Results 41 to 50 of about 2,596,182 (387)

ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN

Medical Technology and Public Health Journal, 2023
Food is a basic need for human life. Various types of food are consumed with various ways of processing. There are so many things that can cause a food to be unsafe, one of which is due to contamination.
Rahmat Wahyudi Putra
doaj   +1 more source

Food label accuracy of common snack foods [PDF]

Obesity, 2013
AbstractNutrition labels have raised awareness of the energetic value of foods, and represent for many a pivotal guideline to regulate food intake. However, recent data have created doubts on label accuracy.Objective:We tested label accuracy for energy and macronutrient content of prepackaged energy‐dense snack food products. We measured “true” caloric
Reiner, Jumpertz, Colleen A, Venti, Duc Son, Le, Jennifer, Michaels, Shannon, Parrington, Jonathan, Krakoff, Susanne, Votruba   +6 more
openaire   +2 more sources

Perseverative Cognition and Snack Choice: An Online Pilot Investigation

Behavioral Sciences, 2021
Perseverative cognition (PC), consisting of worry and rumination, has been consistently linked to a variety of poorer health outcomes, namely via the worsening of stress-induced health risk behaviours. However, research into PC and unhealthy food choice,
Timothy M. Eschle, Dane McCarrick
doaj   +1 more source

Reduce temptation or resist it? Experienced temptation mediates the relationship between implicit evaluations of unhealthy snack foods and subsequent intake [PDF]

, 2014
A more negative implicit evaluation of unhealthy food stimuli and a more positive implicit evaluation of a weight-management goal have been shown to predict lower consumption of unhealthy food.
Haynes, Ashleigh, Kemps, Eva Bertha, Moffitt, Robyn, Mohr, Philip   +3 more
core   +1 more source

Effect of snack-food proximity on intake in general population samples with higher and lower cognitive resource.

Appetite, 2018
Hunter JA, Hollands GJ, Couturier DL, Marteau TM.   +3 more
europepmc   +2 more sources

Snack food packaging features and consumer repeat purchase intent [PDF]

, 2018
The visual aspects of snack food packaging can influence repeat purchase intention. In today’s busy working lifestyle, snack food may replace one or more of the daily meals.
Ahmad, Abd Rahman, Ali Hasaballah, Abdel Hafiz, Md Yunus, Nur Syafiqah, Ng, Kim-Soon   +3 more
core   +1 more source

The Influence Of Intrinsic And Extrinsic Motivation On Employee Engagement And Job Satisfaction In The Snack Food Industry

Jurnal Ilmiah Manajemen Kesatuan
This study aims to prove that there is a relationship between all the variables assumed to occur in the snack food industry employees in West Jakarta and Central Jakarta which consist of the variables intrinsic motivation, extrinsic motivation, employee ...
Intan Erlita Novianti, Abdul Haeba Ramli
semanticscholar   +1 more source

PENINGKATAN PENGETAHUAN ANAK SD MELALUI EDUKASI GIZI TENTANG MAKANAN JAJANAN SEHAT DAN GIZI SEIMBANG DENGAN MEDIA BUKU CERITA BERGAMBAR DI SD TIYARAN 01 DAN 03 SUKOHARJO

Warta LPM, 2017
There are so many snack that sold at the school that has a high risk for the health. Range from snak that consume by student have a potential occur the contamination biology or chemical that disturb the health according the long term or the short term ...
eni purwani
doaj   +1 more source

Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food

Jurnal Ilmiah Perikanan dan Kelautan
Graphical Abstract   Highlight Research 1. The development of snack bars from catfish head powder (CHP). 2. The CHP was rich in nutritional composition and could be an additive ingredient in snack bars. 3. Adding CHP increased protein, lipid,
Meda Canti, Nafera Arvianda Kasanti, Rory Anthony Hutagalung, Lukas, M. M. Lanny W. Pandjaitan   +4 more
doaj   +1 more source

Fresh Snack Food Channel Evaluation Model for Integrating Customers’ Perception of Transaction Costs in Taiwan

Journal of Food Quality, 2017
The primary purpose of this study was to explore how food dealers develop methods that facilitate transaction efficiency and how they select the optimal food channels.
Po-Yu Chen
doaj   +1 more source