background: this study aimed to assess the frequency of consuming different types of snacks among iranian students according to socio-economic status (ses) of their living region. methods: data were obtained from the fourth national school-based surveillance survey entitled caspian-iv study. overall, 14880 school students, aged 6-18 years, were selected through multistage, cluster sampling from...

The objective of this study was to explore the impact of different advertising messages on adults' snack choice. Eighty participants (18-24 years old) were offered the choice between two snack packs following exposure to one of three advertising conditions. The snack packs contained either healthy or high fat, sugar or salt (HFSS) foods. Participants were exposed to commercials containing eithe...

OBJECTIVE To examine the potential public health impact on CHD and stroke mortality of replacing one 'unhealthy' snack with one 'healthy' snack per person, per day, across the UK population. METHODS Nutritional information was obtained for different 'unhealthy' (such as crisps, chocolate bars, cakes and pastries) and 'healthy' snack products (such as fresh fruit, dried fruit, unsalted nuts or...

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 a` la carte snack choice changes on a university campus during each progressing week of the academic calendar. DESIGN How a` la carte snack choices change on a university campus with each progressing week of the a...

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...

BACKGROUND In the past decade, the proportion snacking has increased. Snack foods consumed are predominantly not nutritious foods. One potential venue to increase children's diet quality is to offer healthy snack foods and we explored if shaped snack foods would lead to increased consumption. METHODS We investigated the consumption of high-fiber snacks (banana bread, pancakes, and sandwiches)...

Background Homeless adults frequently experience poor nutrition. Research suggests raising self-efficacy and nutritional knowledge can increase healthy eating but that the choice of specific behavioral change techniques (BCTs) is also critical. This study investigated how BCTs, operationalized to increase nutrition knowledge and self-efficacy, might influence the choice of homeless adults when ...

BACKGROUND The essence of nudging is to adapt the environment in which consumers make decisions to help them make better choices, without forcing certain outcomes upon them. To determine how consumers can effectively be guided to select healthier snacks, we examine the effect of manipulating the assortment structure and shelf layout of an impulse display including both healthy and unhealthy sna...

OBJECTIVE It is often assumed that there are substantial sex differences in eating behaviour (e.g. women are more likely to be dieters or emotional eaters than men). The present study investigates this assumption in a large representative community sample while incorporating a comprehensive set of psychological eating-related variables. DESIGN A community sample was employed to: (i) determine...