“…The contribution of caloric and of almost all macronutrients for all mealtimes is not only high but even above 100% or 200% of the mean recommended daily intake (reaching to more than 400% of the recommendations of carbohydrates and lipids of preschool age group). In particular, the snack main dish (popcorn), provides over 100% of the mean energy intake recommendations for the three school age groups and for preschool age group, this contribution could reach to 270%. …”
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“…This study examined supplementing habitual diets with almonds or carbohydrate-rich snack foods (providing 15% energy) on biomarkers of cardiovascular and metabolic health, mood and cognitive performance. …”
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“…Patrons of staff canteens were referred to as “canteen enthusiasts” or “canteen medium-enthusiasts”, who are “snack lovers”, as well as “food choice-oriented” or “quality-oriented”. …”
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“…In APOE4 carriers, afternoon snack with high GL was significantly associated with cognitive decline in visual memory, episodic memory, and global cognition compared with APOE4 non-carriers. …”
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“…Factors associated with the non-compliance of salt restriction were the lack of knowledge of palliative spices and herbs of salty taste (p=0.009) and the consumption of salty snack foods and salty peanuts (p=0.032). CONCLUSION: Nutritional education and support activities should be carried out to improve the salt reduction compliance for these patients.…”
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“…Raisins are a popular and nutritious snack that is produced through the dehydration of postharvest grape berries under high temperature (HT). …”
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“…Betel nut almost appears as a “snack” in various occasions in most parts of China. …”
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“…Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. …”
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“…The main findings provided information about a shift towards modified eating behaviours, characterized by an increased snack frequency and a preference for sweets and ultra-processed food rather than fruits, vegetables, and fresh food. …”
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“…Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. …”
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“…The initial literature and market review demonstrated protein-fortified products are typically in liquid or snack format; however, there is considerable variability in terms of product types, serving size and protein sources. …”
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“…Approximately 30% of the local street food in this study was deep-fried. Snacks from processed food (8%) contained high sodium content (500–815 mg). …”
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“…Also, 75% of the parents increased their snack consumption and 61% their sweets consumption. …”
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“…The intervention and control groups were compared on the primary (behavioral) outcomes of dietary intake (fruit and vegetable consumption, snack consumption, and soft drink consumption) and PA (moderate and vigorous). …”
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“…The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet potato (Bellevue PBR). …”
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“…Faba bean is an important legume crop consumed as a vegetable or snack food, and its green cotyledons could present an attractive color for consumers. …”
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“…To address this barrier and actualize findings from our laboratory, we created the Bean Cuisine, a 2-week cuisine (i.e., meal plan) with 56 pulse-centric recipes corresponding to 14 unique breakfast, lunch, snack, and dinner ideas. Each meal category was largely interchangeable, i.e., the order of the breakfast recipes is not important, and one could be swapped for another if a different order were preferrable to a consumer. …”
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“…Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduct in order to develop a fruit bar processing technology, which is based on evaluating the quality (color, break force, vitamin C content, and sensory) when varying the pH of mango purée and the concentration of added pectin. …”
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“…Extracts were incorporated in snack bars with 37% aronia (FAE or AE) or wheat bran (placebo) and 63% raisins and coconut oil. …”
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“…The NE group was given NE by a dietitian, while the NSD group was provided with two packs of NSD except receiving NE (Mei Balance, Meiji Holdings, Tokyo, Japan) per day as a snack between meals and before bed. Anthropometric data, blood pressure, nutritional status, blood biochemical biomarkers, and physical performance were measured before and after 12-week interventions. …”
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