Search results for "Snacks"
showing 7 items of 17 documents
Effects of 1 y of free school fruit on intake of fruits, vegetables, and unhealthy snacks: 14 y later
2018
Background There are not many studies evaluating the long-term effects of fruit and vegetable interventions. Objective We examined the effects of 1 y of free fruit in elementary school on long-term consumption of fruit, vegetables, and unhealthy snacks, according to sex and educational attainment, 14 y after the intervention period. Design In 2001, the baseline survey of the longitudinal cohort, Fruits and Vegetables Make the Marks (FVMM), included 1950 children (mean age: 11.8 y) attending 38 randomly drawn elementary schools from 2 counties in Norway. In the following 10 mo, 9 schools served as intervention schools by participating in the Norwegian School Fruit Program for free, whereas 2…
Can Parenting Practices Moderate the Relationship between Reward Sensitivity and Adolescents’ Consumption of Snacks and Sugar-Sweetened Beverages?
2020
Background: Reward sensitivity has been associated with adolescents&rsquo
Effect of a free healthy school meal on fruit, vegetables and unhealthy snacks intake in Norwegian 10- to 12-year-old children
2020
Abstract Background Norwegian children have a lower intake of fruit, vegetables, and a higher intake of unhealthy snacks compared to dietary guidelines. Such dietary inadequacies may be detrimental for their current and future health. Schools are favorable settings to establish healthy eating practices. Still, no school meal arrangement is provided in Norway, and most children typically bring packed lunches from home. The aim of this study was to investigate whether serving a free healthy school meal for one year resulted in a higher intake of fruit and vegetables and a lower intake of unhealthy snacks in total among 10–12-year-olds in Norway. Methods The School Meal Project in Southern Nor…
One year of free school fruit in Norway-7 years of follow-up
2015
Background It is important that health-promoting efforts result in sustained behavioural changes, preferably throughout life. However, only a very few intervention studies evaluate long term follow up. Objective The aim of the present study is to evaluate the overall and up to seven years effect of providing daily one piece of fruit or vegetable (FV) for free for one school year. Methods A total of 38 randomly drawn elementary schools from two counties in Norway participated in the Fruit and Vegetables Make the Marks project. Baseline (2001) and follow-up surveys were conducted in May 2002, 2005 and 2009 (n = 320 with complete data) to assess FV and unhealthy snack intake. Mixed models were…
How to evaluate the effect of seven years of the Norwegian School Fruit Scheme (2007-2014) on fruit, vegetable and snack consumption and weight statu…
2019
Aim: From August 2007 to June 2014, the Norwegian School Fruit Scheme (NSFS) legally established that all pupils in junior high and combined schools (275,000 pupils every year), but not those in primary schools (343,000 pupils every year), were entitled to a free piece of fruit or vegetable every school day. The NSFS is a natural experiment, unique in terms of scope and lengthiness. Such governmental efforts to improve the diet of the public are rarely evaluated. Thus, an evaluation of the comprehensive, well-designed NSFS is warranted. The aim was to describe how the NSFS can be evaluated using existing data sets. Methods: Four data sets have been identified for the evaluation of the NSFS…
Viscosity of artificial bolus of high protein extruded snacks
2018
Pulse legumes (pea, lentil, faba bean) are excellent source of proteins (20-30% db), dietary fibers (10-30%), and starch (40-55%). The formulation of gluten-free extruded snacks made entirely from pulse legumes is an interesting way to introduce legumes to young people. Due to the reactivity of protein components under thermomechanical treatment, extrusion can produce cellular structures with various texture and starch-protein composite morphology. In turn, the morphology of parietal material governs masticatory performances. For the first time, the interaction coefficient between bolus and saliva was determined by taking into account multi-scale structure of high-protein solid foams. The p…
Tiger nut powder as ingredient for obtaining gluten free foods based on noodle processing and extrusion technology
2021
Tiger nut (Cyperus esculentus L.) is a sweet tuber mostly cultivated in Eastern Spain (Valencia) and in west Africa. Its nutritional profile stands out for the high fiber and unsaturated fat content; moreover, the moderate protein amount might make it suitable for the nutritional enrichment of gluten free foods. The objective of this thesis was to extend the applications of tiger nut as gluten free (GF) ingredient in noodles making and snacks. The study of marketed GF pasta revealed the nutritional inadequacy and lower cooking performances compared with their gluten containing homologous. The quantification of furosine content was handy for a better understanding of the heat damage caused d…