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...

OBJECTIVE To examine the availability of competitive foods in elementary schools. DESIGN Nationally representative mail-back survey. SETTING United States public and private elementary schools during the 2006-2007, 2007-2008, 2008-2009, and 2009-2010 school years. PARTICIPANTS Survey respondents at 2647 public and 1205 private elementary schools. MAIN OUTCOME MEASURE The availability of...

BACKGROUND Snack consumption has been reported to increase over recent decades. Little is known about possible associations between snack composition and snack eating location. In the present study, we aimed to describe the contribution of snacks to dietary intake in Norwegian adults and to investigate whether the composition of snacks differed according to where they were eaten. METHODS Diet...

INTRODUCTION Brazil has been called a nation in nutrition transitional because of recent increases in the prevalence of obesity and related chronic diseases. With overweight conditions already prevalent among middle-income populations, there exists a need to identify factors that influence nutrition behavior within this group. OBJECTIVE To address this subject, a research study was implemente...

509 The rice bran oil (RBO) contains high levels of phytosterols, gammaoryzanol, tocotrienols as well as tocopherols and it extends the shelf-life of snack foods. The high oxidative stability of RBO makes it preferred oil for frying and baking applications. The saturated, monounsaturated and polyunsaturated fatty acids in RBO are in the ratio of approximately 1:2.2:1.5 and the major fatty acid ...

Recent data indicate that salivary stimulation by chewing sugarless gum after snacks or meals can reduce the acidogenic potential of foods significantly. The purpose of this study was to determine the optimal initiation time and duration of post-snack salivary stimulation to obtain the maximum benefits of chewing sorbitol gum on reducing the acidogenic potential of starch-containing snacks. An ...

Introduction Brazil has been called a nation in nutrition transitional because of recent increases in the prevalence of obesity and related chronic diseases. With overweight conditions already prevalent among middle-income populations, there exists a need to identify factors that influence nutrition behavior within this group. Objective To address this subject, a research study was implemented ...

BACKGROUND: With other factors such as general diet and insufficient exercise, eating non–nutrient dense snack foods such as potato chips contributes to childhood obesity. We examined whether children consumed fewer calories when offered high-nutrient dense snacks consisting of cheese and vegetables than children who were offered non–nutrient dense snacks (ie, potato chips). METHODS: Two hundre...

OBJECTIVE We examined the association between unhealthy snacking at school and academic outcomes in students from the Santiago Metropolitan Region (Chile). DESIGN Cross-sectional population-based study. SETTING We measured the nutritional quality of snacks at school using an FFQ, and accounting for the amounts of saturated fat, fibre, sugar and salt in the foods, and academic outcomes using...

OBJECTIVE The present study sought to determine the feasibility of an experimental research design to investigate the effects of exposure to magazine advertising on children's food choices. DESIGN Children were randomized to read either a magazine with food advertisements or a magazine with no food advertisements. They then chose two food items from the intervention 'store' to eat after the s...