Defining Snacking Society for Nutrition Education
July 25th, 2010
Danielle Dalheim, RD 1
Healthy Snacking Research Center
•RDs on staff
–Nutrition Science and Regulatory Affairs
•Kari Hecker Ryan, PhD, RD
•Danielle Dalheim, RD
–Mission Statement
•To develop and disseminate scientific information to support R&D product development in Health and Wellness
2
Today’s presentation
1. What is a snack anyway? 2. Consequences of the lack of a universal definition
3. Gaps in the literature 4. How Frito‐Lay defines snacking 5. New Products from Frito‐Lay
?
What is a snack anyway? 4
What is Snacking How do you define snacking? How do you define a snack? 5
What is a snack anyway? Snacking definitions that have been used in the literature
Source: Gregori & Maffeis JADA
2007;107:562
Nutrition Profiling
Snacks are identified by their quality and composition
Time of Consumption
Snacks are identified by their time of consumption (e.g., other than 8:00 – 10:00, 12:00 – 2:00 & 6:00 – 8:00)
Food Clusters
Snacks are identified as foods eaten at times other than meals (i.e., foods consumed in clusters) 90 90 kcal per kcal per
occasion
occasion
375 kcal per occasion
Five energy/interval categories
Self‐Designation by Consumers
Foods are defined as meals or snacks by study participants
Eating Frequency
The number of eating occasions per day is used as a surrogate definition of snacking
Source: Kirk Proc Nutr Soc 2000;59:349
None
A recent assessment of the literature showed that only 12 of 26 observational studies designed to examine the possible association between snacking and various weight management parameters provided any type of a definition for this practice. What is a snack anyway? Snacking mindfully vs. mindless snacking
Snacking mindfully
• A mid‐morning snack to tide you over until lunch
• A protein‐rich bar after exercise
• A savory snack as an evening treat
• Warm milk and cookies before bed
Mindless snacking
• Cookies served at an afternoon meeting break
• Eating in response to stress • Eating due to cultural or social cues
• Mindless munching in front of the TV
What is a snack anyway? Snacking per se vs. “snack foods” as part of a meal
meal
Energy intake (kcal) per day of foods eaten as snacks or with meals among subjects in the 1994‐96 CSFII age 2 and above
Food
Meals
Snacks
Burgers
35.9
2.1
Candy
6.5
22.8
Desserts
86.6
83.8
French fries
39.2
2.1
Milk (low & med fat)
94.7
24.3
Savory snacks
39.2
43.0
Soft drinks
71.8
30.2
Source: Nielsen et al. Obesity Res 2002;10:370
What is a snack anyway? Solid vs. liquid snacks
Energy consumption at lunch which included a compulsory beverage
among 44 women
Source: DellaValle Appetite 2005;44:187
Consequences of the lack of a universal definition 16
Trends in Snacking
Casual inspection of the data suggests that consumption of snack foods may be increasing, but assessment of the practice of snacking per se is less straightforward.
Source: Jahns et al. J Ped
2001;138:493
Trends in Snacking
Reference
Definition
used
Jahns et al. J Ped 2001;138:493
Self-report
Zizza et al. Prevent Med 2001;32:303
Self-report
Nielsen et al. Obes Res 2002;10:370
Self-report
Nielsen & Popkin JAMA 2003;289:450
Self-report
Nicklas et al. Am J Epi 2001;153:969
None
(Select foods)
Nicklas et al. J Am Col Nutr 20:599
None
(Select foods)
Nicklas et al. JADA 2004;104:753
None
(Select foods)
Nicklas et al. JADA 2004;104:1127
None
(Select foods)
Snacking
vs.
meals?
Isolated
beverages?
Trends in Snacking
Reference
Definition
used
Jahns et al. J Ped 2001;138:493
Self-report
Zizza et al. Prevent Med 2001;32:303
Self-reportd Snacking
vs.
meals?
he nd s
i
u
g
Nielsen et al. Obes Res 2002;10:370
in king a
tSelf-report
s
i
d
ac ing es lSelf-report
n
i
s
Nielsen & Popkin JAMA 2003;289:450
d
u
o st mindfu t snack
N
Nicklas et al. Am J Epi 2001;153:969
n None
een rimina(Select
w
t
foods)
be ndisc
i
Nicklas et al. J Am Col Nutr 20:599
None
(Select foods)
Nicklas et al. JADA 2004;104:753
None
(Select foods)
Nicklas et al. JADA 2004;104:1127
None
(Select foods)
Isolated
beverages?
Trends in Snacking
Changes in the consumption of “snack foods” tend to be greater at meals compared to snacking occasions based on CSFII data
Food
∆ Meals
(1991 vs. 1996)
∆ Snacks
(1991 vs. 1996)
∆ % kcal
% kcal
∆ % kcal
% kcal
4.8
0.1
-14.3
-0.1
33.3
0.1
20.3
1.1
Desserts
1.9
0.1
-6.6
-1.7
French fries
9.0
0.2
20.0
0.1
Milk (low & med fat)
-20.5
-1.5
-15.8
-1.3
Savory snacks
26.3
0.5
10.8
1.2
Soft drinks
37.5
1.2
-4.4
-0.4
Burgers
Candy
Source: Nielsen et al. Obesity Res 2002;10:370
Trends in Snacking
Other limitations regarding the data on “snacking” trends
• The most recent data were published in 2004
• Cross‐sectional data do not allow trends within individuals to be assessed
• The food intake data are conflicting
Girls (6-11 years)
Energy
intake/d
Boys (6-11 years)
1989-91
1994-98
P-value
1989-91
1994-98
P-value
1,832
1,825
NSD
1,891
2,050
NSD
Source: Enns et al. Fam Econ Nutr Rev 2002;14:65
Snacking and Weight Management
Snacking and Weight Management
However numerous review papers that have assessed the data have concluded there is not evidence of a positive association between snacking and obesity/body weight
Snacking and Weight Management
Other review papers that have concluded there is no proven association between snacking/meal frequency and parameters of obesity Snacking and Weight Management
Association of snacking patterns with BMI at least 30 kg/m2 among 37,530 adult participants in the 1999‐2002 NHANES
Parameter
β (p-value)
Corrected for eight
potential confounders
Number of eating episodes
Corrected for eight
potential confounders
plus under-reporting
-0.007 (p<0.0001)
-0.02 (p = 0.02)
Mentioned a snack
-0.10 (p = 0.06)
0.01 (p = 0.8)
Number of snacking episodes
-0.05 (p<0.0001)
-0.02(p = 0.06)
Source: AJCN 2006;84:1215
Snacking and Weight Management
Observational studies that used designation by participants as a definition of snacking
Reference
S vs.
M?
Bev
?
Design
Findings
Hampl et al. J Hum Nutr Diet 2003;16:3
Cross-S
No association
Huang et al. Obes Res 2004;12:1875
Cross-S
No association
Nicklas et al. JADA 2004;104:1127
Cross-S
No association
Case-cont
+ assn obese men only
Cross-S
Positive association
Kant & Graubard AJCN 2006;84:1215
Cross-S
No association
Howarth et al. Int J Obes 2007;31:675
Cross-S
+ assn 20-50 yrs only
Keski-Rahkonen et al. EJCN 2007;61:822
Cross-S
Positive association
Lioret et al. J Nutr 2008;138:101
Cross-S
+ snacking & sedentary
lifestyle
Betreus-Forslund Int J Obes 2005;29:711
Scherwitz & Kesten Explore 2005;1:342
?
?
Snacking and Weight Management
Observational studies that used investigator analysis of eating patterns as a definition of snacking
Reference
S vs.
M?
Bev
?
Design
Findings
Basdevant et al. Appetite 1993;21:17
Cross-S
No association
Whybrow J Hum Nutr Diet 1997;10:237
Cross-S
No association
Nicklas et al. Am J Prev Med 2003;25:9
Cross-S
+ total wt. of food
No assn. # snacks/d
Snacking and Weight Management
Observational studies that used non‐objective nutritional criteria as a definition of snacking
Reference
S vs.
M?
Bev
?
Design
Findings
McCrory et al. AJCN 1999;69:440
Cross-S
No association
Barker et al. Appetite 2000;35:161
Cross-S
Inverse association?
Kant AJCN 2000;72:929
Cross-S
No association
Neuhouser et al. JADA 2000:100:576
Cross-S
No association
Tanasescu et al. J Nutr 2000;130:1734
Case-cont
No association
Kant Arch Ped Adolesc Med 2003;157:789
Cross-S
No association
Field et al. Int J Obes 2004;28:1210
Pro cohort
No association
Phillips et al. Obes Res 2004;12:461
Pro cohort
No association
McCarthy et al. Int J Obes 2006;30:993
Cross-S
Positive association
Colapinto et al. JADA 2007;107:1183
Cross-S
No association
Snoek et al. Scand J Psychol 2007;48:23
Cross-S
Inverse association
Li & Wang J Nutr 2008;138:94
Pro cohort
Inverse association
Snacking and Weight Management
Observational studies that used meal frequency as a surrogate definition of snacking
Source: Kirk Proc Nutr Soc 2000;59:349
Gaps in the Literature
Some Key Needs/Questions
•A universal definition of snacking is needed to assist in the design of future research and to facilitate comparison between studies
•What is the energy/nutrient content of snacking per se?
•Do foods & beverages consumed as snacks vs. meals differentially affect energy intake, anthropometric measurements and other factors?
Overall Conclusions
•Snacking is a popular practice that is probably increasing but it is difficult to be sure.
•There is no conclusive evidence to show that snacking causes obesity regardless of the lack of a definition.
•Evidence‐based guidelines for healthy mindful snacking based on a universal definition are needed to guide health professionals as well as consumers. Proposed Definition
A snack is composed of solid food(s), including those typically eaten with a utensil (with or without a beverage) that occurs between habitual meal occasions for the individual, is not a substitute for a meal and provides substantially fewer calories than would be consumed in a typical meal. 33
How Frito‐Lay Defines Snacking 34
Pending Research In Press….. •Snacking Definitions: Impact of the Literature and Dietary Recommendations –Guy Johnson and Harvey Anderson –Critical Reviews in Food Science and Nutrition –Illustrates the problems caused by the lack of a universal definition of snacking to be used in research 35
Recent Publication •Snacking is Associated with Reduced Risk for Overweight and Reduced Abdominal Obesity in Adolescents: NHANES, 1999‐2004
–Debra Keast, Teresa Nicklas, Carol O’Neil
–American Journal of Clinical Nutrition – June 2010 •Examined the associations of snacking with weight status and abdominal obesity in adolescents 12–18 y of age (n = 5811).
–24 hour diet recalls
–Snacking identified by self‐reporting
–Classified by # of snacks per day and % of energy from snacks 36
Recent Publication Mean weight, BMI, the percentile of BMI‐for‐age, and waist circumference were all inversely associated with snacking frequency
Prevalence of overweight and abdominal obesity also decrease as # of snacks per day increased 37
Recent Publication Anthropometric measures and obesity are inversely associated with % of energy from snacks as well
Conclusion: Adolescent snackers, compared with non‐
snackers, were less likely to be overweight or obese and less likely to have abdominal obesity. 38
Nutrition Contributions Snack foods consistently provide significant amounts of key nutrients and food groups
Sources of Whole Grains in adolescent diets Harnack et al, 2007
39
Nutrition Contributions Snack foods are a significant source of Vitamin E Talegawkar et al, 2007 40
Nutrition Contributions Snack foods are significant sources of Fiber Stroehla et al, 2007 41
Nutrition Contributions Snack foods are significant sources of Iron Stroehla et al, 2007 42
Nutrition Contributions Snack foods are significant sources of Vitamin C Stroehla et al, 2007 43
Frito-Lay has a long history
of leading healthier snacking
33% Less Fat
Trans Fats
Out
Whole grain
’87
‘89
‘90
‘91
Made With
Vegetables
Tropical Oils Out
‘92
Reduced
No Fat
Fat
Half Calories
Reduced Fat
‘93
Fat Free
‘94
‘95
‘96
Reduced Fat
‘97
‘98
‘99
No Fat
‘00
‘01
‘02
‘03 ‘04 ‘05 ‘06 ’07 ’08 ’09 ‘10
Natural/
Organic
Reduced
Fat
Less Fat/
Fewer Calories
Tostitos
Pita &
WG
Bagel Chips
Portion Sunflower
Oil Lightly
Control
Salted
Portion
Less Fat/
Control
Fewer Calories
44
44
Our Good Food Story
We have already made significant improvements
<1987
1987‐2002
2002‐present
Sat
Sat
Fats Good
Fats Palm oil
Sat
Fats Good
Fats Trans
Fats PH soybean oil
Cottonseed oil
Fats Good
Fats Corn, Sunflower, Soybean, and
Canola Oil
45
Better Than You Think
Nutrition Facts
Our nutritional profile is better than you think
Serving size 1 oz. (28g/About 15 chips)
Amount Per Serving
Calories 150
Calories from Fat 90
% Daily Value
Total Fat 10g
Saturated Fat 1g
15%
Calories/serving comparable to other snack foods
5%
9 out of 10 grams of fat are MUFAs and PUFAs
Monounsaturated Fat 4.5g
Polyunsaturated Fat 4.5g
0 grams trans fat
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 180mg
7%
Potassium 330 mg
9%
Total Carbohydrate 15g
5%
Dietary Fiber 1g
Comparable sodium to a slice of white bread
5%
Sugars 2g
Protein 2g
Vitamin E 6%
Vitamin C 10%
Vitamin B6 4%
Magnesium 4% Niacin 6%
Iron 2%
Nutrients inherent to potatoes and healthy oils
46
The “Salty” Snack Chip Story
Are they really “Salty” Snacks?
•Despite their salty taste, chips are comparable to other foods, such as breads and cereals. •A chip tastes saltier because the salt is on the chip’s surface while other foods mix in and bake the salt which hides its taste.
47
SODIUM COMPARISONS OF FRITO‐LAY PRODUCTS AND COMMONLY CONSUMED FOODS AND SNACKS
LEADING FRITO‐LAY PRODUCTS AVERAGE SERVING OF COMMON FOODS* AVERAGE SERVING OF COMMON SNACKS* Tostitos Restaurant Style Tortilla Chips (120mg/oz)
Fruit yogurt (140 mg/cup)
Trail mix (170mg/ ½ cup)
SunChips Multigrain Snacks Original (120 mg/oz)
Whole wheat English muffin (155mg/half)
Microwave popcorn (120mg/3 cups)
Ruffles Potato Chips (160 mg/oz)
White bread (170 mg/slice)
Graham crackers (190mg/2 sheets)
Fritos Corn Chips (160 mg/oz)
Angel food cake (210mg/piece)
Wheat crackers (225 mg/oz)
Lay’s Classic Potato Chips (180 mg/oz)
Ready‐to‐eat corn flakes cereal (265 mg/cup)
Goldfish‐shaped cheese‐flavored crackers (240mg/oz)
Doritos Nacho Cheese Tortilla Chips (180 mg/oz)
Plain bagel (380 mg/3oz)
Snack mix [pretzels, rye chips, mini breadsticks, wheat crisps] (380mg/ 2/3 cup)
Cheetos Crunchy Cheese Flavored Snacks (290 mg/oz)
Cottage cheese (460 mg/4oz)
Pretzel sticks (560mg/oz)
48
We’re Made with Simple Ingredients
Potatoes or Corn
Heart Healthy Oils
Salt and/or Seasoning
49
Why Feature Farm‐Grown Ingredients?
•Underscore the simple ingredients
•Help consumers realize what goes into our chips
•Products are a source of important nutrients: potassium, iron, C and E
•In a 10 oz bag (about 10 servings) of Lay’s® Classic there are about: 4.5 medium potatoes 7 tsp oil 0.7 tsp salt 50
Dual Labeling 2.5 oz 51
Portion Control 52
Perfect Pairings
• We promote chips as a vehicle to get more
vegetables and legumes into the diet by
pairing with dips
–
–
–
–
Tostitos with Salsa
Fritos with Bean Dip
Stacy’s with Hummus
Tostitos with Guacamole
53
Culinary Innovation Center • Directed by Certified
Research Chef Stephen Kalil
– combine culinary arts, science and technology, together known as “culinology”, to recreate eating experiences – Use spice and flavorings to develop satisfying and unique flavors, without using as much sodium Average of 25% less sodium than current Lay’s and Wavy Lay’s 54
SnackSense.com
Downloadable Materials
55
Licensetosnack.com Tools to Help Educate Consumers
Tools to Help Educate Consumers
New Products Preview
59
Product News
8 grams of Whole Grain Lightly Salted
50% Less Sodium Good Source of Fiber 60
Tostitos with 8 grams of Whole Grains
Restaurant Style Crispy Rounds
Bite Size Rounds Scoops! Hint of Lime Restaurant Style Hint of Jalapeno Scoops!
Dipping Strips 22 million pounds of whole grains added to the American diet every year! 61
Lightly Salted
50% less sodium 90 mg
80 mg
80 mg
62
SunChips with Fiber
Now a good source of Fiber! 63
Conclusion
• More research is needed to study the practice of snacking and its benefits, based on an agreed upon definition. •There is not conclusive evidence to show that the practice of snacking causes obesity, in fact it may even be beneficial for weight management.
• New snacking research will help support the place for “salty snacks” in a balanced diet, and Frito‐Lay will continue to innovate and provide our consumers with healthier snack options.
64
What questions do you have?
65