Energy intake and snack choice by the meal patterns of employed people

Kim, Seok-Young

doi:10.4162/nrp.2010.4.1.43

Cited by 15 publications

(23 citation statements)

References 29 publications

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“…Similar to the findings in our study, dinner was an important source of fish and vegetables, while snacks contributed substantially to fruit intake. Other studies have also found that fruits are a common component of snacks (18)(19)(20)(21) . However, the contribution of different meal types to intakes of different food items is likely to vary in different populations and population subgroups, e.g.…”

Section: Discussionmentioning

confidence: 99%

Meal types as sources for intakes of fruits, vegetables, fish and whole grains among Norwegian adults

Myhre

Løken

Wandel

et al. 2014

Public Health Nutr.

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Objective: To study how different meals contribute to intakes of fruits, vegetables, fish and whole grains in a group of Norwegian adults and in subgroups of this population. Moreover, to investigate the consequences of skipping the meal contributing most to the intake of each food group (main contributing meal). Design: Cross-sectional dietary survey in Norwegian adults. Dietary data were collected using two non-consecutive telephone-administered 24 h recalls. The recorded meal types were breakfast, lunch, dinner, supper/evening meal and snacks. Setting: Nationwide, Norway (2010)(2011). Subjects: Adults aged 18-70 years (n 1787). Results: Dinner was the main contributing meal for fish and vegetables, while snacks were the main contributing meal for fruit intake. For whole grains, breakfast was the main contributing meal. The main contributing meal did not change for any of the food groups when studying subgroups of the participants according to intake of each food group, educational level or age. A substantially lower intake of the food groups in question was found on days when the main contributing meal was skipped. Conclusions: Intakes of fruits, vegetables, fish and whole grains largely depend on one meal type. Inclusion of these foods in other meals in addition to the main contributing meal, preferably replacing energy-dense nutrient-poor foods, should be promoted.

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Section: Discussionmentioning

confidence: 99%

Meal types as sources for intakes of fruits, vegetables, fish and whole grains among Norwegian adults

Myhre

Løken

Wandel

et al. 2014

Public Health Nutr.

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“…Among the meal skippers who consumed less than 3 meals a day, 22 respondents were frequent snack eaters (≤2M+2,3S) and 24 respondents were infrequent snack eaters (≤2M+0,1S). Compared to the study by Kim and Kim (2010), the most common meal pattern was three meals plus one snack (3M+1S) observed in 24.2% of the respondents who were employed people in Korea. Association between meal and snacking patterns and energy and nutrient intakes: The mean daily energy intake was 1654 kcal, and the protein, fat and carbohydrate intakes were 66.5 g, 220.9 g and 56.3 g respectively.…”

Section: Meal and Snacking Patternsmentioning

confidence: 99%

“…Previous studies show that frequent snacking influences the intake of macronutrients included carbohydrate, protein, fat and micronutrients such as calcium, folate and iron (Bellisle 2003 ;Kim and Kim, 2010 ;Whybrow and Kirk 1997]. Besides, according to Hampl et al, 2003), multiple snackers had more prudent energy-adjustedintakes of protein, cholesterol, calcium and sodium.…”

Section: Introductionmentioning

confidence: 99%

“…Meals and snacks were defined according to the time of consumption (Gregori & Maffeis, 2007).Any food consumed during the period of 8:00-10:00am, 12:00-2:00pm and 6:00-8:00pm were classified as main meals (breakfast, lunch and dinner); while all other food consumed beside the three main meals were classified as snacks. All meals and snacks consumed by respondents were categorized into 6 patterns (Kim & Kim, 2010).The most frequent eaters consumed 3 meals with 3 snacks (3M+3S), the 5 times eaters consumed 3 meals with 2 snacks (3M+2S), the 4 times eaters consumed 3 meals with one snack (3M+1S), non snackers consumed 3 meals (3M), meal skippers consumed snacks frequently (≤2M±2,3S) and meal skippers consumed snacks only one time or never (≤2M±0,1S).…”

Section: Questionnairementioning

confidence: 99%

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Association between snacking patterns, energy and nutrient intakes, and body mass index among school adolescents in Kuala Lumpur

Boon¹,

Sedek²

2012

AJFN

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Snacking patterns among adolescence is important as it is associated with energy and nutrient intakes and consequently body mass index (BMI). The aim of the study was to evaluate the snacking patterns and also to assess whether snacking frequency is associated with energy and nutrient intakes, as well as BMI among the adolescents. Body mass index was assessed by anthropometric measurement with height and weight measurement. The snacking patterns were evaluated with questionnaire while dietary data was collected by food frequency questionnaire (FFQ) and one-day 24-hour diet recall. A total of 156 adolescents aged 13-15 years old from two secondary schools in Kuala Lumpur were involved in this study. Results showed that most respondents (48.7%) consumed snacks once a day. More than half (64.7%) of them reported having afternoon snack and the most common context for snacking were while watching television (59.6%). The most frequently consumed snacks included fruits, sweets, breads, milk, soft drinks and caffeinated beverages. The most common meal and snacking patterns in majority (23.1%) was composed of three main meals plus two snacks per day. There was significant difference between meal and snacking patterns and energy and macronutrients intakes (p<0.05). A total of 24.4% of daily energy intake came from snack consumption, while the energy contribution of protein, carbohydrate and fat intake from snacks were 18.7%, 26.6% and 23.7% of their daily energy intakes, respectively. More frequent snack intake contributes to higher energy intake. Moreover, the more frequent snack intake, the more carbohydrate intake from snack as compared to protein and fat intake. However, there was no significant association between snacking patterns and BMI. In conclusion, these findings indicated that snacking patterns was associated with energy and nutrient intakes but no association with BMI among the respondents.

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“…), adults aged 45–75 in the UK (Titan et al . ) and men and women aged 20–65 years in Korea (Kim & Kim ). A similar relationship was also found with fat and/or protein intakes in some (Edelstein et al .…”

Section: Introductionmentioning

confidence: 99%

Is snacking good or bad for health: An overview

et al. 2013

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Summary Snacking, or the habit of eating little and often, has been postulated to have a range of health benefits in relation to appetite control, bodyweight management and improved blood glucose control in diabetics and pre‐diabetics. However, there is widespread agreement that our current obesogenic environment is encouraging overeating in response to increased food portion sizes, palatability and/or energy‐density of foods, alongside the many social and psychological cues to eat. In this context, and as findings on the health effects of snacking are conflicting, the question remains as to whether more frequent eating and snacking can be of benefit to health. Snacks, if added to habitual meal intake, with no compensation for snack energy contribution, are likely over time to lead to positive energy balance. Hence, snacking might be a contributing factor to the obesity epidemic, in addition to more established factors, such as food choice and physical activity. This paper explores the existing evidence concerning the impact of snacking on bodyweight and the behavioural and metabolic response to snacking. The impact of snacking on cognitive function is also discussed. The review highlights the need for further research as, despite many years of scientific interest in snacking, the lack of consistency in study design and snacking definitions and the array of potential confounding factors (e.g. physical activity levels) makes interpretation of findings difficult and has led to little consensus about the optimum number and composition of meals and/or snacks for bodyweight control, health and wellbeing on a population‐wide basis.

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Energy intake and snack choice by the meal patterns of employed people

Cited by 15 publications

References 29 publications

Meal types as sources for intakes of fruits, vegetables, fish and whole grains among Norwegian adults

Meal types as sources for intakes of fruits, vegetables, fish and whole grains among Norwegian adults

Association between snacking patterns, energy and nutrient intakes, and body mass index among school adolescents in Kuala Lumpur

Is snacking good or bad for health: An overview

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