Snacks, snacking, and snack foods are difficult to define and study.

The definition of and motivation to

snack depend on external factors such as the time of day, type of food, food availability, and location, among

others. Yet, the impact of frequent eating occasions on health outcomes, including weight gain, remains

largely unknown. The literature suggests that the consumption of nutrient poor snacks may be associated

with high BMI, eating in the absence of hunger, eating away from home or work, social modeling, and food

insecurity. Even though these factors may be associated with poor dietary choices in some populations, the

motivation to snack as well as the health impact of snacking are subject to considerable interindividual

variation, whichh merits further investigation. Because heavily salted, sweetened, and high-fat foods such as

chips, desserts, and sugar-sweetened beverages are still the most popular snacks in several countries, dietary

guidelines could reimage “snack foods” to prevent “snack time” from becoming an occasion for overeating

nutrient-poor foods.

Adequate nutrition early in life is needed for appropriate growth and development. Snacks consumed

throughout the day can be an important contributor to nutrient quality and overall energy targets for young

children. However, a range of factors, including social economic status, education, cultural diversity,

caregiver habits, child preferences, time, media and perceptions of what constitutes a snack, have been

found to infuence caregivers in the provision of snacks for their children (Damen et al., 2019; Dunford &

Popkin, 2018; Haines et al., 2019; Jacquier et al., 2017; Larson et al., 2011; Marx et al., 2016; Younginer et

al., 2016).

As part of the adult diet, snacks provide energy and help increase consumption of critical nutrients. The

strategic selection of fruits, vegetables, and low-fat dairy as snack foods can help improve diet quality.

Snacking can be driven by internal or external cues, such as hunger, time of day, sensory perceptions, social

conventions, and access. Still, snacks and snacking reflect individual decisions, which could be further

influenced through nutrition education and programs. To further advance snack-based research and health

promotion, there is need for a standard, universally recognized definition of snack. This could strengthen the

quality of snack-based information available to both snackers and researchers, and could further progress
development of policies, nutrition programming, ultimately contributing to diet quality, health, and

wellbeing.

The primary constituents of snacks were both’favorable (e.g., fruits) and less favorable foods (e.g. cakes,

sugar/sweets). Snacks eaten at home or at work were generally healthier than snacks consumed during visits

to other private households and snacks consumed at restaurants. Nutritional educators should recommend

healthy snack options and raise awareness of the association between the place of consumption and the

composition of snacks.

Poor snacking behaviour among the younger generation of the region. The various aspects of snacking

behaviour varied across gender, stream of study, and socioeconomic status. The tendency to skip regular

meals and nonvegetarian diet were associated with the poor snacking behaviour among the study population.

RA demographical erudition in this research revealed that most of the male customers are prefer to snacks.

The young adult customers are they would like to purchase the snack items. A snack eaten shortly before

going to bed or during the night may be called a bedtime snack, late night snack, or mid-night snack. There

is a rise in demand of snacks market which drives manufactures to grow and operate in this segment. The

results indicated the total of four factors, which were analyzed quality, price, flavor, availability. The food

product in market in India is becoming more important and competitive to the presence of Indian companies.

In this research most of the customers would like to purchase the snacks they are ready to eat snacks and

they ready to spend money on snacks student eat snacks. Some of the regular customers are also there in

market they eat snacks compared to other foods or meals. To purchase snacks, customers prefer more for

local stores because of easy availability while compare to super market and online. In this research after

analyzing the respondents it is inferred that when customer is buying the products, they should search for the

product almost customer prefer same brand products. In snack, customers they like the snack taste, flavor,

quality of product and also quantity when Customers likes the products, they buy the same product of brand.

A snack is the healthy and nutritional product it has high potential. The customer most prefers healthy
snacks like dry fruits most of the customers are eaten the snacks between meals some of the eat after the

meals. Almost the customers prefer the local stores they purchase snacks in the local store. In this research

the customers spend money on snacks Rs 05 to Rs 20 per day and the most of the customers prefer the small

packs because it is easy to carry. In the market most of the customers would like to prefer the chips in the

industry chips has the highest sales huge income from chips and potato chips also have the demand in the

market.

Poor snacking behaviour among the younger generation of the region. The various aspects of snacking

behaviour varied across gender, stream of study, and socioeconomic status. The tendency to skip regular

meals and nonvegetarian diet were associated with the poor snacking behaviour among the study population.

In general, cost-friendly RTE snack products in the three Indian e-markets contain high amounts of energy,

sugar, sodium, and saturated fat. The study showed a link between the prevalence of non-FVNL ingredients

(i.e., fat/oil, salt, sugar, etc.) and the low healthiness of the products. These results increase concerns about

health issues associated with overconsumption of existing snacks that can lead to an increased risk of

developing non-communicable diseases in the upcoming years.

Students’ snack consumption is determined not only by personal and interpersonal factors, but also by

environmental factors. Education and awareness about the benefits of healthy snacks and the serious short-

and long-term consequences of unhealthy snacks can be effective strategies for promoting healthy snack

consumption among students. Environmental modifications might also turn school environment into a

pleasant place for healthy snack consumption and make snack consumption a pleasurable experience for

students.

Snack intake among this sample of US college students with overweight/obesity was significantly

influenced by gender, socioeconomic status, stress, and convenience. Male students had lower odds of

usually consuming unhealthy snacks. A lower income was associated with higher odds of having unhealthy

snacks more accessible. As stress increased, the consumption of snacks increased as well. Higher
accessibility to unhealthy snacks was associated with a higher snack frequency per day. Given the high

prevalence of unhealthy snack intakes in college students in the US (before the pandemic), the knowledge

gained from this study may be used to design and implement tailored programs that promote behavior

change to improve snack intake in college students similar to the present study. Future studies could benefit

from incorporating a larger sample and from evaluating changes of snack intake with the pandemic.

Higher daily energy and nutrient intakes among snackers compared to non-snackers. Pastries and cookies,

biscuits, breads, and sugar-sweetened beverages were the most commonly consumed items reported.

Healthy food choices such as fruits and other nutrient-dense foods need to be promoted during snack time

among children. Findings may help contribute to developing guidance for healthcare providers, parents, and

caregivers on healthy snacking for children and may direct specific food and nutrition policies toward

improving the dietary quality of snacks in this population.

Providing nutritious drinks and snacks to toddlers and limiting the provision of sugary drinks and processed

sweet and salty snacks are critical for the development of Life-long healthy food preferences.

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• PERCEPTIONS IN PURCHASE OF BRANDED SNACKS IN SMALL CITIES OF INDIA