“…In the males, the DMFT score and the daily frequency of snacking (≥2) at baseline were significantly associated with an increase in dental caries (p = 0.04). …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside ready-to-eat savories and snacks. Moreover, we offer an overview to formerly and recently used packaging concepts as well as established and modern shelf-life extending technologies, expanding upon our knowledge to thoroughly understand the packaging’s purpose; we conclude that a comparison of the environmental burden share between product and packaging is necessary to properly derive the need for action(s), such as packaging redesign.…”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Thus, insect-derived protein may be suitable as a safe ingredient for snacks intended for elderly or infirm patients who require increased protein intake.…”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Despite positive changes in declared snacking (p = 0.061), we observed significant drops in the index of healthy diet (p = 0.001) and nutritional knowledge (p < 0.001) as well as an increase in the consumption of fast-food (p < 0.001) and energy drinks (p = 0.019). …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Furthermore, the moderately stressed respondents had fewer main meals and more post-dinner snacks and night meals, as compared to before falling ill, whereas the highly stressed group showed signs of anhedonic traits and losing appetite altogether. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…The most common mistakes include irregularity of meal consumption, high dietary atherogenicity: snacking on sweets between meals, low supply of dietary fiber, unsaturated fatty acids, legume seeds, and high supply of meat and meat products. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Animal-source foods were considered relatively expensive as compared to plant-based foods, including prepared fried snacks. We found that the way women interacted with their food environments was influenced by individual factors such as income, time, convenience, and preferences. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…The purpose of the paper is to provide an ex-ante evaluation of banning price promotions for discretionary foods (e. g., such as confectionary, crisps, biscuits, sweet and savory snacks, cakes) in Scotland. The methodology consisted of the estimation of demand systems by socioeconomic groups (i.e., lifestage and income groups) for 19 food groups using a highly product disaggregated dataset. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…The majority of children (89%) were exposed to screens during meals, and ate snacks between main meals (77%). There was an association between screen time and the exposure to screens during meals, and between screen time and time spent performing physical activity. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…The Child and Adult Care Food Program (CACFP), a federal nutrition assistance program in the U.S. that supports serving meals and snacks in child care settings, reaches millions of U.S. children. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Furthermore, possible effects of saffron on some other disorders, like premenstrual syndrome, postpartum depression, sleep disorders, and snacking behavior, have been reported. CONCLUSION: Saffron is beneficial, safe, and tolerable in treating the mentioned neurological and psychiatric disorders. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…We present data from systematic reviews and meta- analysis, randomised controlled trials (RCTs) and large observational studies, published from 2011 onwards that consider the possible role of the following factors in obesity development: breast-feeding; macronutrient composition and method of complementary feeding; parenting style; dietary patterns; sugar-sweetened beverage consumption; eating behaviour (eg, skipping breakfast, family dinners. etc); meal frequency and composition (fast foods, snacking), portion size; dietary modulators of gut microbiota (including pre-, pro-, and synbiotics); physical activity and sedentary behaviour. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Amount of physical activity increased and intake of fat, snacks and sweetened drinks decreased during the course of the study, but there were no differences between the study groups (eg, fat intake: TI=15.4, GI=15.9, P=.74). …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Higher eating habits of animal protein sources; being healthy; normal nutritional status of adolescents; higher vegetable and sweet beverage norms of mothers; and lower eating habits of sweet snacks; animal protein sources; and carbohydrate norms of mothers are associated with higher diet quality scores in adolescents (p < 0.05). …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Concerning general dietary habits, 21.6% reported a healthier eating pattern, in contrast to 37.8% and 10.8% who consumed more unhealthy snacks and fewer fruits and vegetables, respectively, than normal during the pandemic. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…The main findings relevant to the design of hospital wards were: (1) 61.5% of patients (n = 48,700) could walk before hospitalization and (2) this number dropped to 56.8% on nutritionDay (p < 0.0001), while the number of bedridden patients increased from 6.5% to 11.5% (p < 0.0001), (3) patients who needed more assistance had a much longer mean LOS than mobile patients, (4) mobility was associated with changes in eating, and (5) 72% of units (n = 2793) offered additional meals or snacks, but only 30% promoted a positive eating environment. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks. Our aim was to investigate the protective role of maltodextrin in improving the storage stability of fruit foams. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Patients had a median of 2–3 eating episodes daily, and they often missed late-evening snacks. In conclusion, diet quality in cirrhotic patients was relatively poor, and energy and protein intakes were lower than suggested.…”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Of the 944 students (participants’ children), all but two students consumed meals or snacks at school, with 74% consuming foods three or more times daily. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Factors such as aging, an unhealthy lifestyle with decreased physical activity, snacking, a standard Western diet, and smoking contribute to raising blood pressure to a dangerous level, increasing the risk of coronary artery disease and heart failure. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso