Cool snacks: A cross-disciplinary approach to healthier snacks for adolescents
Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a p...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Grunert, Klaus G. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016transfer abstract |
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| Umfang: |
11 |
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| Übergeordnetes Werk: |
Enthalten in: Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors - LaBar, J.A. ELSEVIER, 2016transfer abstract, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:47 ; year:2016 ; pages:82-92 ; extent:11 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.tifs.2015.10.009 |
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| Katalog-ID: |
ELV029856655 |
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| 520 | |a Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. | ||
| 520 | |a Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. | ||
| 700 | 1 | |a Brock, Steen |4 oth | |
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10.1016/j.tifs.2015.10.009 doi GBVA2016014000023.pica (DE-627)ELV029856655 (ELSEVIER)S0924-2244(15)00233-2 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 550 VZ 540 VZ 35.18 bkl Grunert, Klaus G. verfasserin aut Cool snacks: A cross-disciplinary approach to healthier snacks for adolescents 2016transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. Brock, Steen oth Brunsø, Karen oth Christiansen, Tenna oth Edelenbos, Merete oth Kastberg, Hanne oth Strøm Krogager, Stinne Gunder oth Mielby, Line Holler oth Povlsen, Karen Klitgaard oth Enthalten in Elsevier Science LaBar, J.A. ELSEVIER Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors 2016transfer abstract Amsterdam [u.a.] (DE-627)ELV019504039 volume:47 year:2016 pages:82-92 extent:11 https://doi.org/10.1016/j.tifs.2015.10.009 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_11 GBV_ILN_70 GBV_ILN_2190 35.18 Kolloidchemie Grenzflächenchemie VZ AR 47 2016 82-92 11 045F 630 |
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10.1016/j.tifs.2015.10.009 doi GBVA2016014000023.pica (DE-627)ELV029856655 (ELSEVIER)S0924-2244(15)00233-2 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 550 VZ 540 VZ 35.18 bkl Grunert, Klaus G. verfasserin aut Cool snacks: A cross-disciplinary approach to healthier snacks for adolescents 2016transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. Brock, Steen oth Brunsø, Karen oth Christiansen, Tenna oth Edelenbos, Merete oth Kastberg, Hanne oth Strøm Krogager, Stinne Gunder oth Mielby, Line Holler oth Povlsen, Karen Klitgaard oth Enthalten in Elsevier Science LaBar, J.A. ELSEVIER Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors 2016transfer abstract Amsterdam [u.a.] (DE-627)ELV019504039 volume:47 year:2016 pages:82-92 extent:11 https://doi.org/10.1016/j.tifs.2015.10.009 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_11 GBV_ILN_70 GBV_ILN_2190 35.18 Kolloidchemie Grenzflächenchemie VZ AR 47 2016 82-92 11 045F 630 |
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10.1016/j.tifs.2015.10.009 doi GBVA2016014000023.pica (DE-627)ELV029856655 (ELSEVIER)S0924-2244(15)00233-2 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 550 VZ 540 VZ 35.18 bkl Grunert, Klaus G. verfasserin aut Cool snacks: A cross-disciplinary approach to healthier snacks for adolescents 2016transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. Brock, Steen oth Brunsø, Karen oth Christiansen, Tenna oth Edelenbos, Merete oth Kastberg, Hanne oth Strøm Krogager, Stinne Gunder oth Mielby, Line Holler oth Povlsen, Karen Klitgaard oth Enthalten in Elsevier Science LaBar, J.A. ELSEVIER Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors 2016transfer abstract Amsterdam [u.a.] (DE-627)ELV019504039 volume:47 year:2016 pages:82-92 extent:11 https://doi.org/10.1016/j.tifs.2015.10.009 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_11 GBV_ILN_70 GBV_ILN_2190 35.18 Kolloidchemie Grenzflächenchemie VZ AR 47 2016 82-92 11 045F 630 |
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10.1016/j.tifs.2015.10.009 doi GBVA2016014000023.pica (DE-627)ELV029856655 (ELSEVIER)S0924-2244(15)00233-2 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 550 VZ 540 VZ 35.18 bkl Grunert, Klaus G. verfasserin aut Cool snacks: A cross-disciplinary approach to healthier snacks for adolescents 2016transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. Brock, Steen oth Brunsø, Karen oth Christiansen, Tenna oth Edelenbos, Merete oth Kastberg, Hanne oth Strøm Krogager, Stinne Gunder oth Mielby, Line Holler oth Povlsen, Karen Klitgaard oth Enthalten in Elsevier Science LaBar, J.A. ELSEVIER Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors 2016transfer abstract Amsterdam [u.a.] (DE-627)ELV019504039 volume:47 year:2016 pages:82-92 extent:11 https://doi.org/10.1016/j.tifs.2015.10.009 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_11 GBV_ILN_70 GBV_ILN_2190 35.18 Kolloidchemie Grenzflächenchemie VZ AR 47 2016 82-92 11 045F 630 |
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10.1016/j.tifs.2015.10.009 doi GBVA2016014000023.pica (DE-627)ELV029856655 (ELSEVIER)S0924-2244(15)00233-2 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 550 VZ 540 VZ 35.18 bkl Grunert, Klaus G. verfasserin aut Cool snacks: A cross-disciplinary approach to healthier snacks for adolescents 2016transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. Brock, Steen oth Brunsø, Karen oth Christiansen, Tenna oth Edelenbos, Merete oth Kastberg, Hanne oth Strøm Krogager, Stinne Gunder oth Mielby, Line Holler oth Povlsen, Karen Klitgaard oth Enthalten in Elsevier Science LaBar, J.A. ELSEVIER Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors 2016transfer abstract Amsterdam [u.a.] (DE-627)ELV019504039 volume:47 year:2016 pages:82-92 extent:11 https://doi.org/10.1016/j.tifs.2015.10.009 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_11 GBV_ILN_70 GBV_ILN_2190 35.18 Kolloidchemie Grenzflächenchemie VZ AR 47 2016 82-92 11 045F 630 |
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Enthalten in Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors Amsterdam [u.a.] volume:47 year:2016 pages:82-92 extent:11 |
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Enthalten in Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors Amsterdam [u.a.] volume:47 year:2016 pages:82-92 extent:11 |
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Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors |
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Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. |
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Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. |
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Young people snack and their snacking habits are not always healthy. We address the questions whether it is possible to develop a new snack product that adolescents will find attractive, even though it is based on ingredients as healthy as fruits and vegetables, and we argue that developing such a product requires an interdisciplinary effort where researchers with backgrounds in psychology, anthropology, media science, philosophy, sensory science and food science join forces. We present the COOL SNACKS project, where such a blend of competences was used first to obtain thorough insight into young people's snacking behaviour and then to develop and test new, healthier snacking solutions. These new snacking solutions were tested and found to be favourably accepted by young people. The paper therefore provides a proof of principle that the development of snacks that are both healthy and attractive to adolescents is possible if based on an interdisciplinary, concerted effort. |
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