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Pereira LJ, Lopes CP, Martins ML, de Fragas Hinnig P, Di Pietro PF, de Moura Araujo PH, de Andrade DF, De Assis MAA, Vieira FGK. How Brazilian Schoolchildren Identify, Classify, and Label Foods and Beverages-A Card Sorting Methodology. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:1296. [PMID: 36674051 PMCID: PMC9859169 DOI: 10.3390/ijerph20021296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 06/17/2023]
Abstract
This study examined how Brazilian schoolchildren identified, classified, and labeled foods and beverages. Semi-structured interviews were conducted with 133 schoolchildren aged 7 to 10 years old from a public school located in southern Brazil in 2015. A set of cards with pictures of 32 food and beverage items from the web-based Food Intake and Physical Activity of Schoolchildren tool (Web-CAAFE) were used. Participants identified each item, formed groups for them based on similarity, and assigned labels for those groups. Student's t-tests and analysis of variance (ANOVA) tests were used to verify the mean difference between the groups of items. K-means cluster analysis was applied to identify similar clusters. Schoolchildren made an average of 9.1 piles of foods and beverages that they thought were similar (±2.4) with 3.0 cards (±1.8) each. Five groups were identified: meats, snacks and pasta, sweets, milk and dairy products, and fruits and vegetables. The most frequently used nomenclature for labeling groups was taxonomic-professional (47.4%), followed by the specific food item name (16.4%), do not know/not sure (13.3%), and evaluative (health perception) (8.8%). The taxonomic-professional category could be applied to promote improvements in the identification process of food and beverage items by children in self-reported computerized dietary questionnaires.
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Affiliation(s)
- Luciana Jeremias Pereira
- Post-Graduation Program in Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil
| | - Clarice Perucchi Lopes
- Post-Graduation Program in Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil
| | - Mayara Lopes Martins
- Doctoral School of Nutrition and Food Sciences, Institute of Nutrition, University of Debrecen, H-4002 Debrecen, Hungary
| | - Patrícia de Fragas Hinnig
- Post-Graduation Program in Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil
| | - Patricia Faria Di Pietro
- Post-Graduation Program in Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil
| | - Pedro Henrique de Moura Araujo
- Informatics and Statistics Department, Technological Center, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil
| | - Dalton Francisco de Andrade
- Informatics and Statistics Department, Technological Center, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil
| | - Maria Alice Altenburg De Assis
- Post-Graduation Program in Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil
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Nishiyama-Hortense YPDO, Rossi MJDP, Shimizu-Marin VD, Janzantti NS, Gómez-Alonso S, Da-Silva R, Lago-Vanzela ES. Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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The Influence of a Chocolate Coating on the State Diagrams and Thermal Behaviour of Freeze-Dried Strawberries. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031342] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Chocolate-coated fruit is becoming more and more popular as a tasty snack. The subjects of the research were freeze-dried strawberries and dark and milk chocolate-coated freeze-dried strawberries. The DSC curves, sorption isotherms, and glass transition temperature were determined. The state diagrams of the freeze-dried strawberries and dark and milk chocolate-coated freeze-dried strawberries were investigated. The modulated differential scanning calorimetry (MDSC) technique was used to determine the glass transition temperature. The DSC diagrams of the studied samples showed differences in shape and course. The sorption isotherms of the freeze-dried strawberries and dark and milk chocolate-coated strawberries belonged to type II according to BET classification. A coating of milk or dark chocolate resulted in a significant reduction in the hygroscopic behaviour of the freeze-dried strawberries and could be considered a promising way to improve the shelf life of the product and improve the nutritional value for commercial production purposes.
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Gangrade N, St Fleur K, Leak TM. What is a "Snack"? Perspectives from Adolescents in Urban Communities. Ecol Food Nutr 2021; 61:442-459. [PMID: 34957882 DOI: 10.1080/03670244.2021.2020114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Snacking contributes significantly to U.S. adolescents' dietary intake and is a particularly significant eating occasion for urban adolescents, who have high amounts of food autonomy and access to corner stores. Consequently, research has focused on understanding and improving snacking among urban adolescents. However, the word "snack" possesses several definitions in the literature, leading to inconsistences in research efforts. As such, the aim of this study was to explore the definition of a snack among urban adolescents by conducting phone interviews with 30 adolescents from a Boys & Girls Club in New York City. Interviews were audio-recorded, transcribed, and analyzed using thematic analysis. Overall, adolescents defined a snack as a small, unhealthy food item that can be quickly eaten to reduce hunger between meals. Future directions include using the definition of a snack that emerged from this study to improve subsequent adolescent snacking interventions.
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Affiliation(s)
- Navika Gangrade
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | - Kimberly St Fleur
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | - Tashara M Leak
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
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Damen FW, Luning PA, Fogliano V, Steenbekkers BL. Mothers choose a snack for their 2–3-year-old children based on different health perceptions. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Pinto VRA, Campos RFDA, Rocha F, Emmendoerfer ML, Vidigal MCTR, da Rocha SJSS, Lucia SMD, Cabral LFM, de Carvalho AF, Perrone ÍT. Perceived healthiness of foods: A systematic review of qualitative studies. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100056] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Heras-Gonzalez L, Latorre JA, Martinez-Bebia M, Gimenez-Blasi N, Olea-Serrano F, Mariscal-Arcas M. Sugar consumption in schoolchildren from southern Spain and influence on the prevalence of obesity. PLoS One 2020; 15:e0242602. [PMID: 33216800 PMCID: PMC7678956 DOI: 10.1371/journal.pone.0242602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Accepted: 11/05/2020] [Indexed: 12/18/2022] Open
Abstract
Aim The main cause of childhood overweight/obesity is an imbalance between energy intake and energy expenditure. The objective was to determine whether the intake by Spanish schoolchildren of sugars from habitually consumed foods and drinks can be related to overweight/obesity. Methods Subjects The study included 657 schoolchildren between 7–10 years from educational centers in Southern Spain. These children live under the influence of the Mediterranean diet. Design Participants completed an encoded questionnaire with three sections: a) data on sex, age, educational center, school year, and life/family habits, among others; b) semi-quantitative food frequency questionnaire related to the previous 12 months; and c) information on anthropometrics and physical activities. Results Obesity was observed in 10.9% of the children. The daily activity questionnaire showed a mean energy expenditure of 8.73 (1.33) MJ/day. The study considered foods that supply carbohydrates in any form (total carbohydrates, starch, total sugars, added sugars, and free sugars). The likelihood of overweight/obesity was significantly greater with a higher intake/day of total sugars, starch, added sugars, and free sugars. The likelihood of normal weight was significantly greater with lower energy expenditure in sedentary activities (OR = 3.03), higher energy expenditure in sports activities (OR = 1.72), and higher total activity/day measured as METs (OR = 8.31). Conclusions In this population, overweight/obesity was influenced by the physical activity of the children and by their intake of energy, total sugars, starch, added sugars, and free sugars. Further studies are warranted to verify this observation and explore the implications for public health policies.
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Affiliation(s)
- Leticia Heras-Gonzalez
- Research Group Nutrition, Diet and Risk Assessment (AGR-255), Department of Nutrition and Food Science, University of Granada, Granada, Spain
| | - José Antonio Latorre
- Department of Food Technology, Nutrition and Food Science, University of Murcia, Lorca, Murcia, Spain
| | - Manuel Martinez-Bebia
- Department of Food Technology, Nutrition and Food Science, University of Murcia, Lorca, Murcia, Spain
| | | | - Fátima Olea-Serrano
- Research Group Nutrition, Diet and Risk Assessment (AGR-255), Department of Nutrition and Food Science, University of Granada, Granada, Spain
| | - Miguel Mariscal-Arcas
- Research Group Nutrition, Diet and Risk Assessment (AGR-255), Department of Nutrition and Food Science, University of Granada, Granada, Spain
- * E-mail:
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Yeganehzad S, Kiumarsi M, Nadali N, Rabie Ashkezary M. Formulation, development and characterization of a novel functional fruit snack based on fig ( Ficus carica L.) coated with sugar-free chocolate. Heliyon 2020; 6:e04350. [PMID: 32671261 PMCID: PMC7338786 DOI: 10.1016/j.heliyon.2020.e04350] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/10/2020] [Accepted: 06/25/2020] [Indexed: 11/23/2022] Open
Abstract
The aim of the present investigation was to explore the possibility of developing a fruit snack formulation based on dried fig powder and chocolate-coated. Dried Fig (Ficus carica L.) powder with a maximum particle size of 354 μm and the lowest compaction force was formulated as the core. Persian gum was prepared at the concentrations of 1.5, 2 and 2.5% and xanthan gum was prepared at the levels of 0.25, 0.39 and 0.54% as the middle layer to the coating of the core. Regarding rheological assessments, sugar-free chocolate containing 29.3% isomalt was selected for the coating of the outer chocolate shell in the entitled snack. Textural analysis showed that coating of the core with hydrocolloids decreased hardness and adhesiveness of the samples (p < 0.05). It was also observed that increasing the xanthan gum and Persian gum concentration led to the reduction of adhesiveness in the snacks (p < 0.05). Coating of cores with hydrocolloids resulted in lower thickness of the chocolate outer shell, as well (p < 0.05). Results of the sensory evaluation tests demonstrated that, the samples with hydrocolloid coating were the most preferred ones by the panelists.
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Affiliation(s)
- Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Maryam Kiumarsi
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Narjes Nadali
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Mansour Rabie Ashkezary
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
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Savage JS, Harris HA, Bleser JA, Rollins BY. Parents' and Children's Categorization of Candy are Similar: A Card Sort Protocol. Nutrients 2019; 11:E2472. [PMID: 31618935 PMCID: PMC6835906 DOI: 10.3390/nu11102472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 10/03/2019] [Accepted: 10/12/2019] [Indexed: 11/17/2022] Open
Abstract
American children frequently consume candy and, in excess, this may contribute to poor diets with attendant effects on obesity risk. Despite the ubiquity of candy in children's diets, parental concern about children's candy intake, and the diversity of confectionery products available, very little is known about how children and their parents conceptualize candy. Card sorting tasks offer a novel and visual technique to explore and compare an individuals' perceptions of foods and are useful where literacy is limited (e.g. young children). This study aimed to understand and compare how young school-aged children and parents categorize various candy products using a photo card sorting task. In individual laboratory sessions, children (n = 42, 5 to 8 years old) and parents (n = 35) categorized 51 types of candy based on their similarity. A cluster analysis showed that parents created more categories of candies than children (11 versus 8). For example, parents distinguished between candied fruit and candied nuts, whereas children tended to collapse these categories. However, 7 clusters were virtually identical between parents and children (93% similarity). The findings from this study can inform the measurement of candy intake and the development of education materials targeted towards parent feeding around candy.
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Affiliation(s)
- Jennifer S Savage
- Center for Childhood Obesity Research, The Pennsylvania State University, 129 Noll Laboratory, University Park, PA 16802, USA.
- Department of Nutritional Sciences, The Pennsylvania State University, 110 Chandlee Laboratory, University Park, PA 16802, USA.
| | - Holly A Harris
- Center for Childhood Obesity Research, The Pennsylvania State University, 129 Noll Laboratory, University Park, PA 16802, USA.
| | - Julia A Bleser
- Center for Childhood Obesity Research, The Pennsylvania State University, 129 Noll Laboratory, University Park, PA 16802, USA.
| | - Brandi Y Rollins
- Center for Childhood Obesity Research, The Pennsylvania State University, 129 Noll Laboratory, University Park, PA 16802, USA.
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Xu J, Wang P, Sturm BW, Wu Y. How preschool children think about libraries: Evidence from six children’s libraries in China. JOURNAL OF LIBRARIANSHIP AND INFORMATION SCIENCE 2018. [DOI: 10.1177/0961000618818887] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Listening to young children’s voices is crucial to improving children’s library services. The first step is unveiling how young children think about the library. Thus, researchers recruited the Mosaic approach including photography, interview, and drawing to explore the features of children’s libraries in children’s perspectives in six libraries in China. The results indicate that first, the children’s library is a “primary third place”. Second, the children’s library is an overlapping of home and society. Third, children can read books in the children’s library, but not just read. Fourth, the children’s library improves children’s awareness as patrons. It is suggested that young patrons already form initial understandings of the library, begin to complain about any problems, and put forward requirements for the library. Additionally, their interpersonal needs should be paid attention to. Therefore, librarians and researchers should respect the rights of children and listen to their voice when designing and providing library services associated with children.
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Naderer B, Matthes J, Binder A, Marquart F, Mayrhofer M, Obereder A, Spielvogel I. Shaping children's healthy eating habits with food placements? Food placements of high and low nutritional value in cartoons, Children's BMI, food-related parental mediation strategies, and food choice. Appetite 2018; 120:644-653. [DOI: 10.1016/j.appet.2017.10.023] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 08/24/2017] [Accepted: 10/13/2017] [Indexed: 11/24/2022]
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