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This study investigates a particular food practice which takes place in the playground at school: the afternoon snack. During this special moment, children are free to share and swap their snacks, according to their affinities. The study aims to demonstrate how this food consumption is part of the process of children's socialization.

This paper relies on an ethnographic study of children's behaviour during snack time. Two primary schools representing two different social backgrounds are compared. Pupils are aged from six to ten years. The systematic review of children's snacks during a three-month observation period in each school allowed the author to transform the qualitative observations into quantitative data.

The trading of snacks between children gives rise to entire networks, strategies of exchange and sometimes even snacks theft. The food exchanges act as an indicator of social relationships between the kids. In this regard, snack time teaches us even more about children's behavior and socialization. There are two reasons for that, the first one is that the products consumed are chosen, either by the parents or the children themselves and has nothing to do with the lunch served by the school. The second one is that it is a particularly pleasant moment for them, as it is a time for sweet food shared with their peers.

This is a limited monograph of the snacking behaviour of 20 children with the highest attendance to afterschool study.

The originality of that study is to focus on a space-time and a school food practice that are not often investigated by researchers.

The aim of this article is to examine the perception of various snack alternatives and the relevant negative and positive associations they may have with key adult groups, including any potential barriers and drivers relating to the uptake of healthier snack options.

The approach takes the form of a qualitative focus group study involving a series of key adult consumer groups, including those deemed more likely and those less likely to take up healthy snack options.

Despite increased health factor awareness across key adult snacking groups, there remains a perception of food “snacks” as a worthwhile, if basically unhealthy, “treat” within their overall food consumption. Many adults did show some concerns about specific diet and health‐related aspects of many snack products and would like to be tempted by healthier versions. Amongst the drivers for healthy snack uptake, local source attributes were generally rated highly by all; these and other “natural” and “healthy” snack claims, including fairtrade and organic labels, were positively received provided that the key, hedonic “treat” experience attributes could still be delivered. When considering the provision of snacks for children, the customers' choice processes appeared to be much more health‐based, showing apparent “nest” snack choice behaviours – or stronger “nesting” behaviours in mothers of young children.

The study was restricted to a relatively small sample in an area limited to the county of Dorset in the South of England, potentially more focused on countryside local foods.

Areas of marketing focus are suggested that could promote healthy snack choices in adult consumers.

The paper examines snacks within the desired snack experience dimensions of key consumer groups and suggests key attributes, associations and thinking‐processes behind healthy snack choice behaviours.

This paper aims to examine the perceptions of the visual packaging of snacks and nutrition knowledge among preschool children. Packages serve as persuasive media at the point of purchase.

In this paper 13 interviews with four-year-olds were conducted. Children sorted seven snacks that implied fruit into categories based on perceptions of fun, taste, parent’s choice and “nutrition”. Children also drew trees with food that would make them healthy or not healthy.

Children attended to the package elements more than the product. All children selected the character fruit snack as their preferred choice; however, perceptions for fun and taste varied among snacks. Perceptions of healthiness showed evidence of heuristics (e.g. sugar = bad; fruit = good). Some children were able to understand that their parents’ choices may be different from their own.

Because of the small sample size, it is not possible to generalize results to all children. Children seemed to understand that the character may not convey “healthy” or “taste”, but they still chose the snack with a character.

Children as young as four can understand nutrition heuristics and may/may not use those heuristics in product preferences.

Children may be able to reason about their own preferences and others’ preferences at a preoperational stage of development.

Previous research indicates that older children are attracted by characters. The findings show that younger children also prefer characters but may be capable of disentangling the various associations of “characters”.

Vending machines (VMs) provide quick access for snack foods and beverages for students during their study days. These vended foods have been reported to affect the student's nutritional status and contributing to obesity by increasing the caloric intake. This study aimed to evaluate the nutritional value of snacks and beverages provided by VM at the university campuses.

A cross-sectional observational study in one large urban university with four campuses was conducted. In total, 55 VMs were found distributed over 50 buildings of the four university campuses. Of the vending slots surveyed, only 57 snacks and beverage food items were found repeated. These items were vended and analyzed using nutrient databases, and their nutritional quality was assessed using nutrient adequacy ratio and nutritional quality score.

Most vended snacks were salty (77%) and sweet (23%). Neither snacks nor beverages were nutrient-dense, and the majority (65%) of snacks and beverages were calorie-dense, with high contents of sugar, sodium and saturated fat; while they were low in vitamins C and A, calcium, iron, sodium, protein and dietary fibers. None of the vended beverages met the low calorie, low sugars and high-fiber criteria.

One limitation of the current work is represented in the fact that VM snacks and beverages are not fixed throughout the year days, and exposed to continuous changes, depending on the customers' attitudes and economic and financial considerations related to the operating contractor company and the customer students. Thus, a continuous, long-term evaluation is suggested to be conducted for a more representative and reflective evaluation of the nutritional quality of vended snacks and beverages.

Poor nutritional quality has been found for vended foods. Healthier food options should be provided to improve students' dietary intake.

Attention has to be directed toward the nutritional quality of VM foods, and how to provide adolescents and young adults with healthy options.

This is the first study conducted in the United Arab Emirates (UAE) and Gulf Cooperation Council countries (GCC) assessing the nutritional value of vending machine foods in university settings.

Snacks at work are often of poor dietary quality. The main objective of the current study is to examine the effect of making vegetable snacks available at workplace meetings on consumption.

In three between-subjects field experiments conducted at a hospital and three ministries in the Netherlands, with meeting as the unit of condition assignment, attendees were exposed to an assortment of vegetables, varying in vegetable variety and presence of promotional leaflet in study 1 (N = 136 meetings), serving container in study 2 (N = 88 meetings) and additional presence of cookies in study 3 (N = 88 meetings). Consumption of vegetables and cookies was measured at meeting level to assess grams consumed per person.

Across the three studies, average consumption per meeting attendee was 74 g (SD = 43) for study 1; 78 g (SD = 43) for study 2 and 87 g (SD = 35) for study 3. In the first study, manipulation of perceived variety and information leaflets did not affect intake. In the second study, significantly more vegetables were eaten when they were offered in single sized portions (M = 97 g, SD = 45) versus in a shared multiple portions bowl (63 g, SD = 38) (p < 0.001). In the third study, no effect was found of the additional availability of cookies on vegetable consumption during the meeting.

The present studies show how availability of vegetables at unconventional occasions makes meeting attendants consume considerable portions of vegetables on average. As such, offering healthy snacks at the workplace may be a valuable part of workplace health promotion programs and positively change the “office cake culture”.

Vegetable intake is less than recommended in many countries worldwide. Many snacking occasions are at work, which makes office meetings a potential consumption occasion to encourage vegetable intake. Hence, the aim of this study is to examine whether free availability of vegetable snacks during meetings contributes to their consumption among meeting attendees and under what conditions consumption is optimal.

The objective of this study is to investigate the role of mothers in administering afternoon snacks to children aged between 6 and 10. Through an exploratory analysis, this study aims at identifying how sociodemographic characteristics of mothers and children and objective and subjective nutritional awareness of the parent influences healthy or unhealthy food choices for the children.

An online survey was submitted to 242 mothers of children attending primary school. Non-parametric correlation using Spearman's coefficient was adopted as an exploratory analysis tool.

The analysis shows that the mothers' level of education and income influence the purchase of snack products. More permissive parents tend to be less well-off, have more than one child and also purchase sweet treats, salty snacks, and sugary drinks more frequently. Furthermore, the results show that parents' perceived subjective awareness is actually lower than their objective awareness, but also that both types of knowledge positively influence the purchase of healthy snacks.

There is extensive research documenting the importance of parents in reducing the risk of obesity; however, their influence on snack intake has not been widely discussed. Furthermore, the association between the occurrence of obesity and parents' behaviour regarding their children's snacking remains unclear. To bridge this gap, this study focuses on a meal which is often linked to poor eating habits: the afternoon snack.

The purpose of this paper is to explore peer influence and the social and symbolic meaning that adolescents (10 to 16 years) attach to snacks; to investigate the relative influence of peer influence compared to personal factors in explaining perceived importance of snack attributes; and to investigate age and gender differences in the peer influence process.

A web‐based survey distributed via e‐mail was combined with follow‐up focus groups including adolescents aged 10 to 16 years in Denmark.

The survey results show that the youngest adolescents and the girls perceived the highest influence from peers, and that peer social influence has more effect on what adolescents perceive as important snack attributes as compared to more personal factors. The focus group results show that adolescents purchase and consume snacks that support their self‐image when socializing with other peers.

Future research should measure other aspects of peer influence and related social aspects regarding consumption settings.

The results in this paper may be useful to marketers developing social marketing campaigns aiming at reducing bullying among adolescents or promoting healthy snacking.

Moreover, the results may help generate societal emphasis on the importance of social and self‐image aspects in consumption settings when it comes to adolescent snacking behaviour, healthy food choices and social development.

The originality lies in the emphasis on social and self‐image aspects.

The pleasantness of a food declines with consumption and this phenomenon has been demonstrated reliably in the short‐term. To investigate long‐term effects of repeat consumption on pleasantness, preference and intake, 21 volunteers consumed either a salty snack (french fries) or sweet snack (chocolate) every day for 15 days. Four dependent variables were measured: pleasantness ratings, ranked preference, frequency of consumption and ad libitum intake. Daily pleasantness of taste ratings decreased across the exposure period only for chocolate. Ranked preference for chocolate declined during the sweet snack condition and increased during the salty snack condition. Preference for french fries remained the same during the salty snack condition and increased during the sweet snack condition. Frequency of consuming chocolate outside the laboratory decreased during the sweet snack exposure. No such pattern was found for french fries in either condition. Ad libitum intake in the laboratory remained the same over time for both foods. Short‐term sensory‐specific satiety within the eating episode was consistent over time. Therefore, long‐term monotony effects were found only for pleasantness, preference and frequency of eating chocolate following repeated exposure, but these changes had no impact on ad libitum intake. Systematic, repeat exposure to a single food provides a useful paradigm for investigating the development of monotony.

A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature on its physicochemical properties and on the content of bioactive compounds has been studied. This research aims to recommend the consumer, and therefore the manufacturer, the best conditions for home storage of this product, keeping its nutritional quality and antioxidant capacity, as well as maintaining its colour and crispness.

The water content, water activity, hygroscopicity, crispness, colour, vitamin C, β-carotene, total phenolic compounds and antioxidant activity were characterised both when the orange snack was newly obtained and after one, two and six months of storage inside zipper bags, at 4 and 20 ºC.

The results indicated that, in these conditions, the orange snack increased its water content, causing a loss in both its porosity and its characteristic crispness. Nevertheless, the bioactive compounds remained stable throughout the storage period, with the exception of β-carotene, the content of which decreased markedly when the orange snack was stored at 20 ºC.

Few studies have evaluated the stability of food products during home storage. The findings showed that the maximum storage time to ensure a proper texture of the orange snack studied is between two and six months, both at 4 and 20 ºC. However, from the point of view of the conservation of both vitamin C and, especially, of β-carotene, it is recommended that this product be stored in refrigeration.

The study demonstrates the viability of situational segmentation in a market outside the USA. A number of situational segmentation studies in the USA have examined the snacking market. This study examines situational segmentation opportunities in the context of the Japanese snacking market. The study attempts to delineate a situationally‐defined market structure for a broadly defined array of snack products. This is done by characterizing 18 snacks in terms of pertinent situational factors via dummy variable regression analysis; and grouping the snacks in terms of the similarity of their situational characterizations via cluster analysis. The study reveals four multi‐product snack segments, including solitary snacking cluster, socializing ensemble cluster, high gravity socialization cluster, and morning home snack. The results show that situational segmentation is as effective in complementing more traditional segmentation approaches in Japan as it is in the USA.