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PubMed2006

Validation of a self-completion measure of breakfast foods, snacks and fruits and vegetables consumed by 9- to 11-year-old schoolchildren.

OBJECTIVE: To evaluate the validity and reliability of a dietary recall questionnaire, designed for group-level comparisons of foods eaten at breakfast and intake of fruits, vegetables, sweet items and crisps. DESIGN: Validity was assessed relative to 24-h dietary recall interviews, and reliability by comparing the baseline data with 4-month follow-up data. SUBJECTS AND SETTING: Fifty-eight schools took part in the validity assessments, with 374 children completing both measures. Reliability was assessed using 29 schools, with 1233 children at baseline and 1033 at follow-up. Children were aged 9-11 years and schools were located in socio-economically deprived areas of Wales. RESULTS: Results indicated moderate to substantial agreements for most foods eaten at breakfast on the day of reporting and fair to moderate agreements for breakfast foods the previous day. For items throughout the rest of the previous day, agreement was fair to substantial during school hours, but slight after school. Correlations were moderate in terms of 'healthy' items and 'unhealthy' items consumed at breakfast on the day of reporting, but weaker for the previous breakfast. Correlations between measures in terms of fruits, vegetables, sweet items and crisps throughout the rest of the previous day were fair to moderate. The measure demonstrated fair to substantial group-level reliability. CONCLUSIONS: The questionnaire, while subject to a number of limitations, gives an adequately valid and reliable overview of selected aspects of children's diet. It is likely to be of value at group-level in randomized controlled trials of school-based interventions.

Child↗
PubMed2006

Snack time.

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Comment↗
PubMed1997

Psychological effects of snacks and altered meal frequency.

Over the past two decades, substantial research has been conducted to investigate the idea that alterations in short-term nutritional intake play a role in influencing cognitive behaviour and mood. A portion of this research has examined specifically the effect of meal intake on the performance of mental tasks and subjective feelings of mood. Results of this research indicate that a number of variables including the timing and nutritional composition of the meal, nutritional status, habitual patterns of feeding behaviour, beliefs about food, and the nature of the mental tasks, can influence the effects of meals on cognitive behaviour. For example, studies have demonstrated that breakfast intake generally is associated with an improvement in cognitive performance later in the morning, while lunch intake is associated with an impairment in mid-afternoon performance on mental tasks and more negative reports of mood. Intake of nutrients late in the afternoon appears to have a positive effect on subsequent performance on tasks involving sustained attention or memory. Although research has provided insights into the role of meal intake on cognitive behaviour and mood, there are a number of factors which remain to be studied. These include the interaction of age, gender, activity level, meal composition, personality factors, stress with the effects of meals on cognitive behaviour. Additionally, more work is needed on the time-course of short-term nutrient effects, and the effects of chronic changes in meal intake on behaviour.

Affect↗
PubMed2005

Evaluation of the independent and combined effects of xylitol and polydextrose consumed as a snack on hunger and energy intake over 10 d.

The study assessed the independent and combined effect of two specialty carbohydrates (polydextrose and xylitol) on appetite. Eight female and seven male lean volunteers were recruited from the University of Leeds campus. Using a repeated measures design, volunteers completed four conditions in a counterbalanced order. Each condition varied according to the yoghurt formulation administered: a control yoghurt (C, yoghurt+25 g sucrose) and three experimental yoghurts (X, yoghurt+25 g xylitol; P, yoghurt+25 g polydextrose; and XP, yoghurt+12.5 g xylitol and 12.5 g polydextrose). Each condition lasted for 10 d during which volunteers consumed 200 g yoghurt on each day. On days 1 and 10, the short- and medium-term effects of yoghurt consumption were assessed by measuring ad libitum lunch intake and subjective motivation to eat. The three experimental yoghurts (X, P and XP) induced a slight suppression of energy intake compared with the control (C) yoghurt, but the differences were not statistically significant. However, when the energy content of the yoghurt pre-loads were accounted for, there was a significant suppression of energy intake for P compared with C (P=0.002). The XP yoghurt induced a significantly stronger satiating effect (increase in subjective fullness) compared with C, both with (P=0.003) and without (P<0.001) the differential in energy content of the yoghurt pre-loads accounted for. The study demonstrated that pre-loads of xylitol and polydextrose caused a mild increase in satiety and suppression of energy intake, and that the effects persist after repeated daily administration. The effects exerted by the formulations containing xylitol and polydextrose did not arise from the differences in energy content of the yoghurt per se. Therefore, the usefulness of xylitol and polydextrose as ingredients in functional foods for appetite control are as a result of their lower energy content and suppression of appetite.

Adult↗