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At least 199 records · Page 11Linked to original sources

PubMed2026

Effects of exercise snacking on neuromuscular performance in insufficiently active adults: A systematic review and meta-analysis.

OBJECTIVE: To examine the effects of exercise snacking (ES) on neuromuscular performance in insufficiently active adults. METHODS: Six databases were searched from inception to July 17, 2026. Randomized controlled trials and non-randomized studies of interventions involving insufficiently active adults undertaking ES interventions were included. Outcomes were functional performance, muscular strength, and muscular power. A three-level random-effects meta-analysis was performed. Risk of bias was assessed with RoB 2 or ROBINS-I, and certainty of evidence was evaluated using GRADE. RESULTS: Nine studies (13 reports) involving 313 participants were included. In the primary three-level model, ES showed a small positive overall effect on neuromuscular performance (g = 0.37, 95% CI 0.16-0.58, p = 0.001), which remained supported under trial-clustered robust inference with small-sample adjustment. Domain-specific estimates for muscular power/velocity, functional performance, and muscular strength were positive but imprecise and were not statistically supported after small-sample robust adjustment. Robust moderator tests provided no evidence of between-subgroup differences, and the certainty of evidence was low for all outcomes. CONCLUSION: Current low-certainty evidence suggests that ES may produce a small improvement in overall neuromuscular performance. However, domain-specific effects remain uncertain because of the limited number of independent trials, and the overall prediction interval crossed zero, indicating uncertainty across future populations and settings. Larger, preregistered randomized controlled trials are needed to confirm these preliminary findings.

Adult↗

PubMed1993

Effect of time, temperature and humidity on biodeterioration of corn cake snack.

Food spoilage microorganisms representing 5, 6 and 10 genera of moulds, yeasts and bacteria, respectively were isolated from corn cake snack. Each of the samples analysed had initial pH value favourable to microbial growth and activities while only 28% had spoilage-enhancing moisture contents (> 13%). The effect of temperature and relative humidity (RH) on biodeterioration during a 24-day storage period was determined by monitoring changes in the pH and total microbial colony counts. Whereas very little or no deterioration was recorded for samples contained in 51% and 71% RH chambers at 30 and 45 degrees C, substantial deterioration was obtained at the same temperatures under 89.5% and 100% RH. At 15 degrees C, very little or no deterioration was detected except under 79.5%, 89.5% and 100% RH when slight spoilage changes were recorded as from the 12th or 18th day. The overall results show that the obtained colony counts and pH values monitor spoilage equally.

Bacteria↗

PubMed2004

Physical evaluation of a maize-based extruded snack with curry powder.

Response surface methodology was used to analyze the effect of screw speed (200-280 rpm), feed moisture (13.0-17.0%, wet basis), and curry powder (6.0-9.0%) on the bulk density, lateral expansion, and firmness of maize-based extruded snack with curry powder. Regression equations describing the effect of each variable on the responses were obtained. Responses were most affected by changes in feed moisture followed by screw speed and curry powder (p < 0.05). Lateral expansion increased linearly as the amount of curry powder added was increased whereas a quadratic increase was obtained in lateral expansion with decreasing feed moisture. The firmness of samples was increased with an increase in feed moisture. The bulk density of samples was increased with increasing feed moisture and screw speeds. Radial expansion was found to be a better index to measure the physical properties of the extruded product indicated by a higher correlation coefficient.

Chemical Phenomena↗

PubMed1997

Randomized, double-blind, placebo-controlled, consumer rechallenge test of Olean salted snacks.

Olestra is a zero-calorie fat substitute that is neither digested nor absorbed. A randomized, double-blind, placebo-controlled, within-subject, crossover rechallenge study was conducted to compare the occurrence of gastrointestinal symptoms after ingestion of chips made with Olean brand of olestra or conventional triglycerides in subjects who had previously experienced gastrointestinal symptoms they attributed to consuming Olean. A total of 57 male or female subjects received 2 oz of Olean potato chips or triglyceride potato chips at each of four weekly site visits. The occurrence of gastrointestinal effects after product consumption was noted in follow-up telephone interviews 3 to 5 days after each visit. There was no significant difference in the frequency of any gastrointestinal symptoms (abdominal cramping, diarrhea, loose stools) following consumption of Olean chips or triglyceride chips, and the severity of diarrhea, loose stools, and abdominal cramping was similar. We conclude that consumption of a 2-oz serving of Olean chips is no more likely to result in reports of gastrointestinal symptoms than consumption of triglyceride snacks as a part of the usual diet, even in individuals who have claimed intolerance to Olean. The data suggest that subjects who previously experienced symptoms that they attributed to consuming products made with Olean may have mistakenly attributed their symptoms to these products.

Adolescent↗

PubMed1993

Palm oil and soybean oil as fry fats: sensory acceptability of a deep-fat fried Nigerian snack food.

The objective of the project was to compare the acceptability of a African snack product, chin-chin, when fried in soybean, palm, palm olein and palm stearin oils. Forty complete responses were obtained from volunteer judges who were attending an agricultural exposition sponsored by the University of Nebraska. After tasting all products, the judges gave slightly better rating scores to the palm stearin fried chin-chin than to the soybean oil fried products (p < 0.10) with the palm olein and palm oil fried products being given intermediate scores. The forced ranking evaluation gave directionally similar results but, because of smaller variation among scores, these differences were significantly different at the p < 0.05 levels. Since differences in acceptability scores were very small, these results suggest that improvement in nutritional value achieved by feeding a less saturated oil (soybean oil) may be worth the slight decline in taste/odor acceptability in comparison to a more highly saturated fry fat (palm olein oil).

Cooking↗

PubMed1988

Formulation, acceptability, chemical composition and in vitro digestibility of novel snack food and meat ball analogue.

Potato purée and wheat flour were blended at a ratio of 7:1 w/w with 2 parts per weight of soybean protein concentrate (SPC) and/or faba bean-protein micellar mass (PMM). Two snack foods were formulated and deep fried. Spices, onion, parsley and chicken stock were added to the aforementioned two recipes to formulate meat ball analogues. Data revealed good acceptability of all products. Moreover, they can be considered as a good source for some essential amino acids; protein (approximately 26%); lipids (approximately 20%); carbohydrates (approximately 48%) and minerals. The in vitro digestibility ranged between 61.0% and 66.9%.

Amino Acids↗

PubMed2004

Late evening snack and the change of blood glucose level in patients with liver cirrhosis.

It has been reported that patients with liver cirrhosis suffer from energy malnutrition and late evening snacks (LES) can be effective for this malnutrition. On the other hand, it is also known that some patients with liver cirrhosis have glucose intolerance as a complication. We have shown that 1 week LES treatment using as an oral supplement with branched chain amino acids significantly reduced an increase of blood glucose level after meals. Fat oxidation rate was significantly decreased with an increased carbohydrate oxidation rate. LES may improve glucose intolerance in patients with liver cirrhosis, at least hospitalized patients.

Journal Article↗

PubMed2005

The effect of a late evening snack in patients with liver cirrhosis.

OBJECTIVES: : As an intervention for energy malnutrition, frequent meals or a late evening snack (LES) has been recently recommended. On the other hand, it has been reported that glucose intolerance is found in approximately 70% of patients with liver cirrhosis. Thus, we investigated which would be better for the improvement of energy malnutrition and glucose intolerance, treatment with LES alone or LES plus divided meals. METHODS: : One group of oral supplementation with one pack of a branched-chain amino acid (BCAA)-enriched nutrient, Aminoleban EN (210kcal), at 10 p.m. LES and the other group with two packs of Aminoleban EN (one pack at 10 p.m. as LES and another pack during the day, i.e. at sometime from 10 a.m. to 3 p.m.) were examined to determine the influence of LES on the blood glucose level, biochemical parameters, and energy metabolism. Twenty-six patients participated in this study. The administration period was 7 days. Metabolic measurements were performed using an indirect calorimeter. RESULTS: : The fat oxidation rate was significantly decreased and the carbohydrate oxidation rate significantly increased in both groups. As a result, respiratory quotient (RQ) was significantly improved. In many cases, the increase of the glucose level after meals seemed to be reduced after LES administration for 1 week. LES could improve energy malnutrition, and correct amino acid imbalance. There was also a significant correlation between non-protein respiratory quotient (npRQ) and the creatinine height index. CONCLUSION: : LES alone improved the energy malnutrition state and glucose intolerance equivalent to LES plus divided meals. Thus, LES may improve glucose intolerance in patients with liver cirrhosis.

Journal Article↗

PubMed2006

Effect of opioid antagonism on conditioned place preferences to snack foods.

Previous research has shown that food-deprived rats acquire conditioned place preferences (CPPs) to sweet liquids that are largely attenuated by the opioid antagonist naltrexone (NAL). This study determined if ad libitum Chow-fed rats can learn CPPs when given relatively brief exposures to different solid snack foods (SFs) -- one high in sugar (Froot Loops cereal: FL) vs. one high in fat (Cheetos: C). Two groups of 16 male rats were trained during 20-min sessions to eat either FL or C in one side of a three-chambered CPP apparatus vs. Chow in the opposite side on alternating days for 20 days. Rats ate considerably more SFs of both types than Chow during the conditioning sessions (SFs: about 23 kcal versus Chow: about 7 kcal). Ten-minute tests for CPPs in the absence of SFs showed that the time spent on SF-conditioned sides increased significantly compared to pre-conditioning tests. Analyses of variance for re-tested CCPs after 0.1, 1.0, 2.5, and 5.0mg/kg NAL showed dose-dependent suppressions of CPPs to both SFs. These data show that consuming sweet or fatty SFs can become reliably associated with environmental cues in the non-deprived state. The endogenous opioid system, which mediates hedonic aspects of palatable food intake, appears to mediate these learned associations.

Analysis of Variance↗

PubMed2001

Point-of-purchase messages framed in terms of cost, convenience, taste, and energy improve healthful snack selection in a college foodservice setting.

OBJECTIVE: To examine the effects of a point-of-purchase (POP) intervention emphasizing various properties of healthful food items on college students' snack purchases. DESIGN: In Study 1, vegetable baskets (containing cut pieces of vegetables), fruit baskets (containing cut pieces of fruit), pretzels, and yogurt were promoted in separate POP interventions. Food sales were monitored over 2-week baseline, 4-week intervention, and 2-week follow-up periods. In Study 2, yogurt was promoted across a 2-week baseline, 12-week intervention, and 2-week follow-up periods and an intercept survey was conducted. SUBJECTS/SETTING: Approximately 2,280 university students were potentially exposed to the intervention, and 72 students responded to the intercept survey. INTERVENTION: POP messages were placed on an 11 x 17-in poster located at the cafeteria entrance, and two 4 x 2.5-in signs placed next to the targeted food item. Messages emphasized the Budget-friendly, Energizing, Sensory/taste, Time efficient/convenient (BEST) stimulus properties of food. MAIN OUTCOME MEASURES: Daily sales of the targeted food items. STATISTICAL ANALYSES PERFORMED: Analyses of variance with Tukey post hoc tests were used to compare food sales during the baseline, intervention, and follow-up periods. RESULTS: In Study 1, yogurt and pretzel sales increased during the intervention and post-intervention periods (P<.05). Interventions had no effect on fruit basket and vegetable basket sales (P>.05), but whole fruit sales increased during the fruit basket intervention and follow-up (P<.05). In Study 2, yogurt sales were significantly greater during the intervention and follow-up periods than at baseline (P<.01). APPLICATIONS/CONCLUSIONS: Using the BEST properties in POP interventions may be beneficial in promoting the consumption of healthful foods among university students, particularly when the targeted foods are priced comparably to less healthful foods.

Canada↗

PubMed2003

Effect of a late evening snack on the blood glucose level and energy metabolism in patients with liver cirrhosis.

BACKGROUND/AIM: Patients with liver cirrhosis suffer from energy malnutrition. Late evening snacks (LESs) have been recently reported to be effective for this. However, it is known that a significant proportion of patients with liver cirrhosis have glucose intolerance as a complication. For this reason, the influence of LES on the blood glucose level should be examined. SUBJECTS/METHOD: We administered an oral supplement with branched-chain amino acids (Aminoleban EN) to patients with liver cirrhosis at 10 P.M. to investigate the changes of the blood glucose level and energy metabolism with an indirect calorimeter. Ten patients (average age, 70; Child A/B/C, 5/4/1) participated in this study. The administration period was 7 days. Blood glucose levels were examined before and after breakfast, lunch, supper and at 10 P.M. RESULTS: (1) The fat oxidation rate was significantly decreased and the carbohydrate oxidation rate significantly increased. As a result, RQ was significantly improved. (2) With many cases, an increase of glucose level after meals seemed to reduce with LES administration for 1 week. (3) BTR was significantly improved. CONCLUSIONS: LES could improve energy malnutrition, correct amino acid imbalance, and ultimately may improve glucose intolerance in patients with liver cirrhosis.

Journal Article↗

PubMed2004

Energy-dense snack food intake in adolescence: longitudinal relationship to weight and fatness.

OBJECTIVE: The longitudinal relationship between the consumption of energy-dense snack (EDS) foods and relative weight change during adolescence is uncertain. Using data from the Massachusetts Institute of Technology Growth and Development Study, the current analysis was undertaken to examine the longitudinal relationship of EDS food intake with relative weight status and percentage body fat and to examine how EDS food consumption is related to television viewing. RESEARCH METHODS AND PROCEDURES: One hundred ninety-six nonobese premenarcheal girls 8 to 12 years old were enrolled between 1990 and 1993 and followed until 4 years after menarche. At each annual follow-up visit, data were collected on percentage body fat (%BF), BMI z score, and dietary intake. Categories of EDS foods considered were baked goods, ice cream, chips, sugar-sweetened soda, and candy. RESULTS: At study entry, girls had a mean +/- SD BMI z score of -0.27 +/- 0.89, consumed 2.3 +/- 1.7 servings of EDS foods per day, and consumed 15.7 +/- 8.1% of daily calories from EDS foods. Linear mixed effects modeling indicated no relationship between BMI z score or %BF and total EDS food consumption. Soda was the only EDS food that was significantly related to BMI z score over the 10-year study period, but it was not related to %BF. In addition, a significant, positive relationship was observed between EDS food consumption and television viewing. DISCUSSION: In this cohort of initially nonobese girls, overall EDS food consumption does not seem to influence weight status or fatness change over the adolescent period.

Adipose Tissue↗

PubMed1993

pH changes in plaque after eating snacks and meals, and their modification by chewing sugared- or sugar-free gum.

Previous studies have suggested that if either sugar-free or sucrose-containing chewing gum is chewed after acidogenic meals or snacks, the plaque pH response to the latter is reduced and the potential for remineralisation of experimental white spot caries lesions is enhanced. This study has compared the effects of both gums on plaque pH (measured by the sampling technique) in 10 subjects who chewed the gums after standard acidogenic challenges (sucrose rinse, cupcake, and fried chicken dinner). The results showed that while both gums can significantly reduce the acid response, sugar-free gum appears more effective.

Adult↗

PubMed2006

Effect of late evening snack with rice ball on energy metabolism in liver cirrhosis.

OBJECTIVE: This study investigates the effects of a late evening snack (LES), of 200 kcal of rice ball, on energy metabolism in cirrhotic patients. Impaired nutritional metabolism has been associated with cirrhosis, and frequent intake of small meals may prevent early-onset starvation, and maintain nourishment in these patients. SUBJECTS: Twenty-one cirrhotic patients and 26 control subjects (Control) were recruited for this study. Patients were subsequently treated by LES (LC-LES) and by a non-LES regimen (LC-NLES). METHOD: Resting energy expenditure and respiratory quotient (RQ) were assessed by indirect calorimetry at 0830, 1130 and 1430. Blood glucose and non-esterified fatty acids (NEFA) were measured just before the energy metabolism measurements. The regular diet included three major meals and LES, at 0900, 1200, 1800 and 2100, respectively. The Control and LC-NLES groups received only the major meals, whereas the LC-LES group received three meals plus 200 kcal LES for 7 days. There was no difference in the total energy intake among Control, LC-NLES and LC-LES groups. RESULTS: Respiratory quotient in LC-NLES was significantly lower than that of Control at 0830. Respiratory quotient value in LC-LES significantly elevated from that in LC-NLES. The RQ values did not differ among Control, LC-NLES and LC-LES at 2 h after the meal (1130 and 1430). Non-esterified fatty acids in LC-LES were lower than that in LC-NLES after overnight fasting. CONCLUSIONS: The ingestion of a 200 kcal rice ball LES can improve the nutritional metabolism in cirrhotic patients.

Basal Metabolism↗

PubMed2002

Contribution of meals and snacks to nutrient intake of male and female elite figure skaters during peak competitive season.

OBJECTIVE: To examine the contribution of breakfast, lunch, dinner and snack to the macronutrient and micronutrient intake of elite male and female figure skaters during their competitive season. SUBJECTS: Male (n = 46) and female (n = 48) figure skaters who participated in the 1999 U.S. National Figure Skating Championships completed the study. METHODS: Each athlete completed three-day food records, during the athlete's competitive season. Food records were analyzed using Nutritionist V software. Macronutrient and micronutrient contributions from meals were assessed. RESULTS: Lunch and dinner meals were the main contributors to the total calorie intake of these skaters (27% and 32%, respectively). Likewise, lunch and dinner were the main contributors to the total protein (27% and 41%), carbohydrate (26% and 29%), fat (30% and 32%), saturated fat (29% and 32%) and polyunsaturated fat (31% and 32%) intakes. Dinner was the main source of the monounsaturated fat (34%), cholesterol (40%) and dietary fiber (34%). Breakfast was the main source of dietary folate (36%), whereas iron and calcium intakes were mainly contributed by breakfast and dinner (29% and 32%, 27% and 29%, respectively). CONCLUSION: These elite figure skaters appear to be starting their day with low energy reserves and therefore need to be educated about the benefits of consuming breakfast. These athletes also need to be educated about consuming adequate calories throughout the day in order to meet the energy needs of their activity. It is thus important to monitor eating patterns throughout the day to ensure adequate energy intake to sustain the physical and mental aspects of the athletes' training and performance.

Adolescent↗

PubMed2000

Mini-papad containing cheese powder--a novelty snack food.

The present work reports on attempts to develop mini-papads containing cheese powder to create a novel taste, with potential for urban and export markets. Cheese powder was added to black gram flour at 0-50% levels and papads were prepared in the conventional manner by rolling the dough and drying. These papads were deep-fat fried at 180 degrees C. Upto 20% addition of cheese powder gave no perceptible change in taste or flavour of the mini-papads. At 30% addition brown colouration was observed which decreased the sensory appeal. At 40 and 50% levels, although the mouthfeel and flavour of cheese was desirable, browning increased markedly, which drastically lowered the overall acceptability. Ascorbic acid addition at 0.5-1.0% markedly decreased the browning. The papads had a higher fat content on frying as compared to the control but were excellent organoleptically, suggesting them to be a tasty and crunchy snack food.

Ascorbic Acid↗

PubMed1992

Caloric, but not macronutrient, compensation by humans for required-eating occasions with meals and snack varying in fat and carbohydrate.

Six subjects participated in a residential study assessing the effects of covert macronutrient and energy manipulations during three required-eating occasions (breakfast, lunch, and afternoon snack) on total macronutrient and energy intakes. Overall, energy content of the occasions varied between approximately 3000 and approximately 7000 kJ (approximately 700 and approximately 1700 kcal) with the majority of the differential derived from either fat or carbohydrate (CHO). Each condition (high, medium, and low fat; high, medium, and low CHO; and no required eating) was examined for 2 d. Subjects compensated for the energy content of the required occasions such that only under the low-CHO condition (11,297 +/- 3314 kJ) was total daily energy intake lower than that observed in the absence of required occasions (13,297 +/- 1356 kJ). Only total energy intake under the high-fat condition (12,326 +/- 2548 kJ) was significantly different from its matched CHO condition (high-CHO condition: 14,665 +/- 2686 kJ). In contrast to the clear evidence for caloric compensation, there were no differential effects of condition on macronutrient intake, ie, there was no macronutrient compensation.

Adult↗

PubMed2000

Fluid snacks to help persons with type 1 diabetes avoid late onset postexercise hypoglycemia.

PURPOSE: The present study assessed whether whole milk, skim milk, or two commercially available sports drinks are effective in preventing late onset postexercise hypoglycemia (LOPEH) in persons with type 1 diabetes mellitus. METHODS: Subjects ingested water, whole milk, skim milk, sport drink A (carbohydrate and electrolytes), or sport drink B (carbohydrate, fat, and protein) before, during, and after 1 h of bicycle exercise at 60% VO2max in the late afternoon. Drinks were isocaloric (470 +/- 150 kcal) and the number of calories consumed was based on individual energy expenditure. No adjustment in insulinization was allowed in anticipation of exercise. RESULTS: During water trials all subjects became hypoglycemic. Most drinks lead to a moderate hyperglycemia (range of mean values = 200-280 mg x dL(-1)) during the period between the end of exercise and dinner, but this was not the case for whole milk (range 80-120 mg x dL(-1)). Glycemia peaked about 1.5 h after dinner and declined over the next 90 min. Persistent hyperglycemia (range of means = 200-310 mg x dL(-1)) from after exercise to about 4 h postexercise was observed with sports drink B. A decline in glycemia in the evening was greatest during the skim milk trial and required subjects to ingest more carbohydrate as a late evening snack. The least decline during this period occurred during the whole milk trial. Subjects experienced pre-bed and early morning (0300 h) hypoglycemia in 7 of the 28 trials. CONCLUSIONS: These data show that whole milk and sports drinks that are designed for both quick (sport drink A) and long lasting (sport drink B) nutrient replenishment can be used by persons with type 1 diabetes in an effort to avoid LOPEH.

Adult↗