Snack Food Consumption across the Pune Transect in India: A Comparison of Dietary Behaviors Based on Consumer Characteristics and Locations

This study examines patterns of snack food consumption (SFC) in the rural-urban-slum transect (RUST) of a large city Pune and its precincts (population 10 million) in India. The transect structure aims to mimic a representative survey for the location capturing differences by age, gender, urbanicity, and socio-economic levels. Dietary data from 1405 individuals were used to describe snacking patterns and other food consumed at different frequencies; extent of physical activity; and Body Mass Index (BMI) and waist circumference of children, adolescents, and adults. Our results indicate high incidence of SFC across all population age groups, gender, socio-economic levels, and locations. A distinctive finding in relation to studies in high income countries is the prevalence of hunger snacking with 70% identifying hunger as the primary reason for SFC. Apart from hunger, particularly for adolescents, peer influence and social interactions played a significant role in SFC. Dietary behaviors of slum dwellers were characterized by three-quarters of them having SFC together with family members at home. SFC supplemented calories for low-income consumers and complemented calorie intake for high income ones. No significant association with BMI is possibly due to obesogenic SFC being likely offset by lower consumption of non-snack food and higher physical activity among poor and slum dwellers. Promoting awareness about diets and lifestyles, improving physical and economic access to healthier snacks and nutrient dense foods can improve diet quality in a large and heterogeneous population such as Pune.

Peran karakteristik wirausahawan dan kemampuan usaha terhadap keberhasilan usaha di masa pandemi

One of the sectors affected by the coronavirus (Covid-19) pandemic is small business. Its existence, which is essential in supporting the regional economy, is getting worse and requires more efforts to be able to survive during this pandemic. From the demand side, mainly consumption and purchasing power, its performance has decreased, thus disrupting the production process and business success. The role of entrepreneurs is needed to be able to achieve business success. This study aims to examine the role of business ability as a mediating variable on the effect of entrepreneur characteristics on business success. The population of this study is small snack entrepreneurs in Purworejo Regency. Sampling using purposive sampling technique with a total of 100 respondents. This study used a survey method to collect data with the help of a questionnaire. Furthermore, the data is processed using the Hierarchical Regression Analysis method. The results of the study show that the characteristics of entrepreneurs and business abilities partially influence business success. Characteristics of entrepreneurs affect business ability, and business abilities can mediate the influence of entrepreneurial characteristics on business success. The real contribution of the results of this study is expected for snack food entrepreneurs in Purworejo Regency during this pandemic to be able to achieve business success, especially about the characteristics and abilities that small entrepreneurs must possess to survive in a pandemic situation like this.

PENGEMBANGAN PUDING DENGAN PENAMBAHAN TEPUNG WORTEL(Daucus Carrota L) DAN KUNING TELUR SEBAGAI ALTERNATIF SNACK FOOD SUMBER PRO VITAMIN A

Impaired vision and blindness are still a health problem in the world, including in Indonesia. Efforts to maintain eye health can be done by consuming foods that contain lots of vitamin A or provitamin A. Carrots are a source of provitamin A and egg yolks are a source of fat apart from being a source of vitamin A as well. This study aims to determine the effect of adding carrot flour and egg yolk on organoleptic quality and levels of beta-carotene and fat in pudding. This study is an experimental study using a completely randomized design (CRD) consisting of four treatments and two replications. Observations were made subjectively on taste (organoleptic test) with 25 moderately trained panelists and objective observations included testing the levels of beta-carotene with UV-vis spectrophotometry and fat content testing using the Soxhlet method. Based on the results of the organoleptic test, it was found that the best treatment was treatment B (10:10) with four indicators assessed including color, aroma, texture and taste. The laboratory results showed that the highest beta-carotene content was between sample A (control) and sample B (10:10) with the highest average result in sample B of 50.2 and the highest fat content in sample B was 0.169. It is recommended to further researchers to test the acceptability of the product and make more use of local food in research besides being easy to find and having high nutritional value and economic value.

Effects of Early Weight Gain Velocity, Diet Quality, and Snack Food Access on Toddler Weight Status at 1.5 Years: Follow-Up of a Randomized Controlled Infant Formula Trial

This study followed children who participated in a feeding trial in which the type of randomized infant formula fed from 2 weeks significantly affected weight gain velocity during the first 4 months and weight-for-length Z (WLZ) scores up to 11.5 months. We focused on measures of anthropometry, dietary intakes, and parenting related to the provision of snack foods that were collected at the end of the trial (1 year) and the 1.5 years follow-up visit. We not only describe what toddlers are eating, but we also determined the independent and/or interactive effects of randomized formula group, early weight gain velocity, the nutrient content of the post-formula diet, and maternal snack food practices, on toddlers’ weight status. Diet quality underwent drastic changes during this 6-month period. As infant formula disappeared from the diet, fruit and 100% fruit juice intake increased slightly, while intake of “What We Eat in America” food categories sweetened beverages and snacks and sweets more than doubled. Added sugars accounted for 5% of energy needs at 1 year and 9% at 1.5 years. Generalized linear mixed models revealed that, independent of the randomized formula group, greater velocities of weight gain during early infancy and lower access to snacks as toddlers predicted higher WLZ and a greater proportion of toddlers with overweight at 1.5 years. Energy and added sugar intake had no significant effects. These findings add to the growing body of evidence that unhealthy dietary habits are formed even before formula weaning and that, along with improving early diet, transient rapid weight gain and parental feeding practices are modifiable determinants that may reduce risks for obesity.

Sensory evaluation of panelists on biscuit products based on sorghum flour and corn bran flour

Biscuits are a popular snack food because taste delicious and varied. However, these biscuits need to be enriched with nutrients through the addition of a combination of sorghum flour and corn bran flour. The purpose of the study was to evaluate the sensory characteristics of the panelists on biscuit products based on sorghum flour and corn bran flour. The data analysis method used statistical tests Analysis of Variance (ANOVA) with a combination of treatments sorghum flour 62% + corn bran flour 38% (P1), sorghum flour 72% + corn bran flour 28% (P2), and sorghum flour 83 % + corn bran flour 17% (P3). The variables observed were the sensory characteristics of the panelists including the texture, color, aroma, and taste of the product. Based on the sensory test of the biscuit panelists with a combination of sorghum flour and corn bran flour, it affected the texture, color, aroma, and taste of the resulting biscuit. P3 treatment with a combination of 83% sorghum flour + 17% corn bran flour was the preferred one from all sensory variables including texture, color, aroma, and taste.

Diversifikasi Pengolahan Produk Cookies Eeg Roll Dengan Penambahan Tepung Ikan Teri

Ikan teri adalah bahan makanan asal hewani yang merupakan sumber protein dan kaya akan kalsium. Tepung ikan untuk bahan dasar pangan masih sangat jarang pemanfaatannya dibandingkan tepung ikan untuk bahan pakan (ternak) sehingga perlu dilakukan upaya untuk memanfaatkan tepung ikan yang kaya akan kalsium ini untuk berbagai jenis produk pangan. Penambahan tepung ikan teri pada pembuatan produk cookies telur atau egg roll untuk menciptakan makanan ringan atau snack food yang sehat, memiliki nutrisi baik yang dibutuhkan oleh tubuh serta enak dikonsumsi di antara waktu makan utama dalam sehari-hari. Penelitian ini dilakukan bertujuan untuk; 1) Mengetahui proses pengolahan egg roll dengan penambahan tepung ikan teri, dan 2) Mengetahui formulasi penggunaan tepung ikan teri pada pengolahan egg roll. Tahapan penelitian dilakukan melalui 4 tahapan pengolahan; 1) Tahap persiapan alat dan pemilihan bahan baku yang baik, agar menghasilkan egg roll yang berkualitas 2) Tahap pembuatan tepung ikan teri dengan metode pengovenan listrik. 3) Tahap pengolahan adonan egg roll dengan mencampur semua bahan baku step by step 4) Tahap akhir, pemanggangan adonan menggunakan cetakan egg roll. Hasil penelitian menunjukkan penambahan tepung ikan teri dengan formula 30:70 pada adonan dasar egg roll menghasilkan tekstur adonan tidak mudah rapuh dan hancur saat pembetukan/penggulungan adonan. Menghasilkan citarasa renyah dan gurih dengan penampakan coklat kekuningan tanpa bau amis yang mengganggu. Komposisi gizi egg roll dengan penambahan tepung ikan teri menunjukkan rataan nilai protein 60gr, kalsium 2.381 mg, fosfor 1.225 mg, vitamin A 297 SI, dan energy 277 kkal.

DETERMINAN PENERAPAN HIGIENE SANITASI MAKANAN PADA PEDAGANG ANGKRINGAN SELAMA MASA PANDEMI COVID-19

The Covid-19 pandemic is still not over, although there is no valid data but there are allegations that this virus has the potential to transmit through food and food packaging. Angkringan is a place to sell snack food, so it is important angkringan traders apply hygiene food sanitation to prevent this possibility. The factors that drive such actions are education, knowledge, attitudes, infrastructure facilities, training, income and working life. The purpose of this study is to find out the relationship between education, knowledge, attitudes, infrastructure facilities, training, income, working life with the application of food sanitation hygiene to angkringan traders during the Covid-19 pandemic in Kelurahan Warungboto , Umbulharjo, Yogyakarta. Quantitative research uses analytical observational methods with cross sectional design. The number of samples as many as 35 traders angkringan with the technique of totaly sampling. Data analysis using fisher's exact CI test of 95% (α = 0.05). There is a knowledge level relationship with the application of food sanitary hygiene (p-value=0.007). There is a knowledge level relationship with the application of hygiene to food sanitation (p-value = 0.000). There is no attitude relationship with the application of hygiene sanitation of food (p-value = 0.155). There is a relationship between infrastructure facilities and the application of hygiene sanitation of food (p-value = 0.006). There is no training relationship with the application of hygiene sanitation of food (p-value = 1,000). There is no income relationship with the application of food sanitary hygiene (p-value = 0.151). There is a working relationship with the application of hygiene sanitation of food (p-value = 0.003). There is a relationship of education, knowledge, infrastructure and working period with the application of hygiene sanitation of food to angkringan traders. There is no relationship between attitude, participation in training and income with the application of hygiene sanitation of food to angkringan traders.

Association of Foods with Hypertension: A Call for Action

Hypertension (HTN) is a very prevalent health issue around the world. Many factors influence HTN and some of those include diabetes, obesity, gender, age, and diet. Impact of diet on hypertension, is understudied in our region, therefore, this study was set to manifest the effect of diet on HTN prevalence. This cross-sectional study was performed among local Islamabad of population, Pakistan in 3 months from November 2019 to January 2020. 138 people were recruited in study via a developed criterion. Data was collected by self-designed proforma. Data analysis was done by applying IBM SPSS version 25. Descriptive statistics were used for quantitative variables. As data was non-parametric, so we applied non-parametric statistical tests like Mann Whitney test, Kruskal–Wallis test and Spearman correlation analysis were applied to assess, the difference in means of both systolic and diastolic BP between female and male, difference in means of both systolic and diastolic BP among three consumption frequency levels, and association, direction, and strength of between HTN and foods consumption. Present study indicates overall high prevalence of HTN (39.86%) among study population. Means of age, systolic and diastolic BP for study population were 43.42 (with SD of ±8.30) years, 138.01mmHg (with SD of ±19.37), and 89.38mmHg (with SD of ±7.10) respectively. Difference in means of both systolic and diastolic between females and males was not significant (p=0.093 and p=0.078 respectively) although these were higher among males and gender was not associated with HTN significantly (p=0.069). Strength and direction for association between fast food and HTN was strong and positive, for association between snack food and HTN was strong and positive while for association between fresh fruits and raw vegetables was strong and negative with correlation coefficients (+0.690 for diastolic, +0.710 for systolic), (+0.651 for diastolic, +0.661 for systolic), (-0.712 for diastolic, -0.712 for systolic) respectively. In short, present study concludes that HTN was more prevalent among males, fast food, snack foods eaters and fresh fruits and raw vegetables non-eater in contrast to females, fresh fruits and raw vegetables eaters and non-eaters of fast foods and snack foods. Higher consumption of fast foods and snack lead to higher prevalence of HTN and vice versa whereas higher consumption of fresh fruits and raw vegetables bring decline in the incidence of HTN incidence and vice versa. So, we are dependent on awareness among people about the influence of food on HTN and gender specific measures for each gender to reduce HTN incidence.

Neighborhood food typologies, fast food outlet visitation and snack food purchasing among adolescents in Melbourne, Australia

Objective: Despite the increased attention on neighborhood food environments and dietary behaviors, studies focusing on adolescents are limited. This study aims to characterize typologies of food environments surrounding adolescents and their associations with fast food outlet visitation and snack food purchasing to/from school. Design: The number of food outlets (supermarket; green grocers; butcher/seafood/deli; bakeries; convenience stores; fast food/takeaways; café and restaurants) within a 1km buffer from home were determined using a Geographic Information System. Adolescents self-reported frequency of fast food outlet visitation and snack food purchasing to/from school. Latent Profile Analysis was conducted to identify typologies of the food environment. Cross-sectional multilevel logistic regression analyses were conducted to examine the relationships between food typologies, fast food outlet visitations and snack food purchasing to/from school. Setting: Melbourne, Australia Participants: 410 adolescents (mean age= 15.5 (SD=1.5) years) Results: Four distinct typologies of food outlets were identified: 1) limited variety/low number; 2) some variety/low number; 3) high variety/medium number; 4) high variety/high number. Adolescents living in Typologies 1 and 2 had three times higher odds of visiting fast food outlets ≥1 per week (Typology 1: OR= 3.71, 95%CI 1.23, 11.19; Typology 2: OR= 3.65, 95% CI 1.21, 10.99) than those living in Typology 4. No evidence of association was found between typologies of the food environments and snack food purchasing behavior to/from school among adolescents. Conclusion: Local government could emphasize an overall balance of food outlets when designing neighborhoods to reduce propensity for fast food outlet visitation among adolescents.