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PubMed2006

A personalized snack-based intervention for hip fracture patients: development, feasibility and acceptability.

INTRODUCTION: Undernutrition is common in older people admitted to hospital with hip fracture. Oral supplementation with sip feeds may be provided but compliance is a major problem. OBJECTIVE: To develop a personalized snack-based intervention for practical implementation in hip fracture patients and to assess feasibility, adherence, acceptability and cost. PARTICIPANTS AND METHODS: Twenty-three older hip fracture patients with a mean age (SD) 84.1 (6.3) were provided with three between-meal snacks daily for 4 weeks following surgery. Dietary counselling, assessment of acceptability and feasibility were undertaken and costs of intervention calculated. RESULTS: Sixteen of the 23 participants recruited completed the study. Mean estimated energy derived from the snacks provided 26% of daily energy requirements. Monitoring adherence proved problematic and stocktakes highlighted discrepancies. Although several participants reported that they did not usually eat between meals, overall the intervention was acceptable to participants. The cost of implementation was 21.29 UK pounds per participant per week. CONCLUSIONS: Although it proved feasible, practical difficulties were encountered with implementation and adherence due to timing. A more appropriate time to deliver such an intervention may be after the acute phase is over and patients are back home. The costs compared favourably with the alternative of providing sip feeds.

Aged↗

PubMed1989

A comparison of the cariogenicity of two infant snack foods.

Two snack foods marketed specifically for infants were compared in caries prediction tests. A milk powder-supplemented fruit and cereal snack bar produced more titratable acid but did not reach as low a terminal pH as a sweet biscuit on in vitro fermentation by salivary organisms. In an intra-oral caries test the fruit/cereal bar caused significantly less enamel softening than the biscuit. While this latter test does not assess food retention in the mouth and other factors important in caries, the results suggest that, under similar usage by children, the fruit bar will be less cariogenic. Because it was not absolutely safe with respect to caries, frequency of eating cannot be disregarded. Availability of the fruit snack bar is an important development, allowing an additional choice for parents who wish to select low-cariogenicity foods for their children.

Adolescent↗

PubMed1996

International epidemiological and microbiological study of outbreak of Salmonella agona infection from a ready to eat savoury snack--I: England and Wales and the United States.

OBJECTIVES: To identify the source of an international outbreak of food poisoning due to Salmonella agona phage type 15 and to measure how long the underlying cause persisted. DESIGN: Case-control study of 16 primary household cases and 32 controls of similar age and dietary habit. Packets of the implicated foodstuff manufactured on a range of days were examined for salmonella. All isolates of the epidemic phage type were further characterised by pulsed field gel electrophoresis. RESULTS: 27 cases were identified, of which 26 were in children. The case-control study showed a strong association between infection with S agona phage type 15 and consumption of a peanut flavoured ready to eat kosher savoury snack imported from Israel. S agona phage type 15 was isolated from samples of this snack. The combined food sampling results from the United Kingdom, Canada, the United States, and Israel showed that contaminated snacks were manufactured on at least seven separate dates during a four month period between October 1994 and February 1995. Voluntary recalls of the product successfully interrupted transmission. CONCLUSIONS: Rapid international exchanges of information led to the identification of the source of a major outbreak of S agona in Israel and of associated cases in North America. The outbreak showed the value of the Salm-Net surveillance system and its links outside Europe, both for increasing case ascertainment and for improving the information on the duration of the fault at the manufacturing plant.

Case-Control Studies↗

PubMed1983

Rat caries assay of reference foods and sugar-containing snacks.

Using standard reference snack foods, we tested a method, using rats fed in a programmed feeding machine, to evaluate the caries-promoting properties of foods. Results, which were expressed in relation to a control food, indicate that the method distinguished differences in caries potential among a number of different snack foods. Buccal and sulcal caries scores of rats fed snacks foods varied in their responses. A gel diet used to provide essential nutrients for the rat growth in this approach contributed minimally to the caries response which was related principally to the food being tested.

Animals↗

PubMed2005

School lunch and snacking patterns among high school students: associations with school food environment and policies.

OBJECTIVES: This study examined associations between high school students' lunch patterns and vending machine purchases and the school food environment and policies. METHODS: A randomly selected sample of 1088 high school students from 20 schools completed surveys about their lunch practices and vending machine purchases. School food policies were assessed by principal and food director surveys. The number of vending machines and their hours of operation were assessed by trained research staff. RESULTS: Students at schools with open campus policies during lunchtime were significantly more likely to eat lunch at a fast food restaurant than students at schools with closed campus policies (0.7 days/week vs. 0.2 days/week, p < .001). Student snack food purchases at school were significantly associated with the number of snack machines at schools (p < .001) and policies about the types of food that can be sold. In schools with policies, students reported making snack food purchases an average of 0.5 +/- 1.1 days/week as compared to an average of 0.9 +/- 1.3 days/week in schools without policies (p < .001). In schools in which soft drink machines were turned off during lunch time, students purchased soft drinks from vending machines 1.4 +/- 1.6 days/week as compared to 1.9 +/- 1.8 days/week in schools in which soft drink machines were turned on during lunch (p = .040). CONCLUSION: School food policies that decrease access to foods high in fats and sugars are associated with less frequent purchase of these items in school among high school students. Schools should examine their food-related policies and decrease access to foods that are low in nutrients and high in fats and sugars.

Journal Article↗

PubMedDate not supplied

Patients' understanding and use of snack food package nutrition labels.

PURPOSE: Little information exists on how patients in medical practice use food package nutrition labels. We theorized that patients in a general medical practice might not make the distinction between serving size and total package nutrition information, and this might lead to obesity. METHODS: Ninety patients between ages of 18 and 65 attending the St. Francis/University of Tennessee Family Practice Center were interviewed to determine whether they could calculate the total calories in sample snack food packages that contained more than one serving. RESULTS: Ninety percent of our patient sample correctly identified the number of calories per individual serving, but only 37% were able to recognize that the sample packages contained multiple servings. Confusion between calories per serving size and total calories per package was correlated with lower educational levels (P =.011) and with the presence of cardiovascular heart disease in our patient sample. CONCLUSIONS: Our patients tended to think of a multiple serving package as one serving. They underestimated and under-reported caloric intake from snack food sources. We conclude that snack food labels as actually used by patients do not lead to informed dietary choices. These findings could impact our understanding and management of the obesity epidemic in the United States.

Adolescent↗

PubMed2006

Polycyclic aromatic hydrocarbons in frying oils and snacks.

The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.

Chromatography, High Pressure Liquid↗

PubMedDate not supplied

Sugar content of commonly eaten snack foods of school children in relation to their dental health status.

Sugar is the principal substrate for micro-organisms causing dental caries. Yet it is impossible to eliminate sugar in the diet as almost all available foods particularly snack foods contain sugar. WHO recommended 10 kg. sugar or 27.40 gms. per person per year in non-fluoridated area and 15 kg. sugar/person year in non-flouridated areas for low caries prevalence. The FFQ and 24-Hour Food recall of 824 rural and urban schoolchildren showed that all their snacks foods are high in sugar except gelatine. Their sugar intake was three times more than the WHO recommendation with a mean daily intake of 90 gms. for urban and 88 grams of sugar for the rural. White sugar, hard candies, raisins, coco jam, and milk choco were the five most commonly eaten snack foods with high sugar content. Oral examination of the schoolchildren showed that dental caries was higher in the urban than in the rural. As a whole, the urban schoolchildren consumed more sugar and had higher dental caries compared to the rural schoolchildren. No significant correlation was found between sugar intake and dental caries.

Adolescent↗

PubMed2001

[The frequency of breakfast and snack intake by pupils of primary schools in Biala Podlaska].

The aim of this work was an attempt to assess the frequencies of breakfast and snack intake by schoolchildren and to identity its determinants. The study was carried out on spring in 2000, and included 2758 boys and girls aged 10-12 years, schoolchildren from nine primary schools in Biała Podlaska. It was found that more than 11% of schoolchildren had no breakfast at home, moreover 43% of boys and 53% of girls had no snack at school. The correlation between snack consumption at school and subjectively perceived living standard of their parents was significant in girls only (r = 0.26; p < or = 0.05).

Child↗

PubMed2004

Fluoride levels in saliva and dental plaque after consumption of snacks prepared with fluoridated salt.

AIM: To determine the concentration of fluoride in saliva and supragingival dental plaque at designated time intervals after consumption of snacks prepared with a standardised amount of fluoridated salt. STUDY DESIGN: The investigation had a single blind prospective crossover design. METHODS: A group of 11 healthy young adults volunteered to participate after verbal and written information and consent. After a 1-week fluoride depletion period, the subjects consumed popcorn prepared with either fluoridated (250 mg/kg) or non-fluoridated salt during 30 minutes. Unstimulated whole saliva and samples of supragingival plaque were collected before consumption (baseline) and at 30, 60 and 120 minutes after the intake. Fluoride concentration was determined with a fluoride-specific electrode and the post-ingestion levels were compared with baseline by ANOVA. RESULTS: In saliva, the mean fluoride concentrations at baseline ranged from 0.021 to 0.027 mg/L and after the 30 minutes consumption of fluoride prepared snacks a 15-fold increase (p<0.001) was found. The same pattern was disclosed in the plaque samples. In both saliva and plaque, the fluoride levels remained significantly elevated after 2 hours (p<0.001 and p<0.05, respectively). CONCLUSION: Consumption of snacks prepared with fluoridated table salt resulted in significantly increased fluoride levels in saliva and supragingival plaque for a period of at least two hours.

Adult↗

PubMed1990

The snacking habits of white preschool children.

Three-day estimated dietary records were kept for 194 white 3- and 4-year-old children to determine and evaluate the extent, nature and quality of their snacking. All but 1 child ate between meals, with morning and afternoon snacking being favoured in terms of frequency and quantity. Soft drinks were consumed most frequently, followed by fresh fruits and fruit juices, sweets and chocolates, milk and sugar. Between-meal eating contributed more than one-third of the average day's energy and approximately one-quarter of most vitamins and minerals to the children's diets. Foods eaten between meals were, however, significantly less nutrient-dense than mealtime foods. Non-basic foods supplied more energy to the diet than any of the five basic food groups, but minimal quantities of micronutrients. Sugar consumption, mostly in the form of sugary foods and drinks, was high, but was not consumed exclusively between meals. Such children should be encouraged to make more use of basic commodities, particularly when snacking.

Child, Preschool↗

PubMed1990

[Health aspects of sweets and other snack foods].

Dental and nutritional guidelines are discussed in relation to snacks. Sweets ought to be consumed no more than 2-3 times a day because of their cariogenic effect. Also, hearty snacks should be eaten in limited amounts only because of their high fat and salt content. Some examples of products which have a more favourable nutrient composition and a better score on dental factors than the usual sweets and snacks, are described.

Dental Caries↗

PubMed1993

The effect of pumpkin seeds snack on inhibitors and promoters of urolithiasis in Thai adolescents.

Supplementation of basal mixture or pumpkin seeds snack gave a higher level of inhibitor of crystal formation or aggregation than the control period. Moreover, pumpkin seeds snack showed inhibition effect to a greater extent than basal mixture. In the light of this study, it is suggested that pumpkin seeds snack, a high nutritive mixture, is satisfactory to improve the nutrients and increase the level of inhibitors of crystal formation or aggregation which will subsequently reduce the risk of bladder stone disease in Thailand.

Adolescent↗

PubMed1997

[Consumption of sweets and snacks by a population of school children in the Autonomous Community of Madrid. The CAENPE Group].

BACKGROUND: In our society advertising compaigns promote consumption of superfluous foods, such as sweets and snacks, displacing the intake of other basic nutrients. The aim of this study is to assess the intake of these foods by children, their relative contribution to overall macronutrient intake and their effects on health. SUBJECTS AND METHODS: A dietary assessment was performed on a representative sample of scholar children from the Autonomous Community of Madrid. It reflects food consumption for a 4-days period (3 week-days and 1 weekend day) in 2,698 boys and girls aged 6 to 15 years. The intake is expressed as grams per 1,000 kcal to standardize nutrient consumption in boys and girls. Lipid profile and several markers of nutritional status are also determined. RESULTS: The consumption of sweets and snacks items per 1,000 kcal is higher in boys than in girls (35.8 +/- 20.0 and 34.2 +/- 19.6 g/1,000 kcal, respectively; p = 0.01) and increases during adolescence (12 and 13 years) in both sexes. Sweets and snacks provide 16.1% of dietary total caloric intake, 7.1% of saturated fatty acids, 10.7% of monounsaturated fatty acids, 10.4% of polyunsaturated fatty acids and 11.3% of cholesterol. Children of ages 6, 7, 8 and 9 years with high calculated LDL-cholesterol levels (> or = 120 mg/dl) consume significative higher amounts of sweet foods than children with low calculated LDL-cholesterol levels (< or = 90 mg/dl). CONCLUSIONS: Children from the Autonomous Community of Madrid, Spain consume excessive sweets, which could be responsible for a higher prevalence of diseases related to this intake, such as caries, obesity and obesity-related associate diseases.

Adolescent↗

PubMed1990

Social facilitation of the spontaneous meal size of humans occurs regardless of time, place, alcohol or snacks.

The amount eaten by humans in spontaneously ingested meals is positively correlated with the number of other people present. This could be due to a social facilitation or may be produced as an artifact of a covariation produced by a third factor. Possible covariations produced by time and location of eating, alcohol intake, and snack/meal ingestion were investigated by paying 78 adult humans to maintain 7-day diaries of everything they ingested, when and where they ingested it, and the number of other people present. The results demonstrate that, although the covariances exist, they could not account for the social correlation. Strong, positive and significant correlations between meal size and the number of other people present were found separately for meals eaten during the breakfast period, the lunch period and the dinner period, eaten in restaurants, at home and elsewhere, eaten accompanied by alcohol intake or without alcohol, and for only snacks or only meals. The results suggest that the correlation results from a true social facilitation of eating and that this facilitation is an important determinant of eating regardless of whether alcohol is ingested with the meal, a snack or a meal is eaten and regardless of when or where it is eaten.

Adolescent↗

PubMed2005

Squire's Quest: intervention changes occurred at lunch and snack meals.

This study identified fruit, 100% juice and vegetables (FJV) consumption changes by meal among fourth grade students participating in Squire's Quest!, a 10-session individually focused psychoeducational multimedia game with many meal/environment specific behavioral change techniques incorporated into the programming. Participants in 26 elementary schools were randomly assigned to treatment or control groups. Four days of dietary intake were assessed before and after the intervention to determine FJV servings consumed by meal. Overall, students receiving the intervention consumed 1.0 serving FJV more per day compared with control condition students. Using mixed model analysis of covariance, significant increases were found for servings of fruit and 100% fruit juice at snacks, and regular vegetables at lunch for intervention school children compared with children in control condition schools. These meals and snacks were targeted by the intervention activities and appear to represent eating occasions for which the children might have had more control. Interventions need to incorporate new procedures to more directly target intake at breakfast and dinner.

Beverages↗

PubMed2006

The effect of television viewing on adolescents' snacking: individual differences explained by external, restrained and emotional eating.

In a nationwide sample of 10,087 Dutch adolescents aged 11-16 years (M = 13.0, SD = .8), on average, 25% of the respondents watched more than three hours of television per day. Lowest levels of television viewing (TVV) were found in Dutch adolescents as compared to other ethnic groups, and in higher compared to lower educational levels. Snacking was negatively associated with physical activity and positively associated with TVV. For both boys and girls, the positive association between TVV and snacking was stronger in adolescents who scored high on external and (only for boys) emotional eating, whereas restrained eating attenuated this association.

Adolescent↗

PubMed2003

Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly.

A yogurt-like fermented oat bran product, flavored with regular and heightened concentrations of red currant aroma, was tested in two tasting sessions (side-by-side) and, between these, in a six-day home-use (monadic testing daily, 3+3 packages of the snack) by the elderly (n=50, mean age 73.7, range 63-85 years) and the young (n=58, mean age 23.1, range 18-34 years). The subjects rated the odor and flavor intensity and pleasantness and also conducted an odor detection and identification test. In home-use, the subjects reported the quantity consumed, willingness to eat, buy or recommend the snack. The young outperformed the elderly in the olfactory test. The heightened aroma samples were initially rated as less pleasant by both age groups, but among the elderly, the ratings given to the two samples merged during exposure. For the young, the large difference in perceived odor and flavor intensities reflected marked differences in pleasantness, while the elderly were less responsive to intensity differences in their pleasantness ratings. Overall, both age groups ate less of the heightened aroma sample. Despite the impaired olfactory capabilities of the elderly, no clear indication of benefit of the enhanced flavor was found for either pleasantness or intake.

Adolescent↗