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Briefly reviews issues of palatability, food composition, energy metabolism, and eating behaviour in relation to overeating and obesity, with a particular emphasis on the possible role of popular, sweet and high‐fat “snack” foods. Consumption of such foods may be one contributor to a high overall dietary fat intake. However, while it is increasingly clear that relative intakes of fat (but not carbohydrate) may be causally associated with the development of obesity, it is difficult to relate this condition to the consumption of any single food or food group. Many popular “snack” foods present problems of control for individuals attempting to restrict or reduce their energy intakes and, by virtue of the high fat content and energy density of such foods, they may be viewed as possible contributors to overeating amongst susceptible individuals.

Reports on a three‐phase Ministry of Agriculture, Fisheries and Food‐funded study which aimed to identify beliefs and attitudes that may act as barriers to increased fruit and vegetable consumption and to identify strategies which could be used to encourage increased consumption through public health messages.