Results 11 to 20 of about 51,969 (259)

PENGARUH EDUKASI GIZI TERHADAP PENGETAHUAN DAN SIKAP ANAK SEKOLAH DASAR DALAM PEMILIHAN JAJANAN SEHAT: LITERATURE REVIEW
The Eff ect of Nutrition Education on Knowledge and Attitude about Selection of Healthy Snacks among Elementary Students: Literature Review

Media Gizi Indonesia, 2021
Healthy snacks are snacks that are clean, safe, healthy, and nutritious. The food safety of snacks sold in school environment cannot be guaranteed, so it can cause food poisoning among children.
Kus Aisya Amira, Stefania Widya Setyaningtyas   +1 more
doaj   +1 more source

Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU

Foods, 2023
Native potatoes (Solanum tuberosum spp. andigena) have diverse pigments and are cultivated in Peru’s high Andean regions; they are characterized by containing bioactive compounds that prevent various degenerative diseases. The study aimed to evaluate the
Carlos A. Ligarda-Samanez, Henry Palomino-Rincón, David Choque-Quispe, Elibet Moscoso-Moscoso, José C. Arévalo-Quijano, Mary L. Huamán-Carrión, Uriel R. Quispe-Quezada, Jenny C. Muñoz-Saenz, Edgar Gutiérrez-Gómez, Domingo J. Cabel-Moscoso, Reynaldo Sucari-León, Yolanda Aroquipa-Durán, Antonina J. García-Espinoza   +12 more
doaj   +1 more source

Snack consumption frequency of children and adults in the Vaal region of Gauteng, South Africa

Health SA Gesondheid: Journal of Interdisciplinary Health Sciences, 2023
Background: Energy-dense, nutrient-poor snacks are associated with an increased risk of non-communicable diseases (NCDs) and the double burden of malnutrition, especially among poor communities. Aim: To determine and compare the snacking preferences and
Temitope E. Ibiyemi, Wilna H. Oldewage-Theron   +1 more
doaj   +1 more source

The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage

Applied Sciences, 2020
The aim of the study was to evaluate the physical, chemical and sensory properties of novel snacks gained from pellets composed of Jerusalem artichoke flour with the addition of cranberry, chokeberry and blackcurrant juice powders (after extrusion) fried
Agnieszka Kita, Joanna Nowak, Anna Michalska-Ciechanowska   +2 more
doaj   +1 more source

Utilization of Amaranthus spp. grains in food [PDF]

Food and Feed Research, 2022
Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects.
Bodroža-Solarov Marija I., Šimurina Olivera D., Kojić Jovana S., Krulj Jelena A., Filipović Jelena S., Cvetković Biljana R., Ilić Nebojša M.   +6 more
doaj   +1 more source

Características de snacks y componentes funcionales para consumidores jóvenes y adultos en Lima Metropolitana

Agroindustrial Science, 2022
El objetivo fue determinar las características de los snacks que consumen jóvenes y adultos en Lima Metropolitana, así como los componentes a adicionar en el diseño de snacks funcionales, se utilizó una encuesta orientada a que los participantes ...
Odette Santos, Luis Dávila, Tarsila Tuesta, Luz Eufemia López Ráez   +3 more
doaj   +1 more source

The "Snacking Child" and its social network: some insights from an italian survey

Nutrition Journal, 2011
Background The hypothesis underlying this work is that the social network of a child might have an impact on the alimentary behaviors, in particular for what concerns snack consumption patterns.
Gregori Dario, Foltran Francesca, Ghidina Marco, Zobec Federica, Ballali Simonetta, Franchin Laura, Berchialla Paola   +6 more
doaj   +1 more source

Consumption, Attitudes, and Trends of Vending Machine Foods at a University Campus: A Cross-Sectional Study

Foods, 2021
Vending machines (VMs) have been identified as an obesogenic factor, offering mainly energy-dense and nutrient-poor foods, with limited healthy options available.
Hayder Hasan, Moez Al-Islam E. Faris, Maysm N. Mohamad, Ayesha S. Al Dhaheri, Mona Hashim, Lily Stojanovska, Rameez Al Daour, Malak Rashid, Lena El-Farra, Azza Alsuwaidi, Heba Altawfiq, Zainab Erwa, Leila Cheikh Ismail   +12 more
doaj   +1 more source

Smart snacks in universities: possibilities for university vending [PDF]

Health Promotion Perspectives, 2020
Background: The study goal was to evaluate the nutritional impact of a healthy snack intervention on a southern university campus. Methods: This quasi-experimental study was conducted during the fall 2017 semester weekly for 14 weeks in a large southern ...
Georgianna Mann, Laurel Greenway Lambert, Kritika Gupta, Megan Partacz   +3 more
doaj   +1 more source

Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates

Bioengineering, 2023
Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates.
Ravi Pandiselvam, Liya T. Joseph, M. R. Manikantan, Anandu Chandra Khanashyam, P. P. Shameena Beegum, S. V. Ramesh, D. Balasubramanian, S. Neenu, Murali Gopal, A. C. Mathew, K. B. Hebbar   +10 more
doaj   +1 more source