دورية أكاديمية
Energy, nutrients and food sources in snacks for adolescents and young adults
| العنوان: | Energy, nutrients and food sources in snacks for adolescents and young adults |
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| المؤلفون: | Tatiane dos Santos Lopes, Aline Veroneze de Mello, Luana Romão Nogueira, Ana Carolina Barco Leme, Regina Mara Fisberg |
| المصدر: | Revista Paulista de Pediatria, Vol 40 (2021) |
| بيانات النشر: | Sociedade de Pediatria de São Paulo, 2021. |
| سنة النشر: | 2021 |
| المجموعة: | LCC:Pediatrics |
| مصطلحات موضوعية: | Eating, Snacks, Adolescent, Young adult, Pediatrics, RJ1-570 |
| الوصف: | ABSTRACT Objective: To evaluate associations between snacking and energy, nutrients and food source, and to identify the contribution of snacking across age, sex, weight status and lifestyle behaviors among adolescents and young adults. Methods: A sub-sample was calculated from the population-based cross-sectional study 2015-Health Survey of São Paulo (ISA-Capital). The survey “ISA-Nutrição” used a sample of non-institutionalized individuals aged >15 years. For this study, only adolescents (12-18 years old; n=418) and young adults (19-29 years old; n=218) were included. Snacks were identified, and their contribution to energy, nutrients, and food sources were calculated. Descriptive statistics and logistic regressions were used. Results: Participants experienced an average of 2.9±0.6 snacking occasions per day. Young adults consumed more energy from morning and night snacks, and adolescents, from afternoon snacks. The top three food sources on snacking contributed to 30.5% of energy: cookies (11.8%), sugar sweetened beverages (9.4%), sweets and other desserts (9.3%). Although results were non-significant, being a female (Odds Ratio [OR] 0.93; 95% confidence interval [95%CI] 0.36-1.49), meeting the physical activity recommendations (OR 0.75; 95%CI 0.25-1.25), and scoring higher for the healthy eating index (OR 0.88; 95%C 0.24-1.52) were all factors related to increased intake of snacks. Alternatively, overweight individuals (OR -0.54; 95%CI -1.00 to -0.08) consumed less snacks. Conclusions: Improving the quality of snacks should be considered in behavior-change strategies. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Spanish; Castilian Portuguese |
| تدمد: | 1984-0462 |
| Relation: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-05822022000100405&tlng=en; http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-05822022000100405&tlng=pt; https://doaj.org/toc/1984-0462 |
| DOI: | 10.1590/1984-0462/2022/40/2020148 |
| URL الوصول: | https://doaj.org/article/423677b5a21b4a168e3a8048601c4e44 |
| رقم الأكسشن: | edsdoj.423677b5a21b4a168e3a8048601c4e44 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 19840462 |
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| DOI: | 10.1590/1984-0462/2022/40/2020148 |