Robo from melon seeds and groundnut

Robo is a widely consumed Nigeria snack made from local food ingredients. Snacks are often subjectively classified as junk food, possibly because they naturally have little or no nutritional value, and unhealthy snacks consumption are associated with the risk of developing non-communicable diseases. The effects of producing Robo from melon and groundnut seeds at different ratios from 20 to 50% wereevaluated for proximate composition, physicochemical/functional and sensory attributes. The results showed an increase in crude protein (38.56a - 42.8d), crude fiber(15.01±0.014d), fat content (35.20e) and ash content (18.02e), but decreased in moisture content (2.43a - 3.30e). Hardness properties decrease from (240a- 720e). Robo from blends of melon and groundnut seeds have improved sensory attributes in terms of flavour, crispness, taste and overall acceptability, particularly at supplementation of 60% melon and 40% groundnut seeds. Thus, improved Robo will increase consumer’s nutrients intake and prevent health problems associated with snack intake. Bangladesh J. Sci. Ind. Res.56(4), 263-270, 2021

Parenting Practices and Adolescents’ Eating Behaviors in African American Families

Parents play an important role in developing the eating behaviors of their children by adopting specific parenting practices. As the prevalence of obesity is high amongst African American adolescents, investigations into associations of specific parenting practices and adolescents’ eating behaviors are essential. In this exploratory study, 14 African American parent–adolescent dyads were interviewed to characterize the influence of eight different parenting practices on the consumption of three main food categories (dairy, fruits and vegetables, and unhealthy snacks). The results revealed that authoritarian parenting practices were correlated with a higher BMI percentile in adolescents, whereas modeling and monitoring are correlated with a higher parent BMI. In addition, reasoning, monitoring, modeling, and authoritative parenting practices were associated with less unhealthy snack consumption among adolescents. Reasoning and monitoring were the only parenting practices associated with higher fruit and vegetable consumption. Finally, a significant correlation was found between eating fruits and vegetables and unhealthy snacks and the location of eating. In conclusion, different parenting practices and environmental factors may impact BMI and food consumption of African American dyads. The results of this study can be used to guide improvement in, and/or development of, nutritional education interventions considering the cultural differences of racial minorities.

The Dangerous Consumption of Hazardous Snacks and Independent Smart AcupresureTraining as Intelligence Improvements Students in Mlajah Elementary Schools Bangkalan Madura

School children were vulnerable to had unhealthy snacked behavior due to their low knowledge and awareness in clean and healthy lived behavior. Even though there was a lot of data that shows unhealthy snacks for school children are sold not in the school canteen. To stimulate children's intelligence so that children could had good food and should achievements, smart acupressure was carried out, so that children were healthy in nutrition and brain. The purposed of this serviced was to seek to improved the health status of elementary school children through comprehensive promotive, preventive efforts and to increase student knowledge primary school. There was certainly very important to increased the awareness of school children about the importance of been aware of dangerous food snacked. This health education and smart acupressure trained was held in February 2020 at SDN Mlajah 01, and as a result the students (Afni, 2018)knew about the dangers of consumed food carelessly and the consequences if consumed such food, and smart acupressure trained could be carried out correctly by students of SDN Mlajah Bangkalan.

PROMOSI JAJANAN SEHAT PADA SDN SAMATA

Primary school age children are children aged 6 to 12 years. These children have a variety of activities so they often forget to eat breakfast and lunch so that instead they consume food that comes from school. Problems with unhealthy snacks for students must be dealt with to avoid various diseases. The Food and Drug Supervisory Agency (BPOM) conducted a survey involving schools in Indonesia and proved that 35% of school children 'snacks were unhealthy and did not meet the requirements. To reduce the consequences arising from unhealthy snacks, it is necessary to do socialization in schools, especially elementary school children. The purpose of the study was to provide education related to momentary snacks, how to choose healthy snacks and the impact of unhealthy snacks on SDN Samata students. The target of this activity is grade 5 students, with 25 participants. The method of socialization used is through the games method. Based on the results of the activities carried out that SDN Samata students have been able to distinguish between healthy foods and unhealthy foods. This is evidenced that the knowledge of participants about healthy snacks before the training is held there are students with good knowledge categories as much as 48% and 32% less categories. After the socialization, participants' knowledge increased to 68% in the good category, 24% in the sufficient category. Whereas knowledge of healthy snacks in the category of less decreased to 24%.

THE PREVALENCE OF UNHEALTHY SNACKING BEHAVIOUR AND ITS ASSOCIATION WITH INDIVIDUAL AND ENVIRONMENTAL FACTORS AMONG COLLEGE STUDENTS IN KUCHING, SARAWAK

Unhealthy snacking behaviour among young people is a growing public health concern because of its negative consequences on health. This study was to determine the prevalence of unhealthy snacking behaviour and its determinants among college students in Kuching. In this cross-sectional study, 12 colleges in Kuching were stratified into private and government colleges. Three private and three government colleges were selected through a stratified random sampling method. A total of 422 respondents (male 49.5%, female 50.5%) were recruited in this study. A self-administered questionnaire was used to gather data regarding unhealthy snacking behaviour and its determinants (gender, food preferences, type of school and courses, taste-and-sensory perception, nutritional knowledge, perceived self-efficacy, and cost/price sensitivity, perceived parental control, easy accessibility, and media advertisements influence) among respondents. The survey was conducted online via e-mail/Whatsapp. Multiple binary logistic regression analysis was used to analyse the data. A quarter of the respondents (24.6%) practised unhealthy snacking behaviour. More than half of the respondents (58.3%) consumed unhealthy snacks one to three times per week. A minority of the respondents (17.1%) claimed that they did not consume any unhealthy snacks for the past month. The final model explained 15.7% of the total variance. Taste-and-sensory perception (Adjusted OR = 2.20, 95%CI [1.55, 3.13], p < 0.001) and nutritional knowledge (Adjusted OR = 1.48, 95%CI [1.12, 1.97), p < 0.05) were positively associated with unhealthy snacking behaviour among respondents. The present study suggested the stakeholders concentrate on nutritional knowledge and taste-and-sensory perception among college students in future intervention development

The Socialization of Healthy Snack and Management of Pocket Money to Increase the Interest in Saving from Early Age in SDN Dumajah 1 Bangkalan

In Indonesia, the society’s awareness of saving is still low, even though the public saving ratio is an indicator of the level of economic growth. It is important to introduce a culture of saving and investing from early age to foster good habits until the child grows up. The purpose of this community service activity is to increase children's interest in saving from an early age and to educate students about healthy snack. The method used in this activity was through multidisciplinary counseling in the health aspect of healthy snack and in the economic aspect of management of pocket money in order to raise awareness to consume healthy snack and to increase student’s interest in saving because it has reduced consumption of unhealthy snacks. A total of 33 students of SDN Dumajah 1 Bangkalan were targeted in this socialization. The results obtained after the socialization were that knowledge about healthy snacks increased from 9,1% to 36,4%, while students' interest in saving increased sharply from 0% to 87,9%. The follow-up evaluation carried out 6 months after the socialization showed good results where the students previously did not have savings, now even all of them have savings with most of the nominal around Rp. 500,000, - to Rp. 700,000, -. It’s means that multidisciplinary extension activities are effective in increasing children's interest in saving.

Selected dried fruits as a source of nutrients

Dried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutritional value in terms of moisture, ash, protein, fat, carbohydrate, dietary fiber, energy value, mineral composition, antioxidant activity and tannins was compared. It is a novelty in the literature in relation to the particular analytes (e.g., minerals, tannins) and/or fruits (e.g., berberis, noni, haritaki). Especially rich in protein were Goji berry (13.3%), sea buckthorn (9.3%), noni (8.9%) and physalis (8.0%); in fat − sea buckthorn (11.2%); in dietary fiber (4.4–53.0%) − most of analyzed products. High antioxidant capacity was noticed for haritaki, berberis, rose hip, Goji berry, and physalis. An important source of minerals was 100 g of: noni (345 mg of Ca; 251 mg of Mg), rose hip (844 mg of Ca; 207 mg of Mg), juniper (564 mg of Ca), sea buckthorn (58 mg of Fe), berberis (24 mg of Fe) and haritaki (14 mg of Fe). The nutritionally attractive dried fruits have the potential for wider application in food formulations.

Evaluation of Nutrition Intervention On Snack's Eating Habits and Anthropometric Status of College Students in Malang City

Background: Problems that arise in students based on the results of the 2016 study indicate that more than 80% of students like to eat unhealthy snacks such as packaging snacks, fried foods, instant noodles, and meatballs. Where snacks contain high energy, carbohydrates, protein, saturated fat, and salt. The excess energy and nutrients intake are related to increasing the metabolic incidence of syndromes and the main risk factors for cardiovascular disease.Objectives: This study aims to determine the effectiveness of giving nutritional interventions to eating habits and anthropometric status of college students in Malang.Methods: The quasi-experimental design with 31 participants from college students in Malang. Nutrition interventions provided in the form of education related to healthy snacks and assistance in making healthy snacks. The instruments used were pretest-posttest, questionnaire, and semi FFQ. Data processing was carried out by descriptive statistical analysis and dependent t-test at a 95% confidence level.Results: There was a significant increase in knowledge related to healthy snacks for subyek penelitiants (p <0.01) indicated by the results of the pre-test and post-test. There was an increase in the influence with nutrition claims by 31% and there was a significant difference between before and after the intervention (p = 0.013). The results of a healthy semi FFQ snack for the fruit category experienced a significant increase after being given an intervention program (p <0.01), while the semi FFQ results for unhealthy snacks for the category of salted crackers, chocolate/candy, pudding, and market snacks tended to decrease in consumption although not significant. The prevalence of overweight and obese in participants before being given intervention was 29% and decreased after being given intervention to 22.6% even though there was no significant difference (p = 0.096).Conclusions: There is an increase in the influence of 'nutrition claims' and fruit consumption significantly. While the prevalence of obese tends to fall even though it is not significant between college students.

Changes in Consumption of Foods and Beverages With Added Sugars During the COVID-19 Pandemic Among US Adults

Objectives To examine changes in intake of foods and beverages with added sugars during the COVID-19 pandemic among US adults to understand groups at risk for decreasing dietary quality. Methods We used SummerStyles data collected in June 2020 (3,916 US adults, ≥18 y). The outcome was the reported frequency of 1) consuming more unhealthy snacks and desserts including chips, cookies, and ice cream and 2) drinking more sugary drinks like regular soda, fruit drinks, sports/energy drinks, sweetened coffee/teas during the COVID-19 pandemic. Responses were categorized as Never/Rarely, Sometimes, or Often/Always. Exposure variables were sociodemographics, currently having children (&lt;18 y), weight status, and Census regions. Multinomial regressions were used to estimate adjusted odds ratios (OR) for Sometimes or Often/Always consuming more unhealthy snacks/desserts (vs. Never/Rarely); and Sometimes or Often/Always more sugary drinks (vs. Never/Rarely). Results 36% of adults reported Sometimes consuming more unhealthy snacks/desserts; 16% did so Often/Always. 22% of adults reported Sometimes drinking more sugary drinks; 10% did so Often/Always. Factors significantly associated with higher odds of reporting Often/Always consuming more unhealthy snacks/desserts were younger adults (OR range = 1.51–2.86 vs. adults ≥65 y), females (OR = 1.58), non-Hispanic (NH) Black (OR = 1.89 vs. NH White), lower household income (OR = 2.01 for &lt; $35K vs. ≥$100K), and obesity (OR = 1.56 vs. underweight/healthy weight). Factors significantly associated with odds of Often/Always drinking more sugary drinks were being younger (OR range = 2.26–4.39 vs. adults ≥65 y), NH Black (OR = 3.25), Hispanic (OR = 1.75), NH other (OR = 2.41 vs. NH White), lower education (OR = 2.03 for ≤high school; OR = 1.80 for some college vs. college graduate), lower household income (OR range = 1.64–3.15 vs. ≥$100k), and obesity (OR = 1.61 vs. underweight/healthy weight). Conclusions Consuming more foods and beverages with added sugars during the pandemic was higher in younger adults, racial/ethnic minority groups, lower-income adults, and adults with obesity. Dietary changes such as these may impact metabolic health if continued long-term. Implementing strategies to ensure these dietary changes are not permanent may benefit future health. Funding Sources Solely for author's time from their institutions.

Snack Consumption and Food Security Among College Students in the US During COVID-19 Pandemic

Objectives During COVID-19 pandemic, most students have been confined to their home. This situation may affect snack consumption and food security. Our objective was to determine the associations among snack intake, snack accessibility and availability, household income, and food security status in US overweight college students aged 18–24 years. Methods A cross-sectional survey was assessed through online self-reported questionnaires via Qualtrics from June 2020 to January 2021. Descriptive statistics were used to examine the frequency, percentages, and average of socio-demographic data, including household income and food security status and snack intake data. The associations among these variables were determined by logistic regression. Results A total of 157 students completed the survey but only 145 completed all questions in the survey. Most students were female (84.8%), Hispanics (37.2%), with a mean age of 21.5 ± 2.0 years. The majority reported a household income of &lt;$50,000 (60.0%) and having a high food security status (66.2%). Average snack consumption was 2.3 ± 1.1 times per day with the highest common reported frequency of snacking 2–3 times per day (61.0%). Most reported that they knew how to choose a healthy snack (85.5%) but most (73.1%) reported that unhealthy snacks (i.e., chips, crackers, cookies, candy, chocolate, etc.) were more accessible and available to them than healthy snacks (i.e., fruits, vegetables, nuts, seeds, whole grain, low sugary bars/cookies/crackers, etc.). After adjusting for age and gender, those with the highest food security had significantly lower odds of choosing unhealthy snacks (OR 0.05; 95% CI 0.01, 0.36) as compared to those with the lowest food security. Also, those with lower income (&lt;$50,000) had significantly higher odds of choosing unhealthy snacks as compared to higher income (OR 3.35; 95% CI 1.51, 7.41). However, food security and income had no association with knowledge of identifying healthy or unhealthy snacks. Conclusions In this sample of college students, income and food security status was not related to their ability to know how to choose healthy snacks but low food security and low income were significantly related to the accessibility and availability of unhealthy snacks. Funding Sources Internal funds from Florida International University.