“…Otherwise, the intake of soft drinks (P = 0.001), sweets (P < 0.001), and salty snacks (P < 0.001) were significantly increased. Cooking at home increased 46.4%, and home-delivered meals did not change. …”
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“…Other top sources of WG included rice, bread products, other breakfast cereals, salty snacks, cereal grains and flours, pasta, and sweet snacks. …”
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“…A modified food frequency questionnaire was used to measure dietary behaviors (fruit, vegetables, fish, and unhealthy snacks). The Dutch Short Questionnaire to ASsess Health was used to measure the weekly minutes of moderate-to-vigorous PA (MVPA). …”
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“…There was also a significant impact on meal frequency of 0.9 meals/snacks in the previous 24 hours, with girls in A&T areas consuming 4.0 meals/snacks out of 6 eating times compared to 3.2 in control areas. …”
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“…The cold meals (breakfast, dinner) are especially rich in calcium and vitamin B2, due to the preferential use of dairy/milk in these meals. The two optimized snacks have a surprisingly balanced nutrient profile, each contributing nearly 12% of the daily energy intake. …”
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“…According to the largest group of respondents, the frequency of handwashing, eating sweets and snacks, surfing the Internet, and using drugs/legal highs increased the most during the pandemic. …”
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“…CONCLUSION: Consumption of packaged confectioneries, savory snacks, and deep-fried foods appeared common, while SSB consumption was relatively low. …”
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“…Independent variables included age, sex, race, material status, education, BMI, taste preference, regular meals, midnight snacks, sugared beverage/coffee consumption, and smoking/drinking status. …”
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“…Significant age- differences were observed for Snacking and convenience F(2,114) = 6.22, p < .05; social dependence F(2,114) = 3.87, p < .05 and height dissatisfaction F(2,114) = 8.79, p < .05. …”
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“…We also evaluated the impact of the labels across food categories (ready-made foods, dairy beverages, non-dairy beverages, salty snacks, and breakfast cereals) and sociodemographic subgroups. …”
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“…CONCLUSIONS: The most important correlates of weight gain during confinement were an increased consumption of sweet or salty snacks and being less physically active. These findings confirm the impact of diet and exercise on short term weight gain and plead to take more action, in supporting people to achieve healthier behaviours in order to tackle overweight and obesity, especially during the COVID-19 pandemic.…”
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“…Eight of 11 features were associated with percent energy from fat, including restaurant food for family meals, salty snacks and sweets availability, less healthy beverages availability, food placement, meal preparation, frequency of shopping for fruit, family eating with the TV on, and having a TV in the dining area. …”
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“…The average free sugar consumption was 19 g/day, accounting for an average of 3% of the total caloric intake. Snacks and breakfast were the meals with the highest content of free sugars. …”
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“…Average energy intake during the reported breakfasts, lunches, dinners or snacks separately did also not correlate with total sleep time. …”
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“…In view of these details, pulses and legumes provide immense opportunities for its inclusion in manufacturing snacks and sports foods.…”
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“…Muffins are snacks made from flour and chocolate and preserved with synthetic additives. …”
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“…A significant difference was present in dental caries among children with mothers in the MI group, while no difference was present in in-between snacking and frequency of toothbrushing between both the groups. …”
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“…RESULTS: We identified seven dietary components of children’s dietary intake patterns, namely: fruits and vegetables, snacks and treats, coffee and bread, milk, cheese and processed meats, rice and beans and carbohydrates. …”
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“…A logistic regression showed that for female students, perceived stress was associated with frequent consumption of sweets, cake/cookies, snacks and beverages and less frequent consumption of fruits and vegetables. …”
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“…Although estimation accuracy was not affected by the viewing angle, the type of meal mattered, with slightly worse performance for cooked meals than for breakfasts and snacks. Segmentation adjustment was required for 7 of the 128 items. …”
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