a whole grain snack pack. One-time intercept surveys were conducted with 10–18-year-olds (n = 402) who visited a New York City (NYC) corner store (n = 34) participating in the City Harvest Healthy Retail Program. On average, youth were willing to spend $2.38 (SD $4.32) on a whole grain snack pack. Higher overall liking scores for vegetables and whole grain snacks were associated with willingness to spend 24.4% (95% confidence interval (CI): 11.5–38.7%) and 21.6% (95%CI: 5.2–40.6%) more on whole grain snack packs, respectively. In conclusion, youth are receptive to purchasing whole grain snack packs from NYC corner stores participating in a healthy retail program.
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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 (April 17, 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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Reister, Evan, and Heather Leidy. "The Effects of Snack Exposure, Package Size, and Variety on Subsequent Energy Intake in Healthy Adults." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1675. http://dx.doi.org/10.1093/cdn/nzaa063_073.
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Abstract Objectives The purpose of this study was to examine whether snack exposure, package size, and variety influence subsequent energy intake and food choice in healthy adults. Methods Thirty-one healthy young adults (age: 23.6 ± 0.7y; BMI: 23.0 ± 0.5 kg/m2) participated in a randomized crossover study. At baseline, participants completed a 3-day snack recall in which they reported any snack foods or beverages consumed outside of breakfast, lunch, and dinner eating occasions (Control). Following baseline, the participants were provided, in randomized order, with the following isocaloric pack-out coolers to consume for 3 non-consecutive days/pack-out type: 1) Standard: containing 11 commonly consumed snacks (e.g., salty snacks, desserts & candy, fruit, vegetables, etc.); 2) Large Package: containing the same snacks at Standard but in larger package sizes; and 3) Variety: containing the same types of snacks as Standard plus an additional eight snacks. During the Control and pack-out assessment periods, standardized breakfasts, lunches, and dinners were provided. Three-day averaged ad libitum snack energy intake and food choices were assessed. Results Three-day average snack intake from Control was 747 ± 59 kcal, Standard was 1121 ± 111 kcal, Large Package was 1274 ± 138 kcal, and Variety was 1110 ± 103 kcal. Regardless of type, the exposure to free, snack pack-outs increased snack energy intake compared to Control (all, P < 0.005). Large Package increased snack energy intake vs. Standard (P = 0.01) and Variety (P = 0.02). Further, Large Package increased consumption of desserts & candy, high fat, high sugar, and salty snacks vs. Standard (all, P < 0.03) and Variety (P < 0.02 to P = 0.06). Alternately, Variety increased consumption of fruits and vegetables compared to Large Package (P = 0.01) and Standard (P < 0.005). No other differences were observed. Conclusions Exposure to free, highly palatable snacks provided in larger package sizes led to greater energy consumption, especially from energy-dense snacks, in healthy adults, whereas snack variety increased nutrient-dense snacking without increased energy consumption. These results suggest that snack exposure, package size, and variety should be considered when developing dietary strategies to promote energy balance and healthy eating habits. Funding Sources Sabra Dipping Company and Internal Funds.
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Reale, Sophie, Colette Kearney, Marion Hetherington, Fiona Croden, Joanne Cecil, Sharon Carstairs, Barbara Rolls, and Samantha Caton. "The Feasibility and Acceptability of Two Methods of Snack Portion Control in United Kingdom (UK) Preschool Children: Reduction and Replacement." Nutrients 10, no. 10 (October 12, 2018): 1493. http://dx.doi.org/10.3390/nu10101493.
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Large portions of high energy dense (HED) snacks are offered to children from a young age and are pervasive in our food environment. This study aimed to explore the feasibility, acceptability, and preliminary efficacy of two strategies of snack portion control: reduction and replacement. Forty-six mother-child dyads aged 22–56 months (36.6 ± 9.5 m, 48% female) completed a three-week intervention. In week 1 (baseline) no changes were made to the child’s diet; week 2 (acclimation) children received a standardised selection of HED snacks, and in week 3 (intervention) participants were randomly assigned to snack replacement (n = 24) or snack reduction (n = 22). Snack replacement involved swapping HED snacks for fruits and vegetables, whilst snack reduction involved reducing the size of HED snacks by 50%. Food and energy intake were measured using a weighed food diary for four consecutive days. Snack replacement resulted in more positive changes to children’s diets; vegetable intake increased (p < 0.01), and total daily energy intake decreased when compared to snack reduction (p < 0.05). Mothers expressed a more favourable attitude to snack replacement, although snack reduction was also well received by mothers. Despite increased preliminary efficacy of snack replacement on dietary intake, both strategies were feasible and acceptable. The current pilot study provides the necessary information to inform the design of future interventions.
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Pearson, Natalie, Kylie Ball, and David Crawford. "Predictors of changes in adolescents' consumption of fruits, vegetables and energy-dense snacks." British Journal of Nutrition 105, no. 5 (October 25, 2010): 795–803. http://dx.doi.org/10.1017/s0007114510004290.
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Understanding the predictors of developmental changes in adolescent eating behaviours is important for the design of nutrition interventions. The present study examined associations between individual, social and physical environmental factors and changes in adolescent eating behaviours over 2 years. Consumption of fruits, vegetables and energy-dense snacks was assessed using a Web-based survey completed by 1850 adolescents from years 7 and 9 of secondary schools in Victoria, Australia, at baseline and 2 years later. Perceived value of healthy eating, self-efficacy for healthy eating, social modelling and support, and home availability and accessibility of foods were assessed at baseline. Self-efficacy for increasing fruit consumption was positively associated with the change in fruit and vegetable consumption, while self-efficacy for decreasing junk food consumption was inversely associated with the change in energy-dense snack consumption. Home availability of energy-dense foods was inversely associated with the change in fruit consumption and positively associated with the change in energy-dense snack consumption, while home availability of fruits and vegetables was positively associated with the change in vegetable consumption. Perceived value of healthy eating and modelling of healthy eating by mothers were positively associated with the change in fruit consumption. Support of best friends for healthy eating was positively associated with the change in vegetable consumption. Self-efficacy and home availability of foods appear to be consistent predictors of change in fruit, vegetable and energy-dense snack consumption. Future study should assess the effectiveness of methods to increase self-efficacy for healthy eating and to improve home availability of healthy food options in programmes promoting healthy eating among adolescents.
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Hartmann, Christina, Michael Siegrist, and Klazine van der Horst. "Snack frequency: associations with healthy and unhealthy food choices." Public Health Nutrition 16, no. 8 (August 16, 2012): 1487–96. http://dx.doi.org/10.1017/s1368980012003771.
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AbstractObjectiveWe examined associations between snack frequency, sociodemographic characteristics, BMI, dietary and eating behaviour. In order to identify whether various subgroups of high-frequency snack consumers exist, we investigated underlying food patterns and lifestyle factors.DesignThe data were based on the Swiss Food Panel Questionnaire of 2010, which included an FFQ, questions relating to sociodemographics and lifestyle factors. Data were examined using ANOVA, regression analysis and hierarchical cluster analysis. Gender differences were also investigated in the analysis of the data.SettingA sample of 6189 adults participating in the Swiss Food Panel filled in a questionnaire (response rate 30 %).SubjectsThe sample consisted of both men and women, with a mean age of 54·4 (sd 13·5) years.ResultsThere was no association between snack frequency and BMI. Consumption frequency of sweets and savouries as well as fruit intake increased with increasing snack frequency. Additionally, three different subgroups of high-frequency snack consumers could be revealed: healthy, moderate and unhealthy dietary-pattern groups. The latter included respondents who were less health-conscious and was characterized by high alcohol consumption frequency, daily breakfast skipping and watching television during the main meal.ConclusionsHigh snack frequency occurred in the context of healthy as well as unhealthy dietary behaviour and lifestyle patterns. Women made healthier dietary food choices and were more likely to consume fruits as snacks, while men chose unhealthy foods, such as sweets and savouries, more often.
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Goldfield, Gary S., Andrew B. Lumb, and Cynthia K. Colapinto. "Relative Reinforcing Value of Energy-dense Snack Foods: In Overweight and Obese Adults." Canadian Journal of Dietetic Practice and Research 72, no. 4 (December 2011): 170–74. http://dx.doi.org/10.3148/72.4.2011.170.
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Purpose: Obese people find energy-dense food more reinforcing than do their non-obese peers, and reinforcement influences food intake. We examined how the degree of adiposity, measured by body mass index (BMI), is associated with the relative reinforcing value of energy-dense snack foods versus fruits and vegetables in overweight and obese people. Methods: Ninety-two overweight or obese students in introductory psychology courses completed questionnaires on age, sex, BMI, hunger, smoking status, dietary restraint, and hedonic (liking) ratings for energy-dense snack foods and fruits and vegetables. The questionnaire also was used to evaluate the relative reinforcing value of these snack foods in comparison with fruits and vegetables. Results: The BMI predicted the relative reinforcing value of energy-dense snack food. This positive relationship remained significant after we controlled for age, sex, dietary restraint, hunger, smoking status, and snack food hedonics. Conclusions: The greater the degree of overweight and obesity, the greater the motivation to obtain energy-dense snack foods. Because the rewarding value of food is a strong determinant of energy intake, a useful approach to preventing and treating obesity may be introducing pharmacological or behavioural nutrition intervention to reduce the rewarding value of energydense snack foods, or increasing the rewarding value of fruits and vegetables.
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Murakami, Kentaro, Nana Shinozaki, M. Barbara E. Livingstone, Aya Fujiwara, Keiko Asakura, Shizuko Masayasu, and Satoshi Sasaki. "Meal and snack frequency in relation to diet quality in Japanese adults: a cross-sectional study using different definitions of meals and snacks." British Journal of Nutrition 124, no. 11 (June 29, 2020): 1219–28. http://dx.doi.org/10.1017/s0007114520002317.
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AbstractEpidemiological evidence on the association between eating frequency and overall diet quality does not represent a consistent picture. This cross-sectional study examined the associations of meal frequency and snack frequency with diet quality, using different definitions of meals and snacks. Based on 4-d weighed dietary record data obtained from 639 Japanese adults aged 20–81 years, all eating occasions were divided into meals or snacks based on either the participant-identified or time-of-day definitions. Diet quality was assessed by the Healthy Eating Index-2015 (HEI-2015) and Nutrient-Rich Food Index 9.3 (NRF9.3). One additional meal per d increased the HEI-2015 total score by 3·6 and 1·3 points based on the participant-identified and time-of-day definitions, respectively. A higher meal frequency was also associated with higher values of some of the HEI-2015 component scores (total vegetables, greens and beans, and total protein foods), irrespective of how meals were defined. Additionally, one additional participant-identified snack per d increased the HEI-2015 total score by 0·7 points. The frequency of participant-identified snacks also showed positive associations with some of the HEI-2015 component scores (total fruits, whole fruits, total vegetables, greens and beans, dairy products, and Na). However, the frequency of time-of-day defined snacks was not associated with the total scores of HEI-2015, although there were some associations for its components. Similar findings were obtained when the NRF9.3 was used. In conclusion, higher meal frequency was consistently associated with higher diet quality, while associations between snack frequency and diet quality varied depending on the definition of snacks.
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CHENG, WEI CHIH, DE CHAO SUN, SHIN SHOU CHOU, and AN I. YEH. "Acrylamide Content Distribution and Possible Alternative Ingredients for Snack Foods." Journal of Food Protection 75, no. 12 (December 1, 2012): 2158–62. http://dx.doi.org/10.4315/0362-028x.jfp-12-229.
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Acrylamide (AA) contents in 294 snack foods including cereal-based, root- and tuber-based, and seafood-based foods, nuts, dried beans, and dried fruits purchased in Taiwan were determined by gas chromatography–mass spectrometry in this study. The highest levels of average AA content were found in root- and tuber-based snack foods (435 μg/kg), followed by cereal-based snack foods (299 μg/kg). Rice flour–based, seafood-based, and dried fruit snack foods had the lowest average AA content (<50 μg/kg). This is the first large surveillance of AA content in snack foods in Taiwan. The results could provide important data regarding intake information from the snack foods. In addition, the results showed a great diversity of AA content in snack foods prepared from different ingredients. Rice- and seafood-based products had much lower AA than those made from other ingredients. This information could constitute a good reference for consumers to select products for healthy snacking.
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Ibrahim, Salam A., Hafize Fidan, Sulaiman O. Aljaloud, Stanko Stankov, and Galin Ivanov. "Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar." Foods 10, no. 5 (April 22, 2021): 918. http://dx.doi.org/10.3390/foods10050918.
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The aim of the present study was to evaluate the possibilities for using date fruit from the Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used honey with date paste. The technological, textural, microbiological and sensory qualities of the obtained food products were evaluated during storage for 12 days after their production. Date palm fruit in the form of date paste was used as an ingredient in the composition of the new snack bars that also included nuts and dried fruits. Five formulations were prepared: a control bar, snack bar with 40% date paste, snack bar with 50% date paste, snack bar with 60% date paste, and snack bar with 70% dates paste. The resulting date paste’s textural characteristics supported the bonding potential of the food system and gave a sweet taste to the final product. The formulations containing 50% date paste presented the highest overall acceptability and were the formulation with the best sensory characteristics. Thus, the addition of date paste in snack bars would be a good option to develop a functional product that contributes to rational nutrition principles. The obtained values in the current study confirmed the technological and functional potential of date fruit as a product that can find adequate application in the composition of foods with functional properties.
Dissertations / Theses on the topic "Snack fruits"
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Tandhansakul, Montira, and Nuttawat Preechavibul. "A research of consumer attitudes to fruit snacks : A study of Thai consumers’ attitudes toward vacuum fried crispy fruits." Thesis, Mälardalens högskola, Akademin för hållbar samhälls- och teknikutveckling, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-12566.
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Title: A research of consumer attitudes to fruit snacks : A study of Thai consumers‟ attitudes toward vacuum fried crispy fruits Problem : How should Thai snack companies create their appropriate marketing planning of vacuum fried crispy fruits for satisfying Thai target consumer? Purpose: To investigate the Thai consumers‟ attitudes towards the vacuum fried crispy fruits that will be beneficial in creating the appropriate marketing planning as well as to recommend the potential marketing mix of this product to Thai snack companies Method: The research technique used in this study is mainly based on the quantitative method. By mailing the 400 surveys to the Thai respondents in Bangkok, the data will be collected and evaluated by using the statistic software program as well as using the secondary data to be a supportive source in this research. Moreover, there are marketing theories used in analyzing the data in this research in order to be more academic and reliable. Conclusion: The most influence attitude factor that motivates the Thai consumers to purchase this product is the sales promotion, in particular the samples promotion. While their attitudes to the terms of nutritional content and product quality are positive that can influence them to make a decision to purchase this product easier. Keywords: Snack fruits, Product Development, Consumer Behavior, Product Quality and Nutritional Content
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Licetti, Solano Pamela Liliana, Lazo Teresa Inés Meléndez, and Calderón María Claudia Velásquez. "BOCADITTO." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653174.
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Bocaditto se dedica principalmente a la comercialización de snacks de fruta deshidratada, cubierta en 75% cacao orgánico y es 100% peruano. En un primer escenario, tendrá una tienda virtual, mediante su página web y fan page. Asimismo, contará con una cobertura inicial a los distritos que pertenecen a Lima Moderna.
Esta idea de negocio, nace por una premisa de una necesidad insatisfecha del consumidor que cuida y busca mantener una alimentación saludable. Sin embargo, en su vida cotidiana, ya sea en su trabajo u hogar, cuando hace una pausa, y necesita recargar energías, no encuentra en el supermercado, bodega, etc., un snack saludable que sea de agradable sabor, aportes nutrientes y pueda brindarle las energías suficientes para seguir en su rutina debido a que, en su mayoría, solo se encuentra golosinas con un gran valor calórico pero cero valores nutricionales.
Este consumidor suele ir a tiendas saludables, orgánicas y/o veganas, etc. para ver opciones de snack. Es por ello que, en la actualidad, el crecimiento y apertura de este tipo de negocio también se ha expandido.
Por ende, Bocaditto busca ofrecer un producto de alta calidad y precio competitivo, que satisfaga la necesidad insatisfecha del consumidor que opta por un Estilo de Vida saludable. También, se compromete a brindar satisfacción a sus clientes al momento de su compra, con una respuesta inmediata a cualquier tipo de consultas, a través de todas sus plataformas virtuales.
Finalmente, la empresa cuenta con grandes profesionales cuyos aportes serán imprescindibles para el éxito del negocio.Bocaditto, is mainly dedicated to the commercialization of dehydrated fruit snacks, covered in 75% organic cocoa and is 100% Peruvian. In a first scenario, you will have a virtual store, through its website and fan page. Likewise, it will have an initial coverage to the districts that belong to Modern Lima. This business idea is born from a premise of an unmet need of the consumer who cares for and seeks to maintain a healthy diet. However, in your daily life, whether at work or home, when you take a break, and need to recharge, you do not find in the supermarket, warehouse, etc., a healthy snack that is pleasant in taste, provides nutrients and can provide you with enough energy to continue in your routine because, for the most part, you only find sweets with a high caloric value but zero nutritional values. This consumer usually goes to healthy, organic and / or vegan stores, etc. to see other snack options. That is why, at present, the growth and opening of this type of business has also expanded. Therefore, Bocaditto seeks to offer a high-quality product at a competitive price that meets the unmet need of the consumer who opts for a healthy Lifestyle. Also, it is committed to providing satisfaction to its customers at the time of their purchase, with an immediate response to any type of query, through all its virtual platforms. Finally, the company has great professionals whose contributions will be essential for the success of the business.
Trabajo de investigación
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Dial, Lauren Ann. "Are Fruit Snacks Like Fruit? Children's and Parents' Evaluations of Deceptive Packaged Foods." Bowling Green State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617378849140852.
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Lambert, Anne B. "A Multiday Record-Assisted Fruit, Vegetable, and Snack Questionnaire to Assess Intake Among Fourth and fifth Grade Students." DigitalCommons@USU, 2013. https://digitalcommons.usu.edu/etd/2029.
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Assessing FV intake among young children is difficult and can be a time- consuming, resource-intensive, and burdensome. The aim of this study was to create a simple, self-assessment tool to estimate and detect changes in FV consumption among fourth and fifth graders. Such a tool would ease the complications and resources of other diet assessment options that are used to measure FV consumption when implementing school-based nutrition programs.The questionnaire provided a moderately valid estimate of lunchtime FV consumption, but it was inconsistent at detecting small, yet important increases in FV consumption between time points. The ability of the questionnaire to measure total FV consumption was also tested and found to be poor. In addition, having the students record what they ate on a food tracker during meals did not improve performance on the questionnaire.The tool examined in this study could provide a reasonable estimate of average lunchtime FV consumption among fourth and fifth grade children, but could not be used to detect sensitive changes in consumption during a FV intervention study. While it is difficult for children to recall dietary information, it beneficial to continue to explore the development of a self-report questionnaire that can accurately assess total FV intake in children.
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Holmes, Ashley Shannon. "A Grocery Store Intervention Designed to Increase Fruit, Vegetable, and Healthy Snack Purchases among Parents of Young Children." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/46425.
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Objective: The aim of this study was to develop and evaluate a 12-week multi-faceted, child-focused intervention that included a point-of-purchase kiosk featuring fresh fruits, vegetables, and healthy grab-and-go snacks; and a sampling pod, comprised of food items from the kiosk.
Design: An observational uninterrupted time-series design was used in one intervention grocery store. The intervention consisted of two components, a Healthy Kids Kiosk and food sampling.
Subjects/Setting: Patrons of Ukropâ s Inc. Grocery store in Roanoke, Virginia. May-September 2009
Measures: The study measures consist of three components: 1) examination of changes in sales data for featured products, provided by the grocery chain; 2) candid, unobtrusive, blind observations of customers near and around the intervention; and 3) brief questionnaires of customers, who engaged at some level with the Kiosk and sampling pod.
Results: The results yielded an overall increase in the proportion of the sales of the featured items to total store sales during the intervention period. Individual items that increased sales during the intervention period, included whole-wheat mini bagels, bananas, radishes, honey, sunflower, baked tortilla chips, and almond butter (p<.05). Parents whose children were arguing, crying/whining, or not in the shopping cart, had higher levels of engagement with the kiosk. Almost two-thirds (61.7%) of the patrons interviewed noticed the healthy kids kiosk, with about one-quarter (28.7%) indicating that they purchased at least one item. Fifty-eight percent reported that the kiosk encouraged them to buy healthier foods.
Conclusion: Promoting healthy foods at point-of purchase locations can result in increased purchases of these foods among families with young children.
Application: These findings have provided insight into the effectiveness of grocery store interventions on purchasing patterns and behaviors of families with young children.Master of Science
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Ludwig, Emily. "FRUIT AND VEGETABLE CONSUMPTION OF DIVISION I COLLEGIATE FOOTBALL AND VOLLEYBALL PLAYERS PRE- AND POST-DEREGULATION OF SNACKS BY THE NCAA." UKnowledge, 2015. http://uknowledge.uky.edu/foodsci_etds/34.
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The deregulation of snacks by the National Collegiate Athletic Association (NCAA) permits institutions to provide enhanced snacks incidental to participation. Athletes may now have the opportunity to improve their diet quality. The purpose of this research was to assess the consumption of fruits and vegetables as well as body composition of Division I collegiate athletes. The sample included 19 American football players and 8 volleyball players. Paired t-tests were performed to compare fruit intake, vegetable intake, and body fat percentage pre- and post-deregulation of snacks. Linear regression models were used to determine correlations between change in fruit intake and change in body fat percentage and change in vegetable intake and change in body fat percentage. There were no significant differences in the paired t-tests; however, there was a significant correlation in increasing fruit intake, vegetable intake, and decreasing body fat percentage among football players. Results suggest that regular contact with a Registered Dietitian may improve diet quality, and providing nutrient-dense foods planned by a Registered Dietitian to college athletes may improve body fat percentage.
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Walvoord, Ashley G. "Work-family conflict, eating behaviors, and the role of coping." [Tampa, Fla] : University of South Florida, 2009. http://digital.lib.usf.edu/?e14.2923.
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Lindfeldt, Emelie, and Ellen Löfgren-Idh. "Miljöns betydelse gällande intag av frukt och grönsaker samt sötsaker, snacks och söt dryck : En kartläggning av skolungdomars matintag i årskurs 9." Thesis, Uppsala universitet, Institutionen för kostvetenskap, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-193361.
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Rossouw, Carina Riëtte. "Eating habits and nutrient intakes of 10-15 year old children in the North West Province / Carina Riëtte Rossouw." Thesis, North-West University, 2005. http://hdl.handle.net/10394/1210.
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During adolescence, the nutritional needs are higher than at any other time in the
lifecycle. Childhood food practices persist into late adolescence and children's
food preferences predict their food consumption patterns. Therefore, it is
important to understand what influences their preferences and how they change
over time.
The main objective of this part of the THUSA BANA study was to investigate the
eating habits of children aged 10-15 years in the North West Province (NWP). A
cross-sectional design was used to investigate the eating habits of the children. A
single, random sample, stratified for gender (male/female) and ethnic group
(black, white, coloured, Indian) was drawn from schools (primary/secondary) in the
five regions in the NWP. Dietary intake data (24-h recall method) were used to
evaluate the adequacy of nutrient intakes, while frequencies and mean quantities
of food intakes and an eating habits questionnaire were used to establish patterns
of intake to identify dietary practices.
Overall the diets of children 10-15 years of age were deficient in various
micronutrients. The RD/Al's were not met for vitamin A, C, E, folate, pantothenic
acid, biotin, calcium, magnesium, zinc and copper. The intake of fibre was low.
Girls skipped breakfast more often than boys and children from informal
settlements skipped breakfast more often than children from rural and urban
areas. A significantly lower BMI was found for the children having breakfast
when observing all the children, but not for different age and gender groups. The
reason given most for skipping breakfast was not being hungry in the morning, but
food availability which may have also played a role. The skipping of breakfast
was associated with a lower diet quality. A low intake of fruit and vegetables and
high intake of snacks were apparent. The intake of snacks, such as chips,
cheese curls and sweets were reported more frequently than fruit or vegetables.
Small milk portions and large portions of cold drink were reported, suggesting that
cold drink is replacing milk in the diet. Overweight children consumed smaller
portions of milk, though no correlation between calcium intake and BMI was
found. Overweight boys consumed more carbonated cold drink and overweight
girls consumed more squash, showing cold drink intake may be positively related
to overweight. The snacks consumed were not nutrient dense and were
consumed very regularly. The high intake of snacks may contribute to the low
micronutrient and fibre intake. The importance of fruit, vegetables, milk, breakfast
and high nutrient dense snacks needs to be emphasized with both the children and their parents.Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2005.
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Fonseca, Madalena Vieira Dias. "Convenient pack development for a healthy snack with cheese & dry fruits." Master's thesis, 2020. http://hdl.handle.net/10400.14/33322.
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O presente trabalho surge no âmbito da unidade curricular Relatório, incluída no Mestrado de Biotecnologia e Inovação Alimentar da Universidade Católica Portuguesa (UCP) Porto. O estudo do desenvolvimento do produto “Healthy snack of cheese cubes & a dried fruit mix in a convenient pack” teve várias motivações, nomeadamente as alterações nos hábitos alimentares dos consumidores que cada vez mais procuram por refeições saudáveis em forma de snacks fáceis de transportar, de consumo rápido e higiénico, de acordo com um estilo de vida ativo, apressado e sem pausas. O principal objetivo deste projeto foi o estudo do tempo de vida útil e a especificação de quais as características de produto mais adequadas para suportar esse mesmo tempo. Para isso, preparam-se amostras das diferentes referências de queijo, N e M, com vários tempos de maturação e para o caso do queijo M com distintos valores de extrato seco e ainda com anti-aglomerante. Para o queijo N foi estudada uma combinação de Frutos Secos (Mix 1) e para o queijo M outra combinação (Mix 2) que ocupam outro alvéolo na mesma embalagem que o queijo. As amostras foram embaladas em duas combinações diferentes de materiais de embalagem. Foi feito um acompanhamento das mesmas amostras através de analises sensoriais, físico-químicas e microbiológicas. Além disso, foram feitas medições da composição da mistura gasosa utilizada nas embalagens para entender qual a evolução da mesma com o tempo de armazenamento. Realizou-se também um estudo complementar com o objetivo de perceber o comportamento do produto em condições adversas de altas temperaturas. Os resultados das análises realizadas mostraram que, para o queijo N não existiu um tempo de maturação que se tivesse evidenciado, concluindo-se apenas que dentro do intervalo de 28 a 42 dias de maturação dois dos lotes estudados conseguiram manter as suas características durante os 125 dias de vida útil. No caso do queijo M, houve uma amostra que se evidenciou. A mesma amostra apresentava um valor de extrato seco maior que as restantes e foi a única que não demonstrou problemas de colagem do queijo. A utilização de anti-aglomerante no queijo M com menor valor de extrato seco não solucionou os problemas de colagem. As duas combinações de embalagem testadas mostraram ser eficazes na sua função sendo que as diferenças em termos sensoriais, físico-químicos, microbiológicos e na composição da mistura foram praticamente nulas.The present work is part of the curricular unit Final Report, included in the master’s in biotechnology and Food Innovation at the Catholic University of Portugal (UCP) Porto. The study of the development of the product Healthy snack of cheese cubes & a dried fruit mix in a sustainable pack had several motivations, namely the changes in the eating habits of consumers who increasingly look for healthy meals in the form of easy to-carry snacks, of fast and hygienic consume, in line with an active, hurried lifestyle with no breaks. In addition to this trend, the theme of sustainability is also increasingly prominent in society and the demand for sustainable packaging has also motivated the company for this concept. The main objective of this project was the study of the shelf life and the specification of which product characteristics are most suitable to withstand that same time. For this, samples of the different cheese references, N and M were prepared, with different maturation times and for the case of M cheese with different dry matter values and also with anti-caking agent. Two mix of dried fruits were studied, for N cheese one combination (Mix 1) and for M cheese another combination (Mix 2). The samples were packaged in two different combinations of packaging materials. The same samples were monitored through sensory, physical-chemical and microbiological analyzes. In addition, measurements of the composition of the gaseous mixture used in the packaging were made to understand its evolution with the storage time. A complementary study was also carried out in order to understand the behavior of the product in adverse conditions of high temperatures. The results of the analyzes carried out showed that, for N cheese, there was no maturation time that was evident by differences in the parameters assessed, concluding that within the interval of 28 to 42 days of maturation two of the studied batches managed to maintain their characteristics during the 125 days of shelf life. In the case of M cheese, there was a sample that showed differences. This sample had a higher dry matter value than the others and was the only one that did not show cheese sticking problems. The use of an anti-caking agent in M cheese with a lower dry matter value did not solve the gluing problems. The two packaging combinations tested proved to be effective in their function and the differences in sensory, physicochemical, microbiological and composition mixes were practically zero.
Books on the topic "Snack fruits"
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Martineau, Susan. Healthy eating: Fruits and vegetables. North Mankato, MN: Smart Apple Media, 2007.
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illustrator, Cooper Jenny 1961, ed. Snack time. Auckland, New Zealand: Red Rocket Readers, 2006.
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Martineau, Susan. Healthy eating: Sweets and snacks. North Mankato, MN: Smart Apple Media, 2007.
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Billingsley, Sarah. Whoopie pies: Cake + cream filling = snacky deliciousness! San Francisco: Chronicle Books, 2011.
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Bell, Mary T. Mary Bell's Complete Dehydrator Cookbook: Everything you need to know to make delicious dried snacks, jerkies, fruit leathers, nutritious meals, and even potpourri. New York: W. Morrow, 1994.
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Fenyu, Xu Chen, ed. Yue shi yue cong ming: Hai xian, rou lei, dan lei. Xianggang: Xin ya wen hua shi ye you xian gong si, 2004.
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Fenyu, Xu Chen, ed. Yue shi yue cong ming: Mian bao, xiao shi, fen mian. Xianggang: Xin ya wen hua shi ye you xian gong si, 2004.
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Fenyu, Xu Chen, ed. Yue shi yue cong ming: Tang geng, shu cai, zhou fan. Xianggang: Xin ya wen hua shi ye you xian gong si, 2004.
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Fenyu, Xu Chen, ed. Yue shi yue cong ming: Tian pin, shui guo, yin pin. Xianggang: Xin ya wen hua shi ye you xian gong si, 2004.
Find full textBook chapters on the topic "Snack fruits"
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Dalgleish, J. McN. "Fruit-based Snacks Including Dried and Candied Fruit." In Snack Food, 225–45. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-1477-6_12.
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Hartel, Richard W., and AnnaKate Hartel. "Fruit Snacks." In Candy Bites, 163–65. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4614-9383-9_41.
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Rupasinghe, H. P. Vasantha, and Ajit P. K. Joshi. "Phytochemicals and Health Benefits of Dried Apple Snacks." In Dried Fruits, 211–25. Oxford, UK: Blackwell Publishing Ltd., 2013. http://dx.doi.org/10.1002/9781118464663.ch11.
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Kroes, Lies, and Suleman Shahid. "PowerFood: Turns Fruit Eating into Fun and Makes Snacks Not Done." In Lecture Notes in Computer Science, 525–28. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-34292-9_50.
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Ahlskog, J. Eric. "Bowels and Constipation." In Dementia with Lewy Body and Parkinson's Disease Patients. Oxford University Press, 2013. http://dx.doi.org/10.1093/oso/9780199977567.003.0024.
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Constipation is common among older adults, in general. However, it is very common among people with Lewy body disorders, and the reason is dysautonomia. Lewy body disorders tend to impair control of gut motility by the autonomic nervous system. At the stomach level, bloating may develop when the stomach fails to empty into the upper small intestine. At the other end, constipation is the consequence of Lewy processes affecting motility in the colon. Colon motility (peristalsis) is what moves the remnants of digested food (stool) to the rectum for expulsion. These regions are shown in Figure 15.1. Drugs that block the neurotransmitter acetylcholine are notorious for worsening constipation; these include medications used to treat urinary urgency (overactive bladder). All of the anticholinergic drugs for bladder overactivity that were listed in Table 12.1 cause constipation, as does another bladder drug, trospium (Sanctura). The tricyclic drugs for depression shown in Table 12.1 have variable anticholinergic properties and also tend to be constipating. One needs to balance benefits against the side effect of constipation if considering these medications. In the setting of DLB or PDD, constipation is typically due to autonomic nervous system dysfunction, often exacerbated by medication side effects. However, there are exceptions and the primary care clinician or internist should consider whether colonoscopy is appropriate. This procedure involves inserting a scope into the anus and then advancing the instrument to visualize the entire colon. In this way hidden colon cancers are detected before they become deadly. It is common knowledge that several natural remedies help prevent constipation: fruits, vegetables, fluids, and fiber. Individuals with constipation should make sure that their diet includes adequate fruits, which make a good snack. Meals should include vegetables, such as green beans, peas, and squash; catsup and potatoes do not count as vegetables. Intake of six to eight tall glasses of water, juice, or other fluids may help maintain moisture in the stool, making it easier to pass. Finally, fiber needs to be included in the diet in order to give the stool bulk. These strategies are often insufficient for persons with Lewy disorders, and additional measures are often necessary.
Conference papers on the topic "Snack fruits"
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Kalsum, Ummi, and Hendra Dhermawan Sitanggang. "Relationship between Snacks and Beverages with the Nutritional Status among 'SAD' Children in Nyogan Village, Muaro Jambi, Jambi Province." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.06.
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Background: Malnutrition among children is still a public health problem in Jambi Province, especially in the Suku Anak Dalam (SAD) community. Most of the nutritional problems among SAD children are underweight and stunting. Malnutrition in SAD children could be related to their consumption patterns of snack and beverage. This study aimed to examine the relationship between consumption patterns of snack and beverage with the nutritional status among SAD children. Subejects and Method: A cross sectional was conducted in Nyogan Village, Jambi. A total of 78 SAD children aged 5-14 years was enrolled in this study using total sampling. Sample were selected using the criteria of attending Elementary School located in Transocial Village or school-age children living in the Nyogan Village. The dependent variable was nutritional status and independent variable was consumption patterns of snack and beverage. The co-variables were the pocket money, physical activity, breakfast habit, parental income, cultural factor, parental knowledge, and consumption of vegetables and fruit. Data were collected by height and weight measurements and interviews. Data were analyzed by multiple logistic regression. Results: Most of the children were underweight children (15.4%), overweight (10.3%), and normal (74.4%). The average pocket money was Rp. 5,000. 31% children rarely have breakfast, and 58% children came from low-income parents. Consumption patterns of snack and beverage was associate with nutritional status after controlling by physical activity, breakfast habit, income, parental knowledge, and fruit consumption habit (OR=1.48; 95% CI= 0.26 to 8.57; p= 0.659), but they were not statistically significant. The dominant factor was parental knowledge (OR= 12.37; 95% CI = 0.55 to 276.18; p= 0.112), but it was not statistically significant. Conclusion: A poor consumption patterns of snack and beverage increased the risk of 1.48 times of underweight among SAD children. Parental knowledge is the dominant factor. Keywords: consumption pattern, snacks, beverage, nutritional status, suku anak dalam Correspondence: Ummi Kalsum. Study Program of Public Health, Jambi University. Jl. Tri Brata, Km 11 Unja Campus Pondok Meja Mestong, Muaro Jambi. Email: kalzoem@gmail.com. Mobile: 081314385775 DOI: https://doi.org/10.26911/the7thicph.02.06
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Jariyah, Jariyah, Sri Winarti, and Inka Agrita. "Glycemic Index of Snack Bar from Pedada Fruit Flours (Sonneratia caseolaris) and Legumes Flour." In Proceedings of the International Conference on Science and Technology (ICST 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icst-18.2018.24.
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Vittadini, Elena, Elena Curti, Daniele Del Rio, and Yael Vodovotz. "Development of Antioxidant-Rich Fruit-Based Snacks as Food Space Prototype." In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2005. http://dx.doi.org/10.4271/2005-01-2923.
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Ryszard, Parosa, Andrzej Brożyński, Piotr Grześkowiak, Krzysztof Kowalczyk, Marek Natoński, Piotr Ziętek, and Janusz Żytkiewicz. "MICROWAVE TREATMENT OF MATERIALS IN LOW PRESSURE." In Ampere 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/ampere2019.2019.9625.
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Ryszard Parosa, Andrzej Brożyński, Piotr Grześkowiak, Krzysztof Kowalczyk, Marek Natoński, Piotr Ziętek and Janusz Żytkiewicz PROMIS-TECH Poland Keywords: microwave treatment, low pressure heating, microwave drying Uniquely favourable characteristics of biological product can be obtained through the use of the microwave method in vacuum heating process. Microwave-vacuum drying is superior to other methods in terms of dried products' structure, flavour, colour and biological active compounds contents. But applications of such a methods seems to be much wider: drying of fruits and vegetables for consumption, drying of herbs for extraction of valuable biological compounds, for modification of seed structure (sunflowers seeds, pumpkin seeds), for pasteurisation etc. A universal system was designed for testing such processes in laboratory scale and several industrial scale system have been developed. Process of thermal treatment can be carried out with plastic drum installed inside of multi-mode microwave cavity and cavity which is connected by microwave line with reflectometer and circulator - to microwave generator. In laboratory unit generator 2.45 GHz with controlled power (from 50W to 800W) was applied. System was equipped with vacuum pump with pressure control and is controlled by computer. Most important technical parameters, like: microwave power, time of treatment, pressure inside of drum, temperature of steam – are controlled and recorded. Laboratory scale unit is shown below. Basing on laboratory scale test several technologies in industrial scale was developed. Industrial scale unit equipped with 8 generators of 3 kW (2.45 GHz) was constructed and for last 8 years has been successfully used for “production” of crispy chips which are now popular in Polish marked. Exemplary industrial scale installation is shown in photo below. Multi – drum microwave drier. Two cavity microwave industrial drier Another system for modification od seed is now constructed – ordered by big industrial producer of batons and sweet snacks. Process will be carried our inside of dielectric drum in low pressure and reactor will be equipped with 8 generators of 3 kW (2.45 GHz). Treatment time will be reduced to 3-4 minutes and next material (seeds) will be cooled down. Last project which now realized is connected with drying of wood flour applied in composite material production. System will work continuously with two airlocks and with dielectric drum and will be connected with 4 microwave generators (3 kW, 2.45 GHz). In next step planed installation will be equipped with microwave high power generator ca. 60 kW with frequency 915 MHz.