“…High consumption of delicious foods, such as chocolates, is considered excellent snacks, capable of converting from health‐threatening to great functional foods. …”
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“…The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. …”
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“…This system can replicate the differences in dental damage caused by differences in meals, snacking frequencies, and lifestyle rhythms, making it useful in cariology, preventive dentistry research, and oral care product development. …”
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“…This study aimed to explore the direct and indirect pathways from night work to glycemic levels, considering the role of physical activity, waist circumference and snacking using data from ELSA-Brasil. MATERIALS AND METHODS: A structural equation model was used to confirm the pathways from night work to glycemic levels. …”
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“…Most primary schoolchildren’s lunchboxes contained sweets, sugar-sweetened beverages, and snacks. A few lunchboxes contained fruits and vegetables. …”
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“…Sixty-eight percent of vending snacks were chocolate bars and chips while 57% of beverages were sugar sweetened. …”
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“…Non-overweight students consumed significantly more carbohydrate and fibre, and significantly less fat and high calorie beverages, and had a higher frequency of consuming breakfast and snacks compared to overweight or obese students. Both non-overweight and overweight students were significantly more active than obese students. …”
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“…Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are flexible sheets that have a concentrated fruit flavor and nutritional aspects. …”
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“…Results showed that bank workers were aware of the nutritive value of foods, and that eating practices commonly adopted included skipping breakfast, eating breakfast at work, buying food at work from the bank canteen, eating in between meals, buying snacks as lunch, and consuming soft drinks daily, among others. …”
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“…Children consumed 2.9 meals and 2.4 snacks each day. Among children who received anything from childcare, childcare provided 36.2% of their foods and drinks. …”
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“…Secondly, both the particle swarm optimization (PSO) and BP neural network were implemented to optimize initial weights and threshold to obtain the optimal parameter, and a model was constructed to predict the amount of coliform bacteria in Dai Special Snacks, Sa pie, based on PSO-BP neural network model. …”
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“…This study focused on the sensory and biometric responses of consumers towards insect-based food snacks and machine learning modeling. Results showed higher liking and emotional responses for those samples containing insects as ingredients (not visible) and with no insects. …”
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“…Identified risk factors for weight gain during COVID-19 self-quarantine are the following: increased sedentary behaviors, decreased physical activity, increased snacking frequency (particularly after dinner), increased alcohol intake, decreased water intake, emotional eating, decreased sleep quality, and being overweight/obese. …”
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“…The people who are obese because of bad feeding habits (snacking, junk food, overfeeding) and inactivity should adopt more healthy behaviours. …”
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“…Higher frequency and stronger pungency degree in spicy food positively correlated with preference for salty taste, eating snacks/deep-fried foods, tea/alcohol drinking and tobacco smoking. …”
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“…More than half of the respondents in the sample increased their consumption of sweets and snacks during confinement, while the consumption of fresh products decreased. …”
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“…A dietary inflammatory index (DII) was created with positive or negative values depending on the inflammatory potential of different foods, vegetables, fruits, nuts, legumes, meat, fish, eggs, yogurt, milk, cheese, industrial pastries, salty snacks, fast food, and soft drinks. The scores from before and during confinement were compared. …”
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“…In addition, saying “no” to high-calorie foods in the form of snacking and ultra-processed food was the key to improving subjects’ nutritional status.…”
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“…Health education programs should prevent the emergence of unfavourable dietary habits such as skipping breakfast or other meals or limiting the consumption of fruits and vegetables and frequently replacing them with high-energy snacks.…”
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“…Higher IQ was also linked with dietary behaviours that may or may not be linked with poorer health outcomes (i.e. being more likely to have skipped a meal (1.10, 1.03 to 1.17, p = .005) and snacked between meals (1.37, 1.26 to 1.50, p < .001) in the previous week). …”
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