The nutritional impact of snacking on the diets of female, freshman college students between the ages of 17 and 20 years was assessed. Sixty-five women living in freshman residence halls at Oregon State University recorded their dietary intakes and eating habits for four days. Questionnaires concerning eating and activity patterns were also completed. Dietary intakes were analyzed for energy (kcal), protein, calcium, iron, vitamin A, thiamin, riboflavin, niacin and ascorbic acid. The nutrient contents of snacks, meals, and nutrient supplements consumed by the subjects were calculated. Nutrient densities (nutrient/1000 kcal) of meals and snacks were also calculated for the above nutrients. All subjects received a Dietary Adequacy Score, which was computed from their mean daily intake over the four-day period, by assigning one point for each nutrient consumed at or above two-thirds of the RDA. All but one subject snacked during the four-day recording period. The subjects consumed a mean of 1.54 snacks daily, with means of 0.19 morning, 0.47 afternoon, and 0.88 evening snacks. With the exception of ascorbic acid, the mean nutrient desities of snacks were significantly (p<0.01) lower than that of meals. The mean nutrient densities of snacks were well below the RDA/1000 kcal for all of the calculated nutrients, again, with the exception of ascorbic acid. Snacks contributed about 20 percent of the mean total energy intake; the proportions supplied by snacks to the mean nutrient intakes were considerably lower (8 to 13 percent). Meal frequency was negatively correlated with snack frequency (r= -.24, p<0.05) and snack energy intake (r= -.40, p<0.01). Lunch was the meal most negatively correlated with snacking frequency (r = .33, p<0.01) and snack energy intake ( r= -.37, p<0.01). By examining when snacking and when missed meals occurred, it appears that snacks were often consumed as a result of missed meals rather than the cause of them. Breakfast was missed most often and dinner least often with snacking occurring most often in the evening and afternoon. Snacks consumed at these times would not have interfered with either lunch or breakfast. Despite the relatively poor nutritional value of snack foods eaten by the subjects (as evidenced by the low nutrient densities), snacks actually improved the Dietary Adequacy Scores of 28 subjects. However, 16 subjects exceeded the RDA for energy with the addition of snacks, eight of whom were not included in the above group of 28 with the improved Dietary Adequacy Scores. But in all, 20 subjects (31 percent) had their Dietary Adequacy Scores improved by snacks, without exceeding the 2100 kcal RDA for energy. The foods most commonly eaten as snacks were (in descending order): cookies, cake and pastries; candy; fruit; dairy desserts; popcorn; crackers, chips etc.; soft drinks; and alcoholic beverages. / Graduation date: 1982

Whole sorghum kernels were directly processed into whole grain snacks with acceptable texture. Extrudates made from whole sorghum had a harder gritty texture than those made from decorticated materials. Extrusion of whole sorghum provides significant savings in processing: there are no dry matter losses; no equipment or energy is required for decortication or milling; the extruder consumes less power and processes more material per time unit. In addition, the extruder utilized is a simple adiabiatic, friction extruder of relatively low cost. Grinding whole sorghum and removing fines did not improve product expansion during extrusion but altered the gritty pieces in the extrudates. The best products were obtained when whole sorghum (ground or un-ground) was extruded at 14% moisture. The whole sorghum extrudates had larger bubbles with thick cell walls, which made extrudates more crunchy. Decortication of sorghum improved extrusion performance and products by allowing adequate formation and retention of air cells. Decortication to remove 20% of the original sorghum weight was enough to produce extrudates with characteristics comparable to those made from commercial yellow corn meal. Sorghum milled fractions with composition and particle size distribution similar to corn meal produced extrudates with higher expansion, lower bulk density and similar texture. In addition, sorghum extrudates were rated equal to corn meal extrudates by a taste panel for appearance, flavor, texture and overall characteristics. Extrudates made from polished rice were less expanded and whiter than extrudates made from sorghum. When processed under similar conditions, sorghum extrusion required more energy than corn meal extrusion. However, whole sorghum extrusion required less energy than corn meal extrusion. Unground sorghum samples (decorticated or non-decorticated) produced harder extrudates compared to those made from ground raw material. White sorghum is a feasible option for snack extrusion because of its versatility, product characteristics, cost and processing properties.

Whole sorghum kernels were directly processed into whole grain snacks with acceptable texture. Extrudates made from whole sorghum had a harder gritty texture than those made from decorticated materials. Extrusion of whole sorghum provides significant savings in processing: there are no dry matter losses; no equipment or energy is required for decortication or milling; the extruder consumes less power and processes more material per time unit. In addition, the extruder utilized is a simple adiabiatic, friction extruder of relatively low cost. Grinding whole sorghum and removing fines did not improve product expansion during extrusion but altered the gritty pieces in the extrudates. The best products were obtained when whole sorghum (ground or un-ground) was extruded at 14% moisture. The whole sorghum extrudates had larger bubbles with thick cell walls, which made extrudates more crunchy. Decortication of sorghum improved extrusion performance and products by allowing adequate formation and retention of air cells. Decortication to remove 20% of the original sorghum weight was enough to produce extrudates with characteristics comparable to those made from commercial yellow corn meal. Sorghum milled fractions with composition and particle size distribution similar to corn meal produced extrudates with higher expansion, lower bulk density and similar texture. In addition, sorghum extrudates were rated equal to corn meal extrudates by a taste panel for appearance, flavor, texture and overall characteristics. Extrudates made from polished rice were less expanded and whiter than extrudates made from sorghum. When processed under similar conditions, sorghum extrusion required more energy than corn meal extrusion. However, whole sorghum extrusion required less energy than corn meal extrusion. Unground sorghum samples (decorticated or non-decorticated) produced harder extrudates compared to those made from ground raw material. White sorghum is a feasible option for snack extrusion because of its versatility, product characteristics, cost and processing properties.

La soja (Glycine max) es una leguminosa con 40% (p/p) de proteínas. Así, el objetivo de este trabajo es desarrollar un proceso de cocción, inactivación y secado-tostado para lograr un producto listo para consumir. Se caracterizó el grano entero de soja en estado crudo, remojado, cocido y secado-tostado en lecho fluidizado. Se observó que al grano experimentaba reducción de volumen y densidad a medida que se deshidrataba, originando productos porosos. Estos cambios estructurales afectaron el comportamiento fluidodinámico del lecho de partículas, requiriéndose la disminución de la velocidad de fluidización durante el proceso para limitar el consumo de energía. A efectos de interpretar la transferencia de materia y energía durante el secado-tostado se desarrolló un modelo cinético considerando la contracción volumétrica y un coeficiente de difusión variable. Las ecuación diferenciales se resolvieron numéricamente, encontrándose una buena calidad predictiva. Luego se extendió el modelo al lecho fluidizado, para predecir variaciones de humedad y temperatura en el lecho de partículas y en el aire de secado. Se encontró un alto potencial para la recuperación de energía .Mediante la evaluación de la calidad del producto, el tratamiento más conveniente fue el que constaba de las etapas de remojado y secado-tostado a 140ºC.

Thesis (M.A.)--University of Missouri-Columbia, 2008. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 10, 2009) Includes bibliographical references.

The prevalence of overweight and obesity in adolescents has increased dramatically over the past few decades. This increase is associated with a higher risk of developing Type 2 Diabetes Mellitus (T2DM). The "R.U.A. Healthy Kid?" program was created to target modifiable risk factors related to development of T2DM. This study specifically focuses on the influence of snacking habits. Researchers have documented an increase in snacking occasions and preference for low-nutrient snacks among adolescents. Many adolescent diabetes prevention programs target dietary behaviors, but none have used the Stages of Change as a theoretical framework to promote behavior change. The purpose of this study was to determine the impact of a three month community-based intervention on snack consumption and snacking habits of adolescents with risk factors for T2DM. Additionally, it explored the use of the Stages of Change model to understand how the intervention impacted adolescents' movement through the stages, and if reported stage was related to reported snack consumption and snacking habits. At completion of the study, the majority of participants reported forward progress in stages of change, indicating they were actively making changes in regards to high-nutrient (healthy) snacking. There was also a decrease in low-nutrient (unhealthy) snack consumption, and a significant improvement in overall snacking score. Participants reported several factors influenced their snack choice including hunger, taste, and availability. These findings are important to the development of appropriate programs to encourage healthy dietary behaviors at a young age.

Childhood obesity is a public health concern, impacting American children as early as the preschool years. Children from rural, low-income, and minority families experience unique disparities in obesity and health problems, which is especially problematic in Mississippi where a large part of the state is considered rural and economically disadvantaged. Development of healthy nutrition behaviors in early childhood plays a pivotal role in sustaining life-long healthy behaviors and preventing childhood and future obesity. The Snack Pack Project is a 19-week preschool-based nutrition education program designed to promote recognition and selection of healthful foods and encourage development of healthy nutrition behaviors among preschool-aged children. Program objectives are for preschool children to identify healthy foods, food groups, and farm-to-table concepts, participate in weekly educational sessions, and assist in snack preparation. Preschoolers participate in educational sessions and snack preparation activities led by their Head Start teachers and complete pre- and postevaluations. The Snack Pack Project was implemented in two Head Start centers with a total of 300 preschoolers, 191 of which completed the pre- and post-evaluations. Surveys were also completed by parents, which included demographics, description of preschoolers’ food frequency, and an indication of household food security status. The McNemar 2 x 2 design chi-square test for matched-pairs demonstrated that the 3-year-old and the 4- and 5-year-old groups’ knowledge of nutrition variables covered by the Snack Pack Project improved (p < .05). Parent surveys indicated that only 8.9% of preschoolers consumed vegetables daily and 25.3% consumed fruit daily. Results from the food security survey indicated that food insecurity exists; 17.7% reported they relied on only a few kinds of low-cost food to feed their child due to a shortage of money, 16.0% of parents “could not afford balanced meals,” but none reported that their “child did not eat for a whole day.” Preschools are in a unique position to enhance nutrition knowledge and influence the development of healthy behaviors. The Snack Pack Project is feasible to implement in Head Start Centers and complements nutrition education the children will receive in primary school and beyond.

2 pp. / This publication gives active children and their parents ideas on how to choose everyday healthy snack choices to fuel them during sports.

Actualmente, el mercado de snacks en el Perú mueve $150 millones al año. Un pequeño segmento de este mercado se ve representado por los snacks saludables, que se encuentran en rápido crecimiento en estos últimos años. Según un estudio realizado por la consultora AiniaForward, el 50% de los consumidores asegura que ha aumentado su consumo de snacks saludables debido a una creciente preocupación por su salud, incremento en la oferta de productos de este tipo, mayor conveniencia y cambios en los hábitos consumo. Sin embargo, casi el 60% de los consumidores consultados declara que mejoraría los snacks actuales potenciando, sobre todo, el factor natural. Dado este contexto, es oportuno señalar nuestro objetivo con este proyecto que es precisamente, atender a las necesidades del mercado de productos saludables. Nuestra propuesta de negocio se enfoca en el desarrollo y lanzamiento de un snack saludable al mercado limeño a través de eco tiendas, eco ferias y medios digitales. Nuestro producto se elabora en base de zucchini deshidratado que es bajo en carbohidratos y calorías, que brinda las propiedades de una dieta cetogénica, con la inmediatez de consumo y conveniencia de un snack. Una dieta cetogénica es efectiva para la pérdida rápida de peso, y que incluso tiene un efectivo positivo para las personas que padecen de diabetes ya que ayuda con la reducción de la insulina. Se estima que el tamaño de mercado para Keto Bites es de 69518 habitantes, lo que representa un tamaño de mercado de s/. 63’623,040. Finalmente, se estima que durante los 3 años del proyecto se alcanzarán ventas por S/.756,623. Se tendrá valor financiero de S/.95,887 soles y con un retorno de la inversión en menos de 1 año. / Currently, the snack market in Peru moves $150 million annually. A small segment in this market is represented by healthy snacks, which are growing rapidly in recent years. According to a study by the consulting firm AiniaForward, 50% of consumers say that their consumption of healthy snacks has increased due to a growing concern for their health, increased offer of products of this type, greater convenience and changes in habits consumption. However, almost 60% of the consumers consulted declare that they would improve upon the current snacks, promoting, above all, the natural factor. Given this context, it is appropriate to point out our objective with this project, which is precisely to meet the needs of the market for healthy products. Our business proposal focuses on the development and launch of healthy snacks to the Lima market through eco stores, eco fairs and digital media. Our product is made out of dehydrated zucchini, low in carbohydrates and calories that provide the properties of a ketogenic diet, with the immediacy of consumption and convenience of a snack. A ketogenic diet is effective for rapid weight loss, and it even has a positive effective for people suffering from diabetes as it helps with insulin reduction. It is estimated that the market size for Keto Bites is 69,518 inhabitants, which represents a market size of s/. 63’623,040. Finally, the sales estimates over the three year of operation is S/. 756,623. It will have a financial value of S/.95,887 and a return on investment in less than 1 years. / Trabajo de investigación

本研究從心情修復觀點出發，探討不同性別消費者在正負面心情狀態下對於零食類型的選擇差異。從各種心情修復與商品享樂性相關文獻可知，消費者會藉由消費各種商品或服務來改善不好的心情，本研究鎖定零食為心情修復的商品，將零食的鹹、甜口味既存喜好與熱量高、低納入判斷零食享樂性高低之依據，並嘗試用心情修復理論（mood-repair）與補償性消費（compensatory consumption）來解釋零食作為心情修復商品的原因。 本研究將消費者對於鹹、甜口味的個人既存喜好納入考慮，發現零食的享樂性確實會受到消費者個人偏好所影響。研究結果發現，熱量高的零食帶給消費者較高的享樂性感受，而個人對於鹹、甜口味的偏好，也會直接影響消費者對零食的享樂性高低感受，因此不能概括論定甜（鹹）一種口味就具有較高的享樂性。此外，本研究也發現男、女消費者在零食的選擇上是有所差異的，表示在消費者需要用零食進行心情修復時，性別差異其實也可能影響其零食選擇。本研究也針對熱量資訊，探討熱量呈現的有無是否有調節消費者選擇的效果，發現心情不好時，消費者的零食選擇會有受到熱量資訊影響的趨勢。 因為消費者可能會在「享樂、放縱自己」與「健康、愛護自己」之間加以取捨，所以如果想要在市場上推出新零食，可考慮消費者日益重視的健康因素，在零食產品面朝向低卡、低脂或低糖、低鹽等方向加以調整，而且，健康的零食老少咸宜，不限於年輕族群，未來將可能會有更大的市場。