Attentional biases for food stimuli in external eaters: Possible mechanism for stress-induced eating?

External eaters reportedly increase snack intake when stressed, which could be due to an attentional shift towards food stimuli. Attentional biases for food stimuli were tested in high and low external eaters in stress and control conditions, using a computerised Stroop. A significant interaction was observed between external eating group and condition for snack word bias. This suggested that low external eaters have a greater bias for snack words when unstressed and that stressed, high external eaters have a greater bias for snack words than stressed, low external eaters, which could contribute to stress-induced snack intake in high external eaters

Effect of Wakame and Carob Pod Snacks on Non-Alcoholic Fatty Liver Disease

Snacks combining different functional ingredients could represent a useful therapeutic strategy against NAFLD. The present study aimed to analyze the effect of two snack formulations based on carob and wakame flour in the treatment for NAFLD in rats. For this purpose, metabolic syndrome was induced in 50 adult rats by a high-fat high-fructose diet over eight weeks. After this period, rats were fed either normal calorie diets supplemented or not with snack A (1/50 wakame/carob pod) and snack B (1/5 wakame/carob pod) for four additional weeks. After sacrifice, liver composition and serum parameters were analyzed. Different pathways of triacylglycerol metabolism in liver were studied including fatty acid oxidation, fatty acid synthesis, triglyceride assembly and release, fatty acid uptake and glucose uptake. Oxidative stress was also measured. Snack treatment, and mainly B snack, reduced liver triacylglycerol levels by increasing fat oxidation. Moreover, this snack reduced oxidative stress. Therefore, this snack formulation could represent an interesting tool useful for fatty liver treatment.This study has been supported by the National Institute for Agricultural and Food Research and Technology of Spain (INIA: RTA2014-0037-C02), Instituto de Salud Carlos III (CIBERobn) and Basque Government (IT-572-13)

SNACK PEANUTS PURCHASE PATTERN: EFFECTS OF NUTRITIONAL CONSIDERATIONS AND HOUSEHOLD CHARACTERISTICS

This study examines the effect of a meal planner's nutritional awareness, exercise habits, and household socioeconomic characteristics on market participation and frequency of purchase of snack peanuts. Data are from a household survey of 2880 U.S. households collected by Gallup in 1997. Statistical tests showed that a double-hurdle or Cragg model best represented consumers' participation and purchase level decisions in the snack peanut market. The results indicated that meal planner's nutritional considerations while making food purchase decisions had little effect on the participation level decisions, but did affect purchase frequency of snack peanuts. Those household meal planners who were overly concerned about undesirable nutritional factors tended to decrease their purchase of snack peanuts. Promotion of snack peanuts on the basis of nutritional benefits through health professional and media is a useful tool to increase purchase frequency.Food Consumption/Nutrition/Food Safety,

Household Snack-Food Purchases: Does Nutrition Matter?

Purchase patterns for two types of snack foods--pretzels and popcorn, and potato, corn, and tortilla chips--were analyzed using the data from a national survey. The study examined the effect of socio-economic and lifestyle factors including nutritional awareness and exercise habits of household respondents on snack-food purchase. A geometric-hurdle count-data model that distinguished between market-participation and purchase-frequency decisions revealed that the decision to participate in the market for snack food was separate from the purchase-level decision. Pretzels and popcorn consumers were unaffected by nutrition consideration of any kind. However, respondents who were overly concerned about desirable nutritional factors were unlikely to be buyers or potential buyers of snacks such as potato, corn, and tortilla chips.Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,

Uses and abuses of snack foods in child health

Snack foods, though regarded as unhealthy, are widely eaten by children, particularly those with eating and feeding difficulties. This article outlines the ways in which paediatricians have traditionally made use of snack foods as incentives and then reviews the key nutritional and practical characteristics of commonly eaten snack foods, to allow practitioners to evaluate their role in the child's diet. Generally savoury snacks are preferable to sweet, while dry foods are preferable to drinks or semiliquid desserts. Many ostensibly healthy snacks are also rich in sugar or fat. Eaten in addition to other meals, snack foods may lead to obesity or else displace family foods, but the instant appeal of snack foods can be exploited to introduce young children to otherwise aversive sensations and tastes and can prove a useful path towards a more diverse future diet. If a reasonable variety of snack foods are taken, this will still form a fairly balanced, if non-ideal, diet

Development of compressed nonsweet, flavored snack foods to be used in the Apollo food system Final report, 5 Jan. 1970 - 30 Apr. 1971

Compressed, coated, freeze dried, nonsweet, cheese and meat flavored snack cubes for Apollo food syste

Adolescent television viewing and unhealthy snack food consumption: the mediating role of home availability of unhealthy snack foods

Objective To examine whether home availability of energy-dense snack foods mediates the association between television (TV) viewing and energy-dense snack consumption among adolescents.Design Cross-sectional.Setting Secondary schools in Victoria, Australia.Subjects Adolescents (n 2984) from Years 7 and 9 of secondary school completed a web-based survey, between September 2004 and July 2005, assessing their energy-dense snack food consumption, school-day and weekend-day TV viewing and home availability of energy-dense snack foods.Results School-day and weekend-day TV viewing were positively associated with energy-dense snack consumption among adolescent boys (β = 0·003, P < 0·001) and girls (β = 0·03, P < 0·001). Furthermore, TV viewing (school day and weekend day) were positively associated with home availability of energy-dense snack foods among adolescent boys and girls and home availability of energy-dense snack foods was positively associated with energy-dense snack food consumption among boys (β = 0·26, P < 0·001) and girls (β = 0·28, P < 0·001). Home availability partly mediated the association between TV viewing and energy-dense snack consumption.Conclusions The results of the present study suggest that TV viewing has a significant role to play in adolescent unhealthy eating behaviours. Future research should assess the efficacy of methods to reduce adolescent energy-dense snack food consumption by targeting parents to reduce home availability of energy-dense foods and by reducing TV viewing behaviours of adolescents

KAJIAN UMUR SIMPAN SNACK KERNAS IKAN TONGKOL (Euthynnus affinis) MENGGUNAKAN MODEL ARRHENIUS

The purpose of this researchis to determine the best use of cinnamon as an antimicrobial in snack kernas, and know the age of snack savory snack fish kernas with Arrhenius model. This research was conducted to estimate the shelf life of snack kernas using Arrhenius method by storing kernas at different storage temperature that is 25 o C, 35 o C and 40 o C for 5 days and observed change of product quality every day. Parameters analyzed were moisture content, total microbial count and protein content.. The use of cinnamon extract in a tuna snack can slow the damage caused by the increase in water content. Based on the result of water content analysis on snack kernas of tuna obtained product age at each temperature is 6 days at temperature 25 o C, 3 day at temperature 35 o C and 2 day at temperature 40 o C. Based on the result of total microbial analysis on snack kernas of tuna obtained product age at each temperature is 4 days at 25 o C, 3 days at 35 o C, and 2 days at 40 o C. Based on the results of analysis of protein content in snack kernas of tuna obtained age of store product at each temperature is 48 days at temperature 25 o C, 28 day at temperature 35 o C, and 23 day at temperature 40 o C. Keywords: fish snack, tuna, shelf life, water content, protein content, total microbe

KAJIAN PENAMBAHAN KAYU MANIS TERHADAP UMUR SIMPAN KERNAS IKAN TONGKOL (Euthynnus affinis) MENGGUNAKAN MODEL ARRHENIUS

Penelitian ini bertujuan untuk mengetahui penggunaan konsentrasi kayu manis sebagai antimikroba dalam snack kernas, dan mengetahui umur simpan snack kernas ikan tongkol dengan model Arrhenius. Penelitian ini dilakukan untuk menduga umur simpan snack kernas ikan tongkol menggunakan metode Arrhenius dengan cara menyimpan kernas pada suhu penyimpanan yang berbeda yaitu 25oC, 35oC dan 40oC selama 5 hari dan diamati perubahan mutu produk setiap hari. Parameter yang dianalisis adalah kadar air, jumlah total mikroba dan kadar protein. Penggunaan ekstrak kayu manis pada snack kernas ikan tongkol dapat memperlambat kerusakan yang disebabkan oleh peningkatan kadar air. Berdasarkan hasil analisis kadar air pada snack kernas ikan tongkol didapat umur simpan produk pada masing-masing suhu adalah 6 hari pada suhu 25oC, 3 hari pada suhu 35oC dan 2 hari pada suhu 40oC. Berdasarkan hasil analisis total mikroba pada snack kernas ikan tongkol didapat umur simpan produk pada masing-masing suhu adalah 4 hari pada suhu 25oC, 3 hari pada suhu 35oC, dan 2 hari pada suhu 40oC. Berdasarkan hasil analisis kadar protein pada snack kernas ikan tongkol didapat umur simpan produk pada masing-masing suhu adalah 48 hari pada suhu 25oC, 28 hari pada suhu 35oC, dan 23 hari pada suhu 40oC. Kata kunci : snack ikan, ikan tongkol, umur simpan, kadar air, kadar protein, total mikro