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Eating frequency: methodological and dietary aspects

Published online by Cambridge University Press:  09 March 2007

Susan J. Gatenby
Susan J. Gatenby
Affiliation:
Institute of Food Research, Earley Gate, Whiteknights Road, Reading RG6 6BZ
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Abstract

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It is commonly stated that ‘snack’ foods provide ‘empty calories’ and, therefore elevate energy intake whist providing insignificant quantities of other nutrients. The data presented in the present review suggest that foods which contribute to the pattern of ‘snacking’ contribute significantly to the nutrient quality of the diet. Those who ‘snack’ frequently tend to eat more food in general. Part of the difficulty in identifying the nutritional implications of ‘snacking’ is related to the definitions of ‘meals’ and ‘snacks’ and subsequent categorization of individual patterns. The physiological definitions typically relating to energy content or the time of eating do not necessarily coincide with colloquial, cultural or individual perceptions of what constitutes a ‘meal’ or ‘snack’. Clearly, a more consistent approach would facilitate interpretation of the literature and enable more effective health education messages about ‘snacking’ to be delivered.

Keywords

MealSnackEating behaviourDietary pattern

Information

Type
Research Article
Information
British Journal of Nutrition , Volume 77 , Issue S1 , April 1997, pp. S7 - S20
Copyright
Copyright © The Nutrition Society 1997

References

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