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

Snacks Habits, Needs, and Ideas

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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

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

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

Improving School Foods Through the Team Nutrition Program: New Findings From U.S. Elementary Schools

Highlights findings about participation in the USDA initiative. Compares the availability of fresh fruit, whole grains, salads, and low-fat milk, as well as salty snacks, baked goods, and ice cream by year and in participant and non-participant schools

Sensitivity to reward and adolescents’ unhealthy snacking and drinking behavior: the role of hedonic eating styles and availability

Background: Although previous research found a positive association between sensitivity to reward (SR) and adolescents' unhealthy snacking and drinking behavior, mechanisms explaining these associations remain to be explored. The present study will therefore examine whether the associations between SR and unhealthy snack and/or sugar-sweetened beverage (SSB) intake are mediated by external and/or emotional eating and if this mediation is moderated by availability at home or at school. Methods: Cross-sectional data on snacking, availability of snacks at home and at school, SR (BAS drive scale) and external and emotional eating (Dutch eating behavior questionnaire) of Flemish adolescents (n = 1104, mean age = 14.7 +/- 0.8 years; 51 % boys; 18.0 % overweight) in 20 schools spread across Flanders were collected. Moderated mediation analyses were conducted using generalized structural equation modeling in three steps: (1) direct association between SR and unhealthy snack or SSB intake, (2) mediation of either external or emotional eating and (3) interaction of home or school availability and emotional or external eating. Results: Partial mediation of external eating (a*b = 0.69, p < 0.05) and of emotional eating (a*b = 0.92, p < 0.01) in the relation between SR and intake of unhealthy snacks was found (step 2). The relation between SR and SSB intake was not mediated by external or emotional eating (step 2). No moderation effects of home or school availability were found (step 3). Conclusion: Our findings indicate that the association between SR and the consumption of unhealthy snacks is partially explained by external and emotional eating in a population-based sample of adolescents irrespective of the home or school availability of these foods