“…In general, both almond and cracker snacking reduced fasting glucose, and LDL cholesterol. …”
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“…Linear regression was used to investigate differences in adiposity levels across frequencies of eating meals and snacks while watching TV at age ~24 months and between children who did and did not have a TV in their bedroom at age ~36 months. …”
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“…Relationship between nighttime snack and human health conditions remains unclear. …”
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“…Habitual intake of main food groups (dairy, meat, fish, fruits and vegetables, sweet snacks, and fats and oils) was estimated through the use of a food-frequency questionnaire. …”
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“…Top food contributors to snacks included fruit, salty snacks, candy, sweetened breads, and cookies. …”
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“…We investigated the effect of snacking habits in childhood on changes in body mass index (BMI) and high BMI in adolescence and adulthood. …”
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“…Unhealthy snack food and beverage (USFB) consumption among young children has been noted in many low‐income and middle‐income countries (LMIC), however, there is a lack of information on the contribution of these foods to children's diets in these contexts. …”
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“…After training, in both experiments, a taste test was conducted, and the amount of snack intake was measured. In Experiment 1, the no-go training group consumed fewer chocolate snacks than the go training group. …”
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“…BACKGROUND: A common recommendation is to reduce the consumption of snack food and replace this consumption with nutrient-dense foods. …”
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“…This study examined factors which predict smaller or larger than recommended snack portion sizes in an online survey. Caregivers of children aged 2 to 4 years were presented with 10 snack images, each photographed in six portion sizes. …”
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“…This study examines nutritional intakes in Gestational diabetes mellitus piloting the myfood24 tool, to explore frequency of meals/snacks, and daily distribution of calories and carbohydrates in relation to glycaemic control. …”
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“…OBJECTIVE: The purpose of the present study was to determine the association between energy-dense nutrient-poor snacks intake and the risk of non-alcoholic fatty liver disease (NAFLD) in Iranian adults. …”
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“…Just before consuming a moderate dose of alcohol (0.3–0.35 g/kg body weight), participants ate either (1) no food (NF, 0 kcal), (2) the RABB (210 kcal), (3) a savory snack mix (SSM, 210 kcal), or (4) a multicomponent meal (MCM, 635 kcal) and their BAC was measured over 90 minutes using a breathalyzer, the primary endpoint being peak BAC (pBAC). pBACs were analyzed by repeated measures analysis of variance (ANOVA) (F = 107.5, P < .0001) with the differences between means assessed using Tukey's honestly significant difference test. …”
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“…Simultaneous optimization by the desirability function showed that a maximum temperature of 210 °C and a time of 14 min were the optimum conditions to produce a pulse-based snack with high antioxidant-antihypertensive activity and nutritional quality.…”
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“…The aim of the study was to evaluate consumer perceptions toward customized snacks produced with a Healthy Snack Machine (HSM) prototype, at-site of the purchase and consumption. …”
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“…This study investigated the behavior of urban-living students related to the salty snacks consumption, and their contribution to salt daily intake. …”
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“…The primary outcome was hypothetical food choice (energy-dense snack foods versus fruit), assessed post-intervention. …”
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“…Therefore, this study examined a simulated purchase situation and consumers’ visual attention on PACE labels—on 20 different real snack products with varying health values. In a laboratory-shopping environment, the gaze behaviors of 91 consumers were examined with a head-mounted eye-tracker. …”
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“…RESULTS: A rising gradient of EO frequencies from rural Ghana through urban Ghana to Europe was observed, mainly reflecting the differences in snacking frequencies (≥1 snack per day: 20 vs. 48 vs. 52%, P = 0.008). …”
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“…Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. …”
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