“…The most common foods consumed away from home were wheat/rice and corn mixed dishes, sugar-sweetened beverages, pastries/candy/desserts, milk (2–5-year-olds only) and salty snacks (6–13-year-olds). Multivariate models showed that high-SES 2–5-year-olds consumed 14 % of daily energy away from home v. 8 % among low-SES 2–5-year-olds, and high-SES 6–13-year-olds consumed 21 % of daily energy away from home v. 14 % among low-SES 6–13 year-olds. …”
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“…On average, the optimisation at iso-cost increased fruits and vegetables (+171 g/day), starchy foods (+121 g/d), water and beverages (+91 g/d), and dairy products (+20 g/d), and decreased the other food groups (e.g. mixed dishes and salted snacks), leading to increased total diet weight (+300 g/d). …”
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“…Based on our results, a combined community and school-based delivery system should maximize coverage for both in- and out-of-school children, especially when combined with interventions such as snacks for treated children, educational campaigns, incentives for drug distributors, and active inclusion of marginalized groups. …”
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“…In multivariable logistic regression analyses, compared to females, males had higher odds of obesity (odds-ratio, OR: 2.13, confidence interval, CI: 1.80, 2.77), and high WHtR (OR: 1.90, CI: 1.48, 2.43) (P < 0.001 for both). Snacking frequency and avoiding fatty foods were associated with all three obesity indicators; obesity (OR: 1.16, CI: 1.05, 1.28 and OR: 1.54, CI: 1.24, 1.92, respectively), WHtR (OR: 1.17, CI: 1.04, 1.32 and OR: 1.46, CI: 1.04, 1.54), and high WC (OR: 1.16, CI: 2.01, 1.33 and OR 1.52, CI: 1.14, 2.04, respectively). …”
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“…Among the three dietary patterns, the older adult population who adhered to the seafood and vegetables pattern, characterized by high intake of seafood, vegetables, fruits, bread, snacks, soy products, beans, chicken, pork, ham, egg, and milk had a decreased risk of mild cognitive impairment compared to those who did not (adjusted odds ratios 0.06, 95% confidence interval 0.01–0.72) after controlling for gender, supplementation, education, history of dementia, physical activity, body mass index (BMI), and duration of sleep. …”
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“…We noted a high rate of sugar- and salt-containing snacks given from a young age. The HU group had poorer anthropometric and nutritional indicators not explained by nutritional factors alone. …”
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“…A total of 47% of the students had snacked on potato chips and cheese puffs, 45% had eaten high-fat foods and 51.2% had eaten cookies and chocolates within the past week. …”
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“…Other lifestyle habits included eating dinner within 2 hours of sleeping, after-dinner snacking, skipping breakfast, alcohol consumption frequency, sleep adequacy and tobacco consumption. …”
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“…Carbohydrate counting knowledge was defined using ratio of carbohydrate content estimated by parents to actual carbohydrate content calculated by researchers (Total, Breakfast, Lunch, Dinner, and Snacks). Ratios obtained were also divided into three groups, underestimation (<0.9), accurate estimation (0.9-1.1), and overestimation (>1.1). …”
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“…A checklist questionnaire was used to measure variables such as age, sex, smoking, level of exercise, whether taking meals and snacks regularly, eating fast food, fruit and vegetable consumption, sleep duration, time spent on social media, and breakfast skipping. …”
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“…The PCA revealed three dietary patterns that we named a “Traditional” pattern, high in legumes, eggs and savory snacks; a “Carnivore” pattern, high in meat and poultry; and a “Health Conscious” pattern, high in whole grain products, vegetables and fruit. …”
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“…It is recommended they should: (1) transparently report food waste encompassing the whole of the food system in their waste reduction efforts; (2) support healthful and sustainable diets by reducing production and consumption of discretionary foods, meat, and other ingredients with high social and environmental impacts; (3) remove unhealthful confectionery, snacks, and sweetened beverages from prominent in-store locations; (4) ensure a variety of minimally processed nutritious foods are widely available; and (5) introduce initiatives to make healthful foods more affordable, support consumers to select healthful and sustainable foods, and report healthful food sales as a proportion of total food sales, using transparent criteria for key terms.…”
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“…Five patterns were identified: “Traditional”, “Caloric”, “Unhealthy”, “Healthy,” and “Healthy Snacks”. In bivariate analysis, the “Healthy” pattern was negatively associated with WC (waist circunference), BMI (body mass index), WHR (waist-to-hip ratio), SBP (systolic blood pressure), fasting glucose, TG/HDL, LDL/HDL, and TG/HDL values and positively to HDL. …”
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“…Methods: Thirty-three men, 30–49 years of age, attended a nutrition education class and were recommended to consume Japan Diet volumes (more fish, soybeans and soy products, vegetables, seaweed, konjak, mushrooms, and unrefined cereals and less animal fat, meat and poultry with fat, sweets, desserts and snacks, and alcoholic drinks) for 6 weeks. Three-day weighted dietary records were kept, and fatty acid intakes were calculated. …”
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“…No spillover effects were found regarding exercising and eating sweets and snacks. Participants focusing additionally on a superordinate goal cycled to work more frequently at the end of the campaign than the control group. …”
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“…Background and Objectives: There is evidence that eating meals or snacks while watching TV is an obesogenic factor. …”
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“…Outcome measures were children’s habitual PA, fruits and vegetable consumption, consumption of unsweetened beverages and snacks with parents as raters. Study nurses assessed children’s body composition and motor skills. …”
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“…DP2 characterized by fried, protein and starchy foods, “Kid's meals,” condiments, and snacks was associated with variations in microbiota structure, abundance of Clostridiaceae Clostridium, and Oscillospira and changes in all SCFA concentrations. …”
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“…Concluding, industrial snacks and home-made pastries high in Na and unhealthy fat were frequent in Chişinău. …”
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“…Unhealthy nutrition habits were eating fruits or vegetables for <5 d/week and ultra-processed food (sugary foods, snacks, ready-to-eat frozen foods and embedded foods) for ≥5 d/week. …”
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