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Healthy Snack in Minutes

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Healthy Snack in Minutes

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A snack is a kind of food. It is usually small in size, and can be any kind of food that you do not eat in large amount. Because it is not meant to be a meal, a snack is not breakfast, lunch or dinner. People eat snacks if they are hungry between meals. For example, eating potato chips after lunch but before dinner is eating a snack. Snacks are easy to eat and portable, in most cases. Examples of snacks are: Mars, Snickers, Bounty and Twix. These are made of chocolate and with a different filling. If you eat a snack it will give you energy which usually comes from the large amounts of sugar and/or fat in the food, so eating snacks is good for you, most of the time. We need the energy from the food because we lose energy:walking, enduring in sport and even concentrating.

Nutritional concerns

Snack foods are often subjectively classified as junk food; they have little or no nutritional value, and are not seen as contributing towards general health and nutrition. With growing concerns for diet, weight control and general health, government bodies like Health Canada are recommending that people make a conscious effort to eat more healthy, natural snacks – such as fruit, vegetables, nuts and cereal grains – while avoiding high-calorie, low-nutrient junk food.

Industry concerns

The snack food industry in market-driven societies such as the United States generates billions of dollars in revenue each year. The market for processed snack foods is enormous, and a number of large corporations compete rigorously to capture larger shares of the snack food market. Consequently, heavy promotions are used to convince consumers to buy snack foods. Processed snack foods are advertised far more than regular nutritional foods (such as fruit, vegetables, meat, dairy products), and the flashiest TV commercials and advertising campaigns are often designed to sell these products.

However, realizing the potential market discovered by companies such as Hansen’s Natural, companies like Frito-Lay, PepsiCo, Coca-Cola and Davisco are now creating new alternatives for consumers.

Types of snack foods

Almonds

cheese puffs/cheese curls

cheese

chips

crackers

cookies/biscuits

doughnuts

dried fruit

granola bars

sliced fruit

vegetables (e.g. carrots, cherry tomatoes)

instant noodles

jerky

mixed nuts

peanuts

popcorn

potato chips

pretzels

raisins

seeds (sunflower)

trail mix

whole fruityogurt

candy

pork rinds

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Oats (Super Foods!)

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Oats (Super Foods!)

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The common oat (Avena sativa) is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other grains). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats make up a large part of the diet of horses and are regularly fed to cattle as well. Oats are also used in some brands of dog and chicken feed.

Uses

Oats have numerous uses in food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola. Oats may also be consumed raw, and cookies with raw oats are becoming popular.

Oats are also occasionally used in several different drinks. In Britain, it is used for brewing beer. Oatmeal stout is one variety brewed using a percentage of oats for the wort. The more rarely used Oat Malt is produced by the Thomas Fawcett & Sons Maltings and was used in the Maclay Oat Malt Stout before Maclay ceased independent brewing operations. A cold, sweet drink made of ground oats and milk is a popular refreshment throughout Latin America. Oatmeal caudle, made of ale and oatmeal with spices was a traditional British drink and a favorite of Oliver Cromwell.

In Scotland a dish called Sowans was made by soaking the husks from oats for a week so that the fine, floury part of the meal remained as sediment to be strained off, boiled and eaten (Gauldie 1981). Oats are also widely used there as a thickener in soups, as barley or rice might be used in other countries.

Oats are also commonly used as feed for horses – as plain whole or rolled oats or as part of a blended food pellet. Cattle are also fed oats, either whole, or ground into a coarse flour using a roller mill, burr mill, or hammer mill.

Soluble fiber

Oat bran is the outer casing of the oat. Its consumption is believed to lower LDL (“bad”) cholesterol, and possibly to reduce the risk of heart disease.

Oats contain more soluble fiber than any other grain, resulting in slower digestion and an extended sensation of fullness. One type of soluble fibre, beta-glucans, has proven to help lower cholesterol.

After reports of research finding that dietary oats can help lower cholesterol, an “oat bran craze” swept the U.S. in the late 1980s, peaking in 1989, when potato chips with added oat bran were marketed. The food fad was short-lived and faded by the early 1990s. The popularity of oatmeal and other oat products again increased after the January 1998 decision by the Food and Drug Administration (FDA) when it issued its final rule allowing a health claim to be made on the labels of foods containing soluble fiber from whole oats (oat bran, oat flour and rolled oats), noting that 3.00 grams of soluble fiber daily from these foods, in conjunction with a diet low in saturated fat, cholesterol, and fat may reduce the risk of heart disease. In order to qualify for the health claim, the whole oat-containing food must provide at least 0.75 grams of soluble fiber per serving. The soluble fiber in whole oats comprises a class of polysaccharidesBeta-D-glucan. known as

Beta-D-glucans, usually referred to as beta-glucans, comprise a class of non-digestible polysaccharides widely found in nature in sources such as grains, barley, yeast, bacteria, algae and mushrooms. In oats, barley and other cereal grains, they are located primarily in the endosperm cell wall.barley, yeast, bacteria, algae and mushrooms. In oats, barley and other cereal grains, they are located primarily in the endosperm cell wall.

Health

Oats are generally considered “healthy”, or a health food, being touted commercially as nutritious. The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food.

Protein

Oat is the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Globulins are characterized by water solubility; because of this property, oats may be turned into milk but not into bread. The more typical cereal proteins such as gluten and zein are prolamines (prolamins). The minor protein of oat is a prolamine; avenin.

Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk, and egg protein The protein content of the hull-less oat kernel (groat) ranges from 12–24%, the highest among cereals.

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Experts urge screening for obesity in kids

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Experts urge screening for obesity in kids

Doctors should screen children and teens between 6 and 18 years for extra pounds, a federal task force recommends.

For children who are found to be obese based on their body mass index (BMI), a standard measure of the relationship between height and weight, the task force also calls for referrals to a comprehensive program that includes dietary advice, physical activity, and behavioral counseling to promote weight loss.

The new recommendations update earlier ones from 2005. Skyrocketing rates of obesity have reached between 12 and 18 percent in 2- to 19-year-olds, increasing up to 6-fold since the 1970s, members of the United States Preventive Services Task Force report in the February issue of the journal Pediatrics. Obesity is linked to the early development of diabetes and high blood pressure.

For their update, the task force reviewed 13 studies of behavioral intervention in 1258 obese children and adolescents.

Moderate- to high-intensity programs, involving more than 25 hours of contact with the child and/or the family over a six-month period, resulted in a decrease in BMI 12 months after the beginning of the intervention.

In addition to dietary and physical activity counseling, effective programs included behavioral-management techniques such as self-monitoring and eating management. However, the programs only worked in children who followed through on treatment.

Harms of screening — for example, adverse effects on growth, eating-disorder pathology, or mental health issues — were judged to be minimal.

It is unclear if the recommendations can be applied to children who are overweight but not obese. And there was no convincing support for interventions that lasted less than 25 hours per six months, or for screening children below age 6.

Yet some experts take issue with what they consider the narrow age bracket of the recommendation.

“The USPSTF falls short of the mark in not recognizing the developmental trajectory of obesity in childhood,” writes Dr. Sandra G. Hassink, from the Dupont Hospital for Children in Wilmington, Delaware, in a related commentary.

Hassink urges pediatricians to screen all children. “Working with families to screen for high-risk nutrition and activity behaviors that contribute to obesity in early childhood must be part of that task,” she writes.

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