PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “Snacks”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 361 records · Page 20Linked to original sources
PubMed1982

School snacking.

Explore the source record for details and available documents.

Child↗
PubMed1996

Subjective and objective indices of the satiating effect of foods. Can people predict how filling a food will be?

OBJECTIVE: These two studies compared the subjective assessment of how filling a snack type would be, with actual consumption of that type of snack at a snack meal. DESIGN: Four snack types: savory high-fat, savory high-carbohydrate, sweet high-carbohydrate, each comprising of five food items, were used. Study 1 consisted of tasting followed by perceptual evaluations. Study 2 was a consumption test with a within-subjects design, each subject received each of the snack types in a counterbalanced order. A no snack condition was also included. SETTING: The studies were carried out in the Human Appetite and Nutrition Research Unit. SUBJECTS: Twenty-four lean male and female individuals took part in Study 1. Sixteen lean young male University students took part in Study 2. INTERVENTIONS: In Study 1 subjects tasted 10 of the 20 food items comprising the snack types, and rated the saltiness, sweetness, fillingness and pleasantness of these on 100 mm visual analogue rating scales (VAS). In Study 2, a fixed breakfast and lunch were consumed, subjects were then offered an ad libitum selection of one of the 4 snack types. VAS to record subjective feelings of hunger and fullness were completed periodically. RESULTS: The results of Study 1 showed the sweet high-fat snack type was rated more filling, but similar in pleasantness, than the other snack types. Study 2 showed the sweet high-fat snack type resulted in a higher energy intake than the other snack types. CONCLUSIONS: The subjective assessment of snacks suggested sweet high-fat snacks could be filling, however when consumed these snacks resulted in a higher energy intake than the sweet high-carbohydrate and both types of savory snacks.

Adolescent↗
PubMed1998

Olestra Postmarketing Surveillance Study: design and baseline results from the sentinel site.

OBJECTIVE: To describe the design of the Olestra Postmarketing Surveillance Study (OPMSS) and to present baseline results from the sentinel site. The purpose of the OPMSS is to monitor consumption patterns of olestra-containing snacks and to determine whether consumption affects nutritional status. DESIGN: The OPMSS combines repeated cross-section, random-digit dial telephone surveys before and after the market release of olestra-containing foods as well as intensive dietary and clinical assessments on a subsample of survey participants. SUBJECTS: Data are from baseline telephone (n = 1,962) and clinical (n = 1,069) assessment of participants (aged 18 to 74 years) in the Marion County, Indiana, sentinel site. Mean age of participants in the telephone survey was 43.2 years; 19% of respondents were black and 29% had completed college. STATISTICAL ANALYSIS: Analyses examined associations among savory snack use, fruit and vegetable consumption, and demographic and health-related characteristics. Data from the telephone survey were adjusted to be representative of the Marion County population. RESULTS: Almost 96% of the population surveyed had eaten savory snacks in the month before the survey: 74% had eaten regular-fat, 26% fat-reduced, and 78% nonfat types. Total snack consumption did not differ by gender, education, or race. Residents younger than 35 years ate snacks 16 times a month compared with 12 times a month among older residents. Types of snacks consumed differed markedly by demographic characteristics. Male, younger, and less educated residents ate more regular-fat snacks; female, white, and college-educated residents ate more nonfat snacks. In general, residents practicing healthful behaviors, including not smoking, eating fruits and vegetables, and exercising, also ate fewer regular-fat and more nonfat snacks. Fat intake was also related linearly to use of snack foods, ranging from 33.2% of energy among those consuming 1 serving per month or less to 36.8% among those consuming 20 or more servings per month. APPLICATIONS/CONCLUSIONS: Procedures for recruitment and nutrition assessment appear adequate for evaluating the impact of olestra consumption on nutritional status. Nutritionists should be aware that there is potential for relatively high olestra consumption, given that almost 35% of Marion County residents eat snack foods at least 20 times a month. Consumers eating at least 20 servings of snacks per month derived more than 12% of their total energy and fat from snack foods, which suggests that substituting olestra snacks could substantially reduce intakes of fat and energy.

Adolescent↗
PubMed1996

Effect of fat- and sucrose-containing foods on the size of eating episodes and energy intake in lean dietary restrained and unrestrained females: potential for causing overconsumption.

OBJECTIVE: This study compared the action of high fat and high sucrose foods on snack size (satiation) and post snack satiety, in dietary unrestrained (UR) and restrained (R) lean females. DESIGN: 2 x 2 within-subjects design, each subject received each of four conditions in a counter-balanced order. SETTING: The Human Appetite Research Unit. SUBJECTS: 10 R and 10 UR lean young female students. INTERVENTIONS: Subjects consumed a low (1678 kJ) or high (2971 kJ) energy lunch, followed 2 hours later by an ad libitum snack consisting of a selection of high fat, low sucrose or high sucrose, low fat foods. Visual analogue rating scales recording subjective feelings of appetite were completed periodically. RESULTS: Energy intake at the snack was related to level of hunger (P < 0.01) and snack macronutrient composition (P < 0.001). Subjects consumed more energy when offered high fat snack foods, and more following a low energy lunch. Total group energy intake of the high fat snack selection following the low and high energy lunch was 4.39 and 3.63 MJ respectively, energy intake of the high sucrose snack selection following the low and high energy lunch was 3.03 and 2.81 MJ respectively. Post snack satiety was similar. Mean test day energy intake (including standard breakfast, fixed lunch, test snack and rest of day intake) was least when a low energy lunch was followed by an ad libitum snack of high sucrose foods. Some differences were seen between R and UR. R consumed more energy at the high fat snack following a low energy lunch, but not a high energy lunch. UR consumed more of the high fat snack following both lunch types. R consumed less energy (excluding alcoholic drinks) over the test day than UR (P < 0.05), and also less on the day following the study day (P < 0.05). R generally rated themselves as lower on measures of appetite, and rated the high fat snacks as more pleasant. CONCLUSIONS: These results indicate the energy intake of an eating episode is related to hunger level and macronutrient composition of foods consumed. High fat foods give rise to higher current energy intake than high sucrose foods, and kilojoule for kilojoule are less effective in suppressing subsequent food intake.

Adult↗
PubMedDate not supplied

[A study on breakfast and school performance in a group of adolescents].

OBJECTIVES: TO know the relationship between breakfast, from a qualitative perspective, and school performance. MATERIAL AND METHODS: The study was performed in 141 students (70 males and 71 females) with ages ranging 12-13 years, of 1st grade of Mandatory Secondary Education (ESO) from an institute of Saragossa, by means of recalling the breakfast of the day before. Breakfast quality has been assessed according to criteria of the Kid study: GOOD QUALITY: contains at least one food from each one of dairy, cereals, or fruit groups. IMPROVABLE QUALITY: lacks one of the groups. INSUFFICIENT QUALITY: lacks two groups. POOR QUALITY: does not have breakfast. We considered that quality was improved only when a mid-morning snack with a different food from those taken with breakfast was added. Average mark at the end of the school year has been the criterion used to assess school performance. Statistical analysis of data gathered for the present study has been done with SPSS software. This analysis comprises descriptive and inferential statistics. For analysis of global significance between the differences the Analysis of Variance method has been applied, followed by post hoe tests with Bonferroni's and Turkey's methods to detect specific groups explaining global significance. RESULTS: Average mark systematically increases as breakfast quality increases from an average score of 5.63 in the group with poor quality breakfast to 7.73 average score in the group with a good quality breakfast. An analysis of variance has been performed to study the statistical significance of the mean differences between both groups. The outcomes yield significant global differences between groups (p value = 0.001), i.e., the average mark significantly varies according to breakfast quality. When pooled quality of breakfast and mid-morning snack is analyzed, the average mark systematically increases as breakfast-snack quality increases, from an average mark of 5,77 in the group with poor or insufficient quality up to 7.61 in the group with good quality. An analysis of variance has been used to study the statistical significance between the mean differences between groups. The outcome was that there exist global significant differences between groups (p-value = 0.0004), i.e. the average mark significantly varies according to pooled breakfast-snack quality. Besides, we have analyzed the issue of the relative contribution of the snack quality to a determined breakfast quality. For that purpose, average marks for each combination of "breakfast quality" and "breakfast + snack quality". Thus, in the group of poor breakfast quality, those children remaining with poor or insufficient breakfast + snack quality have an average mark of 5.55, where-as those upgrading to "improvable quality" (just one child) have an average mark of 6.10. The students having an insufficient quality breakfast obtained an average mark of 5.91 if they remained with an insufficient or poor quality, and 6.30 if they upgraded to Improvable" quality, and 8.00 if they upgraded to good quality. Students having an "improvable" quality breakfast obtained an average mark of 6.82 if they remained at the same quality level, and 6.96 if they upgraded to good quality. CONCLUSIONS: Relationship between breakfast quality and marks: 1. The average mark increases as breakfast quality increases (descriptive level). 2. The average mark significantly increases when breakfast quality is upgraded from poor or insufficient to good (inferential level). Relationship between pooled breakfast and mid-morning snack quality and marks: 3. The average mark increases as pooled breakfast and snack quality increases (descriptive level). 4. The average mark significantly increases when pooled breakfast and snack quality is upgraded from poor, insufficient, or improvable to good (inferential level). Specific contribution of mid-morning snack: 5. For a given breakfast quality, mean mark increases as pooled breakfast and snack quality increases (descriptive level).

Achievement↗
PubMed1992

Effect of a means-end contingency on young children's food preferences.

This study showed that a means-end relationship between two snacks exerts a negative influence on preference for the means snack in the contingency. Two snacks ranked of approximately equal medium appeal were individually chosen from an array by each of 86 children (ages 4 years, 4 months to 7 years, 2 months). Children were then assigned to a means-end condition (where one snack was eaten as a means of gaining the other), a temporal order control group (where one snack was presented and eaten before the other), or a mere exposure control group (where the children chose the order in which they ate the two snacks). Post-treatment rankings of the snacks showed that children in the means-end group came to devalue the means snack relative to the reward snack, despite the demonstrably equal prior appeal of the two snacks. Children in the temporal order and mere exposure control groups did not come to prefer the two snacks preferentially. Implications of the finding that adults can affect children's preferences by relatively minor variations in the manner of presentation are discussed.

Adolescent↗