“…Methods: We purchased data from Demographics Pro to characterize the demographics of Twitter and Instagram users who followed 27 of the most highly advertised fast food, snack, and drink brands in 2019. We used one-sample t-tests to compare percentages of adolescent followers of the selected brands’ accounts versus all social media accounts, independent samples t-tests to compare followers of sugary versus low-calorie drink brands, and linear regression to examine associations between youth-targeted marketing practices and the percentages of adolescent followers. …”
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“…The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. …”
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“…In the current study, Natal plum was added to mango pulp at different ratios (mango and Natal plum (5:1, 3:1, 2:1)) to develop a healthy-functional snack (fruit leather). The effects of added Natal plum on the availability of antioxidant constituents and in vitro antioxidant properties of a mango-based fruit leather were evaluated by comparing with mango fruit leather. …”
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“…Lifestyle behaviours including screen time, physical activity, calorie-rich snack consumption and sugar-sweetened beverages consumption were measured via a parental questionnaire. …”
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“…Participants demonstrated improvements in food security status (p = 0.030), cooking confidence (p = 0.001), food preparation behaviours (p = 0.006), nutrition knowledge (p = 0.033), vegetable consumption (p = 0.043), and a reduction in intake of sugar-sweetened beverages (p = 0.017), and salty snack foods (p = 0.011). The interviews revealed that participants learned to stretch their food budgets and make meaningful changes to their food utilisation (a key dimension of food security). …”
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“…Scores of breakfast, lunch, dinner, snack, considered jointly as independent variables, were moderately but positively and significantly associated with the Healthy Eating Index (Pearson correlation 0.6). …”
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“…The results revealed reduced snack consumption following the food-response/inhibition training compared to the food-response training. …”
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“…Inspired by the stiffening albumen gel of tea eggs, a traditional Chinese snack, high-strength NP hydrogels are constructed by simply soaking in aqueous solution of tea polyphenols (TP), an active ingredient extracted from tea. …”
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“…The results highlighted that 85.2% (N = 75) of the patients ate breakfast regularly, and 64.3% (N = 72) consumed fruit as an afternoon snack. However, 21.6% (N = 19) did just “often” home workouts, and 50.0% (N = 44) reported an increase of feeling hungry with “sometimes” frequency. …”
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“…Poor mental health was significantly related to a higher excess weight prevalence (odds ratio (OR) = 1.18 with 95% confidence interval (0.17–1.19)) and an unhealthier lifestyle i.e., more smoking, sleep problems, disordered eating, soft-drink, and alcohol consumption; while less fruit/vegetables and physical activity and even lower snack intake. Associations were often gender- and age-specific e.g., poor mental health was only related to less snacking in men and middle-adulthood, while an association with more snacking appeared in youth (<25 years). …”
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“…Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). …”
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“…Further, it has been established that both, watching TV or playing video games lead to an increased snack intake and a lower rating of perceived taste intensity. …”
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“…Specifically, we explore how the attraction effect (i.e., adding a decoy to a choice set) can nudge people to choose a healthy snack. The results of our choice experiment indicate that adding a decoy (i.e., a less attractive food alternative) to a self-control situation (i.e., choosing between a healthy and an unhealthy food alternative) can help people maintain self-control and choose the healthy option. …”
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“…Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. …”
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“…The pandemic was associated with an increase in the consumption of high-calorie snack foods. The total amount of food in homes during lockdown compared with before the pandemic increased 50%. …”
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“…Cookies enriched with wild-grown fruits could constitute a promising novel snack food.…”
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“…Four dietary patterns were identified for both groups: “Traditional”, “Snack”, “Western”, “Cardioprotective”. There was an increase in the variances of the “Cardioprotective” pattern in both groups. …”
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“…Furthermore, dried apple snack was evaluated as a carrier for probiotics for 28 days. …”
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“…Using electrodes distributed throughout cortical and subcortical structures, human epilepsy patients performed an auction task where they repeatedly reported the subjective values they placed on snack food items. High-gamma activity in many cortical and subcortical sites including the OFC positively correlated with subjective value. …”
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“…Students ate more bread, cereals, and meat at dinner than during the other meals and snacks. Fruit was consumed more during snacks than at the other meals by all students. …”
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