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  1. 2621
    “…An association between age group and the recommendations of snacks (p = 0.002), fruits (p = 0.010), and diaries (p < 0.001) was found. …”
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    Dietary Patterns, Adherence to the Food-Based Dietary Guidelines, and Ultra-Processed Consumption During the COVID-19 Lockdown in a Sample of Spanish Young Population
  2. 2622
    “…CONCLUSIONS: This study shows more effort is needed to develop the healthy customized HMR for college students studying in Korea and China, and that focuses are placed by CSK on hygiene and freshness, by CSC on meat side dishes, hygiene, and price, and by KSK on snacks (as meal substitutes), taste, and price.…”
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    Comparison of consumption behaviors and development needs for the home meal replacement among Chinese college students studying abroad in Korea, Chinese college students in China, and Korean college students in Korea
  3. 2623
    “…Adherence to the “Meat, Eggs, Fried Snacks and Processed foods” dietary pattern (pattern 1) and the “Sugars and Sweets” dietary pattern (pattern 4) in the third trimester directly reduced birth weight, by 98.42 g (Confidence interval (CI) 95%: 24.26, 172.59) and 92.03 g (CI 95%: 39.88, 165.30), respectively. …”
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    Associations between Maternal Dietary Patterns and Infant Birth Weight in the NISAMI Cohort: A Structural Equation Modeling Analysis
  4. 2624
    “…Increased food intake was reported by 67% and 45% felt their eating patterns were less healthy due to increased snacking (71%) and consumption of sweets (41%). Food access and isolation were also an issue, as 51% were concerned about leaving the house for food and 81% reported eating alone. …”
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    Impact of the COVID-19 Stay-at-Home Order on Diet and Health in Community-Dwelling Older Adults With Obesity
  5. 2625
    “…Nearly one-third (30.5%) consume alcohol, whereas 16.0%, 18.0% and 20.0%, respectively, smoke tobacco, consume street food and packed-fried snacks daily. Alcohol consumption (p = 0.02) and level of vigorous physical activity (p = 0.001) were significantly higher among males than females. …”
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    Knowledge and practice regarding the behavioural risks of cancer among college students in Ethiopia
  6. 2626
    “…Design and methods: Respondents were overweight women older than 40 years with type 2 diabetes who were given three main meals and three snacks six days a week for 12 weeks. Anthropometric and blood glucose control data were collected before and after the intervention. …”
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    Substitution of local Indonesian varieties of brown rice on anthropometry and blood glucose level improvement in type 2 DM patients: A pilot project
  7. 2627
    “…Changes in waist circumference (P=0.025), and glycemic parameters (glucose, P=0.046, insulin, P=0.005, C-peptide, P=0.041) were positively correlated with changes in calorie intake from snacks. Changes in visceral fat area were negatively correlated with changes in total calorie intake (P=0.046), and positively correlated with those in calorie intake from dietary fats (P=0.039). …”
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    Short-term Effects of Eating Behavior Modification on Metabolic Syndrome-Related Risks in Overweight and Obese Korean Adults
  8. 2628
    “…Among the subgroups of ultra-processed foods analyzed, candies, soft drinks, and snacks were available in 60% of the food retailers. …”
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    Ultra-Processed Food Availability and Sociodemographic Associated Factors in a Brazilian Municipality
  9. 2629
    “…More patients exercised (38% vs. 82.7%; p = 0.001); spent more time in physical activity (median mins/week + IQR) 25 + [0.180] vs. 120 + [45,300]; p = 0.039), and avoided less desirable foods, such as unhealthy snacks, sweets and drinks. LDL cholesterol showed declining trend. …”
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    Medical student lifestyle counselling for non-communicable disease: impact on students’ competence and patients’ health behaviors
  10. 2630
    “…The consumption of high-fat cheese (P = 0⋅029), butter-based spreads (P = 0⋅001) and salty snacks (P = 0⋅028) increased less, and the consumption of low-fat cheese (P = 0⋅004) increased more in the intervention group than in the control group. …”
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    The effects of an 8-year individualised lifestyle intervention on food consumption and nutrient intake from childhood to adolescence: the PANIC Study
  11. 2631
    “…In addition, overweight/obese patients were more likely to improve other healthy behaviors on a larger scale than patients with normal BMI: increased intake of fruits and vegetables, reduction of snacks intake, and reduction of total dietary intake. …”
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    The COVID-19 lockdown as an opportunity to change lifestyle and body weight in people with overweight/obesity and diabetes: Results from the national French COVIDIAB cohort
  12. 2632
    “…Two dietary patterns were extracted; “Unhealthy” (high consumption of artificial juice, processed meats, refined grains, sweets and desserts, pickles, snacks, and red meats), and “Healthy” (high consumption of vegetable oils, vegetables, fruits, fish, legumes, and nuts, as well as low consumption of hydrogenated fats and salt). …”
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    Healthy Dietary Pattern Reduces Risk of Gallstones: Results of a Case-Control Study in Iran
  13. 2633
    “…In contrast, a significant proportion of both urban and rural children, particularly in Indonesia and India, are consuming energy-dense/nutrient‐poor snacks and sugary drinks during the CF period. The described practices may pose a significant risk for the development of energy and/or nutrient gaps, magnifying the double and triple burden of malnutrition present in these countries. …”
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    Complementary Feeding Practices among Young Children in China, India, and Indonesia: A Narrative Review
  14. 2634
    “…Overall, the major contributors to ultra-processed food intake were ready-to-eat/heat foods (18.2%), cakes and desserts (16.7%), carbonated and industrial fruit juice beverages (16.7%), breakfast cereals (12.9%), sausages and reconstituted meat products (12.1%), industrial bread (6.1%), dairy products and derivatives (7.6%) and package savoury snacks (6.1%). Ultra-processed food intake was positively associated with the risk of breast cancer in adjusted models (OR (T3-T1)=1.93; 95% CI=1.11 to 3.35). …”
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    Consumption of industrial processed foods and risk of premenopausal breast cancer among Latin American women: the PRECAMA study
  15. 2635
    “…Sweet foods were the main calorie contributors at breakfast and daytime snacking, while energy intake from neutral-tasting foods was higher at lunch and dinner. …”
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    Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey
  16. 2636
    “…Negative impacts resulting from isolation included increased unhealthy food choices and increased boredom snacking. External factors also played a role in dietary habits, due to lack of availability of healthy and fresh grocery items, which stemmed from limited grocery store access, fewer trips, and supply shortages. …”
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    P022 A Qualitative Study on the Impact of COVID-19 on Dietary Behaviors in College Students
  17. 2637
    “…There was an association of salivatype 1 with increased consumption of sugary snacks combined with reduced consumption of fish/shellfish and nuts. …”
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    Alterations in the Oral Microbiome Associated With Diabetes, Overweight, and Dietary Components
  18. 2638
    “…The most purchased products included cakes and sweet biscuits (63.8%), chocolate and confectionery (44.9%), savory snacks (39.6%), and soft drinks (25.4%). Only 8.5% of all the advertised products (n = 284) were permitted to be advertised, according to the WHO nutrient profile model (2015). …”
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    Cross-Sectional Evaluation of Food Items Preferred by Adolescents under the Influence of Television Advertisements
  19. 2639
    “…A large proportion of university students consumed sugar-sweetened beverages (82.0%; 95%CI: 81.4, 82.6) and snacks/fast food daily (65.2%; 95%CI: 64.4, 66.0). …”
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    Prevalence of Health-Risk Behaviors and Mental Well-Being of ASEAN University Students in COVID-19 Pandemic
  20. 2640
    “…By contrast, other participants reported a decline in their diet quality, mainly caused by poorer dietary choices due to the consumption of comfort food (50.3% of those reporting a negative change), snacking (40.1%), or food supply issues (35.9%). The lockdown led to a massive rise in home cooking with 42.0% of all participants cooking more frequently (vs 7.0% cooking less), as barriers such as time constraints were reduced. …”
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    Changes in home cooking and culinary practices among the French population during the COVID-19 lockdown
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