“…A greater proportion of adults over 70 years reported consuming breakfast, while a smaller proportion reported consuming snacks. Significant differences were observed in total energy and nutrient intakes and proportion of the day’s intakes by meal. …”
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“…Twenty participants were randomly assigned to either maintain their habitual physical activity levels (Control; n=10; age, 74 (5) years; body mass, 26.3 (3.5) kg/m(2)) or undertake “exercise snacks” twice daily (ES; n=10; age, 70 (4) years; body mass, 25.0 (3.4) kg/m(2)). …”
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“…The English translation of words like “snack”, “texture”, and other sensory texture terms are meaningless for non-English speaking cultures. …”
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“…Questions of the learning intervention can be presented at once or in a snack-sized way, where the questions are presented over a period of time. …”
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“…The present study investigated whether the addition of sauce affects finger-snack intake among Japanese elderly people with dementia who were not familiar with sauce dipping. …”
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“…The aim was to update knowledge about the global situation in the snack sector and evaluate the effectiveness of mitigation strategies applied, especially since the publication of the Regulation. …”
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“…Observing other people snacking can affect one’s own consumption behavior. …”
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“…Four event-based snacking definitions were operationalized including participant-defined snacks, eating events outside of meals, and operationally defined snacks based on absolute thresholds of energy consumed (>50 kcal). …”
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“…BACKGROUND: Snacking continues to be a major component in the dietary patterns of most Americans despite conflicting evidence surrounding snacking healthfulness. …”
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“…School‐age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. …”
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“…Vending machines in health and social care facilities are often the only possible choice for a quick snack for workers and visitors, in many cases providing unhealthy dietary choices. …”
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“…Children consumed sugar-sweetened beverages and processed snacks frequently: 80% consumed tea with sugar, 60% consumed sweet snacks, and 65% consumed processed savory snacks daily. …”
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“…Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour and soluble fiber, for the development of gluten-free snacks on a twin-screw extruder. …”
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“…Snacking is influenced by the presence of snacking cues such as food availability, observing others eating, and negative affect. …”
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“…Five formulations were prepared: a control bar, snack bar with 40% date paste, snack bar with 50% date paste, snack bar with 60% date paste, and snack bar with 70% dates paste. …”
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“…The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. …”
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“…Some biochemical features of the fermented snacks, such as the total phenolic content (TPC), antioxidant activity and detailed polyphenolic profile, were also evaluated. …”
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“…This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia dry powder (TDP) and another was bromelain-hydrolyzed and then freeze-dried as tilapia hydrolysate powder (THP). …”
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“…This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. …”
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“…This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. …”
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