Healthy Snack Food Research Articles

Individual and Environmental Correlates of Adolescents’ Energy-Dense Snack Food Consumption

This study among an ethnically/racially diverse adolescent population was designed to identify the most important individual and environmental (home/family, peer, school, neighborhood, media) influences associated with intake of energy-dense snack foods. Surveys and food frequency questionnaires were completed in 2009-2010 by 2,540 adolescents (54% girls, mean age=14.5±2.0, 80% nonwhite) in Minneapolis-St. Paul, Minnesota schools as part of EAT 2010. Data representing characteristics of adolescents’ environments were collected from parents/caregivers, friends, school personnel, Geographic Information System sources, and online media (e.g. network websites). Daily servings of energy-dense snack food was estimated by reported consumption of 21 common snack food items, such as potato chips, cookies, and candy. Multiple regression models examined factors related to estimated daily servings and controlled for adolescent age, ethnicity/race, and socioeconomic status. The total variance in energy-dense snack food intake explained by individual and environmental characteristics was 28%. When the contexts were considered separately, individual attitudes and behaviors (e.g., snacking while watching television) were most predictive of snack food intake and explained 23% of variance; home/family (e.g., home food availability) and peer (e.g., friends’ snack food consumption) characteristics respectively explained 17% and 10% of variance; school, neighborhood, and media characteristics (e.g., classroom food policies) were least predictive of adolescent snack food intake and respectively explained 10%, 8%, and 8% of variance. Results emphasize the need for refining future studies of school, neighborhood, and media environments to explain additional variance in snack food consumption and the importance of working with adolescents, their families, and friends to address proximal factors as part of interventions designed to promote healthy snack food choices.

Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies

A great deal of attention has been focused on the various health benefits apparently associated with consumption of fish oil. The incorporation of fish oils in food products is becoming increasingly widespread and a large variety of products is being marketed. However, the use of fish oil as functional nutritional ingredients in foods has been limited by its oxidative susceptibility. In the present study, attempts were made to develop fish oil fortified cookies as healthy snack foods by incorporating fish oil microencapsulate. Microencapsulation of fish oil was done by spray drying. Commercially available milk was used to form micro sized complexes with fish oil. Fish gelatin/maltodextrin were used as a wall material for encapsulation. Fish oil was added in three forms (fish oil as such, fish oil-in-water emulsion and fish oil microencapsulate) for the preparation of cookies. Cookies prepared without incorporating fish oil was served as control. The physical, chemical and sensory attributes of cookies were evaluated. Encapsulation significantly (P<0.05) decreased lipid oxidation in the cookies. The sensory evaluation of cookies showed significant (P<0.05) difference in the overall acceptability. Results from this study, demonstrated the possibility of fish oil incorporation into cookies through emulsification and microencapsulation which may increase the intake of omega-3 fatty acids for nutritional benefits.

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology.

Sorghum is a popular healthy snack food. Popped sorghum was prepared in a domestic microwave oven. A 3 factor 3 level Box and Behneken design was used to optimize the pretreatment conditions. Grains were preconditioned to 12-20% moisture content by the addition of 0-2% salt solutions. Oil was applied (0-10% w/w) to the preconditioned grains. Optimization of the pretreatments was based on popping yield, volume expansion ratio, and sensory score. The optimized condition was found at 16.62% (wb), 0.55% salt and 10% oil with popping yield of 82.228%, volume expansion ratio of 14.564 and overall acceptability of 8.495. Further, the microwave process parameters were optimized using a 2 factor 3 level design having microwave power density ranging from 9 to 18W/g and residence time ranging from 100 to 180s. For the production of superior quality pop sorghum, the optimized microwave process parameters were microwave power density of 18 Wg(-1) and residence time of 140s.

Evaluation of puffing quality of Australian desi chickpeas by different physical attributes

Puffing involves roasting grains or legumes in hot sand without oil for a short time resulting in a popped type of healthy snack food. The aim of the present study was to understand the range of puffing ability of Australian desi chickpea genotypes. Calculations for puffing yield, expansion volume and puff size from the literature were applied to our samples. In addition, it was necessary to develop a new formula to measure the ratio of seed expansion without bias from puffing yield to compare the performance of our samples. This was necessary because their puffing yields were generally low relative to more established puffed products such as popcorn. Kyabra was identified as a superior puffing genotype (52% seeds puffed and 0.67–2.09 mL/g expansion volume), whilst Line 4 had the greatest seed expansion (0.62 mL/seed at 25 °C), but with a low puffing yield (7–11%). Storage temperature was investigated and cooler storage was found to generally hinder the puffing yield of chickpea. Australian chickpeas were found to have a range of puffing performance, which suggests that potential exists within the genetic pool to improve both the puffing yield and the expansion volume of seeds for this snack food market.

Food packaging cues influence taste perception and increase effort provision for a recommended snack product in children.

Food marketing research shows that child-directed marketing cues have pronounced effects on food preferences and consumption, but are most often placed on products with low nutritional quality. Effects of child-directed marketing strategies for healthy food products remain to be studied in more detail. Previous research suggests that effort provision explains additional variance in food choice. This study investigated the effects of packaging cues on explicit preferences and effort provision for healthy food items in elementary school children. Each of 179 children rated three, objectively identical, recommended yogurt-cereal-fruit snacks presented with different packaging cues. Packaging cues included a plain label, a label focusing on health aspects of the product, and a label that additionally included unknown cartoon characters. The children were asked to state the subjective taste-pleasantness of the respective food items. We also used a novel approach to measure effort provision for food items in children, namely handgrip strength. Results show that packaging cues significantly induce a taste-placebo effect in 88% of the children, i.e., differences in taste ratings for objectively identical products. Taste ratings were highest for the child-directed product that included cartoon characters. Also, applied effort to receive the child-directed product was significantly higher. Our results confirm the positive effect of child-directed marketing strategies also for healthy snack food products. Using handgrip strength as a measure to determine the amount of effort children are willing to provide for a product may explain additional variance in food choice and might prove to be a promising additional research tool for field studies and the assessment of public policy interventions.

The Role of Neighborhood Environment in Promoting Risk Factors of Cardiovascular Disease among Young Adults: Data from Middle to High Income Population in an Asian Megacity.

BackgroundModifiable risk factors of cardiovascular diseases (CVD) have their triggers in the neighborhood environments of communities. Studying the environmental triggers for CVD risk factors is important to understand the situation in a broader perspective. Young adults are influenced the most by the environment profile around them hence it is important to study this subset of the population.MethodsThis was a descriptive study conducted using the EPOCH research tool designed by the authors of the PURE study. The study population consisted of young adults aged 18-25 in two areas of Karachi. The study setting was busy shopping malls frequented by young adults in the particular community being studied.ResultsOur total sample size was 120 individuals, who consented to be interviewed by our interviewers. Less than 50% of the population recognized some form of restriction regarding smoking in their communities. The largest contributor to tobacco advertising was actors smoking in movies and TV shows with 89% responses from both communities. Only 11.9% of the individuals disapproved of smoking cigarettes among men with wide acceptance of ‘sheesha’ across all age groups. Advertising for smoking and junk food was more frequent as compared to smoking cessation, healthy diet and exercise in both the areas. Unhealthy food items were more easily available in contrast to healthier options. The cost of healthy snack food options including vegetables and fruits was higher than sugary drinks and foods.ConclusionThis assessment showed that both communities were exposed to environments that promote risk factors for cardiovascular diseases.

Children's Perceptions of Child-Friendly Shaped Fruit and Vegetable Snacks: are they seen as more Fun and Appealing?

Background The nutrients provided by fruits and vegetables are essential for optimal growth and development, yet fruits and vegetables continue to be under-consumed by most children. Children’s liking of foods is a primary predictor of intake, suggesting that increasing children’s liking of fruits and vegetables may serve as an initial step toward increasing their consumption. The objective of this study was to determine if healthy fruit and vegetable (FV) snacks presented in child-friendly (CF) shapes were perceived as more fun and therefore better liked by children, as compared to FV snacks offered in regular shapes. Methods Convenience sample recruited in a local shopping mall and two large grocery stores. Children (n=365) participated in a survey and both children and adults completed an optional taste-test of apples, cucumbers, cantaloupe, and sweet potatoes offered either in regular shapes (small chunks and slices) or in CF shapes (butterfly, chick, flower and teddy bear). Results Data indicated that CF-shaped FV snack samples were 34.2% more likely to be selected than their regular-shaped versions (OR 1.342, 95% CI 1.024 – 1.760, p<0.033). Children perceived the shape of CF-shaped fruits and vegetables as more fun than that of regularshaped fruits and vegetables (p<0.001). Children’s ratings of the appearance, taste and texture of the FV snacks were high, (lsmean ± SE ≥4.35 ± 0.08) but ratings were not significantly different between CF- and regular-shaped samples. Conclusions: Results suggest that the shape of FV snacks may play a role in children’s perception of these foods as being “fun” and may encourage children to try (and eat) those foods; however, future research is needed to explore the size, color, and shapes that are most likely to also increase the liking and consumption of healthy snack foods, such as fruits and vegetables.

Color Degradation Kinetics of Carrot (D aucus carota L.) Slices during Hot Air Drying

The effect of temperature on color change kinetics of carrot slices was investigated during hot air drying. The color parameters for the color change of the foods were quantified by Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) values. These values were also used for calculation of the total color change (ΔE). The color values (L, a and b) decreased, while ΔE increased during drying. Zero- and first-order kinetic models were applied to describe color change. Mathematical modeling color change kinetics indicated that both models were found to describe the L, a and b values adequately. However, ΔE followed zero-order kinetics. PRACTICAL APPLICATIONS In this study, a hot air dryer was used. The effect of air temperatures (45, 55 and 65C) on color change kinetics of carrot slices was investigated. The color of carrot slices was measured during hot air drying. Zero- and first-order kinetic models were applied color change. The first-order kinetic model adequately described evolution of L, a and b values derived for carrot slices during drying. Dried carrots are used as an ingredient in instant soups or meals and an excellent candidate for developing oil-free, healthy snack food if the nutritional value can be well preserved.

Availability of healthy snack foods and beverages in stores near high-income urban, low-income urban, and rural elementary and middle schools in Oregon.

Food stores near schools are an important source of snacks for children. However, few studies have assessed availability of healthy snacks in these settings. The aim of this study was to assess availability of healthy snack foods and beverages in stores near schools and examine how availability of healthy items varied by poverty level of the school and rural-urban location. Food stores were selected based on their proximity to elementary/middle schools in three categories: high-income urban, low-income urban, and rural. Audits were conducted within the stores to assess the presence or absence of 48 items in single-serving sizes, including healthy beverages, healthy snacks, fresh fruits, and fresh vegetables. Overall, availability of healthy snack foods and beverages was low in all stores. However, there was significant cross-site variability in availability of several snack and fruit items, with stores near high-income urban schools having higher availability, compared to stores near low-income urban and/or rural schools. Stores near rural schools generally had the lowest availability, although several fruits were found more often in rural stores than in urban stores. There were no significant differences in availability of healthy beverages and fresh vegetables across sites. Availability of healthy snack foods and beverages was limited in stores near schools, but these limitations were more severe in stores proximal to rural and low-income schools. Given that children frequent these stores to purchase snacks, efforts to increase the availability of healthy products, especially in stores near rural and low-income schools, should be a priority.

Factors that influence the reinforcing value of foods and beverages

Behavioral economic principles state that as the cost of a product increases, purchasing or consumption of that product will decrease. To understand the impact of behavioral economics on ingestive behavior, our laboratory utilizes an operant behavior paradigm to measure how much work an individual will engage in to get access to foods and beverages. This task provides an objective measure of the reinforcing value. We have shown that consumption of the same high fat snack food every day for two weeks reduces its reinforcing value in lean individuals, but increases its reinforcing value in a subset of obese individuals. This increase in the reinforcing value of food predicts future weight gain. Similarly, we have shown that repeated intake of caffeinated soda increases its reinforcing value in boys, but not in girls. This increase in reinforcing value is not related to usual caffeine consumption, but may be associated with positive, subjective effects of caffeine that are more likely to be reported by boys than by girls. Because food and beverage reinforcement relates to real-world consumption, it is important to determine factors that increase or decrease the reinforcing value and determine the consequences of these responses. We are especially interested in determining ways to shift the behavioral economic curve in order to develop novel strategies to decrease the reinforcing value of less healthy snack foods and beverages, such as soda, potato chips and candy and to increase the reinforcing value of healthier foods and beverages, such as water, fruits, and vegetables.

Perceptions of healthy snacking among Irish adolescents: a qualitative investigation

The purpose of this study was to examine Irish adolescents' perceptions towards healthy and unhealthy snack foods and to determine the factors influencing healthy/unhealthy snacking behaviours. Fourteen single-sexed focus groups were conducted with 113 adolescents aged 11–18 years from two secondary schools in Dublin, Ireland. The findings revealed a healthy snack was defined as any food free from E-numbers and which did not appear bright in colour, sticky and very chewy. While adolescents did indicate that they regularly consume sweetened beverages, these were perceived more as rehydration or performance-enhancing drinks as opposed to snacks. Adolescents demonstrated a good understanding of what constitutes healthy snacking. However, they displayed a much greater understanding of negative health effects associated with unhealthy snacks than the potential positive health effects associated with healthy snack food consumption. Major factors were identified which prevent healthy snack uptake. These included sensory appeal, price, accessibility and a lack of palatable, healthy snacks aimed towards adolescents. Male peer interactions were more likely to promote unhealthy snacking behaviours. Male adolescents were also more likely to perceive and consume fast foods as a snack. In contrast, girls demonstrated a greater tendency to uptake healthier snacking practices to portray a more desirable body image. The findings of this study provide insights into the behaviour processes affecting healthy snack food uptake among Irish adolescents. Future health messages addressing the attitudinal aspects of healthy snacking need to be carefully researched and effectively disseminated among adolescents in order to bridge the gap between knowledge and behaviour. Ideally, future healthy eating interventions should be designed in partnership with young people to help promote a more positive perception towards healthy snack foods.

Australian Contributions to Coconut (Cocos nucifera L.) Research (A Review Article)

Australia has been a significant supporter of research into coconut protection, improvement and biotechnology for three decades. Major achievements include a key role in identification of the Cadang Cadang Viroid in Philippines and the Foliar Decay virus in Vanuatu, surveys of coconut genetic diversity in the south Pacific, and the initiation of global collaboration leading to the formation of the Coconut Genetic Resources Network.&#x0D; Another major Australian contribution beginning in the 1980s, has been to the development and refinement of methods of collection and exchange around the world of diverse coconut genotypes under COGENT involving particularly the protocol for embryo transfer and culture. Most recently CO2 enrichment of the in vitro atmosphere has raised cultured embryo growth to a new level at the University of Queensland (UQ). Researchers at UQ have brought somatic embryogenesis, a critical process for multiplication of high-value individual palms, to the verge of commercial application, has and also greatly advanced the technique for preserving genetic material by cryopreservation of the embryo. The development of a healthy and high-value snack food from coconut kernel has also emerged at UQ.&#x0D; Modest additional funding would advance all of these recent projects to the stage of general application, thereby building on the strong record of Australia in helping to secure the future of coconut producers in the community and economy of Pacific nations, and beyond.

Improving perceptions of healthy food affordability: results from a pilot intervention

BackgroundDespite strong empirical support for the association between perceived food affordability and dietary intake amongst families with a lower socioeconomic position (SEP), there is limited evidence of the most effective strategies for promoting more positive perceptions of healthy food affordability among this group. This paper reports findings from a pilot intervention that aimed to improve perceptions of healthy food affordability amongst mothers.FindingsParticipants were 66 mothers who were the parents of children recruited from primary schools located in socioeconomically disadvantaged suburbs. Intervention group participants viewed a slideshow focussed on healthy snack food affordability that illustrated cheaper healthier alternatives to common snack foods as well as food budgeting tips and price comparison education. A mixed between-within ANCOVA was conducted to examine group differences in perceived affordability of healthy food across three time points. Results revealed no difference in perceived affordability of healthy food between the two groups at baseline whereas at post-intervention and follow-up, mothers in the intervention group perceived healthy food as more affordable than the control group.ConclusionsFocussing on education-based interventions to improve perceptions of healthy food affordability may be a promising approach that complements existing nutrition promotion strategies.

Consumers' expectations and needs towards healthy cereal based snacks

PurposeThe aim of this paper is to examine consumers' perceptions and expectations towards healthy snacks, with particular emphasis on the cereal snack market, and to explore new areas of opportunities for healthy snacks by identifying consumer needs and wants.Design/methodology/approachSix focus group discussions were conducted to generate attitudinal data across three different adult consumer groups.FindingsResults revealed that consumers expected a healthy snack to contain low levels of calories, fat, salt and sugar, and to contain high levels of whole‐grain, oats, bran, nuts, seeds, pulses and fruit, e.g. blueberries, cranberries, gogi berries. Additionally, healthy snacks were required to be free from any artificial colours, sweeteners and flavours. Major factors encouraging healthy snack consumption included reduced risk of weight gain, diabetes, heart burn and bloating. Conversely, perceived taste, portion size, the lack of available convenient nutritional snacks, accessibility and confusion over the credibility of the “healthy product” tag were the main factors preventing healthy consumption in the adult population examined. Consumers expressed a desire for a wider choice of filling snacks with specific health benefits for a variety of usage occasions, particularly those with associated health claims such as “high fibre”, “omega 3 for mental health” and “reduces cholesterol”.Research limitations/implicationsThe study sample size was not extensive and was limited to a small geographical spread of Dublin and Meath on the East coast of Ireland. A more representative sample of the entire Irish population could be the basis for further research.Practical implicationsThese findings increase the understanding of current expectations of the Irish adult consumer regarding healthy snack foods. They also highlight the potential new product development opportunities for snack food manufacturers to explore.Originality/valueThe present paper focuses specifically on healthy snacks and contributes to a limited amount of existing literature by providing consumer research for the development of new healthy snack foods.

Shape of snack foods does not predict snack intake in a sample of preschoolers: a cross-over study

BackgroundIn the past decade, the proportion snacking has increased. Snack foods consumed are predominantly not nutritious foods. One potential venue to increase children’s diet quality is to offer healthy snack foods and we explored if shaped snack foods would lead to increased consumption.MethodsWe investigated the consumption of high-fiber snacks (banana bread, pancakes, and sandwiches) served either in normal (round, square) or shaped (heart, hands, animals) form to preschoolers 2–5 years old attending a local child care center (n = 21). The 9 weeks long, prospective, cross-over intervention study was designed to expose each child repeatedly to each snack in each shape (4 times per snack). Snacks were served as morning or afternoon snack and caretakers’ reports were used to account for the child’s consumption of a meal preceding the study snack (breakfast or lunch).ResultsThere was no significant difference in snack consumption between the shaped and normal snacks. However, the mean energy intake from snacks was significantly greater for Caucasian children compared with Asian children. Further, Asian children consumed much less banana bread than the other two snacks. Overall, children who had not eaten breakfast or lunch prior to the morning or afternoon snack ate significantly more calories from the snacks (84.1 kcal, p-value < 0.0001).ConclusionFindings of this study confirm previous research that the shape of the foods does not affect snack consumption in children. However, we also report two unexpected findings: a) the strong interaction between ethnicity and snack consumption and b) that Asian children consumed much less banana bread than Caucasian children. The role of children’s ethnic background profoundly affects snack preference and must be considered in the study of children’s eating behaviors and in interventions to promote healthy eating habits.

College cafeteria snack food purchases become less healthy with each passing week of the semester.

Snacks, stress and parties all contribute to the weight gain – the elusive ‘Freshman 15’ – that some college-goers unfortunately experience. The present study examines how a` la carte snack choice changes on a university campus during each progressing week of the academic calendar. How a` la carte snack choices change on a university campus with each progressing week of the academic calendar was examined. The data were collected from three large cafeterias (or dining halls) on Cornell University’s campus during four semesters (Fall 2006, Spring 2007, Fall 2007 and Spring 2008), for 18 weeks in each semester. After the a` la carte snack items were divided into healthy snacks and unhealthy snacks, the percentage share for each food category was calculated. Within each semester, the unhealthy snack food choices increased consistently by 0?4% per week (b50?00418, P,0?01). Furthermore, a sharp (8 %) increase occurred in the final two weeks of the semester. In contrast, healthy snack food choices decreased by almost 4% (b520?0408, P,0?01) in the final two weeks during the fall semester. These results demonstrate an increased demand for hedonic, or unhealthy, snack foods as the college semester progresses and in particular at the very end of the semester. To counter this tendency towards unhealthy snacking, cafeterias and stores should make extra effort to promote healthy alternatives during the later weeks of the semester.

Preschoolers distinguish between healthy and unhealthy snack foods

Preschoolers distinguish between healthy and unhealthy snack foods

Finding high‐fiber snack foods for preschoolers in stores: no easy feat

Preschoolers usually consume smaller amounts of food but eat more frequently than older children or adults; snack foods comprise a large proportion of preschoolers' daily energy intake. Foods that are high in fiber have been found to increase satiety in adults and might reduce the number of snacks in children. We set out to investigate the availability and pricing of high‐fiber grain‐based snack foods that could be offered in lieu of the usual snacks at daycares. Three local grocery stores from store chains were selected in NC and visited during summer of 2009. A comprehensive list of available grain‐based snacks with at least 3 grams of fiber per serving was generated. Products (n=90) ranged from $1.89–$4.99 in price and fiber density ranged from 1.4 g/100 kcal to 23.3 g/100 kcal or 0.1 g/ounce to 1.4 g/ounce of product. High fiber products were exclusively plain bran cereals or oatmeal requiring preparation with warm/hot fluids. Lower fiber items were sweetened cereal or cereals bars. Most of the products contained nuts or other allergens. Our results indicate that finding high‐fiber snack foods appropriate for preschool‐age children is complicated by the price and the nature of the available foods. Further studies are needed to examine the potential for developing tasty, affordable, and healthy snack foods for 2–5 year old children.

NEW GENERATION OF HEALTHY SNACK FOOD BY SUPERCRITICAL FLUID EXTRUSION

ABSTRACT A supercritical fluid extrusion (SCFX) process has been successfully developed for the production of a novel healthy snack containing 40–60 wt% protein with unique porous structure and texture. Supercritical carbon dioxide (SC-CO2) injection rate and product temperature at the die were found to be critical to control the expansion and texture of the final product. Maximum cross-sectional expansion was obtained at 0.3 wt% added SC-CO2, whereas more uniform internal structure was achieved at 0.7 wt% SC-CO2 level. As whey protein concentrate (80 wt%) concentration was increased from 52.8 to 78.2 wt% in the formulation, the cross-sectional expansion of baked and fried products increased by 65.8 and 44.4%, respectively. It was observed that lower viscosity of whey protein compared with starch decreased expansion but helped enhance further expansion during post-extrusion drying. The finding showed that an extrusion process at the temperature below protein denaturation temperature using SC-CO2 can help to prevent hard texture due to the thermosetting property of whey protein and to create a uniformly expanded structure. The textural properties of SCFX chips were comparable to commercial extruded or fried chip products. PRACTICAL APPLICATIONS The American snack market is one of fast-growing markets in the world as snacking becomes more popular. Because of the increasing concerns about health, there is also an increasing demand for new healthy snacks as an alternative for fried starch-based snacks with low nutrient density. This study shows the potential of supercritical fluid extrusion (SCFX) technology for healthy snack food production containing whey protein. SCFX chips had uniform cellular microstructure that cannot be obtained using conventional steam-based extrusion. As supercritical carbon dioxide can deliver certain flavors, an expanded snack not only with high nutrient density and unique texture but also with encapsulated flavors can be produced using the SCFX process and can be marketed as a novel healthy snack.

Priming effects of television food advertising on eating behavior.

Health advocates have focused on the prevalence of advertising for calorie-dense low-nutrient foods as a significant contributor to the obesity epidemic. This research tests the hypothesis that exposure to food advertising during TV viewing may also contribute to obesity by triggering automatic snacking of available food. In Experiments 1a and 1b, elementary-school-age children watched a cartoon that contained either food advertising or advertising for other products and received a snack while watching. In Experiment 2, adults watched a TV program that included food advertising that promoted snacking and/or fun product benefits, food advertising that promoted nutrition benefits, or no food advertising. The adults then tasted and evaluated a range of healthy to unhealthy snack foods in an apparently separate experiment. Amount of snack foods consumed during and after advertising exposure. Children consumed 45% more when exposed to food advertising. Adults consumed more of both healthy and unhealthy snack foods following exposure to snack food advertising compared to the other conditions. In both experiments, food advertising increased consumption of products not in the presented advertisements, and these effects were not related to reported hunger or other conscious influences. These experiments demonstrate the power of food advertising to prime automatic eating behaviors and thus influence far more than brand preference alone.