Types Of Snacks Research Articles

Rumination and Worry Selectively Modulate Total Calorie Consumption within an Online, Nudge Tactic Paradigm.

Rumination and worry, collectively referred to as perseverative cognition, have been implicated in the increased engagement of several health risk behaviours. The current study aimed to investigate the potential influencing role of these repetitive negative thought cognitions in an online snack paradigm. Participants were randomly assigned to either an even condition (a 3:3 ratio of ≤101 kcal and >201 kcal snacks) or an uneven condition (a 4:2 ratio in favour of ≤101 kcal snacks). Upon the presentation of six images of sweet treats, participants were asked to choose the snack they most wanted to consume “right now”, before completing the Ultra-Brief Penn State Worry Questionnaire (UB-PSWQ) and the brief (5-item) Ruminative Response Scale (RRS). The results showed that the reduced availability of higher calorie snacks significantly improved both snack choice and total calorie consumption. However, despite rumination and worry having no influence on the snack type chosen, higher levels of rumination still led to significantly higher overall calorie consumption. Although, contrary to predictions, higher levels of worry conversely led to significantly lower overall calorie consumption. This study adds to the growing work in the role of perseverative cognition and food consumption, which may aid in informing public health strategies. Further exploration is needed to assess whether rumination directly induces unhealthy eating behaviours or simply exacerbates them.

PERCEPTIONS IN PURCHASE OF BRANDED SNACKS IN SMALL CITIES OF INDIA

Substituting for meals, to counter hunger pangs, ultimately leading to fluctuations in taste buds, snackification is the buzzword among youth of Indian in small cities. The purpose of this study is to understand customer’s perception towards purchase of different type of snack and food items in small cities of India. Snacking in small cities is perceived differently than in many developed cities. Since the market coverage is huge, with taste parameters and heterogeneities holding fort, marketers need to know how are snacks perceived to be consumed, how often, in what quantity and why? Data from a choice experiment were undertaken from 150 respondents and statistical tools were used SPSS and MS Excel. Primary data consists of firsthand information so I create a questionnaire Google doc and share the link through the social medial platform and collected 150 responses. Secondary data is all collected from the internet, Articles, journals and Literature. The purpose of the study is to determine customer perception and purchase of snacks. Sample size selected for the study is 150 populations selected from various small cities in India. Research design is based on response oriented descriptive research. Convenience Sampling method it helps easily take opinion to the customers. Tools for data analysis and presentation include Percentage analysis, Graphs and SPSS. It is observed that there is scope for healthy snacks, branded chips and consumed snack to occupy a high demand - scale in small cities of India. The spending on snacks market has risen over the years considering the change in perception about purchase of branded snacks

Snack Package Size and Variety Differentially Influence Energy Intake and Food Choices in Healthy Adults

BackgroundWhile energy and nutritional content of snacks can contribute to overconsumption, other factors within the modern food environment may also influence the amount and types of snacks consumed. ObjectivesThe aim was to examine whether snack package size and variety influence free-living snacking behavior in healthy adults. The impact of intuitive eating score on snacking behavior was also examined. MethodsThirty adults [age: 23.6 ± 0.8 y; BMI (kg/m2): 22.8 ± 0.5] participated in a randomized crossover-design study. Participants were provided, in randomized order, with the following isocaloric snack exposures to consume for 3 d/exposure—1) CONTROL: highly appealing/appetizing snacks (e.g., dessert snacks, candy, savory snacks, fruits and vegetables, protein snacks); 2) LARGE-PACKAGE: similar snacks as CONTROL but in larger package sizes; and 3) VARIETY: larger variety of snacks. The primary outcomes included the 3-d average ad libitum snack energy, macronutrient content, and food choices for each snack exposure. The secondary outcome was the intuitive eating score and snacking behavior. ResultsLARGE-PACKAGE increased snack intake by 11.9% (1150 ± 81 kcal) compared with CONTROL (1030 ± 71 kcal, P = 0.04), whereas VARIETY snack intake (1030 ± 69 kcal) was no different from CONTROL (P = 1.0). LARGE-PACKAGE increased consumption of desserts compared with CONTROL (P = 0.03) and VARIETY (P = 0.02). Alternately, VARIETY increased consumption of fruits and vegetables compared with LARGE-PACKAGE (P = 0.01) and CONTROL (P = 0.01). Intuitive eating score was not significantly associated with snack intake or snack choice (all, P > 0.05). ConclusionsSnack package size and variety differentially influence energy intake and food choices in healthy adults. This trial was registered atclinicaltrials.gov (NCT03940105).

Aneuk Jamee traditional foods in the South Aceh District, Indonesia

Abstract. Syamsuardi, Nurainas, Taufiq A, Harmawan T, Suwardi AB. 2021. Aneuk Jamee traditional foods in the South Aceh District, Indonesia. Biodiversitas 23: 443-454. The traditional foods of the Aneuk Jamee Tribe have a long history and unique traditions passed down for thousands of years. However, a lack of information about indigenous and traditional foods of the Aneuk Jamee Tribe will lead to a decline in local knowledge of traditional foods, particularly among the younger generation. Therefore, this study aimed to investigate the variety of Aneuk Jamee traditional foods in the South Aceh District of Indonesia. The study was conducted in South Aceh, Indonesia, Labuhan Haji Timur, Kota Bahagia, and Kluet Selatan Sub-districts. The study involved 90 respondents (30 from each sub-district) chosen at random. The interview was conducted using a questionnaire covering the respondents' backgrounds, traditional food names, food composition, mode of preparation, and uses. As a result, 52 Aneuk Jamee's traditional foods were identified from three sub-districts of South Aceh District, including 41 types of traditional cuisine and 11 types of traditional snacks. All respondents recognised Gulai ciik minyak, Gulai taleh, Gulai paku, Gulai cabadak, Gulai kabau, Gulai kambieng, Gulai ikan panjang, Gulai kitang, Kue kakareh, Limpieng sagu, and Limpieng ubi as Aneuk Jamee traditional foods. On the other hand, less than 20% of respondents were familiar with other traditional foods, such as Lamang ubi. The Aneuk Jamee Tribe has an excellent system for passing down traditional knowledge from generation to generation. Fifty-six plant species consisting of 47 genera and 28 families were used as Aneuk Jamee traditional food. The Aneuk Jamee Tribe prepares various foods from various plant species to maintain their health and contribute to household income and conservation efforts.

Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky.

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0–800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g. meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.

Changes in Snacking Patterns during COVID-19 Lockdown in Adults from Mumbai City, India

Mumbai was one of the 1st cities in India to go into total lockdown in March 2020. The lockdown was expected to have an influence on eating habits specially the snacking patterns. The main objective of this study was to access the change in snacking patterns of participants living in Mumbai city, India during lockdown. Data was collected in 256 Mumbai residents (60 males, 196 females) using Google forms. Information regarding number of meals consumed, meals at which snacks were consumed, change in snacking pattern, reasons for increase or decrease in snacking, and type of snacks consumed during lockdown as compared to before lock was collected. Around 20% reported a decrease, 31% reported no change and 49% reported an increase in snack consumption during lockdown. Participants consumed higher number of meals during lockdown (p<0.05). Significantly higher percentage of participants did not consume store brought snacks during lockdown (30.9% vs 13.7%) (p<0.05). Significantly higher percentage of participants consumed snacks at mid-evening (50.4% vs 33.6%), late evening (48% vs 32%) and late night (32% vs 16.8%) during lockdown as compared to before lockdown (p<0.05). Significantly change in lemon-water (57.8% vs 43.4%), coffee (47.3% vs 40.6%) and carbonated beverages (14.8% vs 23.4%) was observed during lockdown as compared to before lockdown (p<0.05). Significant increase in nuts (74.2% vs 65.6%), instant noodles (69.5% vs 60.9%) and biscuits (78.5% vs 68%) was observed during lockdown as compared to before lockdown (p<0.05). Significant decrease in South Indian (61.75 vs 69.1%), Frankie (32.8% vs 51.6%), bhel (50.4% vs 69.1%), Chinese bhel (21.5% vs 35.5%) and usal (32% vs 40.2%) was observed during lockdown as compared to before lockdown (p<0.05). To conclude, snacks were consumed at more number of meals during lockdown in comparison to before lockdown. A change in type of snacks consumed was observed during lockdown. Ready and easy to eat snacks such as nuts, instant noodles and biscuits showed an increase whereas snacks that require elaborate cooking procedure showed a decrease in consumption. With partial lockdown still persisting in many parts of the country and many still working from home it is imperative to circulate more accurate information on appropriate snacking habits.

Inovasi Dan Pengembangan Produk Stik Kangkung Di Desa Dasan Tereng Kabupaten Lombok Barat

Kangkong can be processed into various types of snacks, one of which is kangkong sticks. Sticks are a type of pastry that has a long flat shape, has a savory taste, and has a crunchy texture. Kangkong sticks are one form of innovation for processed kangkong products. Kangkong sticks were once produced in Dasan Tereng Village, but are no longer produced. Based on the results of interviews and observations conducted by the P1000WB Entrepreneurship Community Service Program (Creation of 1000 New Entrepreneurs), several problems have been found in the kangkong stick product. These problems include; unvaried taste, unattractive packaging, narrow marketing scope, and mass production system. KKN Kewirausahaan made various efforts to re-elevate, as well as develop kangkong stick products into superior products in Dasan Tereng Village. The efforts that have been made are: (1) Providing innovation in the form of flavor variants, (2) Improvement of product packaging using standing pouches, designing, and giving logos, (3) Doing digital marketing and changing the production system to a purchased order (PO) system. The method used is observation, short interview, and literature study. This gives tangible results in the form of product sales which are quite high, exceeding the sales target, from 40 packs to 110 packs in one week.

Active Packaging System from Activated Oil Palm Shells Charcoal Shaped Sachet on Cassava Chips

Cassava chips are a type of snack that is fried and prone to rancidity if stored for a while. Cassava chips are added to the material that can adsorb gases, such as oxygen and water vapor, to reduce the occurrence of rancidity using a sachet-shaped adsorbent material. Activated charcoal is one of the gas adsorbents. Activated charcoal used is activated charcoal made from oil palm shells and activated with 20% phosphoric acid. This study aims to analyze the decrease in the quality of cassava chips with an active packaging system during storage for 30 days at 45oC. A total of 30 g cassava chips were packed with a standing pouch in polypropylene type and added activated charcoal from oil palm shells activated by 20% phosphoric acid as much as 1.5 g or 0.75 g which was packed with metalized aluminum plastic or LDPE plastic in the form of sachets. Storage of cassava chips with an active packaging system for 30 days and stored at a temperature of 45oC with a humidity of about 60% and observations are every 3 days in aroma and texture scoring test, moisture content, free fatty acid levels, fat content, and peroxide number. During storage from day 0 to day 30, the cassava chips have decreased the quality of the aroma from typical cassava chips to slightly rancid and the texture from crisp to somewhat not crisp. Moisture content, free fatty acid levels, and peroxide numbers during storage have increased. The fat content has decreasedduring storage. Based on this, cassava chips with the addition of 1.5 g activated charcoal and packaged with metalized aluminum plastic become the best active packaging system.

Ease of Communication as Mediating the Effect of Instagram Social Media on Purchase Intentions on the Marketplace

Marketing using digital media on the internet has become a necessity in the era of industrial technology 4.0. The Covid-19 pandemic has caused a shift in consumer behavior. Usually face to face changes to online shopping. UMKM Kuncup Seruni is a company that manufactures herbs and herbs from agricultural and plantation products. MSME Sri Rejeki is engaged in processing salak fruit products into various types of food, drinks, and snacks. The two MSME partners have produced many products. MSME's marketing reach is only local and promotions only rely on MSME exhibitions and showrooms that are available in the hope that consumers will come directly to the location. After the COVID19 pandemic, the number of visitors decreased drastically so that sales also decreased. The purpose of this study is to analyze the influence of Instagram social media on purchase intentions on Marketplace and analyze the influence of Instagram social media on purchase intentions on Marketplace mediated by the ease of communication. The novelty that emerged in this research is to develop the ease of communication so that the ease of communication is a very important concept to increase purchase intention. The research method related to the unit of analysis of this research is the consumers of UMKM Seruni and Sri Rejeki. The sample is 60 consumers, the sampling technique uses accidental, data collection uses a questionnaire (google form), conducts validity and reliability tests. The analysis technique uses the model of Structural Equation Modeling with PLS (Partial Least Square). Data analysis is descriptive and quantitative analysis. The results showed that there was no significant and significant effect of Instagram social media on purchase intentions on the Marketplace. The influence of Instagram social media on purchase intention is mediated by the ease of communication.

SENTRA JAJANAN SEHAT DI KAMPUNG SAYUR LANDASAN ULIN UTARA BANJARBARU

Kampung Sayur in North Landasan Ulin (LAURA) sub-district, Banjarbaru City, is an agro-industrial area where various types of vegetable crops and healthy snacks that are produced and marketed by local SMEs can be found there. However, there are no proper infrastructures to develop all existing potencies in Kampung Sayur and commercial facilities to promote and sell healthy snacks at this time, so the healthy hawker center design by using Architectural Programming method is needed to solve those problems. Culinary Topography concept is applied in landscape, interior, and forms of the building that can optimize the commercial functions of the area.

PELATIHAN INOVASI KUDAPAN DARI JAMUR TIRAM DI DESA CIHERANG KECAMATAN GUNUNG SARI KABUPATEN SERANG

Oyster Mushrooms can provide advantages and disadvantages. From some mushrooms that can be processed to become snacks that can be consumed. Mushrooms are also sometimes used as ingredients for traditional medicine. One of the mushrooms that can be processed into food is oyster mushroom, which has been getting a lot of attention lately. Mushrooms that have a distinctive white color are known as Shimeji (Japan), Abalone Mushroom or Ayster Mushroom (Europe or America) and Supa Liat (West Java). Jamut Oyster has a high nutritional content so it can be consumed for those who are on a diet. Usually mushroom farmers sell oyster mushrooms in a fresh state. Currently in Banten there are not many who sell oyster mushrooms as processed food, although financially selling after processing is much more profitable than selling fresh mushrooms. From the results of surveys and interviews with the community around Ciherang Village, Gunung Sari sub-district, it turns out that they have not received information about how to process mushrooms to make various types of snacks. The people's knowledge is limited, which is usually only vegetables or stir-fried. In our community service, we discuss how to process oyster mushrooms. The purpose of this training is to provide partners with knowledge of processing oyster mushrooms into nuggets, shredded and broth. Partners are given information on how to make processed oyster mushrooms with good quality. Then given knowledge about how to market through online media with attractive packaging

Documentation of the traditional Alas food in Southeast Aceh district, Indonesia

Abstract. Sutrisno IH, Suwardi AB, Navia ZI, Baihaqi, Fadhilah MA. 2021. Documentation of the traditional Alas food in Southeast Aceh District, Indonesia. Biodiversitas 22: 3243-3249. The indigenous and traditional foods of the Alas tribe have a long history and unique traditions that have been passed down for thousands of years. Unfortunately, food tradition is strongly intertwined with the health-related and therapeutic reasoning of food ingredients and preparation methods. However, changes in people's consumption patterns, which prefer fast food, lead to a decline in local knowledge of traditional foods, particularly among the younger generation. Therefore, the aim of this study was to document the traditional Alas food in Southeast Aceh District, Indonesia. The study was conducted in eight subdistricts of Southeast Aceh, Indonesia, namely Lawe Alas, Babul Rahmah, Tanoh Alas, Babussalam, Darul Hasanah, Lawe Bulan, Lawe Sumur, and Bambel subdistricts. The study enlisted 80 respondents (10 from each district) who were chosen at random. The interview was conducted using a questionnaire that covered the respondents' backgrounds, traditional food names, food composition, mode of preparation, and uses. A total of 16 traditional Alas foods were documented, including six types of traditional cuisine and 10 types of traditional snacks. All respondents recognized Manuk Labakh, Ikan Pacik Kule, Puket Megaukh, and Buah Khum Khum as traditional Alas foods. On the other hand, less than 25% of respondents were familiar with some other traditional Alas foods, such as Menekem. The Alas tribe has a great system in place for passing down traditional knowledge from generation to generation. A total of 24 plant species consisting of 21 genera and 14 families was used as traditional Alas food. The Alas tribe prepares a variety of foods from various plant species to maintain their health and contribute to conservation efforts.

Gambaran Perilaku Jajan Siswa/Siswi Kelas 6 dan Kelas 9 di Sekolah Penuai Cibubur Jatisampurna Bekasi

Background: School children are food consumers who have been active and independent in determining the food they want, both snacks at school and elsewhere. Based on the initial survey, during recess almost all students eat snacks in the canteen and the snacks chosen are mostly fried or boiled instant noodles. This of course can have an impact on the health of students. The purpose of the study was to obtain an overview of the snacking behavior of students in grade 6 and grade 9 at the Cibubur Harvest School.Methods: The research design used is a case study. The sample/informant consisted of four 6th grade elementary school students and 4 9th graders. While the key informant was 1 canteen owner. The data collection method used is semi-structured in-depth interviews and observation. The data was processed and tested for validity by using triangulation, then data analysis was carried out in the form of content analysis.Results: The results showed that students' snacking behavior was influenced by knowledge, attitudes, canteen availability, pocket money, access to information, support from friends, teachers and parents. The results of observations showed that the types of snacks chosen by grade 9 students were more varied and nutritionally balanced compared to grade 6 students.Conclusion: For parents, it is necessary to always direct their children to choose healthy snacks and limit the amount of pocket money for students because it can encourage students to snack more often.

Development of Functional Snack Food from Almond Press Cake and Pearl Millet Flour

Defatted almond cake (DAC), a major by-product of the almond oil industry, was explored in combination with pearl millet (PM) to develop functional snack food using extrusion technology. The optimum extrusion conditions for developing snacks from DAC (20%) and PM (80%) flour blends were determined through a numerical optimization technique. The optimized product was evaluated for various quality parameters. The expansion ratio of 3.56, bulk density 0.11g/cm3, hardness 30.55N, water absorption index 6.22g/g, and water solubility index 14.56% indicates that its physical characteristics were in the desirable range, while total phenol content of 56.91 ± 2.09 (mg GAE/100g), total flavonoid content of 18.29 ± 0.4 (QE/100g) and DPPH radical scavenging activity (total antioxidant activity) of 89.74± 0.8% indicates its superior bioactive properties. Production and consumption of such snack types on a large scale can improve the population's nutritional status, besides adding value to the defatted almond cake.

Chemical characteristics and organoleptic of gluten-free toddler biscuits from mung bean flour, modified cassava flour and flaxseed

Biscuits a type of snack that is favoured by almost all groups of people especially children. This research was conducted to produce omega-3 gluten-free biscuits for toddlers. This study used a completely randomized design (CRD) one factor with 3 levels of treatment. The factor was the ratio of modified cassava flour (mocaf) and flaxseed with concentrations of 24%: 1%, 22%: 3%, and 20%: 5%. Product analysis included organoleptic tests (sensory and hedonic quality) by semi-trained panellists, chemical tests (proximate, crude fiber, omega-3) and total energy content. Gluten-free toddler biscuits with the addition of mocaf and flaxseed 20%: 5% were selected products from the results of this study. The product had a sensory quality that was dark brown, slightly scented with a pleasant aroma, soft texture, sweet taste and overall, very good. The hedonic test results produced an average value of 5, which is rather like all parameters. The resulting nutritional content (w/w) on a wet basis (wb): water content 3.79%, ash 1.71%, protein 7.89%, fat 24.61%, carbohydrate 62.00%, with a total energy of 501.05 kcal/100 g, crude fibre 1.39%, and the highest omega-3 content of 818.45 mg/100 g. Consumption of three biscuits for toddlers (20 g) can meet the energy intake of 6.5% Recommended Dietary Allowance (RDA), 4.5% RDA protein, 5.3% RDA carbohydrate, 9.1% RDA fat, and omega-3 at 17.8% RDA per day. The produced toddler biscuits had a protein content of 22.5% RDA per 100 g, so they could be claimed as a high protein source

Nutritional diet plan for patients with dysphagia.

To present a new method of text-modified food management for patients with dysphagia that integrates the idea of food exchange. In addition to prioritizing nutrition in each recipe, the diet plan emphasizes straightforward preparation methods that balance nutrition and palatability. On the basis of the recommended intake in the Expert Consensus, the design of the texture-modified food incorporates the concept of equivalent food exchange. The plan consists of a staple food, a meat, a vegetable, a snack, and a fruit as the base units, and the volume and nutrient density of each unit is modified to meet the needs of patients with dysphagia. Five categories of standard portions were established, the standard portion of staple foods, milk should be used instead of water during preparation, and carbohydrate components (dextrin) should be added so that each portion provides approximately 200 Kcal of energy. The standard portion of meat, protein components (90% whey) should be added to provide approximately 14 g of protein and 150 Kcal of energy per portion. Two types of standard snacks are recommended, each serving provides 250 Kcal of energy. Vegetables and fruits provide 70 Kcal and 90 Kcal of energy. We compiled 11 recipes representative of the food exchange system and our recipe design priorities (texture modification, sufficient nutrition, color, fragrance and taste). The method is combined theory and practice and can be applied to clinical nutrition work to promote the nutritional intake of patients with dysphagia.

Dietary practices of adult Egyptians before and during the COVID-19 lockdown.

AimThe aim of this study was to describe dietary practices of adult Egyptians, estimate changes in their body mass index (BMI), and identify possible determinants of such changes before and during the COVID-19 lockdown.Subject and methodsA cross-sectional web-based survey was conducted during the nationwide COVID-19 partial lockdown. Data were obtained from 430 Egyptian adults regarding their personal and socio-demographic characteristics, routine daily physical activities, dietary patterns, practices related to food purchase and food handling, and weight and BMI before and during the lockdown using an online web-based questionnaire.ResultsThe number of daily meals and daily snacks significantly increased during the lockdown. Moreover, the consumption of all types of snacks increased, except for chocolate and sweets, whose consumption decreased. Eating of fast food decreased, whereas the number of individuals practicing indoor physical activities increased during the lockdown. During the lockdown, no significant changes in the mean BMI were observed. The mean weekly consumption of starch, meat, milk, fat, and free foods decreased, whereas the mean weekly consumption of fruits and vegetables increased. Food handling practices improved during the lockdown. Based on the results of the linear regression analysis, age, the number of daily meals, practicing of physical activities during lockdown, and mean weekly consumption of meat were the independent predictors of BMI during the lockdown.ConclusionDuring the lockdown, no significant changes in the BMI of adult Egyptians were observed, whereas dietary practices and food handling practices changed.

Primary Dysmenorrhea Risk based on Characteristics, Dietary Habits, and Types of Exercise

The young woman’s frequent complaint related to reproduction health is dysmenorrhea. The incidence of primary dysmenorrhea is affected by various factors. The purpose of the study was to examine the factors affecting primary dysmenorrhea, including characteristics, dietary habits, and types of exercise. The research was quantitative research employing correlational analytic method with a cross-sectional approach. The samples of the study were 97 female college students of The Faculty of Sports and Health Education, Universitas Pendidikan Indonesia. The sampling technique used was the Consecutive Sampling technique. There were two variables related to the primary dysmenorrhea, including breakfast habits (OR: 0,007; p:0,004) and positive family history (OR: 1,14; p:0,001). Meanwhile, BMI (OR: 3,1; p:0,317), fiber consumption habits (OR: 0,129; p:0,076), types of snack (OR: 0,14; p:0,083), types of exercise (OR: 27,4; p:0,074), and the interaction of fiber consumption and breakfast habit (OR: 0,129; p:0,076) were confounding variables. Of all variables, the breakfast habit was the most affecting variable (B:5,35). By considering the negative impacts of dysmenorrhea, they should start taking breakfast every day, especially for those who have family members with primary dysmenorrhea history.

Impact of Smart Snacks Intervention on College Students’ Vending Selections

Objectives To place Smart Snacks in vending machines and determine if different sales strategies affect Smart Snack selection. Participants University students living in resident halls Methods Vending machines included 50% Smart Snacks and 50% non compliant snacks. Three sales strategies targeted student selection of Smart Snacks: Reduced price, signage, and nutrition education activities. Three-way ANOVA was used for analysis. Results There was a statistically significant three-way interaction on snack selection between sales strategy, study period, and snack type, F(4, 77) = 3.33, P = .01. There were no statistically significant simple two-way interaction between study period and sales strategy for either Smart Snack, F(1, 77) = 1.62, P = 0.18, or NC snack types, F(1, 77) = 2.02, P = 0.07. Conclusions Sales strategies did not affect Smart Snack selections. Advocates for healthier snacks in vending machines can align with university administrations to establish nutrient guidelines.

Digital food marketing to children: How an influencer's lifestyle can stimulate healthy food choices among children

While influencer marketing has been shown to be effective at promoting food low in nutritional value among children, it is less clear whether influencers can also be used to promote healthy nutrition. This article reports on the results of an experimental study on whether and how influencer marketing on Instagram can be deployed to stimulate healthy eating behavior among children. In particular, the study examines whether signaling a healthy, athletic lifestyle can affect children's healthy snack choice (i.e., choice of a snack high in nutritional value). To do so, a two (influencer lifestyle: sedentary versus athletic) by two (snack type: low in nutritional value versus high in nutritional value) between-subjects experiment was conducted among 190 children between eight and 12 years. The results show that promoting a sedentary lifestyle (compared to an athletic lifestyle) resulted in more children choosing the product high in nutritional value. In addition, the children chose a healthy snack more frequently when an influencer portraying a sedentary lifestyle (compared to an athletic lifestyle) promoted a product low in nutritional value. There were no significant interaction effects of influencer lifestyle and snack type on the evaluation of the influencer. However, the study did show that there was less admiration for the influencer when they portrayed a sedentary lifestyle versus an athletic lifestyle.