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This functional magnetic resonance imaging (fMRI) study examined resting-state (RS) connectivity in adolescent and adult patients with anorexia nervosa (AN) using symptom provocation paradigms. Differential food reward mechanisms were investigated through separate assessments of responses to food images and low-caloric/high-caloric food consumption. Thirteen young (≤ 21 years) and seventeen adult (> 21 years) patients with AN and age-matched controls underwent two stimulus-driven fMRI sessions involving RS scans before and after the presentation of food-related stimuli and food consumption. Graph theory and machine learning were used for analyzing the fMRI and clinical data. Healthy controls (HCs) showed widespread developmental changes, while young participants with AN exhibited cerebellum differences for high-calorie food. Young individuals with AN displayed increased connectivity during the consumption of potato chips compared to zucchini, with no differences in adults with AN. Multiparametric machine learning accurately distinguished young individuals with AN from healthy controls based on RS connectivity following food visual stimulation ("anticipatory") and consumption ("consummatory"). This study highlights the differential food reward mechanisms and minimal developmental changes in RS connectivity from youth to adulthood in individuals with AN compared to healthy controls. Young individuals with AN demonstrated heightened reactivity to high-caloric foods, while adults showed decreased responsiveness, potentially due to desensitization. These findings shed light on aberrant eating behaviors in individuals with AN and contribute to our understanding of the chronicity of the disease. [ABSTRACT FROM AUTHOR]

Consumers' demand for ready‐to‐eat extruded snack is increasing due to their convenience and time saving. Extrusion cooking is the most commonly used technology for manufacturing ready‐to‐eat snack products. However, improper management of extrusion parameters such as the barrel temperature, feed moisture content, pressure, and other parameters of the extruder can influence the quality of extruded snack foods. This paper aimed to review the effects of extrusion process conditions on the quality of the extruded snack. According to this review, most of the nutritional composition and anti‐nutritional factors are sensitive to the extruder's high barrel temperature. High barrel temperature decreased the anti‐nutritional factors of the extrudates. Low feed moisture content and high barrel temperature minimize the bulk density and hardness while increasing the extruded snack's expansion ratio and water solubility index. In contrast, low barrel temperature increased the color and appearance of the extrudates while decreasing the flavor and overall acceptability of the extrudates. In general, this review indicated that extrusion processing parameters need to be optimized to deliver nutrient‐rich extruded snack with appropriate physical, functional, and sensory properties. [ABSTRACT FROM AUTHOR]

Background: The differential effects of pecans versus other popular snack foods on appetite and blood markers of metabolism and satiety have not been well studied. This study investigated the effects of a single mid-morning snack of pecans or tortilla chips on subjective appetite, food intake, blood measures of hormones and metabolites, and resting energy expenditure. Methods: Twenty participants with overweight and obesity were enrolled in a within-participants, randomized crossover trial. Participants had indwelling catheters placed for blood sampling and were fed a standardized breakfast, followed two hours later by a 250 kcal snack of either pecans or tortilla chips, and then by a self-selected lunch. Visual analog scale (VAS) appetite measures, blood markers, and energy expenditure were taken at intervals after food consumption. Results: VAS ratings, energy, food intake and macronutrient composition did not differ between treatment conditions, but glucose and insulin were significantly more elevated after tortilla chips. Free fatty acids (FFA), triglycerides (TG), peptide YY (PYY), and glucagon-like peptide-1 (GLP-1) were higher after consuming pecans compared to tortilla chips. Conclusions: Pecan consumption improves postprandial glucose and insulin profiles which would be beneficial to individuals at risk of developing type 2 diabetes. Further studies are needed to investigate whether increased relative secretion of PYY and GLP-1 after eating pecans versus tortilla chips may affect subjective appetite and energy intake if consumed chronically. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the traditional preparation practices and the proximate, physical, and microbial quality of chuko collected from the Hetosa district in the Arsi zone of Ethiopia. Chuko is a traditional snack food prepared from roasted barley flour, spice powders, and traditional ghees. In this study, 30 respondents from the Hetosa district were selected to assess the chuko preparation practices and cultural aspects of the chuko. Furthermore, 25 chuko samples were collected to determine physicochemical, proximate, and microbial quality. From the survey results, it is understood that chuko was mainly prepared for household consumption on special occasions, such as weddings, food for postnatal women, food in blessing ceremonies, food on holidays, and visiting relatives. The average moisture and ash contents of the collected chuko samples were observed as 2.52 ± 0.64% and 1.77 ± 68%, respectively. The mean fat, protein, fiber, and carbohydrate contents of the collected chuko samples were as 42.02 ± 9.89%, 5.82 ± 0.88%, 1.89 ± 0.72% & 45.98 ± 8.33%, respectively. The mean pH, water activity, and textural profile of the collected chuko were 5.11 ± 0.21, 0.22 ± 0.05 N, respectively. The total aerobic plate counts of the chuko samples ranged from 1.15 × 103 to 1.26 × 105 cfu/g, and the average coliform and yeast growth were 1.70 × 102 cfu/g and 4.90 × 101 cfu/g, respectively. This study concluded that Chuko preparation and consumption were traditionally performed. Chuko is a traditional low-moisture, high-fat, high-energy food product with a shelf life of one year. Furthermore, the value addition of Chuko, product diversification, and promotion of indigenous knowledge are recommended for future work.

Poor snack food habits with a diversity of snacks encourages children's snack habits at school, because they can spend a third of their time at school. However, there are still many children who have the habit of consuming snacks and poor hand and nail hygiene habits The purpose of this study was to determine the factors associated with the incidence of diarrhea in elementary school. This research was quantitative with the Cross Sectional method. The sample in this study amounted to 118 respondents, which were determined by simple random sampling technique. Respondents were dominated by women as many as 77 respondents (65.3%), and the age of the respondents was dominated by the age category 11-12 years as many as 60 respondents (50.8%). Bivariate analysis resulted that there was a significant relationship between the frequency of snack food consumption, the choice of snack foods, the habit of washing hands, and cleanliness of nails with the incidence of diarrhea, while the habit of carrying lunch had no significant relationship with the incidence of diarrhea in elementary school in Muara Burnai Village II. The results of the multivariate analysis showed that the selection of snack foods was the most dominant variable influencing the incidence of diarrhea in elementary school children with (p-value=0.030; PR=29.291; CI 95%)=1.393-615.854) after controlling for the variable frequency of snack food consumption, washing habits hand and nail hygiene. The schools should make regulations related to standards for traders so that they become healthy canteens in school.

With the rise in living standards in China and the increasing awareness about nutrition and health, consumers are increasingly drawn to aquatic snacks that are high in protein and low in fat. This study delves into the current trends in the processing of ready to eat freshwater fish products in the country. By merging online and offline research techniques, such as web data extraction and sensory evaluations, we have conducted a comprehensive investigation. The findings indicate a series of problems in the flavor, lingering fishy odors, portioning, packaging, fish bones, minced meat, and scale residue of freshwater fish snacks. In today's market, a common strategy is to intensify product flavors to mask undesirable fishy odors. Additionally, there is a concerning trend of product similarity in the industry, with a noticeable absence of standardized criteria. To address these problems, we present specific recommendations and solutions, aiming to inspire progress and innovation in China's snack freshwater fish product sector. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Resistant starches are classified in the category of indigestible starches and are introduced as a prebiotic product, which has lower calories and is cheaper compared to other dietary fibers. Therefore, the purpose of this research is to use type III resistant starch produced by thermal method at levels of 0, 5, 10, 15, 20, 25 and 30% in a completely random design as a substitute for wheat flour in biscuit, doughnut and cookie formulation. The results showed that by replacing wheat flour with resistant starch in the formulation more than 20%, the moisture content and water activity of the final product increased and decreased respectively. The specific volume and porosity of the doughnut were stable up to the level of 15% of resistant starch and then decreased. Also, the sample containing 15% resistant starch had the lowest amount of firmness in all the products. On the other hand, with the replacement of resistant starch in the formulation of the examined products on levels of 15% and above, the amount of L* value increased and the a* and b* values were decreased. The panelists also introduced the sample containing 15% resistant starch as the best sample. Therefore, it can be said that by replacing 15% of wheat flour with resistant starch, in addition to maintaining the physicochemical, textural and sensory characteristics of the final product, it is possible to enrich these snacks and the consumer can benefit from the benefits of using prebiotic products. [ABSTRACT FROM AUTHOR]

The use of three-dimensional (3D) printers in the food industry is widespread in recent years. 3D food printers improve products with complex shapes, different textural properties, and desired compositions apart from providing efficient utilization of foods. This study aimed to contribute to an increase in shrimp consumption with the production of 3D healthy snacks with cereal-based shrimp flour with a 3D food printer. Firstly, the most printable (reference) dough composition was determined, which could be printed by a food printer without the addition of shrimp flour. Then, significant factors affecting dough structure were optimized using the Plackett-Burman experimental design to obtain products that could be 3D-printed in a targeted design and self-supporting ability after printing. Shrimp flour, corn flour/wheat flour ratio, water temperature, butter amount, product height, and infill rate were determined as independent variables. It was determined that the effect of shrimp flour ratio and water temperature on the firmness, consistency, and cohesiveness of the dough was statistically significant while the effect of shrimp flour ratio on the viscosity index was significant (p<0.05). Results of the 3D structure analysis showed that the effect of these variables on the outer diameter error rate was insignificant, while the effect of the wheat flour/corn flour ratio, the water temperature, and the infill level were significant on the inner diameter error rate (p<0.05). The influence of the amount of shrimp flour, wheat flour/corn flour ratio, water temperature, and infill level on the total error rates of the products were significant (p<0.05). [ABSTRACT FROM AUTHOR]

Policy PointsSuboptimal diet is a leading cause of mortality and morbidity in the United States.Excise taxes on junk food are not widely utilized in the United States. The development of a workable definition of the food to be taxed is a substantial barrier to implementation.Three decades of legislative and regulatory definitions of food for taxes and related purposes provide insight into methods to characterize food to advance new policies. Defining policies through Product Categories combined with Nutrients or Processing may be a method to identify foods for health‐related goals. Context: Suboptimal diet is a substantial contributor to weight gain, cardiometabolic diseases, and certain cancers. Junk food taxes can raise the price of the taxed product to reduce consumption and the revenue can be used to invest in low‐resource communities. Taxes on junk food are administratively and legally feasible but no definition of "junk food" has been established. Methods: To identify legislative and regulatory definitions characterizing food for tax and other related purposes, this research used Lexis+ and the NOURISHING policy database to identify federal, state, territorial, and Washington DC statutes, regulations, and bills (collectively denoted as "policies") defining and characterizing food for tax and related policies, 1991–2021. Findings: This research identified and evaluated 47 unique laws and bills that defined food through one or more of the following criteria: Product Category (20 definitions), Processing (4 definitions), Product intertwined with Processing (19 definitions), Place (12 definitions), Nutrients (9 definitions), and Serving Size (7 definitions). Of the 47 policies, 26 used more than one criterion to define food categories, especially those with nutrition‐related goals. Policy goals included taxing foods (snack, healthy, unhealthy, or processed foods), exempting foods from taxation (snack, healthy, unhealthy, or unprocessed foods), exempting homemade or farm‐made foods from state and local retail regulations, and supporting federal nutrition assistance objectives. Policies based on Product Categories alone differentiated between necessity/staple foods on the one hand and nonnecessity/nonstaple foods on the other. Conclusions: In order to specifically identify unhealthy food, policies commonly included a combination of Product Category, Processing, and/or Nutrient criteria. Explanations for repealed state sales tax laws on snack foods identified retailers' difficulty pinpointing which specific foods were subject to the tax as a barrier to implementation. An excise tax assessed on manufacturers or distributors of junk food is a method to overcome this barrier and may be warranted. [ABSTRACT FROM AUTHOR]

This study determined the influence of extrusion cooking on chemical and sensory characteristics of a selected cultivar of aerial yam flour (AYF) and African breadfruit seed flour (ABF) blends. Blends (68:32, 84:16, 88:12, 56:44, 77:23, 53:47, 59:41, 74:26, and 64:36) of AYF:ABF were formulated using response surface methodology and chemically analyzed. Each blend was mixed with same quantities of ingredients, hydrated to 17.5% moisture, and extruded at barrel temperature (120°C) and screw speed (70 rpm). Extruded snacks were evaluated for some chemical and sensory properties. Data were analyzed using ANOVA at α0.05. Variation in blends significantly affected carbohydrate (76.58–69.55%), protein (8.80–13.59%), phenol (3.24–2.01 mg/g), and phytate (0.81–0.34 mg/g) contents of extruded snacks. Highest overall acceptability of the snack by the sensory evaluation panelists was 7.02. Extrusion cooking of flour blends of the selected cultivar of Dioscorea bulbifera and Treculia africana produced highly nutritious and acceptable snacks for human consumption. [ABSTRACT FROM AUTHOR]

Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks. Our aim was to investigate the protective role of maltodextrin in improving the storage stability of fruit foams. This study evaluated the effect of maltodextrin concentrations on the stability of the following quality parameters: anthocyanins, ascorbic acid, color, texture, and sensory perception of dried foamed raspberry pulp during storage. This study compared three concentrations (5%, 15%, and 30% w/w) of maltodextrin in mixtures, evaluating their effect on the stability of these parameters over a 12-week storage period. The foam samples were stored at 37 °C to accelerate chemical reactions under vacuum packaging conditions which excluded oxygen. The addition of 30% maltodextrin to the raspberry pulp blend resulted in the highest retentions in all compounds tested, i.e., 74% for ascorbic acid and 87% for anthocyanins. Color and texture were similarly preserved. Adding 30% maltodextrin to the mixture did not negatively influence the acceptability of sensory perception. Maltodextrin thus represents an effective protective agent for preserving nutritional and sensory qualities for a longer storage period. Hence, using MD together with potato protein was optimal for enhancing the storage stability of fruit foam, which is important for the food industry. [ABSTRACT FROM AUTHOR]

Abstract Background Traditional Chinese food has been believed to be closely associated with affecting salubrious health outcomes, enhancing longevity, and interoperating with traditional Chinese medicine. Over the past several decades, traditional Chinese food has been going through significant evolution and qualitative transition of nontraditional eating behaviors. This food transition and eating pattern transformation are propelled by China’s vast population size, rapid socioeconomic development, lifestyle changes, and global influence. Inevitably, these dietary shifts are having a considerable impact not only on public health in China but also globally. Purpose The purpose of the present study is to examine the socioeconomic and health effects of the shift from consuming traditional Chinese food into increasingly consuming Western-style processed foods, fast foods, saturated fats, snacks, sugary beverages, and eating out more often than the traditional home cooking. This study also investigates the prevalence, health effects, and sociodemographic implications of food transition and adopting Western-style eating patterns. Methods Cross-sectional analysis of primary data collected from 1292 adult male and female participants was performed. Participants responded to a cross-sectional self-administered paper-and-pencil-based food history and beverage intake questionnaire. Chi-square analyses were employed to analyze data obtained from the nonparametric variables, whereas t tests were performed to analyze data obtained from the parametric variables. Results There were significant differences in snack food shopping distributions between gender and marital status factors. Females were more likely to purchase more snacks than males, whereas singles were more likely to purchase more snacks than married. Pooled data suggest that 79.67% of the respondents consumed fast food with wide-ranging frequencies. There were significant differences between water and all other typical drinks, as water recorded the highest consumption rate by 65.31%. There were significant differences between the three meal-eating locations, as 48.45% of the respondents were more likely to consume most of their daily meals at home, whereas, combined, 51.55% were more likely to consume most of their daily meals out-of-home. Baking food scored 77.94% compared with all other food preparation methods. Overall healthy eating behaviors results indicated that 49.67% of the respondents consumed a healthy diet most of the time, whereas combined, 50.33% either consumed a healthy diet sometimes or not at all. Conclusions Traditional Chinese eating practices have been transitioning into nontraditional eating behaviors that may be associated with a multitude of chronic non-communicable diseases and high mortality rates. As these rates have been projected to continue rising, there is a need to focus on introducing public health promotion policies, including health education and lifestyle-enhancing initiatives aimed at promoting nutritive balance and adopting healthier eating behaviors. These policies can be tailored to support the most affected groups among the lower- and middle-income Chinese, as well as similar populations in developing countries.

As a way of modeling healthier eating habits for their children, parents may intentionally avoid consuming sugary foods and drinks (SFDs) in their presence but consume these on other occasions (later referred to as parental secretive eating). This study aimed to 1) explore the prevalence of parental secretive eating, 2) investigate the associations between parental secretive eating and SFD consumption in parents and children, and 3) qualitatively explore the reasons for parental secretive eating. Participants were Finnish mothers (n = 362), fathers (n = 123), and their 3–6-year-old children (n = 403); this data was collected in 2017 as part of the baseline assessment of the DAGIS intervention. Parents reported how often they avoided eating SFDs in the presence of their child, completed food frequency questionnaires for themselves and their child, and responded to an open-ended question of explaining reasons for secretive eating. The overall prevalence of parental secretive eating was 68%. It was more common among mothers than fathers (p < 0.001) and most prevalent in chocolate (61%) and sweets (59%). Parental secretive eating was positively associated with SFD consumption both among mothers (ꞵ = 0.274, p < 0.001) and fathers (ꞵ = 0.210, p = 0.028) in linear regression models adjusted for parents' and child's age, child's gender, parental education level, and number of household members. Mothers' or fathers' secretive eating and child's SFD consumption were not associated (ꞵ = 0.031, p = 0.562; ꞵ = -0.143; p = 0.167). Three themes describing reasons for parental secretive eating were found: family food rules, avoiding child's requests, and aspiration for healthy modeling. In conclusion, parental secretive eating may play an important role in determining SFD consumption in families with preschoolers. Additional research is needed to determine whether parents can prevent their own eating habits from influencing their child through secretive eating. [Display omitted] [ABSTRACT FROM AUTHOR]

Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks. Our aim was to investigate the protective role of maltodextrin in improving the storage stability of fruit foams. This study evaluated the effect of maltodextrin concentrations on the stability of the following quality parameters: anthocyanins, ascorbic acid, color, texture, and sensory perception of dried foamed raspberry pulp during storage. This study compared three concentrations (5%, 15%, and 30% w/w) of maltodextrin in mixtures, evaluating their effect on the stability of these parameters over a 12-week storage period. The foam samples were stored at 37 °C to accelerate chemical reactions under vacuum packaging conditions which excluded oxygen. The addition of 30% maltodextrin to the raspberry pulp blend resulted in the highest retentions in all compounds tested, i.e., 74% for ascorbic acid and 87% for anthocyanins. Color and texture were similarly preserved. Adding 30% maltodextrin to the mixture did not negatively influence the acceptability of sensory perception. Maltodextrin thus represents an effective protective agent for preserving nutritional and sensory qualities for a longer storage period. Hence, using MD together with potato protein was optimal for enhancing the storage stability of fruit foam, which is important for the food industry.

Chips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to develop red lentil enriched chips for use as a healthy and nutritious snack food. Due to the health concerns about high fat content of the fried chips, the samples were oven-baked instead of frying. Response surface methodology was used to investigate the effect of process parameters (red lentil flour ratio, baking temperature and time) on physicochemical, textural, nutritional, and bioactive properties of the chips. The samples were also evaluated in terms of taste, odor, crispness, and general acceptance by the panelists. The highest antioxidant capacity, total phenolic content and hydroxymethyl furfural content was achived with the sample supplememented with 50% red lentil flour and baked at the highest temperature and time used in the study (190 °C, 9 min). Red lentil flour supplementation increased protein and resistant starch content of the chips. The highest resistant starch content of the samples and lowest in vitro glycemic index value were achieved with the sample prepared with 50% red lentil flour supplementation. These results of this study proved that red lentil is a good source to be used for enrichment of oven-baked wheat chips as a novel snack food with high nutritional values and low in vitro glycemic index. [ABSTRACT FROM AUTHOR]

Pumpkin (Cucurbita moschata Duch.) is a vegetable which has positive effects on health due to its valuable nutrients and can therefore be used as a functional snack food. The objective of this study was to investigate the total phenolic contents, antioxidant capacities, in-vitro bioaccessibilities, and phenolic acids of pumpkin chips (PCs) supplemented with some aromatizing spices (cinnamon and ginger). According to the results, especially PCs aromatized with spices are rich in terms of phenolic content, antioxidant capacities and bioaccessibility. Within the phenolic acids, the p-hydroxybenzoic is the predominant phenolic acid in the PCs. The results of this research revealed that PCs were a functional snack thanks to their high antioxidant capacities, phenolic content, and their bioaccessibility. In addition, cinnamon and ginger further increased the functional properties of PCs. It is consequently thought that aromatized PCs could be an excellent alternative snack food for people from all ages. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Background Large portion sizes encourage overconsumption. Prior studies suggest that this may be due to errors in anticipating the effects of portion size, although the studies were limited to adults and energy-dense foods. Objective Our aim was to investigate potential anticipation errors related to the effects of portion size on hunger, eating enjoyment, and healthiness ratings among 8-to-11-year-old children, for snacks differing in energy density and healthiness perception, and as a function of initial hunger. Methods In a within-subject design, 83 children aged 8 to 11 years old were first asked to anticipate how much they would enjoy, how hungry they would feel after eating, and how healthy it would be to eat a recommended serving size, a 50% larger portion, and a 125% larger portion of brownie or applesauce. Over six subsequent sessions, the children were asked to eat all of each of these portions and then rate their post-intake enjoyment, residual hunger, and healthiness perceptions. We also measured hunger at the beginning of each session. Results For both snacks, larger portions reduced anticipated and experienced residual hunger similarly. In contrast, larger portions increased anticipated but not experienced eating enjoyment for both snacks; although larger portions increased anticipated and experienced enjoyment ratings among extremely hungry children. All children under-anticipated how much they would enjoy the smaller portion sizes. Healthiness ratings were unaffected by portion size for both snacks but differed across foods (applesauce vs. brownie). Conclusions Children anticipate the effects of portion size on hunger change accurately, overestimate the effects of portion size on eating enjoyment, and rate food healthiness on food type and not portion size. Helping children better anticipate the enjoyment from smaller (recommended) portion sizes and understand that food quantity, not just quality, matters for healthy eating may be a solution to improve portion control.

One of the community services in the field of food, is hawker food whose existence is often still far from meeting health requirements so that the impact of the disease on the community. By seeing the potential of such large food and high levels of vulnerability, efforts should be made to monitor the quality of food management by observing hygiene and sanitation rules and health requirements. The purpose of this study was to determine the relationship between sanitation hygiene and behavior of the handlers with the number of germs on snacks in the surroundings of the Kartika Jaya Foundation School in Bandar Lampung City. This type of research is analytic descriptive, with the cross-sectional approach. The population in this study is all traders and food sold in the environment around the school both inside and outside the school building. Samples were taken based on the determination of the sample criteria of traders and food, totaling 53 traders. The method used is a laboratory test on the number of germs on food samples and hand-held swabs by the ALT (Total Plate Number) method as well as questionnaires and observations. Data analysis was performed univariately and bivariate (using the chi-square test α=0,05). From the results of this study it can be concluded that there is a relationship between sanitation hygiene (ρ-value=0,0001) and food handler behavior (ρ-value=0,004) with the number of germs on snacks in the surroundings of the Kartika Jaya Foundation School in Bandar Lampung City.

While genetic and hormonal factors likely play a role in the development of obesity, lifestyle issues such as diet and physical activity are main contributors. Lifestyle issues are largely influenced by environmental factors, which pertain not only to access and availability, but exposure to opportunities for unplanned food and beverage purchases. The purpose of this study was to describe the extent to which candy, snack foods, and sugary beverages are available in checkout lines in a convenience sample retail chain stores in NYC that sell products for children. Non-probability, convenience sampling was used to select a total of 22 stores to visit in person. All stores were visited and the checkout lines were observed, capturing both the checkout style (single lane versus multiple lane; corralled or non-corralled), and the products (if any) being sold. Of the 22 stores surveyed, 17 (77.27%) sold at least one convenience food (candy and snacks), and/or sugary beverages. Among the stores that sell convenience food, nearly all (82.35%) sell candy, 100% of those with no corral-style line and 76.92% of those using a corral-style line. The findings from this study concur with prior research indicating that non-nutritious food items and sugary beverages have a presence at checkout areas of retail stores, thus driving the possibility for impulse buys. Exposure to messaging and ques are potentially influential on public health, and should be a point of reflection in terms of the kinds of policies that can support or hinder public health. [ABSTRACT FROM AUTHOR]

Background: Traditional Chinese food has been believed to be closely associated with affecting salubrious health outcomes, enhancing longevity, and interoperating with traditional Chinese medicine. Over the past several decades, traditional Chinese food has been going through significant evolution and qualitative transition of nontraditional eating behaviors. This food transition and eating pattern transformation are propelled by China's vast population size, rapid socioeconomic development, lifestyle changes, and global influence. Inevitably, these dietary shifts are having a considerable impact not only on public health in China but also globally. Purpose: The purpose of the present study is to examine the socioeconomic and health effects of the shift from consuming traditional Chinese food into increasingly consuming Western-style processed foods, fast foods, saturated fats, snacks, sugary beverages, and eating out more often than the traditional home cooking. This study also investigates the prevalence, health effects, and sociodemographic implications of food transition and adopting Western-style eating patterns. Methods: Cross-sectional analysis of primary data collected from 1292 adult male and female participants was performed. Participants responded to a cross-sectional self-administered paper-and-pencil-based food history and beverage intake questionnaire. Chi-square analyses were employed to analyze data obtained from the nonparametric variables, whereas t tests were performed to analyze data obtained from the parametric variables. Results: There were significant differences in snack food shopping distributions between gender and marital status factors. Females were more likely to purchase more snacks than males, whereas singles were more likely to purchase more snacks than married. Pooled data suggest that 79.67% of the respondents consumed fast food with wide-ranging frequencies. There were significant differences between water and all other typical drinks, as water recorded the highest consumption rate by 65.31%. There were significant differences between the three meal-eating locations, as 48.45% of the respondents were more likely to consume most of their daily meals at home, whereas, combined, 51.55% were more likely to consume most of their daily meals out-of-home. Baking food scored 77.94% compared with all other food preparation methods. Overall healthy eating behaviors results indicated that 49.67% of the respondents consumed a healthy diet most of the time, whereas combined, 50.33% either consumed a healthy diet sometimes or not at all. Conclusions: Traditional Chinese eating practices have been transitioning into nontraditional eating behaviors that may be associated with a multitude of chronic non-communicable diseases and high mortality rates. As these rates have been projected to continue rising, there is a need to focus on introducing public health promotion policies, including health education and lifestyle-enhancing initiatives aimed at promoting nutritive balance and adopting healthier eating behaviors. These policies can be tailored to support the most affected groups among the lower- and middle-income Chinese, as well as similar populations in developing countries. [ABSTRACT FROM AUTHOR]

Individuals of South Asian ethnicity have an increased risk for obesity and related diseases. Foods available in the home during the first 1000 days (conception to 24 months old) are an important determinant of diet, yet no study has examined the association of early‐life home food availability (HFA) with later diet and obesity risk in South Asian households. We examined whether obesogenic HFA at 18 months of age is associated with dietary intake and body mass index (BMI) at 36 months of age in low‐income Pakistani and White households in the United Kingdom. In this prospective birth cohort study (Born in Bradford 1000), follow‐up assessments occurred at 18 (n = 1032) and 36 (n = 986) months of age. Variety and quantity of snack foods and sugar‐sweetened beverages (SSBs) in the home and consumed were measured using the HFA Inventory Checklist and food frequency questionnaires, respectively. BMI was calculated using measured length/height and weight. Multinomial logistic regression models examined associations between HFA and tertiles of dietary intake, and multivariable linear regression models assessed associations between HFA and BMI. Pakistani households had a greater variety and quantity of snack foods and SSBs available compared with White households. Variety and quantity of snack foods and SSBs in the home at 18 months were positively associated with children's intake of these items at 36 months, but associations between HFA and BMI were null. Reducing obesogenic HFA during the first 1000 days may promote the development of more healthful diets, though this may not be associated with lower obesity risk during toddlerhood. [ABSTRACT FROM AUTHOR]

Droëwors (dried sausage) is a unique dried meat product from South Africa, which is not smoked, fermented, nor is nitrite used in its production. The objective of the study was to compare the quality parameters and consumer acceptance of common eland meat droëwors with different quantities of added beef fat. Three treatments containing either 10, 15, or 20% (by weight) added beef fat were compared regarding chemical composition, fatty acid profiles, and sensory properties. Increasing the amount of fat in the dried product resulted in a significant decrease in the protein and ash percentages. The sausages with 10% added fat had the most favourable fatty acid profile in terms of nutritional value. Several differences were found in the sensory profiles of the products evaluated by the trained sensory panel; in particular, the evaluation scores for texture improved with increasing fat content. No differences were found between the products by the untrained consumer panel for appearance and taste. When the dataset was analysed according to gender, it was found that women evaluated the 10% fat samples more favourably. This is in line with their stated preference for low-fat meat products. For these reasons, the production of sausages with the lowest fat content can be recommended as they best meet consumer expectations. • Droëwors sausages were made from eland meat with various additions of beef fat. • Chemical composition, fatty acid contents and sensory profiles were evaluated. • The sensory panel rated better the texture of the samples with higher fat contents. • In the consumer test, women declared preference for a leaner and healthier product [ABSTRACT FROM AUTHOR]

Objective: To analyse nutritional and packaging characteristics of toddler-specific foods and milks in the Australian retail food environment to identify how such products fit within the Australian Dietary Guidelines (ADG) and the NOVA classification.Design: Cross-sectional retail audit of toddler foods and milks. On-pack product attributes were recorded. Products were categorised as (1) food or milk; (2) snack food or meal and (3) snacks sub-categorised depending on main ingredients. Products were classified as a discretionary or core food as per the ADG and level of processing according to NOVA classification.Setting: Supermarkets and pharmacies in Australia.Results: A total of 154 foods and thirty-two milks were identified. Eighty percentage of foods were snacks, and 60 % of foods were classified as core foods, while 85 % were ultraprocessed (UP). Per 100 g, discretionary foods provided significantly more energy, protein, total and saturated fat, carbohydrate, total sugar and Na (P < 0·001) than core foods. Total sugars were significantly higher (P < 0·001) and Na significantly lower (P < 0·001) in minimally processed foods than in UP foods. All toddler milks (n 32) were found to have higher energy, carbohydrate and total sugar levels than full-fat cow's milk per 100 ml. Claims and messages were present on 99 % of foods and all milks.Conclusions: The majority of toddler foods available in Australia are UP snack foods and do not align with the ADG. Toddler milks, despite being UP, do align with the ADG. A strengthened regulatory approach may address this issue. [ABSTRACT FROM AUTHOR]

Mango leather produced from dried mango pulp is a traditional fruit product in India. Traditionally it is processed through natural convective drying or sun drying of ripe mango pulp. Mango leather was produced through sun, convective (hot air), freeze, and microwave drying. Drying kinetics was studied with the help of nine empirical models used extensively in food industries. Root mean square error (RMSE), correlation coefficient (R²), and the sum of square errors (SSE) these four statistical measures were examined for nine different models to learn the best-fitted model. The Fourier-transform infrared spectroscopy study was conducted for compositional analysis of differently dried samples in the wavelength range of 400-4000 cm-1 at ambient temperature. For sensory analysis, the test panel was constructed as per ISO 8586-1. ISO 4120:2004, ISO 5496:2005, ISO 10399:2004 standards were maintained for selecting panel members. Quantitative descriptive analysis of different mango leather was estimated as per the protocols defined in ISO 11035:1994. [ABSTRACT FROM AUTHOR]

Due to their practicality and convenience, consumption of snack foods has grown among the Brazilian population. At the same time, the demand for healthier products continues to grow, as today's consumers are increasingly concerned about their health and well-being. To meet this demand, traditional products have been reformulated to achieve a healthier nutritional profile. In this context, the aim of this study was to understand the sensory and hedonic perception of Brazilian consumers toward salty snacks. Sixty-one consumers answered a Check-all-that-apply (CATA) questionnaire, followed by an acceptance test and an attitudinal questionnaire. Four traditional salty snacks and one fit snack were sampled. The results showed that both the fit snack and the traditional snacks were well accepted by consumers. According to CATA questionnaire, the samples presented a completely different sensory profile, describing their ideal snack as: crispy, homogeneous, little cheese aroma, corn flavor, sweet residual taste and little salty taste. In addition, the attitudinal questionnaire indicated that consumers want products that bring health benefits, while maintaining their pleasant flavor and affordable price. These findings highlight that understanding consumers' desires can help new products succeed in the marketplace and also aid in marketing strategies to be used. [ABSTRACT FROM AUTHOR]

Abstract Background Food choices are often determined by stimuli from our immediate surroundings, including strategic placement in shops to encourage impulse purchases. One example of this is food in shop checkout areas. Recently a number of UK supermarkets have voluntarily committed to providing healthier checkout foods. The aim of this study was to document the nature of current UK supermarket checkout food policies; determine whether there are any differences in the healthfulness and type of food displayed at checkouts in supermarkets according to the presence or nature of policies; and determine whether supermarkets are adhering to their checkout food policies. Methods Survey of checkout food policies. Cross-sectional observations in 69 supermarkets (covering 14 store formats) in the East of England in Feb-May 2017 of the number and type of checkout foods on each ‘checkout journey’ (each possible route through the checkout area). Checkout foods were categorised as less healthy or healthier, using the UK Food Standard’s Agency’s Nutrient Profile Model, and into food groups. Checkout food policies were categorised as clear and consistent, vague or inconsistent, or absent. Results Checkout food policies differed between store formats in some supermarket groups. Across the 14 store formats included, two had no checkout food policy, six had ‘clear and consistent’ policies, and six ‘vague or inconsistent’ policies. In supermarkets with clear and consistent policies there were a median of 13 products per checkout journey, of which 35% were less healthy. Comparable figures for supermarkets with vague or inconsistent, and absent policies were 15 (57%) and 39 (90%) respectively (ps for trend

Snack foods contain main parts of food habit among people in the world. Recently the high rate of consumption and variety of extruded snacks is proven to increase the attention to nutritional quality besides keeping desired acceptability of products. In this study, based on central composite design the effect of independent variables consist of the whole Oleaster powder (5- 15%), moisture content (12- 20%), screw speed (120-180 RPM), were investigated on the physicochemical, textural and color of extrudates based on corn- wheat grit. results showed that, Increasing Oleaster content caused an increase in the density, hardness and solubility. Whereas, Increase screw rate and oleaster content simultaneously leaded to a lower density. In low amount of moisture content, improvement of oleaster content didn’t significant effect on hardness. However by boosting recent factors gradually, the hardness of products increased dramatically. Moisture content and screw speed had absolute effect on lightness of extrudates. Meanwhile improvement of oleaster content caused a decrease in lightness. Optimum condition was determined to be the feed moisture content (13.87%), oleaster content (5%) and screw speed rate (166.7 rpm). [ABSTRACT FROM AUTHOR]

Clean label products with natural antioxidants have always attracted great attention due to healthy benefits. In this study, the stability of palm olein oil with various natural antioxidants (cedarwood, citronella, clove, nutmeg and rosemary oil) during the heat treatment was investigated; the acidic value, conjugated diene and triene content, peroxide value, thiobarbituric acid reactive substance value and instrumental color of the palm olein oil were analyzed. Sample with nutmeg oil exhibited the highest oxidation stability. In addition, the higher the nutmeg oil concentration, the better the prevention of oil oxidation during the heat treatment. During the repeated frying with corn extrudate, nutmeg oil concentration of 4 g/kg palm olein oil was able to prevent lipid degradation. The acidic and peroxide value of the palm olein oil in the fryer was statistically similar to that of the extracted oil from the fried extrudate. Nutmeg oil can be considered as a potential natural antioxidant for industrial frying of snack food products. [ABSTRACT FROM AUTHOR]

Background: Large portion sizes encourage overconsumption. Prior studies suggest that this may be due to errors in anticipating the effects of portion size, although the studies were limited to adults and energy-dense foods. Objective: Our aim was to investigate potential anticipation errors related to the effects of portion size on hunger, eating enjoyment, and healthiness ratings among 8-to-11-year-old children, for snacks differing in energy density and healthiness perception, and as a function of initial hunger. Methods: In a within-subject design, 83 children aged 8 to 11 years old were first asked to anticipate how much they would enjoy, how hungry they would feel after eating, and how healthy it would be to eat a recommended serving size, a 50% larger portion, and a 125% larger portion of brownie or applesauce. Over six subsequent sessions, the children were asked to eat all of each of these portions and then rate their post-intake enjoyment, residual hunger, and healthiness perceptions. We also measured hunger at the beginning of each session. Results: For both snacks, larger portions reduced anticipated and experienced residual hunger similarly. In contrast, larger portions increased anticipated but not experienced eating enjoyment for both snacks; although larger portions increased anticipated and experienced enjoyment ratings among extremely hungry children. All children under-anticipated how much they would enjoy the smaller portion sizes. Healthiness ratings were unaffected by portion size for both snacks but differed across foods (applesauce vs. brownie). Conclusions: Children anticipate the effects of portion size on hunger change accurately, overestimate the effects of portion size on eating enjoyment, and rate food healthiness on food type and not portion size. Helping children better anticipate the enjoyment from smaller (recommended) portion sizes and understand that food quantity, not just quality, matters for healthy eating may be a solution to improve portion control. [ABSTRACT FROM AUTHOR]

Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in β-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65℃. The raw material, the chips blanched in steam and in boiling water had a content of β-carotene of 501.86 ± 53.65, 490.23 ± 30.00 and 473.91 ± 11.43 μg g-1 (d.b.) respectively. The retention of β-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in β-carotene high retention. [ABSTRACT FROM AUTHOR]

Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in β-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65°C. The raw material, the chips blanched in steam and in boiling water had a content of β-carotene of 501.86 ± 53.65, 490.23 ± 30.00 and 473.91 ± 11.43 μg g-1 (d.b.) respectively. The retention of β-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in β-carotene high retention. [ABSTRACT FROM AUTHOR]

Highlights • We investigated how fat/carbohydrate food (FCH) content shapes energy intake of satiated rodents. • Limited access to FCH led to higher daily energy intake in rats. • Forced withdrawal from FCH snacking increased the energy intake after reintroducing it. • FCH induce a strong conditioned place preference in satiated mice. Abstract Hedonic intake of strongly rewarding foods is independent from biological needs and, thus, a common cause of obesity. The effect of potato chips on energy intake in a snacking model could be explained by their fat/carbohydrate content (FCHc). The present study investigated if the FCHc shapes energy intake patterns and reward processing of satiated rodents. Modulation of energy intake patterns was studied in an established snacking model offering FCHc rich food for 3 × 10 min/day to satiated rats. Reward processing was analyzed by a previously established conditioned place preference tests in satiated mice. The limited access to FCHc rich food led to higher daily energy intake compared to days without access (110 ± 10 vs. 96 ± 5 kcal/day) indicating that fat/carbohydrate intake was not fully compensated by reducing standard chow intake during the rest of the day. Furthermore, fat/carbohydrate snacking led to binge eating episodes with up to 55% of the daily energy intake consumed during limited access. Forced withdrawal from fat/carbohydrate snacking opportunities for six weeks increased the total daily energy intake and the relative amount of energy consumed by FCHc after reintroducing fat/carbohydrate snacking. Snack food and fat/carbohydrate food were powerful food reinforcers in satiated mice in contrast to standard chow. Altogether, these data suggest that the FCHc of snack food has strong reinforcing properties, which are probably responsible for the significant modulation of the amount and pattern of food intake in ad libitum fed animals. [ABSTRACT FROM AUTHOR]

In this research, the antioxidant properties of unroasted and roasted snacks such as hazelnut, pistachio, peanut, sunflower seed, pumpkin seed, chickpea, corn and wheat were determined using Trolox® (6-hydroxy-2,5,7,8- tetramethylchromane-2-carboxylic acid) equivalent antioxidant capacity (TEAC), ferric-reducing antioxidant power (FRAP) and Folin-Ciocalteu total phenolic methods, besides their acrylamide contents. Variations were detected in the total antioxidant capacity (TAC) and total phenolic (TP) contents of roasted snacks, which were obtained from at least four different processing plants. Although antioxidant capacity tests produced different values for snacks, a significant and positive correlation (r2=0.91, P<0.01) was found between TEAC and FRAP results. Similarly, significant and positive correlations were obtained between TP contents and TEAC (r2=0.91, P<0.01) and FRAP (r2=0.94, P<0.01) values. Among snack foods, roasted sunflower seed had the highest mean TAC and TP content (TEAC 46.6 µmol TE/g, FRAP 63.9 µmol TE/g and TP 1021.5 mg GAE/100 g), followed by roasted pistachio (TEAC 28.9 µmol TE/g, FRAP 22.3 µmol TE/g and TP 530.5 mg GAE/100 g) and roasted corn (TEAC 5.6 µmol TE/g, FRAP 10.6 µmol TE/g and TP 178.0 mg GAE/100 g). The TAC of remaining snacks (TEAC 2.4-3.3 µmol TE/g, FRAP 2.9-5.7 µmol TE/g) and their TP contents (37.2-265.1 mg GAE/100 g) were lower and somewhat comparable. The TAC and TP contents of hazelnuts and peanuts decreased significantly (P<0.05) upon roasting, while those of sunflower seed, pumpkin seed, corn and wheat were influenced to a lesser extent. Acrylamide contents of roasted snacks were low (<290.9 µg/kg). [ABSTRACT FROM AUTHOR]