Consumer support for healthy food and drink vending machines in public places.

Science.gov (United States)

Carrad, Amy M; Louie, Jimmy Chun-Yu; Milosavljevic, Marianna; Kelly, Bridget; Flood, Victoria M

2015-08-01

To investigate the feasibility of introducing vending machines for healthier food into public places, and to examine the effectiveness of two front-of-pack labelling systems in the vending machine context. A survey was conducted with 120 students from a university and 120 employees, patients and visitors of a hospital in regional NSW, Australia. Questions explored vending machine use, attitudes towards healthier snack products and price, and the performance of front-of-pack labelling formats for vending machine products. Most participants viewed the current range of snacks and drinks as "too unhealthy" (snacks 87.5%; drinks 56.7%). Nuts and muesli bars were the most liked healthier vending machine snack. Higher proportions of participants were able to identify the healthier snack in three of the five product comparisons when products were accompanied with any type of front-of-pack label (all pvending machines. Front-of-pack label formats on vending machines may assist consumers to identify healthier products. Public settings, such as universities and hospitals, should support consumers to make healthy dietary choices by improving food environments. © 2015 Public Health Association of Australia.

The habitual meal and snacking patterns of university students in two countries and their use of vending machines.

Science.gov (United States)

Spanos, D; Hankey, C R

2010-02-01

Dietary patterns and food choices in western and northern European countries can differ from those in countries that surround the Mediterranean basin. However, irregular meal patterns and the consumption of high-energy snacks tend to become common in most countries and their association with the prevalence of obesity has been examined in many studies. The first aim of the present study was to describe the habitual meal and snack intakes, including the use of vending machines, for two groups of first-year university students in two countries of different cultural backgrounds. The second aim was to explore the relationships between body mass index (BMI) and snacking for these two groups. One hundred and sixty first-year undergraduate university students from two defined universities in Greece (n = 80) and Scotland (n = 80) volunteered to complete a food frequency questionnaire (FFQ). The FFQ comprised 16 questions assessing their meal and snacking habits. Self-assessed height and weight data were collected. The majority of the 160 students reported a BMI in the healthy range (vending machines (P vending machines and the consumption of crisps and low fat yogurts were related to BMI (P < 0.05) for both groups. University students living in different countries report similar dietary patterns but differ in their snacking habits. No relationships were found between BMI and snacking. There is a need to carry out research to further our understanding of this relationship.

Campus-based snack food vending consumption.

Science.gov (United States)

Caruso, Michelle L; Klein, Elizabeth G; Kaye, Gail

2014-01-01

To evaluate the purchases of university vending machine clientele and to understand what consumers purchase, purchase motivations, and purchase frequency after implementation of a vending policy designed to promote access to healthier snack options. Cross-sectional data collection from consumers at 8 campus vending machines purposefully selected from a list of highest-grossing machines. Vending machines were stocked with 28.5% green (choose most often), 43% yellow (occasionally), and 28.5% red (least often) food items. Consumers were predominately students (86%) and persons aged 18-24 years (71%). Red vending choices were overwhelmingly selected over healthier vending options (59%). Vended snack food selections were most influenced by hunger (42%) and convenience (41%). Most consumers (51%) frequented vending machines at least 1 time per week. Despite decreased access to less healthful red snack food choices, consumers chose these snacks more frequently than healthier options in campus vending machines. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Kandungan Flavonoid, Total Fenol, Dan Antioksidan Snack Bar Sorgum Sebagai Alternatif Makanan Selingan Penderita Diabetes Mellitus Tipe 2

OpenAIRE

Isdamayani, Linda; Panunggal, Binar

2015-01-01

Latar Belakang: Sorgum merupakan pangan lokal yang mengandung komponen antioksidan seperti favonoid dan total fenol. Konsumsi sorgum dapat diolah menjadi produk makanan selingan berupa snack bar. Kandungan antioksidan pada sorgum bermanfaat sebagai pangan sumber antioksidan bagi penderita diabetes mellitus (DM) tipe 2. Diabetes mellitus (DM) tipe 2 ditandai dengan hiperglikemia yang meningkatkan stres oksidatif. Stress oksidatif dapat berkembang menjadi komplikasi makro maupun mikrovaskuler. ...

Kandungan Pati Resisten, Amilosa, Dan Amilopektin Snack Bar Sorgum Sebagai Alternatif Makanan Selingan Bagi Penderita Diabetes Mellitus Tipe 2

OpenAIRE

Fathurrizqiah, Ratna; Panunggal, Binar

2015-01-01

Latar Belakang: Hiperglikemia pada penderita Diabetes Mellitus Tipe 2 tidak terkontrol menyebabkan komplikasi penyakit, sehingga perlu pengaturan diet untuk mengontrol gula darah. Sorgum mengandung pati resisten, amilosa, dan amilopektin yang dapat menghambat kenaikan gula darah sehingga pembuatan sorgum sebagai snack bar dapat dijadikan sebagai alternatif makanan selingan penderita Diabetes Mellitus Tipe 2.Tujuan: Menganalisis kandungan pati resisten, amilosa, amilopektin, dan tingkat peneri...

Pricing and promotion effects on low-fat vending snack purchases: the CHIPS Study.

Science.gov (United States)

French, S A; Jeffery, R W; Story, M; Breitlow, K K; Baxter, J S; Hannan, P; Snyder, M P

2001-01-01

OBJECTIVES: This study examined the effects of pricing and promotion strategies on purchases of low-fat snacks from vending machines. METHODS: Low-fat snacks were added to 55 vending machines in a convenience sample of 12 secondary schools and 12 worksites. Four pricing levels (equal price, 10% reduction, 25% reduction, 50% reduction) and 3 promotional conditions (none, low-fat label, low-fat label plus promotional sign) were crossed in a Latin square design. Sales of low-fat vending snacks were measured continuously for the 12-month intervention. RESULTS: Price reductions of 10%, 25%, and 50% on low-fat snacks were associated with significant increases in low-fat snack sales; percentages of low-fat snack sales increased by 9%, 39%, and 93%, respectively. Promotional signage was independently but weakly associated with increases in low-fat snack sales. Average profits per machine were not affected by the vending interventions. CONCLUSIONS: Reducing relative prices on low-fat snacks was effective in promoting lower-fat snack purchases from vending machines in both adult and adolescent populations. PMID:11189801

State sales tax rates for soft drinks and snacks sold through grocery stores and vending machines, 2007.

Science.gov (United States)

Chriqui, Jamie F; Eidson, Shelby S; Bates, Hannalori; Kowalczyk, Shelly; Chaloupka, Frank J

2008-07-01

Junk food consumption is associated with rising obesity rates in the United States. While a "junk food" specific tax is a potential public health intervention, a majority of states already impose sales taxes on certain junk food and soft drinks. This study reviews the state sales tax variance for soft drinks and selected snack products sold through grocery stores and vending machines as of January 2007. Sales taxes vary by state, intended retail location (grocery store vs. vending machine), and product. Vended snacks and soft drinks are taxed at a higher rate than grocery items and other food products, generally, indicative of a "disfavored" tax status attributed to vended items. Soft drinks, candy, and gum are taxed at higher rates than are other items examined. Similar tax schemes in other countries and the potential implications of these findings relative to the relationship between price and consumption are discussed.

Breaking Habits: The Effect of The French Vending Machine Ban on School Snacking and Sugar Intakes

Science.gov (United States)

Capacci, Sara; Mazzocchi, Mario; Shankar, Bhavani

2018-01-01

This paper estimates the effect of the 2005 vending machine ban in French secondary schools on nutrient intakes and on the frequency of morning snacking at school. Using data before and after the ban, and exploiting the discontinuity associated with the age-dependent exposure to the ban, we specify a difference-in-differences regression…

Snacks, beverages, vending machines, and school stores: a comparison of alternative and regular schools in Minnesota, 2002 to 2008.

Science.gov (United States)

Kubik, Martha Y; Davey, Cynthia; MacLehose, Richard F; Coombes, Brandon; Nanney, Marilyn S

2015-01-01

In US secondary schools, vending machines and school stores are a common source of low-nutrient, energy-dense snacks and beverages, including sugar-sweetened beverages, high-fat salty snacks, and candy. However, little is known about the prevalence of these food practices in alternative schools, which are educational settings for students at risk of academic failure due to truancy, school expulsion, and behavior problems. Nationwide, more than 5,000 alternative schools enroll about one-half million students who are disproportionately minority and low-income youth. Principal survey data from a cross-sectional sample of alternative (n=104) and regular (n=339) schools collected biennially from 2002-2008 as part of the Centers for Disease Control and Prevention Minnesota School Health Profiles were used to assess and compare food practice prevalence over time. Generalized estimating equation models were used to estimate prevalence, adjusting for school demographics. Over time, food practice prevalence decreased significantly for both alternative and regular schools, although declines were mostly modest. However, the decrease in high-fat, salty snacks was significantly less for alternative than regular schools (-22.9% vs -42.2%; Pvending machines and school stores in alternative schools than regular schools, which may contribute to increased snacking behavior among students and extra consumption of salt, fat, and sugar. Study findings support the need to include alternative schools in future efforts that aim to reform the school food environment. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

The effect of social demographic factors, snack consumption and vending machine use on oral health of children living in London.

Science.gov (United States)

Maliderou, M; Reeves, S; Noble, C

2006-10-07

To investigate the effect of socio-economic status, sugar, snack consumption and vending machine use on the prevalence and severity of caries (DMF) in children. An observational study was carried out in a dental practice in inner city London. Sixty children were asked to complete a questionnaire and a three day food and drink diary. After a dental examination the number of decayed (D), missing (M) or filled (F) teeth provided a DMF score. Anova and Pearsons correlations were used to analyse the data statistically. Children from social groups I and II consumed significantly less (P vending machine less often than children from other social groups. Children from Social groups I, II and III had significantly lower DMF scores. The average DMF from social group I children was 0.5 +/- 0.6, whilst group IV children had the greatest incidence and a DMF of 4.6 +/- 0.8. Significant correlations were identified between DMF and sugar, confectionery and crisp consumption and vending machine use, and a negative correlation between DMF and vegetable consumption. Socio-economic status and access to vending machines were found to have a significant effect on sugar intakes, foods choices, and dental health. The removal of vending machines from schools or at least installing 'healthy' vending machines is recommended. Health promotion programmes that account for social groups and snacking habits that are cost effective are required.

Snacking Patterns and Snack Correlates in Third- and Fourth-Year Nursing and Dietetics Students: An Exploratory Study from the Midwestern United States.

Science.gov (United States)

McArthur, Laura H; Monahan, P L; Sheng, Zhaohui; Holbert, Donald

2016-01-01

To compare snacking behaviors and psychosocial correlates of third- and fourth-year nursing (n=52) and dietetics (n=48) students. Questionnaires assessed snack choices, awareness of healthy snacks, snack recommendations and beliefs, stage of change and perceived benefits/barriers for healthy snacking, and situational snacking. The snacks purchased most often on and off campus by the nursing students were soft drinks/caffeinated beverages (58%) and chips (42%), and for the dietetics students were chips (35%) and fresh fruit (33%). One-third of the nursing and 8% of the dietetics students believed their snack choices would have an unfavorable effect on their long-term health. Two-thirds of the nursing and 75% of the dietetics students self-classified in the action stages for healthy snacking. Snacks considered healthy and recommended by both samples were fresh fruits/vegetables and granola bars. More than 90% of both samples believed their job responsibilities would include modeling and teaching healthy snacking to patients. The barriers to healthy snacking identified most often by both samples were limited budget and not readily available. On-campus vendors should be approached with suggestions about featuring nutrient-dense snacks at discounted prices and offering smaller snack packs of popular products.

Pricing and Promotion Effects on Low-Fat Vending Snack Purchases: The CHIPS Study.

Science.gov (United States)

French, Simone A.; Jeffery, Robert W.; Story, Mary; Breitlow, Kyle K.; Baxter, Judith S.; Hannan, Peter; Snyder, M. Patricia

2001-01-01

Examined the effects of pricing and promotion strategies on purchases of low-fat snacks from vending machines set up at secondary schools and worksites in Minnesota. Analysis of sales data indicated that reducing relative prices on low-fat snacks was very effective in promoting lower-fat snack purchases from vending machines in both settings. (SM)

The impact of the availability of school vending machines on eating behavior during lunch: the Youth Physical Activity and Nutrition Survey.

Science.gov (United States)

Park, Sohyun; Sappenfield, William M; Huang, Youjie; Sherry, Bettylou; Bensyl, Diana M

2010-10-01

Childhood obesity is a major public health concern and is associated with substantial morbidities. Access to less-healthy foods might facilitate dietary behaviors that contribute to obesity. However, less-healthy foods are usually available in school vending machines. This cross-sectional study examined the prevalence of students buying snacks or beverages from school vending machines instead of buying school lunch and predictors of this behavior. Analyses were based on the 2003 Florida Youth Physical Activity and Nutrition Survey using a representative sample of 4,322 students in grades six through eight in 73 Florida public middle schools. Analyses included χ2 tests and logistic regression. The outcome measure was buying a snack or beverage from vending machines 2 or more days during the previous 5 days instead of buying lunch. The survey response rate was 72%. Eighteen percent of respondents reported purchasing a snack or beverage from a vending machine 2 or more days during the previous 5 school days instead of buying school lunch. Although healthier options were available, the most commonly purchased vending machine items were chips, pretzels/crackers, candy bars, soda, and sport drinks. More students chose snacks or beverages instead of lunch in schools where beverage vending machines were also available than did students in schools where beverage vending machines were unavailable: 19% and 7%, respectively (P≤0.05). The strongest risk factor for buying snacks or beverages from vending machines instead of buying school lunch was availability of beverage vending machines in schools (adjusted odds ratio=3.5; 95% confidence interval, 2.2 to 5.7). Other statistically significant risk factors were smoking, non-Hispanic black race/ethnicity, Hispanic ethnicity, and older age. Although healthier choices were available, the most common choices were the less-healthy foods. Schools should consider developing policies to reduce the availability of less-healthy choices

Measurement of the t (bar t) cross section at the Run II Tevatron using Support Vector Machines

International Nuclear Information System (INIS)

Whitehouse, Benjamin Eric

2010-01-01

This dissertation measures the t(bar t) production cross section at the Run II CDF detector using data from early 2001 through March 2007. The Tevatron at Fermilab is a p(bar p) collider with center of mass energy √s = 1.96 TeV. This data composes a sample with a time-integrated luminosity measured at 2.2 ± 0.1 fb -1 . A system of learning machines is developed to recognize t(bar t) events in the 'lepton plus jets' decay channel. Support Vector Machines are described, and their ability to cope with a multi-class discrimination problem is provided. The t(bar t) production cross section is then measured in this framework, and found to be σ t# bar t# = 7.14 ± 0.25 (stat) -0.86 +0.61 (sys) pb.

Advanced Model of Squirrel Cage Induction Machine for Broken Rotor Bars Fault Using Multi Indicators

Directory of Open Access Journals (Sweden)

Ilias Ouachtouk

2016-01-01

Full Text Available Squirrel cage induction machine are the most commonly used electrical drives, but like any other machine, they are vulnerable to faults. Among the widespread failures of the induction machine there are rotor faults. This paper focuses on the detection of broken rotor bars fault using multi-indicator. However, diagnostics of asynchronous machine rotor faults can be accomplished by analysing the anomalies of machine local variable such as torque, magnetic flux, stator current and neutral voltage signature analysis. The aim of this research is to summarize the existing models and to develop new models of squirrel cage induction motors with consideration of the neutral voltage and to study the effect of broken rotor bars on the different electrical quantities such as the park currents, torque, stator currents and neutral voltage. The performance of the model was assessed by comparing the simulation and experimental results. The obtained results show the effectiveness of the model, and allow detection and diagnosis of these defects.

Measurement of the t$\\bar{t}$ cross section at the Run II Tevatron using Support Vector Machines

Energy Technology Data Exchange (ETDEWEB)

Whitehouse, Benjamin Eric [Tufts Univ., Medford, MA (United States)

2010-08-01

This dissertation measures the t$\\bar{t}$ production cross section at the Run II CDF detector using data from early 2001 through March 2007. The Tevatron at Fermilab is a p$\\bar{p}$ collider with center of mass energy √s = 1.96 TeV. This data composes a sample with a time-integrated luminosity measured at 2.2 ± 0.1 fb^-1. A system of learning machines is developed to recognize t$\\bar{t}$ events in the 'lepton plus jets' decay channel. Support Vector Machines are described, and their ability to cope with a multi-class discrimination problem is provided. The t$\\bar{t}$ production cross section is then measured in this framework, and found to be σ_t$\\bar{t}$ = 7.14 ± 0.25 (stat)_-0.86^+0.61(sys) pb.

Snacks containing whey protein and polydextrose induce a sustained reduction in daily energy intake over 2 wk under free-living conditions.

Science.gov (United States)

Astbury, Nerys M; Taylor, Moira A; French, Stephen J; Macdonald, Ian A

2014-05-01

The manipulation of the composition of foods consumed as between-meal snacks may aid daily energy restriction. We compared the effects of the consumption of 2 energy-matched snack bars on appetite, energy intake (EI), and metabolic and endocrine responses. In addition, we investigated whether the acute effects of the consumption of snacks were maintained under free-living conditions and whether the habitual daily consumption of the snack over 14 d influenced these effects. Ten lean men [mean ± SD age: 30.7 ± 9.7 y; body mass index (in kg/m(2)): 23.2 ± 2.8] consumed a whey protein and polydextrose (PPX) snack bar or an isoenergetic control snack bar as a midmorning, between-meal snack for 14 consecutive days in a double-blind, randomized, crossover design. The two 14-d intervention phases were separated by a 14-d washout period. On the first (day 1) and last (day 15) days of each intervention phase, appetite, food intake, and blood metabolite and endocrine responses were assessed under laboratory conditions. Free-living EI was recorded on days 4, 8, and 12 of interventions. Total daily EI was significantly lower when the PPX snack was consumed during experimental days (10,149 ± 831 compared with 11,931 ± 896 kJ; P snack was consumed during the free-living part of the intervention (7904 ± 610 compared with 9041 ± 928 kJ; P snack was associated with lower glucose and ghrelin and higher glucagon-like peptide 1 and peptide tyrosine-tyrosine responses. The manipulation of the composition of foods consumed as snacks is an effective way to limit subsequent EI. This trial was registered at clinicaltrials.gov as NCT01927926.

Beverages and snacks available in vending machines from a subset of Ontario secondary schools: Do offerings align with provincial nutrition standards?

Science.gov (United States)

Orava, Taryn; Manske, Steve; Hanning, Rhona

2016-12-27

As part of an evaluation of Ontario's School Food and Beverage Policy (P/PM 150) in a populous Ontario region, this research aimed to: 1) identify, describe and categorize beverages and snacks available for purchase in secondary school vending machines according to P/PM 150 standards; and 2) compare the number and percentage of beverages and snacks within P/PM 150 categories (Sell Most, Sell Less, Not Permitted) from Time I (2012/2013) to Time II (2014). Representatives from consenting secondary schools assisted researchers in completing a Food Environmental Scan checklist in Times I and II. Sourced nutritional content information (calories, fats, sodium, sugars, ingredients and % daily values) was used to categorize products. The number and percentage of products in P/PM 150 categories were compared between Times by paired t-tests. Of 26 secondary schools participating in total, 19 participated in both Time periods and were included in the study. There were 75 beverages identified (59 Time I, 45 Time II), mostly water, juices and milk-based beverages; and 132 types of snacks (87 Time I, 103 Time II), mostly grain-based snacks, vegetable/fruit chips, and baked goods. A majority of schools offered one or more Not Permitted beverages (47% Time I, 58% Time II) or snacks (74% Time I, 53% Time II). Significantly more schools met P/PM 150 standards for snacks (p = 0.02) but not beverages in Time II. Full P/PM 150 compliance was achieved by few schools, indicating that schools, school boards, public health, and food services need to continue to collaborate to ensure nutrient-poor products are not sold to students in school settings.

Support vector machine used to diagnose the fault of rotor broken bars of induction motors

DEFF Research Database (Denmark)

Zhitong, Cao; Jiazhong, Fang; Hongpingn, Chen

2003-01-01

for the SVM. After a SVM is trained with learning sample vectors, so each kind of the rotor broken bar faults of induction motors can be classified. Finally the retest is demonstrated, which proves that the SVM really has preferable ability of classification. In this paper we tried applying the SVM......The data-based machine learning is an important aspect of modern intelligent technology, while statistical learning theory (SLT) is a new tool that studies the machine learning methods in the case of a small number of samples. As a common learning method, support vector machine (SVM) is derived...... from the SLT. Here we were done some analogical experiments of the rotor broken bar faults of induction motors used, analyzed the signals of the sample currents with Fourier transform, and constructed the spectrum characteristics from low frequency to high frequency used as learning sample vectors...

Nutrition standards for foods in schools: leading the way toward healthier youth

National Research Council Canada - National Science Library

Stallings, Virginia A; Yaktine, Ann L

2007-01-01

...), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars...

Machine learning techniques in searches for t t-bar h in the h  →  b b-bar decay channel

International Nuclear Information System (INIS)

Santos, R.; Nguyen, M.; Zhou, J.; Webster, J.; Ryu, S.; Chekanov, S.; Adelman, J.

2017-01-01

Study of the production of pairs of top quarks in association with a Higgs boson is one of the primary goals of the Large Hadron Collider over the next decade, as measurements of this process may help us to understand whether the uniquely large mass of the top quark plays a special role in electroweak symmetry breaking. Higgs bosons decay predominantly to b b-bar , yielding signatures for the signal that are similar to t t-bar  + jets with heavy flavor. Though particularly challenging to study due to the similar kinematics between signal and background events, such final states ( t t-bar   b b-bar ) are an important channel for studying the top quark Yukawa coupling. This paper presents a systematic study of machine learning (ML) methods for detecting t t-bar h in the h  →  b b-bar decay channel. Among the eight ML methods tested, we show that two models, extreme gradient boosted trees and neural network models, outperform alternative methods. We further study the effectiveness of ML algorithms by investigating the impact of feature set and data size, as well as the structure of the models. While extended feature set and larger training sets expectedly lead to improvement of performance, shallow models deliver comparable or better performance than their deeper counterparts. Our study suggests that ensembles of trees and neurons, not necessarily deep, work effectively for the problem of t t-bar h detection.

Cool snacks

DEFF Research Database (Denmark)

Grunert, Klaus G; Brock, Steen; Brunsø, Karen

2016-01-01

Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing...... such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young...... people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive...

Making food labels social: The impact of colour of nutritional labels and injunctive norms on perceptions and choice of snack foods.

Science.gov (United States)

Vasiljevic, Milica; Pechey, Rachel; Marteau, Theresa M

2015-08-01

Recent studies report that using green labels to denote healthier foods, and red to denote less healthy foods increases consumption of green- and decreases consumption of red-labelled foods. Other symbols (e.g. emoticons conveying normative approval and disapproval) could also be used to signal the healthiness and/or acceptability of consuming such products. The present study tested the combined effects of using emoticons and colours on labels amongst a nationally representative sample of the UK population (n = 955). In a 3 (emoticon expression: smiling vs. frowning vs. no emoticon) × 3 (colour label: green vs. red vs. white) ×2 (food option: chocolate bar vs. cereal bar) between-subjects experiment, participants rated the level of desirability, healthiness, tastiness, and calorific content of a snack bar they had been randomised to view. At the end they were further randomised to view one of nine possible combinations of colour and emoticon labels and asked to choose between a chocolate and a cereal bar. Regardless of label, participants rated the chocolate as tastier and more desirable when compared to the cereal bar, and the cereal bar as healthier than the chocolate bar. A series of interactions revealed that a frowning emoticon on a white background decreased perceptions of healthiness and tastiness of the cereal bar, but not the chocolate bar. In the explicit choice task selection was unaffected by label. Overall nutritional labels had limited effects on perceptions and no effects on choice of snack foods. Emoticon labels yielded stronger effects on perceptions of taste and healthiness of snacks than colour labels. Frowning emoticons may be more potent than smiling emoticons at influencing the perceived healthiness and tastiness of foods carrying health halos. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

Knowledge of healthy foods does not translate to healthy snack consumption among exercise science undergraduates.

Science.gov (United States)

McArthur, Laura H; Valentino, Antonette; Holbert, Donald

2017-06-01

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.

The effects of a priming dose of alcohol and drinking environment on snack food intake.

Science.gov (United States)

Rose, A K; Hardman, C A; Christiansen, P

2015-12-01

Alcohol consumption is a potential risk factor for being overweight. We aimed to investigate the effects of an alcohol priming dose and an alcohol-related environment on snacking behaviour. One hundred and fourteen social drinkers completed one of four experimental sessions either receiving a priming dose of alcohol (.6 g/kg) or soft drink in a bar-lab or a sterile lab. Participants provided ratings of appetite, snack urge, and alcohol urge before and after consuming their drinks. Participants completed an ad libitum snack taste test of savoury and sweet, healthy and unhealthy foods before completing the self-reports a final time. Appetite and snack urge increased more following alcohol consumption, and decreased to a lesser extent following the taste test relative to the soft drink. Total calories (including drink calories) consumed were significantly higher in the alcohol groups. There was a marginal effect of environment; those in the bar-lab consumed a higher proportion of unhealthy foods. These effects were more pronounced in those who were disinhibited. While alcohol may not increase food consumption per se, alcohol may acutely disrupt appetite signals, perhaps via processes of reward and inhibitory control, resulting in overall greater calorie intake. Individuals who are generally disinhibited may be more vulnerable to the effects of alcohol and drinking environments on eating behaviour. Copyright © 2015 Elsevier Ltd. All rights reserved.

How wrong can we get? A review of machine learning approaches and error bars.

Science.gov (United States)

Schwaighofer, Anton; Schroeter, Timon; Mika, Sebastian; Blanchard, Gilles

2009-06-01

A large number of different machine learning methods can potentially be used for ligand-based virtual screening. In our contribution, we focus on three specific nonlinear methods, namely support vector regression, Gaussian process models, and decision trees. For each of these methods, we provide a short and intuitive introduction. In particular, we will also discuss how confidence estimates (error bars) can be obtained from these methods. We continue with important aspects for model building and evaluation, such as methodologies for model selection, evaluation, performance criteria, and how the quality of error bar estimates can be verified. Besides an introduction to the respective methods, we will also point to available implementations, and discuss important issues for the practical application.

Copycat snacks: Can students differentiate between school and store snacks?

Science.gov (United States)

Mann, Georgianna

2018-02-01

In 2014, the national Smart Snacks in School nutrition standards placed regulations on all snack foods sold in schools. Many food companies reformulated common snack food products for sale in schools, called "copycat snacks", which look similar to nutritionally different foods sold in stores. It is possible that these snacks create consumer confusion among students. The purpose of this study was to determine if middle school students could differentiate, in taste and appearance, between school (copycat) and store versions of common snacks. Seventy-six middle school students evaluated three different food products offered in schools: Froot Loops, Rice Krispy Treats, and Doritos. Students tasted snacks in a series of triangle tests for difference, one for each snack food, including school and store versions. Students were also presented with packages, school and store versions of the same products, and asked to determine the expected taste, purchase intentions, and perceived healthfulness. Students could determine taste differences between school and store Rice Krispy Treats yet could not differentiate between Froot Loop and Dorito varieties. Students rated store versions of all three snacks with greater expected taste, higher intention to purchase, and as less healthy. While it seems product confusion concerning copycat snacks may not be severe in this sample, snack food brands are still a prominent feature in schools. It is possible that these copycat snacks can confuse students' perceptions of healthy foods. Alternative packaging for school foods or reformation of store versions of snack foods may be viable solutions to this problem. Copyright © 2017 Elsevier Ltd. All rights reserved.

Dynamic Resource Allocation and Access Class Barring Scheme for Delay-Sensitive Devices in Machine to Machine (M2M) Communications.

Science.gov (United States)

Li, Ning; Cao, Chao; Wang, Cong

2017-06-15

Supporting simultaneous access of machine-type devices is a critical challenge in machine-to-machine (M2M) communications. In this paper, we propose an optimal scheme to dynamically adjust the Access Class Barring (ACB) factor and the number of random access channel (RACH) resources for clustered machine-to-machine (M2M) communications, in which Delay-Sensitive (DS) devices coexist with Delay-Tolerant (DT) ones. In M2M communications, since delay-sensitive devices share random access resources with delay-tolerant devices, reducing the resources consumed by delay-sensitive devices means that there will be more resources available to delay-tolerant ones. Our goal is to optimize the random access scheme, which can not only satisfy the requirements of delay-sensitive devices, but also take the communication quality of delay-tolerant ones into consideration. We discuss this problem from the perspective of delay-sensitive services by adjusting the resource allocation and ACB scheme for these devices dynamically. Simulation results show that our proposed scheme realizes good performance in satisfying the delay-sensitive services as well as increasing the utilization rate of the random access resources allocated to them.

Distal and proximal predictors of snacking at work: A daily-survey study.

Science.gov (United States)

Sonnentag, Sabine; Pundt, Alexander; Venz, Laura

2017-02-01

This study aimed at examining predictors of healthy and unhealthy snacking at work. As proximal predictors we looked at food-choice motives (health motive, affect-regulation motive); as distal predictors we included organizational eating climate, emotional eating, and self-control demands at work. We collected daily survey data from 247 employees, over a period of 2 workweeks. Multilevel structural equation modeling showed that organizational eating climate predicted health as food-choice motive, whereas emotional eating and self-control demands predicted affect regulation as food-choice motive. The health motive, in turn, predicted consuming more fruits and more cereal bars and less sweet snacks; the affect-regulation motive predicted consuming more sweet snacks. Findings highlight the importance of a health-promoting eating climate within the organization and point to the potential harm of high self-control demands at work. (PsycINFO Database Record (c) 2017 APA, all rights reserved).

What Is a Snack, Why Do We Snack, and How Can We Choose Better Snacks? A Review of the Definitions of Snacking, Motivations to Snack, Contributions to Dietary Intake, and Recommendations for Improvement.

Science.gov (United States)

Hess, Julie M; Jonnalagadda, Satya S; Slavin, Joanne L

2016-05-01

Around the world, adults consume energy outside of traditional meals such as breakfast, lunch, and dinner. However, because there is no consistent definition of a "snack," it is unclear whether those extra eating occasions represent additional meals or snacks. The manner in which an eating occasion is labeled (e.g., as a meal or a snack) may influence other food choices an individual makes on the same day and satiety after consumption. Therefore, a clear distinction between "meals" and "snacks" is important. This review aims to assess the definition of extra eating occasions, to understand why eating is initiated at these occasions, and to determine what food choices are common at these eating occasions in order to identify areas for dietary intervention and improvement. Part I of this review discusses how snacking is defined and the social, environmental, and individual influences on the desire to snack and choice of snack. The section concludes with a brief discussion of the associations of snacking with cardiometabolic health markers, especially lipid profiles and weight. Part II addresses popular snack choices, overall snacking frequencies, and the demographic characteristics of frequent snackers in several different countries. This review concludes with a recommendation for nutrition policymakers to encourage specific health-promoting snacks that address nutrient insufficiencies and excesses. © 2016 American Society for Nutrition.

Snacks for Toddlers

Science.gov (United States)

... Staying Safe Videos for Educators Search English Español Snacks for Toddlers KidsHealth / For Parents / Snacks for Toddlers ... overdoing it at snack time. Stick to a Snack Schedule Kids do better with a routine, so ...

Parental control and overconsumption of snack foods in overweight and obese children.

Science.gov (United States)

Liang, June; Matheson, Brittany E; Rhee, Kyung E; Peterson, Carol B; Rydell, Sarah; Boutelle, Kerri N

2016-05-01

The associations between snack food consumption, parent feeding practices and general parenting in overweight in obese children are largely unknown. Therefore, we examined these relationships in 117 treatment-seeking overweight and obese children (10.40 ± 1.35 years; 53% female; 52% Caucasian; BMI-z: 2.06 ± .39). Children consumed a dinner meal, completed an Eating in the Absence of Hunger (EAH) free access paradigm (total EAH intake = EAH%-total; sweet food intake = EAH%-sweet), and completed the Child Report of Parent Behavior Inventory. Parents completed the Child Feeding Questionnaire. Child EAH%-total and EAH%-sweet were positively associated with dinner consumption (p's consumption of specific foods, EAH snack food, parent restriction, pressure to eat, monitoring, and maternal psychological control were positively correlated with intake of Hershey's(®) chocolate bars (p's snack food intake and maternal psychological control is associated with child total snack food consumption. Future research should evaluate the complex relationship between child eating and parenting, especially with regard to subgroups of foods. Copyright © 2016 Elsevier Ltd. All rights reserved.

What Is a Snack, Why Do We Snack, and How Can We Choose Better Snacks? A Review of the Definitions of Snacking, Motivations to Snack, Contributions to Dietary Intake, and Recommendations for Improvement12

Science.gov (United States)

Slavin, Joanne L

2016-01-01

Around the world, adults consume energy outside of traditional meals such as breakfast, lunch, and dinner. However, because there is no consistent definition of a “snack,” it is unclear whether those extra eating occasions represent additional meals or snacks. The manner in which an eating occasion is labeled (e.g., as a meal or a snack) may influence other food choices an individual makes on the same day and satiety after consumption. Therefore, a clear distinction between “meals” and “snacks” is important. This review aims to assess the definition of extra eating occasions, to understand why eating is initiated at these occasions, and to determine what food choices are common at these eating occasions in order to identify areas for dietary intervention and improvement. Part I of this review discusses how snacking is defined and the social, environmental, and individual influences on the desire to snack and choice of snack. The section concludes with a brief discussion of the associations of snacking with cardiometabolic health markers, especially lipid profiles and weight. Part II addresses popular snack choices, overall snacking frequencies, and the demographic characteristics of frequent snackers in several different countries. This review concludes with a recommendation for nutrition policymakers to encourage specific health-promoting snacks that address nutrient insufficiencies and excesses. PMID:27184274

32 CFR 260.3 - Definitions.

Science.gov (United States)

2010-07-01

... operations. Direct competition. The presence and operation of a DoD Component vending machine or a vending... machines or vending facilities operated in areas serving employees, the majority of whom normally do not... the United States. Vending facility. Automatic vending machines, cafeterias, snack bars, cart service...

Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography-Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods.

Science.gov (United States)

Bononi, Monica; Quaglia, Giancarlo; Tateo, Fernando

2015-05-20

An easy extraction method that permits the use of a liquid chromatography-isotopic ratio mass spectrometry (LC-IRMS) system to evaluate δ(13)C of vanillin in chocolate products and industrial flavorings is presented. The method applies the determination of stable isotopes of carbon to discriminate between natural vanillin from vanilla beans and vanillin from other sources (mixtures from beans, synthesis, or biotechnology). A series of 13 chocolate bars and chocolate snack foods available on the Italian market and 8 vanilla flavorings derived from industrial quality control processes were analyzed. Only 30% of products considered in this work that declared "vanilla" on the label showed data that permitted the declaration "vanilla" according to European Union (EU) Regulation 1334/2008. All samples not citing "vanilla" or "natural flavoring" on the label gave the correct declaration. The extraction method is presented with data useful for statistical evaluation.

The benefits of defining "snacks".

Science.gov (United States)

Hess, Julie M; Slavin, Joanne L

2018-04-18

Whether eating a "snack" is considered a beneficial or detrimental behavior is largely based on how "snack" is defined. The term "snack food" tends to connote energy-dense, nutrient-poor foods high in nutrients to limit (sugar, sodium, and/or saturated fat) like cakes, cookies, chips and other salty snacks, and sugar-sweetened beverages. Eating a "snack food" is often conflated with eating a "snack," however, leading to an overall perception of snacks as a dietary negative. Yet the term "snack" can also refer simply to an eating occasion outside of breakfast, lunch, or dinner. With this definition, the evidence to support health benefits or detriments to eating a "snack" remains unclear, in part because relatively few well-designed studies that specifically focus on the impact of eating frequency on health have been conducted. Despite these inconsistencies and research gaps, in much of the nutrition literature, "snacking" is still referred to as detrimental to health. As discussed in this review, however, there are multiple factors that influence the health impacts of snacking, including the definition of "snack" itself, the motivation to snack, body mass index of snack eaters, and the food selected as a snack. Without a definition of "snack" and a body of research using methodologically rigorous protocols, determining the health impact of eating a "snack" will continue to elude the nutrition research community and prevent the development of evidence-based policies about snacking that support public health. Copyright © 2018 Elsevier Inc. All rights reserved.

Smarter snack ideas

Science.gov (United States)

... Tips for healthy eating Smarter snack ideas Smarter snack ideas Healthier eating doesn’t mean that you ... to cut out fun foods. Here are some snacks to keep your body and your mouth happy: ...

A newly developed snack effective for enhancing bone volume

Directory of Open Access Journals (Sweden)

Hayashi Hidetaka

2009-07-01

Full Text Available Abstract Background The incidence of primary osteoporosis is higher in Japan than in USA and European countries. Recently, the importance of preventive medicine has been gradually recognized in the field of orthopaedic surgery with a concept that peak bone mass should be increased in childhood as much as possible for the prevention of osteoporosis. Under such background, we have developed a new bean snack with an aim to improve bone volume loss. In this study, we examined the effects of a newly developed snack on bone volume and density in osteoporosis model mice. Methods Orchiectomy (ORX and ovariectomy (OVX were performed for C57BL/6J mice of twelve-week-old (Jackson Laboratory, Bar Harbar, ME, USA were used in this experiment. We prepared and given three types of powder diet e.g.: normal calcium diet (NCD, Ca: 0.9%, Clea Japan Co., Tokyo, Japan, low calcium diet (LCD, Ca: 0.63%, Clea Japan Co., and special diet (SCD, Ca: 0.9%. Eighteen weeks after surgery, all the animals were sacrified and prepared for histomorphometric analysis to quantify bone density and bone mineral content. Results As a result of histomorphometric examination, SCD was revealed to enhance bone volume irrespective of age and sex. The bone density was increased significantly in osteoporosis model mice fed the newly developmental snack as compared with the control mice. The bone mineral content was also enhanced significantly. These phenomena were revealed in both sexes. Conclusion It is shown that the newly developed bean snack is highly effective for the improvement of bone volume loss irrespective of sex. We demonstrated that newly developmental snack supplements may be a useful preventive measure for Japanese whose bone mineral density values are less than the ideal condition.

Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children

Directory of Open Access Journals (Sweden)

Białek Małgorzata

2016-07-01

Full Text Available The main aim of this study was to determine consumer preferences by school-aged children and selected quality indicators of new, highly nutritive grain bars designed as a snack during school break. Consumer acceptance was evaluated by the scaling method using a five-point mimic hedonic scale. Triacylglycerols (TAG and fatty acids (FA composition was assayed in fats extracted from the designed bars (fresh and stored by gas chromatography. Contents of oxidation and hydrolysis products were determined using peroxide value (PV, anisidine value (AnV, and acidic value (AV. The antioxidant activity of the ethanolic extract from bars was measured by scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH radicals and Folin-Ciocalteau methods. The overall liking of bars was high (4.05 pts on average in the 5-point scale. The majority of children (71% scored the designed bars as tasty and very tasty. The designed products contained 22.3% of fat with about 44 g/100 g FA of valuable fatty acids, e.g., short-chain saturated fatty acids (SCSFA, monounsaturated fatty acids (MUFA and odd and branched chain fatty acids (OBCFA, recommended for young organisms. The content of CN52, CN54, CN50 and CN46 triacylglycerols (TAGs (about 49 g/100 g TAG was due to both milk and cocoa fat. Storage of bars did not influence their content of oxidation and hydrolysis products, resulting from a substantial content of total phenolics (TPC (53.64 mg GAE/100 mL of extract and DPPH scavenging activity at the level of 24%. The designed bars may be an interesting confectionery product for children and an alternative to snacks currently available in school shops.

Development of a Data Acquisition Program for the Purpose of Monitoring Processing Statistics Throughout the BaBar Online Computing Infrastructure's Farm Machines

Energy Technology Data Exchange (ETDEWEB)

Stonaha, P.

2004-09-03

A current shortcoming of the BaBar monitoring system is the lack of systematic gathering, archiving, and access to the running statistics of the BaBar Online Computing Infrastructure's farm machines. Using C, a program has been written to gather the raw data of each machine's running statistics and compute various rates and percentages that can be used for system monitoring. These rates and percentages then can be stored in an EPICS database for graphing, archiving, and future access. Graphical outputs show the reception of the data into the EPICS database. The C program can read if the data are 32- or 64-bit and correct for overflows. This program is not exclusive to BaBar and can be easily modified for any system.

West Java Snack Mapping based on Snack Types, Main Ingredients, and Processing Techniques

Science.gov (United States)

Nurani, A. S.; Subekti, S.; Ana

2016-04-01

The research was motivated by lack of literature on archipelago snack especially from West Java. It aims to explore the snack types, the processing techniques, and the main ingredients by planning a learning material on archipelago cake especially from West Java. The research methods used are descriptive observations and interviews. The samples were randomly chosen from all regions in West Java. The findings show the identification of traditional snack from West java including: 1. snack types which are similar in all regions as research sample namely: opak, rangginang, nagasari, aliagrem, cuhcur, keripik, semprong, wajit, dodol, kecimpring, combro, tape ketan, and surabi. The typical snack types involve burayot (Garut), simping kaum (Purwakarta), surabi hejo (Karawang), papais cisaat (Subang), Papais moyong, opak bakar (Kuningan), opak oded, ranggesing (Sumedang), gapit, tapel (Cirebon), gulampo, kue aci (Tasikmalaya), wajit cililin, gurilem (West Bandung), and borondong (Bandung District); 2. various processing techniques namely: steaming, boiling, frying, caramelizing, baking, grilling, roaster, sugaring; 3. various main ingredients namely rice, local glutinous rice, rice flour, glutinous rice flour, starch, wheat flour, hunkue flour, cassava, sweet potato, banana, nuts, and corn; 4. snack classification in West Java namely (1) traditional snack, (2) creation-snack, (3) modification-snack, (4) outside influence-snack.

49 CFR 236.705 - Bar, locking.

Science.gov (United States)

2010-10-01

... 49 Transportation 4 2010-10-01 2010-10-01 false Bar, locking. 236.705 Section 236.705..., MAINTENANCE, AND REPAIR OF SIGNAL AND TRAIN CONTROL SYSTEMS, DEVICES, AND APPLIANCES Definitions § 236.705 Bar, locking. A bar in an interlocking machine to which the locking dogs are attached. ...

Compliance with school nutrition policies in Ontario and Alberta: An assessment of secondary school vending machine data from the COMPASS study.

Science.gov (United States)

Vine, Michelle M; Harrington, Daniel W; Butler, Alexandra; Patte, Karen; Godin, Katelyn; Leatherdale, Scott T

2017-04-20

We investigated the extent to which a sample of Ontario and Alberta secondary schools are being compliant with their respective provincial nutrition policies, in terms of the food and beverages sold in vending machines. This observational study used objective data on drinks and snacks from vending machines, collected over three years of the COMPASS study (2012/2013-2014/2015 school years). Drink (e.g., sugar-containing carbonated/non-carbonated soft drinks, sports drinks, etc.) and snack (e.g., chips, crackers, etc.) data were coded by number of units available, price, and location of vending machine(s) in the school. Univariate and bivariate analyses were undertaken using R version 3.2.3. In order to assess policy compliancy over time, nutritional information of products in vending machines was compared to nutrition standards set out in P/PM 150 in Ontario, and those set out in the Alberta Nutrition Guidelines for Children and Youth (2012) in Alberta. Results reveal a decline over time in the proportion of schools selling sugar-containing carbonated soft drinks (9% in 2012/2013 vs. 3% in 2014/2015), crackers (26% vs. 17%) and cake products (12% vs. 5%) in vending machines, and inconsistent changes in the proportion selling chips (53%, 67% and 65% over the three school years). Conversely, results highlight increases in the proportion of vending machines selling chocolate bars (7% vs. 13%) and cookies (21% vs. 40%) between the 2012/2013 and 2014/2015 school years. Nutritional standard policies were not adhered to in the majority of schools with respect to vending machines. There is a need for investment in formal monitoring and evaluation of school policies, and the provision of information and tools to support nutrition policy implementation.

Associations between the perceived presence of vending machines and food and beverage logos in schools and adolescents' diet and weight status.

Science.gov (United States)

Minaker, Leia M; Storey, Kate E; Raine, Kim D; Spence, John C; Forbes, Laura E; Plotnikoff, Ronald C; McCargar, Linda J

2011-08-01

The increasing prevalence of obesity among youth has elicited calls for schools to become more active in promoting healthy weight. The present study examined associations between various aspects of school food environments (specifically the availability of snack- and beverage-vending machines and the presence of snack and beverage logos) and students' weight status, as well as potential influences of indices of diet and food behaviours. A cross-sectional, self-administered web-based survey. A series of multinomial logistic regressions with generalized estimating equations (GEE) were constructed to examine associations between school environment variables (i.e. the reported presence of beverage- and snack-vending machines and logos) and self-reported weight- and diet-related behaviours. Secondary schools in Alberta, Canada. A total of 4936 students from grades 7 to 10. The presence of beverage-vending machines in schools was associated with the weight status of students. The presence of snack-vending machines and logos was associated with students' frequency of consuming vended goods. The presence of snack-vending machines and logos was associated with the frequency of salty snack consumption. The reported presence of snack- and beverage-vending machines and logos in schools is related to some indices of weight status, diet and meal behaviours but not to others. The present study supported the general hypothesis that the presence of vending machines in schools may affect students' weight through increased consumption of vended goods, but notes that the frequency of 'junk' food consumption does not seem to be related to the presence of vending machines, perhaps reflecting the ubiquity of these foods in the daily lives of students.

76 FR 16392 - Notice of Proposed Information Collection Requests

Science.gov (United States)

2011-03-23

... vending facilities (including cafeterias, snack bars, vending machines, etc.) located on federal and other... Code of Federal Regulations, at 34 CFR 395.8, specifies that vending machine income received by the... Rehabilitative Services Type of Review: Revision. Title of Collection: Report of Randolph-Sheppard Vending...

Snack Food, Satiety, and Weight.

Science.gov (United States)

Njike, Valentine Yanchou; Smith, Teresa M; Shuval, Omree; Shuval, Kerem; Edshteyn, Ingrid; Kalantari, Vahid; Yaroch, Amy L

2016-09-01

In today's society, snacking contributes close to one-third of daily energy intake, with many snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to snacking are affected by a multitude of factors on individual, social, and environmental levels. Social norms, for example, that emphasize healthful eating are likely to increase the intake of nutrient-rich snacks. In addition, satiety, the feeling of fullness that persists after eating, is an important factor in suppressing overconsumption, which can lead to overweight and obesity. Thus, eating snacks between meals has the potential to promote satiety and suppress overconsumption at the subsequent meal. Numerous studies have explored the relation between snack foods and satiety. These studies concluded that whole foods high in protein, fiber, and whole grains (e.g., nuts, yogurt, prunes, and popcorn) enhance satiety when consumed as snacks. Other foods that are processed to include protein, fiber, or complex carbohydrates might also facilitate satiety when consumed as snacks. However, studies that examined the effects of snack foods on obesity did not always account for satiety and the dietary quality and portion size of the snacks consumed. Thus, the evidence concerning the effects of snack foods on obesity has been mixed, with a number of interventional and observational studies not finding a link between snack foods and increased weight status. Although further prospective studies are warranted to conclusively determine the effects of snack foods on obesity risk, the consumption of healthful snacks likely affects satiety and promotes appetite control, which could reduce obesity. © 2016 American Society for Nutrition.

Exploring changes in middle-school student lunch consumption after local school food service policy modifications.

Science.gov (United States)

Cullen, Karen Weber; Watson, Kathy; Zakeri, Issa; Ralston, Katherine

2006-09-01

This study assessed the impact of changes in school food policy on student lunch consumption in middle schools. Two years of lunch food records were collected from students at three middle schools in the Houston, Texas area. During the first year, no changes occurred in the school food environment. After that school year was completed, chips and dessert foods were removed from the snack bars of all schools by the Food Service Director. Students recorded the amount and source of food and beverage items consumed. Point-of-service purchase machines provided a day-by-day electronic data file with food and beverage purchases from the snack bars during the 2-year period. Independent t-tests and time series analyses were used to document the impact of the policy change on consumption and sales data between the two years. In general, student consumption of sweetened beverages declined and milk, calcium, vitamin A, saturated fat and sodium increased after the policy change. Snack chips consumption from the snack bar declined in year 2; however, consumption of snack chips and candy from vending increased and the number of vending machines in study schools doubled during the study period. Ice cream sales increased significantly in year 2. Policy changes on foods sold in schools can result in changes in student consumption from the targeted environments. However, if all environments do not make similar changes, compensation may occur.

Snacking Is Prevalent in Mexico123

Science.gov (United States)

Duffey, Kiyah J.; Rivera, Juan A.; Popkin, Barry M.

2014-01-01

Background: Snacking has increased globally, but little is known about how Mexicans consume foods outside meals. Objective: The aim of this study was to examine the prevalence and patterns of snacking behavior among Mexicans. Methods: We used data from children and adults (aged ≥2 y; n = 9937) from the Mexican National Nutrition Survey 1999 and the Mexican National Health and Nutrition Survey (NHNS) 2012 to examine the prevalence of snacking as well as amount (kcal) and contribution of snacks to total energy intake per day. Snacking was defined as eating outside of the 3 main meals. We calculated per capita (among the total population) and per consumer (“snackers”) estimates of the number of snacks per day, kilocalories per snack, kilocalories per day from snacks, and the percentage of energy from snacks. Top foods consumed during snack occasions were also examined for the NHNS 2012. All results were weighted to account for survey design and to be nationally representative. Results: In 2012, an estimated 73% of the population consumed snacks on a given day, with estimates ranging from 70% among ≥59 y olds to 77% among 2–11 y olds. An average of 1.6 snacks/d were consumed by the population. This value was slightly higher (2.1 snacks/d) among snackers. Snacks provided an average of 343 kcal/d per snacker (17% of total energy/d). Fruit was the most commonly consumed snack food by all ages except for 12–18 y olds. Salty snacks, sweet snacks, sugar-sweetened beverages, and milk were frequently in the top 5 categories across age groups. Differences were observed between age groups. Conclusions: Snacking is prevalent in the Mexican population. Many, but not all, of the foods consumed during snack occasions are foods considered “foods to limit” in the United States. PMID:25332484

Research of physical and mechanical properties of electric steel, providing for the grate bars of the roasting and sintering machines improved operational stability

Directory of Open Access Journals (Sweden)

Олександр Давидович Учитель

2016-07-01

Full Text Available The grate bars of the conveyor roasting and sintering machines work in severe, aggressive dust and gaseous medium, under cyclic modes «heating-cooling», as well as under the load of iron ore agglomerates what results in bending stress in the body of the grate bar. Consequently, electric steel grate bar must be resistant to chemical and erosion processes, high cyclically changing temperature and have high mechanical properties. The paper discusses the conditions of the grate bars of conveyor roasting and sintering machines wear, depending on the adopted loading schemes. The materials to be processed can be loaded directly from the hopper (direct download or through the use of a feeder (drum-type feeder, roller, etc.. A simplified method to predict the grate bars surface wear on the strength of a number of assumptions has been developed: normal reaction of the pallet surface to the impact of the batch is assumed constant, equal to the maximum of its value when the pallet is in horizontal position; a layer of the batch moves as a rigid body; surface batch layer sliding velocity as related to the pallet surface is taken medium during the relative motion of the layer and equal to the linear velocity of the pallets; the side faces of the grate bars wear is related to related to the surface wear by linear dependence. The dependence of the wear on the friction forces and the steel wear resistance coefficient has been found out

Universal precision sine bar attachment

Science.gov (United States)

Mann, Franklin D. (Inventor)

1989-01-01

This invention relates to an attachment for a sine bar which can be used to perform measurements during lathe operations or other types of machining operations. The attachment can be used for setting precision angles on vises, dividing heads, rotary tables and angle plates. It can also be used in the inspection of machined parts, when close tolerances are required, and in the layout of precision hardware. The novelty of the invention is believed to reside in a specific versatile sine bar attachment for measuring a variety of angles on a number of different types of equipment.

The Nutrient Density of Snacks

Directory of Open Access Journals (Sweden)

Julie Hess BA

2017-03-01

Full Text Available Background: Although Americans receive almost a quarter of their daily energy from snacks, snacking remains a poorly defined and understood eating occasion. However, there is little dietary guidance about choosing snacks. Families, clinicians, and researchers need a comprehensive approach to assessing their nutritional value. Objective: To quantify and compare the nutrient density of commonly consumed snacks by their overall nutrient profiles using the Nutrient-Rich Foods (NRF Index 10.3. Methods: NRF Index scores were calculated for the top 3 selling products (based on 2014 market research data in different snack categories. These NRF scores were averaged to provide an overall nutrient-density score for each category. Results: Based on NRF scores, yogurt (55.3, milk (52.5, and fruit (30.1 emerged as the most nutrient-dense snacks. Ice cream (−4.4, pies and cakes (−11.1, and carbonated soft drinks (−17.2 emerged as the most nutrient-poor snacks. Conclusions: The NRF Index is a useful tool for assessing the overall nutritional value of snacks based on nutrients to limit and nutrients to encourage.

Shape of snack foods does not predict snack intake in a sample of preschoolers: a cross-over study

Directory of Open Access Journals (Sweden)

Boyer Lauren E

2012-08-01

Full Text Available Abstract Background In the past decade, the proportion snacking has increased. Snack foods consumed are predominantly not nutritious foods. One potential venue to increase children’s diet quality is to offer healthy snack foods and we explored if shaped snack foods would lead to increased consumption. Methods We investigated the consumption of high-fiber snacks (banana bread, pancakes, and sandwiches served either in normal (round, square or shaped (heart, hands, animals form to preschoolers 2–5 years old attending a local child care center (n = 21. The 9 weeks long, prospective, cross-over intervention study was designed to expose each child repeatedly to each snack in each shape (4 times per snack. Snacks were served as morning or afternoon snack and caretakers’ reports were used to account for the child’s consumption of a meal preceding the study snack (breakfast or lunch. Results There was no significant difference in snack consumption between the shaped and normal snacks. However, the mean energy intake from snacks was significantly greater for Caucasian children compared with Asian children. Further, Asian children consumed much less banana bread than the other two snacks. Overall, children who had not eaten breakfast or lunch prior to the morning or afternoon snack ate significantly more calories from the snacks (84.1 kcal, p-value  Conclusion Findings of this study confirm previous research that the shape of the foods does not affect snack consumption in children. However, we also report two unexpected findings: a the strong interaction between ethnicity and snack consumption and b that Asian children consumed much less banana bread than Caucasian children. The role of children’s ethnic background profoundly affects snack preference and must be considered in the study of children’s eating behaviors and in interventions to promote healthy eating habits.

Snack Food, Satiety, and Weight123

Science.gov (United States)

Njike, Valentine Yanchou; Smith, Teresa M; Shuval, Omree; Shuval, Kerem; Edshteyn, Ingrid; Kalantari, Vahid; Yaroch, Amy L

2016-01-01

In today’s society, snacking contributes close to one-third of daily energy intake, with many snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to snacking are affected by a multitude of factors on individual, social, and environmental levels. Social norms, for example, that emphasize healthful eating are likely to increase the intake of nutrient-rich snacks. In addition, satiety, the feeling of fullness that persists after eating, is an important factor in suppressing overconsumption, which can lead to overweight and obesity. Thus, eating snacks between meals has the potential to promote satiety and suppress overconsumption at the subsequent meal. Numerous studies have explored the relation between snack foods and satiety. These studies concluded that whole foods high in protein, fiber, and whole grains (e.g., nuts, yogurt, prunes, and popcorn) enhance satiety when consumed as snacks. Other foods that are processed to include protein, fiber, or complex carbohydrates might also facilitate satiety when consumed as snacks. However, studies that examined the effects of snack foods on obesity did not always account for satiety and the dietary quality and portion size of the snacks consumed. Thus, the evidence concerning the effects of snack foods on obesity has been mixed, with a number of interventional and observational studies not finding a link between snack foods and increased weight status. Although further prospective studies are warranted to conclusively determine the effects of snack foods on obesity risk, the consumption of healthful snacks likely affects satiety and promotes appetite control, which could reduce obesity. PMID:27633103

Children's snack consumption: role of parents, peers and child snack-purchasing behaviour. Results from the INPACT study.

Science.gov (United States)

van Ansem, Wilke J C; Schrijvers, Carola T M; Rodenburg, Gerda; van de Mheen, Dike

2015-12-01

Parents and peers are both likely to influence children's dietary behaviour. However, their actual influence may depend on the age and life stage of the individual child. Therefore, this study examined the influence of parents (home snack availability and consumption rules) and peers on 11-year-old children's snack consumption, and whether these associations were mediated by children's snack-purchasing behaviour. It was hypothesized that children are more likely to buy unhealthy snacks if these are not always available at home, if restrictive rules apply to their consumption and if a child is sensitive to peer influence. It was also assumed that children who buy snacks out of their pocket money would consume more snacks. Data were taken from 1203 parent-child dyads who completed a questionnaire in the INPACT study (IVO Physical Activity Child cohorT). Multivariable regression models were used to (i) analyze associations between children's consumption and parents' and peers' influence and (ii) determine whether these associations were mediated by children's snack-purchasing behaviour. Of the parental factors, home availability of snacks was associated with higher snack consumption (B = 1.03, P snack-purchasing behaviour were not associated. Children who were sensitive to peer influence consumed more snacks (B = 3ċ07, P snacks out of their pocket money (odds ratio 3.27, P snack-purchasing behaviour explained part (8.6%) of the association between peer influence and children's snack consumption. As these findings indicate that both parents and peers influence children's snack consumption, health promotion may benefit from targeting the broader social environment. © The Author 2015. Published by Oxford University Press on behalf of the European Public Health Association. All rights reserved.

The Availability of Competitive Foods and Beverages to Middle School Students in Appalachian Virginia Before Implementation of the 2014 Smart Snacks in School Standards.

Science.gov (United States)

Mann, Georgianna; Kraak, Vivica; Serrano, Elena

2015-09-17

The study objective was to examine the nutritional quality of competitive foods and beverages (foods and beverages from vending machines and à la carte foods) available to rural middle school students, before implementation of the US Department of Agriculture's Smart Snacks in School standards in July 2014. In spring 2014, we audited vending machines and à la carte cafeteria foods and beverages in 8 rural Appalachian middle schools in Virginia. Few schools had vending machines. Few à la carte and vending machine foods met Smart Snacks in School standards (36.5%); however, most beverages did (78.2%). The major challenges to meeting standards were fat and sodium content of foods. Most competitive foods (62.2%) did not meet new standards, and rural schools with limited resources will likely require assistance to fully comply.

Snacking when you have diabetes

Science.gov (United States)

Healthy snacking - diabetes; Low blood sugar - snacking; Hypoglycemia - snacking ... When you have diabetes , you need to control your blood sugar. Insulin or diabetes medicines, as well as exercise in general, helps lower ...

Design and experiment of bidirectional torsion-bar balancing machine%某扭杆式双向平衡机设计及试验分析

Institute of Scientific and Technical Information of China (English)

张鹏; 范树迁; 石明全

2011-01-01

传统的扭杆式平衡机设计通常仅为单向平衡服务,因工艺流程等原因,难以用于有双向平衡需求的场合.但某俯仰机构需要双向平衡自身重力矩,且平衡机构需达到明确的使用寿命要求.为此根据经典的扭杆平衡机的设计理论,采用实心扭杆与空心扭杆串联的方式,设计了其扭杆平衡机系统,并对其中的关键结构-扭杆进行了强度、刚度校核.双向平衡机工作在交变应力状态下,针对双向平衡可能带来的风险进行了工艺研究和修订,通过预扭试验验证了利用扭杆式平衡机进行双向平衡的可行性.在此基础上,运用有限元方法进行了疲劳分析,预测了其使用寿命,为该扭杆式双向平衡机的使用和维护提供了有力支持.%Generally,the torsion bar type balance machine is almost applied to balance torsional loads in a single direction,and rarely used to be a two-way balance machine because of some technology difficulties. However,a specified pitching mechanism requires a such kind of balance machine to eliminate the gravitational moment which may occurs in two reverse directions ,and also has specific requirement to its service life. Therefore ,a torsion bar type balancing machine, containing a hollow torsion bar serial connecting a solid one,is designed to gain this ends.And the strength as well as the stiffness of the torsion bars is evaluated. Since the alternated stresses with the ma chine on working may cause unpredictable results, the traditional processing flow for the torsion bar type balance machine is revised to suit the design,and a pre-twist experiment is conducted to verify the feasibility of the design method and technology processes. Further- more,the fatigue life is evaluated based on finite element analysis to support the machine maintenance.

Enrichment of extruded snack products with whey protein

Directory of Open Access Journals (Sweden)

Mladen Brnčić

2008-08-01

Full Text Available Highest share in products with whey proteins addition belongs to aromatised drinks, aromatised protein bars and various dietetic preparations. In the last few years, there is increased use of the extrusion process for production of food products. This process is, besides other things, used for obtaining directly expanded products, which are immediately packed and sent on market after mechanical and thermal treatment in extruder, or after drying for a short time. One of these food products is “snack” food. Snack food is made with twin corotating screw extruders, in which raw materials are submitted to high temperatures and short time, with intensive expansion and rapid pressure drop. For the production of this category of food products, basic ingredients like corn, wheat, rye and rice, with the maximum of 9 % of proteins, are used. With the development of extrusion technology, special attention is focused on the enrichment of extruded products with different types of proteins, including proteins. In this paper, review of the newest research and achievements in embedding various types of whey concentrates in snack food will be represented. This category of food products for direct consummation is constantly increasing, and addition of whey protein concentrate adds better nutritional value and increased functionality.

The effects of a nutrition education intervention on vending machine sales on a university campus.

Science.gov (United States)

Brown, Mary V; Flint, Matthew; Fuqua, James

2014-01-01

To determine the effects of a nutrition information intervention on the vending machine purchases on a college campus. Five high-use vending machines were selected for the intervention, which was conducted in the fall of 2011. Baseline sales data were collected in the 5 machines prior to the intervention. At the time of the intervention, color-coded stickers were placed near each item selection to identify less healthy (red), moderately healthy (yellow), and more healthy (green) snack items. Sales data were collected during the 2-week intervention. Purchases of red- and yellow-stickered foods were reduced in most of the machines; moreover, sales of the green-stickered items increased in all of the machines. The increased purchases of healthier snack options demonstrate encouraging patterns that support more nutritious and healthy alternatives in vending machines.

Adolescent television viewing and unhealthy snack food consumption: the mediating role of home availability of unhealthy snack foods.

Science.gov (United States)

Pearson, Natalie; Biddle, Stuart J H; Williams, Lauren; Worsley, Anthony; Crawford, David; Ball, Kylie

2014-02-01

To examine whether home availability of energy-dense snack foods mediates the association between television (TV) viewing and energy-dense snack consumption among adolescents. Cross-sectional. Secondary schools in Victoria, Australia. Adolescents (n 2984) from Years 7 and 9 of secondary school completed a web-based survey, between September 2004 and July 2005, assessing their energy-dense snack food consumption, school-day and weekend-day TV viewing and home availability of energy-dense snack foods. School-day and weekend-day TV viewing were positively associated with energy-dense snack consumption among adolescent boys (β = 0·003, P snack foods among adolescent boys and girls and home availability of energy-dense snack foods was positively associated with energy-dense snack food consumption among boys (β = 0·26, P snack consumption. The results of the present study suggest that TV viewing has a significant role to play in adolescent unhealthy eating behaviours. Future research should assess the efficacy of methods to reduce adolescent energy-dense snack food consumption by targeting parents to reduce home availability of energy-dense foods and by reducing TV viewing behaviours of adolescents.

Students' beliefs and behaviour regarding low-calorie beverages, sweets or snacks: are they affected by lessons on healthy food and by changes to school vending machines?

Science.gov (United States)

Kocken, Paul L; van Kesteren, Nicole M C; Buijs, Goof; Snel, Jeltje; Dusseldorp, Elise

2015-06-01

To study the effects of school lessons about healthy food on adolescents' self-reported beliefs and behaviour regarding the purchase and consumption of soft drinks, water and extra foods, including sweets and snacks. The lessons were combined with the introduction of lower-calorie foods, food labelling and price reductions in school vending machines. A cluster-randomized controlled design was used to allocate schools to an experimental group (i.e. lessons and changes to school vending machines) and a control group (i.e. 'care as usual'). Questionnaires were used pre-test and post-test to assess students' self-reported purchase of extra products and their knowledge and beliefs regarding the consumption of low-calorie products. Secondary schools in the Netherlands. Twelve schools participated in the experimental group (303 students) and fourteen in the control group (311 students). The students' mean age was 13.6 years, 71.5% were of native Dutch origin and mean BMI was 18.9 kg/m(2). At post-test, the experimental group knew significantly more about healthy food than the control group. Fewer students in the experimental group (43%) than in the control group (56%) reported bringing soft drinks from home. There was no significant effect on attitude, social norm, perceived behavioural control and intention regarding the consumption of low-calorie extra products. The intervention had limited effects on students' knowledge and self-reported behaviour, and no effect on their beliefs regarding low-calorie beverages, sweets or snacks. We recommend a combined educational and environmental intervention of longer duration and engaging parents. More research into the effects of such interventions is needed.

Peer influence on snacking behavior in adolescence

OpenAIRE

Wouters, E.J.M.; Geenen, Rinie; Kremers, Stef; Dagnelie, Pieter; Larsen, Junilla

2010-01-01

To examine the association of adolescents' snack and soft drink consumption with friendship group snack and soft drink consumption, availability of snacks and soft drinks at school, and personal characteristics, snack and soft drink consumption was assessed in 749 adolescents (398 girls, 351 boys, age 12.4 - 17.6 years), and their friends, and snack and soft drink availability at schools was measured. In regression analysis, consumption by friends, snack and soft drink availability within sch...

Educational nutrition messaging at breakfast reduces snack intake and influences snack preferences in adult men and women.

Science.gov (United States)

Baum, Jamie I; Gaines, Brianna L; Kubas, Gabrielle C; Mitchell, Charlayne F; Russell, Sarah L

2017-10-01

Breakfast skipping is associated with increased risk of weight gain and obesity in young adults, possibly due to increased snacking later in the day. Recent research suggests that providing and animal versus a plant source of protein at breakfast can reduce snack intake later in the day. In addition, providing nutrition information via a nutrition label, front-of-pack information, or via text messaging has been shown to help individuals make healthier food choices. The objective of this study was to determine if educational nutrition messaging and protein source influenced snack intake 2 h following the breakfast meal. Participants (n = 33) were randomly assigned to one of two groups: educational nutrition messaging (EM; n = 16) or no messaging (NM; n = 17) group. The study was conducted using a randomized, cross-over design in which each participant received each of two breakfast beverages, whey protein- (WP) and pea protein (PP)- based. Appetite was assessed at 0, 15, 30, 60, 90, and 120 min after each test breakfast using visual analog scales. Participants were then provided with a selection of healthy and unhealthy snacks for 60 min. There was no effect of protein source on appetite or snack intake. However, participants presented with EM had reduced snack intake over the snacking period compared to NM (P = 0.058) and, of the snacks consumed, the EM group consumed a higher percentage of healthy versus unhealthy snacks compared to NM (P snack intake, but EM may help play a role in reducing snack intake between meals. Copyright © 2017 Elsevier Ltd. All rights reserved.

Shape of snack foods does not predict snack intake in a sample of preschoolers: a cross-over study

OpenAIRE

Boyer Lauren E; Laurentz Sara; McCabe George P; Kranz Sibylle

2012-01-01

Abstract Background In the past decade, the proportion snacking has increased. Snack foods consumed are predominantly not nutritious foods. One potential venue to increase children’s diet quality is to offer healthy snack foods and we explored if shaped snack foods would lead to increased consumption. Methods We investigated the consumption of high-fiber snacks (banana bread, pancakes, and sandwiches) served either in normal (round, square) or shaped (heart, hands, animals) form to preschoole...

Character Apps for Children's Snacks: Effects of Character Awareness on Snack Selection and Consumption Patterns.

Science.gov (United States)

Putnam, Marisa M; Cotto, Caroline E; Calvert, Sandra L

2018-04-01

Media characters are used to market snacks that are typically of poor nutritional value, which has been linked to childhood obesity. This study examines whether children's snack selections and consumption patterns are influenced by an app depicting a popular children's media character, as well as the role that children's awareness of the character plays. The results can increase our understanding of how to encourage healthier snack selection and consumption in newer game-based marketing venues, such as apps. Four- and 5-year-old children (N = 132) played a bowling game on an iPad with no character or with a character holding either healthier or unhealthy snacks. After app-play, children selected and consumed healthier or unhealthy snacks. Children's awareness of the character was measured by children's verbalizations of the character's name during or after app-play. An ordered logistic regression found no significant effect of treatment conditions compared with the control group. Within treatment conditions, awareness of the character led to selection and consumption of more healthy snacks in the healthier condition (odds ratio β = 10.340, P = 0.008), and of unhealthy snacks in the unhealthy condition (odds ratio β = 0.228, P = 0.033), but children were unaware that the character influenced their decisions. Results suggest that young children will choose and consume healthier, not just unhealthy, products when they are aware that a popular character in an app is associated with the snack, potentially leading to healthier eating patterns.

Peer influence on snacking behavior in adolescence

NARCIS (Netherlands)

MD E.J.M. Wouters; Rinie Geenen; Stef Kremers; Pieter Dagnelie; Junilla Larsen

2010-01-01

To examine the association of adolescents' snack and soft drink consumption with friendship group snack and soft drink consumption, availability of snacks and soft drinks at school, and personal characteristics, snack and soft drink consumption was assessed in 749 adolescents (398 girls, 351 boys,

Discrepancy between snack choice intentions and behavior

NARCIS (Netherlands)

Weijzen, P.L.G.; Graaf, de C.; Dijksterhuis, G.B.

2008-01-01

Objective To investigate dietary constructs that affect the discrepancy between intentioned and actual snack choice. Design Participants indicated their intentioned snack choice from a set of 4 snacks (2 healthful, 2 unhealthful). One week later, they actually chose a snack from the same set. Within

Snack Food, Satiety, and Weight123

OpenAIRE

Njike, Valentine Yanchou; Smith, Teresa M; Shuval, Omree; Shuval, Kerem; Edshteyn, Ingrid; Kalantari, Vahid; Yaroch, Amy L

2016-01-01

In today’s society, snacking contributes close to one-third of daily energy intake, with many snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to snacking are affected by a multitude of factors on individual, social, and environmental levels. Social norms, for example, that emphasize healthful eating are likely to increase the intake of nutrient-rich snacks. In addition, satiety, the feeling of fullness that persists after eating, is an important factor in s...

Healthier vending machines in workplaces: both possible and effective.

Science.gov (United States)

Gorton, Delvina; Carter, Julie; Cvjetan, Branko; Ni Mhurchu, Cliona

2010-03-19

To develop healthier vending guidelines and assess their effect on the nutrient content and sales of snack products sold through hospital vending machines, and on staff satisfaction. Nutrition guidelines for healthier vending machine products were developed and implemented in 14 snack vending machines at two hospital sites in Auckland, New Zealand. The guidelines comprised threshold criteria for energy, saturated fat, sugar, and sodium content of vended foods. Sales data were collected prior to introduction of the guidelines (March-May 2007), and again post-introduction (March-May 2008). A food composition database was used to assess impact of the intervention on nutrient content of purchases. A staff survey was also conducted pre- and post-intervention to assess acceptability. Pre-intervention, 16% of staff used vending machines once a week or more, with little change post-intervention (15%). The guidelines resulted in a substantial reduction in the amount of energy (-24%), total fat (-32%), saturated fat (-41%), and total sugars (-30%) per 100 g product sold. Sales volumes were not affected, and the proportion of staff satisfied with vending machine products increased. Implementation of nutrition guidelines in hospital vending machines led to substantial improvements in nutrient content of vending products sold. Wider implementation of these guidelines is recommended.

Offline detection of broken rotor bars in AC induction motors

Science.gov (United States)

Powers, Craig Stephen

ABSTRACT. OFFLINE DETECTION OF BROKEN ROTOR BARS IN AC INDUCTION MOTORS. The detection of the broken rotor bar defect in medium- and large-sized AC induction machines is currently one of the most difficult tasks for the motor condition and monitoring industry. If a broken rotor bar defect goes undetected, it can cause a catastrophic failure of an expensive machine. If a broken rotor bar defect is falsely determined, it wastes time and money to physically tear down and inspect the machine only to find an incorrect diagnosis. Previous work in 2009 at Baker/SKF-USA in collaboration with the Korea University has developed a prototype instrument that has been highly successful in correctly detecting the broken rotor bar defect in ACIMs where other methods have failed. Dr. Sang Bin and his students at the Korea University have been using this prototype instrument to help the industry save money in the successful detection of the BRB defect. A review of the current state of motor conditioning and monitoring technology for detecting the broken rotor bar defect in ACIMs shows improved detection of this fault is still relevant. An analysis of previous work in the creation of this prototype instrument leads into the refactoring of the software and hardware into something more deployable, cost effective and commercially viable.

Discrepancy between Snack Choice Intentions and Behavior

Science.gov (United States)

Weijzen, Pascalle L. G.; de Graaf, Cees; Dijksterhuis, Garmt B.

2008-01-01

Objective: To investigate dietary constructs that affect the discrepancy between intentioned and actual snack choice. Design: Participants indicated their intentioned snack choice from a set of 4 snacks (2 healthful, 2 unhealthful). One week later, they actually chose a snack from the same set. Within 1 week after the actual choice, they completed…

Novae news

CERN Document Server

2012-01-01

As announced in the previous Bulletin, Novae has opened a new snack bar on the Flagstaff car park, just a few metres from CERN's reception area (Building 33).   Just a few metres from the CERN Reception, the new Novae snack point welcomes visitors and CERNois. Opening hours Currently: Monday to Friday, 8 a.m. to 4 p.m. From September: Monday to Friday, 7:45 a.m. to 5 p.m.; Saturdays from 8 a.m. to 2 p.m. The snack bar selection includes breakfast, starting at 2.70 CHF, cold dishes from 5 CHF, and hot dishes from 6 CHF.   Novae has also installed a 24-hour-a-day food vending machine in the CERN hostel (Building 39) and in Building 13. You can buy pasta and cooked dishes for 6.50 CHF to 8 CHF. In addition, a groceries vending machine has been installed in the main building, just across from the news kiosk. Nearly 60 different items are available around the clock. Finally, Novae has introduced a new payment system in several buildings on the Meyrin site. It accepts credit ca...

Associations between general parenting, restrictive snacking rules, and adolescent's snack intake. The roles of fathers and mothers and interparental congruence.

Science.gov (United States)

Gevers, Dorus W M; van Assema, Patricia; Sleddens, Ester F C; de Vries, Nanne K; Kremers, Stef P J

2015-04-01

Little research has been done on the role of fathers and parenting congruence between mothers and fathers. This study aimed to clarify the roles of general parenting and restrictive snacking rules set by fathers and mothers, and to explore parenting congruence in explaining adolescents' snack intake. Adolescents aged 11 to 15 completed a questionnaire assessing their perception of general parenting constructs (i.e. nurturance, structure, behavioral control, coercive control, and overprotection), restrictive snacking rules set by their fathers and mothers, and their own energy-dense snack intakes between meals. Scores for mothers were significantly higher on all constructs than for fathers, except for coercive control. Generally, higher scores on general parenting constructs were associated with higher scores on restrictive snacking rules (most of the associations being significant). Most general parenting constructs were unrelated to the respondents' number of snacks consumed. The use of restrictive snacking rules by both fathers and mothers was significantly and negatively related to respondents' snack intake. Moderation analyses indicated that high levels of incongruence between parents attenuated the favorable impact of fathers' rules and nurturance on their children's snacking, but interactions of congruence with three other paternal scales and all maternal scales were absent. Our findings indicate that both paternal and maternal general parenting and restrictive snacking rules play important roles in adolescents' snacking, and that high parental incongruence regarding restrictive snacking rules and nurturance could be undesirable. Copyright © 2014 Elsevier Ltd. All rights reserved.

"Snacks" saludables (Smart Snacks)

Centers for Disease Control (CDC) Podcasts

2011-08-22

En este podcast para niños, los chicos de Kidtastics presentan algunas buenas ideas de refrigerios o “snacks” que ayudan a mantener al cuerpo con energía.  Created: 8/22/2011 by National Center for Emerging and Zoonotic Infectious Diseases (NCEZID).   Date Released: 12/29/2011.

Snacking Patterns of Preschool-Aged Children: Opportunity for Improvement.

Science.gov (United States)

Hutchinson, Joy M; Watterworth, Jessica C; Haines, Jess; Duncan, Alison M; Mirotta, Julia A; Ma, David W L; Buchholz, Andrea C

2018-03-01

Dietary patterns established in childhood track into adulthood. Despite this, little research has explored preschoolers' snacking. This study examined snacking patterns (frequency, quality, quantity) of preschool-aged boys and girls. Cross-sectional data were collected on 52 children (23 males; 3.4 ± 1.1 years of age; BMI 16.1 ± 1.4 kg/m 2 ) enrolled in the Guelph Family Health Study pilot. Parent-reported 3-day food records were analyzed for children's snacking patterns including frequency (number of snacking occasions per day), quantity (percent energy from snacks) and quality (inclusion of food groups from Eating Well with Canada's Food Guide, macronutrient distribution, sugary and salty snacks). Mann-Whitney U tests examined sex differences in snacking patterns. Ninety-six percent of children snacked daily, consuming a mean of 2.3 ± 0.7 snacks per day. Snacks accounted for one-third of daily energy. 78% of boys' versus 63% of girls' snacks contained a food group (P = 0.016). Boys consumed significantly fewer sugary snacks (0.5 ± 0.4 vs 0.9 ± 0.6 snacks per day, P = 0.016), although the percent of snack calories from sugar for both boys and girls was high (group mean 37.2 ± 6.7%). Nearly all preschoolers in this study snacked daily, and consumed a variety of snack foods. Boys' and girls' snacking preferences begin to diverge early in life. Preschool children should be encouraged to consume healthful snacks.

MRTD: man versus machine

Science.gov (United States)

van Rheenen, Arthur D.; Taule, Petter; Thomassen, Jan Brede; Madsen, Eirik Blix

2018-04-01

We present Minimum-Resolvable Temperature Difference (MRTD) curves obtained by letting an ensemble of observers judge how many of the six four-bar patterns they can "see" in a set of images taken with different bar-to-background contrasts. The same images are analyzed using elemental signal analysis algorithms and machine-analysis based MRTD curves are obtained. We show that by adjusting the minimum required signal-to-noise ratio the machine-based MRTDs are very similar to the ones obtained with the help of the human observers.

Sensory evaluation of gluten-free quinoa whole grain snacks

Directory of Open Access Journals (Sweden)

Talwinder S. Kahlon

2016-12-01

Full Text Available Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been observed to have wound healing potential. All the snacks contained 6% corn oil and 2% salt. Snack dough was prepared using 120 mL water for 100 g dry ingredients. About 20 g of snack dough was placed on center of preheated KrumKake Express Baker and cooked for 2 min. Seventy in-house volunteers judged Color/Appearance of Quinoa, Quinoa-Cayenne Pepper and Quinoa-Ginger snacks significantly (p ≤ 0.05 higher than Quinoa-Turmeric snacks. Odor/Aroma of Quinoa-Ginger snacks was significantly higher than other snacks tested. Texture/Mouth-feel of Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric snacks was similar and significantly higher than Quinoa snacks. Taste/Flavor and Acceptance was similar in four kinds of snacks tested. Water activity of all the snacks tested ranged from 0.41–0.55 suggesting that these snacks were crispy with good antimicrobial stability. These snacks would be quite filling due to their expansion of 2.6–3.1 times due to high porosity. Acceptance of snacks tested was Quinoa 79%, Quinoa-Cayenne Pepper 77%, Quinoa-Ginger 73% and Quinoa-Turmeric 70%. These snacks contained only 3–4 ingredients and could be made in any house kitchen or commercial production. Acceptance of 70–79% is very desirable. These healthy nutritious gluten-free quinoa snacks offer choice for all including vegetarians and individuals hypersensitive to gluten.

Sensory evaluation of gluten-free quinoa whole grain snacks.

Science.gov (United States)

Kahlon, Talwinder S; Avena-Bustillos, Roberto J; Chiu, Mei-Chen M

2016-12-01

Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been observed to have wound healing potential. All the snacks contained 6% corn oil and 2% salt. Snack dough was prepared using 120 mL water for 100 g dry ingredients. About 20 g of snack dough was placed on center of preheated KrumKake Express Baker and cooked for 2 min. Seventy in-house volunteers judged Color/Appearance of Quinoa, Quinoa-Cayenne Pepper and Quinoa-Ginger snacks significantly ( p ≤ 0.05) higher than Quinoa-Turmeric snacks. Odor/Aroma of Quinoa-Ginger snacks was significantly higher than other snacks tested. Texture/Mouth-feel of Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric snacks was similar and significantly higher than Quinoa snacks. Taste/Flavor and Acceptance was similar in four kinds of snacks tested. Water activity of all the snacks tested ranged from 0.41-0.55 suggesting that these snacks were crispy with good antimicrobial stability. These snacks would be quite filling due to their expansion of 2.6-3.1 times due to high porosity. Acceptance of snacks tested was Quinoa 79%, Quinoa-Cayenne Pepper 77%, Quinoa-Ginger 73% and Quinoa-Turmeric 70%. These snacks contained only 3-4 ingredients and could be made in any house kitchen or commercial production. Acceptance of 70-79% is very desirable. These healthy nutritious gluten-free quinoa snacks offer choice for all including vegetarians and individuals hypersensitive to gluten.

APPLICATIONS OF SPACERS MADE WITH DOUBLE BAR RASCHEL MACHINE

Directory of Open Access Journals (Sweden)

DÍAZ-GARCÍA Pablo

2016-05-01

Full Text Available Nowadays, textile technologies develop to adapt their different techniques for creating new products for the different sectors of application every day. Particularly, warp knitted fabrics and warp-knitting technology have applications in all different groups of technical textiles. It could be the most applied technique, the most versatile technology to develop new textile products for the new textile market. Warp knitted fabrics play the most important role among the technical textile fabrics. This technology is used in different product groups such as mobile textiles (car seat covers, dashboard cover, industrial textiles (composites, medical textiles (anti-decubitus blankets, sports textiles and foundation garments (bra cups, pads for swimwear. This study presents some examples of the application of this technology in some markets Within the market of technical textile, medical textile has an increasing relevance and knitted fabrics and knitting technology, at the same time, play a very important role in the fields of technical and medical textiles. Studies have demonstrated that knitted structures possess excellent mechanical properties and can promote more effective regenerative medicine, tissue repair, ligament, tendon cartilage, reconstruction, etc. The aim of this paper is to present different possibilities of textiles developed with this kind of structures, to present different alternatives, different examples of products obtained with this kind of textile structure combined with the correct kind of textile fiber. In this kind of technology, double-bar Raschel machines used for producing three-dimensional textiles, spacers, play an important role.

Nutritional value of foods sold in vending machines in a UK University: Formative, cross-sectional research to inform an environmental intervention.

Science.gov (United States)

Park, Hanla; Papadaki, Angeliki

2016-01-01

Vending machine use has been associated with low dietary quality among children but there is limited evidence on its role in food habits of University students. We aimed to examine the nutritional value of foods sold in vending machines in a UK University and conduct formative research to investigate differences in food intake and body weight by vending machine use among 137 University students. The nutrient content of snacks and beverages available at nine campus vending machines was assessed by direct observation in May 2014. Participants (mean age 22.5 years; 54% males) subsequently completed a self-administered questionnaire to assess vending machine behaviours and food intake. Self-reported weight and height were collected. Vending machine snacks were generally high in sugar, fat and saturated fat, whereas most beverages were high in sugar. Seventy three participants (53.3%) used vending machines more than once per week and 82.2% (n 60) of vending machine users used them to snack between meals. Vending machine accessibility was positively correlated with vending machine use (r = 0.209, P = 0.015). Vending machine users, compared to non-users, reported a significantly higher weekly consumption of savoury snacks (5.2 vs. 2.8, P = 0.014), fruit juice (6.5 vs. 4.3, P = 0.035), soft drinks (5.1 vs. 1.9, P = 0.006), meat products (8.3 vs. 5.6, P = 0.029) and microwave meals (2.0 vs. 1.3, P = 0.020). No between-group differences were found in body weight. Most foods available from vending machines in this UK University were of low nutritional quality. In this sample of University students, vending machine users displayed several unfavourable dietary behaviours, compared to non-users. Findings can be used to inform the development of an environmental intervention that will focus on vending machines to improve dietary behaviours in University students in the UK. Copyright © 2015 Elsevier Ltd. All rights reserved.

Snacking behavior in adolescence: the influence of peer group members and school availability of snacks and soft drinks

NARCIS (Netherlands)

MD E.J.M. Wouters

2009-01-01

Objective: Frequent high caloric intake (snacking) induces overweight. The aim of this study was to examine the impact of social and physical environmental factors on the snacking behavior of adolescents. Design: cross-sectional population based study Method: Snacking behavior of individuals and

Are products sold in university vending machines nutritionally poor? A food environment audit.

Science.gov (United States)

Grech, Amanda; Hebden, Lana; Roy, Rajshri; Allman-Farinelli, Margaret

2017-04-01

(i) To audit the nutritional composition, promotion and cost of products available from vending machines available to young adults; and (ii) to examine the relationship between product availability and sales. A cross-sectional analysis of snacks and beverages available and purchased at a large urban university was conducted between March and September 2014. Sales were electronically tracked for nine months. A total of 61 vending machines were identified; 95% (n = 864) of the available snacks and 49% of beverages (n = 455) were less-healthy items. The mean (SD) nutrient value of snacks sold was: energy 1173 kJ (437.5), saturated fat 5.36 g (3.6), sodium 251 mg (219), fibre 1.56 g (1.29) and energy density 20.16 kJ/g (2.34) per portion vended. There was a strong correlation between the availability of food and beverages and purchases (R 2 = 0.98, P Vending machines market and sell less-healthy food and beverages to university students. Efforts to improve the nutritional quality are indicated and afford an opportunity to improve the diet quality of young adults, a group at risk of obesity. © 2016 Dietitians Association of Australia.

Impact of the HEALTHY study on vending machine offerings in middle schools

Science.gov (United States)

The purpose of this study is to report the impact of the three-year middle school-based HEALTHY study on intervention school vending machine offerings. There were two goals for the vending machines: serve only dessert/snack foods with 200 kilocalories or less per single serving package, and eliminat...

Understanding the influence of the snack definition on the association between snacking and obesity: a review.

Science.gov (United States)

Gregori, Dario; Foltran, Francesca; Ghidina, Marco; Berchialla, Paola

2011-05-01

The aim of the present study is to understand how different definitions of snacking influence the estimated probability of obesity in the presence of concurrent risk factors. Factors influencing obesity were evaluated by reviewing the relevant literature through a PUBMED search. Six different modalities to define snack consumption were identified. A Bayesian network model in which nodes represent the variables that the retrieved studies indicate as affecting the probability of obesity was implemented and used to estimate the individual risk of developing obesity taking into account the concurrent effect of the considered risk factors. For a subject with a given profile of factors, the probability of obesity varies according to the chosen definition of snacking, up to maximum of 70%. The variability of the probability of obesity attributable to the chosen definition of snacking is very high and may threaten any conclusion about the effect of snacking, which may be related to the specific definitions adopted in the study.

The Nutrient Density of Snacks: A Comparison of Nutrient Profiles of Popular Snack Foods Using the Nutrient-Rich Foods Index.

Science.gov (United States)

Hess, Julie; Rao, Goutham; Slavin, Joanne

2017-01-01

Background: Although Americans receive almost a quarter of their daily energy from snacks, snacking remains a poorly defined and understood eating occasion. However, there is little dietary guidance about choosing snacks. Families, clinicians, and researchers need a comprehensive approach to assessing their nutritional value. Objective: To quantify and compare the nutrient density of commonly consumed snacks by their overall nutrient profiles using the Nutrient-Rich Foods (NRF) Index 10.3. Methods: NRF Index scores were calculated for the top 3 selling products (based on 2014 market research data) in different snack categories. These NRF scores were averaged to provide an overall nutrient-density score for each category. Results: Based on NRF scores, yogurt (55.3), milk (52.5), and fruit (30.1) emerged as the most nutrient-dense snacks. Ice cream (-4.4), pies and cakes (-11.1), and carbonated soft drinks (-17.2) emerged as the most nutrient-poor snacks. Conclusions: The NRF Index is a useful tool for assessing the overall nutritional value of snacks based on nutrients to limit and nutrients to encourage.

[Snacks consumption among residents in Shenzhen City].

Science.gov (United States)

Shang, Qinggang; Cao, Keke; Xu, Jiazhang; Yuan, Xueli; Zhuo, Zhipeng; Xu, Jian; Pan, Peng

2014-07-01

To describe the status of snacks consumption among residents in Shenzhen. By a multiple stage probability proportionate to size sampling, 12 communities were randomly selected from 8 districts of Shenzhen based on population proportion. In the second stage, 30 households were randomly selected from each community. In each household, 2 years or older were invited to take dietary survey. There were 66.1% residents consuming snacks. More girls ate snacks than boys (chi2 = 11.552, P snacks than adults (chi2 = 27.207, P snacks were 107.8 kcal (451.5 kJ), 1.7 g, 0.8 g, 22.0 g, 1.1 g, 23.1 microg, 8.3 mg, 1.1 mg,17.0 mg, 9.3 mg, 21.0 mg, 0.8 mg and 0.4 mg. Food categories the most frequently consumed as snacks were fruit, pastry, milk and products, beverages and grains. It's important to strengthen the diet education among residents in Shenzhen, especially the knowledge how to select snacks correctly and rationally.

Health-promoting vending machines: evaluation of a pediatric hospital intervention.

Science.gov (United States)

Van Hulst, Andraea; Barnett, Tracie A; Déry, Véronique; Côté, Geneviève; Colin, Christine

2013-01-01

Taking advantage of a natural experiment made possible by the placement of health-promoting vending machines (HPVMs), we evaluated the impact of the intervention on consumers' attitudes toward and practices with vending machines in a pediatric hospital. Vending machines offering healthy snacks, meals, and beverages were developed to replace four vending machines offering the usual high-energy, low-nutrition fare. A pre- and post-intervention evaluation design was used; data were collected through exit surveys and six-week follow-up telephone surveys among potential vending machine users before (n=293) and after (n=226) placement of HPVMs. Chi-2 statistics were used to compare pre- and post-intervention participants' responses. More than 90% of pre- and post-intervention participants were satisfied with their purchase. Post-intervention participants were more likely to state that nutritional content and appropriateness of portion size were elements that influenced their purchase. Overall, post-intervention participants were more likely than pre-intervention participants to perceive as healthy the options offered by the hospital vending machines. Thirty-three percent of post-intervention participants recalled two or more sources of information integrated in the HPVM concept. No differences were found between pre- and post-intervention participants' readiness to adopt healthy diets. While the HPVM project had challenges as well as strengths, vending machines offering healthy snacks are feasible in hospital settings.

Depletion sensitivity predicts unhealthy snack purchases.

Science.gov (United States)

Salmon, Stefanie J; Adriaanse, Marieke A; Fennis, Bob M; De Vet, Emely; De Ridder, Denise T D

2016-01-01

The aim of the present research is to examine the relation between depletion sensitivity - a novel construct referring to the speed or ease by which one's self-control resources are drained - and snack purchase behavior. In addition, interactions between depletion sensitivity and the goal to lose weight on snack purchase behavior were explored. Participants included in the study were instructed to report every snack they bought over the course of one week. The dependent variables were the number of healthy and unhealthy snacks purchased. The results of the present study demonstrate that depletion sensitivity predicts the amount of unhealthy (but not healthy) snacks bought. The more sensitive people are to depletion, the more unhealthy snacks they buy. Moreover, there was some tentative evidence that this relation is more pronounced for people with a weak as opposed to a strong goal to lose weight, suggesting that a strong goal to lose weight may function as a motivational buffer against self-control failures. All in all, these findings provide evidence for the external validity of depletion sensitivity and the relevance of this construct in the domain of eating behavior. Copyright © 2015 Elsevier Ltd. All rights reserved.

[Storage of cereal bars with mesquite cotyledon (Prosopis chilensis (Mol) Stuntz)].

Science.gov (United States)

Escobar, B; Estévez, A M; Guiñez, M A

2000-06-01

The use of walnut or peanut in the elaboration of cereal bars represents a possible risk of undesirable changes during their storage due to their high content of unsaturated fatty acids in the oil; oxidizing of the fatty acids is one of the main causes of deterioration. Development of new snack products implies the use of packages that should protect the food against the damage caused by light and reduce the oxygen concentration of in their interior. The objective of this investigation was to evaluate the physical, chemical and sensory changes in the storage of cereal bars with peanut or walnut and mezquite cotyledon subjected to two thermal treatments, packed in cellophane or milky polypropilene. Four types of bars were elaborated with 6% of mezquite cotyledon, treated by microwaves or toasted, and with 18% of peanut or walnut. The bars were stored for 90 days at room temperature; and each 30 days it was measured moisture content, peroxides index, water activity, sensory quality and acceptability. The peroxides values (4.9-13.8 meq/kg of oil) indicates that the shelf life of the bars in all the studied treatments was 90 days. The packaging materials used allows to maintain in good conditions, for 3 months, the cereals bars of moisture (7.4-11.2%), water activity (0.50-0.65) and sensory acceptability.

An exploration of adolescent snacking conventions and dilemmas

DEFF Research Database (Denmark)

Bech-Larsen, Tino; Jensen, Birger Boutrup; Pedersen, Susanne

2010-01-01

Purpose – Snacking has been characterized as normatively unrestricted and identified as one of the main causes of adolescent obesity. The purpose of this paper is not to question the relation between obesity and snacking, but to ask to which extent adolescent snacking is socially unrestricted...... and to explore adolescent perceptions of the potential conventions and dilemmas involved in snacking. Design/methodology/approach – Referring to previous research in food choice dilemmas and conventions, the paper starts out by discussing potential implications for adolescent snacking in different social...... contexts. Following this, the design, implementation and results of three focus groups, aiming at an exploration of adolescent snacking perceptions is described. Findings – By identifying two distinct forms of adolescent snacking, i.e. ‘‘in-between meals’’ and ‘‘fun snacks’’, the results of the focus...

Studies on soft centered coated snacks.

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Pavithra, A S; Chetana, Ramakrishna; Babylatha, R; Archana, S N; Bhat, K K

2013-04-01

Roasted groundnut seeds, amaranth and dates pulp formed the center filling which was coated with sugar, breadings, desiccated coconut and roasted Bengalgram flour (BGF) to get 4 coated snacks. Physicochemical characteristics, microbiological profile, sorption behaviour and sensory quality of 4 coated snacks were determined. Centre filling to coating ratio of the products were in the range of 3:2-7:1, the product having BGF coating had the thinnest coating. Center filling had soft texture and the moisture content was 10.2-16.2% coating had lower moisture content (4.4-8.6%) except for Bengal gram coating, which had 11.1% moisture. Sugar coated snack has lowest fat (11.6%) and protein (7.2%) contents. Desiccated coconut coated snack has highest fat (25.4%) and Bengal gram flour coated snack had highest protein content (15.4%). Sorption studies showed that the coated snack had critical moisture content of 11.2-13.5%. The products were moisture sensitive and hence require packaging in films having higher moisture barrier property. In freshly prepared snacks coliforms, yeast and mold were absent. Mesophillic aerobes count did not show significant change during 90 days of storage at 27 °C and 37 °C. Sensory analysis showed that products had a unique texture due to combined effect of fairly hard coating and soft center. Flavour and overall quality of all the products were rated as very good.

Snacking patterns, diet quality, and cardiovascular risk factors in adults

Science.gov (United States)

2014-01-01

Background The relationship of snacking patterns on nutrient intake and cardiovascular risk factors (CVRF) in adults is unknown. The aim of this study was to examine the associations of snacking patterns with nutrient intake, diet quality, and a selection of CVRF in adults participating in the 2001-2008 National Health and Nutrition Examination Survey. Methods 24-hour dietary recalls were used to determine intake and cluster analysis was used to identify the snacking patterns. Height and weight were obtained and the health indices that were evaluated included diastolic and systolic blood pressure, high density lipoprotein-cholesterol, low density lipoprotein cholesterol, triacylglycerides, blood glucose, and insulin. Results The sample was participants (n = 18,988) 19+ years (50% males; 11% African-Americans; 72% white, 12% Hispanic-Americans, and 5% other). Cluster analyses generated 12 distinct snacking patterns, explaining 61% of the variance in snacking. Comparisons of snacking patterns were made to the no snack pattern. It was found that miscellaneous snacks constituted the most common snacking pattern (17%) followed by cakes/cookies/pastries (12%) and sweets (9%). Most snacking patterns were associated with higher energy intakes. Snacking patterns cakes/cookies/pastries, vegetables/legumes, crackers/salty snacks, other grains and whole fruit were associated with lower intakes of saturated fatty acids. Added sugars intakes were higher in the cakes/cookies/pastries, sweets, milk desserts, and soft drinks patterns. Five snack patterns (cakes/cookies/pastries, sweets, vegetable/legumes, milk desserts, soft drinks) were associated with lower sodium intakes. Several snack patterns were associated with higher intakes of potassium, calcium, fiber, vitamin A, and magnesium. Five snacking patterns (miscellaneous snacks; vegetables/legumes; crackers/salty snacks; other grains; and whole fruit) were associated with better diet quality scores. Alcohol was associated with

A Polytime Algorithm Based on a Primal LP Model for the Scheduling Problem 1 vertical bar pmtn;p(j)=2;r(j)vertical bar Sigma w(j)C(j)

NARCIS (Netherlands)

Bouma, Harmen W.; Goldengorin, Boris; Lagakos, S; Perlovsky, L; Jha, M; Covaci, B; Zaharim, A; Mastorakis, N

2009-01-01

In this paper a Boolean Linear Programming (BLP) model is presented for the single machine scheduling problem 1 vertical bar pmtn; p(j) = 2;r(j)vertical bar Sigma w(j)C(j). The problem is a special case of the open problem 1 vertical bar pmtn; p(j) = p; r(j)vertical bar Sigma wj(g)C(j). We show that

Extruded snacks with the addition of different fish meals

Directory of Open Access Journals (Sweden)

Elenice Souza dos Reis GOES

2015-01-01

Full Text Available Abstract Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack. Tuna and sardine snacks had the highest iron levels. The most abundant fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids, with sardine, salmon and tuna snacks presenting the highest values of n-3 series fatty acids. Greater luminosity rate was reported for salmon snack, followed by tilapia, tuna and sardine snacks. The highest sensory acceptance index was verified in tilapia (78.07% and salmon (72.40%. A 9% addition of residue meals of tilapia, salmon and tuna improved the nutritional value of the snacks.

Healthy Snacks: Using Nutrient Profiling to Evaluate the Nutrient-Density of Common Snacks in the United States.

Science.gov (United States)

Hess, Julie M; Slavin, Joanne L

2017-09-01

To quantify and compare the nutrient-density of commonly consumed snacks using two nutrient-density measures, Nutrient Rich Foods Indices 9.3 (NRF 9.3) and 15.3 (NRF 15.3). Identify commonly consumed categories of snacks and individual snack foods, calculate NRF 9.3 and 15.3 scores, rank snacks by category and by individual food based on nutrient density, compare and contrast scores generated by the two NRF Indices. NRF 9.3 and 15.3 scores. Averages and standard deviations of nutrient-density scores for each snack category. Vegetables and coffee/tea received the highest category scores on both indices. Cakes/cookies/pastries and sweets had the lowest category scores. NRF 9.3 scores for individual snacks ranged from -46 (soda) to 524 (coffee). NRF 15.3 scores ranged from -45 (soda) to 736 (coffee). If added to food labels, NRF scores could help consumers identify more nutritious choices. The differences between NRF 9.3 and 15.3 scores generated for the same foods and the limitations of these indices highlight the need for careful consideration of which nutrient-density measure to include on food labels as well as consumer education. © 2017 Institute of Food Technologists®.

[Glycemic response to consumption of a cereals and legume (Phaseolus vulgaris) bar on healthy individuals].

Science.gov (United States)

Zambrano, Rosaura; Granito, Marisela; Valero, Yolmar

2013-06-01

The objective of this work was to formulate a cereals and legume (Phaseolus vulgaris) bar and assess its impact on the glycemic response of healthy individuals, in order to contribute to the healthy food supply beneficial to consumers. A mixture of cereals (corn and oats) and different percentages (20 and 30%) of Phaseolus vulgaris was used to formulate the bar. Additionally, a legume cereal bar without legumes (bar control) was prepared. The bar with 30% of Phaseolus vulgaris was selected through sensory evaluation, being scored with better flavor and texture. This combination of cereals and legumes aminoacid improves complementation and reaches the formulation criteria previously established. Chemical characterization indicated a higher protein content in the bar with 30% of Phaseolus vulgaris (13.55%) relative to the bar control (8.5%). The contents of fat, ash and dietary fiber did not differ between the two bars evaluated. However, the soluble fiber and resistant starch of the selected bar was a 32.05% and 18.67%, respectively, than in the control bar; this may contribute to decreasing the rate of glucose uptake. The selected bar presented a low glycemic index (49) and intermediate glycemic load (12.0) in healthy volunteers, which could lead to a possible reduction in the rate of absorption of glucose into the bloodstream, associated with a carbohydrate content of slow absorption. This bar represents a proposal of a healthy snack for the consumer.

Impact of the HEALTHY Study on Vending Machine Offerings in Middle Schools

Science.gov (United States)

Hartstein, Jill; Cullen, Karen W.; Virus, Amy; El Ghormli, Laure; Volpe, Stella L.; Staten, Myrlene A.; Bridgman, Jessica C.; Stadler, Diane D.; Gillis, Bonnie; McCormick, Sarah B.; Mobley, Connie C.

2011-01-01

Purpose/Objectives: The purpose of this study is to report the impact of the three-year middle school-based HEALTHY study on intervention school vending machine offerings. There were two goals for the vending machines: serve only dessert/snack foods with 200 kilocalories or less per single serving package, and eliminate 100% fruit juice and…

Efecto del proceso de fritura a vacío sobre la calidad de un pasabocas de mango (Manguifera indica L. Effect of vacuum frying process on the quality of a snack of mango (Manguifera indica L.

Directory of Open Access Journals (Sweden)

Rafael Humberto Villamizar V

2012-01-01

Full Text Available El consumo cada vez más creciente de pasabocas ha estimulado la búsqueda de procesos para mejorar su calidad. En este estudio se evaluó el comportamiento de los parámetros de calidad de un pasabocas frito hecho con mango (Manguifera indica L., utilizando vacío sobre una pasta elaborada con ese fruto. El proceso de fritura se realizó aplicando diferentes presiones de vacío (0.4, 0.5, 0.6 bar, temperaturas (100, 110 y 120 °C y tiempos (30, 45, 60, 75 y 90 seg. Los resultados mostraron que el vacío mejora las características de calidad del producto ya que los contenidos de grasa y humedad fueron muy bajos, la actividad de agua fue menor, la textura fue adecuada para las exigencias del mercado y el color presentó cambios muy pequeños en relación con los de la pasta. El mejor tratamiento fue 0.5 bar de presión, 110 °C de temperatura y 90 seg de inmersión.The latest trends in consumption of snacks, have led to the search for processes that enhance the quality of snack. The aim of this study was to observe the behavior of quality parameters of a fried snack made from mango (Manguifera indica L., using vacuum on a base of mango pulp and starch, in their preparation. The frying process was carried out using different vacuum pressures (0.4, 0.5, 0.6 bar, temperatures (100, 110 and 120 °C and times (30, 45, 60, 75 and 90s. The results showed that the vacuum improves the quality characteristics of the snacks, finding a fat and very low humidity contents, lower water activity, and texture, according to market products and a small color variation with respect to paste color. The best treatment was to 0.5 bar, 110 °C y 90s of immersion time.

After-school snack intake among Canadian children and adolescents.

Science.gov (United States)

Gilbert, Jo-Anne; Miller, Doris; Olson, Shannon; St-Pierre, Sylvie

2012-11-06

The article describes the after-school (AS) snacking pattern of young Canadians and its relationship with the amount of energy consumed daily and at dinner. We analyzed cross-sectional dietary data, measured by 24h recall, from 9,131 children and adolescents aged 4 to 18 years from the Canadian Community Health Survey, cycle 2.2 (2004). We evaluated AS snack intake; i.e., foods consumed Monday to Friday between 3:00 and 6:00 pm, excluding lunch and dinner. We also assessed the consumption frequency of AS snack items, the energy provided by AS snacks and total daily energy intake (TDEI) by age group and sex. Approximately 63% of respondents consumed AS snacks. AS snacks provided on average 1212[95%CI,1157-1268] kJ (290[95%CI,276-303] kcal), representing 13[95%CI,12-13]% of TDEI. Youth who consumed AS snacks contributing 1-418 kJ (1-99 kcal) reported lower TDEI than those who consumed no snack. Among AS snack consumers, TDEI was higher in groups consuming the highest amount of energy from AS snacks. Fruits were among the most frequently consumed food categories. However, the largest energy contributors were mostly foods that may be energy-dense and nutrient-poor, such as cookies, sugar-sweetened beverages and sweets. Considering that the majority of children and adolescents consumed AS snacks, that these snacks provided about 13% of their TDEI, and that the majority of the most frequently consumed snacks were generally energy-dense, nutrient-poor foods, the AS time period presents an opportunity to promote healthy eating in order to improve diet quality and potentially influence TDEI among Canadian children and adolescents.

[Use of mesquite cotyledon (Prosopis chilensis (Mol) Shuntz) in the manufacturing of cereal bars].

Science.gov (United States)

Estévez, A M; Escobar, B; Ugarte, V

2000-06-01

Cereal bars with peanut and walnut has shown to be snack foods of good organoleptic characteristics and high caloric value, due to their content of protein, lipids and carbohydrates. Cotyledons of mezquite seeds have a high protein content which biological quality improves with thermal processing like toasting, microwave or moist heat under pressure. The purposes of this research were to study the use of mezquite cotyledon (Prosopis chilensis (Mol) Stuntz) in cereal bars with two different levels of peanut or walnut; and to determine the effect of two thermal treatment applied on the cotyledon upon the bar characteristics. Twelve different kind of bars were developed through the combination of two levels of peanut or walnut (15% and 18%); the use of mezquite cotyledon (0% and 6%); and the application of two thermal processing to the cotyledon (microwave and toasting). Cereal bars were analysed for chemical, physical and sensory characteristics: moisture, water activity, proximate chemical composition, sensory quality and acceptability. Moisture content of bars with peanut ranged between 10.4% and 10.9%; and for those with walnut, between 10.5% and 12.3%. Protein content was higher in the bars with mezquite cotiledon, being higher those with peanut. Thermal processing did not have any effect on the chemical composition. Bars with mezquite cotyledon treated by microwave showed a higher acceptability.

Reasons Low-Income Parents Offer Snacks to Children: How Feeding Rationale Influences Snack Frequency and Adherence to Dietary Recommendations.

Science.gov (United States)

Blaine, Rachel E; Fisher, Jennifer Orlet; Taveras, Elsie M; Geller, Alan C; Rimm, Eric B; Land, Thomas; Perkins, Meghan; Davison, Kirsten K

2015-07-21

Although American children snack more than ever before, the parental role in promoting snacking is not well understood. In 2012-2013 at baseline in an intervention study to prevent childhood obesity in low-income Massachusetts communities, n = 271 parents of children aged 2-12 years completed surveys regarding nutritive and non-nutritive reasons they offered children snacks, demographics, and dietary factors. An analysis of variance demonstrated that parents reported offering snacks (mean/week; standard deviation (SD)) for nutritive reasons like promoting growth (x̄ = 2.5; SD 2.2) or satisfying hunger (x̄ = 2.4; SD 2.1) almost twice as often as non-nutritive reasons like keeping a child quiet (x̄ = 0.7; SD 1.5) or celebrating events/holidays (x̄ = 0.8; SD 1.1). Parents reported giving young children (2-5 years) more snacks to reward behavior (1.9 vs. 1.1, p snacks to reward behavior (Odds Ratio (OR) = 0.83; 95% Confidence Interval (CI) 0.70-0.99), celebrate events/holidays (OR = 0.72; 95% CI 0.52-0.99), or achievements (OR = 0.82; 95% CI 0.68-0.98). Parental intentions around child snacking are likely important targets for obesity prevention efforts.

Schoolchildren's Consumption of Competitive Foods and Beverages, Excluding a la Carte

Science.gov (United States)

Kakarala, Madhuri; Keast, Debra R.; Hoerr, Sharon

2010-01-01

Background: Competitive foods/beverages are those in school vending machines, school stores, snack bars, special sales, and items sold a la carte in the school cafeteria that compete with United States Department of Agriculture (USDA) meal program offerings. Grouping a la carte items with less nutritious items allowed in less regulated venues may…

Incorporation of air into a snack food reduces energy intake.

Science.gov (United States)

Osterholt, Kathrin M; Roe, Liane S; Rolls, Barbara J

2007-05-01

This study investigated how the air content of a familiar snack food affected energy intake and whether varying the method of serving the snack modified intake. We tested two versions of an extruded snack (cheese puffs) that were equal in energy density (5.7 kcal/g), but differed in energy per volume (less-aerated snack: 1.00 kcal/ml; more-aerated snack: 0.45 kcal/ml). In a within-subjects design, 16 women and 12 men consumed the snacks ad libitum in the laboratory during four afternoon sessions. A standard volume (1250 ml) of each snack was served once in a bowl and once in an opaque bag. Results showed significant differences in intake of the two snacks by energy (p=0.0003) and volume (psnack than the less-aerated snack, although they consumed a 73% greater volume of the more-aerated snack (239+/-24 ml). These findings suggest that subjects responded to both the weight and volume of the snack. Despite differences in intake, hunger and fullness ratings did not differ across conditions. The serving method did not significantly affect intake. Results from this study indicate that incorporating air into food provides a strategy to reduce energy intake from energy-dense snacks.

Impact of a Short-Term Nutrition Education Child Care Pilot Intervention on Preschool Children's Intention To Choose Healthy Snacks and Actual Snack Choices.

Science.gov (United States)

Joseph, Laura S; Gorin, Amy A; Mobley, Stacey L; Mobley, Amy R

2015-10-01

Novel interventions within child care settings are needed for childhood obesity prevention. The aim of this study was to determine the impact of a short-term nutrition education pilot intervention on preschool-age children's snack food choices. Children ages 3-5 years (n = 49) from one child care setting participated in a short-term nutrition education intervention (nine 30-minute interactive lessons) taught over a 2-week period. Pre-post assessments included snack knowledge and snack preference questionnaires and an observed snack selection trial to allow children to choose between a healthy and unhealthy snack choice similar to the current food environment. Children's height and weight were measured and BMI z-scores calculated. Parental reports of demographics and child's food preferences were also collected at baseline. Children significantly improved their preference of healthier snacks (p = 0.03) and the ability to distinguish them (p = 0.03) from other snacks. However, they did not significantly improve (p > 0.05) their snack choice between a healthy and unhealthy choice immediately after the short-term nutrition education program. Children who were younger (p = 0.003) or who had higher nutrition knowledge scores (p = 0.002) were more likely to select the healthy snack after the intervention. This study provides evidence that a short-term nutrition education program improves preschool children's knowledge about healthy snacks, but does not translate to immediate healthier snack selections for all children. Future research should investigate the optimal duration of a nutrition education program in a child care setting and other external influences (parents, policy) most influential on snack choice and eventual obesity risk.

Food parenting and child snacking: a systematic review.

Science.gov (United States)

Blaine, Rachel E; Kachurak, Alexandria; Davison, Kirsten K; Klabunde, Rachel; Fisher, Jennifer Orlet

2017-11-03

While the role of parenting in children's eating behaviors has been studied extensively, less attention has been given to its potential association with children's snacking habits. To address this gap, we conducted a systematic review to describe associations between food parenting and child snacking, or consuming energy dense foods/foods in between meals. Six electronic databases were searched using standardized language to identify quantitative studies describing associations of general and feeding-specific parenting styles as well as food parenting practices with snacking behaviors of children aged 2-18 years. Eligible peer-reviewed journal articles published between 1980 and 2017 were included. Data were extracted using a standard protocol by three coders; all items were double coded to ensure consistency. Forty-seven studies met inclusion criteria. Few studies focused on general feeding (n = 3) or parenting styles (n = 10). Most studies focused on controlling food parenting practices (n = 39) that were not specific to snacking. Parental restriction of food was positively associated with child snack intake in 13/23 studies, while pressure to eat and monitoring yielded inconsistent results. Home availability of unhealthy foods was positively associated with snack intake in 10/11 studies. Findings related to positive parent behaviors (e.g. role modeling) were limited and yielded mixed results (n = 9). Snacking was often assessed using food frequency items and defined post-hoc based on nutritional characteristics (e.g. energy-dense, sugary foods, unhealthy, etc.). Timing was rarely included in the definition of a snack (i.e. chips eaten between meals vs. with lunch). Restrictive feeding and home access to unhealthy foods were most consistently associated with snacking among young children. Research is needed to identify positive parenting behaviors around child snacking that may be used as targets for health promotion. Detailed definitions of snacking

Meals and snacks from the child's perspective

DEFF Research Database (Denmark)

Husby, Ida; Heitmann, Berit L; O'Doherty Jensen, Katherine

2009-01-01

OBJECTIVE: To explore the everyday consumption of meals and snacks from the child's perspective, among those with healthier v. less healthy dietary habits. DESIGN: The sample in this qualitative study comprised two groups of Danish schoolchildren aged 10 to 11 years, one with a healthier diet (n 9......) and the other with a less healthy diet (n 8). Both groups were recruited from respondents to a dietary survey. Semi-structured interviews took their starting point in photographs of their meals and snacks taken by the children themselves. RESULTS: Both subgroups of children had a meal pattern with three main...... meals and two to four snacks. We found a connection between the nutritional quality of the diet and the social contexts of consumption, especially with regard to snacks. Among children with healthier eating habits, both snacks and meals tended to be shared social events and items of poor nutritional...

Utilization and Fortification of Patin Fish on Extrusion Snack

Directory of Open Access Journals (Sweden)

Mala Nurilmala

2014-11-01

Full Text Available Catfish (Pangasius sp. is a well cultured freshwater fish. Fortification improves protein level in snack and an effort to vary catfish fish product. The purpose of this study was to determine drying method for fish grit, formulation of snack and its properties. Grit formation by several drying methods and proximate (AOAC and degree of polarization. Snack used based on the physical measurement, namely development ratio. Formulations of grit composition of corn: rice: fish were 70%:30%:0% (K, 65%:25%:10% (A, 62.5%:22.5%:15% (B, 60%:20%:20% (C. Fish addition only effect the color of snack based on sensory analysis. There was no effect on snacks physical properties both 10% and 15% of fish grit added. Chemical measurements comprised water, ash, lipid, protein levels and polarization degree. Statistical analysis showed that fish addition effect the protein level on extrusion snack. In addition, polarization measurement showed that the snack with fish addition of 10% (A and 15%( B are fully gelatinized.Keyword: formulation, patin fish, snack

Reasons Low-Income Parents Offer Snacks to Children: How Feeding Rationale Influences Snack Frequency and Adherence to Dietary Recommendations

Science.gov (United States)

Blaine, Rachel E.; Fisher, Jennifer Orlet; Taveras, Elsie M.; Geller, Alan C.; Rimm, Eric B.; Land, Thomas; Perkins, Meghan; Davison, Kirsten K.

2015-01-01

Although American children snack more than ever before, the parental role in promoting snacking is not well understood. In 2012–2013 at baseline in an intervention study to prevent childhood obesity in low-income Massachusetts communities, n = 271 parents of children aged 2–12 years completed surveys regarding nutritive and non-nutritive reasons they offered children snacks, demographics, and dietary factors. An analysis of variance demonstrated that parents reported offering snacks (mean/week; standard deviation (SD)) for nutritive reasons like promoting growth (x̄ = 2.5; SD 2.2) or satisfying hunger (x̄ = 2.4; SD 2.1) almost twice as often as non-nutritive reasons like keeping a child quiet (x̄ = 0.7; SD 1.5) or celebrating events/holidays (x̄ = 0.8; SD 1.1). Parents reported giving young children (2–5 years) more snacks to reward behavior (1.9 vs. 1.1, p parents of older children (6–12 years). Multivariable logistic regression models were used to obtain adjusted odds ratios, which indicated reduced child adherence to dietary recommendations when parents offered snacks to reward behavior (Odds Ratio (OR) = 0.83; 95% Confidence Interval (CI) 0.70–0.99), celebrate events/holidays (OR = 0.72; 95% CI 0.52–0.99), or achievements (OR = 0.82; 95% CI 0.68–0.98). Parental intentions around child snacking are likely important targets for obesity prevention efforts. PMID:26197335

Exotic open-flavor $bc\\bar{q}\\bar{q}$, $bc\\bar{s}\\bar{s}$ and $qc\\bar{q}\\bar{b}$, $sc\\bar{s}\\bar{b}$ tetraquark states

OpenAIRE

Chen, Wei; Steele, T. G.; Zhu, Shi-Lin

2013-01-01

We study the exotic $bc\\bar{q}\\bar{q}$, $bc\\bar{s}\\bar{s}$ and $qc\\bar{q}\\bar{b}$, $sc\\bar{s}\\bar{b}$ systems by constructing the corresponding tetraquark currents with $J^P=0^+$ and $1^+$. After investigating the two-point correlation functions and the spectral densities, we perform QCD sum rule analysis and extract the masses of these open-flavor tetraquark states. Our results indicate that the masses of both the scalar and axial vector tetraquark states are about $7.1-7.2$ GeV for the $bc\\...

Incorporation of air into a snack food reduces energy intake

OpenAIRE

Osterholt, Kathrin M.; Roe, Liane S.; Rolls, Barbara J.

2006-01-01

This study investigated how the air content of a familiar snack food affected energy intake and whether varying the method of serving the snack modified intake. We tested two versions of an extruded snack (cheese puffs) that were equal in energy density (5.7 kcal/g), but differed in energy per volume (less-aerated snack: 1.00 kcal/ml; more- aerated snack: 0.45 kcal/ml). In a within-subjects design, 16 women and 12 men consumed the snacks ad libitum in the laboratory during four afternoon sess...

Meals and snacking, diet quality and energy balance.

Science.gov (United States)

Bellisle, France

2014-07-01

The present obesity "epidemic" has been attributed to a growing trend for snacking. Snacking may contribute to excess energy intake and weight gain through different ways, for example: context/environment of eating, frequency of consumption and quality of food choices. The present article reviews data and hypotheses about the role of snacks in diet quality and body weight control. One obvious difficulty in this field is the diversity of definitions and approaches used in cross-sectional, longitudinal, and intervention studies. A brief paragraph reviews the prevalence of snacking in various countries and its recent evolution. The literature addressing the contribution of snacks to daily energy and nutrient intake presents two contrasting pictures. In many reports, snacking appears to facilitate the adjustment of energy intake to needs, and to contribute carbohydrates, rather than fats, to the diet, in addition to valuable micronutrients. Such results are usually reported in healthy, normal-weight children and adults. By contrast, snacking often appears to contribute much energy but little nutrition in the diet of other consumers, particularly obese children and adults. In addition to selecting energy-dense foods, eating in the absence of hunger in response to external non-physiological cues, in an irregular fashion, in contexts (e.g. while watching television) that do not favor attention to the act of eating, might be crucial factors determining the nutritional effects of snacking. While efforts should be continued to harmonize definitions and minimize the influence of under-reporting, interventions aimed at decreasing detrimental snacking should address both food-related aspects and behavioral components. Copyright © 2014 Elsevier Inc. All rights reserved.

Adolescent Snacking Behaviors Are Associated with Dietary Intake and Weight Status.

Science.gov (United States)

Larson, Nicole I; Miller, Jonathan M; Watts, Allison W; Story, Mary T; Neumark-Sztainer, Dianne R

2016-07-01

Most adolescents consume ≥1 snack/d; exploring the relevance of snacking patterns for overall diet and weight status is important to guide dietary counseling and public health strategies for obesity prevention. This study examined intake of common energy-dense snack foods, total number of snacks consumed, frequency of consuming snacks prepared away from home, and frequency of snacking while watching television in adolescents and how these behaviors may be linked to diet and weight status. Relations were examined with attention to potential confounders that may help explain the mixed findings of previous research. Survey measures of snacking behavior, a food-frequency questionnaire, and anthropometric measurements were completed by 2793 adolescents (53.2% girls, mean age = 14.4 y) in Minneapolis-St. Paul school classrooms in 2009-2010. Linear regression was used to examine associations with adjustment for sociodemographic characteristics and other potential confounding factors, such as meal skipping, underreporting energy intake, dieting to lose weight, and physical activity. Adolescents reported consuming a mean of 2.2 energy-dense snack food servings/d and 4.3 snacks/d and purchasing snacks prepared away from home on 3.2 occasions/wk. More than two-thirds of adolescents reported that they sometimes, usually, or always consumed a snack while watching television. The measures of snacking were directly associated (P snack food servings were not related to sugar-sweetened beverage intake. A direct relation between daily servings of energy-dense snack foods and body mass index (BMI) z score was found; however, the snacking behaviors were inversely related to BMI z score (P snack consumption is a risk factor for poor diet, but unless energy-dense foods are consumed, snacking does not consistently contribute to overweight in US adolescents. © 2016 American Society for Nutrition.

Relationship between impulsivity, snack consumption and children's weight.

Directory of Open Access Journals (Sweden)

Eline W M Scholten

Full Text Available Childhood overweight is a public health problem associated with psychosocial and physical problems. Personality traits, such as impulsivity, may contribute to the development of overweight.This study examines 1 the association between general impulsivity traits (reward sensitivity and disinhibition and children's weight, 2 the association between impulsivity traits and unhealthy snack consumption, and 3 the potential mediating role of unhealthy snack consumption in the relationship between impulsivity traits and children's weight.Included were 1,377 parent-child dyads participating in the IVO Nutrition and Physical Activity Child cohorT (INPACT. Children had a mean age of 10 years. Parents completed a questionnaire to measure children's unhealthy snack consumption. Children completed a door-opening task to assess reward sensitivity and completed a questionnaire to measure disinhibition. Children's height and weight were measured to calculate their BMI z-scores. Cross-sectional linear regression analyses were performed to test the associations.Disinhibition was positively associated with unhealthy snack consumption but not with BMI z-scores. Reward sensitivity was not related to unhealthy snack consumption or to BMI z-scores.No evidence was found for a mediating effect of unhealthy snack consumption in the relation between impulsivity traits and children's weight. However, disinhibition appears to have a negative influence on children's unhealthy snack consumption. Future research focusing on food-related impulsivity in addition to general impulsivity will provide additional insight into factors that influence children's unhealthy snack consumption and weight.

Relationship between impulsivity, snack consumption and children's weight.

Science.gov (United States)

Scholten, Eline W M; Schrijvers, Carola T M; Nederkoorn, Chantal; Kremers, Stef P J; Rodenburg, Gerda

2014-01-01

Childhood overweight is a public health problem associated with psychosocial and physical problems. Personality traits, such as impulsivity, may contribute to the development of overweight. This study examines 1) the association between general impulsivity traits (reward sensitivity and disinhibition) and children's weight, 2) the association between impulsivity traits and unhealthy snack consumption, and 3) the potential mediating role of unhealthy snack consumption in the relationship between impulsivity traits and children's weight. Included were 1,377 parent-child dyads participating in the IVO Nutrition and Physical Activity Child cohorT (INPACT). Children had a mean age of 10 years. Parents completed a questionnaire to measure children's unhealthy snack consumption. Children completed a door-opening task to assess reward sensitivity and completed a questionnaire to measure disinhibition. Children's height and weight were measured to calculate their BMI z-scores. Cross-sectional linear regression analyses were performed to test the associations. Disinhibition was positively associated with unhealthy snack consumption but not with BMI z-scores. Reward sensitivity was not related to unhealthy snack consumption or to BMI z-scores. No evidence was found for a mediating effect of unhealthy snack consumption in the relation between impulsivity traits and children's weight. However, disinhibition appears to have a negative influence on children's unhealthy snack consumption. Future research focusing on food-related impulsivity in addition to general impulsivity will provide additional insight into factors that influence children's unhealthy snack consumption and weight.

Designing snacks to address micronutrient deficiencies in rural Kenyan schoolchildren

NARCIS (Netherlands)

Murphy, S.P.; Gewa, C.; Grillenberger, M.; Bwibo, N.O.; Neumann, C.G.

2007-01-01

Three snacks were designed to improve nutrient intakes among school-age children living in rural Kenya. Snacks containing animal-source foods (milk and meat) provided more nutrients than an equicaloric vegetarian snack. The vegetarian snack provided extra vitamin A (primarily from fortified cooking

Acrylamide content distribution and possible alternative ingredients for snack foods.

Science.gov (United States)

Cheng, Wei Chih; Sun, De Chao; Chou, Shin Shou; Yeh, An I

2012-12-01

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 (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.

[Associations among appetite, snacking, and body type during infant development].

Science.gov (United States)

Ainuki, Tomomi; Akamatsu, Rie

2010-02-01

To examine associations among appetite, snacking, and body type during infant development. We also investigated whether trends in appetite, snacking, and body type continue through time. Children (n=1313) born between April 2000 and March 2004, in Ito City, Shizuoka Prefecture, were enrolled. Data were collected during health checkups at 18 and 36 months of age. The items used for analysis were the child's appetite, snack content, snack-eating style, and gender. The mothers commented on their child's appetite as good, normal, lacking, or irregular. The good and normal responses were grouped under the category good/normal appetite, while lacking and irregular were grouped under the category lacking/irregular appetite. Body types were calculated using an obesity index and classified as underweight, normal, or overweight. Fifteen kinds of snacks at 36 months were classified using cluster analysis. Appetite, snack content, snack-eating style, and body type at 18 and 36 months of age were compared using the McNemar test. Logistic regression was used to determine odds ratios (ORs) and 95% confidence intervals (CIs) for the appetite categories. There were 664 boys (50.6%) and 648 girls (49.4%) in the study (missing=1). The response rate was 56.5%. Snacks were classified by content as meal substitutes, snacks and sweet foods, or healthy snacks. There was no change in appetite at 18 and 36 months of age. By 36 months, snack content, snack-eating style had changed (e.g. solitary snacking increased.). The highest risk factor for appetite at 36 months was lacking/irregular appetite at 18 months (OR: 4.70, CI: 3.07-7.19), eating snacks without time constraints (OR: 1.81, CI: 1.24-2.65), followed by unsupervised snacking (OR: 2.92, CI: 1.45-5.87), and consuming few healthy snacks (OR: 0.69, CI: 0.48-1.00). The risk factors for lacking/irregular appetite at 18 months of age were eating snacks without time constraints (OR: 1.68, CI: 1.13-2.49), receiving snacks on-demand (OR: 1

Children select unhealthy choices when given a choice among snack offerings.

Science.gov (United States)

Beets, Michael W; Tilley, Falon; Kyryliuk, Rebecca; Weaver, Robert G; Moore, Justin B; Turner-McGrievy, Gabrielle

2014-09-01

Out-of-school-time programs serve snacks to millions of children annually. State and national snack policies endorse serving more-healthful options, such as fruits, yet often allow less-healthful options, such as cookies and chips, to be served simultaneously. To date, no studies have examined the choices children make when provided with disparate snack options in out-of-school-time programs. An experimental study with randomized exposures was conducted that exposed children (5 to 10 years old) to the following conditions: whole or sliced fruit; whole/sliced fruit, sugar-sweetened snacks (eg, cookies) and flavored salty (eg, nacho cheese-flavored tortilla chips) snacks; and whole/sliced fruit and less-processed/unflavored grain snacks (eg, pretzels), during a 2-week period representing 18 snack occasions (morning and afternoon) during summer 2013. The percentage of children who selected snacks, snack consumption, and percent of serving wasted were calculated and analyzed using repeated-measures analyses of variance with Bonferroni adjustments. A total of 1,053 observations were made. Sliced fruit was selected more than whole fruit across all conditions. Fruit (sliced or whole) was seldom selected when served simultaneously with sugar-sweetened (6% vs 58%) and flavored salty (6% vs 38%) snacks or unflavored grain snacks (23% vs 64%). More children consumed 100% of the sugar-sweetened (89%) and flavored salty (82%) snacks compared with fruit (71%); 100% consumption was comparable between fruit (59%) and unflavored grain snacks (49%). Approximately 15% to 47% of fruit was wasted, compared with 8% to 38% of sugar-sweetened, flavored salty, and unflavored grain snacks. Snack policies that encourage out-of-school-time programs to serve fruit require clear language that limits offering less-healthful snack options simultaneously. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Association of nutrient-dense snack combinations with calories and vegetable intake.

Science.gov (United States)

Wansink, Brian; Shimizu, Mitsuru; Brumberg, Adam

2013-01-01

With other factors such as general diet and insufficient exercise, eating non-nutrient dense snack foods such as potato chips contributes to childhood obesity. We examined whether children consumed fewer calories when offered high-nutrient dense snacks consisting of cheese and vegetables than children who were offered non-nutrient dense snacks (ie, potato chips). Two hundred one children (115 girls) entering the third to sixth grades were randomly assigned to 1 of 4 snacking conditions: (1) potato chips only, (2) cheese-only, (3) vegetables only, and (4) cheese and vegetables. Children were allowed to eat snacks freely provided while watching 45-minute TV programs. Satiety was measured before they started eating snacks, in the middle of the study, and 20 minutes after they finished eating the snacks. Parents completed a questionnaire regarding their family environment. Children consumed 72% fewer calories when eating a combined snack compared with when they were served potato chips, P snack needed significantly fewer calories to achieve satiety than those who ate potato chips, P snack conditions on caloric intake were more pronounced among overweight or obese children (P = .02) and those from low-involvement families (P = .049) The combination snack of vegetables and cheese can be an effective means for children to reduce caloric intake while snacking. The effect was more pronounced among children who were overweight or obese and children from low-involvement families.

Smart Snacks

Centers for Disease Control (CDC) Podcasts

2011-08-22

In this podcast for kids, the Kidtastics talk about some great snacks to munch on that will keep your body moving!  Created: 8/22/2011 by National Center for Emerging and Zoonotic Infectious Diseases (NCEZID).   Date Released: 8/22/2011.

Study of the machine background induced by the PEP-II collider with a mini-TPC. Study of the doubly-charmed decay of the B meson with the detector BaBar

International Nuclear Information System (INIS)

Trincaz-Duvoid, S.

2001-01-01

The work presented in this thesis is divided into two parts. The first one deals with the machine background induced by the PEP-II collider. This study has been performed with a mini-TPC before the start of the BaBar experiment. The second part concerns the measurements of the branching ratio of the decay modes B 0 → D *- D(*) 0 K + and of the inclusive branching ratio Br(B 0 → K ± X). These measurements have been obtained with the first BaBar data. During the commissioning of the PEP-II collider, the charged tracks rate close to the interaction point has been measured with the mini-TPC. This study has pointed to the fact that the machine background was much higher than predicted by the simulation. These bad background conditions were due to the poor quality of the vacuum in the rings. This relatively high pressure in the rings produces electro-magnetic showers at the interaction point due to beam gas interactions. The potential risks for the BaBar detector due to the machine backgrounds have been clearly pointed out by the studies performed for this thesis. The addition of some collimators and a deep understanding of the machine have greatly reduced the background. Nevertheless, the radiation level in BaBar is continuously monitored in order to protect the detector. The study of the b → cc-bar channel is an important point for the understanding of the overall picture of the B meson decay. With an integrated luminosity of 17.3 fb -1 recorded by the BaBar detector the following branching ratio using exclusive reconstruction technique have been measured: Br(B 0 → D *- D 0 K + ) = (0.29 ± 0.06 (stat) ± (syst)) % Br(B 0 → D *- D *0 K + ) = (1.16 ± 0.15 (stat) ± 0.16 (syst)) % A partial reconstruction has also been developed. With an integrated luminosity of 8.9 fb -1 , the branching ratio of B 0 into D *- D 0 K + has been measured: Br(B 0 → D *- D 0 K + ) = (0.45 ± 0.12 (stat) ± 0.25 (syst)) % This result is in good agreement with the value obtained

Snacking Behavior and Obesity among Female Adolescents in Isfahan, Iran.

Science.gov (United States)

Azadbakht, Leila; Hajishafiee, Maryam; Golshahi, Jafar; Esmaillzadeh, Ahmad

2016-07-01

The high prevalence of obesity in the pediatric age groups draws attention to lifestyle factors including diet and physical activity. Data on obesity in adolescents and their snacking behavior are conflicting. This study aimed to assess the association of snacking behavior and obesity among female adolescents in Isfahan, Iran. This cross-sectional study was carried out on 265 female Isfahanian students who were chosen by systematic cluster random sampling. Dietary intake was assessed using a validated self-administered semiquantitative food frequency questionnaire that included 53 food items. Snacking behavior was defined by healthy snack score in combination with the frequency of snack intake. Individuals who consumed more healthy snacks and those with snacking frequency of 4 times a day or more had significantly lower weight, body mass index (BMI), and waist circumference (p associated with a greater chance of being overweight, generally obese, and abdominally obese among adolescents (odds ratio [OR] = 1.98; 95% confidence interval [CI], 1.00-3.14, ptrend = 0.04 and OR = 2.10; 95% CI, 1.01-3.13, ptrend = 0.04, respectively). Frequency of snack intake was inversely related to overweight, general obesity, and abdominal obesity (OR = 3.23; 95% CI, 1.73-5.61, ptrend = 0.03 and OR = 1.84; 95% CI, 1.05-3.20, ptrend = 0.04, respectively). Healthy snack score in combination with frequency of snacking showed that those in the lowest tertile of snacking who consumed snacks less than 4 times/day had the highest risk of obesity compared to other categories (OR = 2.09, 95% CI, 1.11-3.20, p associated with decreased prevalence of overweight, general obesity, and abdominal obesity in adolescents. Further studies, in particular of a prospective nature, are required to examine this association in other populations.

Reasons Low-Income Parents Offer Snacks to Children: How Feeding Rationale Influences Snack Frequency and Adherence to Dietary Recommendations

Directory of Open Access Journals (Sweden)

Rachel E. Blaine

2015-07-01

Full Text Available Although American children snack more than ever before, the parental role in promoting snacking is not well understood. In 2012–2013 at baseline in an intervention study to prevent childhood obesity in low-income Massachusetts communities, n = 271 parents of children aged 2–12 years completed surveys regarding nutritive and non-nutritive reasons they offered children snacks, demographics, and dietary factors. An analysis of variance demonstrated that parents reported offering snacks (mean/week; standard deviation (SD for nutritive reasons like promoting growth (x̄ = 2.5; SD 2.2 or satisfying hunger (x̄ = 2.4; SD 2.1 almost twice as often as non-nutritive reasons like keeping a child quiet (x̄ = 0.7; SD 1.5 or celebrating events/holidays (x̄ = 0.8; SD 1.1. Parents reported giving young children (2–5 years more snacks to reward behavior (1.9 vs. 1.1, p < 0.001, keep quiet (1.0 vs. 0.5, p < 0.001, and celebrate achievements (1.7 vs. 1.0, p < 0.001 than parents of older children (6–12 years. Multivariable logistic regression models were used to obtain adjusted odds ratios, which indicated reduced child adherence to dietary recommendations when parents offered snacks to reward behavior (Odds Ratio (OR = 0.83; 95% Confidence Interval (CI 0.70–0.99, celebrate events/holidays (OR = 0.72; 95% CI 0.52–0.99, or achievements (OR = 0.82; 95% CI 0.68–0.98. Parental intentions around child snacking are likely important targets for obesity prevention efforts.

Adolescent Snacking Behaviors Are Associated with Dietary Intake and Weight Status123

Science.gov (United States)

Larson, Nicole I; Miller, Jonathan M; Watts, Allison W; Story, Mary T; Neumark-Sztainer, Dianne R

2016-01-01

Background: Most adolescents consume ≥1 snack/d; exploring the relevance of snacking patterns for overall diet and weight status is important to guide dietary counseling and public health strategies for obesity prevention. Objective: This study examined intake of common energy-dense snack foods, total number of snacks consumed, frequency of consuming snacks prepared away from home, and frequency of snacking while watching television in adolescents and how these behaviors may be linked to diet and weight status. Relations were examined with attention to potential confounders that may help explain the mixed findings of previous research. Methods: Survey measures of snacking behavior, a food-frequency questionnaire, and anthropometric measurements were completed by 2793 adolescents (53.2% girls, mean age = 14.4 y) in Minneapolis–St. Paul school classrooms in 2009–2010. Linear regression was used to examine associations with adjustment for sociodemographic characteristics and other potential confounding factors, such as meal skipping, underreporting energy intake, dieting to lose weight, and physical activity. Results: Adolescents reported consuming a mean of 2.2 energy-dense snack food servings/d and 4.3 snacks/d and purchasing snacks prepared away from home on 3.2 occasions/wk. More than two-thirds of adolescents reported that they sometimes, usually, or always consumed a snack while watching television. The measures of snacking were directly associated (P snack food servings were not related to sugar-sweetened beverage intake. A direct relation between daily servings of energy-dense snack foods and body mass index (BMI) z score was found; however, the snacking behaviors were inversely related to BMI z score (P snack consumption is a risk factor for poor diet, but unless energy-dense foods are consumed, snacking does not consistently contribute to overweight in US adolescents. PMID:27281807

Effects of Offering Look-Alike Products as Smart Snacks in Schools.

Science.gov (United States)

Harris, Jennifer L; Hyary, Maia; Schwartz, Marlene B

2016-12-01

In 2014, USDA established nutrition standards for snack foods sold in schools. Many manufacturers reformulated products to meet these Smart Snacks standards, but continue to advertise unhealthy versions of the same brands. Furthermore, Smart Snack packaging often looks similar to less nutritious versions sold outside of schools (look-alike products). This practice may confuse consumers about the nutritional quality of Smart Snacks and raise concerns about schools selling them. An online experiment with 659 students (13-17 years) and 859 parents (children ages 10-13) was performed. Participants randomly viewed information about snacks sold at a hypothetical school, including (1) look-alike Smart Snacks; (2) existing store versions of the same brands; (3) repackaged Smart Snacks (highlighting differences versus unhealthy versions); or (4) consistent brands (i.e., Smart Snack versions also sold in stores). They then rated the individual snacks offered and the school selling them. As hypothesized, students and parents rated look-alike and store versions similarly in taste, healthfulness, and purchase intent, while considering repackaged Smart Snacks as healthier, but less tasty. Most participants also inaccurately believed they had seen look-alike products for sale in stores. Furthermore, they rated schools offering look-alike Smart Snacks and store versions as less concerned about students' health and well-being than schools in the other two conditions. The nutritional quality of snacks sold in schools has improved, but many Smart Snacks are virtually indistinguishable from less nutritious versions widely sold outside of schools. This practice likely benefits the brands, but may not improve children's overall diet and undermines schools' ability to teach good nutrition.

Peer influence on adolescent snacking

DEFF Research Database (Denmark)

Nørgaard, Maria Kümpel; Hansen, Kathrine Nørgaard; Grunert, Klaus G

2013-01-01

Purpose – The purpose of the research presented in this paper is 1) To explore peer influence and the social and symbolic meaning that adolescents (10 to 16 years) attach to snacks; and 2) to investigate the relative influence of peer influence compared to personal factors in explaining perceived...... importance of snack attributes; and 3) To investigate age and gender differences in the peer influence process. Design/methodology/approach – A web-based survey distributed via email was combined with follow-up focus groups including adolescents aged 10 to 16 years in Denmark. Findings – The survey results...... show that the youngest adolescents and the girls perceived the highest influence from peers, and that peer social influence has more effect on what adolescents perceive as important snack attributes as compared to more personal factors. The focus group results show that adolescents purchase and consume...

Physical activity-equivalent label reduces consumption of discretionary snack foods.

Science.gov (United States)

Hartley, Isabella E; Keast, Russell Sj; Liem, Dijn G

2018-03-01

The present research aimed to investigate the impact of the physical activity calorie equivalent (PACE) front-of-pack label on consumption, prospective consumption and liking of familiar and unfamiliar discretionary snack foods. In a within-subject randomised design, participants tasted and rated liking (9-point hedonic scale) and prospective consumption (9-point category scale) of four different snack foods with four different labels (i.e. blank, fake, PACE, PACE doubled) and four control snack foods. The twenty snack foods were presented during two 45 min sessions (i.e. ten snack foods per session) which were separated by one week. The amount participants sampled of each snack food was measured. The study was conducted in the Centre for Advanced Sensory Sciences laboratory at Deakin University, Australia. The participants were 153 university students (126 females, twenty-seven males, mean age 24·3 (sd 4·9) years) currently enrolled in an undergraduate nutrition degree at Deakin University. When the PACE label was present on familiar snack foods, participants sampled 9·9 % (22·8 (sem 1·4) v. 25·3 (sem 1·5) g, P=0·03) less than when such label was not present. This was in line with a decreased prospective snack food consumption of 9·1 % (3·0 (sem 0·2) v. 3·3 (sem 0·2) servings, P=0·03). Such pattern was not seen in unfamiliar snacks. The PACE label appears to be a promising way to decrease familiar discretionary snack food consumption in young, health-minded participants.

Location influences snacking behavior of US infants, toddlers and preschool children.

Science.gov (United States)

Jacquier, Emma F; Deming, Denise M; Eldridge, Alison L

2018-06-13

Compare at-home and away-from-home snacking patterns of US infants and young children. A secondary analysis was conducted using nationwide, cross-sectional dietary survey data from the US Feeding Infants and Toddlers Study (FITS) 2008. The sample included infants (6-11.9 months, n = 505), toddlers (12-23.9 months, n = 925), preschool children (24-47.9 months, n = 1461). Weighted population descriptive statistics (means and standard errors) were calculated using SAS. Significance was determined at P ≤ 0.05. The main outcome measures of the analyses were the percent of children consuming snacks by location (at home, away from home) and snacking period (morning, afternoon and evening), energy and food groups consumed during snacks. Snacking at home was more prevalent than snacking away from home (toddlers, 73% vs 27%; preschoolers, 67% vs 33%). Away-from-home snacks provided about 50 additional calories per day for toddlers (346 vs 298 kcal/day, P ≤ 0.05) and preschoolers (371 vs 326 kcal/day, P ≤ 0.05) versus snacks consumed at home. Caregivers made similar snack choices for toddlers and preschoolers (milk/milk products, fruit/juice, grains and sweets) but differed in frequency of consumption by location. Among toddlers, milk/milk products were the most frequently consumed snacks at home (66%), while sweets were the top snacks consumed away from home (69%). Among preschoolers, sweets were the top snacks both at home (60%) and away (83%). Location is an important factor influencing snacking patterns of young children and should be considered when developing feeding guidelines. This data may be of use in the upcoming development of dietary guidelines in the U.S. for the population aged 0-2 years.

Snacks for adults

Science.gov (United States)

... healthy snack between meals can also decrease your hunger and keep you from overeating at meal time. ... contain added sugar. Fresh fruit is a healthier choice than a fruit-flavored drink. Foods and drinks ...

THE QUALITY OF FRIED SNACKS FORTIFIED WITH FIBER AND PROTEIN SUPPLEMENTS

Directory of Open Access Journals (Sweden)

Agnieszka Tajner Czopek

2010-05-01

Full Text Available There was studied the effect of fortification of extruded potato pellets, obtained with 5 and 10 % addition of wheat bran, corn bran and corn germ, applied separately and in mixtures with 3 % addition of potato protein concentrate on fat content and physical properties of snacks fried from them. The addition of wheat bran, regardless its dose, did positively influenced on snacks texture. Yet it also caused the increase in fat content and density, as well as darkening of snacks color. The use of corn bran contributed to lower values of snacks density and fat absorption, while the addition of corn germ resulted in lighter, more desired snacks color, but at the same time it brought about increased fat content and made snacks harder. There was not recorded any significant snacks diversity concerning expansion degree, regardless the kind of additive used, as well as snacks moisture. doi:10.5219/54

Study of the machine background induced by the PEP-II collider with a mini-TPC. Study of the doubly-charmed decay of the B meson with the detector BaBar; Etude du bruit de fond engendre par la machine PEP-2 a l'aide d'une mini-TPC. Etude de la desintegration doublement charmee du meson B avec le detecteur BaBar

Energy Technology Data Exchange (ETDEWEB)

Trincaz-Duvoid, S

2001-01-01

The work presented in this thesis is divided into two parts. The first one deals with the machine background induced by the PEP-II collider. This study has been performed with a mini-TPC before the start of the BaBar experiment. The second part concerns the measurements of the branching ratio of the decay modes B{sup 0} {yields} D{sup *-}D(*){sup 0}K{sup +} and of the inclusive branching ratio Br(B{sup 0} {yields} K{sup {+-}}X). These measurements have been obtained with the first BaBar data. During the commissioning of the PEP-II collider, the charged tracks rate close to the interaction point has been measured with the mini-TPC. This study has pointed to the fact that the machine background was much higher than predicted by the simulation. These bad background conditions were due to the poor quality of the vacuum in the rings. This relatively high pressure in the rings produces electro-magnetic showers at the interaction point due to beam gas interactions. The potential risks for the BaBar detector due to the machine backgrounds have been clearly pointed out by the studies performed for this thesis. The addition of some collimators and a deep understanding of the machine have greatly reduced the background. Nevertheless, the radiation level in BaBar is continuously monitored in order to protect the detector. The study of the b {yields} cc-bar channel is an important point for the understanding of the overall picture of the B meson decay. With an integrated luminosity of 17.3 fb{sup -1} recorded by the BaBar detector the following branching ratio using exclusive reconstruction technique have been measured: Br(B{sup 0} {yields} D{sup *-}D{sup 0}K{sup +}) = (0.29 {+-} 0.06 (stat) {+-} (syst)) % Br(B{sup 0} {yields} D{sup *-}D{sup *0}K{sup +}) = (1.16 {+-} 0.15 (stat) {+-} 0.16 (syst)) % A partial reconstruction has also been developed. With an integrated luminosity of 8.9 fb{sup -1}, the branching ratio of B{sup 0} into D{sup *-}D{sup 0}K{sup +} has been measured

[Content analysis of television commercials for snacks and of snack packaging targeted at children].

Science.gov (United States)

Akamatsu, Rie

2010-06-01

To describe the marketing of snacks and beverages to children in television (TV) commercials and on food packages. Study 1: For 5 weeks from April 1 to May 7, 2007, TV commercials were recorded from one of five channels each week (Nihon, TBS, Fuji, Asahi, and Tokyo). Study 2: The energy values of the products advertised in the TV commercials analyzed in Study 1 were determined, along with whether marketing information (e.g., presents, campaigns, and URLs) was included on the packages. The data were shown in frequency tables, and a chi2 test was conducted to examine the relationship between the energy values of the products (under or over 200 kcal) and descriptions concerning consumption of the products presented in the TV commercials (none, eating alone and eating with others). Five hours and 18 minutes of food commercials and 2 hours and 57 minutes of snack commercials were obtained from the 105 hours of recordings. Of the food commercials, 55.7% were for snacks. Commercials that were repeated or that targeted adults were excluded, leaving 197 commercials for analysis. There were many beverage commercials, most often associating products with mood, such as having fun and good times. No relationship between the energy value of the products (under or over 200 kcal), and the description of consuming the product in the TV commercials (none, eating alone and eating with others) was found (chi2 (2) = 2.2, P = 0.33). A scene showing someone eating alone was the most common depiction for products with energy levels both under and over 200 kcal. The analysis of 164 snack packages showed that most gave URLs. Although the present study had several limitations, such as the relatively short research period, as the first to describe TV commercials for snacks and beverages in Japan it provides new insights. It is now necessary to understand the current state of commercials in other media, and to consider the content of nutrition education for the future, including media literacy

2006 marketplace survey of trans-fatty acid content of margarines and butters, cookies and snack cakes, and savory snacks.

Science.gov (United States)

Albers, Matthew J; Harnack, Lisa J; Steffen, Lyn M; Jacobs, David R

2008-02-01

In recent years, newer technologies have been developed to reduce the trans-fat content of fats and oils used in manufacturing food products. To examine the implications of these changes on foods in the marketplace, a survey was conducted to assess current levels of trans and saturated fat in three food categories: margarines and butters; cookies and snack cakes; and savory snacks. A sampling of products from each category was conducted at a Wal-Mart Supercenter in the Minneapolis-St Paul, MN, metropolitan area in July of 2006. All information was obtained from product labels, except price, which was recorded from price listings on product shelving. Most margarines and butters (21 of 29), cookies and snack cakes (34 of 44), and savory snacks (31 of 40) were labeled as containing 0 g trans fat. However, some products contained substantial amounts of trans fat. Most notably, 3 of 40 savory snack products were labeled as containing > or =3 g trans fat. Significant inverse correlations were found between product price and the saturated and trans-fat content of margarines (r=-0.45) and savory snacks (r=-0.32). In conclusion, it appears that the food industry has made progress in reducing the trans-fat content in a variety of products. Nonetheless, consumers need to read product labels because the trans-fat content of individual products can vary considerably. Products that are lower in trans and saturated fat tend to cost more, which may be a barrier to their purchase for price-conscious consumers.

Variation in supermarket exposure to energy-dense snack foods by socio-economic position.

Science.gov (United States)

Cameron, Adrian J; Thornton, Lukar E; McNaughton, Sarah A; Crawford, David

2013-07-01

The present study aimed to examine the availability of energy-dense,nutrient-poor snack foods (and fruits and vegetables) in supermarkets located insocio-economically advantaged and disadvantaged neighbourhoods. Cross-sectional supermarket audit. Melbourne, 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. Thirty-five supermarkets (response 83 %) from neighbourhoods in the lowest and highest quintile of socio-economic disadvantage. Shelf space allocated to soft drinks (23?6m v. 17?7m, P50?006), crisps (16?5m v. 13?0m, P50?016), chocolate (12?2m v. 10?1m, P50?022) and confectionery (6?7m v. 5?1m, P50?003) was greater in stores from socioeconomically disadvantaged neighbourhoods. After adjustment for store size (stores in disadvantaged areas being larger), shelf space for confectionery (6?3m v. 5?6m, P50?024) and combined shelf space for all energy-dense foods and drinks (55?0m v. 48?9m, P50?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 disadvantaged v. least disadvantaged: 1?7 v. 2?1, P50?025). Varieties of fruits and vegetables and chocolate bars were more numerous in less disadvantaged areas (P,0?05). Exposure to energy-dense snack foods and soft drinks in supermarketswas greater in socio-economically disadvantaged neighbourhoods. Thismay impact purchasing, consumption and cultural norms related to eatingbehaviours and may therefore work against elimination of the known socioeconomicgradient in obesity levels. Reform of supermarket stocking practicesmay represent an effective means of obesity prevention.

Community Partnership to Address Snack Quality and Cost in Afterschool Programs

Science.gov (United States)

Tilley, Falon; Turner-McGrievy, Gabrielle; Weaver, Robert Glenn; Jones, Sonya

2014-01-01

Background Policies call on afterschool programs (ASPs) to serve more nutritious snacks. A major barrier for improving snack quality is cost. This study describes the impact on snack quality and expenditures from a community-partnership between ASPs and local grocery stores. Methods Four large-scale ASPs (serving ∼500 children aged 6-12 years each day) and a single local grocery store chain participated in the study. The nutritional quality of snacks served was recorded pre-intervention (18 weeks spring/fall 2011) and post-intervention (7 weeks spring 2012) via direct observation, along with cost/child/snack/day. Results Pre-intervention snacks were low-nutrient-density salty snacks (eg, chips, 3.0 servings/week), sugar-sweetened beverages (eg, powdered-lemonade, 1.9 servings/week), and desserts (eg, cookies, 2.1servings/week), with only 0.4 servings/week of fruits and no vegetables. By post-intervention, fruits (3.5 servings/week) and vegetables (1.2 servings/week) increased, while sugar-sweetened beverages and desserts were eliminated. Snack expenditures were $0.26 versus $0.24 from pre-intervention to post-intervention. Partnership savings versus purchasing snacks at full retail cost was 24.5% or $0.25/serving versus $0.34/serving. Conclusions This innovative partnership can serve as a model in communities where ASPs seek to identify low-cost alternatives to providing nutritious snacks. PMID:25040123

Phenomenology at the CERN pp-bar collider

International Nuclear Information System (INIS)

Phillips, R.J.N.

1986-05-01

The paper concerns some comparisons of theory with high-psub(T) data from the CERN pp-bar collider, beginning with some background about the machine and detectors. Later sections describe weak boson searches, high psub(T) jets, heavy quark phenomena and possible E 6 exotica from superstrings. (author)

Ancient whole grain gluten-free buckwheat snacks

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Four kinds of whole grain Buckwheat snacks (gluten-free, low in fat and salt) were evaluated. The snacks were Buckwheat, Buckwheat-Turmeric, Buckwheat-Pepper and Buckwheat-Ginger. Turmeric and Ginger are very common ingredients of Asian cuisines. Turmeric and ginger have been reported to have heal...

Interrelationships of child appetite, weight and snacking among Hispanic preschoolers

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Snacking among US preschoolers has increased in recent decades, raising questions about whether snacking contributes to dietary excess. This research aimed to characterize snacking contributions to dietary excess and to evaluate associations with appetite and weight among preschool-aged children. Th...

Effects of cereal bar containing polydextrose on subjective feelings of appetite and energy intake in overweight adults over 15 d.

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Martinelli, Marcela; Hick, Emilia; Walz, Florencia; Drago, Silvina R

2018-01-18

The effects of 15 d polydextrose (16.7 g) consumption on energy intake (EI) and appetite feelings were investigated. Overweight adults consumed a polydextrose-bar or a control-bar matched in energy content as a midmorning snack for 15 consecutive days in a single-blind, randomised, crossover design. The two 15-d intervention periods were separated by a 15-d washout period. On the day 1 and the day 15 of each intervention period, energy intake (primary outcome) and appetite feelings (secondary outcome) were assessed. There were not significant main effects of the day, type of bar, or their interaction for EI (at lunchtime test meal, at rest of the day, or at total daily) or subjective feelings (hunger, desire to eat, fullness, and prospective food consumption) during the satiation and satiety periods. The results showed the consumption of polydextrose-bar during 15 d did not significantly affect energy intake and subjective feelings of appetite in overweight adults.

20 healthy snacks with 100 calories or less

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... May 4, 2015. U.S.Department of Health and Human Services website. Healthy snacks: quick tips for parents. healthfinder.gov/HealthTopics/Category/nutrition-and-physical-activity/nutrition/healthy-snacks-quick-tips- ...

Energy, nutrient and food content of snacks in French adults.

Science.gov (United States)

Si Hassen, Wendy; Castetbon, Katia; Tichit, Christine; Péneau, Sandrine; Nechba, Anouar; Ducrot, Pauline; Lampuré, Aurélie; Bellisle, France; Hercberg, Serge; Méjean, Caroline

2018-02-27

Snacking raises concern since it may lead to an additional energy intake and poor nutrient quality. A snacking occasion can be defined as any eating occasion apart from main meals, regardless of the amount or type of foods consumed. We described the frequency of snacking occasions according to daily timing in French adults, and compared them between each other, and with the main meals, in terms of energy intake, energy and nutrient density, and food content. This cross-sectional analysis included 104,265 adults from the NutriNet-Santé cohort. Food intake was estimated using 24-h records of weekdays. For each eating occasion, nutrient density and energy content and density were computed. After weighting, 47.6% of our sample were men and mean age was 45.6 (15.3). Overall, 68% of participants ate at least one snack during the reported record, mainly in the morning or afternoon. Overall snack had a lower nutrient density [22.8 (SD = 278.3)] than main meals [25.8 (36.9) to 30.0 (30.4)]; but higher energy density [222.2 (163.3) kcal/100 g] than meals [133.9 (57.3) to 175.9 (99.6) kcal/100 g]. Morning snack was the snacking occasion with the lowest energy density [211 kcal/100 g], the lowest energy intake [104.1 kcal] and the highest nutrient density [60.1]. Afternoon and evening snacks had the highest energy loads [192.4 kcal and 207.6 kcal], but low nutrient scores [16 and 13, respectively]. The main food groups contributing to energy intake from snacks were fatty-sweet and sugary foods, fruit, hot beverages, and bread. Our findings highlight the frequency of snacking and the varying nutritional quality of snacks over the day. The morning snack was shown to be healthier than afternoon and evening snacks. This study was conducted according to guidelines laid down in the Declaration of Helsinki, and all procedures were approved by the Institutional Review Board of the French Institute for Health and Medical Research (IRB Inserm No. 0000388FWA00005831) and the

Selected properties of the potato snacks expanded in the microwave radiation

Directory of Open Access Journals (Sweden)

Mitrus Marcin

2018-01-01

Full Text Available The results of measurements of the selected properties of the extruded potato pellets and snacks expanded in the microwave field are presented in the paper. The potato pellets with the addition of the baking soda were prepared with a single screw extruder TS-45. The snacks were obtained by pellets expansion in a conventional microwave oven. The expansion index and the hardness of the pellets and the snacks, as well as, the texture properties of the snacks were evaluated during this study. The results showed that baking soda addition reduced the potato pellet expansion during their extrusion. This was an effect of a smaller thickness of the obtained pellets. The addition of baking soda had positive influence on potato snacks expansion in microwave radiation. The higher content of the soda additive resulted in lower hardness of pellets during cutting tests. The opposite effect was observed during texture measurements of the snacks. The addition of baking soda increased hardness of the expanded snacks. Soda addition lowers crispness and fragilityof the potato snacks expanded in the microwave radiation.

Quinoa ancient whole grain gluten-free snacks

Science.gov (United States)

Four kinds of whole grain gluten-free low fat and salt quinoa snacks were evaluated. The snacks were Quinoa, Quinoa-Pepper, Quinoa-Ginger and Quinoa-Turmeric. In the Asian cuisines ginger and turmeric are very common. Ginger has been reported to improve blood flow and prevent joint pains. Turmer...

From the children's perspective: What are candy, snacks, and meals?

Science.gov (United States)

Adams, Elizabeth L; Savage, Jennifer S

2017-09-01

There remains a lack of consensus on what distinguishes candy (i.e. features sugar as a principal ingredient, also called sweets or lollies), snack foods, and foods served at meals; therefore, this study examined characteristics elementary-aged children use to distinguish between these food categories. Participants were children aged 5-8 years (N = 41). Children were given 39 cards, each containing an image of a common American food (e.g. ice cream, fruit). Children sorted each card into either a "snack" or "candy" pile followed by a semi-structured one-on-one interview to identify children's perceptions of candy, snack foods, and foods served at meals. Verbatim transcripts were coded using a grounded theory approach to derive major themes. All children classified foods such as crackers and dry cereal as snacks; all children classified foods such as skittles and solid chocolate as candy. There was less agreement for "dessert like foods," such as cookies and ice cream, whereby some children classified these foods as candy and others as snacks. Specifically, more children categorized ice cream and chocolate chip cookies as candy (61% and 63%, respectively), than children who categorized these as snack foods (39% and 36%, respectively). Qualitative interviews revealed 4 overarching themes that distinguished among candy, snack foods, and food served at meals: (1) taste, texture, and type; (2) portion size; (3) perception of health; and (4) time of day. Children categorized a variety of foods as both a candy and a snack. Accurate measurement of candy and snack consumption is needed through the use of clear, consistent terminology and comprehensive diet assessment tools. Intervention messaging should clearly distinguish between candy, snack foods, and foods served at meals to improve children's eating behavior. Copyright © 2017 Elsevier Ltd. All rights reserved.

Development by extrusion of soyabari snack sticks: a nutritionally improved soya-maize product based on the Nigerian snack (kokoro).

Science.gov (United States)

Omueti, O; Morton, I D

1996-01-01

A nutritionally improved local snack compared to existing kokoro has been developed by extrusion cooking of different formulations of maize, soybean and condiments such as pepper, onion, salt, palm oil, plantain and banana. The improved snack was named as the 'soyabari snack stick'. The chemical composition of representative extruded products indicates a high level of crude protein, fat, energy, available lysine and improved in vitro digestibility compared to the usual maize-based products. The level of stachyose and raffinose were greatly reduced in the extruded products compared to raw soya. Formulations using various additives yielded products suitable for different consumers' preferences such as hot, sweet, bland, gritty or crispy and acceptable to taste assessors. Soyabari snack sticks were equally acceptable as Bombay mix, a product on the market in London. Sensory analysis showed no significant differences in the two products but the crude fibre content of Bombay mix was higher while the protein was slightly lower than for soyabari sticks. Local ingredients can produce acceptable extrudates.

Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivatives.

Science.gov (United States)

Dehghan-Shoar, Zeinab; Mandimika, Tafadzwa; Hardacre, Allan K; Reynolds, Gordon W; Brennan, Charles S

2011-11-23

To improve the nutritional value of energy-dense extruded snacks, corn grits were replaced with tomato paste and/or tomato skin powder at ratios of 5, 10, and 20% and extruded to make expanded snack foodlike products. Using a model digestion system, lycopene bioaccessibility and uptake from the snacks into Caco-2 cells were determined. The digestibility of the starch, the main nutrient component of the snacks, was also investigated. While extrusion cooking reduced the lycopene content of the snacks, the proportion of bioaccessible lycopene increased. Lycopene uptake by the Caco-2 cells from the extruded snacks exceeded that of the control in which the lycopene was not extruded, by 5% (p snacks varied depending on the type of tomato derivative and its concentration. Optimization of the extrusion cooking process and the ingredients can yield functional extruded snack products that contain bioavailable lycopene.

Factors influencing the reinforcing value of fruit and unhealthy snacks.

Science.gov (United States)

Vervoort, L; Clauwaert, A; Vandeweghe, L; Vangeel, J; Van Lippevelde, W; Goossens, L; Huybregts, L; Lachat, C; Eggermont, S; Beullens, K; Braet, C; De Cock, N

2017-12-01

The present study investigated the reinforcing value of healthy and unhealthy snack food in adolescents (n = 108, aged 14-16 years). Moderation by access to different foods, sex and the personality trait reward sensitivity is tested. In a computerized Food Reinforcement Task, adolescents could earn portions of a healthy and an unhealthy snack following an identical progressive reinforcement schedule for both food types. Reinforcing value of food was indexed by the number of button presses for each food type. Participants were allocated randomly to two-order condition: fruit-snack versus snack-fruit. Reward sensitivity was assessed with the Dutch age-downward version of Carver and White's BIS/BAS scale. Results showed that the reinforcing value of an unhealthy snack is higher than that of fruit, with participants making more button presses for unhealthy snacks, M = 1280.40, SD = 1203.53, than for fruit, M = 488.04, SD = 401.45, F(1,48) = 25.37, p present in the snack-fruit condition, not in the fruit-snack condition, indicating that access to food moderates the effect of food type. There is no evidence for moderation by reward sensitivity. Results point to the importance of simultaneously increasing barriers to obtain unhealthy food and promoting access to healthy food in order to facilitate healthy food choices.

An after-school snack of raisins lowers cumulative food intake in young children.

Science.gov (United States)

Patel, Barkha P; Bellissimo, Nick; Luhovyy, Bohdan; Bennett, Lorianne J; Hurton, Evelyn; Painter, James E; Anderson, G Harvey

2013-06-01

Snacks are an important part of children's dietary intake, but the role of dried fruit on energy intake in children is unknown. Therefore, the effect of ad libitum consumption of an after-school snack of raisins, grapes, potato chips, and chocolate chip cookies on appetite and energy intake in twenty-six 8- to 11-y-old normal-weight (15th to 85th percentile) children was examined. On 4 separate weekdays, 1 wk apart, children (11 M, 15 F) were given a standardized breakfast, morning snack (apple), and a standardized lunch. After school, children randomly received 1 of 4 ad libitum snacks and were instructed to eat until "comfortably full." Appetite was measured before and 15, 30, and 45 min after snack consumption. Children consumed the least calories from raisins and grapes and the most from cookies (P snack + lunch + after-school snack) (P snacks. Grapes lowered appetite compared to all other snacks (P snack. Ad libitum consumption of raisins has potential as an after-school snack to achieve low snack intake prior to dinner, similar to grapes, compared to potato chips, and cookies in children 8 to 11 y old. © 2013 Institute of Food Technologists®

Whole grain gluten-free vegetable spicy snacks

Science.gov (United States)

Four kinds of spicy snacks (gluten-free, whole grains with fresh vegetables, low in fat, sugar and salt) were evaluated. Acceptance of spicy snacks tested were Carrot-Garlic 77%, Broccoli-Garlic 68%, Spinach-Garlic 61% and Red Onion 53%. This is the first report of spicy gluten-free, 50% vegetable...

A concept test of novel healthy snacks among adolescents

DEFF Research Database (Denmark)

Nørgaard, Maria Kümpel; Sørensen, Bjarne Taulo; Brunsø, Karen

2014-01-01

The purpose of this empirical study was to test 1) which of eight novel healthy snack concepts based on fresh fruit and vegetables that 10 to 16-year old adolescents in Denmark prefer and intend to buy, and 2) which factors explain preferences and buying intentions. Our results revealed that the ......The purpose of this empirical study was to test 1) which of eight novel healthy snack concepts based on fresh fruit and vegetables that 10 to 16-year old adolescents in Denmark prefer and intend to buy, and 2) which factors explain preferences and buying intentions. Our results revealed...... high need satisfaction will increase both higher preferences and buying intentions. Nevertheless, preferences will increase the more snacks are perceived as cool and the stronger the peer influence is perceived to be, whereas buying intentions will increase the higher the personal importance...... of the snack attributes is perceived to be, the higher the willingness to try new snacks among best friends at school and the lower the willingness to try new snacks among other peers outside school. The findings indicate the importance of considering both preferences and buying intentions in future product...

Peer influence on youth's snack purchases: a laboratory analog of convenience store shopping.

Science.gov (United States)

Salvy, Sarah-Jeanne; Kluczynski, Melissa A; Nitecki, Lauren A; O'Connor, Briannon C

2012-08-01

This paper reports the results of two experiments using a laboratory analog to examine the influence of taxes and subsidies on youth's snack food purchases when alone (Experiment 1) and when in the presence of a same-gender peer (Experiment 2). Adolescents (12-14-years-old) completed a purchasing task, during which prices of snack foods were manipulated, either alone in Experiment 1 (N=37) or in the presence of an unfamiliar peer in Experiment 2 (N=52). In both experiments, purchases of unhealthy snacks decreased and purchases of healthy snacks increased when the price of unhealthy snacks were taxed (increased). In Experiment 1 (alone), participants did not purchase more healthy snacks when the price of these snacks were subsidized (decreased). However, in Experiment 2 (when participants were in the presence of a peer), participants purchased more healthy snacks when these snacks were subsidized. Taxes and subsidies affect adolescents' snack purchasing, as does the presence of peers. The results of this study highlight factors that influence healthy and unhealthy snack purchasing behavior in young adolescents. Copyright © 2012. Published by Elsevier Ltd.

Working harder to obtain more snack foods when wanting to eat less.

Science.gov (United States)

Giesen, Janneke C A H; Havermans, Remco C; Nederkoorn, Chantal; Strafaci, Silvana; Jansen, Anita

2009-01-01

This study investigates individual differences in the reinforcing value of snack food. More specifically, it was investigated whether differences in restraint status are associated with differences in working for high-caloric snack food. Thirty-six unrestrained non-dieters, twenty restrained non-dieters and fifteen current dieters performed a concurrent schedules task in which they had the option to work for points for either snack food or fruit and vegetables. By progressively increasing the "price" of the snack foods (i.e., the amount of work required to obtain extra snack points) the relative reinforcing value of snack food was determined. As hypothesized, restrained non-dieters worked harder and current dieters worked less hard to obtain snack food as compared to unrestrained non-dieters.

Snack frequency: associations with healthy and unhealthy food choices.

Science.gov (United States)

Hartmann, Christina; Siegrist, Michael; van der Horst, Klazine

2013-08-01

We 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. The 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. A sample of 6189 adults participating in the Swiss Food Panel filled in a questionnaire (response rate 30%). The sample consisted of both men and women, with a mean age of 54?4 (SD 13?5) years. There 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. High 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.

Effect of ingredients on the quality characteristics of gluten free snacks.

Science.gov (United States)

Gupta, Monika; Bhattacharya, Sila

2017-11-01

Grain-based fabricated snacks from non-wheat grains (amaranth, finger millet, sorghum and black gram) were used to prepare puffed snacks employing the method of hot air toasting. The functional characteristics and sensory attributes of the snack were determined by varying the moisture content and time of toasting. The quality attributes of the snacks like the instrumental color parameters, peak force and puff thickness of the snack correlated well with the sensory attributes (appearance/color, texture and overall acceptability). A snack made from amaranth showed a bright reddish brown colour at a moisture content of 20-40%; the product had a good puffing and high overall acceptability. The moisture content of all the snacks was around 3% and had a fat content of 1-2%; protein and dietary fiber contents were in the ranges of 22-23 and 10-11%, respectively. The principal component analysis (PCA) accounted for a total of 89.6% variation. The PCA biplot showed that sensory appearance, sensory texture and sensory overall acceptability were closely related to the puff thickness. The microstructure of the snack indicated the presence of air cells to offer a porous structure. On toasting, the flakes increased their thickness creating a porous microstructure such that the toasted snacks were crispy having a brittle texture. Popped sorghum and gelatinized starch added doughs exhibited good puffing when toasted at 20-30% moisture content while popped amaranth samples required higher moisture content (30-40%). The grain based gluten-free snacks with improved sensory and nutritional characteristics can be prepared by using different ingredients.

Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks.

Science.gov (United States)

Shah, Faiz-Ul-Hassan; Sharif, Mian Kamran; Butt, Masood Sadiq; Shahid, Muhammad

2017-06-01

The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted soy flour (20-40/100 g) and guar gum (7/100 g) were prepared through extrusion processing. Micronutrients (iron, zinc, iodine, and vitamins A, C, and folic acid) at recommended daily values were added in all formulations. Extruded corn snacks were analyzed for physical, textural, and sensory attributes. Results showed that piece density (0.34-0.44 g/cm 3 ), moisture (3.40-5.25%), water activity (0.203-0.361), hardness (64.4-133.2 N), and cohesiveness (0.25-0.44) was increased Whereas, expansion ratio (3.72-2.64), springiness (0.82-0.69), chewiness (1.63-0.42), and resilience (1.37-0.14) was decreased as supplementation with soy and chickpea flour increased from 20 to 40/100 g. Overall corn snack supplemented with 15/100 g of soy and 15/100 g of chickpea flour got the highest acceptance from the sensory panelists. The article focuses on physical, textural, and sensory attributes of extruded corn snacks enriched with protein, dietary fiber, and micronutrients Awareness about the importance of healthy snacks has grown among the consumers during the last decade. Extruded snacks developed using nutrient rich ingredients with good textural and sensory properties has always remained a challenge for the snack industry. Texture of the extruded snacks varies a lot with high levels of protein and dietary fiber. This study is helpful for the development of healthy snacks especially in developing countries lacking storage infrastructure or tropical environment. Nutrient rich extruded snacks can also be used to alleviate malnutrition by incorporating in school lunch programs. © 2016 Wiley Periodicals, Inc.

Meals and snacks: Children's characterizations of food and eating cues.

Science.gov (United States)

Marx, Jenna M; Hoffmann, Debra A; Musher-Eizenman, Dara R

2016-02-01

This study examined preschoolers' and their parents' categorizations of eating episodes based on cues used for defining these occasions (i.e., time, portion size, preparation, content, and emotion) as a meal or snack. Thirty-four children aged 4 to 6 saw pictorial representations of each cue, along with a short verbal description, and were asked to place the picture in one of three boxes: "meal", "snack", or "either meal or snack". One parent per child (85% mothers, Mean age = 35.1 years) separately categorized the same items in an online survey. Results illustrated which cues play a role in how parents and children categorize eating occasions as meals or snacks. Parents used 24 of the 32 cue-related items to distinguish between eating occasions as a meal or a snack, while children used only four. Parents and preschoolers were consistent in using cartoon character packaging to indicate a snack, and also used several of the same content cues. The current study highlights the various cues used to categorize an eating occasion, and the unhealthy character of snacks, as participants associated some unhealthy foods and very few healthy foods with snacks. Future research should focus on the role of parents, the home environment, and advertising media in shaping children's characterizations of eating occasions towards development of healthy eating habits and away from problematic eating behaviors that may persist later in life. Copyright © 2015 Elsevier Ltd. All rights reserved.

Is Field of Study or Location Associated with College Students' Snacking Patterns?

Directory of Open Access Journals (Sweden)

Laura H. McArthur

2012-01-01

Full Text Available Objective. To compare on- and off-campus snacking patterns among college students pursuing degrees in health-related fields (HRFs and nonhealth-related fields (NHRFs. Materials and Methods. Snack frequency questionnaire, scales measuring barriers, self-efficacy, and stage of change for healthy snacking, and a snack knowledge test (SKT. Participants. 513 students, 46% HRFs, and 54% NHRFs. The students' mean±SD BMI was 24.1±4.3 kg/m2 (range 14.6 to 43.8, and 32.2% were overweight/obese. Results. Softdrinks (on-campus, lowfat milk (off-campus, and sports drinks were popular among HRFs and NHRFs. Cost and availability were barriers to healthy snacking, students felt least confident to choose healthy snacks when emotionally upset, and 75% (65% of HRFs (NHRFs self-classified in the action stage of change for healthy snacking. The HRFs scored higher on the SKT. Conclusions. Neither location nor field of study strongly influenced snacking patterns, which featured few high-fiber foods.

Salty or sweet? Nutritional quality, consumption, and cost of snacks served in afterschool programs.

Science.gov (United States)

Beets, Michael W; Weaver, Robert G; Tilley, Falon; Turner-McGrievy, Gabrielle; Huberty, Jennifer; Ward, Dianne S; Freedman, Darcy A

2015-02-01

Snacks served in afterschool programs (ASPs, 3-6 pm) represent an important opportunity to promote healthy eating. ASP policies suggest a fruit/vegetable is served daily, while sugar-sweetened foods/beverages and artificially flavored snacks are eliminated. Limited information exists on the types of snacks served in ASPs, if snacks meet existing nutrition policies, whether children eat the snacks, and their cost. Direct observation of snacks served and consumed was collected in 20 ASPs serving over 1700 elementary age children. The number of days that snacks were served/week was evaluated for compliance with nutrition policies. Costs of snacks were collected via receipts. Programs served desserts and artificially flavored salty snacks on 2.7 and 2.1 days/week. Fruits and vegetables were served 0.6 and 0.1 days/week, respectively. Sugar-sweetened beverages were served 1.8 days/week. Of the children (N = 383) observed, 75% to 100% consumed the snack served, with 95% and 100% of served fruits/vegetables consumed. No ASP served fruit/vegetables daily, 18 served sugar-sweetened foods, 16 served artificially flavored snacks, and 14 served sugar-sweetened beverages. Desserts and salty snacks cost $0.27-$0.32/snack vs $0.38-$0.40/snack for vegetables/fruits. The quality of snacks failed to meet nutrition policies and consists of predominately high-sugar and artificially flavored options. Strategies to improve snack offerings in ASPs while addressing price barriers are required. © 2015, American School Health Association.

Salty or Sweet? Nutritional quality, consumption, and cost of snacks served in afterschool programs

Science.gov (United States)

Beets, Michael W.; Weaver, R. Glenn; Tilley, Falon; Turner-McGrievy, Brie; Huberty, Jennifer; Ward, Dianne S.; Freedman, Darcy A.

2015-01-01

BACKGROUND Snacks served in afterschool programs (ASPs, 3–6pm) represent an important opportunity to promote healthy eating. ASP policies suggest a fruit/vegetable is served daily, while sugar-sweetened foods/beverages and artificially-flavored snacks are eliminated. Limited information exists on the types of snacks served in ASPs, if snacks meet existing nutrition policies, whether children eat the snacks, and their cost. METHODS Direct observation of snacks served and consumed was collected in 20 ASPs serving over 1,700 elementary-age children. The number of days snacks were served/week was evaluated for compliance with nutrition policies. Costs of snacks were collected via receipts. RESULTS Programs served desserts and artificially-flavored salty-snacks on 2.7 and 2.1 days/week. Fruits and vegetables were served 0.6 and 0.1 days/wk, respectively. Sugar-sweetened-beverages were served 1.8 days/wk. Of the children (N=383) observed, 75–100% consumed the snack served, with 95% and 100% of served fruits/vegetables consumed. No ASP served fruit/vegetables daily, 18 served sugar-sweetened foods, 16 served artificially-flavored snacks, and 14 served sugar-sweetened-beverages. Desserts and salty-snacks cost $0.27–$0.32/snack vs. $0.38–$0.40/snack for vegetables/fruits. CONCLUSIONS The quality of snacks failed to meet nutrition policies and consists of predominately high-sugar and artificially-flavored options. Strategies to improve snack offerings in ASPs while addressing price barriers are required. PMID:25564980

Budker INP in the LHC Machine (2)

CERN Multimedia

2001-01-01

The main BINP contributions to the LHC machine are magnets for transfer lines (26 MCHF) and bus- bar sets (23 MCHF). Budker INP is also responsible for construction of some other LHC magnets and vacuum parts. In total, the contribution to the LHC machine will reach about 90 MCHF.

Parenting around child snacking: development of a theoretically-guided, empirically informed conceptual model.

Science.gov (United States)

Davison, Kirsten K; Blake, Christine E; Blaine, Rachel E; Younginer, Nicholas A; Orloski, Alexandria; Hamtil, Heather A; Ganter, Claudia; Bruton, Yasmeen P; Vaughn, Amber E; Fisher, Jennifer O

2015-09-17

Snacking contributes to excessive energy intakes in children. Yet factors shaping child snacking are virtually unstudied. This study examines food parenting practices specific to child snacking among low-income caregivers. Semi-structured interviews were conducted in English or Spanish with 60 low-income caregivers of preschool-aged children (18 non-Hispanic white, 22 African American/Black, 20 Hispanic; 92% mothers). A structured interview guide was used to solicit caregivers' definitions of snacking and strategies they use to decide what, when and how much snack their child eats. Interviews were audio-recorded, transcribed verbatim and analyzed using an iterative theory-based and grounded approach. A conceptual model of food parenting specific to child snacking was developed to summarize the findings and inform future research. Caregivers' descriptions of food parenting practices specific to child snacking were consistent with previous models of food parenting developed based on expert opinion [1, 2]. A few noteworthy differences however emerged. More than half of participants mentioned permissive feeding approaches (e.g., my child is the boss when it comes to snacks). As a result, permissive feeding was included as a higher order feeding dimension in the resulting model. In addition, a number of novel feeding approaches specific to child snacking emerged including child-centered provision of snacks (i.e., responding to a child's hunger cues when making decisions about snacks), parent unilateral decision making (i.e., making decisions about a child's snacks without any input from the child), and excessive monitoring of snacks (i.e., monitoring all snacks provided to and consumed by the child). The resulting conceptual model includes four higher order feeding dimensions including autonomy support, coercive control, structure and permissiveness and 20 sub-dimensions. This study formulates a language around food parenting practices specific to child snacking

Proximity of snacks to beverages increases food consumption in the workplace: A field study.

Science.gov (United States)

Baskin, Ernest; Gorlin, Margarita; Chance, Zoë; Novemsky, Nathan; Dhar, Ravi; Huskey, Kim; Hatzis, Michelle

2016-08-01

In an effort to bolster employee satisfaction, many employers provide free snacks at the office. Unfortunately, keeping employees happy can conflict with the goal of keeping them healthy, since increased snacking at work can contribute to overeating and obesity. Building on the growing body of research in choice architecture, we tested one factor that might influence snack consumption without impacting satisfaction: the relative distance between snacks and beverages. In a large field study at Google, we measured snack consumption when snacks were closer to or farther from beverages. We found that employees who used the beverage station closer to the snack station were more likely to take a snack- the likelihood of snacking increased from 12% to 23% for men and from 13% to 17% for women when the beverage station closest to the snack station was used. These results imply that employers and even families could reduce snack consumption easily, cheaply, and without backlash, by increasing the relative distance between beverages and snacks. Copyright © 2016 Elsevier Ltd. All rights reserved.

Predictors of the consistency between healthy snack choice intention and actual behavior

NARCIS (Netherlands)

Weijzen, P.L.G.; Graaf, de C.; Dijksterhuis, G.B.

2009-01-01

The present study investigated the factors that affect the intention¿behaviour consistency of healthy snack choices. Intended snack choice was assessed by asking participants (N = 538) to choose a snack on paper, out of 8 snacks (4 healthy, e.g. melon and gingerbread, and 4 unhealthy, e.g. crisps

The efficacy of daily snack replacement with oligofructose-enriched granola bars in overweight and obese adults

NARCIS (Netherlands)

Pol, Korrie; Graaf, de Cees; Meyer, Diederick; Mars, Monica

2018-01-01

Oligofructose is a prebiotic dietary fibre obtained from chicory root inulin. Oligofructose supplementation may affect satiety, food intake, body weight and/or body composition. The aim was to examine the efficacy of oligofructose-supplemented granola bars on the following weight management

Child-oriented marketing techniques in snack food packages in Guatemala.

Science.gov (United States)

Chacon, Violeta; Letona, Paola; Barnoya, Joaquin

2013-10-18

Childhood overweight in Guatemala is now becoming a public health concern. Child-oriented marketing contributes to increase children's food preference, purchase and consumption. This study sought to assess the availability of child-oriented snack foods sold in school kiosks and convenience stores near public schools in Guatemala, to identify the marketing techniques used in child-oriented snack food packages and to classify the snacks as "healthy" or "less-healthy". We purchased all child-oriented snacks found in stores inside and within 200 square meters from four schools in an urban community. Snacks were classified as child-oriented if the package had any promotional characters, premium offers, children's television/movie tie-ins, sports references, or the word "child". We used a checklist to assess child-oriented references and price. Snacks were classified as "healthy" or "less-healthy" according to the UK standards for the Nutritional Profiling Model. We analyzed 106 packages found in 55 stores. The most commonly used technique was promotional characters (92.5%) of which 32.7% were brand-specific characters. Premium offers were found in 34% of packages and were mostly collectibles (50%). Most marketing techniques were located on the front and covered nearly 25% of the package surface. Median (interquartile range) price was US$ 0.19 (0.25). Nutrition labels were found in 91 (86%) packages and 41% had a nutrition related health claim. Most snacks (97.1%) were classified as "less-healthy". In Guatemala, the food industry targets children through several marketing techniques promoting inexpensive and unhealthy snacks in the school environment. Evidence-based policies restricting the use of promotional characters in unhealthy snack food packages need to be explored as a contributing strategy to control the obesity epidemic.

Child-oriented marketing techniques in snack food packages in Guatemala

Science.gov (United States)

2013-01-01

Background Childhood overweight in Guatemala is now becoming a public health concern. Child-oriented marketing contributes to increase children’s food preference, purchase and consumption. This study sought to assess the availability of child-oriented snack foods sold in school kiosks and convenience stores near public schools in Guatemala, to identify the marketing techniques used in child-oriented snack food packages and to classify the snacks as “healthy” or “less-healthy”. Methods We purchased all child-oriented snacks found in stores inside and within 200 square meters from four schools in an urban community. Snacks were classified as child-oriented if the package had any promotional characters, premium offers, children′s television/movie tie-ins, sports references, or the word “child”. We used a checklist to assess child-oriented references and price. Snacks were classified as “healthy” or “less-healthy” according to the UK standards for the Nutritional Profiling Model. Results We analyzed 106 packages found in 55 stores. The most commonly used technique was promotional characters (92.5%) of which 32.7% were brand-specific characters. Premium offers were found in 34% of packages and were mostly collectibles (50%). Most marketing techniques were located on the front and covered nearly 25% of the package surface. Median (interquartile range) price was US$ 0.19 (0.25). Nutrition labels were found in 91 (86%) packages and 41% had a nutrition related health claim. Most snacks (97.1%) were classified as “less-healthy”. Conclusion In Guatemala, the food industry targets children through several marketing techniques promoting inexpensive and unhealthy snacks in the school environment. Evidence-based policies restricting the use of promotional characters in unhealthy snack food packages need to be explored as a contributing strategy to control the obesity epidemic. PMID:24139325

Children's liking and wanting of snack products: Influence of shape and flavour

Directory of Open Access Journals (Sweden)

Liem Djin G

2009-07-01

Full Text Available Abstract Background Children's food choices are guided by their preferences. However, these preferences may change due to repeated exposure. Methods This study investigated children's (n = 242, 7–12 yrs-old liking and wanting for snacks over 3 weeks of daily consumption. The snacks differed in size (small vs large or flavour (sweet vs sweet-sour. Two conditions were designed: 1 a monotonous group in which children continuously consumed the same snack across the 3 weeks, and 2 a free choice group in which children were allowed to freely choose amongst 3 different flavours of the snack each day during 3 weeks. Results Shape influenced long-term liking, i.e. small shaped snacks remained stable in liking over repeated consumption, whereas large shaped snacks with the same flavour decreased in liking. Mean wanting ratings for all snack products decreased over 3 weeks daily consumption. Flavour did not significantly influence liking and wanting over time. The ability to freely choose amongst different flavours tended to decrease children's liking (p Conclusion Wanting rather than liking was most affected by repeated daily consumption of snack foods over three weeks. In order to increase the likelihood that children will repeatedly eat a food product, smaller sized healthy snacks are preferred to larger sized snacks. Future research should focus on stabilizing wanting over repeated consumption.

Iranian Female Adolescent's Views on Unhealthy Snacks Consumption: A Qualitative Study.

Science.gov (United States)

Karimi-Shahanjarini, A; Omidvar, N; Bazargan3, M; Rashidian, A; Majdzadeh, R; Shojaeizadeh, D

2010-01-01

Given the increasing prevalence of obesity among Iranian adolescents and the role of consumption of unhealthy snacks in this issue, interventions that focus on factors influencing food choice are needed. This study was designed to delineate factors associated with unhealthy snack use among female Iranian adolescents. The theory of Planned Behavior served as the framework of the study. Qualitative data were collected via nine focus group discussions in two middle schools (6(th) to 8(th) grades) in a socio-economically diverse district in the city of Tehran in spring 2008. The study sample included 90 female adolescents aged 12-15 years. The sampling strategy was purposive method. Data analyzed using the "framework" method. Major factors identified by the respondents were taste, peer pressure, parental influence, easy access to unhealthy snacks, limited availability of healthy snacks, appeal of snacks, habit, high price of healthy snacks, and media advertisements. Nutritional value and healthiness was not one of the first priorities when buying snacks, as adolescents thought it was too early for them to worry about illness and adverse consequences of eating junk foods. For developing culturally sensitive evidence-based interventions that can motivate adolescents to choose healthy snacks, a broad range of factors should be taken into account.

Television viewing and snacking.

Science.gov (United States)

Gore, Stacy A; Foster, Jill A; DiLillo, Vicki G; Kirk, Kathy; Smith West, Delia

2003-11-01

With the rise in obesity in America, the search for potential causes for this epidemic has begun to include a focus on environmental factors. Television (TV) viewing is one such factor, partially due to its potential as a stimulus for eating. The current study investigated the relationship between food intake and self-reported TV viewing in an effort to identify the impact of TV viewing on specific eating behaviors. Seventy-four overweight women seeking obesity treatment completed questionnaires assessing dietary habits and TV viewing behaviors. Results suggest that snacking, but not necessarily eating meals, while watching TV is associated with increased overall caloric intake and calories from fat. Therefore, interventions targeting stimulus control techniques to reduce snacking behavior may have an impact on overall caloric intake.

An afternoon snack of berries reduces subsequent energy intake compared to an isoenergetic confectionary snack.

Science.gov (United States)

James, Lewis J; Funnell, Mark P; Milner, Samantha

2015-12-01

Observational studies suggest that increased fruit and vegetable consumption can contribute to weight maintenance and facilitate weight loss when substituted for other energy dense foods. Therefore, the purpose of the present study was to assess the effect of berries on acute appetite and energy intake. Twelve unrestrained pre-menopausal women (age 21 ± 2 y; BMI 26.6 ± 2.6 kg m(-2); body fat 23 ± 3%) completed a familiarisation trial and two randomised experimental trials. Subjects arrived in the evening (~5pm) and consumed an isoenergetic snack (65 kcal) of mixed berries (BERRY) or confectionary sweets (CONF). Sixty min later, subjects consumed a homogenous pasta test meal until voluntary satiation, and energy intake was quantified. Subjective appetite (hunger, fullness, desire to eat and prospective food consumption) was assessed throughout trials, and for 120 min after the test meal. Energy intake was less (Psnack (691 ± 146 kcal) than after the CONF snack (824 ± 172 kcal); whilst water consumption was similar (P=0.925). There were no trial (P>0.095) or interaction (P>0.351) effects for any subjective appetite ratings. Time taken to eat the BERRY snack (4.05 ± 1.12 min) was greater (Psnack (0.93 ± 0.33 min). This study demonstrates that substituting an afternoon confectionary snack with mixed berries decreased subsequent energy intake at dinner, but did not affect subjective appetite. This dietary strategy could represent a simple method for reducing daily energy intake and aiding weight management. Copyright © 2015 Elsevier Ltd. All rights reserved.

[Snacks consumption in Chinese children and adolescents at the ages of 3-17 years].

Science.gov (United States)

Yu, Dongmei; Zhang, Bing; Zhao, Liyun; Wang, Huijun

2008-11-01

To describe the status of snacks consumption, the characteristics, and the contribution to their diet and nutrients intake in Chinese children and adolescents at the ages of 3-17 years. Chinese health and nutritional survey (1991-2004), Chinese National nutrition and health survey (2002), and 2007 typical survey on snacks in Chinese residents were used in this report. The incidence of snacks consumption and snacking contribution were calculated by consecutive day 3 dietary recalls of the first 2 surveys. At least 1 snacks intake in 3 days was snacking consumption. The incidences of snacks consumption in Chinese population at the ages of 3-17 years were increased from 1991 (13.2%) to 2004 (19.3%). There were 35.1% of Chinese children and adolescents consuming snacks, 55.7% in urban and 29.6% in rural. Snacks provided 7.7% of total daily energy, 18.2% of fiber, 17.9% of VC, 9.9% of calcium, 9.7% of VE, 6.9% of iron and 6.3% of zinc. The snacks were mainly consumed in the evening. The main reasons were not nutrition of food but good taste, thirsty or hungry and food advertisement. The location of snacking was mainly at home and school. The snacks came from parents or other family members. They also buy snacks themselves. The consumption of candies and chocolate, jelly more than 4-6 day a week had a certain proportion. It was important to supervise snacks selection and consumption in Chinese children and adolescents at the ages of 3-17 years. The limitations of snacks consumption data perhaps lowed underestimate the effects of snacks to dietary intake.

Sensory evaluation of gluten-free quinoa whole grain snacks

OpenAIRE

Kahlon, Talwinder S.; Avena-Bustillos, Roberto J.; Chiu, Mei-Chen M.

2016-01-01

Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been observed to have wound healing potential. All the snacks contained 6% c...

Positional reference system for ultraprecision machining

International Nuclear Information System (INIS)

Arnold, J.B.; Burleson, R.R.; Pardue, R.M.

1982-01-01

A stable positional reference system for use in improving the cutting tool-to-part contour position in numerical controlledmultiaxis metal turning machines is provided. The reference system employs a plurality of interferometers referenced to orthogonally disposed metering bars which are substantially isolated from machine strain induced position errors for monitoring the part and tool positions relative to the metering bars. A microprocessor-based control system is employed in conjunction with the plurality of position interferometers and part contour description data inputs to calculate error components for each axis of movement and output them to corresponding axis drives with appropriate scaling and error compensation. Real-time position control, operating in combination with the reference system, makes possible the positioning of the cutting points of a tool along a part locus with a substantially greater degree of accuracy than has been attained previously in the art by referencing and then monitoring only the tool motion relative to a reference position located on the machine base

Positional reference system for ultraprecision machining

Science.gov (United States)

Arnold, J.B.; Burleson, R.R.; Pardue, R.M.

1980-09-12

A stable positional reference system for use in improving the cutting tool-to-part contour position in numerical controlled-multiaxis metal turning machines is provided. The reference system employs a plurality of interferometers referenced to orthogonally disposed metering bars which are substantially isolated from machine strain induced position errors for monitoring the part and tool positions relative to the metering bars. A microprocessor-based control system is employed in conjunction with the plurality of positions interferometers and part contour description data input to calculate error components for each axis of movement and output them to corresponding axis driven with appropriate scaling and error compensation. Real-time position control, operating in combination with the reference system, makes possible the positioning of the cutting points of a tool along a part locus with a substantially greater degree of accuracy than has been attained previously in the art by referencing and then monitoring only the tool motion relative to a reference position located on the machine base.

Acute effects of brisk walking on sugary snack cravings in overweight people, affect and responses to a manipulated stress situation and to a sugary snack cue: a crossover study.

Science.gov (United States)

Ledochowski, Larissa; Ruedl, Gerhard; Taylor, Adrian H; Kopp, Martin

2015-01-01

Research has shown that acute exercise reduces urges for chocolate in normal weight people. This study aimed to examine the effects of an acute exercise bout on urges to consume sugary snacks, affect as well as 'psychological and physiological responses' to stress and a 'sugary snack cue', in overweight individuals. Following 3 days of chocolate-abstinence, 47 overweight, sugary snack consumers were assessed, in 2 randomly ordered conditions, in a within-subject design: 15-min brisk walk or passive control. Following each, participants completed 2 tasks: Stroop color-word interference task, and handling sugary snacks. Urges for sugary snacks, affective activation and valence were assessed. ANOVAs revealed significant condition x time interaction effects for: urges to consume sugary snacks, affective valence and activation. Obtained data show that exercise reduces urges for sugary snacks and attenuates urges in response to the stress situation and the cue in overweight people.

Acute effects of brisk walking on sugary snack cravings in overweight people, affect and responses to a manipulated stress situation and to a sugary snack cue: a crossover study.

Directory of Open Access Journals (Sweden)

Larissa Ledochowski

Full Text Available Research has shown that acute exercise reduces urges for chocolate in normal weight people. This study aimed to examine the effects of an acute exercise bout on urges to consume sugary snacks, affect as well as 'psychological and physiological responses' to stress and a 'sugary snack cue', in overweight individuals. Following 3 days of chocolate-abstinence, 47 overweight, sugary snack consumers were assessed, in 2 randomly ordered conditions, in a within-subject design: 15-min brisk walk or passive control. Following each, participants completed 2 tasks: Stroop color-word interference task, and handling sugary snacks. Urges for sugary snacks, affective activation and valence were assessed. ANOVAs revealed significant condition x time interaction effects for: urges to consume sugary snacks, affective valence and activation. Obtained data show that exercise reduces urges for sugary snacks and attenuates urges in response to the stress situation and the cue in overweight people.

Snack food as a modulator of human resting-state functional connectivity.

Science.gov (United States)

Mendez-Torrijos, Andrea; Kreitz, Silke; Ivan, Claudiu; Konerth, Laura; Rösch, Julie; Pischetsrieder, Monika; Moll, Gunther; Kratz, Oliver; Dörfler, Arnd; Horndasch, Stefanie; Hess, Andreas

2018-04-04

To elucidate the mechanisms of how snack foods may induce non-homeostatic food intake, we used resting state functional magnetic resonance imaging (fMRI), as resting state networks can individually adapt to experience after short time exposures. In addition, we used graph theoretical analysis together with machine learning techniques (support vector machine) to identifying biomarkers that can categorize between high-caloric (potato chips) vs. low-caloric (zucchini) food stimulation. Seventeen healthy human subjects with body mass index (BMI) 19 to 27 underwent 2 different fMRI sessions where an initial resting state scan was acquired, followed by visual presentation of different images of potato chips and zucchini. There was then a 5-minute pause to ingest food (day 1=potato chips, day 3=zucchini), followed by a second resting state scan. fMRI data were further analyzed using graph theory analysis and support vector machine techniques. Potato chips vs. zucchini stimulation led to significant connectivity changes. The support vector machine was able to accurately categorize the 2 types of food stimuli with 100% accuracy. Visual, auditory, and somatosensory structures, as well as thalamus, insula, and basal ganglia were found to be important for food classification. After potato chips consumption, the BMI was associated with the path length and degree in nucleus accumbens, middle temporal gyrus, and thalamus. The results suggest that high vs. low caloric food stimulation in healthy individuals can induce significant changes in resting state networks. These changes can be detected using graph theory measures in conjunction with support vector machine. Additionally, we found that the BMI affects the response of the nucleus accumbens when high caloric food is consumed.

[A measure of the motives underlying snack selection among Japanese junior high school students: the Snack Choice Questionnaire (SCQ)].

Science.gov (United States)

Akamatsu, Rie

2007-02-01

To develop a measure of the motives underlying snack selection by Japanese junior high school students and to examine the characteristics of each motivating factor. Self-reported questionnaires were distributed in a cross-sectional study of 1,936 students in public junior high schools in Tokyo, Japan. The respondents answered the Snack Choice Questionnaire (SCQ) and the Dutch Eating Behavior Questionnaire (DEBQ), which assess overeating, snacking behavior, the food environment, lifestyle, and demographics. Twenty-two items of the SCQ were factor-analyzed using varimax rotation. Three factors were extracted and labeled "fashion and sales promotion," "convenience and taste," "health and weight control." All factors demonstrated a satisfactory Cronbach's alpha coefficient of over 0.80, and scores for both "fashion and sales promotion" (r= 0.349, Pfoods frequently had high scores for "fashion and sales promotion" and "convenience and taste" but not for "health and weight control." The factor "fashion and sales promotion" was related to more TV viewing (beta = 0.060, Pmotives underlying snack food selection in junior high-schools in Japan suggest a need for comprehensive nutrition education, along with a focus on media literacy and consumer education.

Snacking Patterns in Children: A Comparison between Australia, China, Mexico, and the US.

Science.gov (United States)

Wang, Dantong; van der Horst, Klazine; Jacquier, Emma F; Afeiche, Myriam C; Eldridge, Alison L

2018-02-11

Snacking is common in children and influenced by many factors. The aim of this study is to provide insight of both common and country-specific characteristics of snacking among 4-13 year old children. We analyzed snacking prevalence, energy and nutrient contributions from snacking across diverse cultures and regions, represented by Australia, China, Mexico, and the US using data from respective national surveys. We found that the highest prevalence of snacking was in Australia and the US (over 95%) where snacking provided one-third and one-quarter of total energy intake (TEI), respectively, followed by Mexico (76%, provided 15% TEI) and China (65%, provided 10% TEI). Compared to 4-8 year-olds, the consumption of fruits and milk was lower in 9-13 year-old children, with a trend of increasing savory snacks consumption in China, Mexico, and the US. The nutrient density index of added sugars and saturated fat was higher, especially in Australia, Mexico, and the US. Results suggested that snacking could be an occasion to promote fruit and vegetable consumption in all countries, especially for older children. Snacking guidelines should focus on reducing consumption of snacks high in saturated fat and added sugars for Australia, Mexico, and the US, whereas improving dairy consumption is important in China.

4 Top Healthy Snacks | NIH MedlinePlus the Magazine

Science.gov (United States)

... on. Feature: Reducing Childhood Obesity 4 Top Healthy Snacks Past Issues / Spring - Summer 2010 Table of Contents ... vegetables. Always watch your toddler during meals and snacks. —Source: National Institute of Diabetes and Digestive and ...

Emerging Disparities in Dietary Sodium Intake from Snacking in the US Population.

Science.gov (United States)

Dunford, Elizabeth K; Poti, Jennifer M; Popkin, Barry M

2017-06-17

The US population consumes dietary sodium well in excess of recommended levels. It is unknown how the contribution of snack foods to sodium intake has changed over time, and whether disparities exist within specific subgroups of the US population. To examine short and long term trends in the contribution of snack food sources to dietary sodium intake for US adults and children over a 37-year period from 1977 to 2014. We used data collected from eight nationally representative surveys of food intake in 50,052 US children aged 2-18 years, and 73,179 adults aged 19+ years between 1977 and 2014. Overall, patterns of snack food consumption, trends in sodium intake from snack food sources and trends in food and beverage sources of sodium from snack foods across race-ethnic, age, gender, body mass index, household education and income groups were examined. In all socio-demographic subgroups there was a significant increase in both per capita sodium intake, and the proportion of sodium intake derived from snacks from 1977-1978 to 2011-2014 ( p sodium intake from snacks. While in 1977-1978 Non-Hispanic Blacks had a lower sodium intake from snacks compared to Non-Hispanic Whites ( p sodium intake from snack sources in Non-Hispanic Blacks. Our findings have implications for future policy interventions targeting specific US population subgroups.

Nutrition Value Of Development Of Snack Cireng Cassava And Fish

Directory of Open Access Journals (Sweden)

Siti Nur Rochimiwati

2017-08-01

Full Text Available Snack are ready-made foods that are self-produced or purchased from sellers or merchants. Snack sellers can be found along the roadside in stalls cake shops around the crowded places like schools offices colleges and so on. The Ministry of Health 2014 states that snack is a given or consumed between two time of meals with an energy value of about 200 Kilocalories and 5 grams of protein. Whereas PMT-US standard Supplementary Feeding of School Children requires 200-300 kilocalories and 5-7 grams of protein. Snacks are sold around the school by unsettled and non-resident sellers in the school stalls or canteens. Various snacks are sold as rice noodles sweet corn fried tempe tofu fried foods meatballs bread cracker potatos jelly cooked rice noodles cimol cilok cireng biscuits milk iced tea iced juices etc Alfid TA Retno I Setho and Yohanes K Bastianus DR Anasari M 2013 The BPOM Food and Drug Supervisory Agency research in Alfid in 2003 stated that from 9465 samples 80 contain harmful ingredients. Snack also has a contribution in the fulfillment of daily nutrition that is energy amounted to 233.11 28.41 Kcal and protein at 6.21 1.39 gram Rachmawati HN 2013. This type of research is experimental with cireng manufacture from cassava and fish cassava cireng Fish and tapioca and cireng original made from tapioca flour. The study aims to determine the taste nutritional value and large of serving portions. The results were obtained for all three products The weighing 50 gram serving portion nutritional value has not reached the standard of the nutritional value of snacks. From the aspect of approaching cireng original flavor is cireng tapioca plus cassava and fish while cireng cassava and fish not like cireng original. It is advisable to develop or further modify in order to achieve nutritional standards of snack and as a healthy and safe snacks and the characteristics of cireng are not lost.

Snacking patterns of U.S. adults: What We Eat In America, 2007-2008

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The goals of this study were to track changes in snacking frequency over time, determine whether snacking is associated with food energy intake and weight status, identify foods and beverages that make the largest contributions to calories consumed at snacks, and measure the contribution of snacks t...

Effects of snack consumption for 8 weeks on energy intake and body weight

NARCIS (Netherlands)

Viskaal-van Dongen, M.; Kok, F.J.; Graaf, de C.

2010-01-01

Background: Consumption of snacks might contribute to the obesity epidemic. It is not clear how the moment of consumption and energy density of snacks can influence the compensatory response to consumption of snacks in the long term. Objective: To investigate the effects of snack consumption for 8

The Effects of Reinforcer Pairing and Fading on Preschoolers' Snack Selections

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Solberg, Katherine M.; Hanley, Gregory P.; Layer, Stacy A.; Ingvarsson, Einar T.

2007-01-01

The effects of reinforcement pairing and fading on preschoolers' snack selections were evaluated in a multiple baseline design. Baseline preferences for snack options were assessed via repeated paired-item preference assessments. Edible, social, and activity-based reinforcers were then exclusively paired with a less preferred snack option. Once…

40-year trends in meal and snack eating behaviors of American adults.

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Kant, Ashima K; Graubard, Barry I

2015-01-01

Understanding changes in profiles of eating behaviors over time may provide insights into contributors to upward trajectories of obesity in the US population. Yet little is known about whether or not characteristics of meal and snack eating behaviors reported by adult Americans have changed over time. To examine time trends in the distribution of day's intake into individual meal and snack behaviors and related attributes in the US adult population. The study was observational with cross-sectional data from national surveys fielded over 40 years. Nationally representative dietary data from nine National Health and Nutrition Examination Surveys conducted from 1971-1974 to 2009-2010 (N=62,298 participants aged 20-74 years) were used to describe eating behaviors. The respondent-labeled eating behaviors examined included main meals (breakfast, lunch, and dinner), and snacks (before breakfast, between breakfast and lunch, between lunch and dinner, after dinner, or other). For each eating behavior, percent of reporters, relative contribution to 24-hour energy intake, the clock time of report, and intermeal/snack intervals were examined. Multivariable logistic and linear regression methods for analysis of complex survey data adjusted for characteristics of respondents in each survey. Over the 40-year span examined reports of each individual named main meal (or all three main meals) declined, but reports of only two out of three meals or the same meal more than once increased; the percentage of 24-hour energy from snacks reported between lunch and dinner or snacks that displaced meals increased; clock times of breakfast and lunch were later, and intervals between dinner and after-dinner snack were shorter. Changes in several snack reporting behaviors (eg, report of any snack or ≥2 snacks), were significant in women only. Several meal and snack eating behaviors of American adults changed over time, with a greater change in snack behaviors of women relative to men

Multicontextual correlates of energy-dense, nutrient-poor snack food consumption by adolescents.

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Larson, Nicole; Miller, Jonathan M; Eisenberg, Marla E; Watts, Allison W; Story, Mary; Neumark-Sztainer, Dianne

2017-05-01

Frequent consumption of energy-dense, nutrient-poor snack foods is an eating behavior of public health concern. This study was designed to inform strategies for reducing adolescent intake of energy-dense snack foods by identifying individual and environmental influences. Surveys were completed in 2009-2010 by 2540 adolescents (54% females, mean age = 14.5 ± 2.0, 80% nonwhite) in Minneapolis-St. Paul, Minnesota schools. Daily servings of energy-dense snack food was assessed using a food frequency questionnaire that asked about consumption of 21 common snack food items, such as potato chips, cookies, and candy. Data representing characteristics of adolescents' environments were collected from parents/caregivers, friends, school personnel, Geographic Information System sources, and a content analysis of favorite television shows. Linear regression was used to examine relationships between each individual or environmental characteristic and snack food consumption in separate models and also to examine relationships in a model including all of the characteristics simultaneously. The factors found to be significantly associated with higher energy-dense snack food intake represented individual attitudes/behaviors (e.g., snacking while watching television) and characteristics of home/family (e.g., home unhealthy food availability), peer (friends' energy-dense snack food consumption), and school (e.g., student snack consumption norms) environments. In total, 25.5% of the variance in adolescents' energy-dense snack food consumption was explained when factors from within each context were examined together. The results suggest that the design of interventions targeting improvement in the dietary quality of adolescents' snack food choices should address relevant individual factors (e.g., eating while watching television) along with characteristics of their home/family (e.g., limiting the availability of unhealthy foods), peer (e.g., guiding the efforts of a peer leader in

Measurement of the location of tie-bar shoulders

CERN Multimedia

Hubert Gerwig

2001-01-01

The inner vactank is machined on a length of 13m at the location of the rails for HCAL. in addition at one side the inner vactank has shoulders to lodge the M48 tie-bars that will guarantee the fixation to the swivelling platform actually produced at HANJUNG Company in South Korea

Prevalence and energy intake from snacking in Brazil: analysis of the first nationwide individual survey.

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Duffey, K J; Pereira, R A; Popkin, B M

2013-08-01

Snacking has increased globally. We examine snacking patterns and common snack foods in Brazil. Data from the first of two non-consecutive food diaries from 34,003 individuals (aged ≥ 10 years) in the first Brazillian nationally representative dietary survey (2008-2009) were used. Meals were defined as the largest (kcal) eating event reported during select times of the day (Breakfast, 0600-1000 hours; Lunch, 1200-1500 hours; Dinner, 1800-2100 hours); all other eating occasions were considered snacks. We estimate daily energy intake, percentage of persons consuming snacks, number of daily snacks and per capita and per consumer energy from snacks (kcal/day, kcal/snack and % of daily energy from snacks). In all, 74% of Brazilians (≥ 10 years) snacked, reporting an average 1.6 snacks/day. Also, 23% of the sample were heavy snackers (≥ 3 snacks/day). Snacking accounted for 21% of daily energy intake in the full sample but 35.5% among heavy snackers. Compared with non-snackers (1548 kcal/day), light (1-2 snacks/day) and heavy snackers consumed more daily energy (1929 and 2334 kcal/day, respectively). Taking into account time of day, the largest percentage of persons reported afternoon/early evening snacking (1501-1759 hours, 47.7%). Sweetened coffee and tea, sweets and desserts, fruit, sugar-sweetened beverages, and high-calorie salgados (fried/baked dough with meat/cheese/vegetable) were the top five most commonly consumed snacks. Differences were observed by age groups. Trends in commercial sales were observed, especially for sugar-sweetened beverages. Many commonly consumed snack foods in Brazil are classified, in the US, as being high in solid fats and added sugars. The public health impact of snacking in Brazil requires further exploration.

Evaluating the Potential Health and Revenue Outcomes of a 100% Healthy Vending Machine Nutrition Policy at a Large Agency in Los Angeles County, 2013-2015.

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Wickramasekaran, Ranjana N; Robles, Brenda; Dewey, George; Kuo, Tony

Healthy vending machine policies are viewed as a promising strategy for combating the growing obesity epidemic in the United States. Few studies have evaluated the short- and intermediate-term outcomes of healthy vending policies, especially for interventions that require 100% healthy products to be stocked. To evaluate the potential impact of a 100% healthy vending machine nutrition policy. The vendor's quarterly revenue, product sales records, and nutritional information data from 359 unique vending machines were used to conduct a baseline and follow-up policy analysis. County of Los Angeles facilities, 2013-2015. Vending machines in facilities located across Los Angeles County. A healthy vending machine policy executed in 2013 that required 100% of all products sold in contracted machines meet specified nutrition standards. Policy adherence; average number of calories, sugar, and sodium in food products sold; revenue change. Policy adherence increased for snacks and beverages sold by the vending machines by 89% and 98%, respectively. Average snack and beverage revenues decreased by 37% and 34%, respectively, during the sampled period. Although a 100% healthy vending policy represents a promising strategy for encouraging purchases of healthier foods, steps should be taken to counteract potential revenue changes when planning its implementation.

Sensitivity to reward is associated with snack and sugar-sweetened beverage consumption in adolescents.

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De Cock, Nathalie; Van Lippevelde, Wendy; Vervoort, Leentje; Vangeel, Jolien; Maes, Lea; Eggermont, Steven; Braet, Caroline; Lachat, Carl; Huybregts, Lieven; Goossens, Lien; Beullens, Kathleen; Kolsteren, Patrick; Van Camp, John

2016-06-01

High intake of palatable foods, such as energy-dense snacks and sugar-sweetened beverages (SSBs), is common among adolescents. An individual's sensitivity to reward (SR) may influence these intakes. The main objective of this study was to investigate the association between SR and both snack and SSB intake among adolescents. A representative cross-sectional survey was conducted among 1104 14- to 16-year-olds (mean age = 14.7 ± 0.8 years; 50.9 % boys; 18.0 % overweight) in Flanders. Daily intakes were measured by a food frequency questionnaire. SR was assessed using the behavioral activation system (BAS) scales. Multilevel regression analyses (two level: adolescent school) were conducted using STATA version 13. BAS drive was positively associated with daily intakes of SSBs (13.79 %, p snacks (5.42 %, p snacks (p snacks (3.85 %, p snacks (6.41 %, p snacks. Interaction effects of gender and BAS RR (p snacks (6.48 %, p snacks (7.22 %, p snack and SSB consumption in adolescents, especially in girls. These findings suggest that SR should be taken into account when designing interventions to improve the snack and SSB intake of adolescents.

Eating patterns and composition of meals and snacks in elite Canadian athletes.

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Erdman, Kelly Anne; Tunnicliffe, Jasmine; Lun, Victor M; Reimer, Raylene A

2013-06-01

The purpose of this study was to determine the meal- and snack-eating frequency and the nutritional composition of each eating occasion of Canadian high-performance athletes during training. Athletes from 8 Canadian Sport Centres prospectively completed 3-d dietary records including all food, fluid, and supplements consumed. The time of consumption and whether the consumption was a meal or snack were also identified. The dietary records were analyzed for energy (kcal) and macronutrient intake (carbohydrate, protein, and fat) and compared based on gender, age, meal vs. snack, and training vs. rest days. Three hundred twenty-four athletic subjects (64% female and 36% male) completed the study. On average, the athletes ate 4.8 ± 0.8 times daily. Nearly all athletes consumed 3 daily meals of breakfast (98.9%), lunch (97.9%), and dinner (98.7%), with few having snacks: 57%, 71.6%, and 58.1% of athletes consumed an a.m., p.m., and evening snack, respectively. Training-day meal frequency did not differ from that during rest days; however, fewer snacks were consumed on rest days. A.m. and p.m. snacks were consumed significantly more often on training days than rest days. Overall, snacks contributed 24.3% of total daily energy intake. Few dietary variations were discovered between genders, while the youngest athletes (<18 yr) ate less often, especially their morning snack, than the older athletes. In conclusion, Canadian high-performance athletes self-adjusted their energy intakes on training vs. rest days primarily by snacking less and reducing their carbohydrate and protein intakes on rest days, yet they consistently ate regular meals.

Iranian Female Adolescent’s Views on Unhealthy Snacks Consumption: A Qualitative Study

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Karimi-Shahanjarini, A; Omidvar, N; Bazargan3, M; Rashidian, A; Majdzadeh, R; Shojaeizadeh, D

2010-01-01

Background: Given the increasing prevalence of obesity among Iranian adolescents and the role of consumption of unhealthy snacks in this issue, interventions that focus on factors influencing food choice are needed. This study was designed to delineate factors associated with unhealthy snack use among female Iranian adolescents. Methods: The theory of Planned Behavior served as the framework of the study. Qualitative data were collected via nine focus group discussions in two middle schools (6th to 8th grades) in a socio-economically diverse district in the city of Tehran in spring 2008. The study sample included 90 female adolescents aged 12–15 years. The sampling strategy was purposive method. Data analyzed using the “framework” method. Results: Major factors identified by the respondents were taste, peer pressure, parental influence, easy access to unhealthy snacks, limited availability of healthy snacks, appeal of snacks, habit, high price of healthy snacks, and media advertisements. Nutritional value and healthiness was not one of the first priorities when buying snacks, as adolescents thought it was too early for them to worry about illness and adverse consequences of eating junk foods. Conclusions: For developing culturally sensitive evidence-based interventions that can motivate adolescents to choose healthy snacks, a broad range of factors should be taken into account. PMID:23113027

Reasons for eating 'unhealthy' snacks in overweight and obese males and females.

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Cleobury, L; Tapper, K

2014-08-01

Snack foods are often high in fat and sugar. Thus, reducing snack consumption may be a useful weight management strategy. However, individuals may snack for a variety of reasons with different implications for intervention. The present study examined the perceived reasons for eating main meals, 'unhealthy' snacks (i.e. snacks high in fat or sugar) and 'healthy' snacks in overweight and obese participants. Over a period of 5 days, 28 males and 27 females completed a food diary every time they ate. As well as providing details about the type of eating episode and food eaten, they also rated their agreement with 13 different reasons for eating (identified from relevant literature and a pilot study). Across a total of 1084 eating episodes, 358 were coded as snacks, 79% of which were high in either fat or sugar. The results showed that hunger and temptation (external eating) were reported as a reason for eating unhealthy snacks in 49% and 55% of all episodes, respectively. Eating because the individual was feeling fed up, bored or stressed (emotional eating) was given as a reason in 26% of episodes. These findings point to the potential utility of intervention strategies that target cravings, enhance self-control or promote stimulus control. © 2013 The British Dietetic Association Ltd.

Snack patterns are associated with biomarkers of glucose metabolism in US men.

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Shin, Dayeon; Song, SuJin; Krumhar, Kim; Song, Won O

2015-01-01

Few studies have made distinctions between dietary intake from meals and snacks in relating them to biomarkers. We aimed to examine if snack patterns are associated with biomarkers of glucose metabolism, specifically hemoglobin A1c and HOMA-IR in US adults. Using 24-h dietary recall data from National Health and Nutrition Examination Survey (NHANES) in 2007-2008, we derived snack patterns using factor analyses. Multivariate logistic regressions were performed to estimate adjusted odds ratios (AOR) for biomarkers of glucose metabolism by quintiles of snack pattern scores. Men in the highest quintile of dairy and sugary snack pattern had higher risk of having hemoglobin A1c ≥ 6.5% (AOR: 2.06; 95% CI: 1.20-3.51) and HOMA-IR > 3.0 (AOR: 1.73; 95% CI: 1.01-2.95) than did those in the lowest quintile. No significant association was found in women between snack patterns and biomarkers of glucose metabolism. Dairy and sugary snack patterns of US men had the greatest association with poor control of glucose metabolism.

U.S. adults and child snacking patterns among sugar sweetened beverage drinkers and non-drinkers

Science.gov (United States)

Bleich, Sara N.; Wolfson, Julia A.

2015-01-01

Objective To provide national estimates of snack patterns for sugar sweetened beverage (SSB) drinkers and non-SSB drinkers among U.S. children and adults. Methods We analyzed 24-hour dietary recall data obtained from the National Health and Nutrition Examination Survey 1999–2010 among children (ages 2 to 19) and adults (aged 20 and older) (N = 46,932). Results For children and adults, SSB drinkers were significantly more likely than non-SSB drinkers to consume snacks (children: salty – 60% vs. 50%; sweet – 69% vs. 65%; adults: salty – 64% vs. 58%; sweet – 64% vs. 58%), calories from snacks (children: salty snacks – 258 vs. 213 kcal; sweet snacks – 322 vs. 291 kcal; adults: salty snacks – 261 vs. 236 kcal; sweet snacks – 370 vs. 350 kcal), and total calories (children: 2098 vs. 1804 kcal; adults: 2329 vs. 2049 kcal) (p snack consumers than Whites and Hispanics (SSB consumers: White – 79%; Black – 86%, Hispanic – 82%; salty snack consumers: White – 56%; Black – 62%, Hispanic – 54%; p snacks at home (p snack and consume more calories from snacks than non-SSB drinkers, particularly Black adolescents and young adults. PMID:25584987

The ubiquity of energy-dense snack foods: a national multicity study.

Science.gov (United States)

Farley, Thomas A; Baker, Erin T; Futrell, Lauren; Rice, Janet C

2010-02-01

We assessed the availability and accessibility of energy-dense snacks in retail stores whose primary merchandise was not food and whether these varied by store type, region, or socioeconomic factors. We conducted systematic observations of 1082 retail stores in 19 US cities and determined the availability and accessibility of 6 categories of energy-dense snack foods. Snack food was available in 41% of the stores; the most common forms were candy (33%), sweetened beverages (20%), and salty snacks (17%). These foods were often within arm's reach of the cash register queue. We observed snack foods in 96% of pharmacies, 94% of gasoline stations, 22% of furniture stores, 16% of apparel stores, and 29% to 65% of other types of stores. Availability varied somewhat by region but not by the racial or socioeconomic characteristics of nearby census tracts. Energy-dense snack foods and beverages, implicated as contributors to the obesity epidemic, are widely available in retail stores whose primary business is not food. The ubiquity of these products may contribute to excess energy consumption in the United States.

Variations in serving sizes of Australian snack foods and confectionery.

Science.gov (United States)

Watson, Wendy L; Kury, Alexandra; Wellard, Lyndal; Hughes, Clare; Dunford, Elizabeth; Chapman, Kathy

2016-01-01

This study examined the serving size and energy content per serving of Australian packaged snack foods and confectionery products. Nutrition Information Panel data for 23 sub-categories of packaged snack foods (n = 3481) were extracted from The George Institute for Global Health's 2013 branded food composition database. Variations in serving size and energy content per serving were examined. Energy contents per serving were compared to recommendations in the Australian Dietary Guidelines. Serving sizes varied within and between snack food categories. Mean energy content per serving varied from 320 kJ to 899 kJ. More energy per serving than the recommended 600 kJ was displayed by 22% (n = 539) of snack foods classified in the Australian Dietary Guidelines as discretionary foods. The recommendation for energy content per serving was exceeded in 60% (n = 635) of snack foods from the Five Food Groups. Only 37% (n = 377) of confectionery products displayed the industry-agreed serving size of 25 g. Energy content per serving of many packaged snack foods do not align with the Australian Dietary Guidelines and the industry agreed serving size has not been taken up widely within the confectionery category. Given the inconsistencies in serving sizes, featuring serving size in front-of-pack information may hinder the objective of a clear and simple nutrition message. Messaging to help consumers make healthier choices should consider the variation in serving sizes on packaged snack foods. Copyright © 2015 Elsevier Ltd. All rights reserved.

The power of habits: unhealthy snacking behaviour is primarily predicted by habit strength.

Science.gov (United States)

Verhoeven, Aukje A C; Adriaanse, Marieke A; Evers, Catharine; de Ridder, Denise T D

2012-11-01

Although increasing evidence shows the importance of habits in explaining health behaviour, many studies still rely solely on predictors that emphasize the role of conscious intentions. The present study was designed to test the importance of habit strength in explaining unhealthy snacking behaviour in a large representative community sample (N= 1,103). To test our hypothesis that habits are crucial when explaining unhealthy snacking behaviour, their role was compared to the 'Power of Food', a related construct that addresses sensitivity to food cues in the environment. Moreover, the relation between Power of Food and unhealthy snacking habits was assessed. A prospective design was used to determine the impact of habits in relation to intention, Power of Food and a number of demographic variables. One month after filling out the questionnaire, including measures of habit strength and Power of Food, participants reported their unhealthy snacking behaviour by means of a 7-day snack diary. Results showed that habit strength was the most important predictor, outperforming all other variables in explaining unhealthy snack intake. The findings demonstrate that snacking habits provide a unique contribution in explaining unhealthy snacking behaviour, stressing the importance of addressing habit strength in further research and interventions concerning unhealthy snacking behaviour. ©2012 The British Psychological Society.

Implicit action tendencies and evaluations in unwanted snacking behaviour

NARCIS (Netherlands)

Maas, J.; Keijsers, G.P.J.; Rinck, M.; Sharbanee, J.; Vroling, M.S.; Backer, E.S.

2017-01-01

The present study investigated automatic/implicit and controlled/explicit processes in snacking behavior. Participants who were bothered by their habit of eating snacks were compared to participants with another habit. A reaction time task was used to assess implicit action tendencies in which

Mechanical splicing of superelastic Cu–Al–Mn alloy bars with headed ends

Science.gov (United States)

Kise, S.; Mohebbi, A.; Saiidi, M. S.; Omori, T.; Kainuma, R.; Shrestha, K. C.; Araki, Y.

2018-06-01

This paper examines the feasibility of mechanical splicing using a steel coupler to connect headed ends of superelastic Cu–Al–Mn alloy (Camalloy) bars and steel reinforcing bars to be used in concrete structures. Although threading of Camalloy is as easy as that of steel, mechanical splicing using threaded ends requires machining of Camalloy bars into dog-bone shape to avoid brittle fracture at the threaded ends. The machining process requires significant time and cost and wastes substantial amount of the material. This paper attempts to resolve this issue by applying mechanical splicing using steel couplers to connect headed ends of Camalloy and steel reinforcing bars. To study its feasibility, we prepare 3 specimens wherein both ends of each Camalloy bar (13 mm diameter and 300 mm length) are connected to steel reinforcing bars. The specimens are tested under monotonic, single-cycle, and full-cycle tension loading conditions. From these tests, we observed (1) excellent superelasticity with recoverable strain of around 6% and (2) large ductility with fracture strain of over 19%. It should be emphasized here that, in all the specimens, ductile fracture occurred at the locations apart from the headed ends. This is in sharp contrast with brittle fracture of headed superelastic Ni–Ti SMA bars, most of which took place around the headed ends. From the results of the microstructural analysis, we identified the following reasons for avoiding brittle fracture at the headed ends: (1) Precipitation hardening increases the strength around the boundary between the straight and headed (tapered) portions, where stress concentration takes place. (2) The strength of the straight portion does not increase significantly up to the ductile fracture if its grain orientation is close to 〈0 0 1〉.

Storage stability of snacks with reduced saturated and trans fatty acids contents Estabilidade de snacks com teores reduzidos de ácidos graxos saturados e trans durante o armazenamento

Directory of Open Access Journals (Sweden)

Vanessa Dias Capriles

2009-09-01

Full Text Available Partially hydrogenated vegetable oil has been used in snack flavoring for its ability to entrap hydrophobic aroma compounds. However, increasing concerns about the health risks of saturated and trans fatty acids (TFA consumption led to the development of alternative agents for this use. We studied the use of rapeseed oil (O as a replacement for partially hydrogenated vegetable oil (F in snack flavoring. Products with several different rapeseed oil contents were designed, packed, and then stored for twenty weeks at room temperature. Fatty acids compositions, TBA reactive substances (TBARS, shear strength and sensory acceptability were assessed throughout storage time. Total replacement reduced saturated fat by 72.5% in relation to market available snacks. TFA were initially absent in these products, but their production occurred spontaneously on the 8th week with gradual increase during storage up to levels still lower than those observed in commercially available snacks. Low TBARS levels and stability of shear strength during the twenty-week of storage were also observed. Snacks flavored with F or O were equally well accepted during the storage period. It is feasible to develop a storage stable snack with reduced saturated and trans fatty acid contents while maintaining the high sensory acceptability typical of this food product.A gordura vegetal parcialmente hidrogenada tem sido utilizada na aromatização de snacks. Entretanto, o risco à saúde ocasionado pelo elevado consumo de ácidos graxos saturados e trans (AGT vem estimulando o desenvolvimento de abordagens alternativas a essa gordura. Substituímos a gordura vegetal parcialmente hidrogenada (F por óleo de canola (O na aromatização de snacks. Snacks com diferentes níveis de O foram produzidos, embalados e armazenados em temperatura ambiente durante vinte semanas. Monitoramos o perfil de ácidos graxos, o teor de substâncias reativas ao TBA (TBARS, a força de cisalhamento e a

Effects of snack consumption for 8 weeks on energy intake and body weight.

Science.gov (United States)

Viskaal-van Dongen, M; Kok, F J; de Graaf, C

2010-02-01

Consumption of snacks might contribute to the obesity epidemic. It is not clear how the moment of consumption and energy density of snacks can influence the compensatory response to consumption of snacks in the long term. To investigate the effects of snack consumption for 8 weeks on changes in body weight, emphasizing on moment of consumption and energy density. In total, 16 men and 66 women (mean age 21.9 years (s.d. 0.3 year), mean body mass index 20.7 kg m(-2) (s.d. 0.2 kg m(-2))) were randomly assigned to one of four parallel groups in a 2 x 2 design: snacks consumed with or between meals and snacks having a low (12 kJ g(-1)) energy density. For 8 weeks, subjects consumed mandatory snacks that provided 25% of energy requirements on each day. Body weight, body composition, physical activity level (PAL) and energy intake were measured in week 1 and week 8. There were no differences in changes in body weight between the four groups. Moment of consumption (P=0.7), energy density (P=0.8) and interaction (P=0.09) did not influence body weight. Similarly, there were no differences in changes in body composition, PAL and energy intake between the four groups. Body weight after 8 weeks of snack consumption was not affected by moment of consumption and energy density of snacks. This finding suggests that consuming snacks that are high or low in energy density does not necessarily contribute to weight gain. Healthy, nonobese young adults may be able to maintain a normal body weight through an accurate compensation for the consumption of snacks.

Energy, nutrient and food content of snacks in French adults

OpenAIRE

Si Hassen, Wendy; Castetbon, Katia; Tichit, Christine; Péneau, Sandrine; Nechba, Anouar; Ducrot, Pauline; Lampuré, Aurélie; Bellisle, France; Hercberg, Serge; Méjean, Caroline

2018-01-01

BACKGROUND: Snacking raises concern since it may lead to an additional energy intake and poor nutrient quality. A snacking occasion can be defined as any eating occasion apart from main meals, regardless of the amount or type of foods consumed. We described the frequency of snacking occasions according to daily timing in French adults, and compared them between each other, and with the main meals, in terms of energy intake, energy and nutrient density, and food content. METHODS: This...

Sensory evaluation of gluten-free quinoa whole grain snacks

Science.gov (United States)

Quinoa gluten-free whole grain low fat and salt snacks were evaluated. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing ...

Impact of Math Snacks Games on Students' Conceptual Understanding

Science.gov (United States)

Winburg, Karin; Chamberlain, Barbara; Valdez, Alfred; Trujillo, Karen; Stanford, Theodore B.

2016-01-01

This "Math Snacks" intervention measured 741 fifth grade students' gains in conceptual understanding of core math concepts after game-based learning activities. Teachers integrated four "Math Snacks" games and related activities into instruction on ratios, coordinate plane, number systems, fractions and decimals. Using a…

Snack foods consumption contributes to poor nutrition of rural children in West Java, Indonesia.

Science.gov (United States)

Sekiyama, Makiko; Roosita, Katrin; Ohtsuka, Ryutaro

2012-01-01

Dietary habits of children, including snack foods consumption, in developing countries have seldom been investigated in relation to their nutrition and health. To assess the effects of snack foods consumption of 154 children aged 1-12 years in a rural village of West Java, Indonesia, a 3-hour-interval food recall survey for all meals and snack foods consumed in seven consecutive days for each subject, anthropometry, and interviews for sociodemographic indicators were conducted. Their overall prevalence of stunting and underweight was 69.5% and 35.7%. There were 221 foods consumed by the subjects, among which 68 foods were categorized as snack foods. Though the children of both <7 year and ≥7 year age groups consumed snack foods similarly throughout the day, the latter group only consumed larger amounts of energy from snack foods at school recess-times. The mean percent contribution of snack foods was 59.6% for fat, 40.0% for energy, 20.6% for calcium, and <10% for vitamins A and C. Half number of the subjects who snacked more than the median amount consumed less carbohydrate and vitamin C than the remaining half. Furthermore, the more snack-consuming group the lower z score for height-for-age (HAZ) among schoolchildren. To improve this nutritionally vulnerable situation, consumption of snack foods should be replaced by the non-snack foods which contain much higher nutrient density; i.e. 15 times for calcium and 32 times for vitamin A. Moreover, considering high snack foods consumption of ≥7 y age group at school, appropriate school nutrition programs should be promoted.

Development and assessment of acceptability and nutritional properties of a light snack Desenvolvimento e avaliação da aceitabilidade e das propriedades nutricionais de um snack light

Directory of Open Access Journals (Sweden)

Vanessa Dias Capriles

2007-09-01

Full Text Available A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color (deltaE = 8.67, due mainly to luminosity (deltaL = 7.79. The light snack presented high sensory acceptability (7.27 ± 1.3; 82.5% of grades were > 7 on 9-point hedonic scale; no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p O snack light foi desenvolvido através do uso de um substituto de gordura como veículo de aromatização, gerando um novo produto com redução calórica de até 47,5% em relação aos comercializados. Avaliou-se o impacto desta substituição nas características sensoriais do produto, através da comparação com um snack convencional. Não foi observada diferença significativa de textura. Foi observada diferença de cor (deltaE = 8,67, principalmente devido à luminosidade (deltaL = 7,79. O snack light apresentou elevada aceitabilidade sensorial (7,27 ± 1,3; 82,5% das notas foram > 7 em uma escala hedônica de 1 a 9 e não houve diferença significativa de aceitação entre os snacks. Porém, o produto convencional foi significativamente preferido em relação ao light (p < 0,05. Em uma pesquisa de opinião, 75% dos entrevistados, ao serem informados de sua composição, afirmaram que comprariam o snack light ao invés do convencional. A redução calórica e do teor de lipídios permite o uso das alegações snack light e isento de gordura, de acordo com a Legislação de vários países. Conclui-se que a utilização de substitutos de gordura na fabricação de snacks é tecnologicamente viável, resultando em um novo produto

EFFECT OF EXTRUSION ON Β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKS

Directory of Open Access Journals (Sweden)

Maria Clara de Moraes Prata GASPAR

2012-12-01

Full Text Available A β-carotene and iron rich snack was developed aimed at children consumption. β-carotene was added to the snacks, in the flavoring mixture after (A or before (B extrusion. Proximate composition, β-carotene content, instrumental color and texture parameters were determined during storage. Both products had low content of lipids and high content of bioavailable iron, β-carotene and proteins. Shear resistance of snack B increased during storage, and the values of B were greater than those of snack A. The color parameter a measured on snack B was greater than the verified for snack A, whereas the opposite was observed for parameter b. Initial β-carotene content was higher in the snack A with significant reduction in both snacks during storage. β-carotene reduction from 15 to 60 days was less pronounced in the snack A as compared to snack B. The flavoring and fortification methods affected the shear strength, color parameters and β-carotene contents of the snacks.

Taxing Snack Foods: Manipulating Diet Quality or Financing Information Programs?

OpenAIRE

Fred Kuchler; Abebayehu Tegene; J. Michael Harris

2005-01-01

This paper investigates consumers' likely response to a proposed tax on snack foods that addresses public health issues generated by rising U.S. obesity rates. We estimate demands for particular snack foods and show they are price inelastic after accounting for quality variation. We calculate impacts of a range of ad valorem taxes on the demand for salty snack food. The impacts on dietary quality are small, and negligible at the lower tax rates. If taxes were earmarked for funding information...

Bar dimensions and bar shapes in estuaries

Science.gov (United States)

Leuven, Jasper; Kleinhans, Maarten; Weisscher, Steven; van der Vegt, Maarten

2016-04-01

Estuaries cause fascinating patterns of dynamic channels and shoals. Intertidal sandbars are valuable habitats, whilst channels provide access to harbors. We still lack a full explanation and classification scheme for the shapes and dimensions of bar patterns in natural estuaries, in contrast with bars in rivers. Analytical physics-based models suggest that bar length in estuaries increases with flow velocity, tidal excursion length or estuary width, depending on which model. However, these hypotheses were never validated for lack of data and experiments. We present a large dataset and determine the controls on bar shape and dimensions in estuaries, spanning bar lengths from centimeters (experiments) to 10s of kilometers length. First, we visually identified and classified 190 bars, measured their dimensions (width, length, height) and local braiding index. Data on estuarine geometry and tidal characteristics were obtained from governmental databases and literature on case studies. We found that many complex bars can be seen as simple elongated bars partly cut by mutually evasive ebb- and flood-dominated channels. Data analysis shows that bar dimensions scale with estuary dimensions, in particular estuary width. Breaking up the complex bars in simple bars greatly reduced scatter. Analytical bar theory overpredicts bar dimensions by an order of magnitude in case of small estuarine systems. Likewise, braiding index depends on local width-to-depth ratio, as was previously found for river systems. Our results suggest that estuary dimensions determine the order of magnitude of bar dimensions, while tidal characteristics modify this. We will continue to model bars numerically and experimentally. Our dataset on tidal bars enables future studies on the sedimentary architecture of geologically complex tidal deposits and enables studying effects of man-induced perturbations such as dredging and dumping on bar and channel patterns and habitats.

Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteers.

Science.gov (United States)

Kleessen, Brigitta; Schwarz, Sandra; Boehm, Anke; Fuhrmann, H; Richter, A; Henle, T; Krueger, Monika

2007-09-01

A study was conducted to test the effects of Jerusalem artichoke inulin (JA) or chicory inulin (CH) in snack bars on composition of faecal microbiota, concentration of faecal SCFA, bowel habit and gastrointestinal symptoms. Forty-five volunteers participated in a double-blind, randomized, placebo-controlled, parallel-group study. At the end of a 7 d run-in period, subjects were randomly assigned to three groups of fifteen subjects each, consuming either snack bars with CH or JA, or snack bars without fructans (placebo); for 7 d (adaptation period), they ingested one snack bar per day (7.7 g fructan/d) and continued for 14 d with two snack bars per day. The composition of the microbiota was monitored weekly. The consumption of CH or JA increased counts of bifidobacteria (+1.2 log10 in 21 d) and reduced Bacteroides/Prevotella in number and the Clostridium histolyticum/C. lituseburense group in frequency at the end of intervention (P bakery products stimulates the growth of bifidobacteria and may contribute to the suppression of potential pathogenic bacteria.

'Snack' versus 'meal': The impact of label and place on food intake.

Science.gov (United States)

Ogden, Jane; Wood, Chloe; Payne, Elise; Fouracre, Hollie; Lammyman, Frances

2018-01-01

Eating behaviour is influenced by both cognitions and triggers in the environment. The potential difference between a 'snack' and a 'meal' illustrates these factors and the way in which they interact, particularly in terms of the label used to describe food and the way it is presented. To date no research has specifically explored the independent and combined impact of label and presentation on eating behaviour. Using a preload/taste test design this experimental study evaluated the impact of label ('snack' vs. 'meal') and place ('snack' vs. 'meal') of a preload on changes in desire to eat and subsequent food intake. Eighty female participants consumed a pasta preload which labelled as either a 'snack' or a 'meal' and presented as either a 'snack' (standing and eating from a container) or a 'meal' (eating at a table from a plate), generating four conditions. The results showed main effects of label and place with participants consuming significantly more sweet mass (specifically chocolate) at the taste test when the preload had been labelled a 'snack' and more total mass and calories when the preload had been presented as a 'snack'. No label by place interactions were found. The results also showed a combined effect of both label and place with those who had eaten the preload both labelled and presented as a 'snack' consuming significantly more in terms of nearly all measures of food intake than those in the other conditions. To conclude, label and presentation influence subsequent food intake both independently and combined which is pertinent given the increase in 'snacking' in contemporary culture. Copyright © 2017 Elsevier Ltd. All rights reserved.

Assessing thermally induced errors of machine tools by 3D length measurements

NARCIS (Netherlands)

Florussen, G.H.J.; Delbressine, F.L.M.; Schellekens, P.H.J.

2003-01-01

A new measurement technique is proposed for the assessment of thermally induced errors of machine tools. The basic idea is to measure changes of length by a telescopic double ball bar (TDEB) at multiple locations in the machine's workspace while the machine is thermally excited. In addition thermal

Relationship between impulsivity, snack consumption and children's weight

OpenAIRE

Scholten, Eline W. M.; Schrijvers, Carola; Nederkoorn, Chantal; Kremers, Stef; Rodenburg, Gerda

2014-01-01

textabstractBackground: Childhood overweight is a public health problem associated with psychosocial and physical problems. Personality traits, such as impulsivity, may contribute to the development of overweight. Objective: This study examines 1) the association between general impulsivity traits (reward sensitivity and disinhibition) and children's weight, 2) the association between impulsivity traits and unhealthy snack consumption, and 3) the potential mediating role of unhealthy snack co...

Longitudinal ultrasonic waves dispersion in bars

International Nuclear Information System (INIS)

Suarez Antola, R.

2001-01-01

The exhibition intends to review some aspects of the propagation of the longitudinal ultrasonic pulses shortly in bars of traverse section uniform.Aspects they are part of the denominated geometric dispersion of the pulses.This phenomenon It can present like an additional complication in the ultrasonic essay of low frequency of thin pieces in structures and machines but takes place former ex professed in some applications of the wave guides been accustomed to in the prosecution of signs

Acrylamide in deep-fried snacks of India.

Science.gov (United States)

Shamla, L; Nisha, P

2014-01-01

Acrylamide content in deep-fried snacks from 20 different production sites of South Indian province of Kerala (80 samples representing 4 important product categories) were determined using a modified high performance liquid chromatography (HPLC)-diode array detector (DAD) method. The limit of detection and the limit of quantification for this method were 1.04 and 3.17 μg/kg, respectively. The mean recoveries of acrylamide obtained by using spiked samples ranged between 90% and 103%, which shows good extraction efficiency. Acrylamide concentrations in the four groups of snacks ranged from 82.0 to 4245.6 µg/kg for potato chips, 46.2-2431.4 µg/kg for jack chips, 24.8-1959.8 µg/kg for sweet plantain chips and 14.7-1690.5 µg/kg for plantain chips. These are the most widely consumed snacks in South India, and the results revealed reasonable levels of acrylamide in these foods, which indicated the general risk of consumer exposure.

Influence of product placement in children's movies on children's snack choices.

Science.gov (United States)

Brown, Callie L; Matherne, Camden E; Bulik, Cynthia M; Howard, Janna B; Ravanbakht, Sophie N; Skinner, Asheley C; Wood, Charles T; Bardone-Cone, Anna M; Brown, Jane D; Perrin, Andrew J; Levine, Cary; Steiner, Michael J; Perrin, Eliana M

2017-07-01

Media exposure affects health, including obesity risk. Children's movies often contain food placements-frequently unhealthy foods. However, it is not known if these cues influence children's food choices or consumption after viewing. We explored whether children's snack choices or consumption differs based on: 1) recent exposure to movies with high versus low product placement of unhealthy foods; and 2) children's weight status. Children ages 9-11 were assigned to watch a high ("Alvin and the Chipmunks," n = 54) or low ("Stuart Little," n = 60) product-placement movie. After viewing, participants selected a snack choice from each of five categories, several of which were specifically featured in "Alvin." Uneaten snacks from each participant were weighed upon completion. Snack choice and amount consumed by movie were compared by t-tests, and differences in snack choices by movie were tested with logistic regression. Participants consumed an average of 800.8 kcal; mean kcal eaten did not vary by movie watched. Participants who watched the high product-placement movie had 3.1 times the odds (95% CI 1.3-7.2) of choosing cheese balls (most featured snack) compared to participants who watched the low product-placement movie. Children who were overweight or obese consumed a mean of 857 kcal (95% CI: 789-925) compared to 783 kcal (95% CI: 742-823, p = 0.09) for children who were underweight or healthy weight. Children's weight status did not significantly affect their choice of snack. Branding and obesogenic messaging in children's movies influenced some choices that children made about snack foods immediately following viewing, especially food with greatest exposure time in the film, but did not affect total calories consumed. Future studies should examine how the accumulation of these messages affects children's long-term food choices. Copyright © 2017 Elsevier Ltd. All rights reserved.

E+e- linear collider B-barB factory for rare B decay studies

International Nuclear Information System (INIS)

Cline, D.B.

1987-01-01

We outline the physics goals of a B-barB factory to produce greater than 10 8 B 0 /sub d/, B/sup +- / per year. Emphasis is placed on the search for large CP violating effects in rare B decays. An e + e - linear collider is proposed for the B-barB factory and a preliminary estimate of the parameters of the machine that might reach L = 10 34 cm -2 sec -1 is given

Community Partnership to Address Snack Quality and Cost in After-School Programs

Science.gov (United States)

Beets, Michael W.; Tilley, Falon; Turner-McGrievy, Gabrielle; Weaver, Robert G.; Jones, Sonya

2014-01-01

Background: Policies call on after-school programs (ASPs) to serve more nutritious snacks. A major barrier for improving snack quality is cost. This study describes the impact on snack quality and expenditures from a community partnership between ASPs and local grocery stores. Methods: Four large-scale ASPs (serving ~500 children, aged 6-12?years,…

Predicting vertical jump height from bar velocity.

Science.gov (United States)

García-Ramos, Amador; Štirn, Igor; Padial, Paulino; Argüelles-Cienfuegos, Javier; De la Fuente, Blanca; Strojnik, Vojko; Feriche, Belén

2015-06-01

The objective of the study was to assess the use of maximum (Vmax) and final propulsive phase (FPV) bar velocity to predict jump height in the weighted jump squat. FPV was defined as the velocity reached just before bar acceleration was lower than gravity (-9.81 m·s(-2)). Vertical jump height was calculated from the take-off velocity (Vtake-off) provided by a force platform. Thirty swimmers belonging to the National Slovenian swimming team performed a jump squat incremental loading test, lifting 25%, 50%, 75% and 100% of body weight in a Smith machine. Jump performance was simultaneously monitored using an AMTI portable force platform and a linear velocity transducer attached to the barbell. Simple linear regression was used to estimate jump height from the Vmax and FPV recorded by the linear velocity transducer. Vmax (y = 16.577x - 16.384) was able to explain 93% of jump height variance with a standard error of the estimate of 1.47 cm. FPV (y = 12.828x - 6.504) was able to explain 91% of jump height variance with a standard error of the estimate of 1.66 cm. Despite that both variables resulted to be good predictors, heteroscedasticity in the differences between FPV and Vtake-off was observed (r(2) = 0.307), while the differences between Vmax and Vtake-off were homogenously distributed (r(2) = 0.071). These results suggest that Vmax is a valid tool for estimating vertical jump height in a loaded jump squat test performed in a Smith machine. Key pointsVertical jump height in the loaded jump squat can be estimated with acceptable precision from the maximum bar velocity recorded by a linear velocity transducer.The relationship between the point at which bar acceleration is less than -9.81 m·s(-2) and the real take-off is affected by the velocity of movement.Mean propulsive velocity recorded by a linear velocity transducer does not appear to be optimal to monitor ballistic exercise performance.

Eating on nightshift: A big vs small snack impairs glucose response to breakfast

Directory of Open Access Journals (Sweden)

Stephanie Centofanti

2018-01-01

Full Text Available Shift work is a risk factor for chronic diseases such as Type 2 diabetes. Food choice may play a role, however simply eating at night when the body is primed for sleep may have implications for health. This study examined the impact of consuming a big versus small snack at night on glucose metabolism. N = 31 healthy subjects (21–35 y; 18 F participated in a simulated nightshift laboratory study that included one baseline night of sleep (22:00 h-07:00 h and one night awake with allocation to either a big snack (2100 kJ or small snack (840 kJ group. The snack was consumed between 00:00–00:30 h and consisted of low fat milk, a sandwich, chips and fruit (big snack or half sandwich and fruit (small snack. Subjects ate an identical mixed meal breakfast (2100 kJ at 08:30 h after one full night of sleep and a simulated nightshift. Interstitial glucose was measured continuously during the entire study using Medtronic Continual Glucose Monitors. Only subjects with identical breakfast consumption and complete datasets were analysed (N = 20. Glucose data were averaged into 5-minute bins and area under the curve (AUC was calculated for 90 min post-breakfast. Pre-breakfast, glucose levels were not significantly different between Day1 and Day2, nor were they different between snack groups (p > 0.05. A snack group by day interaction effect was found (F1,16 = 5.36, p = 0.034 and post-hocs revealed that in the big snack group, AUC response to breakfast was significantly higher following nightshift (Day2 compared to Day1 (p = 0.001. This translated to a 20.8% (SEM 5.6 increase. AUC was not significantly different between days in the small snack group. Consuming a big snack at 00:00 h impaired the glucose response to breakfast at 08:30 h, compared to a smaller snack. Further research in this area will inform dietary advice for shift workers, which could include recommendations on how much to eat as well as content.

New Novae snack point

CERN Document Server

2012-01-01

Located next to the car park by the flag poles, a few metres from the Main CERN Reception (building 33), a new snack point catered by Novae will open to the public on Wednesday 8 August. More information will be available in the next issue of the Bulletin!

Self-crafting vegetable snacks

NARCIS (Netherlands)

Raghoebar, Sanne; Kleef, van Ellen; Vet, de Emely

2017-01-01

Purpose: The purpose of this paper is to test whether the IKEA-effect (Norton et al., 2012) – better liking for self-crafted products than for identical products crafted by others – can be exploited to increase liking and consumption of vegetable snacks in children. Design/methodology/approach: A

The addition of peanuts to habitual diets is associated with lower consumption of savory non-core snacks by men and sweet non-core snacks by women.

Science.gov (United States)

Barbour, Jayne A; Stojanovski, Emilija; Moran, Lisa J; Howe, Peter R C; Coates, Alison M

2017-05-01

Snacking is associated with intakes of non-core foods which may predispose to obesity. Peanuts have potential satiety benefits and may assist with weight management; we hypothesized that peanut consumption would reduce intake of non-core snack foods due to compensation. We investigated the effects of adding peanuts to a habitual diet on snacking habits and energy intake. Sixty-one healthy participants (65±7years, body mass index 31±4kg/m 2 ) consumed their habitual diet with or without peanuts (56g/d for 32 women, 84g/d for 29 men) for 12weeks each in a randomized crossover design. Food diaries were analyzed at baseline and after each 12-week period for meal and snack content and timing. Total energy intake was higher (17% for men [PSnacking occasions increased during the peanut phase (53% for men [P=.001], 14% for women [P=.01]). Servings of other snack foods did not change during the peanut phase (P=.6) compared with control. However, sex-specific analysis revealed that men and women consumed less savory (Psnacks, respectively, during the peanut phase. Despite increased energy intake and snacking frequency, peanuts may improve the diet through sex-specific reductions of non-core foods; for optimal energy balance, peanuts should be substituted rather than added to the diet. Crown Copyright © 2017. Published by Elsevier Inc. All rights reserved.

When planning is not enough: the self-regulatory effect of implementation intentions on changing snacking habits.

Science.gov (United States)

Tam, Leona; Bagozzi, Richard P; Spanjol, Jelena

2010-05-01

This study examined whether matching implementation intentions to people's regulatory orientation affects the effectiveness of changing unhealthy snacking habits. Participants' regulatory orientation was either measured (as a chronic trait) or manipulated (as a situational state), and participants were randomly assigned to implementation intention conditions to eat more healthy snacks or avoid eating unhealthy ones. A self-reported online food diary of healthy and unhealthy snacks over a 2-day period. Participants with weak unhealthy snacking habits consumed more healthy snacks when forming any type of implementation intentions (regardless of match or mismatch with their regulatory orientation), while participants with strong unhealthy snacking habits consumed more healthy snacks only when forming implementation intentions that matched their regulatory orientations. RESULTS suggest that implementation intentions that match regulatory orientation heighten motivation intensity and put snacking under intentional control for people with strong unhealthy snacking habits. (c) 2010 APA, all rights reserved.

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Directory of Open Access Journals (Sweden)

Bárbara Franco LUCAS

Full Text Available Abstract Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed moisture influenced the product responses. The increase in feed moisture increased the hardness, bulk density and water absorption index of the snacks. Higher concentrations of microalga produced snacks with higher protein content, total color difference (ΔE and compact structure. The addition of 2.6% Spirulina produced snacks with up to 11.3% protein and with adequate physical and structural properties for consumption. Thus, snacks containing Spirulina are an alternative to the demand for healthy food of practical consumption.

Assessment of Snacks Consumption among High School Students of Tehran during 2010-2011 Years

Directory of Open Access Journals (Sweden)

F Jafari

2013-05-01

Full Text Available Abstract Background & aim: Eating snacks during the day can lead to energy distribution and improvement of the health status of students. The aim of this study was to assess the pattern of snack consumption among high school students in region 8 of Tehran. Methods: This descriptive cross sectional study was performed on 300 high school students in district 8 of Tehran educational board during 2010-2011. Cluster sampling was done as a random method. Data were collected by a researcher-made questionnaire. Data were analyzed using descriptive statistics and Spearman, Pearson and ANOVA. Results: The mean age of participants was 16.2±0.9. 64.6% of students ate snacks everyday and 10.1% of them didn’t use any snack at school. Most students (14.8% ate sandwich as snack prepared by school’s buffet every day. Tea (12.4%, fruits (12%, cheese bread (10% and home -made sandwiches (7.9% were also used as snacks. Results showed that among food consumed as snack, sandwich consumption was negatively associated to the grade of previous semester. Moreover, the consumption of blowgun and cakes were increased in children with more educated fathers. Conclusion: Despite the fact that the consumption of snacks during school attendance is good in terms of quantity, but the quality and usefulness of food still need more attention Keyword: Snack, High school, Average, Student

Self-crafting vegetable snacks: testing the IKEA-effect in children.

Science.gov (United States)

Raghoebar, Sanne; van Kleef, Ellen; de Vet, Emely

2017-01-01

The purpose of this paper is to test whether the IKEA-effect (Norton et al. , 2012) - better liking for self-crafted products than for identical products crafted by others - can be exploited to increase liking and consumption of vegetable snacks in children. A between-subjects experiment was conducted at an after school care facility. In total, 86 children aged four to six either crafted a peacock with vegetables or with non-food objects following an example. After the task, children ate snack vegetables ad libitum, and rated their liking for the vegetables and pride in crafting the peacock. No significant main effect of the vegetable snack creation on consumption and liking was observed. Also, perceived pride did not mediate the effect of self-crafting vegetable snacks on consumption of and liking for vegetables. Vegetable consumption did not differ between children who were either simply exposed to vegetable snacks while crafting or those who were crafting the vegetable snacks themselves. The equal consumption might suggest that this is caused by simple exposure, but more research is needed comparing self-crafting and exposure to a condition where there is no initial exposure to vegetables. Although the IKEA-effect has been demonstrated in adults, this is one of the first studies evaluating the IKEA-effect in children and as a means to increase liking for a generally disliked product in this target group, i.e. vegetables. The IKEA-effect could not be replicated under these more stringent conditions, where the experimental set-up enabled disentangling exposure and crafting effects.

The effects of happiness and sadness on Children's snack consumption.

Science.gov (United States)

Tan, Cin Cin; Holub, Shayla C

2018-04-01

Children appear to engage in emotional eating (i.e., eating in response to negative and positive emotions), but existing research has predominantly relied on parent-report and child-report, which may not necessarily reflect children's actual emotional eating behaviors. This study examined the effects of happiness and sadness on children's observed snack consumption and examined whether child characteristics (i.e., weight, gender, and age) interact with mood to predict snack consumption. To elicit mood, children (N = 91; M ages  = 6.8 years; 48 boys) were randomly assigned to one of the three mood induction conditions (happy, sad, or neutral); children's snack consumption was observed and measured after mood induction. Findings showed that children in the sad condition consumed more energy from chocolate, followed by children in the happy condition, and then the neutral condition. However, the reverse pattern was observed for goldfish crackers: children in the neutral condition consumed more energy from this savory snack than children in the happy condition, followed by children in sad condition. Child weight status and gender did not interact with mood to predict snack consumption. Child age did interact with mood: older children consumed more chocolates in the sad condition compared to younger children. Child age was not related to snack consumption in the happy and neutral conditions. This study suggests that emotional eating in response to positive and negative emotions is evident during early childhood, but that this is behavior is developing during this period. Copyright © 2018 Elsevier Ltd. All rights reserved.

Does the availability of snack foods in supermarkets vary internationally?

Science.gov (United States)

Thornton, Lukar E; Cameron, Adrian J; McNaughton, Sarah A; Waterlander, Wilma E; Sodergren, Marita; Svastisalee, Chalida; Blanchard, Laurence; Liese, Angela D; Battersby, Sarah; Carter, Mary-Ann; Sheeshka, Judy; Kirkpatrick, Sharon I; Sherman, Sandy; Cowburn, Gill; Foster, Charlie; Crawford, David A

2013-05-14

Cross-country differences in dietary behaviours and obesity rates have been previously reported. Consumption of energy-dense snack foods and soft drinks are implicated as contributing to weight gain, however little is known about how the availability of these items within supermarkets varies internationally. This study assessed variations in the display of snack foods and soft drinks within a sample of supermarkets across eight countries. Within-store audits were used to evaluate and compare the availability of potato chips (crisps), chocolate, confectionery and soft drinks. Displays measured included shelf length and the proportion of checkouts and end-of-aisle displays containing these products. Audits were conducted in a convenience sample of 170 supermarkets across eight developed nations (Australia, Canada, Denmark, Netherlands, New Zealand, Sweden, United Kingdom (UK), and United States of America (US)). The mean total aisle length of snack foods (adjusted for store size) was greatest in supermarkets from the UK (56.4 m) and lowest in New Zealand (21.7 m). When assessed by individual item, the greatest aisle length devoted to chips, chocolate and confectionery was found in UK supermarkets while the greatest aisle length dedicated to soft drinks was in Australian supermarkets. Only stores from the Netherlands (41%) had less than 70% of checkouts featuring displays of snack foods or soft drinks. Whilst between-country variations were observed, overall results indicate high levels of snack food and soft drinks displays within supermarkets across the eight countries. Exposure to snack foods is largely unavoidable within supermarkets, increasing the likelihood of purchases and particularly those made impulsively.

Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

OpenAIRE

Vadukapuram, Naveen; Hall, CliffordIII; Tulbek, Mehmet; Niehaus, Mary

2014-01-01

Milled flaxseed was incorporated (0?20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values and propanal contents were measured over four months of storage. Rancidity scores of extruded snack were measured using a trained panel. As ...

Production of crispy bread snacks containing chicken meat and chicken meat powder

Directory of Open Access Journals (Sweden)

HULYA CAKMAK

Full Text Available ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

SMEs Development Strategy for Competitive and Sustainable Typical Local Snacks of Banten Province

OpenAIRE

Sawarni Hasibuan

2015-01-01

Small Medium Enterprises (SMEs) for snacks in Indonesia currently has a good growth rate on one hand; but on the other hand, its level of competition is also quite high.  Growth in sales volume of the Indonesian snack industry, both in modern and traditional markets in 2012, was recorded at 10-15 percent far beyond the growth of other manufacturing industries.  However, the level of competition in the snack industry is also relatively high. Business people in the snacks sector do not only com...

Secular Trends in Meal and Snack Patterns among Adolescents from 1999 to 2010.

Science.gov (United States)

Larson, Nicole; Story, Mary; Eisenberg, Marla E; Neumark-Sztainer, Dianne

2016-02-01

Linkages between snack patterns, diet, and obesity in adolescents likely depend on the consumption of main meals, how often snacks are prepared away from home, and whether energy-dense, nutrient-poor snack foods and sugary drinks are frequently consumed. Nutrition-based interventions need to be informed by an understanding of how secular changes in the contribution of snacks to dietary intake may be related to changes in meal frequency as well as how these trends differ by sociodemographic characteristics. To examine secular trends from 1999 to 2010 in meal and snack patterns among adolescents. A repeated cross-sectional design was used. Participants from Minneapolis/St Paul, MN, secondary schools completed classroom-administered surveys and food frequency questionnaires in 1999 (n=2,598) and 2010 (n=2,540). Weekly meal frequencies; number of snacks consumed on school and vacation/weekend days; frequent consumption of snacks prepared away from home (≥3 times/week); and daily servings of energy-dense, nutrient-poor food/drinks that are commonly consumed at snack occasions. Trends from 1999 to 2010 were examined using inverse probability weighting to control for differences in sociodemographic characteristics in the two samples. Mean frequencies of breakfast and lunch increased modestly in the overall population (both P values snacks consumed on schools days (Psnacks prepared away from home, there was a secular decrease in energy-dense, nutrient-poor food/drink consumption (Psnack trends among adolescents suggests the need for targeted efforts to ensure public health messages reach low-income and ethnic/racial minority population subgroups most vulnerable to poor nutrition and the development of obesity. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Babies, soft drinks and snacks: a concern in low- and middle-income countries?

Science.gov (United States)

Huffman, Sandra L; Piwoz, Ellen G; Vosti, Stephen A; Dewey, Kathryn G

2014-10-01

Undernutrition in infants and young children is a global health priority while overweight is an emerging issue. Small-scale studies in low- and middle-income countries have demonstrated consumption of sugary and savoury snack foods and soft drinks by young children. We assessed the proportion of children 6-23 months of age consuming sugary snack foods in 18 countries in Asia and Africa using data from selected Demographic and Health Surveys and household expenditures on soft drinks and biscuits using data from four Living Standards Measurement Studies (LSMS). Consumption of sugary snack foods increased with the child's age and household wealth, and was generally higher in urban vs. rural areas. In one-third of countries, >20% of infants 6-8 months consumed sugary snacks. Up to 75% of Asian children and 46% of African children consumed these foods in the second year of life. The proportion of children consuming sugary snack foods was generally higher than the proportion consuming fortified infant cereals, eggs or fruit. Household per capita daily expenditures on soft drinks ranged from $0.03 to $0.11 in three countries for which LSMS data were available, and from $0.01 to $0.04 on biscuits in two LSMS. Future surveys should include quantitative data on the purchase and consumption of snack foods by infants and young children, using consistent definitions and methods for identifying and categorising snack foods across surveys. Researchers should assess associations between snack food consumption and stunting and overweight, and characterise household, maternal and child characteristics associated with snack food consumption. © 2014 The Authors. Maternal & Child Nutrition published by John Wiley & Sons Ltd.

Snacking patterns, diet quality, and cardiovascular risk factors in adults

Science.gov (United States)

The relationship of snacking patterns on nutrient intake and cardiovascular risk factors in adults is unknown. The aim of this study was to examine the associations of snacking patterns with nutrient intake, diet quality, and a selection of cardiovascular risk factors in adults participating in the ...

Structuring of expanded snacks based on patato ingredients : a review

NARCIS (Netherlands)

Sman, van der R.G.M.; Broeze, J.

2013-01-01

In this paper we review the current knowledge on the structuring via bubble expansion of starchy snacks, which are formulated on the basis of potato ingredients. These snacks are rarely discussed in scientific literature, but there are a scant number of patents dealing with various formulations and

Retrospective dosimetry using salted snacks and nuts: a feasibility study

International Nuclear Information System (INIS)

Christiansson, M.; Geber-Bergstrand, T.; Bernhardsson, C.; Mattsson, S.; Raeaef, C.L.

2017-01-01

The possibility of using ordinary household table salt for dosimetry is suggested by its high sensitivity to ionising radiation, which generates a readout of optically stimulated luminescence (OSL). However, to exploit this finding for retrospective human dosimetry, it would be needed to find salt in close proximity to the exposed individual. Finding salty snacks frequently tucked into handbags, backpacks or pockets seemed to be a possibility; these items therefore became the test materials of the present study. The aluminium or cardboard packages used to exclude the moisture that makes crisps and nuts go soft and stale also helps to retain the induced OSL signal. Therefore, different snacks, either their salt component alone or mixed with the snack, are exposed to ionising radiation and then were assessed for their dosimetric properties. The results indicate the feasibility of using some salty snacks for dosimetry, with a minimum detectable dose as low as 0.2 mGy (authors)

Dietary restraint, anxiety, and the relative reinforcing value of snack food in non-obese women.

Science.gov (United States)

Goldfield, Gary S; Legg, Christine

2006-11-01

This study tested the independent and interactive effects of anxiety and dietary restraint on the relative reinforcing value of snack food. Thirty non-obese, female university students were assigned to one of four groups based on median split scores on measures of dietary restraint and state-anxiety: low-restraint/low-anxiety (n=7), low-restraint/high-anxiety (n=7), high-restraint/low-anxiety (n=9), and high-restraint/high-anxiety (n=7). Participants were provided the choice to earn points for palatable snack foods or fruits and vegetables using a computerized concurrent schedules choice task. The behavioural cost to gain access to snack foods increased across trials, whereas the cost to gain access to fruits and vegetables was held constant across trials. The relative reinforcing value of palatable snack food in relation to fruits and vegetables was defined as the total amount of points earned for snack food. Two-way analysis of covariance, with hunger and hedonic snack food ratings as covariates, showed that dietary restraint and anxiety had a significant interactive effect on the relative reinforcing value of snack food, indicating that the effect of anxiety on snack food reinforcement is moderated by dietary restraint. Specifically, the high-anxiety/low-restraint women found snack food significantly less reinforcing than low-anxiety/low-restraint women, but no differences emerged between high- and low-anxiety women with high-restraint. Neither restraint nor anxiety had an independent effect on the relative reinforcing value of snack food. These findings indicate that anxiety may have a suppressive effect on the relative reinforcing value of snack food in low-restrained eaters, but not an enhancing effect on snack food reinforcement in high-restrained eaters. Clinical implications of these findings are discussed.

Food cravings in everyday life: An EMA study on snack-related thoughts, cravings, and consumption.

Science.gov (United States)

Richard, Anna; Meule, Adrian; Reichenberger, Julia; Blechert, Jens

2017-06-01

Food craving refers to an intense desire to consume a specific food and is regularly experienced by the majority of individuals. Yet, there are interindividual differences in the frequency and intensity of food craving experiences, which is often referred to as trait food craving. The characteristics and consequences of trait and state food craving have mainly been investigated in questionnaire-based and laboratory studies, which may not reflect individuals' behavior in daily life. In the present study, sixty-one participants completed the Food Cravings Questionnaire-Trait-reduced (FCQ-T-r) as measure of trait food craving, followed by seven days of Ecological Momentary Assessment (EMA), during which they reported snack-related thoughts, craving intensity, and snack consumption at five times per day. Results showed that 86 percent of reported snacks were high-caloric, with chocolate-containing foods being the most often reported snacks. Individuals with high FCQ-T-r scores (high trait food cravers, HCs) thought more often about high-calorie than low-calorie snacks whereas no differences were found in individuals with low FCQ-T-r scores (low trait food cravers, LCs). Further, the relationship between craving intensity and snack-related thoughts was stronger in HCs than in LCs. Higher craving intensity was associated with more consumption of snacks and again this relationship was stronger in HCs than in LCs. Finally, more snack-related thoughts were related to more frequent consumption of snacks, independent of trait food craving. Thus, HCs are more prone to think about high-calorie snacks in their daily lives and to consume more snack foods when they experience intense cravings, which might be indicative of a heightened responding towards high-calorie foods. Thus, trait-level differences as well as snack-related thoughts should be targeted in dietary interventions. Copyright © 2017 Elsevier Ltd. All rights reserved.

[SNACK HIGH WHEY PROTEIN IMPROVES THE LEVEL OF SATIETY AND REDUCES APPETITE HEALTHY WOMEN].

Science.gov (United States)

Reyna, Nadia; Moreno-Rojas, Rafael; Mendoza, Laura; Urdaneta, Andrés; Artigas, Carlos; Reyna, Eduardo; Cámara Martos, Fernando

2015-10-01

the nutritional content and energy density of foods is related to greater control of appetite, satiety and reducing food intake. the randomized crossover study included 20 healthy women, aged 20 and 30 years with a BMI of 20 to 24.9 kg/m2 and who completed that included 3 day trial comparing 8 hours 130 kcal snacks consumed afternoon: yoghurt with added whey protein (PSL), biscuits and chocolate. Participants consumed a standardized menu; snack was consumed 3 hours after lunch. Perceived hunger and fullness were evaluated during the afternoon until dinner voluntary intake ad libitum. They repeat the same snack 3 times. consumption of yogurt with PSL led to a further reduction of appetite in the afternoon in front of the snack of chocolate and biscuits (p snack, yogurt there was a significant reduction in caloric intake compared to other snacks (p snacks with less energy density and rich in protein (yogurt with PSL) improve the control of appetite, satiety and reduces food intake in healthy women later. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Sweetened Drink and Snacking Cues in Adolescents: A Study Using Ecological Momentary Assessment

Science.gov (United States)

Grenard, Jerry L.; Stacy, Alan W.; Shiffman, Saul; Baraldi, Amanda N.; MacKinnon, David P.; Lockhart, Ginger; Kisbu-Sakarya, Yasemin; Boyle, Sarah; Beleva, Yuliyana; Koprowski, Carol; Ames, Susan L.; Reynolds, Kim D.

2013-01-01

The objective of this study was to identify physical, social, and intrapersonal cues that were associated with the consumption of sweetened beverages and sweet and salty snacks among adolescents from lower SES neighborhoods. Students were recruited from high schools with a minimum level of 25% free or reduced cost lunches. Using Ecological Momentary Assessment, participants (N=158) were trained to answer brief questionnaires on handheld PDA devices: (a) each time they ate or drank, (b) when prompted randomly, and (c) once each evening. Data were collected over 7 days for each participant. Participants reported their location (e.g., school grounds, home), mood, social environment, activities (e.g., watching TV, texting), cravings, food cues (e.g., saw a snack), and food choices. Results showed that having unhealthy snacks or sweet drinks among adolescents was associated with being at school, being with friends, feeling lonely or bored, craving a drink or snack, and being exposed to food cues. Surprisingly, sweet drink consumption was associated with exercising. Watching TV was associated with consuming sweet snacks but not with salty snacks or sweet drinks. These findings identify important environmental and intrapersonal cues to poor snacking choices that may be applied to interventions designed to disrupt these food-related, cue-behavior linked habits. PMID:23583312

A premeal snack of raisins decreases mealtime food intake more than grapes in young children.

Science.gov (United States)

Patel, Barkha P; Luhovyy, Bohdan; Mollard, Rebecca; Painter, James E; Anderson, G Harvey

2013-04-01

The effect of a premeal snack of grapes, raisins, or a mix of almonds and raisins, compared with a water control, on food intake (FI) was examined in 8- to 11-year-old normal-weight (15th to 85th percentile) children. Children randomly received 1 of 4 ad libitum (Experiment 1: 13 boys, 13 girls) or fixed-calorie (150 kcal; Experiment 2: 13 boys, 13 girls) treatments, followed by an ad libitum pizza meal 30 min later. Appetite was measured throughout the study, and FI was measured at 30 min. The ad libitum consumption (Experiment 1) of raisins reduced pizza intake (p snack (15%). Cumulative energy intake (in kcal: snack + pizza) was lower after water and raisins than after either grapes or the mixed snack (p snack (Experiment 2), raisins reduced pizza intake, compared with water (∼11%, p = 0.005), and resulted in a cumulative intake similar to water; however, both grapes and the mixed snack resulted in higher cumulative intakes (p snacks (p snack (p consumption of a premeal snack of raisins, but not grapes or a mix of raisins and almonds, reduces meal-time energy intake and does not lead to increased cumulative energy intake in children.

Soybean-Enriched Snacks Based on African Rice

Science.gov (United States)

Marengo, Mauro; Akoto, Hannah F.; Zanoletti, Miriam; Carpen, Aristodemo; Buratti, Simona; Benedetti, Simona; Barbiroli, Alberto; Johnson, Paa-Nii T.; Sakyi-Dawson, Esther O.; Saalia, Firibu K.; Bonomi, Francesco; Pagani, Maria Ambrogina; Manful, John; Iametti, Stefania

2016-01-01

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products. At the same content in soybean flour, use of parboiled rice flour increases the snack’s hardness. Electronic nose and electronic tongue discriminated samples containing a higher amount of soybean flour from those with a lower soybean flour content. PMID:28231133

Snack and beverage consumption and preferences in a sample of Chinese children - Are they influenced by advertising?

Science.gov (United States)

Liu, Peng; Yu, Yang; King, Lesley; Li, Mu

2017-01-01

The consumption of unhealthy snack and beverages can lead to childhood obesity, which has become a major concern globally. Television food advertisements may influence children's snack and beverages preferences. This article aims to explore children's snack and beverage consumption habits; examine the extent of television advertising for non-core (energy-dense, nutrient poor) snack and beverages; and assess the influence of television advertising on children's snack and beverages preferences in Harbin, China. The study consisted of two components, a recall survey on the snack and beverage consumption and preferences of 9-11 years old school children; and recording snack and beverage advertisements on three popular television channels. Odds Ratio (OR) was used to estimate the likelihood of children selecting particular snack and beverages as their top three choices according to whether their preferences were influenced by television advertisements. The majority of children consumed non-core snacks (100%) and beverages (80%) in the four weeks prior to the survey. Nearly 40% of television food advertisements were for non-core snacks and beverages. Non-core snacks (OR of 1.13) and non-core beverages (OR of 1.23) were more likely chosen as children's top three snack/beverage choices, particularly, "puffed food and tubers" snack and carbonated beverages (OR of 1.31 and 1.45, respectively). The snack and beverage preferences appeared to be influenced by television advertisements in this sample of Chinese children, highlighting the potential health and nutritional value of policy to reduce advertising of non-core foods in China.

College cafeteria snack food purchases become less healthy with each passing week of the semester.

Science.gov (United States)

Wansink, Brian; Cao, Ying; Saini, Prerna; Shimizu, Mitsuru; Just, David R

2013-07-01

Snacks, stress and parties all contribute to the weight gain – the elusive ‘Freshman 15’ – that some college-goers unfortunately experience. The present study examines how a` la carte snack choice changes on a university campus during each progressing week of the academic calendar. How a` la carte snack choices change on a university campus with each progressing week of the academic calendar was examined. The data were collected from three large cafeterias (or dining halls) on Cornell University’s campus during four semesters (Fall 2006, Spring 2007, Fall 2007 and Spring 2008), for 18 weeks in each semester. After the a` la carte snack items were divided into healthy snacks and unhealthy snacks, the percentage share for each food category was calculated. Within each semester, the unhealthy snack food choices increased consistently by 0?4% per week (b50?00418, P,0?01). Furthermore, a sharp (8 %) increase occurred in the final two weeks of the semester. In contrast, healthy snack food choices decreased by almost 4% (b520?0408, P,0?01) in the final two weeks during the fall semester. These results demonstrate an increased demand for hedonic, or unhealthy, snack foods as the college semester progresses and in particular at the very end of the semester. To counter this tendency towards unhealthy snacking, cafeterias and stores should make extra effort to promote healthy alternatives during the later weeks of the semester.

Storing empty calories and chronic disease risk: snack-food products, nutritive content, and manufacturers in Philadelphia corner stores.

Science.gov (United States)

Lucan, Sean C; Karpyn, Allison; Sherman, Sandy

2010-05-01

Corner stores are part of the urban food environment that may contribute to obesity and diet-related diseases, particularly for low-income and minority children. The snack foods available in corner stores may be a particularly important aspect of an urban child's food environment. Unfortunately, there is little data on exactly what snack foods corner stores stock, or where these foods come from. We evaluated snack foods in 17 Philadelphia corner stores, located in three ethnically distinct, low-income school neighborhoods. We recorded the manufacturer, calories, fat, sugar, and sodium for all snack items, excluding candy and prepared foods. We then compared the nutritive content of assessed snack items to established dietary recommendations and a school nutrition standard. In total, stores stocked 452 kinds of snacks, with only 15% of items common between all three neighborhoods. Total and unique snacks and snack food manufacturers varied by neighborhood, but distributions in snack type varied negligibly: overall, there were no fruit snacks, no vegetable snacks, and only 3.6% of all snacks (by liberal definition) were whole grain. The remainder (96.4% of snacks) was highly processed foods. Five of 65 manufacturers supplied 73.4% of all kinds of snack foods. Depending on serving size definition, 80.0-91.5% of snack foods were "unhealthy" (by the school nutrition standard), including seven of 11 wholegrain products. A single snack item could supply 6-14% of a day's recommended calories, fat, sugar, and sodium on average (or 56-169% at the extreme) for a "typical" child. We conclude that corner store snack food inventories are almost entirely unhealthful, and we discuss possible implications and next steps for research and intervention.

PERILAKU GIZI IBU, POLA ASUH MAKAN, KONTRIBUSI SNACK, DAN STATUS GIZI ANAK USIA PRASEKOLAH

Directory of Open Access Journals (Sweden)

Siti Habibah Wardah

2015-02-01

Full Text Available ABSTRACTThe aimed of this study were to analyze mother’s nutritional behavior, parenting eating pattern, snack contribution and their correlations toward preschool children’s nutritional status. The design of this study was a cross-sectional in Labschool IPB-ISFA, involved 20 subjects of preschool children. The result of this study showed that 45% of mothers had moderate nutritional knowledge. Most of mother’s nutritional attitude and practice were categorized as good (35% and poor (35%. Snack had the highest contribution to protein adequacy (58.6%. The contribution of snack to energy, fat, carbohydrate, and natrium adequacy were 41.8%, 44.2%, 45.5%, and 53.6% respectively. Most of subjects had normal nutritional status (80%. Mother’s nutritional knowledge and mother’s nutritional attitude was having significant correlation (p<0.05. Mother’s nutritional practices had significant correlation with eating parenting pattern. There were a significant correlations between carbohydrate and protein from snack with nutritional status (p<0.05, whereas energy and fat from snack had no correlation with nutritional status (p>0.05.Keywords: nutritional behavior, parenting pattern, snackABSTRAKTujuan umum penelitian adalah menganalisis perilaku gizi ibu, pola asuh makan, dan kontribusi snack serta hubungannya dengan status gizi anak usia prasekolah. Desain penelitian adalah cross sectional study dengan 20 subjek anak usia prasekolah di Labschool Pendidikan Karakter IPB-ISFA. Sebagian besar pengetahuan gizi ibu masuk kategori sedang (45,0%. Sikap dan praktik gizi ibu subjek paling banyak termasuk dalam kategori baik (35,0% dan kurang (35,0%. Kontribusi energi dari snack terhadap tingkat kecukupan adalah 41,8%, lemak 44,2%, karbohidrat 45,5%, dan natrium sebesar 53,6%. Kontribusi konsumsi snack terhadap kecukupan protein paling besar yaitu sebesar 58,6%. Sebanyak 80,0% subjek memiliki status gizi normal. Perilaku gizi ibu yang mempunyai hubungan

Emotion-driven impulsiveness and snack food consumption of European adolescents: Results from the I.Family study.

Science.gov (United States)

Coumans, Juul M J; Danner, Unna N; Intemann, Timm; De Decker, Annelies; Hadjigeorgiou, Charalambos; Hunsberger, Monica; Moreno, Luis A; Russo, Paola; Stomfai, Sarolta; Veidebaum, Toomas; Adan, Roger A H; Hebestreit, Antje

2018-04-01

We aimed to investigate the association between emotion-driven impulsiveness and snack food consumption in 1039 European adolescents aged 12-18 years. During the cross-sectional examination in 2013/2014, complete information was collected on: emotion-driven impulsiveness (using the negative urgency subscale from the Urgency, Premeditation, Perseverance, Sensation seeking, and Positive urgency (UPPS-P) Impulsive Behaviour Scale) and snacking behaviour operationalised as 1) consumption frequency of daily snacks, 2) consumption frequency of energy-dense snacks (both measured using Food Frequency Questionnaire) and 3) usual energy intake of food consumed per snacking occasion in calories. The latter was measured using online self-administered 24-h dietary recalls and was estimated based on the National Cancer Institute (NCI) Method. Anthropometric variables were measured and BMI z-score (zBMI) calculated. Age, sex, highest education level of the family and country of residence were assessed using a questionnaire. Mixed-effect regression analyses were separately conducted for each snacking behaviour outcome with emotion-driven impulsiveness as the exposure. After controlling for zBMI, age, sex, country and socioeconomic status, emotion-driven impulsiveness was positively associated with daily consumption frequency of snacks (β = 0.07, 95% Confidence Interval (CI) [0.02, 0.12]) and consumption frequency of energy-dense snacks (β = 0.25, 95% CI [0.19, 0.31]), but not with usual energy intake of food per snacking (β = 2.52, 95% CI [-0.55, 5.59]). Adolescents with a stronger emotion-driven impulsiveness tendency reported a higher snacking frequency and specifically more energy-dense snacks, whereas the energy intake of snack food seemed less important. These findings have implications for obesity prevention and treatment as they indicate the importance of targeting emotion-driven impulsiveness as a strategy to avoid excessive snacking. Copyright © 2018

Study of the machining of uranium carbide rods obtained by continuous casting under electronic bombardment

International Nuclear Information System (INIS)

Rousset, P.; Accary, A.

1965-01-01

The authors consider the various methods of machining uranium mono-carbide and compare them critically in the case of their application to uranium carbide obtained by fusion under an electronic bombardment and continuous casting. This study leads them to propose two mechanical machining methods: cylindrical rectification and center-less rectification, preceded by a preliminary roughing out of a cylinder, the latter appearing more suitable. A study of the machining yields as a function of the diameter of the rough bars and of the diameter of the finished rods has shown that an optimum value of the rough bar diameter exists for each value of the finished rod diameter. It is found that the yield increases as the diameter itself increases, this yield rising from 45 per cent to around 70 per cent as the diameter of the rough bars increases from 25-26 mm to 37-38 mm. (authors) [fr

A train for the bus(bars)

CERN Multimedia

CERN Bulletin

2013-01-01

On 8 April, the first SMACC (Superconducting Magnets and Circuits Consolidation) teams began work in the LHC tunnel. They are responsible for opening the interconnects between the magnets, laying the groundwork for the series of operations that will be performed by the team riding the ‘consolidation train’.   A technician installs the machine tool that allows them to prepare the surface of the section of the bar where the shunt will be fixed. The LHC’s 1,670 dipoles and quadrupoles are powered by power converters and connected by copper 'busbars’. The superconducting cables run through these bars, carrying a current of up to 11,850 amps. Six superconducting cables meet at each interconnect, where they are held together by a soldered (see box) electrical connection sandwiched between two pieces of copper, forming the splice between the busbars of the neighbouring magnets. The integrity of the electrical circuit is depen...

CP asymmetries in B-bar → K-bar *( → K-bar π) l-bar l and untagged B-bar s, Bs → φ( → K+K-) l-bar l decays at NLO

International Nuclear Information System (INIS)

Bobeth, Christoph; Hiller, Gudrun; Piranishvili, Giorgi

2008-01-01

The decay B-bar → K-bar *( → K-bar π) l-bar l offers great opportunities to explore the physics at and above the electroweak scale by means of an angular analysis. We investigate the physics potential of the seven CP asymmetries plus the asymmetry in the rate, working at low dilepton mass using QCD factorization at next-to leading order (NLO). The b → s CP asymmetries are doubly Cabibbo-suppressed ∼ d , B d → K*( → K 0 π 0 ) l-bar l and B-bar s , B s → φ( → K + K - ) l-bar l decays. Analyses of these CP asymmetries can rule out, or further support the minimal description of CP violation through the CKM mechanism. Experimental studies are promising for (super) flavor factories and at hadron colliders.

Reflective and impulsive influences on unhealthy snacking. The moderating effects of food related self-control.

Science.gov (United States)

Honkanen, Pirjo; Olsen, Svein Ottar; Verplanken, Bas; Tuu, Ho Huy

2012-04-01

This study proposes that snacking behaviour may be either reflective and deliberate or impulsive, thus following a dual-process account. We hypothesised that chronic individual differences in food related self-control would moderate the relationships between reflective and impulsive processes. The reflective route was represented by an attitude toward unhealthy snacking, while the impulsive route was represented by the tendency to buy snack on impulse. A web survey was conducted with 207 students and employees at a Norwegian university, and a moderated hierarchical regression analysis using structural equation modelling was used to estimate the theoretical model. The findings showed that both attitudes towards unhealthy snacking and impulsive snack buying tendency were positively related to snack consumption. Food related self-control moderated the relation between attitude and behaviour, as well as the relation between impulsive snack buying tendency and behaviour. The effect of attitude on consumption was relatively strong when food related self-control was strong, while the effect of impulsive snack buying on consumption was relatively strong when food related self-control was weak. The results thus suggest that while weak self-control exposes individuals vulnerable to impulsive tendencies, strong self-control does not necessarily lead to less unhealthy snacking, but this depends on the valence of an individual's attitude. Copyright © 2011 Elsevier Ltd. All rights reserved.

What factors are associated with frequent unhealthy snack-food consumption among Australian secondary-school students?

Science.gov (United States)

Niven, Philippa; Scully, Maree; Morley, Belinda; Baur, Louise; Crawford, David; Pratt, Iain S; Wakefield, Melanie

2015-08-01

To examine demographic and behavioural correlates of unhealthy snack-food consumption among Australian secondary-school students and the association between their perceptions of availability, convenience and intake with consumption. Cross-sectional survey of students' eating, physical activity and sedentary behaviours using validated instruments administered via an online questionnaire. Australian secondary schools across all states/territories. Secondary-school students aged 12-17 years participating in the 2009-10 National Secondary Students' Diet and Activity (NaSSDA) survey (n 12 188). Approximately one in five students (21 %) reported consuming unhealthy snack foods ≥14 times/week ('frequent snackers'). After adjusting for all covariates, older students and those with a BMI of ≥25 kg/m² were less likely to be frequent snackers, while students who reported high fast-food and high sugar-sweetened beverage consumption and those who watched television for >2 h/d were more likely to snack frequently. Furthermore, after adjusting for all covariates and demographic factors, students who agreed that snack foods are usually available at home, convenient to buy and that they eat too many snack foods were more likely to be snacking frequently. Conversely, students who agreed that fruit is a convenient snack were less likely to be frequent snackers. Frequent unhealthy snack-food consumption appears to cluster with other poor health behaviours. Perceptions of availability and convenience are factors most readily amenable to change, and findings suggest interventions should focus on decreasing the availability of unhealthy snack foods in the home and promoting healthier options such as fruit as convenient snacks.

Study of the reactions $\\bar{p}p \\rightarrow \\bar{\\Lambda} \\Lambda , \\bar{\\Lambda} \\Sigma^{0}$ or $\\bar{\\Sigma^{0}} \\Lambda , \\bar{\\Sigma^{+}} \\Sigma^{+}$ at 3.6 GeV/c

CERN Document Server

Atherton, Henry W; Moebes, J P; Quercigh, Emanuele

1974-01-01

The reactions $\\bar{p}p \\rightarrow \\bar{\\Lambda} \\Lambda , \\bar{\\Lambda} \\Sigma^{0}$ or $\\bar{\\Sigma^{0}} \\Lambda , \\bar{\\Sigma^{+}} \\Sigma^{+}$ are studied at an incident momentum of 3.6 GeV/c in a 35.4 event/$\\mu$ b experiment performed in the CERN 2m HBC. Total and differential cross sections are presented. The polarization of the hyperons is measured as a function of $t$ and for the reaction $\\bar{p}p \\rightarrow \\bar{\\Lambda} \\Lambda$ the complete spin correlation matrix is given. (23 refs).

The Possible Heavy Tetraquarks $qQ\\bar q \\bar Q$, $qq\\bar Q \\bar Q$ and $qQ\\bar Q \\bar Q$

OpenAIRE

Cui, Ying; Chen, Xiao-Lin; Deng, Wei-Zhen; Zhu, Shi-Lin

2006-01-01

Assuming X(3872) is a $qc \\bar q \\bar c$ tetraquark and using its mass as input, we perform a schematic study of the masses of possible heavy tetraquarks using the color-magnetic interaction with the flavor symmetry breaking corrections.

An Evaluation of the Conventional Marine Corps Garrison Food Service System at Marine Corps Base, Twentynine Palms, California

Science.gov (United States)

1979-09-01

2.1 EM Club 1.7 7 Day Store 1.2 Dog House 1.2 Recreation Center Snack Bar 1.0 SNCO Club 0.9 Golf Course Snack Bar 0.1 Baskin Robbins 0.0 TOTAL 74.6...Rec Center Snack Bar 1.0 2.0 0.2 0.0 0.2 0.0 0.8 Dog House 0.2 2.3 1.1 0.0 0.6 0.4 1.0 Baskin Robbins Ice Cream 0.0 0.1 0.1 0.0 0.0 0.0 0.0 7-Day Store...4.3 Rec Center Snack Bar 1.2 2.8 0.3 0.0 0.3 0.0 1.1 Dog House 0.2 2.4 1.6 0.0 0.7 0.6 1.2 Baskins Robbins Ice Cream 0.0 0.0 0.1 0.0 0.0 0.0 0.0 7-Day

Pricing and availability intervention in vending machines at four bus garages.

Science.gov (United States)

French, Simone A; Hannan, Peter J; Harnack, Lisa J; Mitchell, Nathan R; Toomey, Traci L; Gerlach, Anne

2010-01-01

To evaluate the effects of lowering prices and increasing availability on sales of healthy foods and beverages from 33 vending machines in 4 bus garages as part of a multicomponent worksite obesity prevention intervention. Availability of healthy items was increased to 50% and prices were lowered at least 10% in the vending machines in two metropolitan bus garages for an 18-month period. Two control garages offered vending choices at usual availability and prices. Sales data were collected monthly from each of the vending machines at the four garages. Increases in availability to 50% and price reductions of an average of 31% resulted in 10% to 42% higher sales of the healthy items. Employees were mostly price responsive for snack purchases. Greater availability and lower prices on targeted food and beverage items from vending machines was associated with greater purchases of these items over an 18-month period. Efforts to promote healthful food purchases in worksite settings should incorporate these two strategies.

Managing young children's snack food intake. The role of parenting style and feeding strategies.

Science.gov (United States)

Boots, Samantha B; Tiggemann, Marika; Corsini, Nadia; Mattiske, Julie

2015-09-01

One major contributor to the problem of childhood overweight and obesity is the over-consumption of foods high in fat, salt and sugar, such as snack foods. The current study aimed to examine young children's snack intake and the influence of feeding strategies used by parents in the context of general parenting style. Participants were 611 mothers of children aged 2-7 years who completed an online questionnaire containing measures of general parenting domains and two particular feeding strategies, restriction and covert control. It was found that greater unhealthy snack intake was associated with higher restriction and lower covert control, while greater healthy snack intake was associated with lower restriction and higher covert control. Further, the feeding strategies mediated the association between parental demandingness and responsiveness and child snack intake. These findings provide evidence for the differential impact of controlling and positive parental feeding strategies on young children's snack intake in the context of general parenting. Copyright © 2015 Elsevier Ltd. All rights reserved.

Dietary patterns of obese high school girls: snack consumption and energy intake.

Science.gov (United States)

Yoon, Jin-Sook; Lee, Nan-Jo

2010-10-01

In order to develop an obesity management program for teenagers, we compared obese and non-obese girls attending high schools in terms of their dietary practices related to snack consumption. Dietary records were collected for 7 days. No significant differences were found for the average daily energy intake between obese and non-obese girls. However, the highest energy intake was greater for obese girls while not much difference was found for the lowest amount of energy intake. Obese girls had significantly lower intakes in calcium (P snack (594.1 ± 312.1kcal) was significantly higher for obese girls than for non-obese girls (360.1 ± 173.1kcal) (P snack and total daily energy intake (r = 0.34 P obese girls. In case of dietary behaviors, obese adolescent girls consumed significantly greater number of items for snacks and fewer foods for regular meals compared to non-obese girls (P obesity management programs for adolescents should focus on providing strategies to reduce snack through enhancing balanced regular meals.

Soybean-Enriched Snacks Based on African Rice

Directory of Open Access Journals (Sweden)

Mauro Marengo

2016-05-01

Full Text Available Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products. At the same content in soybean flour, use of parboiled rice flour increases the snack’s hardness. Electronic nose and electronic tongue discriminated samples containing a higher amount of soybean flour from those with a lower soybean flour content.

How to Obtain Forty Percent Less Environmental Impact by Healthy, Protein-Optimized Snacks for Older Adults

DEFF Research Database (Denmark)

Saxe, Henrik; Okkels, Signe Loftager; Jensen, Jørgen Dejgård

2017-01-01

It is well known that meals containing less meat are more sustainable, but little is known about snack-meals, which typically do not contain meat. This study investigates the diversity in environmental impacts associated with snack production based on 20 common recipes optimized for protein content......, energy content and sensory aspects for older adults. The purpose is to improve sustainability of public procurement by serving more sustainable snack-meals. Public procurement serves Danish older adults over millions of snack-meals every year, and millions more are served in countries with a similar...... social service. The environmental impact of snack production was estimated by consequential life cycle assessment. The average impact of producing the 10 least environmentally harmful snacks was 40% less than the average impact of producing the 10 most harmful snacks. This is true whether the functional...

The availability of snack food displays that may trigger impulse purchases in Melbourne supermarkets

Directory of Open Access Journals (Sweden)

Thornton Lukar E

2012-03-01

Full Text Available Abstract Background Supermarkets play a major role in influencing the food purchasing behaviours of most households. Snack food exposures within these stores may contribute to higher levels of consumption and ultimately to increasing levels of obesity, particularly within socioeconomically disadvantaged neighbourhoods. We aimed to examine the availability of snack food displays at checkouts, end-of-aisle displays and island displays in major supermarket chains in the least and most socioeconomically disadvantaged neighbourhoods of Melbourne. Methods Within-store audits of 35 Melbourne supermarkets. Supermarkets were sampled from the least and most socioeconomically disadvantaged suburbs within 30 km of the Melbourne CBD. We measured the availability of crisps, chocolate, confectionery, and soft drinks (diet and regular at the checkouts, in end-of-aisle displays, and in island bin displays. Results Snack food displays were most prominent at checkouts with only five stores not having snack foods at 100% of their checkouts. Snack foods were also present at a number of end-of-aisle displays (at both the front (median 38% and back (median 33% of store, and in island bin displays (median number of island displays: 7; median total circumference of island displays: 19.4 metres. Chocolate items were the most common snack food item on display. There was no difference in the availability of these snack food displays by neighbourhood disadvantage. Conclusions As a result of the high availability of snack food displays, exposure to snack foods is almost unavoidable in Melbourne supermarkets, regardless of levels of neighbourhood socioeconomic disadvantage. Results of this study could promote awareness of the prominence of unhealthy food items in chain-brand supermarkets outlets.

Price and healthfulness of snacks in 32 YMCA after-school programs in 4 US metropolitan areas, 2006-2008.

Science.gov (United States)

Mozaffarian, Rebecca S; Andry, Analisa; Lee, Rebekka M; Wiecha, Jean L; Gortmaker, Steven L

2012-01-01

A common perception is that healthful foods are more expensive than less healthful foods. We assessed the cost of beverages and foods served at YMCA after-school programs, determined whether healthful snacks were more expensive, and identified inexpensive, healthful options. We collected daily snack menus from 32 YMCAs nationwide from 2006 to 2008 and derived prices of beverages and foods from the US Department of Agriculture price database. Multiple linear regression was used to assess associations of healthful snacks and of beverage and food groups with price (n = 1,294 snack-days). We identified repeatedly served healthful snacks consistent with Child and Adult Care Food Program guidelines and reimbursement rate ($0.74/snack). On average, healthful snacks were approximately 50% more expensive than less healthful snacks ($0.26/snack; SE, 0.08; P = .003). Compared to water, 100% juice significantly increased average snack price, after controlling for other variables in the model. Similarly, compared to refined grains with trans fats, refined grains without trans fat significantly increased snack price, as did fruit and canned or frozen vegetables. Fresh vegetables (mostly carrots or celery) or whole grains did not alter price. Twenty-two repeatedly served snacks met nutrition guidelines and the reimbursement rate. In this sample of after-school programs, healthful snacks were typically more expensive than less healthful options; however, we identified many healthful snacks served at or below the price of less healthful options. Substituting tap water for 100% juice yielded price savings that could be used toward purchasing more healthful foods (eg, an apple). Our findings have practical implications for selecting snacks that meet health and reimbursement guidelines.

Effect of adding flours from marolo fruit (Annona crassiflora Mart and jerivá fruit (Syagrus romanzoffiana Cham Glassm on the physicals and sensory characteristics of food bars

Directory of Open Access Journals (Sweden)

Edson Pablo da SILVA

2016-03-01

Full Text Available Abstract The marolo (Annona crassiflora Mart. and jerivá (Syagrus romanzoffiana Cham Glassm fruits grow in the Cerrado biome, and have important sensory and nutritional characteristics. These fruits are eaten fresh or processed and embedded in ice cream, candy, juices, and liquors. However, their use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20% of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA, porosity, color and sensorial properties. The food bars enriched with marolo and jerivá flours had an intense yellow color and increased hardness relative to the control bars; the porosity of the bars progressively decreased as the amount of flour added increased. The sensorial analysis in the snack bars developed added with the fruits flour no was influence by incorporation this component, showed good averages for the scores evaluated.

Development and preliminary validation of the Parenting around SNAcking Questionnaire (P-SNAQ).

Science.gov (United States)

Davison, K K; Blake, C E; Kachurak, A; Lumeng, J C; Coffman, D L; Miller, A L; Hughes, S O; Power, T G; Vaughn, A F; Blaine, R E; Younginer, N; Fisher, J O

2018-06-01

Snacking makes significant contributions to children's dietary intake but is poorly understood from a parenting perspective. This research was designed to develop and evaluate the psychometrics of a theoretically grounded, empirically-informed measure of snack parenting. The Parenting around SNAcking Questionnaire (P-SNAQ) was developed using a conceptual model derived from current theory and mixed-methods research to include 20 hypothesized snack parenting practices along 4 parenting dimensions (autonomy support, structure, coercive control and permissiveness). Expert panel evaluation and cognitive interviews were used to refine items and construct definitions. The initial instrument of 105 items was administered to an ethnically diverse, low-income sample of 305 parents (92% mothers) of children aged 1-6 y participating in three existing cohort studies. The sample was randomly split into two equal samples. Exploratory factor analysis was conducted with the first sample to identify snack parenting practices within each parenting dimension, followed by confirmatory factor analysis with the second sample to test the hypothesized factor structure. Internal consistency of sub-scales and associations with existing measures of food parenting practices and styles and child weight status were evaluated. The final P-SNAQ scale included 51 items reflecting 14 snack parenting practices across four parenting dimensions. The factor structure of the P-SNAQ was consistent with prior theoretical frameworks. Internal consistency coefficients were good to very good for 12 out of 14 scales and subscale scores were moderately correlated with previously validated measures. In conclusion, initial evidence suggests that P-SNAQ is a psychometrically sound measure for evaluating a wide range of snack parenting practices in young children. Copyright © 2018 Elsevier Ltd. All rights reserved.

The impact of coaches providing healthy snacks at junior sport training.

Science.gov (United States)

Belski, Regina; Staley, Kiera; Keenan, Stephen; Skiadopoulos, Anne; Randle, Erica; Donaldson, Alex; O'Halloran, Paul; Kappelides, Pam; O'Neil, Stacey; Nicholson, Matthew

2017-12-01

Sports clubs provide an opportunity to tackle childhood obesity rates through targeted interventions. Our study aimed to investigate if coaches providing healthy snacks to participants before junior netball sessions at five clubs in Melbourne, Australia, increased consumption of healthy foods and influenced coach perceptions of participants' attention/participation levels. Coaches provided healthy snacks to participants before each netball session for one school term. Children's food consumption was observed at one session before, during and after the intervention. Parents attending the observed session completed pre- and post-intervention questionnaires. Coaches rated participants' attention/participation at the observed sessions before and during the intervention, and completed a questionnaire post-intervention. Baseline: Ice cream and cake were the most frequently consumed snacks. During intervention: Fruit, cheese and crackers and vegetables were the most frequently consumed snacks. Coaches ratings of participants' attention/participation increased significantly (baseline: 6.4 ± 0.17, intervention: 7.5 ± 0.36; p=0.02) where the same coach undertook ratings at both time points. Coaches providing healthy snacks before sessions at sports clubs increased consumption of nutrient-dense foods at the session, and may have positively affected participants' attention/participation. Implications for public health: This study highlights how a simple intervention could improve the diet of Australian children. © 2017 The Authors.

Raisins compared with other snack effects on glycemia and blood pressure: a randomized, controlled trial.

Science.gov (United States)

Anderson, James W; Weiter, Kathy M; Christian, Amber L; Ritchey, Michelle B; Bays, Harold E

2014-01-01

To compare effects of raisin snacks with conventional snacks on glycemia and cardiovascular risk factors. A 12-week, randomized, controlled trial compared 3-times-a-day consumption of raisins with intake of processed snacks on glycemia and cardiovascular risk factors. Men and women were randomized to snacks (n = 15) or raisins (n = 31). Outcome measures were performed at baseline, 4, 8, and 12 weeks. Fasting plasma glucose levels were not significantly affected by intake of raisins or snacks. Mean subject post prandial glucose levels were significantly reduced by raisin intake at 12 weeks; changes with raisin intake were -13.1 mg/dL (P = 0.003 vs baseline; P = 0.03 vs snacks). Eating raisins significantly decreased glycated hemoglobin (HbA1c) level (-0.12%; P = 0.004), a significantly greater level decrease than seen with snack intake (P = 0.036). Snack intake did not significantly affect subject systolic or diastolic blood pressure (BP). Raisin intake was associated with reductions in systolic blood pressure (SBP) at 4, 8, and 12 weeks with mean changes of -6.0 to 10.2 mmHg; all these changes were statistically significant (P = 0.015 to 0.001). Raisins were associated with significantly greater changes in diastolic blood pressure (DBP) at 4, 8, and 12 weeks than snacks (P < 0.05). Body weight did not significantly change within or between groups. Regular consumption of raisins may reduce glycemia and cardiovascular risk factors, including BP rate.

Serving a variety of vegetables and fruit as a snack increased intake in preschool children.

Science.gov (United States)

Roe, Liane S; Meengs, Jennifer S; Birch, Leann L; Rolls, Barbara J

2013-09-01

Although serving a greater variety of food increases intake, this effect has not been well studied as a strategy to encourage consumption of vegetables and fruit in preschool children. This study examined whether providing a variety of familiar vegetables or fruit to preschool children as a snack would lead to increased selection and intake. In a crossover design, 61 children (aged 3-5 y) ate a snack in their childcare facility on 8 afternoons. At 4 snack times, the children were offered vegetables: either a single type (cucumber, sweet pepper, or tomato) or a variety of all 3 types. At 4 other snack times, the children were offered fruit (apple, peach, pineapple, or all 3 types). Uniform-sized pieces were served family style, and children selected and ate as much as they desired. Offering a variety of vegetables or fruit increased the likelihood of selection (P snacks with variety and in 70% of snacks without variety. Serving a variety also increased consumption of both vegetables and fruit (P snack led to increased consumption of both food types in a childcare facility. Serving a variety of vegetables or fruit as a snack could help preschool children meet recommended intakes. This trial was registered at clinicaltrials.gov as NCT01557218.

How to Obtain Forty Percent Less Environmental Impact by Healthy, Protein-Optimized Snacks for Older Adults.

Science.gov (United States)

Saxe, Henrik; Loftager Okkels, Signe; Jensen, Jørgen Dejgård

2017-12-06

It is well known that meals containing less meat are more sustainable, but little is known about snack-meals, which typically do not contain meat. This study investigates the diversity in environmental impacts associated with snack production based on 20 common recipes optimized for protein content, energy content and sensory aspects for older adults. The purpose is to improve sustainability of public procurement by serving more sustainable snack-meals. Public procurement serves Danish older adults over millions of snack-meals every year, and millions more are served in countries with a similar social service. The environmental impact of snack production was estimated by consequential life cycle assessment. The average impact of producing the 10 least environmentally harmful snacks was 40% less than the average impact of producing the 10 most harmful snacks. This is true whether the functional unit was mass, energy, or protein content, and whether the environmental impact was measured as global warming potential or the monetized value of 16 impact categories. We conclude that large-scale public procurement of snack-meals by private and municipal kitchens can be reduced by up to 40% if the kitchens evaluate the environmental impact of all their snacks and serve the better half more frequently.

How to Obtain Forty Percent Less Environmental Impact by Healthy, Protein-Optimized Snacks for Older Adults

Directory of Open Access Journals (Sweden)

Henrik Saxe

2017-12-01

Full Text Available It is well known that meals containing less meat are more sustainable, but little is known about snack-meals, which typically do not contain meat. This study investigates the diversity in environmental impacts associated with snack production based on 20 common recipes optimized for protein content, energy content and sensory aspects for older adults. The purpose is to improve sustainability of public procurement by serving more sustainable snack-meals. Public procurement serves Danish older adults over millions of snack-meals every year, and millions more are served in countries with a similar social service. The environmental impact of snack production was estimated by consequential life cycle assessment. The average impact of producing the 10 least environmentally harmful snacks was 40% less than the average impact of producing the 10 most harmful snacks. This is true whether the functional unit was mass, energy, or protein content, and whether the environmental impact was measured as global warming potential or the monetized value of 16 impact categories. We conclude that large-scale public procurement of snack-meals by private and municipal kitchens can be reduced by up to 40% if the kitchens evaluate the environmental impact of all their snacks and serve the better half more frequently.

Parenting around child snacking: development of a theoretically-guided, empirically informed conceptual model

OpenAIRE

Davison, Kirsten K.; Blake, Christine E.; Blaine, Rachel E.; Younginer, Nicholas A.; Orloski, Alexandria; Hamtil, Heather A.; Ganter, Claudia; Bruton, Yasmeen P.; Vaughn, Amber E; Fisher, Jennifer O.

2015-01-01

Background: Snacking contributes to excessive energy intakes in children. Yet factors shaping child snacking are virtually unstudied. This study examines food parenting practices specific to child snacking among low-income caregivers. Methods: Semi-structured interviews were conducted in English or Spanish with 60 low-income caregivers of preschool-aged children (18 non-Hispanic white, 22 African American/Black, 20 Hispanic; 92 % mothers). A structured interview guide was used to solicit care...

Vending machine assessment methodology. A systematic review.

Science.gov (United States)

Matthews, Melissa A; Horacek, Tanya M

2015-07-01

The nutritional quality of food and beverage products sold in vending machines has been implicated as a contributing factor to the development of an obesogenic food environment. How comprehensive, reliable, and valid are the current assessment tools for vending machines to support or refute these claims? A systematic review was conducted to summarize, compare, and evaluate the current methodologies and available tools for vending machine assessment. A total of 24 relevant research studies published between 1981 and 2013 met inclusion criteria for this review. The methodological variables reviewed in this study include assessment tool type, study location, machine accessibility, product availability, healthfulness criteria, portion size, price, product promotion, and quality of scientific practice. There were wide variations in the depth of the assessment methodologies and product healthfulness criteria utilized among the reviewed studies. Of the reviewed studies, 39% evaluated machine accessibility, 91% evaluated product availability, 96% established healthfulness criteria, 70% evaluated portion size, 48% evaluated price, 52% evaluated product promotion, and 22% evaluated the quality of scientific practice. Of all reviewed articles, 87% reached conclusions that provided insight into the healthfulness of vended products and/or vending environment. Product healthfulness criteria and complexity for snack and beverage products was also found to be variable between the reviewed studies. These findings make it difficult to compare results between studies. A universal, valid, and reliable vending machine assessment tool that is comprehensive yet user-friendly is recommended. Copyright © 2015 Elsevier Ltd. All rights reserved.

Conditioned to eat while watching television? Low-income caregivers' perspectives on the role of snacking and television viewing among pre-schoolers.

Science.gov (United States)

Blaine, Rachel E; Fisher, Jennifer Orlet; Blake, Christine E; Orloski, Alexandria; Younginer, Nicholas; Bruton, Yasmeen; Ganter, Claudia; Rimm, Eric B; Geller, Alan C; Davison, Kirsten K

2016-06-01

Although television (TV) viewing is frequently paired with snacking among young children, little is known about the environment in which caregivers promote this behaviour. We describe low-income pre-schoolers' snacking and TV viewing habits as reported by their primary caregivers, including social/physical snacking contexts, types of snacks and caregiver rationales for offering snacks. These findings may support the development of effective messages to promote healthy child snacking. Semi-structured interviews assessed caregiver conceptualizations of pre-schoolers' snacks, purpose of snacks, snack context and snack frequency. Interviews occurred in Boston, Massachusetts and Philadelphia, Pennsylvania, USA. Forty-seven low-income multi-ethnic primary caregivers of children aged 3-5 years (92 % female, 32 % Hispanic/Latino, 34 % African American) described their child's snacking in the context of TV viewing. TV viewing and child snacking themes were described consistently across racial/ethnic groups. Caregivers described snacks offered during TV viewing as largely unhealthy. Labels for TV snacks indicated non-nutritive purposes, such as 'time out', 'enjoyment' or 'quiet.' Caregivers' primary reasons for providing snacks included child's expectations, behaviour management (e.g. to occupy child) and social time (e.g. family bonding). Some caregivers used TV to distract picky children to eat more food. Child snacking and TV viewing were contextually paired by providing child-sized furniture ('TV table') specifically for snacking. Low-income caregivers facilitate pre-schoolers' snacking and TV viewing, which are described as routine, positive and useful for non-nutritive purposes. Messages to caregivers should encourage 'snack-free' TV viewing, healthy snack options and guidance for managing children's behaviour without snacks or TV.

Photoelastic analysis of mandibular full-arch implant-supported fixed dentures made with different bar materials and manufacturing techniques.

Science.gov (United States)

Zaparolli, Danilo; Peixoto, Raniel Fernandes; Pupim, Denise; Macedo, Ana Paula; Toniollo, Marcelo Bighetti; Mattos, Maria da Glória Chiarello de

2017-12-01

To compare the stress distribution of mandibular full dentures supported with implants according to the bar materials and manufacturing techniques using a qualitative photoelastic analysis. An acrylic master model simulating the mandibular arch was fabricated with four Morse taper implant analogs of 4.5×6mm. Four different bars were manufactured according to different material and techniques: fiber-reinforced resin (G1, Trinia, CAD/CAM), commercially pure titanium (G2, cpTi, CAD/CAM), cobalt‑chromium (G3, Co-Cr, CAD/CAM) and cobalt‑chromium (G4, Co-Cr, conventional cast). Standard clinical and laboratory procedures were used by an experienced dental technician to fabricate 4 mandibular implant-supported dentures. The photoelastic model was created based on the acrylic master model. A load simulation (150N) was performed in total occlusion against the antagonist. Dentures with fiber-reinforced resin bar (G1) exhibited better stress distribution. Dentures with machined Co-Cr bar (G3) exhibited the worst standard of stress distribution, with an overload on the distal part of the posteriors implants, followed by dentures with cast Co-Cr bar (G4) and machined cpTi bar (G2). The fiber-reinforced resin bar exhibited an adequate stress distribution and can serve as a viable alternative for oral rehabilitation with mandibular full dentures supported with implants. Moreover, the use of the G1 group offered advantages including reduced weight and less possible overload to the implants components, leading to the preservation of the support structure. Copyright © 2017 Elsevier B.V. All rights reserved.

Snack foods and dental caries. Investigations using laboratory animals.

Science.gov (United States)

Grenby, T H

1990-05-05

The nation's eating habits are undergoing major transformation, with a swing away from traditional meals to a huge increase in snack consumption, but very little is known of the nutritional and dental implications of this change. The research project reported here evaluated a range of snack foods in caries-active laboratory animals, comparing them, as dietary ingredients, with noncariogenic and cariogenic (sugar) diets. The findings showed the very low cariogenicity of salted peanuts, followed by ready-salted and salt and vinegar crisps, extruded maize, mixed-starch and prefabricated/fried potato products, and cheese-filled puffs. Other varieties of crisps (cheese and onion and special shapes) proved to be more cariogenic, not far short of semi-sweet biscuits in some cases. It is concluded that the severity of the processing undergone by the snack foods and the nature of the flavouring agents with which they are coated can influence their dental properties.

Cross-sectional analysis of eating patterns and snacking in the US Feeding Infants and Toddlers Study 2008.

Science.gov (United States)

Deming, Denise M; Reidy, Kathleen C; Fox, Mary Kay; Briefel, Ronette R; Jacquier, Emma; Eldridge, Alison L

2017-06-01

To explore eating patterns and snacking among US infants, toddlers and pre-school children. The Feeding Infants and Toddlers Study (FITS) 2008 was a cross-sectional national survey of children aged 6-47 months, weighted to reflect US age and racial/ethnic distributions. Dietary data were collected using one multiple-pass 24h recall. Eating occasions were categorized as meals, snacks or other (comprised of all feedings of breast milk and/or infant formula). The percentage of children consuming meals and snacks and their contribution to total energy, the number of snacks consumed per day, energy and nutrients coming from snacks and the most commonly consumed snacks were evaluated by age. A national sample of US infants, toddlers and pre-school children. A total of 2891 children in five age groups: 6-8 months (n 249), 9-11 months (n 256), 12-23 months (n 925), 24-35 months (n 736) and 36-47 months (n 725). Snacks were already consumed by 37 % of infants beginning at 6 months; by 12 months of age, nearly 95 % were consuming at least one snack per day. Snacks provided 25 % of daily energy from the age of 12 months. Approximately 40 % of toddlers and pre-school children consumed fruit and cow's milk during snacks; about 25 % consumed 100 % fruit juice. Cookies were introduced early; by 24 months, 57 % consumed cookies or candy in a given day. Snacking is common, contributing significantly to daily energy and nutrient needs of toddlers and pre-school children. There is room for improvement, however, with many popular snacking choices contributing to excess sugar.

A qualitative study of parents' perceptions and use of portion size strategies for preschool children's snacks.

Science.gov (United States)

Blake, Christine E; Fisher, Jennifer Orlet; Ganter, Claudia; Younginer, Nicholas; Orloski, Alexandria; Blaine, Rachel E; Bruton, Yasmeen; Davison, Kirsten K

2015-05-01

Increases in childhood obesity correspond with shifts in children's snacking behaviors and food portion sizes. This study examined parents' conceptualizations of portion size and the strategies they use to portion snacks in the context of preschool-aged children's snacking. Semi-structured qualitative interviews were conducted with non-Hispanic white (W), African American (AA), and Hispanic (H) low-income parents (n = 60) of preschool-aged children living in Philadelphia and Boston. The interview examined parents' child snacking definitions, purposes, contexts, and frequency. Verbatim transcripts were analyzed using a grounded theory approach. Coding matrices compared responses by race/ethnicity, parent education, and household food security status. Parents' commonly referenced portion sizes when describing children's snacks with phrases like "something small." Snack portion sizes were guided by considerations including healthfulness, location, hunger, and timing. Six strategies for portioning snacks were presented including use of small containers, subdividing large portions, buying prepackaged snacks, use of hand measurement, measuring cups, scales, and letting children determine portion size. Differences in considerations and strategies were seen between race/ethnic groups and by household food security status. Low-income parents of preschool-aged children described a diverse set of considerations and strategies related to portion sizes of snack foods offered to their children. Future studies should examine how these considerations and strategies influence child dietary quality. Copyright © 2014 Elsevier Ltd. All rights reserved.

Dynamic model of cage induction motor with number of rotor bars as parameter

Directory of Open Access Journals (Sweden)

Gojko Joksimović

2017-05-01

Full Text Available A dynamic mathematical model, using number of rotor bars as parameter, is reached for cage induction motors through the use of coupled-circuits and the concept of winding functions. The exact MMFs waveforms are accounted for by the model which is derived in natural frames of reference. By knowing the initial motor parameters for a priori adopted number of stator slots and rotor bars model allows change of rotor bars number what results in new model parameters. During this process, the rated machine power, number of stator slots and stator winding scheme remain the same. Although presented model has a potentially broad application area it is primarily suitable for the analysis of the different stator/rotor slot combination on motor behaviour during the transients or in steady-state regime. The model is significant in its potential to provide analysis of dozen of different number of rotor bars in a few tens of minutes. Numerical example on cage rotor induction motor exemplifies this application, including three variants of number of rotor bars.

Vibration of machine

International Nuclear Information System (INIS)

Kwak, Mun Gyu; Na, Sung Su; Baek, Gwang Hyeon; Song, Chul Gi; Han, Sang Bo

2001-09-01

This book deals with vibration of machine which gives descriptions of free vibration using SDOF system, forced vibration using SDOF system, vibration of multi-degree of freedom system like introduction and normal form, distribution system such as introduction, free vibration of bar and practice problem, approximate solution like lumped approximations and Raleigh's quotient, engineering by intuition and experience, real problem and experimental method such as technology of signal, fourier transform analysis, frequency analysis and sensor and actuator.

Television viewing and snacking behaviors of fourth- and eighth-grade schoolchildren in Texas.

Science.gov (United States)

Vader, Amanda M; Walters, Scott T; Harris, T Robert; Hoelscher, Deanna M

2009-07-01

Child and adolescent overweight is a serious health issue. Both snacking and television watching have been associated with childhood overweight, but the relationships have not been well examined in a multiethnic population. The aim of this study was to examine relationships between weekday television viewing, snack consumption, consumption of foods advertised on television, and overweight status of a multiethnic sample of fourth- and eighth-grade schoolchildren in Texas. This study is a secondary analysis of data from the School Physical Activity and Nutrition monitoring system, a validated survey with objective measures of height and weight. The sample of 11,594 children in the fourth and eighth grades was weighted to provide data representative of children in Texas public schools. Children were categorized on the basis of self-reported daily television viewing, snack consumption, and consumption of foods advertised on television. Multiple logistic regression was used to analyze, by grade level, the differences in the prevalence of overweight by category. Television viewing, frequency of snack consumption, and consumption of foods advertised on television were all positively related to one another. In general, both consuming more snacks and foods advertised on television were associated with reduced odds of overweight regardless of the amount of television watched. The results suggest that the relationships between weekday snacking behaviors and television viewing in a multiethnic population are complicated. When these behaviors are clustered, overweight status may be related more to the number of snacks consumed than to the amount of television watched. To determine the exact relationship, additional research, especially among Hispanic children, is warranted.

Triply heavy tetraquark states with the $QQ\\bar{Q}\\bar{q}$ configuration

OpenAIRE

Chen, Kan; Liu, Xiang; Wu, Jing; Liu, Yan-Rui; Zhu, Shi-Lin

2016-01-01

In the framework of the color-magnetic interaction, we systematically investigate the mass splittings of the $QQ\\bar{Q}\\bar{q}$ tetraquark states and estimated their rough masses in this work. These systems include the explicitly exotic states $cc\\bar{b}\\bar{q}$ and $bb\\bar{c}\\bar{q}$ and the hidden exotic states $cc\\bar{c}\\bar{q}$, $cb\\bar{b}\\bar{q}$, $bc\\bar{c}\\bar{q}$, and $bb\\bar{b}\\bar{q}$. If a state around the estimated mass region could be observed, its nature as a genuine tetraquark ...

Different circulating ghrelin responses to isoglucidic snack food in healthy individuals.

Science.gov (United States)

Benedini, S; Codella, R; Caumo, A; Marangoni, F; Luzi, L

2011-02-01

The last decade has seen much debate on ghrelin as a potential target for treating obesity. Despite a close connection between snack food intake and obesity, snacking is controversially reviewed as a good habit in a healthy nutritional regimen. The aim of the study was to evaluate whether a different nutrient composition influences postprandial ghrelin levels and glucose increments induced by 6 isoglucidic snack food. 20 healthy individuals (10 M/10 F; BMI 23.1 ± 0.5; age 33 ± 0.67 years, mean and SE) from H San Raffaele Scientific Institute and Milan University were enrolled. The subjects underwent OGTT (50 g) and 6 isoglucidic test-meal loads to assess the ghrelin circulating levels and the area under glycemic curves induced by 6 commercial snacks. 3 h after hazelnut chocolate intake, ghrelin was significantly lower than with wafer chocolate intake (psnacks, the glycemic curves were not different even though hazelnut chocolate showed the lowest glycemic curve. Moreover, snack fat content was found to be inversely correlated to 3-h plasma ghrelin levels (psnack food administered in equivalent glucidic loads elicits postprandial ghrelin suppression and satiety ratings in different ways. Further studies are needed to elucidate the role of ghrelin as hunger-hormone in the regulation of energy balance. © Georg Thieme Verlag KG Stuttgart · New York.

Relationship between snacking patterns, diet quality and risk of overweight and abdominal obesity in children

Science.gov (United States)

Snacking is very common among Americans; the impact of variety of snacking patterns on nutrient intake and weight status is unclear. This study examined the associations of snacking patterns on nutrient intake and weight in U.S. children 2-18 years participating in the 2001-2008 National Health and ...

Development and validation of a quantitative snack and beverage food frequency questionnaire for adolescents.

Science.gov (United States)

De Cock, N; Van Camp, J; Kolsteren, P; Lachat, C; Huybregts, L; Maes, L; Deforche, B; Verstraeten, R; Vangeel, J; Beullens, K; Eggermont, S; Van Lippevelde, W

2017-04-01

A short, reliable and valid tool to measure snack and beverage consumption in adolescents, taking into account the correct definitions, would benefit both epidemiological and intervention research. The present study aimed to develop a short quantitative beverage and snack food frequency questionnaire (FFQ) and to assess the reliability and validity of this FFQ against three 24-h recalls. Reliability was assessed by comparing estimates of the FFQ administered 14 days apart (FFQ1 and FFQ2) in a convenience sample of 179 adolescents [60.3% male; mean (SD) 14.7 (0.9) years]. Validity was assessed by comparing FFQ1 with three telephone-administered 24-h recalls in a convenience sample of 99 adolescents [52.5% male, mean (SD) 14.8 (0.9) years]. Reliability and validity were assessed using Bland-Altman plots, classification agreements and correlation coefficients for the amount and frequency of consumption of unhealthy snacks, healthy snacks, unhealthy beverages, healthy beverages, and for the healthy snack and beverage ratios. Small mean differences (FFQ1 versus FFQ2) were observed for reliability, ranking ability ranged from fair to substantial, and Spearman coefficients fell within normal ranges. For the validity, mean differences (FFQ1 versus recalls) were small for beverage intake but large for snack intake, except for the healthy snack ratio. Ranking ability ranged from slightly to moderate, and Spearman coefficients fell within normal ranges. Reliability and validity of the FFQ for all outcomes were found to be acceptable at a group level for epidemiological purposes, whereas for intervention purposes only the healthy snack and beverage ratios were found to be acceptable at a group level. © 2016 The British Dietetic Association Ltd.

Physical properties of snacks made from cassava leaf flour

Directory of Open Access Journals (Sweden)

Adriana Cristina Ferrari

2014-02-01

Full Text Available The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100°C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index.

The habitual nature of unhealthy snacking: how powerful are habits in adolescence?

NARCIS (Netherlands)

Vet, de E.; Stok, F.M.; Wit, J.B.F.; Ridder, de D.T.D.

2015-01-01

Many adolescents engage in unhealthy snacking behavior, and the frequency and amount of unhealthy consumption is increasing further. In this study, we aim to investigate the role that habit strength plays in unhealthy snacking during adolescence and whether self-regulation strategies can overcome

The habitual nature of unhealthy snacking : How powerful are habits in adolescence?

NARCIS (Netherlands)

de Vet, E.W.M.L.; Stok, F Marijn; De Wit, John B F; De Ridder, Denise T D

2015-01-01

Many adolescents engage in unhealthy snacking behavior, and the frequency and amount of unhealthy consumption is increasing further. In this study, we aim to investigate the role that habit strength plays in unhealthy snacking during adolescence and whether self-regulation strategies can overcome

Serving a variety of vegetables and fruit as a snack increased intake in preschool children123

Science.gov (United States)

Meengs, Jennifer S; Birch, Leann L; Rolls, Barbara J

2013-01-01

Background: Although serving a greater variety of food increases intake, this effect has not been well studied as a strategy to encourage consumption of vegetables and fruit in preschool children. Objective: This study examined whether providing a variety of familiar vegetables or fruit to preschool children as a snack would lead to increased selection and intake. Design: In a crossover design, 61 children (aged 3–5 y) ate a snack in their childcare facility on 8 afternoons. At 4 snack times, the children were offered vegetables: either a single type (cucumber, sweet pepper, or tomato) or a variety of all 3 types. At 4 other snack times, the children were offered fruit (apple, peach, pineapple, or all 3 types). Uniform-sized pieces were served family style, and children selected and ate as much as they desired. Results: Offering a variety of vegetables or fruit increased the likelihood of selection (P snacks with variety and in 70% of snacks without variety. Serving a variety also increased consumption of both vegetables and fruit (P snack led to increased consumption of both food types in a childcare facility. Serving a variety of vegetables or fruit as a snack could help preschool children meet recommended intakes. This trial was registered at clinicaltrials.gov as NCT01557218. PMID:23902783

Salty or Sweet? Nutritional Quality, Consumption, and Cost of Snacks Served in Afterschool Programs

Science.gov (United States)

Beets, Michael W.; Weaver, Robert G.; Tilley, Falon; Turner-McGrievy, Gabrielle; Huberty, Jennifer; Ward, Dianne S.; Freedman, Darcy A.

2015-01-01

Background: Snacks served in afterschool programs (ASPs, 3-6?pm) represent an important opportunity to promote healthy eating. ASP policies suggest a fruit/vegetable is served daily, while sugar-sweetened foods/beverages and artificially flavored snacks are eliminated. Limited information exists on the types of snacks served in ASPs, if snacks…

The effect of cassava and corn flour utilization on the physicochemical characteristics of cassava leaves snack

Science.gov (United States)

Ambarsari, I.; Endrasari, R.; Oktaningrum, G. N.

2018-01-01

Cassava leaves are nutritious vegetable, but often regarded as an inferior commodity. One of the efforts increasing in the benefit of cassava leaves is through processing it into snack. In order to support the food diversification program and to reduce the dependence on imported commodities, the development of cassava leaves snack could be accompanied by optimizing the use of local materials to minimize the use of wheat flour. The aim of this assessment was to learn the effects of cassava and corn flour substitution on the physicochemical characteristics of cassava-leaves snack. The substitution of local flour (cassava and corn) on the snack production was carried on three levels at 15, 30, and 45%. A control treatment was using 100% wheat flour. The results showed that cassava and corn flour were potential to substitute wheat flour for making cassava-leaves snack. The substitution of cassava and corn flour as much as 45% was able to produce crispy products with a brighter color. The substitution of corn flour was resulting in snacks with the lower content of lipid than the other substitution snacks.

Impact of fruit juice and beverage portion size on snack intake in preschoolers.

Science.gov (United States)

Norton, Erin M; Poole, Seletha A; Raynor, Hollie A

2015-12-01

It has been recommended that beverages other than 100% fruit juice, such as water, be served at meals and snacks for preschool-aged children to reduce excessive energy intake. Using a 2 × 2 × 2 design (between-subjects factor of order and within-subjects factors of beverage type and size), 26 children (3.9 ± 0.6 years of age, 50% female, 73% white, and 88.5% non-Hispanic or Latino) completed four, 20-min snack sessions consisting of 200 g of applesauce, 60 g of graham crackers, and either 6 oz. (approximately 180 g) or 12 oz. (approximately 360 g) of 100% berry fruit juice or water, to examine the influence of 100% fruit juice and the portion size of the provided fruit juice, on beverage, food, and overall snack intake. Mixed-factor analyses of covariance revealed a significant (p snack energy intake, with more overall energy consumed when juice was provided (175.4 ± 50.0 kcal vs. 104.8 ± 62.8 kcal, p snack increased beverage and/or food intake, and serving 100% juice led to greater overall snack energy intake. Future research should examine the role of 100% fruit juice, and beverage portion size, in contributing to excessive daily energy intake in preschool-aged children. Copyright © 2015 Elsevier Ltd. All rights reserved.

Should snacks be recommended in obesity treatment? A 1-year randomized clinical trial.

Science.gov (United States)

Bertéus Forslund, H; Klingström, S; Hagberg, H; Löndahl, M; Torgerson, J S; Lindroos, A K

2008-11-01

To study the effect to recommend no snacks vs three snacks per day on 1-year weight loss. The hypothesis was that it is easier to control energy intake and lose weight if snacks in between meals are omitted. In total 140 patients (36 men, 104 women), aged 18-60 years and body mass index>30 kg/m(2) were randomized and 93 patients (27 men, 66 women) completed the study. A 1-year randomized intervention trial was conducted with two treatment arms with different eating frequencies; 3 meals/day (3M) or 3 meals and 3 snacks/day (3+3M). The patients received regular and individualized counseling by dieticians. Information on eating patterns, dietary intake, weight and metabolic variables was collected at baseline and after 1 year. Over 1 year the 3M group reported a decrease in the number of snacks whereas the 3+3M group reported an increase (-1.1 vs +0.4 snacks/day, respectively, Ptreatment (3M vs 3+3M=-4.1+/-6.1 vs -5.9+/-9.4 kg; P=0.31). Changes in metabolic variables did not differ between the groups, except for high-density lipoprotein that increased in the 3M group but not in 3+3M group (Psnacks or not between meals does not influence 1-year weight loss.

The school food environment associations with adolescent soft drink and snack consumption.

Science.gov (United States)

van der Horst, Klazine; Timperio, Anna; Crawford, David; Roberts, Rebecca; Brug, Johannes; Oenema, Anke

2008-09-01

Because students may purchase food and drinks in and around their schools, the school food environment may be important for obesity-related eating behaviors such as soft drink and snack consumption. However, research exploring the associations between school environments and specific eating behaviors is sparse. Associations of the availability of canteen food and drinks, the presence of food stores around schools, and individual cognitions (attitudes, norms, modeling, perceived behavioral control, and intentions) with soft drink and snack consumption were examined in a cross-sectional study (2005-2006) among 1,293 adolescents aged 12-15 years. Soft drink and snack consumption and related cognitions were assessed with self-administered questionnaires. The presence of food stores and the distance to the nearest food store were calculated within a 500-meter buffer around each school. Data on the availability of soft drinks and snacks in school canteens were gathered by observation. In 2007, multilevel regression models were run to analyze associations and mediation pathways between cognitions, environmental factors, and behaviors. Adolescents' attitudes, subjective norms, parental and peer modeling, and intentions were positively associated with soft drink and snack consumption. There was an inverse association between the distance to the nearest store and the number of small food stores with soft drink consumption. These effects were mediated partly by cognitions. This study provided little evidence for associations of environmental factors in the school environment with soft drink and snack consumption. Individual cognitions appeared to be stronger correlates of intake than physical school-environmental factors. Longitudinal research is needed to confirm these findings.

Low-fat vs. high-fat bedtime snacks in children and adolescents with type 1 diabetes.

Science.gov (United States)

Wilson, Darrell; Chase, H Peter; Kollman, Craig; Xing, Dongyuan; Caswell, Kimberly; Tansey, Michael; Fox, Larry; Weinzimer, Stuart; Beck, Roy; Ruedy, Katrina; Tamborlane, William

2008-07-28

The purpose of this study was to determine whether, in a group of children with type 1 diabetes using insulin pump, a prebedtime snack with a relatively high fat content provides greater protection from nocturnal hypoglycemia than a snack containing the same amount of carbohydrate and protein but a lower fat content. Ten subjects, aged 6 to carbohydrate-low-fat (30 g CHO, 2.5 g protein, and 1.3 g fat; 138 kcal) snack or a carbohydrate-high-fat (30 g CHO, 2 g protein, and 20 g fat; 320 kcal) snack. Subjects used their usual evening snack algorithm to determine the size (in 15-g carbohydrate increments) and insulin dosage. Average glucose on 128 valid study nights before snack was similar in both groups. The proportion of nights with hypoglycemia (a sensor or meter glucose value fat vs. 20% low fat), as was the proportion of nights with hyperglycemia (a glucose >or=200 mg/dL and at least 50 mg/dL above baseline, 35% high fat vs. 30% low fat). There were no statistical differences between the high- and low-fat snacks on the frequency of hyperglycemia or hypoglycemia. This study highlights the feasibility of web-based research in patients' home environment.

Associations among evening snacking, screen time, weight status, and overall diet quality in young adolescents.

Science.gov (United States)

Ciccone, Jillian; Woodruff, Sarah J; Fryer, Katherine; Campbell, Ty; Cole, Mary

2013-07-01

The purpose of this study was to determine the associations among evening snacking (food choices, portion sizes), afterschool-evening screen time, overall diet quality, and weight status. Participants consisted of 1008 young adolescents (secondary analyses, n = 651) from schools in Windsor-Essex, Ontario. The Web-based Food Behaviour Questionnaire, including a 24-h diet recall, was used to assess eating and screen time behaviours (television and video and computer games), as well as nutrient intake; height and weight for BMI were measured using a stadiometer. Results indicated that the majority of participants (62%) consumed an evening snack that contributed approximately 11% of their daily caloric intake. Evening snacking was associated with an overall good diet quality compared with that of non-evening snackers (p snack servings of vegetables and fruit (p snack food portion sizes (p snacking factors, participants with greater than 6 h of afterschool-evening screen time were less likely to have a good overall diet quality compared with those with less than 1 h of afterschool-evening screen time. Therefore, increased screen time, because it is associated with greater evening snack portion sizes and overall poor diet quality, is of great concern regarding young adolescents' evening behaviour.

USDA Snack Policy Implementation: Best Practices From the Front Lines, United States, 2013-2014.

Science.gov (United States)

Asada, Yuka; Chriqui, Jamie; Chavez, Noel; Odoms-Young, Angela; Handler, Arden

2016-06-16

The Smart Snacks in Schools interim final rule was promulgated by the US Department of Agriculture (USDA) as authorized by the Healthy, Hunger-Free Kids Act of 2010 (PL 111-296) and implementation commenced beginning July 1, 2014; however, in the years leading up to this deadline, national studies suggested that most schools were far from meeting the USDA standards. Evidence to guide successful implementation of the standards is needed. This study examined snack policy implementation in exemplary high schools to learn best practices for implementation. Guided by a multiple case study approach, school professionals (n = 37) from 9 high schools across 8 states were recruited to be interviewed about perceptions of school snack implementation; schools were selected using criterion sampling on the basis of the HealthierUS Schools Challenge: Smarter Lunchrooms (HUSSC: SL) database. Interview transcripts and internal documents were organized and coded in ATLAS.Ti v7; 2 researchers coded and analyzed data using a constant comparative analysis method to identify best practice themes. Best practices for snack policy implementation included incorporating the HUSSC: SL award's comprehensive wellness approach; leveraging state laws or district policies to reinforce snack reform initiatives; creating strong internal and external partnerships; and crafting positive and strategic communications. Implementation of snack policies requires evidence of successful experiences from those on the front lines. As federal, state, and local technical assistance entities work to ensure implementation of the Smart Snacks standards, these best practices provide strategies to facilitate the process.

Multiscale analysis of structure development in expanded starch snacks

Science.gov (United States)

van der Sman, R. G. M.; Broeze, J.

2014-11-01

In this paper we perform a multiscale analysis of the food structuring process of the expansion of starchy snack foods like keropok, which obtains a solid foam structure. In particular, we want to investigate the validity of the hypothesis of Kokini and coworkers, that expansion is optimal at the moisture content, where the glass transition and the boiling line intersect. In our analysis we make use of several tools, (1) time scale analysis from the field of physical transport phenomena, (2) the scale separation map (SSM) developed within a multiscale simulation framework of complex automata, (3) the supplemented state diagram (SSD), depicting phase transition and glass transition lines, and (4) a multiscale simulation model for the bubble expansion. Results of the time scale analysis are plotted in the SSD, and give insight into the dominant physical processes involved in expansion. Furthermore, the results of the time scale analysis are used to construct the SSM, which has aided us in the construction of the multiscale simulation model. Simulation results are plotted in the SSD. This clearly shows that the hypothesis of Kokini is qualitatively true, but has to be refined. Our results show that bubble expansion is optimal for moisture content, where the boiling line for gas pressure of 4 bars intersects the isoviscosity line of the critical viscosity 106 Pa.s, which runs parallel to the glass transition line.

Effects of high-protein vs. high- fat snacks on appetite control, satiety, and eating initiation in healthy women.

Science.gov (United States)

Ortinau, Laura C; Hoertel, Heather A; Douglas, Steve M; Leidy, Heather J

2014-09-29

The purpose of this study was to determine whether a high-protein afternoon yogurt snack improves appetite control, satiety, and reduces subsequent food intake compared to other commonly-consumed, energy dense, high-fat snacks. Twenty, healthy women (age: 27 ± 2 y; BMI: 23.4 ± 0.7 kg/m2) completed the randomized crossover design study which included 3, 8-h testing days comparing the following 160 kcal afternoon snacks: high-protein yogurt (14 g protein/25 g CHO/0 g fat); high-fat crackers (0 g protein/19 g CHO/9 g fat); and high-fat chocolate (2 g protein/19 g CHO/9 g fat). Participants were acclimated to each snack for 3 consecutive days. On day 4, the participants consumed a standardized breakfast and lunch; the respective snack was consumed 3-h post-lunch. Perceived hunger and fullness were assessed throughout the afternoon until dinner was voluntarily requested. An ad libitum dinner was then provided. The consumption of the yogurt snack led to greater reductions in afternoon hunger vs. chocolate (p snack also delayed eating initiation by approximately 30 min compared to the chocolate snack (p snack led to approximately 100 fewer kcals consumed at dinner vs. the crackers (p = 0.08) and chocolate (p snacks, eating less energy dense, high-protein snacks like yogurt improves appetite control, satiety, and reduces subsequent food intake in healthy women.

RELATING BOTTOM QUARK MASS IN DR-BAR AND MS-BAR REGULARIZATION SCHEMES

International Nuclear Information System (INIS)

2002-01-01

The value of the bottom quark mass at Q = M Z in the (bar D)(bar R) scheme is an important input for the analysis of supersymmetric models with a large value of tan β. Conventionally, however, the running bottom quark mass extracted from experimental data is quoted in the (bar M)(bar S) scheme at the scale Q = m b . We describe a two loop procedure for the conversion of the bottom quark mass from (bar M)(bar S) to (bar D)(bar R) scheme. The Particle Data Group value m b # bar M# # bar S#(m b # bar M# # bar S#) = 4.2 ± 0.2 GeV corresponds to a range of 2.65-3.03 GeV for m b # bar D# # bar R#(M Z )

Situation-specific social norms as mediators of social influence on snacking.

Science.gov (United States)

Schüz, Benjamin; Papadakis, Thalia; Ferguson, Stuart G

2018-02-01

Social factors are among the most powerful and pervasive influences on eating behavior, snacking in particular. Previous research has shown that being in the presence of people who are eating significantly increases the likelihood of eating and affects the types as well as the amount of food consumed. Much less is known about the processes underlying social influence, but previous research has suggested social norms as mediators. In this study, we extended this perspective to everyday settings and examined whether the presence of other people eating leads to a change in perceived momentary norms, and whether this change predicts snack consumption in real life. We applied ecological momentary assessment to study 61 individuals in the normal-obese weight range (M BMI = 24.97 kg/m²; SD = 4.07) over a 14-day monitoring period. We used a combination of event-based snacking reports and randomly timed assessments. The presence of others eating and momentary perceptions of injunctive norms (facets of perceived appropriateness and encouragement) were measured for both assessment types. Mediated, multilevel logistic regression showed that social cues predict snacking (OR = 3.06), and that momentary perceptions of appropriateness (a*b = 0.14) and encouragement (a*b = 0.18) partially mediated these effects. Perceptions of momentary norms mediated the effects of social influence on everyday snacking, which highlights the importance of the social environment for understanding eating behavior. (PsycINFO Database Record (c) 2018 APA, all rights reserved).

Polycyclic aromatic hydrocarbons in frying oils and snacks.

Science.gov (United States)

Purcaro, Giorgia; Navas, José A; Guardiola, Francesc; Conte, Lanfranco S; Moret, Sabrina

2006-01-01

The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.

Effectiveness of a pre-treatment snack on the uptake of mass treatment for schistosomiasis in Uganda

DEFF Research Database (Denmark)

Muhumuza, Simon; Olsen, Annette; Katahoire, Anne

2014-01-01

-treatment snack on uptake of mass treatment.Methods and Findings:In a cluster randomized trial carried out in Jinja district, Uganda, 12 primary schools were randomized into two groups; one received education messages for schistosomiasis prevention for two months prior to mass treatment, while the other......, in addition to the education messages, received a pre-treatment snack shortly before mass treatment. Four weeks after mass treatment, uptake of praziquantel was assessed among a random sample of 595 children in the snack schools and 689 children in the non-snack schools as the primary outcome. The occurrence...... of side effects and the prevalence and mean intensity of Schistosoma mansoni infection were determined as the secondary outcomes. Uptake of praziquantel was higher in the snack schools, 93.9% (95% CI 91.7%-95.7%), compared to that in the non-snack schools, 78.7% (95% CI 75.4%-81.7%) (p = 0...

Targeting implicit approach reactions to snack food in children; Effects on intake

NARCIS (Netherlands)

Folkvord, Frans; Veling, Harm; Hoeken, J.A.L.

Objective: Implicit approach reactions to energy-dense snack food can facilitate unhealthy eating in children. Therefore, an experiment was conducted to test whether modifying implicit reactions to snack food by means of a go/no-go task can reduce consumption of this food. The effectiveness of this

Investigating sex differences in psychological predictors of snack intake among a large representative sample.

Science.gov (United States)

Adriaanse, Marieke A; Evers, Catharine; Verhoeven, Aukje A C; de Ridder, Denise T D

2016-03-01

It is often assumed that there are substantial sex differences in eating behaviour (e.g. women are more likely to be dieters or emotional eaters than men). The present study investigates this assumption in a large representative community sample while incorporating a comprehensive set of psychological eating-related variables. A community sample was employed to: (i) determine sex differences in (un)healthy snack consumption and psychological eating-related variables (e.g. emotional eating, intention to eat healthily); (ii) examine whether sex predicts energy intake from (un)healthy snacks over and above psychological variables; and (iii) investigate the relationship between psychological variables and snack intake for men and women separately. Snack consumption was assessed with a 7d snack diary; the psychological eating-related variables with questionnaires. Participants were members of an Internet survey panel that is based on a true probability sample of households in the Netherlands. Men and women (n 1292; 45 % male), with a mean age of 51·23 (sd 16·78) years and a mean BMI of 25·62 (sd 4·75) kg/m2. Results revealed that women consumed more healthy and less unhealthy snacks than men and they scored higher than men on emotional and restrained eating. Women also more often reported appearance and health-related concerns about their eating behaviour, but men and women did not differ with regard to external eating or their intentions to eat more healthily. The relationships between psychological eating-related variables and snack intake were similar for men and women, indicating that snack intake is predicted by the same variables for men and women. It is concluded that some small sex differences in psychological eating-related variables exist, but based on the present data there is no need for interventions aimed at promoting healthy eating to target different predictors according to sex.

Pricing and Availability Intervention in Vending Machines at Four Bus Garages

Science.gov (United States)

Hannan, Peter J; Harnack, Lisa J; Mitchell, Nathan R; Toomey, Traci L; Gerlach, Anne

2009-01-01

Objective To evaluate the effects of lowering prices and increasing availability on sales of healthy foods and beverages from 33 vending machines in four bus garages as part of a multi-component worksite obesity prevention intervention. Methods Availability of healthy items was increased to 50% and prices were lowered at least 10% in the vending machines in two metropolitan bus garages for an 18-month period. Two control garages offered vending choices at usual availability and prices. Sales data were collected monthly from each of the vending machines at the four garages. Results Increases in availability to 50% and price reductions of an average of 31% resulted in 10-42% higher sales of the healthy items. Employees were most price-responsive for snack purchases. Conclusions Greater availability and lower prices on targeted food and beverage items from vending machines was associated with greater purchases of these items over an eighteen-month period. Efforts to promote healthful food purchases in worksite settings should incorporate these two strategies. PMID:20061884

Effects of process parameters on the properties of barley containing snacks enriched with brewer's spent grain.

Science.gov (United States)

Kirjoranta, Satu; Tenkanen, Maija; Jouppila, Kirsi

2016-01-01

Brewer's spent grain (BSG), a by-product of malting of barley in the production of malt extract, was used as an ingredient in extruded barley-based snacks in order to improve the nutritional value of the snacks and widen the applications of this by-product in food sector. The effects of the extrusion parameters on the selected properties of the snacks were studied. Snacks with different ingredients including whole grain barley flour, BSG, whey protein isolate (WPI), barley starch and waxy corn starch were produced in 5 separate trials using a co-rotating twin-screw extruder. Extrusion parameters were water content of the mass (17-23 %), screw speed (200-500 rpm) and temperature of the last section and die (110-150 °C). Expansion, hardness and water content of the snacks were determined. Snacks containing barley flour and BSG (10 % of solids) had small expansion and high hardness. Addition of WPI (20 % of solids) increased expansion only slightly. Snacks with high expansion and small hardness were obtained when part of the barley flour was replaced with starch (barley or waxy corn). Yet, the highest expansion and the smallest hardness were achieved when barley flour was used with barley starch and WPI without BSG. Furthermore, expansion increased by increasing screw speed and decreasing water content of the mass in most of the trials. This study showed that BSG is a suitable material for extruded snacks rich in dietary fiber. Physical properties of the snacks could be improved by using barley or waxy corn starch and WPI.

A qualitative study of parents’ perceptions and use of portion size strategies for preschool children’s snacks

Science.gov (United States)

Blake, Christine E.; Fisher, Jennifer Orlet; Ganter, Claudia; Younginer, Nicholas; Orloski, Alexandria; Blaine, Rachel E.; Bruton, Yasmeen; Davison, Kirsten K.

2014-01-01

Objective Increases in childhood obesity correspond with shifts in children’s snacking behaviors and food portion sizes. This study examined parents’ conceptualizations of portion size and the strategies they use to portion snacks in the context of preschool-aged children’s snacking. Methods Semi-structured qualitative interviews were conducted with non-Hispanic white (W), African American (AA), and Hispanic (H) low-income parents (n=60) of preschool-aged children living in Philadelphia and Boston. The interview examined parents’ child snacking definitions, purposes, contexts, and frequency. Verbatim transcripts were analyzed using a grounded theory approach. Coding matrices compared responses by race/ethnicity, parent education, and household food security status. Results Parents’ commonly referenced portion sizes when describing children’s snacks with phrases like “something small.” Snack portion sizes were guided by considerations including healthfulness, location, hunger, and timing. Six strategies for portioning snacks were presented including use of small containers, subdividing large portions, buying prepackaged snacks, use of hand measurement, measuring cups, scales, and letting children determine portion size. Differences in considerations and strategies were seen between race/ ethnic groups and by household food security status. Conclusions Low-income parents of preschool-aged children described a diverse set of considerations and strategies related to portion sizes of snack foods offered to their children. Future studies should examine how these considerations and strategies influence child dietary quality. PMID:25447008

Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.

Science.gov (United States)

Flores-Silva, Pamela C; Rodriguez-Ambriz, Sandra L; Bello-Pérez, Luis A

2015-05-01

An increase in celiac consumers has caused an increasing interest to develop good quality gluten-free food products with high nutritional value. Snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. Extrusion and deep-frying of unripe plantain, chickpea, and maize flours blends produced gluten-free snacks with high dietary fiber contents (13.7-18.2 g/100 g) and low predicted glycemic index (28 to 35). The gluten-free snacks presented lower fat content (12.7 to 13.6 g/100 g) than those reported in similar commercial snacks. The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g). The overall acceptability of the gluten-free snacks was similar to that chili-flavored commercial snack. It was possible to develop gluten-free snacks with high dietary fiber content and low predicted glycemic index with the blend of the 3 flours, and these gluten-free snacks may also be useful as an alternative to reduce excess weight and obesity problems in the general population and celiac community. © 2015 Institute of Food Technologists®

Does the availability of snack foods in supermarkets vary internationally?

OpenAIRE

Thornton, Lukar E; Cameron, Adrian J; McNaughton, Sarah A; Waterlander, Wilma E; Sodergren, Marita; Svastisalee, Chalida; Blanchard, Laurence; Liese, Angela D; Battersby, Sarah; Carter, Mary-Ann; Sheeshka, Judy; Kirkpatrick, Sharon I; Sherman, Sandy; Cowburn, Gill; Foster, Charlie

2013-01-01

Background Cross-country differences in dietary behaviours and obesity rates have been previously reported. Consumption of energy-dense snack foods and soft drinks are implicated as contributing to weight gain, however little is known about how the availability of these items within supermarkets varies internationally. This study assessed variations in the display of snack foods and soft drinks within a sample of supermarkets across eight countries. Methods Within-store audits were used to ev...

Positive effects of a healthy snack (fruit) versus an unhealthy snack (chocolate/crisps) on subjective reports of mental and physical health: a preliminary intervention study.

Science.gov (United States)

Smith, Andrew Paul; Rogers, Rosannagh

2014-01-01

Recent research has shown associations between type of snack and wellbeing. These studies have been cross-sectional and the aim of the present research was to examine this topic using an intervention study. A between-subjects intervention study was carried out. Volunteers (100 students, mean age = 19.00 years; 27 male, 73 female) completed online questionnaires measuring anxiety and depression, fatigue, somatic symptoms, cognitive difficulties, and distress at baseline. They were then randomly assigned to one of two snacking conditions - chocolate/crisps or fruit. Volunteers consumed one snack item in the mid-afternoon each day for 10 days. At the end of the intervention, the volunteers completed the questionnaires again. Analyses of the baseline data confirmed that consumption of chocolate was associated with greater emotional eating and depression. Analyses of covariance, with the baseline data as covariates, were carried out on the post-intervention responses. The results showed that consumption of fruit was associated with lower anxiety, depression, and emotional distress than consumption of crisps/chocolate. Similarly, scores for somatic symptoms, cognitive difficulties, and fatigue were greater in the crisps/chocolate condition. These results extend findings from cross-sectional studies and give a clearer indication of causal effects of different types of snacks on wellbeing.

PD-pulse characteristics in rotating machine insulation

DEFF Research Database (Denmark)

Holbøll, Joachim; Henriksen, Mogens; Jensen, A

1994-01-01

In this paper results are presented from investigations on partial discharges (PD) in insulation systems, resembling the stator insulation in high voltage rotating machines. A model, simulating a stator winding in a slot, has been developed, consisting of simple rotating machine insulation test...... bars with epoxy/mica insulation, mounted between steel sheets forming a dot, in order to investigate the fundamental behaviour of PD in insulation defects in epoxy/mica insulation and the characteristics of the resulting electrical pulses. Stator slot couplers (SSC) were used to detect pulses coming...

Suplementasi Tepung Putih Telur untuk Memperbaiki Nilai Nutrisi Snack Ekstrusi Berbahan Grits Jagung

OpenAIRE

Budiman, C; Wulandari, Z; Suryati, T

2009-01-01

Snack is popular for children and adult. It could be made by extrusion process. Snack is low in protein content because it is made up of cereal such as rice and corn. On the basis of nutritional and functional properties, egg was used in food industries. The objectives of the research were to analyze the nutrient content and in vitro digestibility of extruded snack from corn grits which was supplemented by egg white powder as a protein source. Randomized complete block design was used in this...

Performance simulation of BaBar DIRC bar boxes in TORCH

Science.gov (United States)

Föhl, K.; Brook, N.; Castillo García, L.; Cussans, D.; Forty, R.; Frei, C.; Gao, R.; Gys, T.; Harnew, N.; Piedigrossi, D.; Rademacker, J.; Ros García, A.; van Dijk, M.

2017-12-01

TORCH is a large-area precision time-of-flight detector based on the DIRC principle. The DIRC bar boxes of the BaBar experiment at SLAC could possibly be reused to form a part of the TORCH detector time-of-flight wall area, proposed to provide positive particle identification of low momentum kaons in the LHCb experiment at CERN. For a potential integration of BaBar bar boxes into TORCH, new imaging readout optics are required. From the several designs of readout optics that have been considered, two are used in this paper to study the effect of BaBar bar optical imperfections on the detector reconstruction performance. The kaon-pion separation powers obtained from analysing simulated photon hit patterns show the performance reduction for a BaBar bar of non-square geometry compared to a perfectly rectangular cross section.

Depletion sensitivity predicts unhealthy snack purchases

NARCIS (Netherlands)

Salmon, Stefanie J.; Adriaanse, Marieke A.; Fennis, Bob M.; De Vet, Emely; De Ridder, Denise T D

2016-01-01

The aim of the present research is to examine the relation between depletion sensitivity - a novel construct referring to the speed or ease by which one's self-control resources are drained - and snack purchase behavior. In addition, interactions between depletion sensitivity and the goal to lose

Schools′ cafeteria status: Does it affect snack patterns? a qualitative study

Directory of Open Access Journals (Sweden)

Fatemeh Esfarjani

2013-01-01

Full Text Available Background: The aim of this study was to evaluate patterns of students′ snacks habits regarding to their schools′ cafeteria status in Tehran by focus group discussion (FGD technique. Methods: Participants were 240 students (12-15 years old, selected from12 middle-schools in Tehran. The field study consisted of 24 FGDs sessions; involving 8-10 participants. Collected data were coded, categorized and analyzed using constant comparative method. Results: Over half of the students believed that snack consumption is necessary. Although, majority of students believed that their schools′ cafeterias are not acceptable, they noted them as one of the necessary parts of school. Nearly half of the children were complaining of unvaried and expensive food items. The most purchased items were: Cookies, sandwiches with mayonnaise and ketchup, soft drinks and chocolate milk. Most of the students were interested in having roles in their cafeterias. Conclusions: Schools′ cafeteria are significant sources of supplying adolescents′ snacks, so developing hygienic stores containing healthy and nutritious food items is a key element to affect their snack selection positively. Reaching this goal requires a multi disciplinary approach through participation of students, school staff, parents, and the support of community and media.

The relationship between unhealthy snacking at school and academic outcomes: a population study in Chilean schoolchildren.

Science.gov (United States)

Correa-Burrows, Paulina; Burrows, Raquel; Orellana, Yasna; Ivanovic, Daniza

2015-08-01

We examined the association between unhealthy snacking at school and academic outcomes in students from the Santiago Metropolitan Region (Chile). Cross-sectional population-based study. We measured the nutritional quality of snacks at school using an FFQ, and accounting for the amounts of saturated fat, fibre, sugar and salt in the foods, and academic outcomes using national standardized test scores in Language and Mathematics. Multivariate regression analyses modelled the relationship between unhealthy snacking at school (exposure), potential confounders and performance in Mathematics and Language (outcomes). Random sample of 1073 students (13.1 (SD 2.3) years old) attending public, partially subsidized and private schools. Fifty-six per cent of students ate items at snack time that were high in fat, sugar, salt and energy, and thus were considered to have unhealthy snaking. Thirty-six per cent and 8% were considered to have poor-to-fair and healthy snacking, respectively. Unhealthy snacking significantly lowered the odds of good academic performance in both domains. Students having unhealthy snacks were 56% less likely to pass in Language (fully adjusted OR = 0.44; 95% CI 0.23, 0.85) and 66% less likely to pass in Mathematics (fully adjusted OR = 0.34; 95% CI 0.19, 0.64) compared with students having healthy snack items. Schoolchildren eating unhealthy foods at snack time had worse academic performance in Language and Mathematics, as measured by a standardized test. Although association does not imply causation, these findings support the notion that academic and health-related behaviours are linked. More research is needed on the effect of school health programmes on educational outcomes.

Composition and consumer acceptability of a novel extrusion-cooked salmon snack.

Science.gov (United States)

Kong, J; Dougherty, M P; Perkins, L B; Camire, M E

2008-04-01

The objectives of this study were to develop a value-added jerky-style snack from salmon flesh and to minimize loss of healthful lipids during processing. Three formulations were extruded in a laboratory-scale twin-screw extruder. The base formulation included Atlantic salmon (82%, w/w), sucrose (4%), pregelatinized starch (3%), modified tapioca starch (3%), salt (2%), and teriyaki flavoring (2%). Three oil binding agents (tapioca starch, high-amylose cornstarch, oat fiber) were each studied at the 4% level. Barrel temperature, from feed to die, was 65, 155, 155, and 80 degrees C. Screw speed was 250 rpm. Feed rate was 220 g/min. Extrudates were convection-dried at 93 degrees C for 40 min. A texture analyzer was used to evaluate textural properties. Sixty-three consumers evaluated the hedonic attributes of the snacks. Extrusion cooking did not adversely affect content of omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in Atlantic salmon. The oat fiber formulation had the highest lipid (17.49%) content. The other formulations had higher moisture content. A serving (28 g) of the oat formulation provides 0.6 g EPA + DHA. Snacks containing oat fiber had the highest CIE L* and b* values. Snacks containing oat fiber required greater force to bend, cut, and puncture. The oat fiber formulation had the lowest overall acceptability. This portable snack could appeal to consumers who are interested in the health benefits of fish and omega-3 fatty acids and provide salmon processors with a value-added solution for processing by-products.

Weight loss strategies: Association with consumption of sugary beverages, snacks and values about food purchases

Science.gov (United States)

Bleich, Sara N.; Wolfson, Julia A.

2014-01-01

Objective To examine whether weight loss strategies are associated with consumption of sugar-sweetened beverages (SSBs), snacks or food values. Design and Methods Cross-sectional analysis of 24-hour dietary recall data obtained from the National Health and Nutrition Examination Survey 2007–2010 (N=9,440). Results Adults trying to lose weight consumed roughly 2000 total calories, 250 calories from SSBs, 225 calories from salty snacks, and 350 calories from sweet snacks. Adults not trying to lose weight consumed roughly 2300 total calories, 300 calories from SSBs, 250 calories from salty snacks, and 380 calories from sweet snacks. While overweight and obese adults trying to lose weight consumed fewer calories than those who were not, heavier adults trying to lose weight using dietary strategies or a combination of diet and physical activity consumed more calories than healthy weight adults using that same weight loss strategy (p Price (>70%) and nutrition (>50%) were most when making food choices (p snack consumption in the clinical setting may be important for weight loss, particularly among heavier individuals. Clinicians should consider values related to food purchasing to identify concrete behavioral targets. PMID:24801411

TRACEABILITY OF ON COORDINATE MEASURING MACHINES – CALIBRATION AND PERFORMANCE VERIFICATION

DEFF Research Database (Denmark)

De Chiffre, Leonardo; Savio, Enrico; Bariani, Paolo

This document is used in connection with three exercises each of 45 minutes duration as a part of the course GEOMETRICAL METROLOGY AND MACHINE TESTING. The exercises concern three aspects of coordinate measurement traceability: 1) Performance verification of a CMM using a ball bar; 2) Calibration...... of an optical coordinate measuring machine; 3) Uncertainty assessment using the ISO 15530-3 “Calibrated workpieces” procedure....

Math Snacks: Using Animations and Games to Fill the Gaps in Mathematics

Science.gov (United States)

Valdiz, Alfred; Trujillo, Karen; Wiburg, Karin

2013-01-01

Math Snacks animations and support materials were developed for use on the web and mobile technologies to teach ratio, proportion, scale factor, and number line concepts using a multi-modal approach. Included in Math Snacks are: Animations which promote the visualization of a concept image; written lessons which provide cognitive complexity for…

Social and individual determinants of adolescents' acceptance of novel healthy and cool snack products.

Science.gov (United States)

Nørgaard, Maria Kümpel; Sørensen, Bjarne Taulo; Grunert, Klaus G

2014-12-01

Four new, healthy snack products, consisting of fruit, vegetables, bread, dip and topping, were tested with 600 Danish adolescents aged 9-16. Participants could view, handle, and test the products in a school setting. Acceptance was measured by overall buying intention, as well as buying intention contingent on specific substitutes and on the social situation. Price consciousness, health consciousness, snack neophobia, peer influence, social activities and word-of-mouth were measured as potential determinants of acceptance of the novel products. An exploratory analysis in TETRAD suggested that the measured constructs form three layers, with overall buying intention as the terminal causal effect, health consciousness, word of mouth, snack neophobia and peer influence as endogenous determinants, and social activities and the contingent buying intentions as mediators. Estimation of the causal relationships was conducted in LISREL. Findings show a predominance of social factors as determinants of novel snack acceptance, whereas health consciousness had only a weak and indirect effect on buying intentions and the effect of snack neophobia was partly mediated by social factors. Copyright © 2014 Elsevier Ltd. All rights reserved.

Predicting Error Bars for QSAR Models

International Nuclear Information System (INIS)

Schroeter, Timon; Schwaighofer, Anton; Mika, Sebastian; Ter Laak, Antonius; Suelzle, Detlev; Ganzer, Ursula; Heinrich, Nikolaus; Mueller, Klaus-Robert

2007-01-01

Unfavorable physicochemical properties often cause drug failures. It is therefore important to take lipophilicity and water solubility into account early on in lead discovery. This study presents log D 7 models built using Gaussian Process regression, Support Vector Machines, decision trees and ridge regression algorithms based on 14556 drug discovery compounds of Bayer Schering Pharma. A blind test was conducted using 7013 new measurements from the last months. We also present independent evaluations using public data. Apart from accuracy, we discuss the quality of error bars that can be computed by Gaussian Process models, and ensemble and distance based techniques for the other modelling approaches

Ecological momentary assessment of environmental and personal factors and snack food intake in African American women.

Science.gov (United States)

Zenk, Shannon N; Horoi, Irina; McDonald, Ashley; Corte, Colleen; Riley, Barth; Odoms-Young, Angela M

2014-12-01

This study examined contributions of environmental and personal factors (specifically, food availability and expense, daily hassles, self-efficacy, positive and negative affect) to within-person and between-person variations in snack food intake in 100 African American women. Participants were signaled at random five times daily for seven days to complete a survey on a study-provided smartphone. Women reported consuming snack foods at 35.2% of signals. Easier food availability accounting for one's usual level was associated with higher snack food intake. Being near outlets that predominately sell snacks (e.g., convenience stores), while accounting for one's usual proximity to them, was associated with higher snack food intake. Accounting for one's usual daily hassle level, we found that on days with more frequent daily hassles snack food intake was higher. The positive association between within-person daily hassles frequency and snack food intake was stronger when foods were easily available. Public and private policies to curb ubiquitous food availability and mobile health interventions that take into account time-varying influences on food choices and provide real-time assistance in dealing with easy food availability and coping with stressors may be beneficial in improving African American women's day to day food choices. Copyright © 2014 Elsevier Ltd. All rights reserved.

Biscoitos tipo "cookie" e "snack" enriquecidos, respectivamente com caseína obtida por coagulação enzimática e caseinato de sódio Sweet and salted biscuits (snacks enriched, respectively, with enzyme coagulated casein and sodium caseinate

Directory of Open Access Journals (Sweden)

C.C.H. Krüger

2003-04-01

Full Text Available O objetivo do presente trabalho foi a formulação e a caracterização química, nutricional e sensorial de dois tipos de biscoito, tipo "cookie" e "snack", utilizando para o enriquecimento protéico a caseína obtida por coagulação enzimática para o "cookie" e caseinato de sódio para o "snack". O biscoito tipo "cookie" apresentou teores mais elevados de umidade, proteína e fibra total que o do tipo "snack", que foi mais rico em gordura e sal. Com relação aos minerais essenciais, o biscoito tipo "cookie" apresentou-se mais rico em minerais que o "snack", exceto pelo fósforo e pelo sódio com teores mais elevados no "snack". O perfil de aminoácidos essenciais foi mais adequado no tipo "cookie" que no "snack". Conseqüentemente, os índices de valor protéico, exceto a digestibilidade verdadeira, foram superiores para os biscoitos do tipo "cookie". A aceitabilidade dos dois tipos de biscoito foi testada em atletas dos dois sexos com relação aos atributos: aceitação global, cor da superfície, odor, sabor, crocância e dureza. A aceitação dos produtos foi de 98% para os "snacks" e 81% para os "cookies". Os "cookies" tiveram o mesmo nível de aceitação pelos homens e pelas mulheres, já os "snacks" foram mais bem aceitos pelos homens (52,7% dos homens gostaram muito, contra apenas 37,8% das mulheres. A análise microbiológica dos dois tipos de biscoito mostrou perfil microbiológico aceitável, com base na Portaria 451 da Secretaria de Vigilância Sanitária.The objective of the present work was the formulation and characterization, chemical, nutritional and sensorial, of two types of biscuits, cookie and snack, using rennet casein and sodium caseinate for cookies and snacks enrichment, respectively. The cookie type biscuit presented higher contents of moisture, protein, and total fiber than the snack type which was richer in fat and salt. As to essential minerals the cookies were richer than the snacks, except for sodium and

Validation of single ball rolling contact fatigue machine dynamics

Energy Technology Data Exchange (ETDEWEB)

Allison, Bryan [SKF Aeroengine, Falconer (United States)

2017-01-15

Single ball test machines are a common method for accelerated rolling contact fatigue testing of bearing materials. Historically, it has always been assumed that the force applied by the retaining bars is negligible, without any data to support this claim. In this study, strain gauges were placed on the retaining bars to determine the load experienced by the retaining bars. This value was then compared to the applied load. It was found that a load of approximately 4 N was transferred to the retainer by the test ball during steady state operation, when a 8385 N load was applied to the ball via the rings. A simulation of the system was also created and successfully predicted the expected loads with reasonable accuracy. This information, as well as the technique of strain gauging the retaining bars, may be useful in the development of similar testing machinery.

Local food environments are associated with girls' energy, sugar-sweetened beverage and snack-food intakes.

Science.gov (United States)

Deierlein, Andrea L; Galvez, Maida P; Yen, Irene H; Pinney, Susan M; Biro, Frank M; Kushi, Lawrence H; Teitelbaum, Susan; Wolff, Mary S

2014-10-01

To describe availability and frequency of use of local snack-food outlets and determine whether reported use of these outlets was associated with dietary intakes. Data were cross-sectional. Availability and frequency of use of three types of local snack-food outlets were reported. Daily dietary intakes were based on the average of up to four 24 h dietary recalls. Multivariable linear regression models estimated average daily intakes of energy, sugar-sweetened beverages (SSB) and snack foods/sweets associated with use of outlets. Multi-site, observational cohort study in the USA, 2004-2006. Girls aged 6-8 years (n 1010). Weekly frequency of use of local snack-food outlets increased with number of available types of outlets. Girls with access to only one type of outlet reported consuming food/beverage items less frequently than girls with access to two or three types of outlets (P snack foods/sweets intakes increased with greater use of outlets. Girls who reported using outlets>1 to 3 times/week consumed 0·27 (95 % CI 0·13, 0·40) servings of SSB more daily than girls who reported no use. Girls who reported using outlets>3 times/week consumed 449·61 (95 % CI 134·93, 764·29) kJ, 0·43 (95 % CI 0·29, 0·58) servings of SSB and 0·38 (95 % CI 0·12, 0·65) servings of snack foods/sweets more daily than those who reported no use. Girls' frequency of use of local snack-food outlets increases with the number of available types of outlets and is associated with greater daily intakes of energy and servings of SSB and snack foods/sweets.

Increased Snacking and Eating Occasions Are Associated with Higher Energy Intake among Mexican Children Aged 2-13 Years.

Science.gov (United States)

Taillie, Lindsey Smith; Afeiche, Myriam C; Eldridge, Alison L; Popkin, Barry M

2015-11-01

Little is known about the dietary behaviors of Mexican children with regard to frequency, amount, and quality of foods consumed at eating occasions and their impact on total daily energy intake. The objectives were to 1) describe foods consumed across eating occasions and 2) examine whether the number or type of total eating occasions was associated with increased total daily energy intake and differed between 2- to 5-y-old and 6- to 13-y-old Mexican children. A nationally representative sample of 5031 children from the 2012 ENSANUT (Encuesta Nacional de Salud y Nutrición) was used to examine the percentage of meals and snacks consumed, mean energy intake from meals and snacks, and the top food groups contributing to meals and snacks. Multivariate linear regression was used to examine the association between meals, snacks, and total eating occasions with daily energy intake for 2- to 5-y-old and 6- to 13-y-old children. Eating patterns were similar across age groups (per capita mean intake of 3 meals and 1.4-1.6 snacks/d). Each additional snack was associated with greater increases in mean daily energy for older children (+191-289 kcal/d; P < 0.01) relative to younger children (+102-130 kcal/d; P < 0.01). Likewise, each additional eating occasion was associated with greater increases in mean daily energy for older children (+323 kcal/d; P < 0.01) relative to younger children (+166-261 kcal/d; P < 0.01). In both younger and older children, snacking was prevalent (75% and 68%, respectively). Top food contributors to snacks included fruit, salty snacks, candy, sweetened breads, and cookies. Among older children, whole milk as a snack was partially replaced with soda and sweetened fruit drinks. Snacks represent an area for potential improvement in the diets of Mexican children, especially among those aged 6 to 13 y, for whom each additional snack or eating occasion was linked to even greater increases in total daily energy intake. © 2015 American Society for

Use of olive leaf extract to reduce lipid oxidation of baked snacks.

Science.gov (United States)

Difonzo, Graziana; Pasqualone, Antonella; Silletti, Roccangelo; Cosmai, Lucrezia; Summo, Carmine; Paradiso, Vito M; Caponio, Francesco

2018-06-01

Olive leaves are a waste of the olive oil processing industry and represent a good source of phenolic compounds. The aim of this work was to assess the influence of olive leaf extract (OLE) on lipid oxidation of baked snacks, like breadsticks, made with wheat flour, extra virgin olive oil (EVO), white wine, and salt. Two EVOs having different peroxide value and antioxidant profile (total phenol content, tocopherols, carotenoids, and antioxidant activity) were considered. The snacks were subjected to oven test or stored in the usual conditions of retailer shelves. The obtained data highlighted that EVO plays a key role both for the quality and for the shelf-life of baked snacks and the use of OLE is recommended especially when baked snacks are produced with low quality EVO which therefore does not have a good content of natural antioxidants. The OLE addition significantly reduced the forced oxidative degradation during oven test, as evidenced by a decrease of 27% in oxidation-related volatile compounds and of 42% in triacylglycerol oligopolymers compared to control snacks (CTR) without OLE. Moreover, OLE effectively acted also in normal storage conditions, improving sensory data, induction times, antioxidant activity, and volatile compounds compared to CTR (i.e. hexanal 165.49 vs 38.31 μg g -1 in OLE-added). The amount of oxidation-related volatile compounds showed an opposite trend with the quality level of oil used. Copyright © 2018 Elsevier Ltd. All rights reserved.

Stripping demolition of concrete by applying electric current through reinforcing bars

International Nuclear Information System (INIS)

Nakagawa, Wahei; Kumegawa, Sadatsune

1995-01-01

The presence of reinforcing bars in reinforced concrete structures is an obstruction hindering the smooth progress of demolition works. The electric heating method is, on the other hand, a demolition technique of unique concept since it adopts the bars to help the demolition of reinforced concrete structures. This technique has the following advantages for demolition: 1) the more densely a structure is reinforced with bars, the greater is the effect of the electric heating, 2) demolition after heating produces little dust, and 3) electric heating of reinforcing bars causes no damage to the portions of concrete not subjected to electric current. The present paper describes the procedures and results of a series of experiments we conducted to verify the efficiency of the electric heating method. In this method, a low-voltage high-current is run through reinforcing bars existing in a concrete structure, inducing intense heat in the bars which in its turn brings about cracks in the surrounding concrete mass, facilitating secondary demolition by hammer picks or other means. The experiments were performed on full-scale biological shield wall mock-ups of a BWR and a small nuclear reactor. The experiments revealed that these excellent features of the electric heating method are worth utilizing in stripping demolition of radioactivated regions of biological shield walls in nuclear power plants. The electric heating method is currently being adopted and shows effective results in partial demolition works in diaphragm wall shafts where starting/arriving holes are to be fixed for shield machines without damaging surrounding portions. (author)

Eating patterns of US adults: Meals, snacks, and time of eating.

Science.gov (United States)

Kant, Ashima K

2018-03-21

The objective of this paper is to update knowledge of eating patterns of US adults with sex and ethnicity specific estimates and discuss the implications of reported patterns with respect to current resurgence of interest in the topic. The eating patterns data were from the NHANES 2009-2014 (n = 15,341 adults). Overall, American adults reported 4.96 ± 0.03 eating episodes in the recall. Women were more likely to report each of the three main meals and all three meals plus one or more snacks relative to men (P < 0.0001). Relative to other ethnic groups, non-Hispanic blacks were less likely to report each meal or a snack or all three meals, and the foods reported for meals and snacks were higher in energy density (P = 0.0001). Of the three meals, the dinner meal, and among snacks, the after-dinner snack, were reported by the highest percentage of Americans; these two eating episodes provided nearly 45% of the 24-h energy intake. The average dinnertime was 6:24 pm, and the average time of the last eating episode of the 24-h ingestive period was 8:18 pm. Given these findings, adoption of eating patterns that advocate less frequent eating and shift in the time of eating are likely to present a challenge. We know little about the validity of eating patterns determined from 24-h recalls or questionnaire instruments. The extent of within person variability and reporting errors in different eating pattern components also need further research. Copyright © 2018 Elsevier Inc. All rights reserved.

Effortless Inhibition: Habit Mediates the Relation Between Self-Control and Unhealthy Snack Consumption

Directory of Open Access Journals (Sweden)

Marieke eAdriaanse

2014-05-01

Full Text Available In contrast to prevailing beliefs, recent research suggests that trait self-control promotes health behavior not because those high in self-control are more successful at resisting single temptations, but rather because they develop adaptive habits. The present paper presents a first empirical test of this novel suggestion by investigating the mediating role of habit in explaining the relation between self-control and unhealthy snacking behavior. Results showed that self-control was negatively associated with unhealthy snack consumption and unhealthy snacking habits. As hypothesized, the relation between self-control and unhealthy snack intake was mediated by habit strength. Self-control was not associated with fruit consumption or fruit consumption habits. These results provide the first evidence for the notion that high self-control may influence the formation of habits and in turn affect behavior. Moreover, results imply that self-control may be particularly influential in case of inhibiting unhealthy food intake rather than promoting healthy food intake.

Qq(Q-bar)(q-bar)' states in chiral SU(3) quark model

International Nuclear Information System (INIS)

Zhang Haixia; Zhang Min; Zhang Zongye

2007-01-01

We study the masses of Qq(Q-bar)(q-bar)' states with J PC =0 ++ , 1 ++ , 1 +- and 2 ++ in the chiral SU(3) quark model, where Q is the heavy quark (c or b) and q(q') is the light quark (u,d or s). According to our numerical results, it is improbable to make the interpretation of [cn(c-bar)(n-bar)] 1 ++ and [cn(c-bar)(n-bar)] 2 ++ (n=u,d) states as X(3872) and Y(3940), respectively. However, it is interesting to find the tetraquarks in the bq(b-bar)(q-bar)' system. (authors)

Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits.

Science.gov (United States)

McSweeney, Matthew B; Duizer, Lisa M; Seetharaman, Koushik; Dan Ramdath, D

2016-05-01

There is an increasing push by consumers for new food products that can provide health benefits. To develop these products, sometimes it is necessary to look to alternative crops, 1 of which is millet. For millet to be successfully adopted by consumers, it is necessary to identify and develop product types that are acceptable to North Americans. Biscuits and extruded snacks were produced using varying amounts of refined proso millet flour (0%, 25%, 75%, and 100%). Sensory analysis was conducted on 8 products (4 types of biscuits and 4 types of extruded snack) in 2 separate tests (1 for biscuits and 1 for snacks). Preferred Attribute Elicitation (PAE), a relatively new sensory method, was used to determine attributes affecting liking of the products. Results indicated that as the amount of millet in the biscuits and extruded snacks increased, the liking of the flavor, texture and overall liking decreased. Millet contributed to a bitter taste and bitter aftertaste, and resulted in gritty and dry food products. Further work is required to refine the products tested as well as to identify further products that can be added to the diet in order to take advantage of the health benefits that millet provides. © 2016 Institute of Food Technologists®

Responsiveness to healthy advertisements in adults: An experiment assessing beyond brand snack selection and the impact of restrained eating.

Science.gov (United States)

Dovey, Terence M; Torab, Tina; Yen, Dorothy; Boyland, E J; Halford, Jason C G

2017-05-01

The objective of this study was to explore the impact of different advertising messages on adults' snack choice. Eighty participants (18-24 years old) were offered the choice between two snack packs following exposure to one of three advertising conditions. The snack packs contained either healthy or high fat, sugar or salt (HFSS) foods. Participants were exposed to commercials containing either non-food products, healthy food products or HFSS food products and their subsequent choice of snack pack was recorded. The Dutch Eating Behaviour Questionnaire (DEBQ) was used to assess the impact of external, restrained and emotional eating behaviour on snack pack selection following exposure to advertisements. The majority of unrestrained participants preferentially choose the HFSS snack pack irrespective of advertisement condition. In contrast, high restrained individuals exposed to the healthy eating advertisement condition preferentially selected the healthy snack pack while those in other advertisement conditions refused to take either snack pack. The healthy eating message, when distributed through mass media, resonated with restrained eaters only. Exposure to healthy food adverts provoked restrained eaters into choosing a snack pack; while exposure to other messages results in restrained eaters refusing to take any foods. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

submitter Performance simulation of BaBar DIRC bar boxes in TORCH

CERN Document Server

Föhl, K; Castillo García, L; Cussans, D; Forty, R; Frei, C; Gao, R; Gys, T; Harnew, N; Piedigrossi, D; Rademacker, J; Ros García, A; van Dijk, M

2017-01-01

TORCH is a large-area precision time-of-flight detector based on the DIRC principle. The DIRC bar boxes of the BaBar experiment at SLAC could possibly be reused to form a part of the TORCH detector time-of-flight wall area, proposed to provide positive particle identification of low momentum kaons in the LHCb experiment at CERN. For a potential integration of BaBar bar boxes into TORCH, new imaging readout optics are required. From the several designs of readout optics that have been considered, two are used in this paper to study the effect of BaBar bar optical imperfections on the detector reconstruction performance. The kaon-pion separation powers obtained from analysing simulated photon hit patterns show the performance reduction for a BaBar bar of non-square geometry compared to a perfectly rectangular cross section.

Factors Affecting Relative Changes in U.S. Snack Foods Exports Among Countries: A Constant Market Share Analysis

OpenAIRE

Myles, Albert E.; Allen, Albert J.

2010-01-01

This study used Constant Market Share (CMS) analysis to examine the competitiveness of U.S. snack food exports in terms of their revealed market shares and market potentials. The CMS analysis suggested that almost 99 percent of the gains in snack food exports were due to growth in world demand and 1.52 percent to the composition of snack food products between 2004 and 2008. Unfortunately, competitiveness of the world snack food market reduced U.S. exports by 1.52 percent during this same period.

A randomized, controlled, crossover study of appetite-related sensations after consuming snacks made from buckwheat.

Science.gov (United States)

Defries, Danielle M; Petkau, Jay C; Gregor, Terri; Blewett, Heather

2018-02-01

With the rising incidence of overweight and obesity in developed countries, there is an interest in developing food products that may aid in satiety and reduce energy intake. Buckwheat (Fagopyrum esculentum) is a gluten-free edible seed that has been previously shown to induce changes in postprandial concentrations of satiety hormones; however, subjective measures of appetite-related sensations and objective measures of energy intake at subsequent meals following buckwheat consumption have not been measured. Thirty-eight healthy adults were recruited to participate in a randomized, controlled, crossover trial with the main objective to determine if consuming snacks made from buckwheat would increase satiety and reduce energy intake compared with snacks comparable in serving size, physical characteristics, and nutrient composition. Water was included as a no-kilocalorie control. Participants received each of the treatments once separated by at least 7 days. Appetite related sensations were assessed using visual analog scales at fasting and after consuming the snack at 30-min intervals for 180 min. Lunch was provided at the clinic and the amount of food consumed was weighed. Participants recorded food intake for the rest of the day. Consuming buckwheat groats (32 g serving; 141 kcal) or pita bread made from buckwheat flour (50 g serving; 135 kcal) was not associated with changes in appetite related sensations or energy consumption compared with reference snack products made from corn or rice flour. Sensory questionnaires revealed that snacks made from buckwheat were liked to a similar degree or more as reference snack products, which shows commercial promise for developing buckwheat-containing snacks.

A mid-morning snack of almonds generates satiety and appropriate adjustment of subsequent food intake in healthy women.

Science.gov (United States)

Hull, Sarah; Re, Roberta; Chambers, Lucy; Echaniz, Ana; Wickham, Martin S J

2015-08-01

To assess the effect of consuming a mid-morning almond snack (28 and 42 g) tested against a negative control of no almonds on acute satiety responses. On three test days, 32 healthy females consumed a standard breakfast followed by 0, 28 or 42 g of almonds as a mid-morning snack and then ad libitum meals at lunch and dinner. The effect of the almond snacks on satiety was assessed by measuring energy intake (kcal) at the two ad libitum meals and subjective appetite ratings (visual analogue scales) throughout the test days. Intake at lunch and dinner significantly decreased in a dose-dependent manner in response to the almond snacks. Overall, a similar amount of energy was consumed on all three test days indicating that participants compensated for the 173 and 259 kcals consumed as almonds on the 28 and 42 g test days, respectively. Subjective appetite ratings in the interval between the mid-morning snack and lunch were consistent with dose-dependent enhanced satiety following the almond snacks. However, in the interval between lunch and dinner, appetite ratings were not dependent on the mid-morning snack. Almonds might be a healthy snack option since their acute satiating effects are likely to result in no net increase in energy consumed over a day.

Firm maternal parenting associated with decreased risk of excessive snacking in overweight children.

Science.gov (United States)

Rhee, Kyung E; Boutelle, Kerri N; Jelalian, Elissa; Barnes, Richard; Dickstein, Susan; Wing, Rena R

2015-06-01

To examine the relationship between parent feeding practices (restriction, monitoring, pressure to eat), general parenting behaviors (acceptance, psychological control, firm control), and aberrant child eating behaviors (emotional eating and excessive snacking) among overweight and normal weight children. Overweight and normal weight children between 8 and 12 years old and their mothers (n = 79, parent-child dyads) participated in this study. Mothers completed surveys on parent feeding practices (Child Feeding Questionnaire) and child eating behaviors (Family Eating and Activity Habits Questionnaire). Children reported on their mothers' general parenting behaviors (Child Report of Parent Behavior Inventory). Parent and child height and weight were measured and demographic characteristics assessed. Logistic regression models, stratified by child weight status and adjusting for parent BMI, were used to determine which parenting dimensions and feeding practices were associated with child emotional eating and snacking behavior. Overweight children displayed significantly more emotional eating and excessive snacking behavior than normal weight children. Mothers of overweight children used more restrictive feeding practices and psychological control. Restrictive feeding practices were associated with emotional eating in the overweight group (OR = 1.26, 95 % CI, 1.02, 1.56) and excessive snacking behavior in the normal weight group (OR = 1.13, 95 % CI, 1.01, 1.26). When examining general parenting, firm control was associated with decreased odds of excessive snacking in the overweight group (OR = 0.51, 95 % CI, 0.28, 0.93). Restrictive feeding practices were associated with aberrant child eating behaviors in both normal weight and overweight children. Firm general parenting however, was associated with decreased snacking behavior among overweight children. Longitudinal studies following children from infancy are needed to better understand the direction of these

Snacks, beverages, and physical activity during volunteer-led out-of-school-time programs: a cross-sectional analysis

Directory of Open Access Journals (Sweden)

Christina D. Economos

2017-01-01

Full Text Available Abstract Background Tens of millions of children regularly participate in out-of-school-time (OST programs, providing an opportunity for child health promotion. Most research on OST has focused on structured, staff-led after-school programs, as opposed to volunteer-led programs such as enrichment programs and youth sports. The aim of this study was to describe snacks, beverages, and physical activity (PA practices in volunteer-led OST programs across five organizations in three states. Methods An online survey including the Out-of-School-Time Snacks, Beverages, and Physical Activity Questionnaire was distributed to 1,695 adult leaders of enrichment and youth sports programs serving 5–12 year-old children in Maine, Massachusetts, and New Hampshire, USA. The response rate was 57.8%, with 980 leaders participating and 698 (136 youth sports, 562 enrichment remaining after data cleaning procedures. Frequencies were calculated to describe snack, beverage, and PA offerings during typical meetings and whether healthy snack, beverage, and PA criteria were met. Criteria were developed a priori with the intent to capture co-occurring practices that together indicate healthy snack (fruits and vegetables or no snack over salty/sweet snacks; beverage (water over sugar-sweetened beverages; and PA environments (regular opportunities for >15 or 45 min of PA in enrichment and sports programs, respectively. Results About half of enrichment leaders reported that snacks and beverages were provided during typical meetings vs. one-fifth of sports leaders. In 28.4% of enrichment programs, PA was offered at every meeting vs. 98.5% of sports programs. Among enrichment programs, 50.4 and 25.8% met healthy snack and beverage criteria, respectively, and 29.4% met PA criteria, with 27.6% meeting criteria in two or more areas, and 5.0% in all three. Among sports programs, 72.8 and 78.7% met healthy snack and beverage criteria, respectively, and 71.3% met PA criteria

The contribution of snacks to dietary intake and their association with eating location among Norwegian adults - results from a cross-sectional dietary survey.

Science.gov (United States)

Myhre, Jannicke B; Løken, Elin B; Wandel, Margareta; Andersen, Lene F

2015-04-12

Snack consumption has been reported to increase over recent decades. Little is known about possible associations between snack composition and snack eating location. In the present study, we aimed to describe the contribution of snacks to dietary intake in Norwegian adults and to investigate whether the composition of snacks differed according to where they were eaten. Dietary data were collected in 2010 and 2011 using two telephone administered 24 h recalls about four weeks apart. In total, 1787 participants aged 18-70 years completed two recalls. The recorded eating locations were at home, other private household, work/school, restaurant/cafe/fast-food outlet and travel/meeting. Snacks contributed to 17% and 21% of the energy intake in men and women, respectively. Compared with main meals, snacks had a higher fiber density (g/MJ) and contained a higher percentage of energy from carbohydrates, added sugars and alcohol, while the percentages of energy from fat and protein were lower. The top five energy-contributing food groups from snacks were cakes, fruits, sugar/sweets, bread and alcoholic beverages. Snacks were mostly eaten at home (58% of all snacks) or at work/school (23% of all snacks). Snacks consumed at work/school contained less energy, had a higher percentage of energy from carbohydrates and had lower percentages of energy from added sugars, alcohol and fat than snacks consumed at home. Snacks consumed during visits to private households and at restaurants/cafe/fast-food outlets contained more energy, had a higher percentage of energy from fat and had a lower fiber density than snacks consumed at home. We conclude that snacks are an important part of the diet and involve the consumption of both favorable and less favorable foods. Snacks eaten at home or at work/school were generally healthier than snacks consumed during visits to other private households or at restaurants/cafe/fast-food outlets. Nutritional educators should recommend healthy snack

Students’ beliefs and behaviour regarding low-calorie beverages, sweets or snacks: are they affected by lessons on healthy food and by changes to school vending machines?

NARCIS (Netherlands)

Kocken, P.L.; Kesteren, N.M.C. van; Buijs, G.; Snel, J.; Dusseldorp, E.

2015-01-01

Objective To study the effects of school lessons about healthy food on adolescents’ self-reported beliefs and behaviour regarding the purchase and consumption of soft drinks, water and extra foods, including sweets and snacks. The lessons were combined with the introduction of lower-calorie foods,

Predicting the Maximum Dynamic Strength in Bench Press: The High Precision of the Bar Velocity Approach.

Science.gov (United States)

Loturco, Irineu; Kobal, Ronaldo; Moraes, José E; Kitamura, Katia; Cal Abad, César C; Pereira, Lucas A; Nakamura, Fábio Y

2017-04-01

Loturco, I, Kobal, R, Moraes, JE, Kitamura, K, Cal Abad, CC, Pereira, LA, and Nakamura, FY. Predicting the maximum dynamic strength in bench press: the high precision of the bar velocity approach. J Strength Cond Res 31(4): 1127-1131, 2017-The aim of this study was to determine the force-velocity relationship and test the possibility of determining the 1 repetition maximum (1RM) in "free weight" and Smith machine bench presses. Thirty-six male top-level athletes from 3 different sports were submitted to a standardized 1RM bench press assessment (free weight or Smith machine, in randomized order), following standard procedures encompassing lifts performed at 40-100% of 1RM. The mean propulsive velocity (MPV) was measured in all attempts. A linear regression was performed to establish the relationships between bar velocities and 1RM percentages. The actual and predicted 1RM for each exercise were compared using a paired t-test. Although the Smith machine 1RM was higher (10% difference) than the free weight 1RM, in both cases the actual and predicted values did not differ. In addition, the linear relationship between MPV and percentage of 1RM (coefficient of determination ≥95%) allow determination of training intensity based on the bar velocity. The linear relationships between the MPVs and the relative percentages of 1RM throughout the entire range of loads enable coaches to use the MPV to accurately monitor their athletes on a daily basis and accurately determine their actual 1RM without the need to perform standard maximum dynamic strength assessments.

The Tongzhou Festival of Dainty Snacks

Institute of Scientific and Technical Information of China (English)

1994-01-01

Tongzhou is located at the east end of the 100-li street in Beijing. The area is a hub which links Beijing, Tianjin and Tangshan. It is also the starting point of the Great Beijing-Hangzhou Canal. A gathering place of merchants since ancient times, Tongzhou’s food culture continues to flourish. The snacks

Formation of q bar q resonances in the bar NN system

International Nuclear Information System (INIS)

Ivanov, N.Ya.

1995-01-01

The formation of q bar q resonances lying on the leading Regge trajectories in the bar NN system is studied in the quark-gluon string model. The model predicts strong suppression of the decays of q bar q states into bar NN pairs in relation to two-meson modes. The author's analysis shows that the contributions of the resonances f 4 (2050) (I G J PC = 0 + 4 ++ ), ρ 5 (2240) (I G J PC = 1 + 5 -- ), and f 6 (2510) (I G J PC = 0 + 6 ++ ) to the processes of two-meson bar NN annihilation (bar pp → ππ, bar KK, hor-ellipsis) are about 1% of the corresponding experimental integrated cross sections. 30 refs., 2 figs., 1 tab

Production of n-bar's and Sigma-bar+-'s in e+e- annihilations

International Nuclear Information System (INIS)

Ferguson, T.; Buchanan, C.; Nodulman, L.; Poster, R.; Breidenbach, M.; Morehouse, C.C.; Vannucci, F.

1979-01-01

The production of antineutrons and charged Sigma-bar's in e + e - annihilations has been measured at √s +- production between 4 and 7 GeV is consistent with simple expectations for charmed-baryon production. A search for the decays Lambda-bar - /sub c/ → Sigma-bar +- π -+ π - and Sigma-baratsup asteriskat/sub c//Sigma-bar/sub c/ → Lambda-bar - /sub c/π +- yields no significant peaks. An upper limit, at the 90% confidence level, of sigmaatsub Lambda-baratc-italicB (Lambda-bar/sub c/ → Sigma-bar +- π -+ π - ) < 56 pb is set

Anisotropic chemical etching of semipolar {101-bar 1-bar}/{101-bar +1} ZnO crystallographic planes: polarity versus dangling bonds

International Nuclear Information System (INIS)

Palacios-Lidon, E; Perez-GarcIa, B; Colchero, J; Vennegues, P; Zuniga-Perez, J; Munoz-Sanjose, V

2009-01-01

ZnO thin films grown by metal-organic vapor phase epitaxy along the nonpolar [112-bar] direction and exhibiting semipolar {101-bar 1-bar}/{101-bar +1} facets have been chemically etched with HCl. In order to get an insight into the influence of the ZnO wurtzite structure in the chemical reactivity of the material, Kelvin probe microscopy and convergent beam electron diffraction have been employed to unambiguously determine the absolute polarity of the facets, showing that {101-bar +1} facets are unstable upon etching in an HCl solution and transform into (000+1)/{101-bar 1-bar} planes. In contrast, {101-bar 1-bar} undergo homogeneous chemical etching perpendicular to the initial crystallographic plane. The observed etching behavior has been explained in terms of surface oxygen dangling bond density, suggesting that the macroscopic polarity plays a secondary role in the etching process.

Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature.

Science.gov (United States)

Shaviklo, Gholam Reza; Thorkelsson, Gudjon; Rafipour, Fereidon; Sigurgisladottir, Sjofn

2011-03-30

Cereal-based snacks are usually low in protein and other nutrients. Increased health awareness of consumers has led the food industry to develop fortified snacks with functional ingredients. Three types of extruded corn-fish snacks, containing 150 g kg(-1) carp mince and 150 g kg(-1) trout mince, 30 g kg(-1) freeze-dried saithe protein and a regular corn snack (control). were produced to study quality changes and storage stability of the products during 6-month storage at 27±2 °C. All products had the same level of water activity and proximate composition except for protein. Fortified snacks had a protein content of 93-98 g kg(-1) , compared with 65 g kg(-1) in the control. A significant increase was observed for peroxide value during storage (0.0 to 2.8 meq kg(-1)). Scores for attributes describing oxidation and off odors and flavors increased after 5-6 months' storage but attributes describing puffed corn snack odor and flavor did not change during storage of any of the products. Extrusion of corn grits with fish flesh/fish protein can be used to produce high-protein products that would be an option to provide nutrient snacks for consumers and to increase fish consumption. Copyright © 2011 Society of Chemical Industry.

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

Science.gov (United States)

Kasprzak, Kamila; Oniszczuk, Tomasz; Waksmundzka-Hajnos, Monika; Nowak, Renata; Polak, Renata

2018-01-01

Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleracea L. var. sabellica)—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans-caffeic, cis-caffeic, trans-p-coumaric, cis-p-coumaric, trans-ferulic, cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans-sinapic, and cis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol's activity. PMID:29507816

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

Directory of Open Access Journals (Sweden)

Kamila Kasprzak

2018-01-01

Full Text Available Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8% of kale (Brassica oleracea L. var. sabellica—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans-caffeic, cis-caffeic, trans-p-coumaric, cis-p-coumaric, trans-ferulic, cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans-sinapic, and cis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol’s activity.

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale.

Science.gov (United States)

Kasprzak, Kamila; Oniszczuk, Tomasz; Wójtowicz, Agnieszka; Waksmundzka-Hajnos, Monika; Olech, Marta; Nowak, Renata; Polak, Renata; Oniszczuk, Anna

2018-01-01

Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale ( Brassica oleracea L. var. sabellica )-a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans -caffeic, cis -caffeic, trans -p-coumaric, cis -p-coumaric, trans -ferulic, cis -ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans -sinapic, and cis -sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea . Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol's activity.

Perceptual changes and drivers of liking in high protein extruded snacks.

Science.gov (United States)

Kreger, Joseph W; Lee, Youngsoo; Lee, Soo-Yeun

2012-04-01

Increasing the amount of protein in snack foods can add to their satiating ability, which aligns with many health-based trends currently seen in the food industry. Understanding the effect of adding high levels of protein in a food matrix is essential for product development. The objective for this research was to determine the effects of varying protein type and level on the sensory-related aspects of a model extruded snack food. Independent variables in the design of the snacks were the level of total protein and the protein type in the formulation. The level of protein ranged from 28% to 43% (w/w) in 5% increments. The protein type varied in the ratio of whey to soy protein ranging from 0: 100 to 100: 0, in 25% increments. Descriptive analysis was conducted on the samples to profile their sensory characteristics. Protein type was found to be the predominant variable in differentiating the sensory characteristics of the samples. Soy protein imparted nutty, grainy aromas-by-mouth, and increased expansion during processing, resulting in a lighter, crispier texture. Whey protein imparted dairy related aromas-by-mouth and inhibited expansion during processing, resulting in a more dense, crunchy texture. Separately, 100 consumers rated their acceptance of the samples using the 9-point hedonic scale. It was found that protein type was also the predominant variable in affecting acceptance, with some clusters of consumers preferring samples comprised of soy protein, and others preferring samples with whey. Food product developers can use these findings to predict changes in a similar food product by varying protein level or protein type. This work shows how the perceivable appearance, aroma, and texture characteristics of puffed snack foods change when adding protein or changing the protein type. The type of protein incorporated was shown to have major effects on the characteristics of the snacks, partially because of their impact on how much the snacks puffed during

Four bars inn; Four bars inn

Energy Technology Data Exchange (ETDEWEB)

Nishiumi, T. [National Defense Academy, Kanagawa (Japan)

1999-05-15

The name Four Bars Inn puns on four drinking bars and four bars on a musical score. It is a public house sited on the busy St. Mary Street, Cardiff, England. During my stay in that town, I often attended the regular jam session that opened at the bar at nine o`clock every Monday evening. A jam session is an event in which any amateur player, and a professional artist occasionally, is allowed to come on the stage freely and to play jazz, the participation fee as low as 300-yen. It is an occasion that provides a friendly meeting of man and woman, young and old, everyone carrying a pint of ale. Senior people happily talking to young ones aged like their grandchildren certainly presents a heart-warming scene, which we scarcely encounter in Japan. The affection that the British entertain toward their domestic furnishings relayed down through many a generation may lead to their respect for senior citizens. I heartily look forward detecting like scenes some day at drinking spots in Japan where the consumption-happy days are over. (NEDO)

BCAA-enriched snack improves nutritional state of cirrhosis.

Science.gov (United States)

Nakaya, Yutaka; Okita, Kiwamu; Suzuki, Kazuyuki; Moriwaki, Hisataka; Kato, Akinobu; Miwa, Yoshiyuki; Shiraishi, Koichi; Okuda, Hiroaki; Onji, Morikazu; Kanazawa, Hidenori; Tsubouchi, Hirohito; Kato, Shinzo; Kaito, Masahiko; Watanabe, Akiharu; Habu, Daiki; Ito, Susumu; Ishikawa, Tomohisa; Kawamura, Naohiro; Arakawa, Yasuyuki

2007-02-01

A late evening snack improves the catabolic state in patients with advanced liver cirrhosis. We tested whether long-term (3 mo) late evening snacking that included a branched-chain amino acid (BCAA)-enriched nutrient mixture produces a better nutritional state and better quality of life than ordinary food in patients with hepatitis C virus-positive liver cirrhosis. In a multicenter, randomized study, 48 patients with liver cirrhosis received late-evening supplementation with the BCAA-enriched nutrient mixture or ordinary food, such as a rice ball or bread, for 3 mo. During the study period, each patient was instructed on energy and protein intake. Blood biochemical data, nitrogen balance, respiratory quotient, and health-related quality of life (Short Form 36 questionnaire) were evaluated at baseline and at the end of the study. Total and late-evening energy intakes were similar in the two groups at 3 mo. Serum albumin level, nitrogen balance, and respiratory quotient were significantly improved by the BCAA mixture but not by ordinary food. The parameters of the Short Form 36 did not statistically significantly improve over 3 mo in either group. Long-term oral supplementation with a BCAA mixture is better than ordinary food in a late evening snack at improving the serum albumin level and the energy metabolism in patients with cirrhosis.

Is snack consumption associated with meal skipping in children and adolescents? The CASPIAN-IV study.

Science.gov (United States)

Kelishadi, Roya; Mozafarian, Nafiseh; Qorbani, Mostafa; Motlagh, Mohammad Esmaeil; Safiri, Saeid; Ardalan, Gelayol; Keikhah, Mojtaba; Rezaei, Fatemeh; Heshmat, Ramin

2017-06-01

The present inquiry set to assess the relationship between snack consumption and meal skipping in Iranian children and adolescents. Overall, 14,880 students, aged 6-18 years, were selected via multistage cluster sampling method from rural and urban areas of 30 provinces of Iran. A validated questionnaire of food behaviors including questions on snacks consumption and taking/skipping meals was completed. Consuming and skipping meals and their related factors were reported in both crude and adjusted models. Overall, 13,486 students with a mean age of 12.47 ± 3.36 years completed the study (90.6% participation rate). Among them, 32.08, 8.89, and 10.90% skipped breakfast, lunch, and dinner, respectively. Compared to their counterpart groups, the frequency of meal skipping was higher in girls, urban inhabitants, and students in higher school grades (P Snack consumption was associated with an increased odds ratio of meal skipping in many types of snack groups. Meal skipping and snack consumption were frequent among Iranian children and adolescents. Evidence based interventions are proposed to improve the students' eating habits.

Taxing Snack Foods: What to Expect for Diet and Tax Revenues

OpenAIRE

Kuchler, Fred; Tegene, Abebayehu; Harris, James Michael

2004-01-01

Health researchers and health policy advocates have proposed levying excise taxes on snack foods as a possible way to address the growing prevalence of obesity and overweight in the United States. Some proposals suggest higher prices alone will change consumers' diets. Others claim that change will be possible if earmarked taxes are used to fund an information program. This research examines the potential impact of excise taxes on snack foods, using baseline data from a household survey of fo...

Personal and situational predictors of everyday snacking: An application of temporal self-regulation theory.

Science.gov (United States)

Elliston, Katherine G; Ferguson, Stuart G; Schüz, Benjamin

2017-11-01

This study aims at testing predictions derived from temporal self-regulation theory (TST) in relation to discretionary food choices (snacks). TST combines a motivational sphere of influence (cognitions and temporal valuations resulting in intentions) with a momentary sphere (encompassing social and physical environmental cues). This dual approach differs from current health behaviour theories, but can potentially improve our understanding of the interplay of personal and environmental factors in health behaviour self-regulation. A mixed event-based and time-based (Ecological Momentary Assessment) study in 61 adults aged between 18 and 64, with a BMI range between 18.34 and 39.78 (M = 25.66, SD = 4.82) over two weeks. Participants recorded their food and drink intake for two weeks in real time using electronic diaries. Participants also responded to non-consumption assessments at random intervals throughout each day. Momentary cues (individual, situational, and environmental factors) were assessed both during food logs and non-consumption assessments. Motivational factors, past behaviour, and trait self-regulation were assessed during baseline. Multilevel logistic regression analyses showed that across all snack types, environmental cues and negative affect were associated with an increased likelihood of snacking. Perceiving a cost of healthy eating to occur before eating was associated with an increased likelihood of snacking, whereas intentions and self-regulation were not. Discretionary food intake is largely guided by momentary cues, and motivational-level factors, such as intention and self-regulation, are less important in the initiation of discretionary food intake. Statement of contribution What is already known on this subject? Overweight and obesity are a result of prolonged periods of energy imbalance between energy intake and expenditure (Hill & Peters, ). One of the key behavioural determinants of energy imbalances results from food intake

Derivation of asymptotic Vertical BarΔIVertical Bar = 1/2 rule

International Nuclear Information System (INIS)

Terasaki, K.; Oneda, S.

1982-01-01

It is argued that the origin of the observed approximate Vertical BarΔIVertical Bar = 1/2 rule is the presence of an asymptotic Vertical BarΔIVertical Bar = 1/2 rule which exists among certain two-body hadronic weak matrix elements, involving especially the ground-state hadrons

Differences in chewing sounds of dry-crisp snacks by multivariate data analysis

Science.gov (United States)

De Belie, N.; Sivertsvik, M.; De Baerdemaeker, J.

2003-09-01

Chewing sounds of different types of dry-crisp snacks (two types of potato chips, prawn crackers, cornflakes and low calorie snacks from extruded starch) were analysed to assess differences in sound emission patterns. The emitted sounds were recorded by a microphone placed over the ear canal. The first bite and the first subsequent chew were selected from the time signal and a fast Fourier transformation provided the power spectra. Different multivariate analysis techniques were used for classification of the snack groups. This included principal component analysis (PCA) and unfold partial least-squares (PLS) algorithms, as well as multi-way techniques such as three-way PLS, three-way PCA (Tucker3), and parallel factor analysis (PARAFAC) on the first bite and subsequent chew. The models were evaluated by calculating the classification errors and the root mean square error of prediction (RMSEP) for independent validation sets. It appeared that the logarithm of the power spectra obtained from the chewing sounds could be used successfully to distinguish the different snack groups. When different chewers were used, recalibration of the models was necessary. Multi-way models distinguished better between chewing sounds of different snack groups than PCA on bite or chew separately and than unfold PLS. From all three-way models applied, N-PLS with three components showed the best classification capabilities, resulting in classification errors of 14-18%. The major amount of incorrect classifications was due to one type of potato chips that had a very irregular shape, resulting in a wide variation of the emitted sounds.

First Measurement of σ(gg → t$\\bar{t}$)/σ(p$\\bar{p}$ → t$\\bar{t}$)

Energy Technology Data Exchange (ETDEWEB)

Alamdari, Shabnaz Pashapour [Univ. of Toronto, ON (Canada)

2008-01-01

The work presented here is the first measurement of the fraction of top quark pair production through gluon-gluon fusion. We use an integrated luminosity of 0.96 ± 0.06 fb^-1 of p{bar p} collisions at √s of 1.96 TeV collected by the CDF II detector. We select t$\\bar{t}$ candidates by identifying a high-p_T lepton candidate, a large missing E_T as evidence for a neutrino candidate and at least four high E_T jets, one of which has to be identified as originating from a b quark. The challenge is to discriminate between the two production processes with the identical final state, gg → t$\\bar{t}$ and q$\\bar{p}$ → t$\\bar{t}$. We take advantage of the fact that compared to a quark, a gluon is more likely to radiate a low momentum gluon and therefore, one expects a larger number of charged particles with low p_T in a process involving more gluons. Given the large uncertainties associated with the modeling of the low p_T charged particle multiplicity, a data-driven technique was employed. Using calibration data samples, we show there exists a clear correlation between the observed average number of low p_T charged particles and the average number of gluons involved in the production process predicted by Monte Carlo calculations. Given the correlation, one can identify low p_T charged particle multiplicity distributions associated with specific average number of gluons. The W + 0 jet sample and dijets sample with leading jet E_T in the range of 80-100 GeV are used to find no-gluon and gluon-rich low p{sub T} charged particle multiplicity distributions, respectively. Using these no-gluon and gluon-rich distributions in a likelihood fit, we find the fraction of gluon-rich events in t{bar t} candidates. This fraction has contributions from the signal and background events. Taking into account these contributions and the gg → t$\\bar{t}$ and q$\\bar{q}$ → t$\\bar

Charge Up! Healthy Meals and Snacks for Teens

Science.gov (United States)

... Nutrition Celebrate the Beauty of Youth Changing Your Habits for Better Health Healthy Meals & Snacks for Teens ... Make half of your plate fruits and vegetables. Power up with lean meats, chicken, seafood, eggs, beans, ...

Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks.

Science.gov (United States)

Wójtowicz, Agnieszka; Oniszczuk, Anna; Oniszczuk, Tomasz; Kocira, Sławomir; Wojtunik, Karolina; Mitrus, Marcin; Kocira, Anna; Widelski, Jarosław; Skalicka-Woźniak, Krystyna

2017-09-01

Application of Moldavian dragonhead ( Dracocephalum moldavica L.) leaves in extruded snacks was evaluated. Directly expanded corn snacks (crisps) were supplemented with 5-20% of dragonhead leaves. The supplemented snacks were characterized to have improved nutritional value and were a good source of dietary fibre. The presence of phenolic compounds, especially rosmarinic acid, showed a high antioxidant potential and a radical scavenging activity of tested snacks, especially if a high content of additive was used. The increasing amount of additive also had an impact on the physical properties of extrudates lowering the expansion ratio, water absorption and solubility, yet increasing bulk density, cutting force and the breaking index of the enriched snacks. The highest viscosity was observed at 5 and 10% addition level. The increasing amount of dragonhead leaves lowered the brightness of snacks and increased the greenness tint significantly. A sensory evaluation showed good acceptability of snacks enriched with up to 15% of dragonhead dried leaves. Dried leaves of the Moldavian dragonhead seem to be a prospective functional additive for extruded crisps with a high nutritional value, especially because of dietary fibre and rosmarinic acid content, a strong antioxidant potential and acceptable sensory properties.

Quantum learning and universal quantum matching machine

International Nuclear Information System (INIS)

Sasaki, Masahide; Carlini, Alberto

2002-01-01

Suppose that three kinds of quantum systems are given in some unknown states vertical bar f> xN , vertical bar g 1 > xK , and vertical bar g 2 > xK , and we want to decide which template state vertical bar g 1 > or vertical bar g 2 >, each representing the feature of the pattern class C 1 or C 2 , respectively, is closest to the input feature state vertical bar f>. This is an extension of the pattern matching problem into the quantum domain. Assuming that these states are known a priori to belong to a certain parametric family of pure qubit systems, we derive two kinds of matching strategies. The first one is a semiclassical strategy that is obtained by the natural extension of conventional matching strategies and consists of a two-stage procedure: identification (estimation) of the unknown template states to design the classifier (learning process to train the classifier) and classification of the input system into the appropriate pattern class based on the estimated results. The other is a fully quantum strategy without any intermediate measurement, which we might call as the universal quantum matching machine. We present the Bayes optimal solutions for both strategies in the case of K=1, showing that there certainly exists a fully quantum matching procedure that is strictly superior to the straightforward semiclassical extension of the conventional matching strategy based on the learning process

Cost of Children's Healthy vs Unhealthy Snacks Does Not Differ at Convenience Stores.

Science.gov (United States)

DeWeese, Robin S; Ohri-Vachaspati, Punam

2017-03-01

This study compared the prices of unhealthy (chips) and healthy (ready-to-eat fruit) snacks that students are likely to purchase from corner stores. Snacks were purchased from 325 New Jersey corner stores; chip prices were compared with fruit prices overall and by store sales volume and block group characteristics. Prices did not differ significantly between chips and fruit in the overall sample in which both items were available (n = 104) (chips: $0.46 ± $0.15; fruit: $0.49 ± $0.19; P = .48) or by store or block group characteristics. Neither mean fruit prices nor mean chip prices differed by store sales volume or by neighborhood characteristics. Promoting ready-to-eat fruits in corner stores to children as a price-neutral alternative to calorically dense snacks can be a viable strategy to improve the nutritional quality of snacks commonly purchased at corner stores. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

From policy to practice: Addressing snack quality, consumption, and price in afterschool programs

Science.gov (United States)

Beets, Michael W.; Tilley, Falon; Weaver, Robert G.; Turner-McGrievy, Brie; Moore, Justin B.; Webster, Collin

2013-01-01

Objective To evaluate a community partnership between afterschool programs (ASPs) and grocery store to provide discounted pricing on snacks to meet the National Afterschool Association Healthy Eating Standards that call for serving a fruit/vegetable (FV) daily, while eliminating sugar-based foods/beverages. Methods A single-group, pre- with multiple post-test design (Spring 2011–2013) in four large-scale ASPs serving 500 children/day was used along with direct observation of snacks served, consumed, and cost. Results At baseline FV, sugar-sweetened beverages (SSB), and desserts were served 0.1±0.5, 1.7±2.0, and 2.0±1.4 days/wk. By Spring 2013, FV increased to 5.0±0.0 days/wk, while SSB and desserts were eliminated. Eighty-four percent of children consumed the fruit; 59% consumed the vegetables. Cost associated with purchasing snacks resulted in a $2,000–$3,000 savings over a standard 180day school year. Conclusions and Implications This partnership can serve as a model for successfully meeting nutrition policies established for ASP snacks. PMID:24268299

Suplementasi Tepung Putih Telur untuk Memperbaiki Nilai Nutrisi Snack Ekstrusi Berbahan Grits Jagung

Directory of Open Access Journals (Sweden)

Budiman

2009-12-01

Full Text Available Snack is popular for children and adult. It could be made by extrusion process. Snack is low in protein content because it is made up of cereal such as rice and corn. On the basis of nutritional and functional properties, egg was used in food industries. The objectives of the research were to analyze the nutrient content and in vitro digestibility of extruded snack from corn grits which was supplemented by egg white powder as a protein source. Randomized complete block design was used in this experiment with production periods as block. Water content was not significantly different between treatments. Supplementation with 10% egg white powder significantly increased the fat content of extrusion snack. Protein content and digestible protein increased significantly as increasing of egg white powder added. Protein digestibility of products with 10%, 15%, and 20% of egg white addition was significantly lower than those added with 0% and 5% egg white. Protein, fat, and carbohydrate linkage had formed porous product. This linkage affects product nutritive content and digestibility.

Sedentary leisure time behavior, snacking habits and cardiovascular biomarkers: the Inter99 Study

DEFF Research Database (Denmark)

Frydenlund, Gitte; Jørgensen, Torben; Toft, Ulla

2011-01-01

Aim: To explore the association between sedentary leisure time behavior (SLTB) and cardiovascular biomarkers, taking into account snacking habits, alcohol intake and physical activity level. Design: Cross-sectional. Methods: Study participants were recruited from the 5-year follow-up of a populat......Aim: To explore the association between sedentary leisure time behavior (SLTB) and cardiovascular biomarkers, taking into account snacking habits, alcohol intake and physical activity level. Design: Cross-sectional. Methods: Study participants were recruited from the 5-year follow...... non-significant in men (ß = 0.9924, [0.9839; 1.0011]) and women (ß = 0.9932, [0.8605; 1.0014]). Conclusion: SLTB appears to be an independent CVD risk factor, regardless of snacking habits and physical activity....

The He+H-bar → Hep-bar +e+ rearrangement

International Nuclear Information System (INIS)

Todd, Allan C.; Armour, Edward A.G.

2006-01-01

In this paper, we present a summary of our work in progress on calculating cross sections for the He+H-bar ->Hep-bar +e + rearrangement process in HeH-bar scattering. This has involved a study of the system Hep-bar within the Born-Oppenheimer (BO) approximation using the Rayleigh-Ritz variational method. This work has been reported in [A.C. Todd, E.A.G. Armour, J. Phys. B 38 (2005) 3367] and is summarised here. Similar calculations are in progress for the He+H-bar entrance channel. We intend to use the entrance channel and rearrangement channel wave functions to obtain the cross sections for the rearrangement using the distorted wave Born approximation T-matrix method described elsewhere in these proceedings [E.A.G. Armour, S. Jonsell, Y. Liu, A.C. Todd, these Proceedings, doi:10.1016/j.nimb.2006.01.049

Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

Directory of Open Access Journals (Sweden)

Lairy Silva Coutinho

2013-12-01

Full Text Available This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39, specific volume (13.5 mL.g-1, and the chromaticity coordinate a* (2.79, was obtained under 12 g.100 g-1 moisture and 85ºC of temperature in the third zone of the extruder. The snack produced under these conditions attained content of protein and lipid content 41 and 64% higher than that of the traditional corn snack. It can be concluded that producing extruded snack made form a mixture of broken grains, rice bran, and soybean okara (81:9:10 is technologically feasible, enabling the development of a new product with good nutritional value that can improve the diet of children, the main consumers of this type of food.

Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients.

Science.gov (United States)

Brennan, Margaret A; Derbyshire, Emma J; Brennan, Charles S; Tiwari, Brijesh K

2012-05-01

Food intervention is a financially sensible way for prevention and treatment of diabetes. Extruded snack foods are considered high glycaemic products. Our previous research illustrated that postprandial glycaemic responses to snacks are manipulated by altering dietary fibre and starch contents. The current research assessed the effect of psyllium and oat bran on postprandial glycaemia and in vitro digestibility. Addition of psyllium fibre to extruded snack products significantly reduced both the in vitro and in vivo glycaemic responses of products compared to a control snack product recipe. Oat bran inclusion reduced in vitro starch digestibility but not in vivo glycaemic response. The inclusion of oat bran into the snack products appeared to extend the glycaemic response of individuals compared to the control snack, suggesting a possibility of prolonging glucose release and potentially affecting satiety responses. The positive effect in attenuating glucose response means that psyllium fibre could be a target for inclusion by the snack food industry to effectively manipulate postprandial glucose response of individuals. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

The longitudinal link between mothers' and adolescents' snacking: The moderating role of television viewing

NARCIS (Netherlands)

Broek, N. van den; Larsen, J.K.; Verhagen, M.; Eisinga, R.N.; Burk, W.J.; Vink, J.M.

2018-01-01

A large proportion of adolescents eats too many energy-dense snacks, which is detrimental for their current and future health. To understand how to promote healthy dietary behaviors in adolescents, we need to identify factors that affect their snacking. While previous cross-sectional work has shown

Snack intake is reduced using an implicit, high-level construal cue.

Science.gov (United States)

Price, Menna; Higgs, Suzanne; Lee, Michelle

2016-08-01

Priming a high level construal has been shown to enhance self-control and reduce preference for indulgent food. Subtle visual cues have been shown to enhance the effects of a priming procedure. The current study therefore examined the combined impact of construal level and a visual cue reminder on the consumption of energy-dense snacks. A student and community-based adult sample with a wide age and body mass index (BMI) range (N = 176) were randomly assigned to a high or low construal condition in which a novel symbol was embedded. Afterward participants completed a taste test of ad libitum snack foods in the presence or absence of the symbol. The high (vs. the low) construal level prime successfully generated more abstract responses (p snacks in the presence of a visual cue-reminder. This may be a practical technique for reducing overeating and has the potential to be extended to other unhealthy behaviors. (PsycINFO Database Record (c) 2016 APA, all rights reserved).

The Comprehensive Snack Parenting Questionnaire (CSPQ: Development and Test-Retest Reliability

Directory of Open Access Journals (Sweden)

Dorus W. M. Gevers

2018-04-01

Full Text Available The narrow focus of existing food parenting instruments led us to develop a food parenting practices instrument measuring the full range of food practices constructs with a focus on snacking behavior. We present the development of the questionnaire and our research on the test-retest reliability. The developed Comprehensive Snack Parenting Questionnaire (CSPQ covers 21 constructs. Test-retest reliability was assessed by calculating intra class correlation coefficients and percentage agreement after two administrations of the CSPQ among a sample of 66 Dutch parents. Test-retest reliability analysis revealed acceptable intra class correlation coefficients (≥0.41 or agreement scores (≥0.60 for all items. These results, together with earlier work, suggest sufficient psychometric characteristics. The comprehensive, but brief CSPQ opens up chances for highly essential but unstudied research questions to understand and predict children’s snack intake. Example applications include studying the interactional nature of food parenting practices or interactions of food parenting with general parenting or child characteristics.

Contribution to the modelling of induction machines by fractional order; Contribution a la modelisation dynamique d'ordre non entier de la machine asynchrone a cage

Energy Technology Data Exchange (ETDEWEB)

Canat, S.

2005-07-15

Induction machine is most widespread in industry. Its traditional modeling does not take into account the eddy current in the rotor bars which however induce strong variations as well of the resistance as of the resistance of the rotor. This diffusive phenomenon, called 'skin effect' could be modeled by a compact transfer function using fractional derivative (non integer order). This report theoretically analyzes the electromagnetic phenomenon on a single rotor bar before approaching the rotor as a whole. This analysis is confirmed by the results of finite elements calculations of the magnetic field, exploited to identify a fractional order model of the induction machine (identification method of Levenberg-Marquardt). Then, the model is confronted with an identification of experimental results. Finally, an automatic method is carried out to approximate the dynamic model by integer order transfer function on a frequency band. (author)

Xylitol gummy bear snacks: a school-based randomized clinical trial

Directory of Open Access Journals (Sweden)

Roberts Marilyn C

2008-07-01

Full Text Available Abstract Background Habitual consumption of xylitol reduces mutans streptococci (MS levels but the effect on Lactobacillus spp. is less clear. Reduction is dependent on daily dose and frequency of consumption. For xylitol to be successfully used in prevention programs to reduce MS and prevent caries, effective xylitol delivery methods must be identified. This study examines the response of MS, specifically S. mutans/sobrinus and Lactobacillus spp., levels to xylitol delivered via gummy bears at optimal exposures. Methods Children, first to fifth grade (n = 154, from two elementary schools in rural Washington State, USA, were randomized to xylitol 15.6 g/day (X16, n = 53 or 11.7 g/day (X12, n = 49, or maltitol 44.7 g/day (M45, n = 52. Gummy bear snacks were pre-packaged in unit-doses, labeled with ID numbers, and distributed three times/day during school hours. No snacks were sent home. Plaque was sampled at baseline and six weeks and cultured on modified Mitis Salivarius agar for S. mutans/sobrinus and Rogosa SL agar for Lactobacillus spp. enumeration. Results There were no differences in S. mutans/sobrinus and Lactobacillus spp. levels in plaque between the groups at baseline. At six weeks, log10 S. mutans/sobrinus levels showed significant reductions for all groups (p = 0.0001: X16 = 1.13 (SD = 1.65; X12 = 0.89 (SD = 1.11; M45 = 0.91 (SD = 1.46. Reductions were not statistically different between groups. Results for Lactobacillus spp. were mixed. Group X16 and M45 showed 0.31 (SD = 2.35, and 0.52 (SD = 2.41 log10 reductions, respectively, while X12 showed a 0.11 (SD = 2.26 log10 increase. These changes were not significant. Post-study discussions with school staff indicated that it is feasible to implement an in-classroom gummy bear snack program. Parents are accepting and children willing to consume gummy bear snacks daily. Conclusion Reductions in S. mutans/sobrinus levels were observed after six weeks of gummy bear snack consumption

EFFECT OF EXTRUSION ON Β-CAROTENE CONTENT AND STORAGE STABILITY OF CORN AND BOVINE LUNG SNACKS

OpenAIRE

Maria Clara de Moraes Prata GASPAR; Rosana Aparecida Manolio SOARES; Thaís de Campos CARDENAS; Suzana Cristina de Toledo Camacho LIMA; José Alfredo Gomes ARÊAS

2012-01-01

A β-carotene and iron rich snack was developed aimed at children consumption. β-carotene was added to the snacks, in the flavoring mixture after (A) or before (B) extrusion. Proximate composition, β-carotene content, instrumental color and texture parameters were determined during storage. Both products had low content of lipids and high content of bioavailable iron, β-carotene and proteins. Shear resistance of snack B increased during storage, and the values of B were...

Measurement of the asymmetry parameter for the decay $\\bar\\Lambda \\to \\bar p\\pi^+$

OpenAIRE

BES collaboration

2009-01-01

Based on a sample of $58\\times10^6J/\\psi$ decays collected with the BESII detector at the BEPC, the $\\bar\\Lambda$ decay parameter $\\alpha_{\\bar\\Lambda}$ for $\\bar\\Lambda\\to \\bar p \\pi^+$ is measured using about 9000 $J/\\psi\\to\\Lambda\\bar\\Lambda\\to p \\bar p \\pi^+\\pi^-$ decays. A fit to the joint angular distributions yields $\\alpha_{\\bar\\Lambda}(\\bar\\Lambda\\to \\bar p\\pi^+)=-0.755\\pm0.083\\pm0.063$, where the first error is statistical, and the second systematic.

The effect of playing advergames that promote energy-dense snacks or fruit on actual food intake among children.

Science.gov (United States)

Folkvord, Frans; Anschütz, Doeschka J; Buijzen, Moniek; Valkenburg, Patti M

2013-02-01

Previous studies have focused on the effects of television advertising on the energy intake of children. However, the rapidly changing food-marketing landscape requires research to measure the effects of nontraditional forms of marketing on the health-related behaviors of children. The main aim of this study was to examine the effect of advergames that promote energy-dense snacks or fruit on children's ad libitum snack and fruit consumption and to examine whether this consumption differed according to brand and product type (energy-dense snacks and fruit). The second aim was to examine whether advergames can stimulate fruit intake. We used a randomized between-subject design with 270 children (age: 8-10 y) who played an advergame that promoted energy-dense snacks (n = 69), fruit (n = 67), or nonfood products (n = 65) or were in the control condition (n = 69). Subsequently, we measured the free intake of energy-dense snacks and fruit. The children then completed questionnaire measures, and we weighed and measured them. The main finding was that playing an advergame containing food cues increased general energy intake, regardless of the advertised brand or product type (energy-dense snacks or fruit), and this activity particularly increased the intake of energy-dense snack foods. Children who played the fruit version of the advergame did not eat significantly more fruit than did those in the other groups. The findings suggest that playing advergames that promote food, including either energy-dense snacks or fruit, increases energy intake in children.

Weight loss strategies: association with consumption of sugary beverages, snacks and values about food purchases.

Science.gov (United States)

Bleich, Sara N; Wolfson, Julia A

2014-07-01

To examine whether weight loss strategies are associated with consumption of sugar-sweetened beverages (SSBs), snacks or food values. Cross-sectional analysis of 24-h dietary recall data obtained from the National Health and Nutrition Examination Survey 2007-2010 (N=9440). Adults trying to lose weight consumed roughly 2000 total calories, 250 calories from SSBs, 225 calories from salty snacks, and 350 calories from sweet snacks. Adults not trying to lose weight consumed roughly 2300 total calories, 300 calories from SSBs, 250 calories from salty snacks, and 380 calories from sweet snacks. While overweight and obese adults trying to lose weight consumed fewer calories than those who were not, heavier adults trying to lose weight using dietary strategies or a combination of diet and physical activity consumed more calories than healthy weight adults using that same weight loss strategy (pPrice (>70%) and nutrition (>50%) were most when making food choices (psnack consumption in the clinical setting may be important for weight loss, particularly among heavier individuals. Clinicians should consider values related to food purchasing to identify concrete behavioral targets. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

A Study of (bar B)0 --> D(*)0 (bar K)(*)0 Decays

International Nuclear Information System (INIS)

Aubert, B.

2004-01-01

The authors presented evidence for the decay (bar B) 0 --> D* 0 (bar K) 0 as well as new measurements of the branching fractions for the decays (bar B) 0 --> D 0 (bar K) 0 and D 0 (bar K)* 0 . Their measurements are in agreement with the expectation derived from a cited reference and with previous measurements. They use the central value of their measurement for B((bar B) 0 --> (bar D) 0 K* 0 ) and obtain τ < 0.8 at the 90% C.L. from a central value of τ = 0.4 ± 0.2 (stat.) ± 0.2 (syst.). The main contribution to the systematic uncertainty is from the estimated peaking background since most systematic uncertainties on the branching fractions cancel in the ratio

Comparing the utility of the theory of planned behavior between boys and girls for predicting snack food consumption: implications for practice.

Science.gov (United States)

Branscum, Paul; Sharma, Manoj

2014-01-01

The purpose of this study was to use the theory of planned behavior to explain two types of snack food consumption among boys and girls (girls n = 98; boys n = 69), which may have implications for future theory-based health promotion interventions. Between genders, there was a significant difference for calorie-dense/nutrient-poor snacks (p = .002), but no difference for fruit and vegetable snacks. Using stepwise multiple regression, attitudes, perceived behavioral control, and subjective norms accounted for a large amount of the variance of intentions (girls = 43.3%; boys = 55.9%); however, for girls, subjective norms accounted for the most variance, whereas for boys, attitudes accounted for the most variance. Calories from calorie-dense/nutrient-poor snacks and fruit and vegetable snacks were also predicted by intentions. For boys, intentions predicted 6.4% of the variance for fruit and vegetable snacks (p = .03) but was not significant for calorie-dense/nutrient-poor snacks, whereas for girls, intentions predicted 6.0% of the variance for fruit and vegetable snacks (p = .007), and 7.2% of the variance for calorie-dense/nutrient-poor snacks (p = .004). Results suggest that the theory of planned behavior is a useful framework for predicting snack foods among children; however, there are important differences between genders that should be considered in future health promotion interventions.

Daily exposure to either a high- or low-energy-dense snack food reduces its reinforcing value in adolescents.

Science.gov (United States)

Temple, Jennifer L; Van der Kloet, Erika; Atkins, Amanda M; Crandall, Amanda K; Ziegler, Amanda M

2017-02-01

To examine the impact of daily exposure to a low-energy-dense (LED) or a high-energy-dense (HED) snack food on its reinforcing value (RRV) in adolescents with healthy weight, overweight, or obesity. A parallel-group, randomized trial was used to assess RRV of LED or HED snack food at baseline and again after exposure to that snack food daily for 2 weeks in 77 adolescents, aged 13 to 17 years. Information on eating-related subject characteristics was also collected at baseline. After 2 weeks of daily exposure, the RRV of the snack foods was significantly reduced in all participants, regardless of energy density or participant weight status. Among individuals who were high in dietary restraint only, those randomized to LED food found their snack food less reinforcing at baseline than those who were randomized to HED food. Baseline eating-related variables also differed as a function of weight status. Daily exposure to snack food in adolescents reduces the RRV of that food regardless of snack food energy density or weight status of the adolescent. This finding differs from adults, suggesting that increases in RRV of HED food after repeated exposure may develop after adolescence. © 2017 The Obesity Society.

Socio-economic inequalities in children's snack consumption and sugar-sweetened beverage consumption: the contribution of home environmental factors.

Science.gov (United States)

van Ansem, Wilke J C; van Lenthe, Frank J; Schrijvers, Carola T M; Rodenburg, Gerda; van de Mheen, Dike

2014-08-14

In the present study, we examined the association between maternal education and unhealthy eating behaviour (the consumption of snack and sugar-sweetened beverages (SSB)) and explored environmental factors that might mediate this association in 11-year-old children. These environmental factors include home availability of snacks and SSB, parental rules about snack and SSB consumption, parental intake of snacks and SSB, peer sensitivity and children's snack-purchasing behaviour. Data were obtained from the fourth wave of the INPACT (IVO Nutrition and Physical Activity Child cohorT) study (2011), in which 1318 parent-child dyads completed a questionnaire. Data were analysed using multivariate regression models. Children of mothers with an intermediate educational level were found to consume more snacks than those of mothers with a high educational level (B= 1·22, P= 0·02). This association was not mediated by environmental factors. Children of mothers with a low educational level were found to consume more SSB than those of mothers with a high educational level (B= 0·63, Pconsumption was found to be mediated by parental intake of snacks and SSB and home availability of SSB. The home environment seems to be a promising setting for interventions on reducing socio-economic inequalities in children's SSB consumption.

Advanced induction machine model in phase coordinates for wind turbine applications

DEFF Research Database (Denmark)

Fajardo, L.A.; Iov, F.; Hansen, Anca Daniela

2007-01-01

In this paper an advanced phase coordinates squirrel cage induction machine model with time varying electrical parameters affected by magnetic saturation and rotor deep bar effects, is presented. The model uses standard data sheet for characterization of the electrical parameters, it is developed...

Combat Ration Network for Technology Implementation (CORANET II) Knurled Seal Heat Bar

Science.gov (United States)

2010-08-01

Canavan Mr. Henderikus B. Bruins Rutgers, The State University of New Jersey The Center for Advanced Food Technology School of Enviromental and...Analysis Literature Search Results • No published findings on knurled or patterned seal bars effect on seal strength in engineering , trade, or...Ade Engineers to review knurl pattern geometries and machining processes • 5 Final design revisions were approved for manufacturing on May 7th. » Flat

The associations of meals and snacks on family meals among a sample of grade 7 students from Southwestern Ontario.

Science.gov (United States)

Woodruff, Sarah J; Campbell, Katherine; Campbell, Ty; Cole, Mary

2014-11-01

Research has shown the positive associations of family meals and diet quality. However, little is known about how other meals/snacks may be associated with family meals. The purpose was to determine the associations among the frequency and calorie consumption of meals/snacks and family dinners. Cross-sectional. Data were collected using Web-based Eating Behaviour Questionnaire (WEB-Q), including a 24-h diet recall for breakfast, morning snack, lunch, afternoon snack, dinner, and evening snack. Measured height and weight were used to determine body weight status (BMI). Participants included 1068 grade 7 students (52% males) from 26 schools in Windsor Essex County, Ontario, Canada. Meal, snack, and total daily caloric intake; meal and snack frequency; with whom dinner was consumed, and weekly family dinner frequency. Exploratory one-way ANOVAs and chi-square tests; nominal and ordinal logistic regression. Ninety-three percent of participants consumed dinner with family members on the night prior to the survey and 77% reported usually consuming dinner/supper with at least one parent on six to seven nights/week. Those who had dinner with family members consumed 4.88 (SD 1.1) meals/snacks per day compared with 4.40 (SD 1.3) and 4.40 (SD 1.3) times/day for consuming dinner alone or with friends, respectively (p=0.006). On the day prior to the survey, participants were less likely to consume a family meal if they consumed a lower number of meals and snacks per day (OR=0.69 (95% CI: 0.55, 0.87), psnacks per day (OR=0.84 (95% CI: 0.74, 0.96), p=0.009). While specific meals and snacks were not associated with family dinner, overall eating frequency was positively associated with family meals. Copyright © 2014 Elsevier Ltd. All rights reserved.

Whole grain gluten-free vegetable savory snacks

Science.gov (United States)

Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were evaluated. Composition of the base formulation (BF) as is basis was brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking pow...

The Carnegie-Irvine Galaxy Survey. V. Statistical Study of Bars and Buckled Bars

Science.gov (United States)

Li, Zhao-Yu; Ho, Luis C.; Barth, Aaron J.

2017-08-01

Simulations have shown that bars are subject to a vertical buckling instability that transforms thin bars into boxy or peanut-shaped structures, but the physical conditions necessary for buckling to occur are not fully understood. We use the large sample of local disk galaxies in the Carnegie-Irvine Galaxy Survey to examine the incidence of bars and buckled bars across the Hubble sequence. Depending on the disk inclination angle (I), a buckled bar reveals itself as either a boxy/peanut-shaped bulge (at high I) or as a barlens structure (at low I). We visually identify bars, boxy/peanut-shaped bulges, and barlenses, and examine the dependence of bar and buckled bar fractions on host galaxy properties, including Hubble type, stellar mass, color, and gas mass fraction. We find that the barred and unbarred disks show similar distributions in these physical parameters. The bar fraction is higher (70%-80%) in late-type disks with low stellar mass (M * 1010.5 M ⊙), and decreases with higher gas mass ratio. These results suggest that bars are more difficult to grow in massive disks that are dynamically hotter than low-mass disks. However, once a bar forms, it can easily buckle in the massive disks, where a deeper potential can sustain the vertical resonant orbits. We also find a probable buckling bar candidate (ESO 506-G004) that could provide further clues to understand the timescale of the buckling process.

The influence of calorie and physical activity labelling on snack and beverage choices.