Results 31 to 40 of about 2,596,182 (387)

Effect of Wakame and Carob Pod Snacks on Non-Alcoholic Fatty Liver Disease [PDF]

, 2019
Snacks combining different functional ingredients could represent a useful therapeutic strategy against NAFLD. The present study aimed to analyze the effect of two snack formulations based on carob and wakame flour in the treatment for NAFLD in rats. For
Aguirre López, Leixuri, De Luis Román, Daniel Antonio, Lasa Elguezua, Arrate, Martín Diana, Ana Belén, Milton Laskibar, Iñaki, Miranda Gómez, Jonatan, Rico Bargues, Daniel   +6 more
core   +2 more sources

The availability of snack food displays that may trigger impulse purchases in Melbourne supermarkets

BMC Public Health, 2012
Background Supermarkets play a major role in influencing the food purchasing behaviours of most households. Snack food exposures within these stores may contribute to higher levels of consumption and ultimately to increasing levels of obesity ...
Thornton Lukar E, Cameron Adrian J, McNaughton Sarah A, Worsley Anthony, Crawford David A   +4 more
doaj   +1 more source

Adolescent television viewing and unhealthy snack food consumption: the mediating role of home availability of unhealthy snack foods [PDF]

, 2014
Objective To examine whether home availability of energy-dense snack foods mediates the association between television (TV) viewing and energy-dense snack consumption among adolescents.Design Cross-sectional.Setting Secondary schools in Victoria ...
Ball, Kylie, Biddle, Stuart, Crawford, David, Pearson, Natalie, Williams, Lauren, Worsley, Anthony   +5 more
core   +3 more sources

Pediococcus spp.-fermented chicken meat for dogs

Journal of Animal Science and Technology, 2020
An experiment was conducted to evaluate Pediococcus spp.-fermented chicken meat as a snack for dogs. The fermented or non-fermented snacks used in this study were prepared through the following process; meat
Eunchae Lee, Ki-Taek Nam, Kyung-Woo Lee, Sang-Rak Lee   +3 more
doaj   +1 more source

Conceptualising quality early childhood education: Learning from young children in Brazil and South Africa through creative and play‐based methods

British Educational Research Journal, EarlyView., 2023
Abstract Early childhood has increasingly been acknowledged as a vital time for all children. Inclusive and quality education is part of the United Nations Sustainable Development Goals, with the further specification that all children have access to quality pre‐primary education.
Laura H. V. Wright, Irene Rizzini, Malibongwe Gwele, Lynn McNair, Cristina Laclette Porto, Marsha Orgill, E. Kay M. Tisdall, Malcolm Bush, Linda Biersteker   +8 more
wiley   +1 more source

Effect Of Health Education About Snack Foods On Snack Food Preferences In Elementary School Students At SDN Jagir 1/393 Surabaya

Jurnal Ners dan Kebidanan Indonesia, 2020
Snack food is a type of snack that is very popular with school children and is difficult to separate. School children usually buy snacks without considering their nutritional content.
Eppy Setiyowati, Selvya Alamsyah
doaj   +1 more source

Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar

Foods, 2021
The aim of the present study was to evaluate the possibilities for using date fruit from the Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used honey with date paste.
Salam A. Ibrahim, Hafize Fidan, Sulaiman O. Aljaloud, Stanko Stankov, Galin Ivanov   +4 more
doaj   +1 more source

Snack frequency: associations with healthy and unhealthy food choices [PDF]

, 2017
Objective We examined associations between snack frequency, sociodemographic characteristics, BMI, dietary and eating behaviour. In order to identify whether various subgroups of high-frequency snack consumers exist, we investigated underlying food ...
Hartmann, Christina, Siegrist, Michael, van der Horst, Klazine   +2 more
core   +1 more source

HUBUNGAN PENGETAHUAN TENTANG ZAT ADITIF DENGAN SIKAP PEMILIHAN MAKANAN JAJANAN SISWA SMPN 74 JAKARTA

Biosfer, 2018
The junior high school students almost every day activities of the school to get an extra snack energy after a long day at school. However, snack food in schools and surrounding areas can not be secured, including the safety of additives.
Sri Rahayu, Refirman Refirman, Dewi Ratna Sari   +2 more
doaj   +1 more source

DAYA TERIMA PROPORSI KACANG HIJAU (PHASEOLUS RADIATA L) DAN BEKATUL (RICE BRAN) TERHADAP KANDUNGAN SERAT PADA SNACK BAR

Media Gizi Indonesia, 2017
Snack bar is a product made from cereal and nuts that usually consumed between meals. Commercial snack bar contains energy, protein, and fiber. The fiber content in it is usually 1 gram per 25 grams serving.
Vyatri Pricilya, Bambang Wirjatmadi, Merryana Andriani   +2 more
doaj   +1 more source