“…Healthy breakfast, school snack, school cafeteria, and promotion of healthy food measures. …”
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“…Four primary dietary patterns were identified by principal component factor analysis and labeled as traditional Chinese, animal food, Western food, and salty snacks patterns. Women with high scores on pattern characterized by salty snacks were at increased risk. …”
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“…The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. …”
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“…In turn, negative affect was associated with eating to cope and unhealthy snack choices, like salty or sweet treats. Our study emphasizes that under stressful conditions, such as those experienced during the COVID-19 pandemic, some coping strategies may contribute to the greater vulnerability to downstream effects, particularly those relating to eating choices and nutritional balances.…”
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“…Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. …”
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“…However, many of the upcycled foods produced are discretionary foods such as biscuits, crackers, and other snack food that are not part of a healthy dietary pattern, and should only be eaten sometimes in small amounts. …”
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“…Mean daily protein intake significantly increased from 1.20 ± 0.39 g/kg BW at baseline to 1.61 ± 0.41 g/kg BW after prehabilitation (p < 0.001), with the main increase during the evening snack. BW, BMI, 5-CST, and protein intake at baseline were associated with adherence to the nutritional intervention. …”
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“…Clients live in small group homes, where they are served breakfast, dinner, and a snack, and attend outpatient day treatment programs, where they are served lunch and can purchase snacks from vending machines. …”
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“…Observations in New Orleans stores (N = 172) in 2007 and 2008 revealed significantly more displays of energy-dense snacks than of fruits and vegetables within all store types, especially supermarkets. …”
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“…The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. …”
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“…Insufficient energy compensation after a preload (meal, snack, or beverage) has been associated with excess energy intake, but experimental studies have used heterogeneous methodologies, making energy compensation difficult to predict. …”
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“…The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (T(o)). …”
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“…The present study investigates acceptance of intervention strategies for low-calorie snack choices that vary regarding the effect they have on consumers’ freedom of choice (providing information, guiding choice through (dis)incentives, and restricting choice). …”
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“…Consumption prevalence of snack, convenience, and fast foods in addition to fruit and vegetables was measured using a self-report “Student Eating Behaviours” questionnaire on 345 undergraduate university students. …”
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“…Liking for water with sodium chloride mostly decreases when infants enter early childhood, but liking for sodium chloride in appropriate food contexts such as soup and snack foods remains high. The increased acceptance and preference of sodium chloride rich foods coincides with infants’ exposure to salty foods, and is therefore thought to be mostly a learned response. …”
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“…Perceived stress was measured pre- and post-challenge. Snacks were offered post-challenge; food consumption was measured by weighing snack bowls pre- and post-offering. …”
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“…Specifically, presenting the spoken name of a familiar, valued snack item during midday nap significantly improves the preference for that item relative to items not externally cued. …”
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“…In addition, fried chips for each potato clone were evaluated, and the color measured on the basis of the Snack Food Association (SFA) chip color score standard. …”
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“…We used food record data from the cross-sectional DAGIS survey and selected recording days which included all three meals (breakfast, lunch, afternoon snack) at preschool. We analyzed the diet of three- to four-year-olds (n = 324) and five- to six-year-olds (n = 233). …”
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“…CASE PRESENTATION: A 40-year-old white woman with known history of eosinophilic esophagitis, who was non-compliant with treatment, presented with chest pain and developed acute spontaneous transmural esophageal perforation while eating a snack. Surgical repair was required. CONCLUSION: In a relatively young patient who presents with spontaneous esophageal perforation, eosinophilic esophagitis should always be ruled out as subsequent treatment may prevent recurrent perforation.…”
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