Snack Choices Research Articles

How different goals drive attention: An interview study on how parental feeding goals influence the assessment of child-targeted food packaging cues

When making snack choices for children, parents are exposed to many child-targeted food packaging cues. This study aims to understand how different parental feeding goals (e.g. health versus fun versus taste) drive attention to these cues and how these cues help parents to make different snack choices. Qualitative interviews were conducted with 20 parents with at least one child between the ages of 3 and 12 years old. During the interviews, parents were primed with different feeding goals and asked to rank seven snack packages based on these goals. The interviews revealed three key takeaways regarding how parents consider snack packaging from a goal perspective. Firstly, packaging cues are interpreted (and thus used) differently when different feeding goals are salient. Secondly, cues are ignored when they do not offer valuable information for making goal-based assessments. Thirdly, when combining goals, parents either look for a combination of cues that fit their multiple goals, assess packaging based on a stepwise implementation of goals, or choose one dominant goal and rely on relevant packaging cues to rank snack packaging. This study widens the knowledge on how parental feeding goals can influence the food packaging choices parents make and the way in which they interpret packaging cues. The study can inspire policymakers by providing strategies to stimulate marketers to make the food environment healthier by steering consumers towards healthy food options and making these options more salient within environments where snacks are bought (e.g. supermarkets).

Evaluating Weight Status, Snacking Patterns, and Physical Activity Levels Among Primary Schoolchildren in Relizane, Algeria: A Comprehensive Analysis.

This study aimed to comprehensively assess the weight status, snack consumption, and physical activity levels among primary schoolchildren, with a focus on both rural and urban areas. This cross-sectional study surveyed 557 primary schoolchildren aged 6 to 12 years, covering general identification (age, gender), anthropometric measurements (body weight, height, waist, and hip circumference), food patterns (frequency of food consumption), and sports activities. Using CDC body mass index thresholds, we identified a 25% prevalence of obesity and over 17% for overweight, revealing a significant urban-rural disparity. In urban areas, boys had a higher obesity rate (32.58%), while girls had a higher overweight rate (15%). Conversely, in rural regions, girls had a higher obesity rate (24.82%), and boys had a higher overweight rate (22.3%). Dietary analysis showed that over 86% consumed three daily meals, but distinctions in snack choices, such as chips, wafers, and biscuits, were noted between urban and rural areas. Additionally, urban schoolchildren were more likely to participate in sports activities compared to their rural counterparts, with rates of 70.22% versus 55.08%, respectively. Findings provide valuable insights into the health and food behaviors of primary schoolchildren and can inform interventions and strategies to promote healthier lifestyles.

Taste sensitivities mediate differential snack choices across BMI groups: a study with New Zealand young male individuals.

This study aimed to: 1) test for the link between snack choices and BMI using a novel sensory-based classification method; and 2) elucidate the role of gustatory sensitivity in orienting snack choices. The study employed a dual approach involving sensory and nutritional assessments. Ninety-eight European male individuals were tested for gustatory sensitivities to sweetness, saltiness, umami, and lipid perception. Participant food intake was measured over 4 days. A separate cohort of 327 participants categorized the recorded snacks based on taste patterns, enabling profiling of snack choices across body-weight groups. Results showed clear differentiations in snack choices across the BMI groups: Individuals with a higher BMI consumed more "Sweet" and "Sweet+Fat" snacks and less "Savory" snacks compared with the lower-BMI group (p < 0.05). Mediation analyses confirmed a significant effect of gustatory sensitivity, showing that the greater choice for "Sweet" and "Sweet+Fat" snacks among those with a higher BMI was mediated by sensitivities to sweetness and lipid perception (p = 0.008-0.044). Our study revealed that gustatory sensitivity can mediate the relationship between BMI and energy consumption from different snacks. These findings highlight the significance of taste perception in shaping snack choice, suggesting potential strategies for interventions aimed at addressing gustatory sensitivityto promote healthier dietary preferences.

Using Food Odor to Prime Healthy Snack Choices

Using Food Odor to Prime Healthy Snack Choices

Development Of Jelly Gum From Corn (Zea mays L.) And Tempeh (Rhizopus sp.) To Support Healthy Snacking In School-Aged Children

Background: Unhealthy snacking remains a major nutritional issue among school-aged children in Indonesia. The consumption of jelly gum available in the market today has the potential to pose nutritional risks due to their high sugar content. This research aims to develop a healthy snack formula in the form of jelly gum for school-aged children using corn (Zea mays L.) and tempeh (Rhizopus sp.).Research Methods: This research is an experimental study carried out through several stages, namely idea development, product testing through standard recipes, production, proximate analysis, and product finalization.Research Result: The results of the study indicate that corn and tempeh jelly gum is potential to be a healthier snack choice for school-aged children compared to similar products in the market with lower fat and sugar content per serving size.Conclusion: Low-sugar jelly gum made from corn and tempeh is very suitable for school-aged children to prevent childhood obesity and diabetes

Relaxed minds for healthier food choice at school: A field experiment in southern Mexico

Stress leads to unhealthy food choices since the school-age stage. Yet, there is limited evidence particularly in low- and middle-income countries regarding the impact of stress-reduction strategies on school-age children's food choices. Such aspects were crucial during the recent COVID-19 pandemic, which exacerbated psychological distress and unhealthier food choices among children. Two years after the pandemic began, we conducted a field experiment in southern Mexico to assess the impact of stress-reduction strategies on the food choices of over 1400 children aged 9–12. Half of the school-classes in the sample were randomly assigned to a stress reduction strategy namely meditation, which comprised six audios with basic relaxation techniques and intuitive messages to guide food choices. Additionally, all participants received information signalling that an amaranth snack was nutritious (i.e., the healthy snack), which was paired with a chocolate bar (i.e., the unhealthy snack) as part of a snack choice experiment. Students that practiced meditation were slightly more likely to choose the healthy snack than those in the control group, but the effect was not statistically significant. Upon collecting their snack, students had the chance to exchange their original choice for the other snack. Students that meditated were more likely to exchange their originally chosen “unhealthy snack” towards the healthy snack than students in the control group. The meditation program effectively reduced chronic stress among treated children. The effect was larger among students attending schools in lower-income areas. Our study sheds some light on the challenges to translate an improved psychological well-being into healthier food choices at school.

Development of Soya Fortified High Protein Supplementary Biscuits

Soy flour biscuits represent a promising intersection of nutrition and taste, offering a delectable snack option with a robust nutritional profile. This abstract elucidates the nutritional value and health benefits of soy flour biscuits Soy flour, derived from soybeans, serves as the primary ingredient in these biscuits, imparting numerous health advantages. Soy flour is renowned for its high protein content, making it an excellent alternative for individuals seeking plant-based protein sources. Additionally, soy flour is rich in essential amino acids, including lysine, which is often limited in cereal grains. Furthermore, soy flour is a notable source of dietary fiber, aiding in digestive health and promoting satiety. The inclusion of dietary fiber enhances the biscuits' nutritional value, contributing to better weight management and improved blood sugar regulation.Moreover, soy flour contains a plethora of micronutrients, such as iron, calcium, and magnesium, crucial for various physiological functions, including bone health and oxygen transport. These nutrients fortify the biscuits, ensuring they offer a well-rounded nutritional profile. Incorporating soy flour biscuits into one's diet can confer several health benefits. Their high protein content makes them an ideal snack choice for individuals seeking to boost muscle mass or maintain weight. Moreover, the presence of dietary fiber can aid in managing cholesterol levels and promoting cardiovascular health.

Utilising online paradigms to explore the effect of boredom and sadness on children's snack choice: The role of parental feeding practices and child temperament

Emotional eating (EE) is defined as eating in response to negative emotions (e.g., sadness and boredom). Child temperament and parental feeding practices are predictive of child EE and may interact to shape child EE. Previous research has demonstrated that children eat more when they are experiencing sadness, however, boredom-EE (despite how common boredom is in children) has yet to be explored experimentally using remote methodologies. The current study explores whether feeding practices and child temperament interact with mood to predict children's snack selection in an online hypothetical food choice task. Using online experimental methods, children aged 6-9-years (N = 347) were randomised to watch a mood-inducing video clip (control, sadness, or boredom). Children completed a hypothetical food choice task from images of four snacks in varying portion sizes. The kilocalories in children's online snack choices were measured. Parents reported their feeding practices and child's temperament. Results indicated that the online paradigm successfully induced feelings of boredom and sadness, but these induced feelings of boredom and sadness did not significantly shape children's online food selection. Parental reports of use of restriction for health reasons (F = 8.64, p = .004, n2 = 0.25) and children's negative emotionality (F = 6.81, p = .009, n2 = 0.020) were significantly related to greater total kilocalorie selection by children. Three-way ANCOVAs found no evidence of any three-way interactions between temperament, feeding practices, and mood in predicting children's online snack food selection. These findings suggest that children's hypothetical snack food selection may be shaped by non-responsive feeding practices and child temperament. This study's findings also highlight different methods that can be successfully used to stimulate emotional experiences in children by using novel online paradigms, and also discusses the challenges around using online methods to measure children's intended food choice.

Snacking motivations and behaviour in Australian adults: The role of personality traits

Snacking, namely, consuming food and beverages in-between main meals, especially snacks with a high fat, salt and/or sugar content, is a major contributor to excessive energy intake and long-term weight gain(1). There are many potential drivers of snacking behaviours, including physiological (e.g., hunger) as well as social, psychological, and emotional reasons(2). Individual differences, such as personality traits, have been linked to unhealthy snacking. Nevertheless, it is important to examine the potential explanatory pathways, such as motivations for snacking and habit strength, that may explain this relationship between personality and snacking. This cross-sectional study investigated the associations between personality traits, habit strength, motivations for snacking, and snacking behaviour, including choice and consumption. Participants were n = 230 Australian adults (female: n = 164; 71.3%) aged 18-77 years old (M = 34 years, SD = 13.4) who completed an online survey. The survey included assessments of personality traits (The Big Five Inventory 2), habit strength (the Self-Report Habit Index), motivations for snacking (The Eating Motivation Survey), momentary snack food choice (Snack Preference Task), and habitual snack food consumption (Snack Frequency Questionnaire). Overall, the most frequently selected motivations for snacking were ‘liking’, ‘convenience’, and ‘habit’. Correlation analyses were conducted to examine the relationship between motivations for snacking and snacking behaviour. We found that health motivation for snacking was negatively correlated with momentary choice (r = -.042, p &lt;.01) and habitual consumption (r = -.033, p &lt;.01) of unhealthy snack foods and beverages. Hierarchical multiple regression analyses were used to examine whether habit strength and the Big Five personality traits predicted both motivations for snacking and snacking behaviours after controlling for demographic variables. For health motivations for snacking, habit strength (beta = −0.15, p = .025), openness (beta = 0.50, p = .003, and conscientiousness (beta = 0.58, p = .001) were significant predictors. For momentary choice of unhealthy snacks, health motivation (beta = −4.35, p = .004), pleasure (beta = 3.53, p = .029), and visual appeal (beta = 5.29, p &lt;.001) were significant predictors. For habitual consumption of unhealthy snacks, health motivation (beta = −5.39, p = .001), habit strength (beta = 2.89, p = .045) and neuroticism (beta = 5.16, p = .045) were significant predictors. These findings indicate that health motivation for snacking predicts both momentary snack preference and habitual snack food consumption. Moreover, personality traits may be linked with habitual unhealthy snacking behaviour via their association with specific motivations for snacking. Overall, these findings suggest that health promotion messages focusing on health motivation may be important for increasing healthier momentary and habitual snack choices to improve dietary intake and support weight management.

A SHORT-TERM COGNITIVE GROUP TREATMENT SUBSTANTIALLY IMPROVED THE SNACKING BEHAVIOUR OF OVERWEIGHT INDIAN WOMEN – A RANDOMIZED CONTROL TRIAL

Obesity, a global health challenge, particularly affecting Asian populations due to inappropriate snacking behaviour and food choices, prompted this study. The research aimed to evaluate the impact of a 10-week cognitive group treatment on snacking behaviour among overweight women aged 30-60 years. In a randomized control trial with 66 female working participants (BMI &gt; 25 kg m-²), the groups were categorized as control (n = 34) and experimental (n = 32). Initially, snacking contributed significantly to daily energy (29.39%), carbohydrates (21.11%), protein (35.53%), and fat (50.61%) intake in the experimental group. After the cognitive group treatment, there was a substantial (p≤0.01) reduction in the contribution of these nutrients through snacking, with percentages dropping to 11.62, 14.60, 10.04, and 7.67, respectively. Post-treatment, significant (p≤0.01) reductions were observed in body weight (4%), fat mass (2%), waist circumference (4.9%), and hip circumference (2.7%) among the subjects. The study emphasized that the behavioural changes leading to healthier snacking can be a sustainable approach for weight management and that making healthier snack choices can aid in the battle against overweight and obesity.

The Effectiveness of Using Neymar Jr. as a Brand Ambassador for Mister Potato Products on Instagram Social Media

Mister Potato, a prominent potato chip brand originating from Malaysia, was established in 1992 and has since secured its position as the leading snack choice in Malaysia. As part of its 30th-anniversary celebrations, Mister Potato proudly appointed the globally renowned football athlete Neymar Jr. as its brand ambassador. This study endeavors to evaluate the efficacy of Neymar Jr. in his role as the brand ambassador for Mister Potato. Employing a survey method facilitated through the Likert scale, the researchers collected responses until reaching a sample size of 100 respondents. The assessment of effectiveness was carried out using the VisCAP model. The outcomes of this research unequivocally affirm the effectiveness of Neymar Jr. as a brand ambassador for Mister Potato.

PENGARUH MEDIA KOMIK TERHADAP PENGETAHUAN DAN SIKAP PEMILIHAN MAKANAN JAJANAN PADA ANAK SEKOLAH DASAR ISLAM SWASTA AS SHOLIHAH KOTA MEDAN

Introduction : Snacks have a role in providing energy and other nutritional intake for school-aged children. Snacks can contribute energy and other nutrients that are useful for children's growth. Children's knowledge and attitudes about choosing snacks are very important so that the snacks they choose are healthy snacks. Objective: to determine the influence of comic media on knowledge and attitudes towards choosing snacks among As Sholihah Primary School students. Design : quasi experimental, namely pre-test and post-test with control group design. The sample was four class student who were divided into 2 groups, each group consisting of 30 people, divided into groups with comic intervention and groups without treatment. Data analysis used the independent t-test to assess each variable, namely knowledge and attitudes towards choosing snack foods. Results : A significant difference was found in the average knowledge between the treatment group and the control group, with p-value = 0,012 &lt; 0,05. Meanwhile, in the statistical test on the attitude category, the value obtained was p = 0,000 &lt; 0,05. This means that there is a difference in the average score of students' attitudes regarding the choice of snacks between the treatment group and the control group. Conclusion : Counseling using comic media has an effect on increasing the knowledge and attitudes of As Sholihah Primary School students.

Association between body weight misperception and snacking patterns among adolescents: a population-based cross-sectional study

BackgroundUnhealthy snacking behaviors and body weight misperception are both significant concerns in adolescent health. Weight misperception are common among youth and may influence their motivation to engage in health-related behaviors, however, the effect on snacking patterns choice remains unclear. Our study aimed to examine the relationship between body weight misperception and snacking pattern choice among school adolescents.MethodsA cross-sectional study was conducted using an online survey platform. Body weight misperception was defined based on perceived body weight and true weight. Snack intake was measured using a qualitative food-frequency questionnaire. Factor analysis was used to identify snacking patterns, and multiple linear regression was employed to examine the association between body weight misperception and snacking patterns.Results190,296 students with the average age of 13.3 ± 1.0 years was included, and 44.5% of students misperceived their weight. Overestimation was more prevalent than underestimation. Two snacking patterns, namely a high-calorie snacking pattern and a healthy snacking pattern, were identified with eigenvalues > 1. Weight underestimation was positively linked to high-calorie snacking pattern scores for both normal weight students (β: 0.16, 95% CI: 0.11, 0.21) and students with overweight/obesity (β: 0.44, 95% CI: 0.35, 0.52), and to healthy snacking scores for students with overweight/obesity (β: 0.28, 95% CI: 0.22, 0.33), but negatively linked to healthy snacking pattern scores for normal weight students (β: -0.12, 95% CI: -0.15, -0.09). Conversely, weight overestimation was negatively linked to both high-calorie and healthy snacking pattern scores for normal weight students (β: -0.07, 95% CI: -0.11, -0.04 and β: -0.13, 95% CI: -0.15, -0.10), but positively linked to healthy snacking scores for underweight students (β: 0.15, 95% CI: 0.08, 0.21). Interactions were found between sex, grade, accommodation, only child, primary guardians, parental education level and weight misperception to snacking patterns.ConclusionsAdolescents with normal weight and overweight/obesity who misperceived their weight exhibited less healthy snacking patterns, whereas underweight students who misperceived their weight displayed healthier snacking patterns. Comprehensive programs are crucial to educate and guide adolescents in understanding their weight status and making healthier snack choices, involving families, schools, and society.

Analysis of Factors That Influence Snack Food Selection Behavior in High School Students

BPOM findings from 2006-2010 showed that as many as 48% of school children's snacks did not meet food safety requirements because they contained dangerous chemicals. Snacking behaviour is influenced by several factors, including knowledge, attitudes, peers, and family involvement in getting used to breakfast or providing food from home to be taken to school. This research analyses the factors influencing snack food selection behaviour among high school students. The method in this research is to examine literature reviews with the study sources used coming from published journals in Indonesia and having an ISSN relating to research. As a result of research from 124 articles reviewed, five reports were finally obtained; it was found that there was an influence of knowledge, attitudes, health education and the role of authoritarianism on high school children's snack choices. Shows that knowledge, attitudes, health education and authoritarian roles influence food choices in children or adolescents; there are three factors, namely: (1) predisposing factors, namely factors that facilitate and underlie the occurrence of specific behaviour; (2) supporting factors that enable particular behaviour to occur, such as information media, health service infrastructure, and (3) reinforcing factors are factors that strengthen the occurrence of specific behaviour (the role of parents and the role of teachers).

The impact of nutritional labeling on adult snack choices: A controlled field experiment in a non-commercial professional setting

Each year, 2.8 million people die because of comorbidities associated with being overweight. Snacking substantially contributes to people’s calorie intake. One way to nudge consumers towards healthier alternatives is the implementation of nutritional labeling. This study reports on a controlled field experiment that evaluates the effect of two nutritional labels on free snack choices (n = 739). Participants at a conference could choose between nuts, cookies, and candy bars as a snack, presented at the bar at six different locations across 2 bar counters. The labels were set up in front of each snack in three conditions: no labeling (control), a calorie label, or a traffic light label (i.e., the Nutri-Score). The location of the snacks on the counter (Either side of the counter; Center, Right, Left) and the time-of-day (Morning (=reference) vs Afternoon) were statistically controlled for. The results show that calorie labels could not successfully nudge consumers toward healthier snack choices (nuts instead of candy bars or cookies). In contrast, the Nutri-Score label significantly increased the probability of choosing nuts over candy bars. The Nutri-Score also increased the chance of choosing nuts over cookies, but the difference was not significant.No prior studies to our knowledge have directly compared calorie labels to the Nutri-Score. This study suggests that the Nutri-Score label can be a more successful intervention than calorie labels to nudge consumers towards healthier choices in situations were free snacks are offered, like many modern workplaces. Changing snacking behavior is challenging and naturalistic field experiments like this one are needed to translate the theory from previous laboratory studies to real-life settings.

The role of attention and health goals in nudging healthy food choice.

Nudging is a promising intervention technique that supports people in pursuing their healthy eating goals. Recent research suggests that, despite previous assumptions, disclosure of the presence of a nudge does not compromise nudge effectiveness. However, it is unknown whether attention to a nudge affects nudge effects. We assessed the role of attention systematically, by examining explicit and implicit attention to nudges, while also exploring healthy eating goals as a potential moderator. Participants were assigned to a nudge (i.e., a shopping basket inlay with pictures of healthy items) or control condition (i.e., a shopping basket inlay with neutral pictures) and chose a snack in an experimental supermarket field study. Explicit and implicit attention (with a mobile eye-tracker) to nudges, healthiness of snack choice, and healthy eating goals were assessed. Results showed that attention to the nudge did not hamper the nudge's effect. Furthermore, individuals with strong healthy eating goals made healthier food choices in the nudge condition. Individuals with weak to non-existent healthy eating goals were not influenced by the nudge. Findings are in line with the viewpoint that nudging does not by definition work 'in the dark', and suggests that nudges support people in adhering to their healthy eating goal.

Convenience Over Nutrition for Recreation League Youth Sport Team Snack and Mealtime Choices

Fifty-six percent of school-aged children participate in team sports, yet there is limited evidence on how participation in youth sports impacts the dietary behaviors of participants and their families. Our team surveyed parents and caregivers of children participating in recreation league youth sports (n = 178) to assess the foods and beverages offered as team snacks and factors that influence team snack choices. Juice was the most popular beverage, and crackers were the most popular snack reported by parents. Convenience, followed by cost and child preference, were the most frequently reported factors influencing team snack choices. Survey items also included factors that influence mealtime behaviors on game and practice days. Convenience, followed by nutrition and taste, were most frequently reported as factors that influenced mealtime behaviors. Almost half of parents said their family’s eating habits changed as a result of recreational youth sports activities, and more than half said their family often or always eats dinner outside of the home on game and practice days. Professionals who work with this age group and their parents, including extension agents, can tailor education to encourage healthy team snacks and promote strategies to make healthy meals accessible on evenings with youth sports.

The Effectiveness of a Healthy Snack and Beverage Handout and Interactive Education on the Youth Sport Snacking Environment

Childhood obesity remains a pertinent problem in the United States, with dietary intake being one modifiable risk factor (Center of Disease Control and Prevention [CDC], 2022a). Thus, developing healthy dietary habits in children and adolescents is important in reducing the risk of obesity. An opportunity for this occurs in youth sport snacking behaviors. Research has indicated that snacks provided after youth sport games are often energy dense and high in sugar, sodium, and fat (Bennion et al., 2020; Irby et al., 2014; Rafferty et al., 2018). The purpose of the present study was to first observe the influences on snack choice in youth sport. Secondly, the effects of a multifactorial educational intervention guided by the social cognitive theory (SCT) on snack choice was examined. The intervention consisted of a handout, a Healthy Snack and Beverage page in the parks and recreation district guidebook, an educational booth during the first game, and an education session during the coaches’ meeting. Participants included 121 parents who had children participating in the youth soccer or volleyball league administered by a local parks and recreation district. A questionnaire was developed to determine parental perception of what is a healthy snack, after game snacking practices and influences on snack choice. The questionnaire was administered online to participants during league registration and during the last week of the season. Paired sample t-tests were performed to examine the differences in snacks purchased from pre- to post-intervention. Further, a multiple analysis was used to predict snack choice based on six identified influencing factors. There were 121 parents and coaches who responded to the pre-intervention questionnaire and 32 of those participants responded to the post-intervention questionnaire. There was a significant decrease in unhealthy snacks brought by parents (p=&lt;0.05). The “health of the snack” (p&lt;0.01) and “social media/advertising” (p=0.02) were independent predictors of snack choice (p&lt;0.05). In conclusion, addressing the unhealthy snacking environment in youth sport through targeted educational interventions, could promote a healthier snacking environment.

Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks.

Almost all the dehydrated cassava puree is pregelatinized cassava starch (PCS). Its potential application in food would add variety. But food characteristics vary depending on the raw materials used. We examined how the structure of snacks changed when PCS was used instead of flour in terms of porosity, instrumental textural parameters, and acoustic parameters and compare them to commercial crackers. The volume of air was unaffected by the substitution. However, substitution did reduce thickness and alter the number, size, and wall firmness of pores, as well as their distribution and shape, which raise the values of firmness, fracturability, hardness, and fragility, though not linearly. The partial substitutions and the control did not exhibit any appreciable differences in the acoustic parameters. The total replacement sample was noisier and maintained a wide variety of sounds. The PCS vitreous state is primarily responsible for structure changes, but other elements, such as processing conditions, contribute to differences in comparison to the commercial samples. The porosity of commercial samples was lower than that of the elaborated samples. Texturally, it led to lower fracturability and greater fragility (less mm until fracture and fewer force peaks). The elaborated samples were all louder than the commercials. Although sensory analysis is required to classify a food as crunchy, the physicochemical changes caused by the substitution and their impact on the structure's behavior were established. Each textural parameter cannot determine whether the food is crunchy, crispy, or friable on its own; an analysis that incorporates all the characteristics is required. Supplement Material. PRACTICAL APPLICATION: This study demonstrates that pregelatinized cassava flour can be used to partially or completely replace wheat flour in baked snacks. Although textural differences were noted, these alterations were acceptable for products with a similar market niche. These findings might be used in the food business, notably by companies aiming to offer baked snack choices that are not made with standard wheat flour.

Snacking Patterns of Filipino Children: Frequency and Contribution to Energy and Dietary Intakes

Snacking can be defined as eating outside the three main meals in a day, regardless of the amount or type of foods consumed. Snacking patterns vary between developing and developed countries, and across nations around the globe. Utilizing data from the Philippine ENNS collected in 2018 and 2019, the authors were able to determine the distribution and frequency of snacking among Filipino children, the type of snack foods consumed, and the contribution of snack foods to their energy and dietary intakes. Results revealed that around 70% of Filipino children consume snacks once a day, usually as afternoon snacks.Moreover, consumption of snack foods decreases as the age of children increases. The snack foods frequently consumed are pastries and cookies, bread, crackers, and biscuits, along with sugar-sweetened beverages – with an average energy intake of 300.0 kcal from snack foods. Snack foods contributed 31.2% of the total daily energy intake for Filipino children aged 3–5 yr old, 25.1% in 6–9 yr old, and 21.6% in 10–12 yr old. The nutrient content of the snack foods ranged from 29.5–46.7 g protein, 295.4–347.8 mcg RE vitamin A, 5.4–7.7 mg iron, and 272.3–381.7 mg calcium. More than half of Filipino children consumed snack foods at least once a day, with a higher proportion of snackers meeting the recommended energy intakes and estimated average requirements than non-snackers. However, the promotion of healthy snack choices such as fruits and vegetables and other nutrient-dense foods needs to be strengthened. Findings support the need to develop guidance on healthy snacking among Filipino children and represent a key target for food and nutrition policies to improve the dietary quality of snacks in this population.