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PubMed2005

Evaluation of small-scale hot-water postpackaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners.

This study was conducted to evaluate small-scale hot-water postpackaging pasteurization (PPP) as a postlethality (post-cooking) treatment for Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners. Using a commercially available plastic packaging film specifically designed for PPP applications and 2.8 liters of boiling water (100 degrees C) in a sauce pan on a hot plate, an average reduction in L. monocytogenes numbers of > or = 2 log units was obtained using heating times of 1.0 min for individually packaged beef snack sticks (three brands) and 4.0 min for packages of four sticks (two brands) and seven sticks (three brands). Average product surface temperatures, measured as soon as possible after PPP and opening the package, were 47 to 51.5, 58 to 61.5, and 58.5 to 61 degrees C for the beef snack sticks packages of one, four, and seven sticks per package, respectively. A treatment of 7.0 min for packages of four natural-casing wieners (three brands) achieved L. monocytogenes reductions of > or = 1.0 log unit and average product surface temperature of 60.5 to 63.5 degrees C. Cooked-out fat and moisture resulting from tested treatments ranged from 0.2 to 1.1% by weight for beef snack sticks and from 0.4 to 1.2% by weight for natural-casing wieners. For natural-casing wieners, PPP had no detrimental effect on overall product desirability to consumers; results suggested that PPP may significantly enhance appearance of this product. However, for beef snack sticks the cooking out of fat and moisture during PPP had a significant negative effect on consumer opinions of product appearance.

Animals↗

PubMed1985

Programming pre-exercise snacks to prevent post-exercise hypoglycemia in intensively treated insulin-dependent diabetics.

Five intensively treated, insulin-dependent diabetics exercised for 45 minutes after fasting while receiving basal insulin injections. Plasma glucose concentrations remained stable during exercise but then declined, resulting in clinical hypoglycemia 1 to 2 hours later. Efficacies of three pre-exercise snacks in preventing the hypoglycemia were compared in a randomized crossover design. Orange juice, whole milk, and skim milk, each containing 13 g of carbohydrate, all prevented postexercise hypoglycemia. However, the more rapidly absorbed snacks, orange juice and skim milk, caused a greater increase in plasma glucose concentrations and the area under the glucose curve during exercise. From the recognized glucose profiles that occur after consumption of different carbohydrates, snacks as well as exercise and insulin can now be programmed for intensively treated, insulin-dependent diabetics. Because plasma glucose levels remain stable during exercise done after fasting and only fall late after exercise, a "lente" carbohydrate snack, such as whole milk, is an appropriate pre-exercise snack.

Adult↗

PubMed2000

Comparison of high-fat and high-carbohydrate foods in a meal or snack on short-term fat and energy intakes in obese women.

The present study aimed to compare the action of high-fat and high-carbohydrate (CHO) foods on meal size (satiation) and post-meal satiety in obese women. A within-subjects design was used; each participant received all four nutritional challenges. Fifteen healthy obese women (age 21-56 years, BMI 35-48 kg/m2) participated; thirteen completed all four test days. On two test days, participants were exposed to a nutritional challenge comprising an ad libitum high-fat or high-CHO lunch. On the other two test days they were exposed to a challenge comprising an ad libitum sweet high-fat or high-CHO mid-afternoon snack. Energy and macronutrient intakes were measured at each eating episode. Visual analogue rating scales were completed periodically to record subjective feelings of appetite. When offered a high-CHO selection of foods at lunch and mid-afternoon participants consumed less energy than when offered a high-fat selection. However, post-meal satiety was similar. Total test-day energy intake was significantly higher when high-fat foods were consumed at lunch, but not as a snack. Consumption of high-fat foods at a lunch and snack increased the amount of fat consumed over the whole test day. In conclusion, energy intake of an eating episode was influenced by nutrient composition in this group of obese women. Consumption of high-fat foods at lunch or as a snack led to overconsumption relative to high-CHO foods. However, high-fat foods at meals may have greater potential to influence daily intake than at snacks, probably because meals are larger eating episodes and therefore give greater opportunity to overconsume.

Adult↗

PubMedDate not supplied

[Breakfast and snack of schooled adolescents in Santander].

OBJECTIVE: To study the breakfast model and food intake at mid-morning (snack) in schooled adolescents at Santander city. SUBJECTS: A cross-sectional study was performed analyzing a sample of 403 adolescents: 232 girls (58%; 95% CI: 52%-62%) and 171 boys (42%; 95% CI: 38%-48%), with ages between 12 and 19 years, schooled at 12 second degree education centers of Santander, by means of a closed questionnaire and a recall 24 hours later. RESULTS: Five percent (95% CI: 3.1%-7.6%) of the adolescents referred neglecting breakfast. The most consumed foods were milk (47%; 95% CI: 42%-52%), chocolate milk (40%; 95% CI: 36%-45%), and cookies (45%; 95%CI: 36%-45%). On the other hand, 63% of adolescents consume whole milk (95% CI: 58%-70%), 21% semi-skimmed milk (95%CI: 17%-26%), and 11% skimmed milk (95% CI: 8%-15%). A decreasing lineal tendency in whole milk consumption is observed and a parallel increase in consumption of milks with a lower fat content as the academic year of adolescents advances (Armitage's chi-square test for lineal tendency = 2.32; p = 0.02). Boys consume an average of 3.0 (SD = 1.35) different foods during breakfast and girls 2.4 (SD = 1.20). Forty-three percent (95% CI: 38%-48%) of adolescents have a snack, which means that 2% of adolescents do not have breakfast or a snack (95% CI: 1%-4%). Breakfast represents 18% (95% CI: 16%-19%) of the total daily energy intake, whereas for snack, this percentage is 16% (95% CI: 14%-17%). CONCLUSION: it is necessary to promote consumption of a healthy breakfast and snack that provide an appropriate quantitative and qualitative intake.

Adolescent↗

PubMed2006

Effects of increasing increments of fat- and sugar-rich snacks in the diet on energy and macronutrient intake in lean and overweight men.

Two studies have examined the effect on energy intake and macronutrient selection of increasing increments of mandatory high-fat or high-sugar snacks into the diet in men. The present study used a within-subject, repeated-measures design. In each experiment, six lean and six overweight, unrestrained men were each studied over three 7 d treatment periods, during which they were given mandatory snacks of the same energy density (550 kJ/100 g) comprising the following (in terms of percentage energy as fat-carbohydrate-protein): high-fat, 80:10:10; high-sugar, 10:80:10, of which 65 % was sugar, and 15 % starch. Subjects were given 0, 1.5 or 3.0 MJ/d snacks, in a randomised counterbalanced design, to be consumed mid-morning and mid-afternoon. Throughout each day, subjects had access ad libitum to fifteen high-protein, fifteen high-fat and fifteen high-carbohydrate foods, rotated on a 3 d menu. Mandatory high-fat snacks significantly elevated energy intake and fat intake, whereas high-sugar snacks elevated energy intake and carbohydrate intake (all P<0.02). Mandatory increases in sugar intake did not displace fat from the diet or vice versa. It was concluded that the ingestion of up to 3 MJ/d high-fat and high-sugar foods promoted weak compensation (18 % and 30 %, respectively) and therefore elevated daily energy intake by approximately 2.0-2.5 MJ.

Adult↗

PubMed2006

Nutritional surveillance in Tuscany: eating habits at breakfast, mid-morning and afternoon snacks among 8-9 y-old children.

INTRODUCTION: The prevalence of overweight and obesity in children is rapidly increasing in many countries. For that it has been interesting to investigate the eating habits of 8-9 y-old Tuscany children by paying attention to their meals frequency per day and their food choices in total and in relation to children's Body Mass Index (BMI) classes. In addition we considered some environment factors that could affect the children eating behaviours, such as mother's BMI and their education level. METHODS: A statistical sample of 3076 (1583 males, 1493 females), 8-9 year-old school-children was collected; weight and height were measured using standardized personnel and instruments. BMI classes were calculated using Cole et al.'s cutoff for children and adolescents. In order to evaluate the consumption frequency of individual meals and various foods, a Food Frequency Questionnaire (FFQ) was used, which was completed by the children themselves at school. A self-administered questionnaire revealed the weight and height of parents and their educational levels. Three educational levels were established: high, medium and low. RESULTS: The results showed that 92.3% of children ate breakfast from 4-7 times a week, the vast majority at home, while only 3% declared consuming breakfast never or almost never The most preferred breakfast consisted of milk and biscuits for all children's BMI classes. 95.9% of children reported having midmorning snack at school; fruit juice and tea are the most frequently consumed liquid foods, and pizza, salami sandwiches and pre-packaged snacks are the most frequently consumed solid foods in all BMI classes. 93.6% ate afternoon snack for the most part at home, even if 12% of children reported consuming it elsewhere; fruit juice and tea with pizza, sandwiches and pre-packaged snacks are still the most highly consumed foods by all children's BMI classes. The consumption frequency of breakfast (P < 0.001), mid-morning (P < 0.05) and afternoon snack (P < 0.05) of 8-9 y-old Tuscany children decrease with increase the children's BMI classes. The same tendency may be noted for the consumption frequency of breakfast in relation to mother's BMI (P < 0.05) and their education level (P < 0.05). This data strengthens the thesis that some home environments can affect the children's eating behaviours. CONCLUSION: No substantial differences in food choices at the meals analyzed were determined among normal weight, overweight and obese children. Children of normal weight had a greater tendency to consume meals more regularly. Mother's BMI and their education level can have influence on children's eating behaviours.

Body Mass Index↗

PubMed1984

The involvement of brain serotonin in excessive carbohydrate snacking by obese carbohydrate cravers.

A specific hunger for carbohydrate-rich foods has been observed in animals and human beings and appears to be regulated by the brain neurotransmitter serotonin. Consumption of a carbohydrate-rich meal increases the synthesis and release of brain serotonin (by enhancing the brain uptake of its precursor, tryptophan). As a consequence of this increased release of serotonin, carbohydrate intake is decreased at the next meal. Consumption of protein does not increase brain serotonin levels or decrease carbohydrate intake. A subgroup of obese individuals who consume carbohydrate-rich snack foods at specific times of day or evening has been identified. Such individuals do not routinely snack on protein-rich foods, and their consumption of calories and nutrients at meals is not excessive. Evidence is presented that carbohydrate snacking seems to be related to a "need" to increase the level of brain serotonin; treatment with a drug, d-1 fenfluramine, that increases serotoninergic neurotransmission significantly decreases carbohydrate snack consumption. Weight loss among the population of carbohydrate cravers might be most successful if treatment includes either a diet or drugs that increase brain serotonin activity when the need to snack on carbohydrate is most likely to occur.

Adult↗

PubMedDate not supplied

Snacking and oral health habits of Washington state WIC children and their caregivers.

The purpose of this study was to assess the snacking and oral hygiene habits of Washington State WIC children and their caregivers. In a structured interview, 84 caregivers reported that their children, 12 to 48 months of age, were snacking two to three times daily. Nutritious foods--milk, fruit juice, crackers, bananas, apples and cheese--were the most frequenty reported snacks. However, 38 percent of children were given highly cariogenic raisins for snacks once or more times per week. Snack foods were purchased most often by caregivers because they were healthful or the child's favorite. Putting their child to bed with a bottle was a regular practice of one-fourth of the group. Caregivers stated that not brushing the teeth and sugar intake were the main causes of cavities. One-fourth of the children did not have their teeth cleaned by an adult and 17 percent did not appear to receive adequate fluoride. Tooth decay or bleeding gums when brushing were commonly reported dental problems of caregivers. One-half of WIC caregivers had not visited a dentist in the last year, whereas, 91 percent of WIC children had never had a dental examination.

Adolescent↗

PubMed1998

Reducing snacks when switching from conventional soluble to lispro insulin treatment: effects on glycaemic control and hypoglycaemia.

The lack of significant improvement in HbA1c during insulin lispro treatment in previous studies may have been due to inadequate dietary adjustments. We tested whether reduction of snacks and a compensatory increase in main meals results in improved metabolic control when switching to lispro treatment. One hundred and forty-one Type 1 diabetic patients, mean +/- SD age 36 +/- 9 years, diabetes duration 14 +/- 10 years, had two daily NPH injections throughout the study. After a baseline visit, the patients used conventional soluble insulin preprandially thrice daily for 12 weeks. Thereafter they were switched to lispro insulin and advised to transfer > or =50% of their snack carbohydrates to preceding main meals. Mean HbA1c at baseline was 8.05%. After the conventional period and the 12-week lispro period, HbA1c was 7.81 and 7.70% (p = 0.088), respectively. In those patients who diminished their snacks as advised (n = 67), HbA1c decreased from 7.91 to 7.66% (p = 0.014) during lispro, whereas no change was observed in patients not compliant with the dietary change. The number of hypoglycaemic episodes was lower during lispro period (blood glucose <2.5 mmol l(-1): 1.43 vs 2.19 episodes, p = 0.004; symptomatic nocturnal hypoglycaemia 1.16 vs 1.67 episodes, p<0.001). When switching from conventional soluble to lispro insulin, reduction of snack carbohydrates is safe and results in slightly improved HbA1c in patients who are fully compliant with the dietary change.

Adolescent↗

PubMed1994

Investigation on the toxicity of fungi from rootstock snacks.

Chicken embryo bioassay was used to monitor the toxicity of extracts from rootstock snack samples during a 210-day storage period. Results show that the relative toxicity values which were initially very low increased significantly as from 120th day (when 32% mortality was recorded) up till the last day when 73% was obtained. Toxicity of extracts from axenic cultures of 12 fungal species isolated from the snack samples was also determined. The strains of Aspergillus chevalieri, Rhizopus nigricans and Rhizopus sp investigated were nontoxic. A. niger, A. flavus, A. fumigatus, Penicillium chrysogenum, A. parasiticus, P. citrinum, A. ochraceus, Fusarium monifilorme and A. candidus were found to be toxic in decreasing order of potency as recorded after 30 days of growth at room temperature on substrate of 0.90 water activity level. Trends in the moisture content levels, pH and the incidence of fungal growth on the snack samples were also studied. Results suggest that storage for a period not exceeding 90 days and maintenance of safe moisture level would control mould growth and the associated mycotoxins in the snack.

Animals↗

PubMed2006

The sweet tooth hypothesis: how fruit consumption relates to snack consumption.

Building on prior work related to taste preferences of fruit lovers, we investigate the "sweet tooth" hypothesis. First, using CSFII survey data, we show that fruit consumption is more highly related to sweet snack consumption than it is to salty snack consumption. Second, a follow-up study with a different population supports the relationship by showing that sweet snack consumption is more related to fruit consumption than it is to vegetable consumption. Knowing that people who frequently eat sweet snacks may be predisposed to increasing their fruit consumption will enable better targeting and tailoring of educational efforts, such as those used in the 5-a-Day for Better Health campaign.

Adult↗

PubMed2006

Isocaloric meal and snack foods differentially affect eating behavior.

The present study tested whether foods categorized as meals reduce subsequent intake more than isocaloric foods categorized as snacks. The study was repeated three times with variations. In each variation we manipulated whether subjects received meal or snack foods in an isocaloric load. In Variation 1, subjects consumed less following a load of meal foods than snacks. Variation 2 found this effect to be short-term, affecting food choice 20 min following a load but not 3 h later. Variation 3 demonstrated: (1) this effect occurs independent of the effects of the weights of foods, and (2) this effect varies specifically with subject perceptions of foods (i.e. whether they are part of a meal or snack). These results are discussed in terms of how cognitive representations of preload foods can influence subsequent consumption.

Adolescent↗

PubMed2006

Effects of snacks on energy intake: an evolutionary perspective.

The question addressed in this paper is whether the consumption of snacks contributes to higher energy intake and body weight in humans. Currently available snacks have a higher energy density than most of the foods that were available in Paleolithic diets. Humans have a weak defense against overeating, which is a functional trait from an evolutionary perspective. Various studies found that people do not compensate their energy intake after the consumption of snacks. This is particularly true for energy-containing drinks, which provide calories in liquid form. It is concluded that snack consumption may contribute to a positive energy balance.

Appetite↗

PubMed2002

[Relative role of physical inactivity and snacking between meals in weight gain].

BACKGROUND: Diet and life-styles are considered as the main factors that determine the high prevalence of obesity in Western societies. Although some countries have registered a decrease in fat intake, the percentage of overweight and obesity has increased. Therefore, it is thought that fat intake may not be the main factor that determines the current epidemic of obesity. The objective of this study was to determine the role of a sedentary life-style and eating between meals (snacking) as major determinants of a recent weight change (over last 5 years). METHOD: By using cross-sectionally baseline data of the SUN cohort, we adjusted non-conditional logistic regression models to estimate the odds ratio (OR) of gaining weight according to age, physical activity in leisure time, watching television, taking a nap, smoking, snacking and the intake of macronutrients. RESULTS: A statistically significant inverse association between leisure-time physical activity and the probability of gaining weight was found for men (OR = 0.93; CI 95%, 0.88-0.98) and a trend was also present among women. Snacking was positively associated with a higher probability of gaining weight among men (OR = 1.88; CI 95%, 1.40-2.53) and among women (OR = 1.38; CI 95%, 1.10-1.73). CONCLUSIONS: Our data suggest a direct association between snacking and weight gain in middle-aged people.

Adult↗

PubMedDate not supplied

Consumption of fruits, vegetables, soft drinks, and high-fat-containing snacks among Mexican children on the Mexico-U.S. border.

BACKGROUND: The recommended diet for children would promote health, support growth, and prevent risk of disease. Diets high in fruits and vegetables demonstrate a strong and consistent pattern for decreasing the risk for many cancers and providing benefits against cardiovascular disease, diabetes, obesity, and stroke. The purpose of this study was to assess fruit, vegetable, soft drink, and high-fat-containing snack consumption among fifth- and ninth-grade children attending public schools in the northeastern Mexican state of Baja California. METHODS: A randomized design was used to select 20 schools with fifth-grade students and 20 schools with ninth-grade students in each of the five Baja California counties. A randomized sample of 20 classes of fifth- and ninth-grade students was then selected. The food frequency questionnaire used contained 36 items. Foods were grouped in the five main food categories, plus soft drinks, sweets, and high-fat-containing snacks. Means, standard deviations (SDs), and frequencies were calculated using SPSS, while chi square was employed to test the association between food consumption and selected variables. RESULTS: Mean daily intake of fruits was 1.5 by children from both grades, while daily mean intake of vegetables was 2.5 for fifth-grade students. The percentage of children with intakes lower than the standard (Apple of Health) was 77 and 80% for fifth and ninth graders for fruits and 62 and 53% for vegetables, respectively. At least 92% of fifth graders reported consuming one soft drink, and 85% consumed one portion of high-fat-containing snacks daily. CONCLUSIONS: Our results demonstrated overall low intake of fruits and vegetables and excessive consumption of soft drinks and high-fat-containing snacks, leading to the possibility of costly health complications later in life.

Adolescent↗

PubMed2003

Meals and snacks among elderly self-managing and disabled women.

AIM: The aim of this study was to describe the frequency and distribution of self-managing and disabled elderly women's eating events, as well as to investigate which definition/names the women had given their different eating events and to categorise these into meals and snacks. An additional aim was to study the composition of meals and snacks, and analyse the nutritional significance of these eating events in terms of energy and macronutrients. SUBJECTS: Elderly women, both self-managing (n=139) and disabled (n=63; with Parkinson's disease, rheumatoid arthritis or stroke), aged 64-88 years, and living at home participated. METHODS: A repeated 24 h recall and an estimated food diary for three consecutive days were used. RESULTS: The eating events defined by the women that were categorised as meals contributed 74% of the total daily energy intake, while snacks contributed 22-23%. The meals that the women had defined as dinner, was the most energy dense meal. The frequency of eating events not defined by the women, was 30-34%, but contributed only 3-4% of the total daily energy intake. The disabled women had a significantly lower energy content in meals and most snacks, compared to the self-managing women. CONCLUSION: The main conclusion was that elderly women still living at home had their meals distributed during the day and that these meals were characterised by individuality and flexibility.

Aged↗

PubMed2005

Identification of potent odorants formed during the preparation of extruded potato snacks.

Extrusion cooking processing followed by air-drying has been applied to obtain low-fat potato snacks. Optimal parameters were developed for a dough recipe. Dough contained apart from potato granules 7% of canola oil, 1% of salt, 1% of baking powder, 5% of maltodextrin, and 15% of wheat flour. After the extrusion process, snacks were dried at 85 degrees C for 15 min followed by 130 degrees C for 45 min. The potent odorants of extruded potato snacks were identified using aroma extract dilution analysis and gas chromatography-olfactometry. Among the characteristic compounds, methional with boiled potato flavor, benzenemethanethiol with pepper-seed flavor, 2-acetyl-1-pyrroline with popcorn flavor, benzacetaldehyde with strong flowery flavor, butanal with rancid flavor, and 2-acetylpyrazine with roasty flavor were considered to be the main contributors to the aroma of extruded potato snacks. Several compounds were concluded to be developed during extrusion cooking, such as ethanol, 3-methylbutanal, (Z)-1,5-octadien-3-one with geranium flavor, and unknown ones with the flavor of boiled potato, cumin, candy, or parsley root. Compounds such as methanethiol, 2,3-pentanedione, limonene, 2-acetylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 2-methyl-3,5-diethylpyrazine, 5-methyl-2,3-diethylpyrazine, and (E)-beta-damascenone were probably developed during air-drying of the potato extrudate.

Chromatography, Gas↗

PubMed1987

Energy, tiredness, and tension effects of a sugar snack versus moderate exercise.

After either eating a candy bar or walking briskly for 10 min on 12 selected days, 18 volunteers made systematic self-ratings of their energy, tiredness, and tension feelings for a fixed 2-hr period each day in the context of their normal daily activities. The snacking or walking activity was randomly selected on each test day after completion of a pretest. Results indicated that walking was associated with higher self-rated energy and lower tension significantly more than was snacking. In the walk condition reliable increases in energy and decreases in tension were observed for 2 hr. The sugar snack condition was associated with significantly higher tension after 1 hr, and a pattern of initially increased energy and reduced tiredness, followed 1 hr later by increased tiredness and reduced energy. The results partially support a general conceptual hypothesis that sugar snacking is often motivated by a low-awareness attempt to raise energy. Additionally, the results clarify an apparent conflict between neurochemical research, which indicates that sugar ingestion increases the tendency to sleep, and popular nutrition theory, which indicates that it increases tension.

Adult↗