Adding a reward increases the reinforcing value of fruit

Adolescents' snack choices could be altered by increasing the reinforcing value (RV) of healthy snacks compared with unhealthy snacks. This study assessed whether the RV of fruit increased by linking it to a reward and if this increased RV was comparable with the RV of unhealthy snacks alone. Moderation effects of sex, hunger, BMI z-scores and sensitivity to reward were also explored. The RV of snacks was assessed in a sample of 165 adolescents (15.1 (SD 1.5) years, 39.4% boys and 17.4% overweight) using a computerised food reinforcement task. Adolescents obtained points for snacks through mouse clicks (responses) following progressive ratio schedules of increasing response requirements. Participants were (computer) randomised to three experimental groups (1: 1: 1): fruit (n 53), fruit + reward (n 60) or unhealthy snacks (n 69). The RV was evaluated as total number of responses and breakpoint (schedule of terminating food reinforcement task). Multilevel regression analyses (total number of responses) and Cox's proportional hazard regression models (breakpoint) were used. The total number of responses made were not different between fruit + reward and fruit (b -473; 95% CI -1152, 205, P=0.17) or unhealthy snacks (b 410; 95% CI -222, 1043, P = 0.20). The breakpoint was slightly higher for fruit than fruit + reward (HR 1.34; 95% CI 1.00, 1.79, P=0.050), whereas no difference between unhealthy snacks and fruit + reward (HR 0.86; 95% CI 0.62, 1.18, P=0.34) was observed. No indication of moderation was found. Offering rewards slightly increases the RV of fruit and may be a promising strategy to increase healthy food choices. Future studies should however, explore if other rewards, could reach larger effect sizes

The effectiveness of a social media intervention for reducing portion sizes in young adults and adolescents

open access journalAbstract Objective: Adolescents and young adults select larger portions of energy-dense food than recommended. The majority of young people have a social media profile, and peer influence on social media may moderate the size of portions selected. Methods: Two pilot-interventions examined whether exposure to images of peers’ portions of high-energy-dense (HED) snacks and sugar-sweetened-beverages (SSBs) on social media (Instagram) would influence reported desired portions selected on a survey. Confederate peers posted ‘their’ portions of HED snacks and SSBs on Instagram. At baseline and intervention end participants completed surveys that assessed desired portion sizes. Results: In intervention 1, Undergraduate students (N=20, Mean age=19.0y, SD=0.65y) participated in a two-week intervention in a within-subjects design. Participants reported smaller desired portions of HED snacks and SSBs following the intervention, and smaller desired portions of HED snacks for their peers. In intervention 2, adolescents (N=44, Mean age=14.4y, SD=1.06y) participated in a four-week intervention (n=23) or control condition (n=21) in a between-subjects design. Intervention 2 did not influence adolescents to reduce their desired reported portion sizes of HED snacks or SSBs relative to control. Conclusions: These preliminary studies demonstrated that social media is a feasible way to communicate with young people. However, while the intervention influenced young adults’ reported desired portions and social norms regarding their peers’ portions, no significant impact on desired reported portion sizes was found for HED snacks and SSBs in adolescents. Desired portion sizes of some foods and beverages may be resistant to change via a social media intervention in this age group

Snacks Habits, Needs, and Ideas

PDF pages:

Microbiological safety evaluation of snacks sold in fast food shops in Ota, Ogun state, Nigeria.

The microbial quality of snacks (ready to eat foods) sold in Ota, Ogun State was investigated. A total of 100 different samples from 3 vending sites namely, a University Cafeteria, a top class snacks bar and a local kiosk were analyzed for total aerobic plate count, coliform count and for specific pathogens and fungi. The University Cafeteria had mean total aerobic plate count and coliform count ranging from 1.1x103-3.0x104 and 1.0x102-2.2x103. The snacks bar had mean total aerobic plate count and coliform count ranging from 2.0x103-5.8 x 105 and 1.4x102 -1.8x105 while the local kiosk had mean total aerobic plate count and coliform count ranging from 2.1 x 103-5.4x105 and 1.0x102 -8.0 x 104 respectively. The fungal counts from the three sites are within 1.0 x102- 4.0x102. Six different bacterial and three fungal isolates were identified to include E. coli, S. aureus, Bacillus cereus, Enterococcus, Klebsiella spp, Pseudomonas spp and Aspergillus niger, Penicillium spp and Mucor. The presence of E. coli and Enterococci which are indicator organisms call for concern. Adoption of good manufacturing practice and hazard analysis critical control point (HACCP) are necessary to preventing occurrence of food borne illness

Sweetened beverages, snacks and overweight: findings from the Young Lives cohort study in Peru

OBJECTIVE: To determine the association between consumption of snacks and sweetened beverages and risk of overweight among children. DESIGN: Secondary analysis of the Young Lives cohort study in Peru. SETTING: Twenty sentinel sites from a total of 1818 districts available in Peru. SUBJECTS: Children in the younger cohort of the Young Lives study in Peru, specifically those included in the third (2009) and the fourth (2013) rounds. RESULTS: A total of 1813 children were evaluated at baseline; 49·2 % girls and mean age 8·0 (sd 0·3) years. At baseline, 3·3 (95 % CI 2·5, 4·2) % reported daily sweetened beverage consumption, while this proportion was 3·9 (95 % CI 3·1, 4·9) % for snacks. Baseline prevalence of overweight was 22·0 (95 % CI 20·1, 23·9) %. Only 1414 children were followed for 4·0 (sd 0·1) years, with an overweight incidence of 3·6 (95 % CI 3·1, 4·1) per 100 person-years. In multivariable analysis, children who consumed sweetened beverages and snacks daily had an average weight increase of 2·29 (95 % CI 0·62, 3·96) and 2·04 (95 % CI 0·48, 3·60) kg more, respectively, than those who never consumed these products, in approximately 4 years of follow-up. Moreover, there was evidence of an association between daily consumption of sweetened beverages and risk of overweight (relative risk=2·12; 95 % CI 1·05, 4·28). CONCLUSIONS: Daily consumption of sweetened beverages and snacks was associated with increased weight gain v. never consuming these products; and in the case of sweetened beverages, with higher risk of developing overweight

Perancangan Buku Ilustrasi Karakter Jajanan Tradisional Khas Surabaya dengan Teknik Vektor Guna Meningkatkan Minat Anak pada Produk Lokal

Traditional snacks currently almost alienated and less attractive to Surabaya residents, especially the children because of the emergence of a wide range of modern snacks. This happens because of lack of awareness of local people to appreciate and preserve the genuine products from the area of Surabaya. Traditional snacks including one culture that must be preserved, therefore the purpose of this research is to design book character illustration of traditional snacks Surabaya to improve a child's interest in local products. Traditional snacks are part of the culture of each city in Indonesia where the snacks are. In the midst of modern meal in Surabaya, which serves a variety of selection, Surabaya typical traditional snacks began to be forgotten among the children. From the analysis of these data, obtained keyword "primary" (main). The main concept can also be interpreted as the most prominent of the rival, through the selection of colorful designs that are expected to be more prominent traditional snacks of modern snacks (snack) or other snacks are more popular today. Children disinterest towards local products due to the lack of recognition of traditional snacks to them. Traditional snacks is also a cultural diversity depends on the region of origin. Currently traditional snacks has been a loss of identity or less popular among children. The design of character for each traditional Surabaya's snack is expected to attract the interest of children on local products, because in their age is still fairly early, they will be more interested in matters it is easy to understand, such as cartoons, drawings of characters, mascot image and so on

Dentists and dietitians: recommendations of snacks and dental caries experience among kindergarteners”

Parents receive diet recommendations for their children from dentists and dietitians, but a conflict of diet suggestions has been reported. This research was conducted to investigate dental caries experiences in children consuming snacks that were recommended by dentists and/or dietitians. A total of 442 kindergarteners under went dental examinations, and their caregivers filled out questionnaires. Snacks were sorted by name. Three dentists and three dietitians determined whether they would recommend these snacks. The snacks were divided into four categories: snacks recommended by both groups, snacks recommended by neither, snacks recommended only by dentists, and snacks recommend only by dieticians. Children were assigned to particular groups based on their primary snack consumption. The children’s caries experiences (dft) were compared among the four groups. The agreement level on the recommended snacks between dietitians and dentists was moderate (Kappa=0.43). Thirty-nine snacks were identified; 13 recommended by neither, 4 recommended by dietitians, 7 were recommended only by dentists, and 15 were recommended by both. The mean (standard deviation) of dft amongthe children was 4.66 (3.81), 2.66 (3.17), 3.21 (3.37), and 4.02 (4.02), and respectively. The ANOVA and Tukey post-hoc tests indicated that children who consumed snacks recommended only by one professional, dietitian or dentist, have significantly fewer dental caries than children who consumed snacks recommended by neither professional. (ANOVA: F=4.494, p=0.004, Tukey post-hoc test: p=0.007 and p=0.046, respectively). Dentists can recommend snacks that are nutrient dense, even though it contains sucrose

ANALISIS PSIKOLOGIS KONSUMEN REMAJA TERHADAP KEPUTUSAN PEMBELIAN PRODUK “JAJANAN” ONDE–ONDE DI MOJOKERTO

Consumers teenagers growing in number and in terms of behavior change psychology along with the development of social, economic and cultural. The attitude of traditional snacks particular product selection onde-onde is an expression of adolescent consumers who experience changes constantly adjust to motivation, perception, learning, beliefs and attitudes, which as one of the factors that influence the psychological attitudes of consumers in product selection snacks onde-onde. This study aims to identify, determine consumer perceptions of adolescents and to analyze the factors that influence adolescent psychological consumers on product purchasing decisions snacks onde - onde Mojokerto. Consumer preferences teen neighbor snacks Mojokerto onde-onde on purchase decisions are consuming products Adolescent snacks Mojokerto onde-onde just try and snack when gathered with family on certain days. Consumer perceptions about products teenager snacks Mojokerto onde-onde on purchasing decisions that teens consider snacks onde-onde have a good quality, size snacks Mojokerto onde-onde are quite large, and a sense of belonging snacks onde-onde pretty good, soft textured, the condition is still in warm state, and quite useful but less popular among teenagers. Psychological factors are motivation, perception, learning, beliefs and attitudes jointly influence the purchasing decisions snacks products Mojokerto onde-onde. Keywords: Psychological consumers, adolscent, onde-onde snack

Development of non-sweet, flavored food cubes

Food cubes exhibit flavor and quality stability for periods of four weeks in 100 deg F environment. They are suitable for field rations, emergency rations or snacks and should interest the food processing industry