The Experts below are selected from a list of 7413 Experts worldwide ranked by ideXlab platform
James N Roemmich - One of the best experts on this subject based on the ideXlab platform.
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the relative reinforcing value of sweet versus savory Snack Foods after consumption of sugar or non nutritive sweetened beverages
Appetite, 2017Co-Authors: Shanon L Casperson, Luann K Johnson, James N RoemmichAbstract:The effects of sugar-sweetened (SSB) and non-nutritive sweetened (NSB) beverages on the regulation of appetite, energy intake and body weight regulation remain controversial. Using a behavioral choice paradigm, we sought to determine the effects of consuming a SSB or NSB on appetite and the reinforcing value of sweet relative to salty/savory Snack Foods. In a randomized crossover study, 21 healthy weight adults consumed 360 ml of SSB (sucrose; 31 g) or NSB (sucralose; 4 g) with a standardized meal. Hedonic ratings for the sweet and salty/savory Snack Foods used for the reinforcement task were assessed prior to the start of the study. Satiety and the desire to eat Foods with a specific taste profile were assessed before and every 30 min post-meal for 4 h. The relative reinforcing value of the Snack Foods was assessed using a computer-based choice task (operant responding with concurrent schedules of reinforcement) 4 h post-meal. Hedonic ratings did not differ between the most highly liked sweet and salty/savory Snack Foods. Beverage type did not influence measures of satiety or the desire to eat Foods with a specific taste. However, sweet Snacks were more (p < 0.05) reinforcing relative to salty/savory Snack Foods after consuming a NSB than after a SSB. In conclusion, this is the first study to demonstrate that NSB can increase the motivation to gain access to sweet Snacks relative to salty/savory Snack Foods later in the day.
P. I. Akubor - One of the best experts on this subject based on the ideXlab platform.
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protein contents physical and sensory properties of nigerian Snack Foods cake chin chin and puff puff prepared from cowpea wheat flour blends
International Journal of Food Science and Technology, 2004Co-Authors: P. I. AkuborAbstract:Some Nigerian Snack Foods, particularly cake, chin-chin and puff-puff, were prepared from blends of cowpea and wheat flours. The Snack Foods were evaluated for their protein content, physical and sensory characteristics. The latter included colour, flavor, texture and overall acceptability. All the Snack Foods showed higher protein content when compared with the 100% wheat flour based Snack Foods. The protein content increased with the increasing levels of cowpea flour in the blend. The physical properties of the supplemented Snack Foods were not adversely affected by supplementation with cowpea. Similarly, at all levels of cowpea supplementation, the sensory characteristics of the Snack Foods did not differ significantly (P > 0.05) from those of the 100% wheat flour based Snack Foods.
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Protein contents, physical and sensory properties of Nigerian Snack Foods (cake, chin‐chin and puff‐puff) prepared from cowpea – wheat flour blends
International Journal of Food Science and Technology, 2004Co-Authors: P. I. AkuborAbstract:Some Nigerian Snack Foods, particularly cake, chin-chin and puff-puff, were prepared from blends of cowpea and wheat flours. The Snack Foods were evaluated for their protein content, physical and sensory characteristics. The latter included colour, flavor, texture and overall acceptability. All the Snack Foods showed higher protein content when compared with the 100% wheat flour based Snack Foods. The protein content increased with the increasing levels of cowpea flour in the blend. The physical properties of the supplemented Snack Foods were not adversely affected by supplementation with cowpea. Similarly, at all levels of cowpea supplementation, the sensory characteristics of the Snack Foods did not differ significantly (P > 0.05) from those of the 100% wheat flour based Snack Foods.
Shanon L Casperson - One of the best experts on this subject based on the ideXlab platform.
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the relative reinforcing value of sweet versus savory Snack Foods after consumption of sugar or non nutritive sweetened beverages
Appetite, 2017Co-Authors: Shanon L Casperson, Luann K Johnson, James N RoemmichAbstract:The effects of sugar-sweetened (SSB) and non-nutritive sweetened (NSB) beverages on the regulation of appetite, energy intake and body weight regulation remain controversial. Using a behavioral choice paradigm, we sought to determine the effects of consuming a SSB or NSB on appetite and the reinforcing value of sweet relative to salty/savory Snack Foods. In a randomized crossover study, 21 healthy weight adults consumed 360 ml of SSB (sucrose; 31 g) or NSB (sucralose; 4 g) with a standardized meal. Hedonic ratings for the sweet and salty/savory Snack Foods used for the reinforcement task were assessed prior to the start of the study. Satiety and the desire to eat Foods with a specific taste profile were assessed before and every 30 min post-meal for 4 h. The relative reinforcing value of the Snack Foods was assessed using a computer-based choice task (operant responding with concurrent schedules of reinforcement) 4 h post-meal. Hedonic ratings did not differ between the most highly liked sweet and salty/savory Snack Foods. Beverage type did not influence measures of satiety or the desire to eat Foods with a specific taste. However, sweet Snacks were more (p < 0.05) reinforcing relative to salty/savory Snack Foods after consuming a NSB than after a SSB. In conclusion, this is the first study to demonstrate that NSB can increase the motivation to gain access to sweet Snacks relative to salty/savory Snack Foods later in the day.
David J Kavanagh - One of the best experts on this subject based on the ideXlab platform.
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less food for thought impact of attentional instructions on intrusive thoughts about Snack Foods
Appetite, 2010Co-Authors: Jon May, Jackie Andrade, Helen Batey, Lisamarie Berry, David J KavanaghAbstract:Intrusive thoughts about food may play a role in unhealthy eating behaviours. Food-related thoughts that capture attention can lead to craving and further intrusive thoughts (Kavanagh, Andrade, & May, 2005). We tested whether diverting attention to mental images or bodily sensations would reduce the incidence of intrusive thoughts about Snack Foods. In two experiments, participants reported their thoughts in response to probes during three 10 min periods. In the Baseline and Post-task period, participants were asked to let their mind wander. In the middle, Experimental, period, participants followed mind wandering (Control), thought diversion, or Thought Suppression instructions. Self-directed or Guided Imagery, Mindfulness-based Body Scanning, and Thought Suppression all reduced the proportion of thoughts about food, compared to Baseline. Following Body Scanning and Thought Suppression, food thoughts returned to Baseline frequencies Post-task, rather than rebounding. There were no effects of the interventions upon craving, although overall, craving and thought frequency were correlated. Thought control tasks may help people to ignore thoughts about food and thereby reduce their temptation to Snack.
Kylie Ball - One of the best experts on this subject based on the ideXlab platform.
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Adolescent television viewing and unhealthy Snack food consumption: the mediating role of home availability of unhealthy Snack Foods.
Public health nutrition, 2012Co-Authors: Natalie Pearson, David Crawford, Stuart J. H. Biddle, Lauren Williams, Anthony Worsley, Kylie BallAbstract:Abstract Objective To examine whether home availability of energy-dense Snack Foods mediates the association between television (TV) viewing and energy-dense Snack consumption among adolescents. Design Cross-sectional. Setting Secondary schools in Victoria, Australia. Subjects Adolescents (n 2984) from Years 7 and 9 of secondary school completed a web-based survey, between September 2004 and July 2005, assessing their energy-dense Snack food consumption, school-day and weekend-day TV viewing and home availability of energy-dense Snack Foods. Results School-day and weekend-day TV viewing were positively associated with energy-dense Snack consumption among adolescent boys (β = 0·003, P < 0·001) and girls (β = 0·03, P < 0·001). Furthermore, TV viewing (school day and weekend day) were positively associated with home availability of energy-dense Snack Foods among adolescent boys and girls and home availability of energy-dense Snack Foods was positively associated with energy-dense Snack food consumption among boys (β = 0·26, P < 0·001) and girls (β = 0·28, P < 0·001). Home availability partly mediated the association between TV viewing and energy-dense Snack consumption. Conclusions The results of the present study suggest that TV viewing has a significant role to play in adolescent unhealthy eating behaviours. Future research should assess the efficacy of methods to reduce adolescent energy-dense Snack food consumption by targeting parents to reduce home availability of energy-dense Foods and by reducing TV viewing behaviours of adolescents. © The Authors 2012.