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Previous research has revealed that adolescents have the highest prevalence of unsatisfactory nutritional status and unstructured eating patterns. They also recognized the importance of snacks in the eating habits of this population group. The purpose of this study was to investigate the snacking habits of undergraduate college students, and their correlations with the population’s general eating practices and response to nutrition education. Two hundred eighty four a nutrition course undertook a term project in which they provided information on consumption in the percentage calories provided by protein, fat, carbohydrate and alcohol; their nutrient meals and snacks; and their vitamin/mineral supplement(s) usage toward the beginning of the class. Toward the end of the class, they answered questions on the effect of nutrition education on their eating habits for the overall diet and on vitamin/mineral supplement usage. They also re-ported their frequencies of meals and snacks, their snacks’ food preferences, and responded relationships between snacking perceptions. Correlational statistics were used to identify any significant all the variables. The data analysis revealed that the unstructured eating patterns of college students do not automatically mean unsatisfactory nutritional status and a fondness for just low nutrient dense foods. However, no specific trend could be detected between the snacking perceptions and the consumption practices of college students. / Master of Science

Bocaditto se dedica principalmente a la comercialización de snacks de fruta deshidratada, cubierta en 75% cacao orgánico y es 100% peruano. En un primer escenario, tendrá una tienda virtual, mediante su página web y fan page. Asimismo, contará con una cobertura inicial a los distritos que pertenecen a Lima Moderna. Esta idea de negocio, nace por una premisa de una necesidad insatisfecha del consumidor que cuida y busca mantener una alimentación saludable. Sin embargo, en su vida cotidiana, ya sea en su trabajo u hogar, cuando hace una pausa, y necesita recargar energías, no encuentra en el supermercado, bodega, etc., un snack saludable que sea de agradable sabor, aportes nutrientes y pueda brindarle las energías suficientes para seguir en su rutina debido a que, en su mayoría, solo se encuentra golosinas con un gran valor calórico pero cero valores nutricionales. Este consumidor suele ir a tiendas saludables, orgánicas y/o veganas, etc. para ver opciones de snack. Es por ello que, en la actualidad, el crecimiento y apertura de este tipo de negocio también se ha expandido. Por ende, Bocaditto busca ofrecer un producto de alta calidad y precio competitivo, que satisfaga la necesidad insatisfecha del consumidor que opta por un Estilo de Vida saludable. También, se compromete a brindar satisfacción a sus clientes al momento de su compra, con una respuesta inmediata a cualquier tipo de consultas, a través de todas sus plataformas virtuales. Finalmente, la empresa cuenta con grandes profesionales cuyos aportes serán imprescindibles para el éxito del negocio. / Bocaditto, is mainly dedicated to the commercialization of dehydrated fruit snacks, covered in 75% organic cocoa and is 100% Peruvian. In a first scenario, you will have a virtual store, through its website and fan page. Likewise, it will have an initial coverage to the districts that belong to Modern Lima. This business idea is born from a premise of an unmet need of the consumer who cares for and seeks to maintain a healthy diet. However, in your daily life, whether at work or home, when you take a break, and need to recharge, you do not find in the supermarket, warehouse, etc., a healthy snack that is pleasant in taste, provides nutrients and can provide you with enough energy to continue in your routine because, for the most part, you only find sweets with a high caloric value but zero nutritional values. This consumer usually goes to healthy, organic and / or vegan stores, etc. to see other snack options. That is why, at present, the growth and opening of this type of business has also expanded. Therefore, Bocaditto seeks to offer a high-quality product at a competitive price that meets the unmet need of the consumer who opts for a healthy Lifestyle. Also, it is committed to providing satisfaction to its customers at the time of their purchase, with an immediate response to any type of query, through all its virtual platforms. Finally, the company has great professionals whose contributions will be essential for the success of the business. / Trabajo de investigación

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Thesis (M. Sc. (Dietetics)) -- University of Limpopo, 2021 / Background: Most school food environments in low socioeconomic countries offer cheaper unhealthy snacks of low nutritional value. Generally, these defeat the aims and goals of the National School Nutrition Programmes that offers nutritionally balanced meals to enhance concentration and learning. These unhealthy snacks that are available in school food environments have the ability to promote food choices that may lead to early onset of obesity and diseases of the lifestyle. The creation of healthy school food environments should be observed as a fundamental priority and a responsibility to all stakeholders with the necessary powers. Objectives: The study explored the perspective of school vendors, learners and school governing bodies on snack sale in selected primary schools of Dimamo circuit, Limpopo Province, South Africa. Design and Methods: A cross-sectional, exploratory descriptive study was conducted on the perspectives of vendors, learners and school governing bodies on the sale of snacks in selected primary schools of Dimamo circuit, Limpopo Province, South Africa. Data were collected with 69 participants using a semi-structured questionnaire in one-on-one interviews and focus group discussions at three public schools in the Dimamo circuit. Criteria for trustworthiness were adhered to throughout the study. Ethical principles were adhered to in order to ensure the ethical standards of the study. Findings: A negative perception regarding the sale of snacks was found by both the learners and school governing bodies. However, the vendors were reluctant to raise their views with regard to the snacks sold in schools despite them being aware of the diseases experienced, such as ringworms, rash and vomiting. Improved hygiene practices and sale of healthy snacks was suggested by learners while drawing of a school food policy was seen as a last resort to improve the school food environment. Conclusion: A negative perception towards unhealthy snacks exists among the learners and teachers as they have been disruption in teaching and learning; due to random absenteeism associated with ailments allegedly caused by consumption of unhealthy snacks. However, the vendors reported learners’ preference for the sale of unhealthy snacks viii over the healthy ones due to cost. Furthermore,the vendors reported that the provision of free fruits by the NSNP in school was a challenge. Lack of cooperation, accountability and responsibility amongst the School Governing Bodies (SGB) and vendors were a barrier to facilitating a healthy food environment.

Actualmente, el mercado peruano y mundial en general ha sufrido un cambio drástico de consumo, en la cual nuevas tendencias e influencias de compra se presentan debido a la nueva realidad en la que vivimos, el Covid 19 ha logrado mover al mundo y cambiar los estilos de vida. Uno de los movimientos más importantes que llevaba años incrementándose, pero en estas épocas de crisis sanitaria se intensificó, es la tendencia de alimentación saludable, la cual tiene a muchos ciudadanos al pendiente y tratando de cambiar su estilo de vida anterior por uno saludable, todo por el miedo a la nueva enfermedad del coronavirus. Como muchos sabemos, este virus ataca mortalmente a personas con bajas defensas, con obesidad o con algún tipo de vulnerabilidad, es por esto que muchas personas buscan protegerse a través de la alimentación, aumentar vitaminas y aminoácidos para combatir cualquier problema a futuro. Dado este contexto, el objetivo del grupo con este proyecto es atender las necesidades del mercado en cuanto al consumos de alimentos o snacks saludables, específicamente falta de opciones de snacks saludables a precios accesibles en el mercado y facilitar el acceso a una variedad de snacks saludables, disminuyendo así el estrés en la búsqueda de opciones que cumplan con los requisitos para ser saludables y sanos. Nuestra propuesta de negocio se basa en ofrecer un Box con un plan semanal de 7 snacks, donde los alimentos se adecuen a las necesidades del consumidor. Es por esto que se crearon 3 categorías, proteica, energética y mixta, cada una con 7 combinaciones distintas de snacks, los cuales aportan al cumplimiento de los objetivos del cliente. La categoría será seleccionada según una encuesta que el cliente tiene que realizar antes de la compra, de esta forma nos aseguraremos los resultados. / Currently, the Peruvian and global market in general has undergone a drastic change in consumption, in which new trends and purchasing influences are presented due to the new reality in which we live, Covid 19 has managed to move the world and change styles of life. One of the most important movements that had been increasing for years but in these times of health crisis intensified, is the trend of healthy eating, which has many citizens on the lookout and trying to change their previous lifestyle for a healthy one, all for fear of the new coronavirus disease. As many of us know, this virus fatally attacks people with low defenses, obesity or some kind of vulnerability, which is why many people seek to protect themselves through diet, increase vitamins and amino acids to combat any future problem. Given this context, the objective of the group with this project is to meet the market needs regarding the consumption of healthy foods or snacks, specifically the lack of healthy snack options at affordable prices in the market and facilitate access to a variety of healthy snacks, thus reducing the stress in the search for options that meet the requirements to be healthy and healthy.  Our business proposal is based on offering a Box with a weekly plan of 7 snacks, where the food is adapted to the consumer's needs. This is why 3 categories were created, protein, energy and mixed, each with 7 different combinations of snacks, which contribute to the fulfillment of the client's objectives. The category will be selected according to a survey that the customer has to carry out before the purchase, in this way we will ensure the results. / Trabajo de investigación

The after-school centresdevelopment has shifted from being a workplace to today's after-school centre as part of elementary school curriculum with a central content and purpose. Research in the field is in terms of conversational styles and roles but is not so much linked to the after-school centre'ssnack time. The present study has been intended to distinguish and exemplify the social interaction that is taking place in the after-school centre's snack time. Focus off interest has been how pupils talk and listen to each other and whether it is possible to discover in the conversation whether the conversation can be linked to school skills. Based on Sociocultural perspective on learning as well as Goffman's dramaturgical perspective as a frame, four recorded and observed conversations at two different after-school centres have been analysedwith an abductive approach. The purpose of this work is to identify the learning situations that occur during the after-school centre's snack, as well as describe how the students talk to each other. The roles that emerged in the result were categorized into five qualitatively distinct roles called; the conversation leader, listener, co-driver, clown and expert. The conversation leader is dependent on both the listener and the co-driver while the other roles are more independent of each other. The learning situations that can be linked to school skills are described in a separate section and are highly dependent on the role of the expert. All results are exemplified by direct quotes from the transcribed material.

Master of Science / Food Science Institute / Kelly J. K. Getty / The United States Department of Agriculture’s Food Safety and Inspection Service require that processors of ready-to-eat (RTE) meat and poultry products implement post- processing intervention strategies for controlling Listeria monocytogenes. The objective of our study was to determine the effect of packaging methods and storage time on reducing L. monocytogenes in shelf-stable meat snacks. Commercially available kippered beef steak strips (14 × 2.5 cm rectangle piece) and turkey tenders (4 × 4 cm square piece) were dipped into a five-strain L. monocytogenes cocktail, and dried at 23°C until a water activity of approximately 0.80 was achieved. Inoculated samples were packaged with four treatments: 1) vacuum, 2) nitrogen flushed with oxygen scavenger, 3) heat sealed with oxygen scavenger, and 4) heat sealed without oxygen scavenger. Samples were stored at 23°C and evaluated for L. monocytogenes levels at 0, 24, 48, and 72 h. Initial levels (time 0) of L. monocytogenes were approximately 5.7 log CFU/cm[superscript]2 for steak and tenders. For kippered beef steak, there was no interaction among packaging treatments and storage times (P > 0.05) whereas, storage time was different (P <0.05). A 1 log reduction of L. monocytogenes was observed at 24 and 48 h at 23°C for all packaging treatments and a 2.1 log CFU/cm[superscript]2 reduction occurred at 72 h. A 1 log CFU/cm[superscript]2 reduction of L. monocytogenes was observed after 24 h of storage for turkey tenders for all packaging treatments. After 48 h of storage time turkey tenders showed >1 log CFU/cm [superscript]2 reduction of L. monocytogenes for all packaging treatments except for vacuum packaged where only 0.9 log CFU/cm[superscript]2 reduction was observed. Log reductions at 72 h for all packaging treatments for turkey tenders ranged from 1.5 to 2.2. Processors of kippered beef steak and turkey tenders could use vacuum, nitrogen-flushing, or heat sealed with an oxygen scavenger packaging methods and hold product 24 h prior to shipping to reduce potential L. monocytogenes numbers by ≥1 log. However, processors should be encouraged to hold packaged product a minimum of 72 h to enhance the margin of safety for L. monocytogenes control.

Thesis. (M.Tech. (Food Service Management, Dept. of Hospitality and Tourism and PR Management))--Vaal University of Technology, 2009. / Background - Human Immunodeficiency Virus (HIV) is the virus that causes the disease Acquired Immunodeficiency Syndrome (AIDS). the IV/AIDS epidemic in Sub Saharan Africa (SSA) has already orphaned a generation of children, and it is projected that by 2010, 18 million African children under the age of 18 years are likely to be orphans (Andrew, Skinner & Zuma 2006:269-276). In 2005 approximately 4.1 million people died of AIDS-related illnesses. A common consequence of HIV/AIDS infection is malnutrition and weight loss, which is used as a diagnostic criterion for HIV/AIDS. the relationship between HIV/AIDS and malnutrition and wasting is well desccribed, with nutritional status compromised by reduced food intake, malabsorption caused by gastrointestinal involvement, increased nutritional needs as a result of fever and infection and increased nutritional losses. Malnutrition contributes to the frequency and severity of the opportunistic infections seen in HIV/AIDS and nutritional status is a major factor in survival. Failure to maintain body cell mass leads to death at 54 percent of ideal body weight. The effectiveness of nutrition intervention has been documented and counselling in dietary nutrition is considered critical in the treatment of HIV/AIDS. Objective - The main objective of this study was to determine the nutritional status of the HIV/AIDS-affected or immunity compromised children attending a care centre in Boipatong in order to develop an energy bar to address malnutrition in these children. Methodology - This was an experimental study carried out in four phases. The planning of the study constituted the first phase. In the second phase a baseline survey was conducted, in which a socio-demographic questionnaire (n=45) was administered amongst children aged six to 13, with the assistance of trained fieldworkers. Dietary intake was measured by a 24-hour recall and Food Frequency Questionnaire (FFQ) and anthropometric measurements included height and weight. The data from the socio-demographic questionnaires and FFQ were captured on an Excel spreadsheet. The Statistical Package for Social Sciences (SPSS) for Windows version 15.0 program was used to analyse the data. Descriptive statistics were used (frequencies, means and SD. The 24-hour recall was analysed for means and Standard Deviation (SD) of nutrient intakes on the FoodFinder program version 3.0 and compared to Dietary Reference Intakes (DRI). The anthropometric measurements were analysed using the WHO growth standards (2007). Phase 3 incorporated the development of the snack bar, sensory evaluation, microbiological tests for shelf life determination and chemical analyses to determine nutrient content. Phase 4 entailed the writing of the report. Results - In the baseline survey the results indicated that this was a low-income community with compromised nutrtion, mainly under-nutrition owing to poor dietary intake despite a good variety of foods in the diet. All the households included in this study were resident in Boipatong and the majority (86.5 percent) have lived in Boipatong for longer than five years. although the majority of respondents resided in brick houses (69 percent), only 30 percent had access to water inside and outside their houses, 23.1 percent had access to water, 78.4 percent had access to electricity and 75 percent had regular waste removal. The percentage of unemployed among the children's caregivers was high (60.9 percent) and the majority of households (40 percent) had an income on R500-1000 per month, with two contributors of household income in 57 percent of the households. Although the average household consisted of five people, the houses were relatively small with 75 percent of all the households having four or more rooms. All of the households experienced problems such as rodent and insect infestation. The household food security was also a dilemma in this community as 70.6 percent of the respondents indicated that they bought food only once a month and the majority of households spent less than R150 (5.4 percent of household income) on food per month i.e. less than R37.50 per week. The anthropometric results indicated 29 percent stunting, and 23 percent underweight among the boys in the target group, compared to 30 percent and 0 percent for the girls respectively. The criteria applied in developing the snack food were to achieve at least 25 percent of vitamin A, vitamin C, Vitamin E, certain B-group vitamins and minerals such as selenium, zinc and iron to meet the recommended dietary allowances (RDA). Since the results showed that 67 percent of households had an electrical stove, an easily prepared recipe was formulated which could be taught to the caregiver. Moreover, at R1.50 per person per day, the product was cost-effective and proved safe as well as acceptable to the children, thus ensuring compliance when the feeding intervention is implemented. The sensory evaluation of the snack item showed that it was acceptable to the majority of the children as it received a high score for taste, general appearance and overall acceptability. The snack food item was tested for shelf life and the results showed a shelf life of 168 days in a refrigerator and a recommeded shelf life of 21 days at room temperature (30 C). Conclusions and recommendations - The results indicated that poverty, household food insecurity and malnutrition were prevalent in this community. Furthermore, the study proved that a product could be developed to meet specific criteria. It is recommended that this product be tested in a clinical intervention study to determine the impact on the nutritional status of children with compromised immunity. / National Research Foundation

Thesis (D. Tech. (Food Service Management, Dept. of Hospitality))--Vaal University of Technology, 2008 / School feeding programmes are defined as interventions that deliver a meal or snack to children in the school setting, with the intent of improving attendance, enrolment, nutritional status and learning outcomes. The Primary School Nutrition Programme (PSNP) was introduced in South Africa as a Presidential Lead Project in 1994 with the specific aim to improve education by enhancing active learning capacity, school attendance and punctuality. However, not all children qualify to participate in the PSNP and a variety of alternative products, of which little information is known, are used as part of school feeding programmes implemented by non-governmental organizations (NGOs). The aim of this study was to investigate such programmes used in the Vaal Region. Five different products used in school feeding programmes in a primary school in Eatonside and two primary schools in Orange Farm were compared in terms of the nutritional content of the products, the impact of these products after a seven month intervention on the nutritional status of the children by analysing their dietary intakes as well as biochemical and anthropometrical measurements, menu cost, compliance of the products by conducting sensory analyses and shelf life studies, and the impact on school attendance. Based on the results of this study, guidelines on the optimal school feeding strategy would be provided to NGO’s and to the Gauteng Department of Education. The five products were a micronutrient dense “vetkoek”, PSNP, two commercial products namely Corn Soya Blend (CSB) and Sejo and, lastly, fruit, which was used as the control. In the Sethlabotja school in Eatonside, the sample consisted of 160 randomly selected boys and girls (40 children participating in the PSNP, and 60 children in each of the vetkoek and fruit groups) and in Sinqobile and Reitumetse schools in Orange Farm the sample included 45 randomly selected children in each of the CSB and Seja groups. Pre-intervention results indicated poor nutritional status. Mean daily energy intake of all the children was below the Dietary Reference Intakes for children between seven and ten years. A mainly carbohydrate-based diet was followed, with inadequate fruit and vegetable intake. The anthropometric indices indicated acute and chronic food shortage. The biochemical results indicated that normal values were present for the majority of the parameters. The post-intervention results indicated that the food consumption patterns did not change substantially during the intervention but the mean energy intake of the children as well as weight, height and body mass index increased with all the interventions. Although few statistically significant differences were observed between the five groups with regard to nutritional status indices, positive changes were observed in each of the groups. The products evaluated in this study proved to be within the range of the provincial school feeding budget. CSB and Sejo were the cheapest programmes because they are subsidised. Compliance to the products was good. No significant differences between commercial and home-prepared food items were found. School attendance was not formally recorded in all the groups. However, a decrease in absenteeism was noted in those groups where it was recorded. It is recommended that further research is conducted on the impact of school feeding on the cognitive performance of school learners in the Vaal Region. / National Research foundation ; Central Research Council