BACKGROUND In Brazil little is known about adverse reactions during donation and the donor characteristics that may be associated with such events. Donors are offered snacks and fluids before donating and are required to consume a light meal after donation. For these reasons the frequency of reactions may be different than those observed in other countries. STUDY DESIGN AND METHODS A cross-se...

The production of dried snacks with high nutritional value represents a valid alternative to use the kiwifruit waste as undersized fruits, positive economic impact on entire chain. Therefore, this work aimed evaluate effect pulsed electric field - PEF (200 V/cm) and/or osmotic dehydration – OD pre-treatments drying kinetics (50, 60, 70 °C), texture, colour, and sensorial properties yellow snack...

El objetivo de este trabajo fue modelar la cinética del cambio color, snacks mandioca, durante su fritura por inmersión a 150, 170 ó 190°C. Los preparados partir puré mandioca extruidos fueron fritos en aceite girasol y color medido con colorímetro Hunter Lab D25-9. La luminosidad (L) disminuyó exponencialmente mientras que el parámetro redness (“a”) total (DE) aumentaron incremento tiempo frit...

OBJECTIVE The study aimed to test the reliability of a nutrition questionnaire and to assess potential associations between nutrition knowledge, food consumption and lifestyle behaviours, controlling for sociodemographic factors. DESIGN Cross-sectional survey. SETTING Comprehensive school in the municipality of Butera, a rural area of Sicily, South Italy. SUBJECTS The survey was conducted...

Dieting is difficult to maintain in an environment where cues of attractive, high-calorie food abound. Overweight and restrained eating have been associated with failures of selfregulation in response to such food cues. A subgroup of successful restrained eaters, however, have been found to activate their dieting goal in response to tempting food cues, which helps them to pursue their dieting g...

Objective: Snacks, stress and parties all contribute to the weight gain – the elusive ‘Freshman 15’ – that some college-goers unfortunately experience. The present study examines how à la carte snack choice changes on a university campus during each progressing week of the academic calendar. Design: How à la carte snack choices change on a university campus with each progressing week of the aca...

The cognitive representation of a food as being a "snack" or a "meal" influences eating behavior. We found previously that subjects who considered a particular food to be a 'snack' ate significantly more calories when tested later than subjects who considered the same foods as a 'meal'. We conducted two surveys to determine the categorization of foods as "snacks" or "meals". Survey 2 included a...

OBJECTIVE The aim of the study was to investigate the relative importance of personal and social environmental predictors of the consumption of fruit, high-fat snacks and breakfast. DESIGN A school-based cross-sectional survey. Data were collected through written questionnaires. SETTING Students from eight schools in the southern part of The Netherlands. SUBJECTS Six hundred and one stude...

This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into different blends to produce fried traditional "Ajogun", fried and baked extrudates (modified Ajogun)...

As gamification and digital game playing is getting more and more popular, also business-life is increasingly relying on this phenomenon for attracting different consumer groups. To illustrate, food companies are trying to find new ways to appeal customers and answer to their market demands through development of new snacks concepts. Acquiring more in-depth understanding how snacks consumption,...