Snacking behaviours of adolescents and their association with skipping meals

Savige, Gayle S; MacFarlane, Abbie; Ball, Kylie; Worsley, Anthony; Crawford, David

doi:10.1186/1479-5868-4-36

Cited by 171 publications

(154 citation statements)

References 36 publications

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“…16 Another line of evidence suggests an association between consumption of snacks and skipping meals in adolescents, 24 and an inverse association between consumption of snacks and overweight in female adolescents 25 or obesity in female adults. 13 More specifically, breakfast skippers were found to consume higher energy intakes from snacks, particularly higher energy intakes at afternoon and evening snacks in preschool children.…”

Section: Discussionmentioning

confidence: 99%

Associations of breakfast skipping with obesity and health-related quality of life: evidence from a national survey in Taiwan

et al. 2010

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Objective: This study investigated the associations of breakfast skipping with obesity and health-related quality of life (QOL). We also tested the hypothesis that there is a dose-dependent relationship between frequency of breakfast consumption and prevalence of obesity. Subjects and Design: This cross-section study used a national representative sample (n ¼ 15 340) from the 2005 Taiwan National Health Interview Survey. Breakfast skippers were defined as those who ate breakfast about once a week or less often and those who never ate breakfast. Individuals were classified as 'obese' if their body mass index was X27. Health-related QOL was assessed using the Medical Outcome Studies 36-Item Short-Form (SF-36) Health Survey. Logistic regression was used to examine the odds ratio of obesity and associated 95% confidence intervals (CIs) in breakfast skippers compared with breakfast eaters. Multivariable logistic regression modeling was used to adjust all risk estimates for covariates. Results: The unadjusted odds ratio of obesity in breakfast skippers was 1.23 (95% CI: 1.06, 1.43). The odds of developing obesity for breakfast skippers was 1.34 (95% CI: 1.15, 1.56) controlling for age, sex, marital status, educational level, monthly income, smoking, alcohol, betel nut chewing and exercise habit. The Cochran-Armitage trend test revealed that the prevalence rate of obesity decreased as the frequency of breakfast consumption increased (P ¼ 0.005). Breakfast skippers had significantly worse health-related QOL than breakfast eaters (Po0.001). Moreover, breakfast skippers had significantly lower scores in 5 out of 8 domain scores of the SF-36, namely general health perceptions (Po0.001), vitality (Po0.001), social functioning (P ¼ 0.036), emotional role (Po0.001) and mental health (Po0.001).

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Section: Discussionmentioning

confidence: 99%

Associations of breakfast skipping with obesity and health-related quality of life: evidence from a national survey in Taiwan

et al. 2010

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“…Snacks are also very popular to the children's daily habits. Statistics showed that 91 % of children in Europe have reported snacking at least once per day (Savige et al 2007). Therefore, food industries have increased the development of ready-to-eat products using several processes, in order for the products to be healthy and preferable.…”

Section: Introductionmentioning

confidence: 99%

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

2015

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The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.

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“…Se sabe que la ingestión del desayuno mejora la calidad y adecuación de la dieta en escolares, al promover una mayor variedad de alimentos con cantidades significativas de nutrimentos que mejoran el balance energético y moderan su contribución a las recomendaciones y requerimientos dietéticos diarios (Basioitis, Lino & Anand, 1999;Castillo-Ruiz et al, 2010). Sin embargo, es el alimento más frecuentemente omitido, de lo cual se ha acuñado el término breakfast skipping o "saltarse el desayuno" por su traducción del inglés (Øverby, Margeirsdottir, Brunborg, Dahl-Jørgensen, & Andersen, 2008;Savige, Macfarlane, Ball, Worsley, & Crawford, 2007;So et al, 2011).…”

Section: Introductionunclassified

Omisión del desayuno, estado nutricional y hábitos alimentarios de niños y adolescentes de escuelas públicas de Morelos, México

Quintero-Gutiérrez

González-Rosendo

Rodríguez-Murguía

et al. 2014

CyTA - Journal of Food

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Snacking behaviours of adolescents and their association with skipping meals

Cited by 171 publications

References 36 publications

Associations of breakfast skipping with obesity and health-related quality of life: evidence from a national survey in Taiwan

Associations of breakfast skipping with obesity and health-related quality of life: evidence from a national survey in Taiwan

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

Omisión del desayuno, estado nutricional y hábitos alimentarios de niños y adolescentes de escuelas públicas de Morelos, México

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