Article
Behavioral Sciences
Christine E. Blake, Kirsten K. Davison, Rachel E. Blaine, Jennifer O. Fisher
Summary: Caregivers of preschool-aged children offer a variety of snacks, with higher SoFAS content in snacks provided for non-nutritive purposes and in social contexts. Understanding caregivers' schemas for offering snacks to young children can help in targeting obesity prevention and promoting healthy eating behaviors.
Article
Behavioral Sciences
Kaat Philippe, Claire Chabanet, Sylvie Issanchou, Alice Gronhoj, Jessica Aschemann-Witzel, Sandrine Monnery-Patris
Summary: This study found differences in feeding practices and involvement between Danish mothers and fathers, with fathers tending to use higher levels of coercive control practices and mothers using more structure and autonomy support practices.
Article
Nutrition & Dietetics
Jennifer L. Harris, Maria J. Romo-Palafox, Haley Gershman, Inna Kagan, Valerie Duffy
Summary: Despite expert recommendations, most toddlers consume sugary drinks and more sweet and salty snack foods than fruits and vegetables as snacks. Studies have examined toddler caregivers' reasons for providing sugary drinks, but few have examined the reasons for providing nutritionally poor snack foods.
Article
Behavioral Sciences
Adelyn Sherrard, Cin Cin Tan
Summary: This study found that parent demographics and concern about child weight are related to feeding coparenting, and feeding coparenting is related to structure-based feeding and autonomy-promoting feeding, but not coercive control feeding.
Review
Food Science & Technology
Faye M. A. Langston, Geoff R. Nash, John R. Bows
Summary: Phytochemicals play an important role in reducing the risk of chronic diseases. However, current health products marketed as supergrains or superfoods rarely include baked snacks, mainly due to limited understanding of the impact of industrial processes on phytochemicals. This review brings together data on how dehydration processes influence phytochemical retention in baked snacks and discusses the limitations of conventional technologies and barriers to adopting new technologies. Additionally, it explores the potential for a circular economy and a shift in agriculture to enhance the nutritional attributes of crops.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
S. Oliveira, I. Sousa, A. Raymundo
Summary: The aim of this study was to evaluate the influence of Chlorella vulgaris additions on the printability of cereal-based doughs. The results showed that lower levels of C. vulgaris incorporation led to doughs with lower texture and rheology properties, resulting in more accurate printed structures. Additionally, increasing additions of C. vulgaris produced darker doughs, while lower levels of incorporation improved the overall appreciation of the snack. Furthermore, subtle sensory attributes had a positive impact on overall appreciation.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Article
Agriculture, Dairy & Animal Science
Meike Rombach, David L. Dean
Summary: This study explores how pet owners' perceptions and engagement with their pets, as well as experiences of not being able to provide sufficient food for pets, can lead to pet food anxiety and subsequent changes in pet feeding and food buying behaviors. The findings have implications for veterinarians, animal shelters, pet food retailers, and volunteers in understanding and addressing the impact of food insecurity on pet owners.
Article
Nutrition & Dietetics
Maria Michelle Papamichael, Eva Karaglani, Kalliopi Karatzi, Violeta Iotova, Jemina Kivela, Greet Cardon, Flore De Vylder, Yuliya Bazdarska, Roumyana Dimova, Esther Gonzalez-Gil, Paloma Flores-Barrantes, Stavros Liatis, Luis Moreno, Konstantinos Makrilakis, Yannis Manios
Summary: The study suggests that home availability of snacks, permissiveness and rewarding of snacks by parents are associated with lower consumption of sweets and salty snacks in children. Furthermore, disagreement between parents on deterministic health beliefs and inattentive eating are also linked to lower consumption of unhealthy snacks and sweets in children.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Green & Sustainable Science & Technology
Ines Goncalves, Belmira Neto
Summary: This study identifies and assesses the main contributors to the environmental impact of dehydrated apple snacks produced through the hot air drying method. The electricity consumption in snack production and the use of liquefied petroleum gas in dehydration are shown to be the largest contributors to the environmental impact.
Article
Psychology, Multidisciplinary
Carola Del Valle, Horacio Miranda, Ligia Orellana, Klaus G. Grunert, Berta Schnettler
Summary: This study aimed to adapt the five-factor model of the Comprehensive Feeding Practices Questionnaire (CFPQ) to Spanish and evaluate its psychometric properties. The results showed that the adaptation performed well and the measurement invariance between fathers and mothers was verified. These findings provide important guidance for understanding the feeding practices of parents and adolescents.
FRONTIERS IN PSYCHOLOGY
(2023)
Article
Nutrition & Dietetics
Sabrina Douglas, Gerarda Darlington, John Beaton, Kirsten Davison, Jess Haines
Summary: There is an association between coparenting quality and food parenting practices among both mothers and fathers, with higher coparenting quality being linked to healthier food parenting practices in mothers and fathers. Interventions targeting food parenting practices should include fathers and consider the coparenting relationship.
Article
Food Science & Technology
Kanokwan Chancharoenchai, Wuthiya Saraithong
Summary: Consumers generally prefer acrylamide-free cassava chips and are willing to pay a premium price for them. Perception of food safety and family size can influence preference for cassava chips. Sale promotions can incentivize consumers to pay more for healthier cassava chips.
Article
Food Science & Technology
Zixuan Kang, Zun Wang, Wei Zhang, Zhongxiang Fang
Summary: Food 3D/4D printing is a suitable technology to develop attractive and nutritious insect foods to increase consumers' acceptance. This study investigated the feasibility of making 4D printed snacks using cricket powder and purple potato puree as main ingredients and the effects of ink composition on 3D printing performance and color change caused by pH stimulation (4D). The results showed that ink rheological properties and printability were significantly affected by the content of cricket powder and water. The color of 3D-printed samples varied with pH but with high color stability. The hardness, gumminess, adhesiveness, and cohesiveness of the 4D-printed snacks were significantly altered after pH modification. This research opened a new window for the development of attractive 4D-printed insect snacks that could be practically applicable for human foods.
Article
Nutrition & Dietetics
Biyi Chen, Kendra Kattelmann, Christopher Comstock, Lacey McCormack, Howard Wey, Jessica Meendering
Summary: This study found that food parenting practices have a greater impact on children's dietary intakes than parenting styles, with positive parenting practices within Structure significantly related to healthier children's intakes. Children with authoritative parents consumed more fruits compared to children with authoritarian or indulgent parents.
Article
Business
Marina Cozac, Martin Mende, Maura L. Scott
Summary: This research examines consumer response to fuel snacks, focusing on the intersection of caregiving stress and gender. The results show that fuel snacks are perceived as neither healthy nor unhealthy, challenging the prevailing vice-virtue dichotomy of snacks. Parents consume more snacks than non-parents, with fathers exhibiting different snacking behaviors. Fathers also choose fuel snacks more often. Additionally, caregiving stress becomes salient for male non-parents after being primed with an acute stressor, increasing their preference for fuel snacks. Mothers require an additional reminder of their responsibility for others to display a significant increase in their preference for fuel snacks. These findings have important implications for theory, management, and policy.
JOURNAL OF BUSINESS RESEARCH
(2023)