What is a nutritious snack? Level of processing and macronutrient content influences young adults' perceptions

Vlieger, Nienke M de; Collins, Clare E.; Bucher, Tamara

doi:10.1016/j.appet.2017.03.021

Cited by 26 publications

(13 citation statements)

References 34 publications

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“…Differences in the perception of what constitutes a healthy product and the description of the term “nutritious” indicates that an agreement on the term could be useful for consumers and for the potential regulation of the claim in product marketing. These findings are in accordance with a recent study with young adults by de Vlieger et al, which found that young adults describe a nutritious food as one that is “healthy” or “low in sugars, but high in vitamins and minerals”, or should “provide your body with what it needs” [ 38 ]. We suggest that in accordance with established nutrient profile scores, which correlate highly between lay and expert opinions in several countries, the term “nutritious” should be defined in relation to nutrient density.…”

Section: Discussionsupporting

confidence: 92%

What Is Nutritious Snack Food? A Comparison of Expert and Layperson Assessments

et al. 2017

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The term “nutritious” is being increasingly used by product manufacturers but the term is not currently regulated as a nutrition claim. It is unclear how lay consumers and experts define and interpret the term or how they evaluate the “nutritiousness” of various foods. To address this evidence gap, a mixed methods design was applied and both nutrition experts (n = 206) and lay participants (n = 269) provided definitions of the term “nutritious” and evaluated the “nutritiousness” of 20 different snack foods in a cross-sectional survey. Definitions were analysed using Leximancer and snack evaluations were compared both between groups and with nutrient profile scores (UK Ofcom and Australian Health Star Rating). Expert and lay definitions differed considerably, with experts using terms such as nutrient-density, macro- and micronutrients, kilojoules/Calories, while lay consumers used descriptions such as fuel, fresh, natural, body needs, and functioning. Snack evaluations were highly correlated between groups (Rs > 0.89, p < 0.001) and between nutrient profile scores (Rs > 0.75, p < 0.001). However, mean perceptions significantly differed for 18 out of 20 foods with the largest difference for yoghurts (p < 0.05). There are discrepancies between expert and lay perceptions of snack foods and the definition of the term “nutritious”. The results highlight the need for an agreed definition and the potential regulation of the term “nutritious” in food marketing.

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Section: Discussionsupporting

confidence: 92%

What Is Nutritious Snack Food? A Comparison of Expert and Layperson Assessments

et al. 2017

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“…For example, "contains watermelon" was used to decide that a food was healthier than it actually was. De Vlieger et al also found that a small percentage of fruit added as an ingredient into an otherwise unhealthy snack led to young adult participants rating snacks as being more nutritious than they actually were [39].…”

Section: Discussionmentioning

confidence: 98%

Nutrition Education in the Australian New South Wales Primary School Curriculum: Knowledge and Attitudes of Students and Parents

et al. 2020

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In NSW, Australia, the views of primary-school aged children and their parents in regard to the importance of nutrition education at school are unclear. The aim of the current study was to explore children’s knowledge of nutrition and eating habits and to identify gaps that future school nutrition education programs could target. Students aged 9 to 12 years and their parents (n = 21 dyads) were invited to participate in semi-structured interviews, complete a nutrition knowledge questionnaire, and perform a “healthy-unhealthy” food sorting task in a University food laboratory. Among the children, nutrition knowledge scores concerning “serves & portions” of common foods were lowest, identifying a gap in knowledge related to portion size. All children categorized fruits, vegetables, cola, and water correctly as “healthy” or “unhealthy” in the sorting task, but not for the sausage and muesli bar, suggesting that further support categorising processed foods may be needed. The interviews indicated that parents do actively try to teach their children about nutrition, although they reported feeling uncertain about their own level of nutrition knowledge. Children and parents indicated that there is very little nutrition education in school and more is needed. This research could be used to inform future curriculum components related to nutrition education for primary school children.

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“…In these chips these antinutritional compounds were probably not completely removed following the baking process. However, according to De Vlieger et al (2017), these legume snacks could be categorized as a nutritious food because they provide a higher proportion of essential nutrients (approx. 50 g/ 100 g of the EA of the total amino acids) relative to the energy content or portion size, high fiber content (between 11 and 19 g/100 g) and low fat content (between 2.26 and 3.49 g/100 g).…”

Section: Protein Digestibilitymentioning

confidence: 99%

“…Nutritious snacks can increase access to healthy, lowenergy food choices. In order to avoid obesity and all diseases related to this epidemic, it can help to establish healthy snacking habits and assess the nutritional quality of products (De Vlieger, Collins, & Bucher, 2017). A healthy snack can be obtained by supplementing with legumes, which have a high protein content compared with cereals and provide soluble and insoluble dietary fibers, vitamins, and minerals (Qayyum, Butt, Anjum, & Nawaz, 2012).…”

Section: Introductionmentioning

confidence: 99%

High protein and low-fat chips (snack) made out of a legume mixture

López-Martínez

Azuara-Pugliese

Macías

et al. 2019

CyTA - Journal of Food

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Lagunes (2019) High protein and low-fat chips (snack) made out of a legume mixture, ABSTRACT Snacks tend to be unhealthy products, so it is important to develop more nutritious alternatives. For this reason, the aim of this research was to develop legume chips for use as a snack food and evaluate their nutritional properties and sensory characteristics. Common bean, broad bean, and textured soy bean flour mixtures at different ratios were used as ingredients in the chips. The formulation most accepted by the consumers was made of 65% of broad bean and 35% of soy bean. This formulation had the highest level of protein 34.17 g/100g, with 11.53 g/100 g of fiber, and 3.52 g/100 g of lipids. 65/35 BB/S (broad bean/soy bean) was the product with greater protein digestibility 72 g/100 g. The results show that it is feasible to develop a legume snack without the use of cereals that is pleasant to the senses, offering nutritional alternatives and natural potential functional food.Botana alta en proteína y baja en grasa elaborada a partir de una mezcla de leguminosas RESUMEN Las botanas tienden a ser productos poco saludables, por lo que es importante elaborarlas con características más nutritivas. Por este motivo, el objetivo de esta investigación fue desarrollar totopos a base de leguminosas y evaluar sus propiedades nutricionales y características sensoriales. Para la formulación de los totopos se utilizaron mezclas de harinas de frijol común, haba y soya texturizada en diferentes proporciones. La formulación más aceptada por los consumidores fue la elaborada con 65% de harina de haba y 35% de harina de soya. Esta formulación contiene proteínas 34.17 g/100 g y, 11.53 g/100 g de fibra y 3.52 g/100 g de lípidos. El producto con mayor digestibilidad de proteínas fue 65/35 H/S (haba/soya) con 72 g/100 g. Los resultados demostraron que es factible desarrollar totopos de leguminosas con aceptabilidad sensorial sin el uso de cereales, ofreciendo alternativas nutritivas como un alimento funcional natural. ARTICLE HISTORY

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What is a nutritious snack? Level of processing and macronutrient content influences young adults' perceptions

Cited by 26 publications

References 34 publications

What Is Nutritious Snack Food? A Comparison of Expert and Layperson Assessments

What Is Nutritious Snack Food? A Comparison of Expert and Layperson Assessments

Nutrition Education in the Australian New South Wales Primary School Curriculum: Knowledge and Attitudes of Students and Parents

High protein and low-fat chips (snack) made out of a legume mixture

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