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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.
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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 (June 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 <$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 (<$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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Sullivan, Valerie K., Kristina S. Petersen, and Penny M. Kris-Etherton. "Dried fruit consumption and cardiometabolic health: a randomised crossover trial." British Journal of Nutrition 124, no. 9 (June 9, 2020): 912–21. http://dx.doi.org/10.1017/s0007114520002007.
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AbstractFruit intake is associated with lower risk of cardiometabolic diseases. However, effects of dried fruits on cardiometabolic health are not well researched. We investigated the effect of daily dried fruit consumption compared with a carbohydrate-rich snack on cardiometabolic disease risk factors in adults with increased cardiometabolic risk. A two-period randomised crossover trial was conducted in adults (n 55) with elevated BMI and at least one additional risk factor for cardiometabolic disease to compare the effects of consuming 3/4 cup/d mixed dried fruits (plums, figs, dates and raisins) or an energy- and carbohydrate-matched control snack for 4 weeks. The primary outcome was LDL-cholesterol; secondary outcomes included other lipids and lipoproteins, glucose and insulin, C-reactive protein, blood pressure and vascular stiffness. Linear mixed models were used for data analysis. Lipid and lipoprotein concentrations did not differ between conditions; however, dried fruit increased LDL-cholesterol (0·10 mmol/l, 95 % CI 0·01, 0·20) compared with baseline. Compared with the control, dried fruit increased mean fasting glucose (0·08 mmol/l, 95 % CI 0·005, 0·16; P = 0·038). Vascular outcomes, fasting insulin and C-reactive protein did not differ between conditions. Mean weight changes did not differ (P = 0·55) but tended to increase after both conditions (dried fruit 0·3 kg, 95 % CI –0·09, 0·65; control 0·4 kg, 95 % CI 0·01, 0·75). Thus, short-term daily consumption of a large portion of mixed dried plums, figs, dates and raisins, without structured dietary guidance, did not improve cardiometabolic risk factors, compared with carbohydrate-rich snacks, in adults with increased baseline cardiometabolic risk.
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Wong, Runrou, Seulgi Kim, Seo-Jin Chung, and Mi-Sook Cho. "Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits." Foods 9, no. 3 (March 24, 2020): 377. http://dx.doi.org/10.3390/foods9030377.
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The present study aimed to understand the drivers of liking dried apple and pear chips with various textures among Chinese (n = 58), Korean (n = 58), and US (n = 56) consumers. The possibility of hedonic transfer from snack texture preferences to fruit-chip texture preferences was also investigated among Chinese and Koreans. Fourteen fruit-chip samples with four textural properties (crispy, puffy, soft, and jelly-like) were selected. Consumers rated their level of liking for each sample, and then they performed hedonic-based projective mapping with the same samples. In the hedonic texture transfer investigation, consumers rated their acceptance of nine snacks with various textures but possessing similar textures to those of dried fruit samples. The data were analyzed by ANOVA and multiple factor analysis. Most consumers disliked samples with a soft or jelly-like texture, while liked samples with a crispy texture. Cross-cultural differences were observed in the liking of puffy samples, with both Chinese and Koreans liking puffy samples as much as crispy ones for their melting characteristics in the mouth, while US consumers perceived the puffy samples as being Styrofoam-like and disliked them. Hedonic transfer was observed from snack texture preferences to fruit-chip. Individual texture preferences for snacks seem to significantly affect the texture preferences for fruit chips.
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Alarcón-García, Miguel Angel, Jose Angel Perez-Alvarez, Jairo Humberto López-Vargas, and Maria Jesús Pagán-Moreno. "Meat Snacks Consumption: Aspects That the Consumer Looks for to Consider Them a Healthy Food." Proceedings 70, no. 1 (November 10, 2020): 82. http://dx.doi.org/10.3390/foods_2020-07738.
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In recent years, the consumption of snacks has increased substantially. Analysis of consumption trends of this kind of food through the use of surveys would allow matching of the supply to the demand. The objective of the present work was to study snacks and meat snacks consumption, and to analyze which consumers’ preferences of these products were considered as healthy. An online survey was conducted with 234 consumers where they were asked about which type of snacks they consumed, frequency of consumption, the main characteristics that they look for in these types of foods, and what they consider a healthy snack should have. The results showed that the most important motivations for acquisition and consumption of snacks were those related to convenience, while for meat snacks they were those related to acceptability, above convenience and sociability. The most consumed snacks were, in descending order: fruits, dairy, nuts/seeds, coffee, cookies, and meat snacks. More than 50% of the respondents consumed them from once a day to two to three times a week. As for meat snacks, the most consumed were dehydrated meats for most of those surveyed. For consumers, a healthy meat snack should be rich in protein and low in salt.
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Yan, Stella, Antigoni Pappas, Meghan D. Yuan, Dorothea Vafiadis, and Jo Ann Carson. "Evaluating Healthy Vending at the American Heart Association National Center: A Pilot Study." American Journal of Health Promotion 33, no. 6 (March 28, 2019): 928–32. http://dx.doi.org/10.1177/0890117119837787.
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Purpose: To determine whether a 100% healthy vending model would affect revenue, employee satisfaction, and nutrition in the workplace. Design: This study compared revenue and nutrition data pre- and post-adoption of nutrition standards from the American Heart Association’s (AHA) Healthy Workplace Food and Beverage Toolkit. Employee satisfaction was measured using a survey. Setting: The AHA National Center which, over time, included 5 vending machines and a micromarket. Measures: Comparisons of monthly snack and beverage revenues; survey results assessing employee satisfaction; reduction in mean saturated fat (g) and sodium (mg) per snack sold; reduction in mean sugar (g) per beverage sold; monthly mean number of fruits, vegetable, and dairy sold. Analysis: Paired t tests were used to compare monthly revenue while t tests were used to compare nutrition information pre- and post-adoption of nutrition standards. Survey results and food group purchases were analyzed using descriptive statistics. Results: Mean monthly snack revenue increased ( P = .002). Mean monthly beverage revenue did not decrease. Most survey respondents were satisfied with the healthy vending. Mean saturated fat and sodium content per snack sold decreased ( P < .001). Mean sugar content per beverage sold decreased. The micromarket sold an average of 210 units of dairy, 85 units of fruit, and 87 units of vegetables per month. Limitations: This study was conducted at one workplace. Conclusion: Healthy vending did not decrease revenue but did decrease saturated fat and sodium per snack, decrease sugar per beverage, and provide fruits, vegetables, and fat-free/low-fat dairy. Employees were generally satisfied with healthy vending.
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Beets, Michael W., Falon Tilley, YoungWon Kim, and Collin Webster. "Nutritional policies and standards for snacks served in after-school programmes: a review." Public Health Nutrition 14, no. 10 (June 1, 2011): 1882–90. http://dx.doi.org/10.1017/s1368980011001145.
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AbstractObjectiveTo review and synthesize existing national and state organizations’ policies related to the nutritional quality of snacks served in after-school programmes (ASP; 15.00–18.00 hours) in the USA.DesignSystematic review of websites and corresponding documentation describing national and state-level ASP organizations’ policies, standards, guidelines and/or recommendations for the nutritional quality of snacks served within the ASP setting.SettingASP can play a critical role in a child's daily dietary intake. State and national organizations have developed policies to assist ASP in selecting nutritionally appropriate snacks, yet no widely accepted standards exist. By reviewing the extent of existing policies, recommendations for uniform policies can be made.SubjectsPolicy documentation.ResultsA total of seventeen organizations representing five unique snack policies comprised of thirteen different food items were identified. The most widely recognized snack policy, which the majority of state and national ASP organizations endorsed and upon which other snack policies were modelled, was the US Department of Agriculture reimbursement programmes. Consistently, policies endorsed serving fruits/vegetables, whole grains and milk/dairy products, and limiting foods high in fats/sugar/energy (calories). Two policies focused predominantly on total energy and macronutrient composition of snacks, a single policy suggested limits on sugar-sweetened beverages, and three endorsed serving water daily. A proposed set of general guidelines for ASP was developed based on uniformity in recommendations across policies.ConclusionsThe proposed set of nutritional guidelines will assist policy makers and ASP providers in selecting and serving nutritionally appropriate snacks that contribute to a child's overall healthful daily dietary intake.
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Tylewicz, Urszula, Malgorzata Nowacka, Katarzyna Rybak, Kinga Drozdzal, Marco Dalla Rosa, and Massimo Mozzon. "Design of Healthy Snack Based on Kiwifruit." Molecules 25, no. 14 (July 21, 2020): 3309. http://dx.doi.org/10.3390/molecules25143309.
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Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.
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Neuhouser, Marian L., Ruth E. Patterson, Alan R. Kristal, Alison L. Eldridge, and Nancy C. Vizenor. "A brief dietary assessment instrument for assessing target foods, nutrients and eating patterns." Public Health Nutrition 4, no. 1 (February 2001): 73–78. http://dx.doi.org/10.1079/phn200045.
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AbstractObjective:To develop and validate a new dietary assessment tool, the focused recall, and to use this to measure co-consumption of carotenoid-containing fruits and vegetables with savory snacks.Design:Participants completed a telephone-administered focused recall and a 24-hour recall on the same day. We compared mean estimates of fruit, vegetable, savory snack and carotenoid consumption from both instruments. We also assessed the ability of each method to measure co-consumption of carotenoids with full-fat, reduced/non-fat and olestra-containing savory snacks.Setting and subjects:Data are from 245 male and 244 female adult participants in the Olestra Post-Marketing Surveillance Study (OPMSS).Results:The mean (± SD) intake of fruit was 1.8 (1.1) servings day−1 from the focused recall and 1.6 (1.4) servings day−1 from the 24-hour recall (r = 0.56). The mean vegetable intake was 2.1 (1.3) and 2.2 (1.7) servings day−1 (r = 0.42), respectively, from each instrument. Estimates of total carotenoid and β-carotene intake were within 5% of each other (r = 0.63 for total carotenoids and r = 0.70 for β-carotene). Both instruments estimated that approximately 14% of total daily carotenoids were co-consumed with savory snacks (r = 0.63).Conclusions:The focused recall provides valid information about fruit, vegetable and savory snack consumption and allows researchers to examine associated eating patterns more easily.
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Bryant, Maria, Pinki Sahota, Gillian Santorelli, and Andrew Hill. "An exploration and comparison of food and drink availability in homes in a sample of families of White and Pakistani origin within the UK." Public Health Nutrition 18, no. 7 (March 10, 2014): 1197–205. http://dx.doi.org/10.1017/s1368980014000147.
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AbstractObjectiveKnowledge of the types and quantities of foods and drinks available in family homes supports the development of targeted intervention programmes for obesity prevention or management, or for overall diet improvement. In the UK, contemporary data on foods that are available within family homes are lacking. The present study aimed to explore home food and drink availability in UK homes.DesignAn exploratory study using researcher-conducted home food availability inventories, measuring all foods and drinks within the categories of fruits, vegetables, snack foods and beverages.SettingBradford, a town in the north of the UK.SubjectsOpportunistic sample of mixed ethnicity families with infants approximately 18 months old from the Born in Bradford birth cohort.ResultsAll homes had at least one type of fruit, vegetable and snack available. Fresh fruits commonly available were oranges, bananas, apples, satsumas and grapes. Commonly available fresh vegetables included potatoes, cucumber, tomatoes and carrots. The single greatest non-fresh fruit available in homes was raisins. Non-fresh vegetables contributing the most were frozen mixed vegetables, tinned tomatoes and tinned peas. Ethnic differences were found for the availability of fresh fruits and sugar-sweetened beverages, which were both found in higher amounts in Pakistani homes compared with White homes.ConclusionsThese data contribute to international data on availability and provide an insight into food availability within family homes in the UK. They have also supported a needs assessment of the development of a culturally specific obesity prevention intervention in which fruits and vegetables and sugar-sweetened beverages are targeted.
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Reale, Sophie, Rebecca M. Simpson, Colette Marr, Sharon A. Carstairs, Joanne E. Cecil, Marion M. Hetherington, and Samantha J. Caton. "Snack Portion Sizes for Preschool Children Are Predicted by Caregiver Portion Size, Caregiver Feeding Practices and Children′s Eating Traits." Nutrients 11, no. 12 (December 10, 2019): 3020. http://dx.doi.org/10.3390/nu11123020.
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Caregivers are mostly responsible for the foods young children consume; however, it is unknown how caregivers determine what portion sizes to serve. This study examined factors which predict smaller or larger than recommended snack portion sizes in an online survey. Caregivers of children aged 2 to 4 years were presented with 10 snack images, each photographed in six portion sizes. Caregivers (n = 659) selected the portion they would usually serve themselves and their child for an afternoon snack. Information on child eating traits, parental feeding practices and demographics were provided by caregivers. Most caregivers selected portions in line with recommended amounts for preschool children, demonstrating their ability to match portion sizes to their child′s energy requirements. However, 16% of caregivers selected smaller than recommended low energy-dense (LED, e.g., fruits and vegetables) snacks for their child which was associated with smaller caregiver′s own portion size, reduced child food liking and increased satiety responsiveness. In contrast, 28% of caregivers selected larger than recommended amounts of high energy-dense (HED, e.g., cookies, crisps) snacks for their child which were associated with larger caregiver′s own portion size, greater frequency of consumption, higher child body mass index (BMI), greater pressure to eat and lower child food liking. These findings suggest that most caregivers in this study select portions adjusted to suit their child′s age and stage of development. Future interventions could provide support to caregivers regarding the energy and nutrient density of foods given the relatively small portion sizes of LED and large portions of HED snacks offered to some children.
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Karpyn, Allison, Michael Allen, Samantha Marks, Nicole Filion, Debora Humphrey, Ai Ye, Henry May, and Meryl P. Gardner. "Pairing Animal Cartoon Characters With Produce Stimulates Selection Among Child Zoo Visitors." Health Education & Behavior 44, no. 4 (November 19, 2016): 581–89. http://dx.doi.org/10.1177/1090198116679359.
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In order to address the pervasive trend of underconsumption of fruits and vegetables among children, we examined the hypothesis that children would be more likely to select fruits (apple slices, bananas, and oranges) and vegetables (baby carrots) when paired with animal cartoon image than when available without the character image. Tested in a randomized experiment using counterbalancing, products were arranged on two tables at two separate family fun nights held at a local zoo. Animal character produce parings were manipulated by placing one of two animals (tamarin or iguana) next to two of the four fruit or vegetable selections at each table, and by changing when available without the image. In total, 755 produce selections were made. Significantly more products paired with a character were selected (62.38%) than the same products, not paired (37.62%), χ2 = 46.32, df = 1, p < .001. The odds ratio of the treatment versus control was 1.66 (i.e., 471/284), indicating that children were 66% more likely to select a snack when paired with an animal cartoon. Study findings highlight the positive impact of animal cartoons on children’s fruit and vegetable snack selections, and results suggest the potential for using animal cartoons to encourage fruit and vegetable selection for children.
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McCluskey, Melinda McVey. "(148) A Lab Exercise to Enhance a Student's Understanding of Botany in Everyday Life using Fresh Produce." HortScience 40, no. 4 (July 2005): 1045A—1045. http://dx.doi.org/10.21273/hortsci.40.4.1045a.
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Students are often unable to relate the vegetables and fruits consumed as a snack or part of a meal to the plant parts discussed in botany class. Therefore, an exercise was developed for an introductory horticulture course to increase a student's awareness of botany in everyday life. Fresh produce was brought in from local gardens, grocery stores, or farmers markets. Vegetables and fruits were selected that are consumed for their roots, stems, leaves, flower, fruit, and seeds. As each vegetable or fruit was introduced, students named the plant and plant part. As each part was identified it was “dissected” to show the taxonomic features. The different fruit types, i.e., berry, hesperidium, pepo, drupe, and pome were explained. Students were encouraged to taste all vegetables and fruits as they were prepared. Most students sampled the produce as it was passed around the group. Students easily recognized much of the produce, i.e., carrots, asparagus, tomatoes, peas, oranges, and broccoli. The second part of the exercise exposed students to vegetables and fruits that were unfamiliar. Most of the students had little exposure to the more exotic fruits and vegetables that are now available. New vegetables and fruits that students said they would add to their diet include jicama, pomegranate, and star fruit.
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Miller, Cassandra, J. Nicholas Bodor, and Donald Rose. "Measuring the Food Environment: A Systematic Technique for Characterizing Food Stores Using Display Counts." Journal of Environmental and Public Health 2012 (2012): 1–6. http://dx.doi.org/10.1155/2012/707860.
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Marketing research has documented the influence of in-store characteristics—such as the number and placement of display stands—on consumer purchases of a product. However, little information exists on this topic for key foods of interest to those studying the influence of environmental changes on dietary behavior. This study demonstrates a method for characterizing the food environment by measuring the number of separate displays of fruits, vegetables, and energy-dense snack foods (including chips, candies, and sodas) and their proximity to cash registers in different store types. Observations in New Orleans stores (N=172) in 2007 and 2008 revealed significantly more displays of energy-dense snacks than of fruits and vegetables within all store types, especially supermarkets. Moreover, supermarkets had an average of 20 displays of energy-dense snacks within 1 meter of their cash registers, yet none of them had even a single display of fruits or vegetables near their cash registers. Measures of the number of separate display stands of key foods and their proximity to a cash register can be used by researchers to better characterize food stores and by policymakers to address improvements to the food environment.
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Goico, Elizabeth, and Cristina Palacios. "Snack Consumption and Health Outcomes Among College Students in South Florida." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 524. http://dx.doi.org/10.1093/cdn/nzaa046_024.
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Abstract Objectives Consumption of certain beverages/snacks contributes to obesity. Also, poor sleep and skipping breakfast are contributors to this problem. Our objective was to evaluate the association between beverage/snack consumption and weight status, sleep and breakfast intake among students enrolled at Florida International University (FIU). Methods This cross-sectional study included all enrolled students at the main FIU campus in Miami. A link to an online survey was sent to active students to collect data on socio-demographics, beverage/snack intake, weight status, breakfast consumption and sleep duration. Logistic regression was used to evaluate these associations. Results A total of 603 students completed the survey but only 435 completed all questions in the survey. Most students were female (73.3%), Hispanics (61.1%), aged 16–25 years (67%) and 39.6% were overweight or obese. Breakfast was consumed daily by 49.2%, 59.3% reported sleeping 6–7 hours and 60% reported their overall sleep quality as fairly good. Compared to underweight/healthy weight, the odds of being overweight/obese is significantly higher if soft drinks (OR 1.72; 95% CI 1.11, 2.68), nuts/seeds (OR 2.09; 95% CI 1.07, 4.09), fruits (OR 1.82; 95% CI 1.18, 2.80) are consumed somewhat frequently (1–4 times per week) and when unsweetened yogurt/cottage cheese is never consumed (OR 3.29; 95% CI 1.15, 9.31). Also, compared to sleeping 8 or more hours per night, the odds of sleeping less time (6–7 hours/night) is higher when consuming chips or salty snacks (OR 2.97; 95% CI 1.01, 8.67) frequently (5 times or more per week) but lower when consuming pastries (OR 0.63; 95% CI 0.41, 0.98) frequently or somewhat frequently. Compared to consuming breakfast frequently, the odds of skipping breakfast is significantly higher if nuts (OR 9.40; 95% CI 1.17, 75.5), vegetables (OR 3.40; 1.25, 9.29) fruits (OR 3.01; 95% CI 1.05, 8.66) are consumed rarely or only a few times per week. Conclusions Frequency of consumption of certain beverages/snacks was associated with higher odds of obesity, less sleep and skipping breakfast. These results can potentially influence interventions and policy change for availability of beverages and snacks on college campus to promote health. Funding Sources Internal funds from Florida International University.
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Goldfield, Gary S., and Leonard H. Epstein. "Can fruits and vegetables and activities substitute for snack foods?" Health Psychology 21, no. 3 (2002): 299–303. http://dx.doi.org/10.1037/0278-6133.21.3.299.
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León, José Luis, and Enrique Troyo-Diéguez. "PRELIMINAR STUDIES ON `CIMARRON' WILD PLUM AS A NEW FRUIT CROP FOR ARID LANDS." HortScience 27, no. 6 (June 1992): 639e—639. http://dx.doi.org/10.21273/hortsci.27.6.639e.
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The high cost of inputs and water deficit in arid lands demand the use of more drought tolerant species into the agricultue. The flora of the deserts offer a variety of fruits and vegetables that may diversify horticulture. `Cimarrón' wild plum tree or “ciruelo cimarrón” (Cyrtocarpa edulis Brand.:Anacardiaceae) is one of the species with potential importance in arid lands. C. edulis is an endemic tree of the meridional portion of the Baja California peninsula, occurring along arroyos and on gentle slopes in sandy soils. The flesh of the fruits is edible, with a slight acid tang, and is used locally. Actual exploitation is based on the fruit harvest in natural dry forest and xerophilous shrubs, where average density is near 100 trees/Ha. There is a growing interest in marketing the dried fruits, especially for the snack industry, hence, the need to develop a breeding program in order to establish it as a reliable fruit crop.
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Kim, Sangmi, Lisa A. DeRoo, and Dale P. Sandler. "Eating patterns and nutritional characteristics associated with sleep duration." Public Health Nutrition 14, no. 5 (October 29, 2010): 889–95. http://dx.doi.org/10.1017/s136898001000296x.
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AbstractObjectiveTo identify major meal and snack eating patterns, and examine their relationships with sleep duration.DesignThe analyses included 27 983 participants in a prospective cohort study of women aged 35 to 74 years in the USA or Puerto Rico.ResultsThe principal component analysis of eight meal and snack frequency items at different times across the day yielded two major eating patterns: (i) eating during conventional eating hours (defined as times from breakfast to dinner); and (ii) dominance of snacks over meals. Comparing the identified eating patterns among women with varying sleep duration (<5, 5–5·9, 6–6·9, 7–7·9, 8–8·9, 9–9·9 and ≥10 h daily), the tendency for eating during conventional eating hours decreased with decreasing sleep duration: adjusted mean score of −0·54 (95 % CI –0·68, –0·41) in women sleeping for <5 h daily v. 0·08 (95 % CI 0·06, 0·11) among those with 7–7·9 h of sleep daily. The extent of snack dominance over meals increased in women with shorter sleep. Women with long (≥10 h) sleep duration had eating patterns similar to those with short (<6 h) sleep duration. Lower tendency for eating during conventional eating hours and greater snack dominance over meals were also related to higher intakes of fat and sweets for energy and lower intakes of fruits and vegetables.ConclusionsDisrupted eating patterns and diet of poor nutritional quality may exacerbate the development of obesity and metabolic diseases in habitual short and very long sleepers.
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Kwon, Yong-Suk, Yu-Yeong Yang, Younghee Park, Yoo-Kyoung Park, and Sohye Kim. "Dietary Assessment and Factors According to Fruits and Vegetables Intake in Korean Elderly People: Analysis of Data from the Korea National Health and Nutrition Examination Survey, 2013–2018." Nutrients 12, no. 11 (November 13, 2020): 3492. http://dx.doi.org/10.3390/nu12113492.
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This study analyzed dietary assessment and factors according to fruits and vegetables intake in Korean elderly people. We enrolled 8336 Korean elderly people aged ≥65 who participated in the dietary intake survey (24-h recall methods) of the 2013–2018 Korea National Health and Nutrition Examination (KNHANES). The intake of fruits and unsalted/non-starchy vegetables was 372.06 g/day. According to age group, the intake in the age group 65–74 years as 422.47 g/day, and the intake in the age group 75 years + was 301.12 g/day. Based on the intake of daily meals and snacks, the intake of fruits and unsalted/non-starchy vegetables was the highest in snack-eating individuals (480.96 g/day). The subjects who consumed more than the World Health Organization (WHO)/World Cancer Research Fund (WCRF)’s plant food intake standards (over 400 g/day of intake of fruits and unsalted/non-starchy vegetables) were 35.47% of the elderly people. These results suggest that it is necessary to develop more fundamental strategies to increase fruits and vegetables intake among elderly people. Furthermore, the study outcomes are expected to provide basic information for developing education programs to improve the dietary life of Korean elderly people.
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Taula’bi’, Mayestika S. D., Yoakhim Y. E. Oessoe, and Maria F. Sumual. "KAJIAN KOMPOSISI KIMIA SNACK BARS DARI BERBAGAI BAHAN BAKU LOKAL : SYSTEMATIC REVIEW STUDY OF THE CHEMICAL COMPOSITION OF SNACK BARS FROM VARIOUS LOCAL RAW MATERIALS : SYSTEMATIC REVIEW." AGRI-SOSIOEKONOMI 17, no. 1 (January 15, 2021): 15. http://dx.doi.org/10.35791/agrsosek.17.1.2021.32236.
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Snack bars is one of the commercial food products found in the market but this product mostly still use imported raw materials such as soybeans and wheat. Research on the use of local food as raw material for making snack bars is currently in great demand considering that Indonesia has abundant potential agricultural to be optimized in supporting food diversification efforts. This study aims to make an inventory of the types of local raw materials that have been used in the manufacture of snack bars, to record and to study the types binders of snack bars and to evaluate the chemical composition of local raw material snack bars. This research was made with a systematic review design with the PRISMA method. From the results of the systematic review conducted, it was found that local raw materials for cereals, nuts, fruits, vegetables and local tubers can be combined to be used as raw material for making snack bars. Several types of binders that have been used in the manufacture of snack bars are cornstarch, tapioca, sugar, eggs, and also maltodextrin. The evaluation results of the chemical composition of local raw material snack bars, namely having water content ranged from 2.28% - 53.4%, carbohydrate content 27.3% - 86.66%, fat content 8% - 34.46%, protein content 3.49% - 17.61%, and total calories 294.19 kcal/100 g - 552.71 kcal/100 g which is influenced by several factors, namely the use of various raw materials, additional materials used, and the processing of snack bar products
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ANTONENKO, Artem, Tetiana BROVENKO, Olena VASILENKO, Yuliia ZEMLINA, Galina TOLOK, and Igor GRISCHENKO. "USE OF NON-TRADITIONAL RAW MATERIALS IN COLD SNACK TECHNOLOGY." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 295, no. 2 (May 2021): 239–44. http://dx.doi.org/10.31891/2307-5732-2021-295-2-239-244.
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The purpose of this research is to substantiate and develop the technology of vegetarian cold snacks “VegoShuba”. The object of the study is the technology of salad with the addition of nori leaves, Adyghe cheese, sour cream, asafetida and dried fruits “VegoShuba”. The article substantiates the expediency of using nori leaves, Adyghe cheese, vegetarian mayonnaise, chia seeds, asafetida and dried fruits (prunes and dried apricots) in the technology of vegetarian salad “VegoShuba”. On the basis of technological developments the technology of vegetarian salad “VegoShuba” is developed. The paper presents the results of research on quality indicators and calculates the chemical composition of the developed dish. During technological tests in the prototypes, herring was replaced with nori leaves, eggs – with Adygea cheese, mayonnaise – with sour cream with turmeric and black salt. The optimal amount of chia seeds, Adyghe cheese, asafetida and dried fruits was determined by organoleptic evaluation. After a study of organoleptic characteristics, it was determined that the highest organoleptic evaluation was obtained by experiment with the addition of chia seeds – 0.2 g, asafetida – 0.2 g, prunes – 3 g and dried apricots – 3 g. Analyzing the chemical composition of the vegetarian analogue of the classic dish “Herring under a fur coat” it is possible to observe considerable increase in the content of nutrients. Based on the analysis of the daily nutrient requirements of VegoShuba salad, there is an increase in the satisfaction of daily nutrient requirements, with the exception of vitamin B12. This dish can be recommended in the appropriate restaurants. Taking into account the research and calculations, a model of the quality of the developed dish was built, it reflects the percentage of nutrients in salads to the daily intake. Summarizing the results, we can conclude that the developed dish “VegoShuba” using nori leaves, Adyghe cheese, sour cream, chia seeds, asafetida and dried fruits in certain quantities have compared to the control sample increased biological value due to the variety of ingredients that have composition of biologically active substances and valuable nutrients, so it is a worthy alternative in vegetarian cuisine. The developed dish “VegoShuba” can be recommended for implementation in restaurants of Ukraine.
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Nolan*, Geralyn, and Jayne Zajicek. "Growing Healthy Children: Can Gardening Improve Fruit and Vegetable Attitudes in Minority Children?" HortScience 39, no. 4 (July 2004): 844B—844. http://dx.doi.org/10.21273/hortsci.39.4.844b.
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Child obesity has become a national concern. Obesity in children ages 6-17 has more than doubled in the past 30 years. Only twenty percent of children today consume the recommended daily servings of fruits and vegetables. This trend is even more pronounced in minority populations. Past studies have reported that horticulture based curriculum, including gardening, can improve children's attitudes toward eating fruits and vegetables. To investigate whether children of a minority population can benefit from gardening supplemented with nutritional curriculum, research was conducted with elementary schools in the Rio Grande Valley of Texas. Elementary school teachers participating in this research agreed to have school gardens and complete all activities in a nutritional curriculum provided to them through the Texas Extension Service. Children in the participating schools completed a pre- and post-test evaluating their attitudes and snack preferences toward fruits and vegetables and their knowledge before and after gardening supplemented with nutritional information. Statistically significant differences were detected between pre- and post-test scores for all three variables. After comparing pre-and post-test scores, it was concluded that gardening with supplemental instruction, had a positive effect on all three variables including students attitudes and snack preferences toward fruits and vegetables and their nutritional knowledge.
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Cameron, Adrian J., Lukar E. Thornton, Sarah A. McNaughton, and David Crawford. "Variation in supermarket exposure to energy-dense snack foods by socio-economic position." Public Health Nutrition 16, no. 7 (May 22, 2012): 1178–85. http://dx.doi.org/10.1017/s1368980012002649.
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AbstractObjectiveThe present study aimed to examine the availability of energy-dense, nutrient-poor snack foods (and fruits and vegetables) in supermarkets located in socio-economically advantaged and disadvantaged neighbourhoods.DesignCross-sectional supermarket audit.SettingMelbourne, Australia. Measures included product shelf space and number of varieties for soft drinks, crisps, chocolate, confectionery and fruits and vegetables, as well as store size.SubjectsThirty-five supermarkets (response 83 %) from neighbourhoods in the lowest and highest quintile of socio-economic disadvantage.ResultsShelf space allocated to soft drinks (23·6 mv. 17·7 m,P= 0·006), crisps (16·5 mv. 13·0 m,P= 0·016), chocolate (12·2 mv. 10·1 m,P= 0·022) and confectionery (6·7 mv. 5·1 m,P= 0·003) was greater in stores from socio-economically disadvantaged neighbourhoods. After adjustment for store size (stores in disadvantaged areas being larger), shelf space for confectionery (6·3 mv. 5·6 m,P= 0·024) and combined shelf space for all energy-dense foods and drinks (55·0 mv. 48·9 m,P= 0·017) remained greater in stores from socio-economically disadvantaged neighbourhoods. The ratio of shelf space allocated to fruits and vegetables to that for energy-dense snack foods also varied by socio-economic disadvantage after adjustment for store size (most disadvantagedv. least disadvantaged: 1·7v. 2·1,P= 0·025). Varieties of fruits and vegetables and chocolate bars were more numerous in less disadvantaged areas (P< 0·05).ConclusionsExposure to energy-dense snack foods and soft drinks in supermarkets was greater in socio-economically disadvantaged neighbourhoods. This may impact purchasing, consumption and cultural norms related to eating behaviours and may therefore work against elimination of the known socio-economic gradient in obesity levels. Reform of supermarket stocking practices may represent an effective means of obesity prevention.
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Somerville, Megan, Lisa A. Kessler, Sharonda P. Wallace, and Bonny Burns-Whitmore. "Effect of a Garden-Based Nutrition Education Program on the Consumption of Fruits and Vegetables by Hispanic Children." Californian Journal of Health Promotion 10, SI-Obesity (August 1, 2012): 20–25. http://dx.doi.org/10.32398/cjhp.v10isi-obesity.1467.
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Objective: A garden-based nutrition education program was developed to increase the fruit and vegetable intake among 6-to-12-year old children in an after-school setting in southern California. It was hypothesized that the intervention would increase intake and preference for fruits and vegetables. Methods: A 4-month curriculum using social cognitive theory was developed for participants at a Boys and Girls Club. A pre and post-test validated survey assessed measured fruit and vegetable intake and participants’ height and weight were measured to calculate BMI. We pilot tested an observational method of assessing snack preference. Results: Forty participants completed the study, 83% of which were Hispanic. Significant results were found in fruit and vegetable servings consumed daily (p
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Hutapea, George, Noviar Harun, and Shanti Fitriani. "Pembuatan Snack Bar dari Tepung Pisang Kepok (Musa paradisiaca formatypica) dan Pure Pisang Ambon Hijau (Musa paradisiaca sapientum)." Jurnal Teknologi dan Industri Pertanian Indonesia 13, no. 1 (April 3, 2021): 31–36. http://dx.doi.org/10.17969/jtipi.v13i1.19017.
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Snack bar was a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be consumed as a snack. Binder is needed in making a snack bar. Puree can be used as binder in making snack bar. The snack bar in this research was made from kepok plantain flour and ambon hijau banana puree. The purpose of this research was to obtain the best ratio of kepok plantain flour and ambon hijau banana puree in making snack bar with the best chemical and sensory characteristics. This research used a completely randomized design of one factor with four different formulations; kapok plantain flour and ambon hijau banana puree composite in the ratio of 50:50 (TP1), 40:60 (TP2), 30:70 (TP3) and 20:80 (TP4) mixed with other snack bar ingridients. Treatments with 4 replicat, which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The result showed that the ratio of kepok plantain flour and ambon hijau banana puree significantly affected the parameters except fat content and protein content, while sensory assessment had a significantly effected except the parameters of color and density hedonic. Based on the results, the ratio of kepok banana flour : ambon hijau banana puree (40:60) was chosen as the best formula which had chemical characteristics of 25.55% moisture content, 1.33% ash content, 10.47% fat content, 1.47% protein content, crude fiber content 4.83%, and carbohydrate content of 56.35% and the panelists preferred hedonically with a description of yellowish brown, banana flavored, sweet taste and solid texture.
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Charvet, Andrea, Adriana Campa, Catherine Coccia, and Fatma Huffman. "Impact of Eating Frequency and Snack Quality on Body Weight of WIC Preschool Children." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1616. http://dx.doi.org/10.1093/cdn/nzaa063_014.
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Abstract Objectives To understand the influence of eating frequency and snack quality on body weight of preschool children ages 3 up to 5 years participating in the Broward County Special Supplementation Nutrition Program for Women, Infants, and Children (WIC). Methods Cross-sectional data were collected from all 7 Broward County Health Department WIC clinics over 4 months via a researcher-administered questionnaire. Additional data were extracted from the WIC data system. Centers for Disease Control and Prevention's BMI-for-age percentiles were used to classify children into weight categories that were combined into under/normal weight and overweight/obese. Snacks were categorized into nutrient-based food groups and assigned a quality score. Results A total of 197 participants [90 boys (45.7%) and 107 girls (54.3%)] were included. From those, 3.6% were underweight, 64.4% normal weight, 16.8% overweight and 15.2% were obese. Most children consumed 3 meals (97.5%) and between 2 (33%) to 3 (37.1%) snacks on average per day. Mean number of snacks on the weekend was significantly higher than on weekdays (2.78 ± 1.20 vs. 2.67 ± 1.08, P = 0.001). We found a tendency for a lower prevalence of overweight/obesity as the number of eating events increased, although it was not significant. The most frequently consumed snacks were milk, 100% fruit juice, and fresh fruits, consumed daily by more than 75% of the children, irrespective of weight category. There was an overall higher consumption of more nutritious snacks when compared to nutrient-poor snacks (66% vs. 33.5%), with under/normal weight children consuming nutritious snacks more frequently than overweight/obese children (P = 0.09). Conclusions Most children included in this study engaged in frequent eating events with a higher intake of the more nutritious snacks, which were both associated with a lower prevalence of overweight/obesity. Our findings suggest that in this age range, participation in the WIC program may foster positive eating behaviors. Funding Sources A.C. was supported by a NIH/NIGMS R25 grant. Support to conduct the study was provided by the FIU Dietetics and Nutrition research foundation. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.
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Yu, Ruby, Jean Woo, Ruth Chan, Aprille Sham, Suzanne Ho, Annette Tso, Bernard Cheung, Tai Hing Lam, and Karen Lam. "Relationship between dietary intake and the development of type 2 diabetes in a Chinese population: the Hong Kong Dietary Survey." Public Health Nutrition 14, no. 7 (April 5, 2011): 1133–41. http://dx.doi.org/10.1017/s136898001100053x.
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AbstractObjectiveTo study the relationship between dietary intake and the development of type 2 diabetes among Chinese adults.DesignA prospective cohort study. Dietary assessment was carried out using a validated FFQ. Principal component analysis was used to identify dietary patterns. Dietary glycaemic load and variety of snacks were also calculated.SettingA hospital-based centre at the Queen Mary Hospital in Hong Kong SAR, China.SubjectsA total of 1010 Chinese adults aged 25–74 years who participated in a territory-wide dietary and cardiovascular risk factor prevalence survey in 1995–1996 were followed up for 9–14 years for the development of diabetes.ResultsA total of 690 (68·3 %) individuals completed follow-up during 2005–2008 and seventy-four cases of diabetes were identified over the follow-up period. Four dietary patterns were identified (‘more snacks and drinks’, ‘more vegetables, fruits and fish’, ‘more meat and milk products’ and ‘more refined grains’). After adjustment for age, sex, BMI, waist-to-hip ratio, smoking, alcohol intake, participation in exercise/sports and family history of diabetes, the more vegetables, fruits and fish pattern was associated with a 14 % lower risk (OR per 1 sd increase in score = 0·76; 95 % CI 0·58, 0·99), whereas the more meat and milk products pattern was associated with a 39 % greater risk of diabetes (OR per 1 sd increase in score = 1·39; 95 % CI 1·04, 1·84). Dietary glycaemic load, rice intake, snack intake and variety of snacks were not independently associated with diabetes.ConclusionsThe more vegetables, fruits and fish pattern was associated with reduced risk and the more meat and milk products pattern was associated with an increased risk of diabetes.
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Rompies, R., N. Mayulu, F. Nurkolis, B. J. Kepel, H. Natanael, and F. Faradila. "Antioxidant capacity of snack cookies made from mango and pineapple fermentation." Food Research 5, no. 5 (September 26, 2021): 145–48. http://dx.doi.org/10.26656/fr.2017.5(5).010.
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Mango (Mangifera indica) and pineapple (Ananas Comosus) are tropical fruits that contain many nutrients, one of which is antioxidants and polyphenols. Lots of studies have shown that fermented fruit is higher in antioxidants and health benefits. Antioxidants have been reported to be an alternative to enhance body immunity and possibly become an Anti -SARS-CoV-2. One of the antioxidants that are easily found in vitamin C. This study is to process the fermented mango and pineapple fruits into cookies and to test the antioxidant content (especially Vitamin C) in vitro. There were three variations of the formulation, mango: pineapple: CO2 free water. Sample 1 (1: 0.5: 0.5), sample 2 (2: 1: 1) and sample 3 (3: 2: 2). Then, all product samples were inoculated with Lactobacillus paracasei 5% b/v for 14 days under anaerobic conditions to get simpler mangoes and pineapple food fibre. The fermented products were made into flour with a freeze dryer. Sample variation is done to determine the average significance of the antioxidant content in it. The next step was Vitamin C analysis from 3 samples of cookies sample using Titration Iodometric Method, to determine the amount of Vitamin C (mg/100 g) and also the antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (DPPH). The amount of vitamin C obtained in Sample 1 was 100.20 mg/100 g respectively with antioxidant activity is 35.33%. Sample 2 was 95.75 mg/100 g respectively with antioxidant activity is 30.60%. Sample 3 was 107.90 mg/100 g respectively with antioxidant activity is 44.70%. The formulation with the highest amount of cookies sample containing vitamin C is S3. There was a significant difference (P<0.05) that determined vitamin C levels between sample formulations. The mean ash content of the three samples was 2.02±0.04% and water content were 1.60± 0.15%. The average vitamin C levels in the three sample cookies were 101.28±6.14 mg/100 g. Sample 3 indicated the best antioxidant activity towards 2,2-diphenyl-1- picrylhydrazyl (DPPH) in the amount of 44.70%. Therefore, fermented mango and pineapple have a great potential to be developed into healthy snack cookies. The vitamin C and antioxidants content in cookies from the fermentation of mango and pineapple may be a great substitute for snacks since antioxidants has the ability to improve immunity and anti-inflammatory response. These cookies are also good prebiotics for the gut microbiome which plays a good role in the immune system.
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Bleiweiss-Sande, Rachel, Sarah Kranz, Peter Bakun, Lindsay Tanskey, Catherine Wright, and Jennifer Sacheck. "Comparative Study of a New Dietary Screener to Assess Food Groups of Concern in Children." Food and Nutrition Bulletin 38, no. 4 (September 25, 2017): 585–93. http://dx.doi.org/10.1177/0379572117733400.
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Background: Although there are several valid and reliable dietary screeners to measure child intake patterns, there is a paucity of brief assessment tools targeting under- and overconsumed foods. Objective: To compare the Fueling Learning through Exercise study (FLEX) dietary questionnaire, a screener designed to assess consumption patterns in third to fifth graders, to a validated dietary assessment tool. Methods: The FLEX dietary questionnaire was developed to assess fruit, vegetable, snack, and beverage consumption and was compared to the Block Kids Food Screener (BKFS). Correlations were analyzed using Pearson correlation coefficient. Agreement was assessed using Bland-Altman plots. Results: The sample (n = 63) had mean age of 9.9 years (SD 0.7). Most participants were non-Hispanic white (70%) and eligible for free/reduced price lunch (57%). Correlations between food group categories were significant for all groups ( P < .05) except fruits ( r = 0.51) and sugar-sweetened beverages (SSBs) ( r = 0.21). We found moderate-to-strong correlations between reported vegetable, salty snack, sweet snack, total beverage, milk, and fruit juice consumption (0.62, 0.59, 0.69, 0.47, 0.48, and 0.46, respectively). The FLEX screener reported systematically higher mean servings per day (0.24-1.1) compared to the BKFS (0.05-0.51). Conclusion: Based on these correlations, the FLEX dietary questionnaire performs similarly to a validated tool in assessing intake of under- and overconsumed food groups in a diverse third to fifth grade population. Overall serving size discrepancies are likely due to more relevant food items on the FLEX questionnaire and a more child-friendly format. This study highlights the need to update older diet screeners to reflect current child consumption patterns.
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Prazeres, Isadora Cordeiro dos, Ana Vânia Carvalho, Alessandra Ferraiolo Nogueira Domingues, and Laura Figueiredo Abreu. "Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits." Revista chilena de nutrición 47, no. 2 (April 2020): 190–99. http://dx.doi.org/10.4067/s0717-75182020000200190.
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Fletcher, Elly A., Sarah A. McNaughton, David Crawford, Verity Cleland, Jacqueline Della Gatta, Jennifer Hatt, James Dollman, and Anna Timperio. "Associations between sedentary behaviours and dietary intakes among adolescents." Public Health Nutrition 21, no. 6 (January 10, 2018): 1115–22. http://dx.doi.org/10.1017/s136898001700372x.
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AbstractObjectiveThe purpose of the current study was to examine associations of individual and aggregated screen-based behaviours, and total sitting time, with healthy and unhealthy dietary intakes among adolescents.DesignCross-sectional study of adolescents. Participants self-reported durations of television viewing, computer use, playing electronic games (e-games), total sitting time, daily servings of fruits and vegetables, and frequency of consumption of sugar-sweetened beverages (SSB), diet beverages, fast foods and discretionary snacks. Logistic regression models were conducted to identify associations of screen-based behaviours, total screen time and total sitting time with dietary intakes.SettingVictoria, Australia.SubjectsAdolescents (n 939) in School Year 11 (mean age 16·8 years).ResultsThe results showed that watching television (≥2 h/d) was positively associated with consuming SSB and diet beverages each week and consuming discretionary snacks at least once daily, whereas computer use (≥2 h/d) was inversely associated with daily fruit and vegetable intake and positively associated with weekly fast-food consumption. Playing e-games (any) was inversely associated with daily vegetable intake and positively associated with weekly SSB consumption. Total screen (≥2 h/d) and sitting (h/d) times were inversely associated with daily fruit and vegetable consumption, with total screen time also positively associated with daily discretionary snack consumption and weekly consumption of SSB and fast foods.ConclusionsIndividual and aggregated screen-based behaviours, as well as total sitting time, are associated with a number of indicators of healthy and unhealthy dietary intake. Future research should explore whether reducing recreational screen time improves adolescents’ diets.
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Lioret, Sandrine, Sarah A. McNaughton, David Crawford, Alison C. Spence, Kylie Hesketh, and Karen J. Campbell. "Parents' dietary patterns are significantly correlated: findings from the Melbourne Infant Feeding Activity and Nutrition Trial Program." British Journal of Nutrition 108, no. 3 (November 1, 2011): 518–26. http://dx.doi.org/10.1017/s0007114511005757.
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The objectives of the present study were to identify dietary patterns independently in first-time mothers and fathers, and to examine whether these patterns were correlated within families. Dietary intakes were collected at baseline in the Melbourne Infant Feeding Activity and Nutrition Trial Program using a validated FFQ in 454 pairs of first-time mothers and fathers. Education level was reported in associated questionnaires. Principal components analyses included frequencies of fifty-five food groups and were performed independently in mothers and fathers. Spearman's correlation coefficients were used to assess associations between dietary pattern scores. A total of four dietary patterns were identified in mothers and fathers. Of these, three dietary patterns had similar characteristics between these two populations, namely ‘Fruits and vegetables’, ‘High-energy snack and processed foods’, ‘High-fat foods’ in mothers; and ‘Fruits’, ‘High-energy snack and processed foods’, ‘High-fat foods’ in fathers. The following two additional patterns were identified: ‘Cereals and sweet foods’ in mothers and ‘Potatoes and vegetables’ in fathers. Patterns incorporating healthier food items were found to be positively associated with parent education. An inverse association with education was found for the ‘High-fat foods’ and ‘High-energy snack and processed foods’ dietary patterns. Qualitatively similar patterns between corresponding mothers and fathers were the most strongly correlated (ρ = 0·34–0·45, P < 0·001). There were some differences in dietary patterns between mothers and fathers, suggesting that it is worth deriving patterns separately when considering couples, and more generally between men and women. Exploring how these various patterns correlate within households provides important insights to guide the development and implementation of family-based interventions.
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Farley, Thomas A., Janet Rice, J. Nicholas Bodor, Deborah A. Cohen, Ricky N. Bluthenthal, and Donald Rose. "Measuring the Food Environment: Shelf Space of Fruits, Vegetables, and Snack Foods in Stores." Journal of Urban Health 86, no. 5 (July 15, 2009): 672–82. http://dx.doi.org/10.1007/s11524-009-9390-3.
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Dikariyanto, Vita, Leanne Smith, May Robertson, Eslem Kusaslan, Molly O'Callaghan-Latham, Philip Chowienczyk, Sarah Berry, and Wendy Hall. "Effects of Daily Intake of Almonds on Cardiac Autonomic Functions Measured by Heart Rate Variability in Response to Acute Stress: A Randomized Controlled Trial." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 20. http://dx.doi.org/10.1093/cdn/nzaa040_020.
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Abstract Objectives Stress is inversely associated with heart rate variability (HRV), an indicator of cardiac autonomic function and a predictor of risk of sudden cardiac death. At times of stress, people tend to favor high sugar and fatty foods, often as snacks, with potential adverse effects on cardiometabolic health. Dietary recommendations for cardiovascular disease (CVD) prevention emphasize fruits, vegetables, wholegrains and nuts. There is evidence that consumption of nuts can reduce LDL cholesterol and blood pressure and help with weight management, however the impact of nuts on HRV in response to stress is unknown. The ATTIS dietary intervention study investigated the HRV response to acute stress following 6-week substitution of almonds for typical snacks high in refined starch, free sugars and saturated fats, and low in fibre. The study population comprised adults aged 30–70 y, who were habitual snack consumers, and at moderate risk of developing CVD. It was hypothesized that snacking on almonds would increase HRV during stress tasks, when HRV is expected to be reduced due to increased sympathetic activity. Methods A 6-week randomized controlled parallel trial was conducted. Participants were randomized to 1) control snacks (mini-muffins formulated to follow the average UK snack nutrient profile), or 2) dry-roasted whole almonds, both providing 20% estimated energy requirement. Supine HRV was measured (Mega Electronics Emotion Faros 180°, 2-leads wearable ECG-HRV monitor) during resting (5 min), physical stress (blood pressure monitor cuff inflation 200 mmHg, 5 min) and mental stress (Stroop colour-word test, 5 min) tasks pre- and post-intervention. A total of 105 participants (73 females and 32 males; mean age 56.2 y, SD 10.4) completed the trial. Results Almonds significantly increased the beat-to-beat HRV parameter, high-frequency power, during the mental stress test (mean difference 124 ms2; 95% CI 11, 237; P = 0.031) relative to control, indicating increased parasympathetic regulation. There were no treatment effects during resting and the physical stress task. Conclusions Snacking on whole almonds as a replacement for typical snacks increases HRV during mental stress, indicating an increased resilience in cardiac autonomic function and a novel mechanism whereby nuts may be cardioprotective. Funding Sources Almond Board of California.
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Köçeroğlu, Deniz, Tahir Yücel, Emre Bakkalbaşı, and İsa Cavidoğlu. "Karpuz Çekirdeklerinin Bazı Kimyasal Özellikleri ve Kavurma İşleminin Karpuz Çekirdeği Yağının Oksidasyonu Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (June 26, 2020): 1341–47. http://dx.doi.org/10.24925/turjaf.v8i6.1341-1347.3367.
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Turkey is among the world’s leading countries in terms of production and consumption of dried fruits and nuts and several dried fruit and nut products are used as snack foods in Turkey. Watermeloon seed is one of these snack foods. In this study, some chemical compounds of watermelon seeds, consumed as a snack, supplied from Mardin, Diyarbakır and Batman were determined. In addition, the effects of different roasting temperatures (140, 160 and 180°C) during 60 min on the oxidative stability of watermelon oil were investigated in watermelon seeds obtained from Batman. It was determined that the content of dry matter, ash, oil, protein, total tocopherol and total phenolics of watermelon seeds varied between 95.39 and 95.58%, 3.10 and 3.38%, 51.65 and 52.75%, 32.76 and 34.87%, 360.12 and 393.16 mg/kg, 427.75 and 478.80 mg GAeq./kg oil-free, respectively. The fatty acid composition of watermelon seeds showed that it is an important source of linoleic acid (60.74%) which is an essential fatty acid and also contained a high amount of oleic acid (20.48%). It was concluded that the roasting process did not affect the fatty acid composition of watermelon seeds, and the peroxide values slightly varied between 1.57-3.0 meq O2/kg oil. On the contrary, the effect of roasting temperature on the peroxide values of the samples was found statistically significant. While the values of K232 ranged from 2.54 to 4.01 during roasting, K268 values of the samples roasted changed from 4.99 to 5.04. K232 and K268 values of sample roasted at 180°C were statistically different from those roasted at 140°C and 160°C. As a result of the study, it was determined that watermelon seeds contained significant amounts of linoleic acid, the essential fatty acid, and that the roasting process to in the oil oxidation parameters.
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Moore, Latetia V., Heather C. Hamner, Sonia A. Kim, and Karen Dalenius. "Common ways Americans are incorporating fruits and vegetables into their diet: intake patterns by meal, source and form, National Health and Nutrition Examination Survey 2007–2010." Public Health Nutrition 19, no. 14 (March 28, 2016): 2535–39. http://dx.doi.org/10.1017/s1368980016000586.
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AbstractObjectiveWe explored how Americans aged ≥2 years who consumed the recommended amount of fruits and vegetables on a given day incorporated fruits and vegetables into their diet compared with those who did not consume recommended amounts.DesignWe used 1 d of dietary recall data from the National Health and Nutrition Examination Survey (NHANES) 2007–2010 to examine cross-sectional differences in mean intakes of fruits and vegetables in cup-equivalents by meal, source and form between the two groups.SettingUSA.SubjectsNHANES 2007–2010 participants aged ≥2 years (n 17 571) with 1 d of reliable 24 h recall data.ResultsOn a given day, the proportions of fruits and vegetables consumed at different meals were similar between those who consumed recommended amounts and those who did not. Among adults, 59–64 % of their intake of fruits was consumed at breakfast or as a snack and almost 90 % came from retail outlets regardless of whether they consumed the recommended amount or not. Adults who consumed the recommended amount of fruits ate more fruits in raw form and with no additions than those who did not. Among children and adults, 52–57 % of vegetables were consumed at dinner by both groups. Retail outlets were the main source of vegetables consumed (60–68 %).ConclusionsOur findings indicate that habits of when, where and how consumers eat fruits and vegetables might not need to change but increasing the amount consumed would help those not currently meeting the recommendation.
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Ee, Cheak Theng, Yee Jian Khaw, Ching Lik Hii, Choon Lai Chiang, and Mohamad Djaeni. "Drying Kinetics and Modelling of Convective Drying of Kedondong Fruit." ASEAN Journal of Chemical Engineering 21, no. 1 (June 30, 2021): 93. http://dx.doi.org/10.22146/ajche.62932.
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Kedondong is an underutilized fruit cultivated in a small scale in Malaysia and it contains nutrients that can be preserved through drying. The dried product can be sold as a premium fruit snack that could generate revenue for the producer. We studied the drying of peeled and unpeeled kedondong fruits using hot air (60-80°C). This study aims to investigate the drying kinetics (drying rates and effective diffusivities) of kedondong fruits and model the drying curves using thin layer models. Ten thin layer models were employed and solved using non-linear regression. Drying kinetics showed that only falling rate periods were observed, which implied that internal diffusion was the dominant mechanism for moisture release. Mathematical models showed that Modified Hii et al. (I) and (II) models were able to predict the drying curve well with the highest R2 (0.9992-0.9999), the lowest RMSE (8.0 x 10-4 - 2.5 x 10-3) and the lowest χ2 (4.0 ×10-5 - 2.0 x 10-4). Peeled samples showed higher effective diffusivities (average 3.2 x 10-11 m2/s) than unpeeled samples (average 2.7 x 10-11 m2/s). The activation energy was lower in peeled samples (25.8 kJ/mol) as moisture diffusion could occur more easily than unpeeled samples (32.1 kJ/mol). Results from this study provide kinetic information that can be used in scaling up of dryer and optimizing dryer performances.
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Graham, Dan J., and Robert W. Jeffery. "Predictors of nutrition label viewing during food purchase decision making: an eye tracking investigation." Public Health Nutrition 15, no. 2 (July 7, 2011): 189–97. http://dx.doi.org/10.1017/s1368980011001303.
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AbstractObjectiveNutrition label use could help consumers eat healthfully. Despite consumers reporting label use, diets are not very healthful and obesity rates continue to rise. The present study investigated whether self-reported label use matches objectively measured label viewing by monitoring the gaze of individuals viewing labels.DesignThe present study monitored adults viewing sixty-four food items on a computer equipped with an eye-tracking camera as they made simulated food purchasing decisions. ANOVA and t tests were used to compare label viewing across various subgroups (e.g. normal weight v. overweight v. obese; married v. unmarried) and also across various types of foods (e.g. snacks v. fruits and vegetables).SettingParticipants came to the University of Minnesota's Epidemiology Clinical Research Center in spring 2010.SubjectsThe 203 participants were ⩾18 years old and capable of reading English words on a computer 76 cm (30 in) away.ResultsParticipants looked longer at labels for ‘meal’ items like pizza, soup and yoghurt compared with fruits and vegetables, snack items like crackers and nuts, and dessert items like ice cream and cookies. Participants spent longer looking at labels for foods they decided to purchase compared with foods they decided not to purchase. There were few between-group differences in nutrition label viewing across sex, race, age, BMI, marital status, income or educational attainment.ConclusionsNutrition label viewing is related to food purchasing, and labels are viewed more when a food's healthfulness is ambiguous. Objectively measuring nutrition label viewing provides new insight into label use by various sociodemographic groups.
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Alkhalidy, Hana, Khadeejah Alnaser, Islam Al-Shami, and Dongmin Liu. "The Prevalence of Dietary and Lifestyle Risk Factors Among Jordanian Youth: The Cornerstone of Diabetes Prevention." Current Developments in Nutrition 5, Supplement_2 (June 2021): 97. http://dx.doi.org/10.1093/cdn/nzab035_005.
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Abstract Objectives Diabetes mellitus (DM) is a metabolic disorder related to a complicated interplay between genetics, obesity, and modifiable lifestyle factors. This study aimed to identify the major modifiable risk factors for developing overweight, obesity, and Type 2 DM (T2DM) among Jordanian college students. Methods A self-administered questionnaire was given to students at two large universities in Jordan, in order to collect data about the sociodemographic background, physical activity (PA), screen use, and smoking behavior. A food frequency questionnaire was used to assess the intake of fruits, vegetables, fast food, sweets, and salted snacks. A chi-square test was used to identify the differences between males and females; statistical significance was set at P < 0.05. Results The final sample consisted of 327 males and 433 females, and 54.0% of them were ≤20 years old. Among these students, 23.6% were overweight and 12.8% were obese, with more males being overweight (26.3% vs. 21.5%) and obese (16.4% vs. 10.0%) (P = 0.004). Most students failed to meet PA (69.7%) and screen use (87.0%) recommendations, with more females failing to meet PA recommendations (P < 0.001). The sample included 38.6% smokers, with a higher prevalence in males (P < 0.001). Moreover, most students were below the recommended intake of fruits (81.2%) and vegetables (94.7%); more females were below the recommendation for fruit intake (P < 0.001). Fast food intake one or more times a day was seen in 85.8% of students, and 45.8% consumed sweets 1–3 times a week. About 42% of respondents reported salted snack intake of 1–3 times a week, while 40.7% reported intake at less than once per week. Males had more frequent intake of fast food (P = 0.002), sweets (P < 0.001), and salted snacks (P = 0.057). Conclusions There was a considerable prevalence of obesity, overweight, and risky behaviors among Jordanian college students that may increase their future risk of developing T2DM. Future intervention is needed to reduce these behaviors, which could be the first step in preventing diabetes among this young population. Funding Sources Deanship of Scientific Research at Jordan University of Science and Technology.
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Mphaphuli, Tshudufhadzo, Vimbainashe E. Manhivi, Retha Slabbert, Yasmina Sultanbawa, and Dharini Sivakumar. "Enrichment of Mango Fruit Leathers with Natal Plum (Carissa macrocarpa) Improves Their Phytochemical Content and Antioxidant Properties." Foods 9, no. 4 (April 4, 2020): 431. http://dx.doi.org/10.3390/foods9040431.
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Natal plum fruit (Carissa macrocarpa) is indigenous to South Africa and a rich source of cyanidin derivatives. Indigenous fruits play a major role in food diversification and sustaining food security in the Southern African region. Agro-processing of indigenous are practiced adopted by the rural African communities in order to reduce the postharvest wastage of fruit commodities. In the current study, Natal plum was added to mango pulp at different ratios (mango and Natal plum (5:1, 3:1, 2:1)) to develop a healthy-functional snack (fruit leather). The effects of added Natal plum on the availability of antioxidant constituents and in vitro antioxidant properties of a mango-based fruit leather were evaluated by comparing with mango fruit leather. Fruit leather containing mango and Natal plum (2:1) retained the highest content of cyanidin-3-O-glucoside chloride, cyanidin- 3-O-β-sambubioside, epicatechin, apigenin, kaempferol, luteolin, quercetin-3-O-rhamnosyl glucoside, catechin, quinic, and chlorogenic acids, and in vitro antioxidant activity. Proximate analysis showed that 100 g of fruit leather (2:1) contained 63.51 g carbohydrate, 40.85 g total sugar, 0.36 g fat, and 269.88 cal. Therefore, enrichment of mango fruit leather with Natal plum (2:1) increases its phytochemical content and dietary phytochemical intake, especially for school children and adolescents.
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Khairuddin, Muhammad Fawwaz, Hasnah Haron, Hanis Mastura Yahya, and Nur Ain Hafizah Che Malek. "Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia." Journal of Agricultural Science 9, no. 13 (December 24, 2017): 41. http://dx.doi.org/10.5539/jas.v9n13p41.
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Dried fruits contained higher amount of energy and nutrient density compared to the fresh ones. This study was conducted to determine and compare the content of nutrients and polyphenols in dried dates, raisin, apricot and fig. Dried fruit samples were bought from three different stores in Selangor and analyzed in triplicates. AOAC (1997) standard methods were used for proximate analyses. The total sugar and polyphenol contents were determined using Dubois and Folin-Ciocalteu methods, respectively. Highest moisture content was found in dried apricots (35.26%) while the lowest one was in Mariami dates (21.68%). Dried apricots also contained highest total ash content (4.54%) while Safawi dates have the lowest one (2.45%). Dried figs contained the highest crude protein (3.93%) and fat contents (4.02%) while Safawi dates have lowest protein (2.57%) and fat (0.09%) contents. Total carbohydrates were highest in Safawi dates (72.81%) and lowest in dried apricots (56.09%). Highest total sugar content found in Mariami dates (48.61%) and lowest in dried apricots (10.35%). Total phenolic content in golden raisin contained significantly (p < 0.001) highest polyphenol content (562.15 mg GAE/100 g) than others while dried figs have the lowest one (151.04 mg GAE/100 g). Dried fruits analyzed in this study contained high nutrients and polyphenol contents which are suitable to be consumed as an alternative for snack, with a caution on the portion size due to the high sugar content.