United College Final Year Project (GEU 0411) Group 90 食‧零食 Snack Group members: KAM PUI...

Presentation Outline

1. Objectives of the project

2. Introduction to snack

3. Development of snack in Hong Kong

4. Interview and fieldtrip result

5. Psychological impacts of snack

6. Physiological/Physical impacts of snack

7. Survey result

1. Objectives of the project

1.1 To understand the history and development of snack in Hong Kong

1.2 To investigate the impacts, both psychological and physiological, of snack to human beings

1.3 To find out any special phenomena about snack


Mainly focus on the following aspects:

2.1 Definition of snack

2.2 Types of Snack

2.1 Definition of snack

“A light meal, food eaten between regular meals for snacking”. (Edmund, 2001)

“A type of food not meant to be eaten as a main meal of the day (breakfast, lunch, supper).” (wikipedia, 2006)

‘Snacks’ may considered as regular meal in certain culture. E.g. Bread as main meal in France.

2.2 Types of Snack (Samuel, 1993)

1. Snacks based on popcorn

2. Chips made from doughs (fabricated potato chips)

e.g. corn chips (tortilla)

3. Puffed snacks

4. Baked savory snackse.g.

sliced and toasted breadsbreadstickspretzelscracker

--pretzels-- --cracker--

5. Baked sweet snackse.g.

Snack cakes All types of cookies

Small pastries and pies doughnuts

6. Snacks based on nuts

7. Fired foods

8. Meat-Based snacks

9. Snacks based largely on fruits

10. Other types of snacks

e.g.

Ice-cream Egg-products

Chocolate sweets

3.1 Trend of type of snack

3.2 Change of retail

3.3 Transformation of package

3.4 Reasons of disappeared/disappearing snack




Preserved fruit e.g. sour plum( 話梅 ), preserved apricot( 杏脯 ), season

ed olive( 飛機欖 ), iced papaya( 冰鎮木瓜 )

In the past (around 40’s-70’s), majority kinds of snacks were…

seasoned olive( 飛機欖 )

Preparation of Iced Papaya


Hand made at home e.g. fried peanut( 炒花生 ), coke ice( 可樂冰 ), steamed

pastry( 千層糕 )

steamed pastry( 千層糕 )


Special snack of the decades e.g. pencil candy( 鉛筆糖 ), extendable chewin

g gum( 吹波膠 )

Minority kinds of snacks were…

• e.g. grilled sweet potato/sweet corn, potato chips, Ding-ding candy ( 叮叮糖 ), Clay-pot Pud

dings( 缽仔糕 ), etc.


they were too expensive for the mass population, who were the poor

Ding-ding candy ( 叮叮糖 ) Clay-pot Puddings( 缽仔糕 )


Not a particular type of snack replacing the traditional ones totally

But there were more kind of snack entering the market and grabbing the market share

The new and old fashioned snacks exist in the market at the same time

Trend of the kinds of snack afterwards


From around 60’s: mobile vendor’s stall

e.g. fish ball, satay ( 沙嗲烤肉 )

What entered the market later on…


From around 80’s-90’s: fried food e.g. potato chips

From around 90’s: a large variety of snack from differe

nt culture


A very large variety of snack From different country/culture

We have done a field trip to investigate the source of different snacks

Over 300 snacks were being studied

Nowadays…

Chocolate

Potato chipdried meat Biscuit Candy

Local 0 10 31 0

China 0 6 25 67

Japan 24 36 12 56

S.E. Asia 12 0 0 11

Europe-America 224 35 29 56


Different flavour of the same kind of snack Photo chips (pizza flavour, BBQ flavour, curry fl

avour, etc.) Ding-ding candy (ginger flavour, mint flavour, et

c.)


Photo chips (pizza flavour, BBQ flavour, curry flavour, etc.)


Different brand name of snack Calbee( 卡樂 B), Four seas( 四洲 ), etc. Usually hand made in the past

Calbee( 卡樂 B)

Four seas( 四洲 )


In the past… Mainly in small stores Sometimes, there were special methods

Hawked outside people’s doors - bean curd( 豆腐花 )

Threw the snack to customers - seasoned olive( 飛機欖 )

Demonstration of delivery of seasoned olive

I want~~

3.2 Change of retail From around 60’s…

Mobile vendor’s stall Sold cooked food on street

Retailing at stores were also available

from around 80’s… Started buying snack in big stores (chain of retail stor

es) Centralized

Different categories of snacks were sold in different big stores

e.g. Tin Cheung ( 天祥 ) – snacks from England e.g. Yiu Fung ( 么鳳 ) - preserved fruit


Nowadays… Supermarkets Snack specialty shop

e.g. Aji Ichiban ( 優之良品 )

e.g. Okashi Land ( 零食物語 )


Small stores Shops selling cooked s

nack Many in Mong Kok

Online shopping


In the past… Sold separately

Even chewing gum !

3.3 Transformation of package All of the snack of different categories were put in diff

erent big glass bottles Transferred the snack into plastic bags when custome

rs buy it

Put into plastic bags Seasoned olive( 飛機欖 ), iced papaya( 冰鎮木瓜 )


From around 80’s… Snacks were packed into plastic bags and

sealed


Nowadays… Colourful and elegant sealed package

Individual package ( 獨立包裝 )vacuumed package

3.4 Reasons of disappeared/disappearing snack Cooking tools no longer available

夾餅 The cooking pan is to bulky Must be cooked by charcoal Not feasible in shop


Changing trend pencil candy( 鉛筆糖 ) extendable chewing gum( 吹波膠 )

Social development Seasoned olive ( 飛機欖 )

Buildings are more and more sky scrapingImpossible to throw olive to the building


Government’s hygiene regulation Hygiene: increasingly important Mobile vendor’s stalls are no longer allowed Iced papaya packed into plastic bags are also

prohibited

4. Interview

Chains vs individuals

Change in Ding-ding candy

Format of Ding-ding candy

Sales

customers

5. Psychological effects of snack food

5. Psychological effects of snack food

Mainly focus on the following aspects:5.1 Mood influences the types of food OR

Food influences our mood?

5.2 Chocolate influences mood?

5.3 Why can chocolate improve mood?

5.4 How about sweet snack?

5.5 Food craving

Do you feel happier after eating sweet food or chocolate?

Do you feel regret after eating fatty snack, such as fried tofu, or carbohydrate-rich snack, such as chocolate?

5.1 Mood influences the types of food OR

Food influences our mood?

the type of food men and women believed they would consume interacted with the type of event experienced

(Christensen, & Brooks, 2006)

Men and women believed they would consume different foods (and snack) in different moods

5.2 Chocolate influences mood?

scientific studies showing that the consumption of chocolate DOES indeed significantly influence mood, generally leading to an increase in pleasant feelings and a red

uction in tension although increased “guilt” may be a penalty for some individ

uals

(Benton, Greenfield & Morgan, 1998; Hetherington & Macdairmid, 1993; Hill & Heaton-Brown, 1995; Hill, Weaver & Blundell, 1991; Macdiarmid & Hetherington, 1995.)

5.3 Why can chocolate improve mood?

Tryptophan An essential amino acid that is a precursor to serotonin

an important neurotransmitter involved in regulating moods

Phenylethylamine An endogenous amphetamine( 安非他命 )

act on the dopamine pathway

Often described as a 'love chemical' However, it is quickly metabolized by the enzyme MAO-B

5.4 How about sweet snack?

Christensen & Brooks (2006) found that men did not significantly change in likelihood of consuming

sweet foods as their mood changed women believed they were more likely to consume sweet foo

ds following a sad event

Glucose, C6H12O6

Research showed that having high carbohydrate food would elate mood

For example, Sayegh and colleagues (1995) revealed that drinking a sweet, carbohydrate-rich drink decreased self-reported depression, anger, and confusion in women with severe premenstrual symptoms

Tryptophan exclusively carbohydrate increased the availability of

tryptophan and hence serotonin synthesis in the brain

Poor mood stimulated eating of high carbohydrate/high fat foods, which stimulate endorphin release Pain killer

(Benton, 2002)

5.5 Food craving

Self-reported appetite and craving for various foods, including chocolate, have often been found to be associated with negative moods, including boredom, tension, anger, depression, and tiredness

(Benton, Greenfield, & Morgan, 1998; Hill, Weaver, & Blundell, 1991; Rogers, Anderson, Finch, Jas, & Gatenby, 1994; Schlundt, Virsts, Sbrocco, Pope-Cordle, & Hill, 1993; Schuman, Gitlin, & Fairbanks, 1987)

“The carbohydrate cravers were significantly less depressed after snacking, whereas noncravers experienced fatigue and sleepiness. These findings suggest that carbohydrate cravers may eat snacks high in carbohydrates in order to restore flagging vitality, much as some people will pour another cup of coffee when they feel that their energy level or attention span is flagging”

(Wurtman, & Wurtman, 1989, p. 53)

This has led to the suggestion that the increase in carbohydrate intake constitutes self-medication to relieve the depression

In search of food

Eating………..

Eating………..

Eating………..

Eating………..

Eating………..

Eating………..

The cravings cause a search for and consumption of these snack foods

Results in a temporary mood improvement the negative mood state returns the cycle starts again

result in “carbohydrate-craving obesity” CCO is “a disease of mood, in which appetite cont

rol is sacrificed to affective state” (Wurtman, & Wurtman, 1992, p. 152)

Hysteroid dysphoria repeated episodes of depressed mood in response to

feeling rejected a cyclically increased appetite for carbohydrates (usu

ally chocolate)

6. Physiological impact

6. Physiological impact


6.1 Chocolate

6.2 Nut

6.3 Fried Food

6.4 Fruits and Vegetables

Could anyone point out the “goods” and “bads”

of the above snacks?

Snacks ≠bad With its own value Naturally non-toxic/non-harmful or even good t

o health Over consumption = bad Chinese idiom “ 少食多滋味，多食壞肚皮” “Amount but not nature”

To Be Notice

6.1.1 Chocolate - Advantages Sugar

Caloric value, provide energy E.g. 100g milk chocolate = 500 kcal One gram of carbohydrate provides 4 kcal.

Flavonoids ( 黃酮類 ) and gallic acid ( 沒食子酸 ) also found in onion, green tea, red wine Cardiac protective

Antioxidant (4 times potent than red tea) Decrease LDL

(Low Density Lipoprotein - bad cholesterol) Prevention of artherosclerosis( 動脈粥狀硬化 )

(Hardening of arteries) Reduce blood pressure Drug for diabetes, dementia and other disease

s Good to heart (Dark chocolate)

Mono-unsaturated fatty acid ( 不飽和脂肪酸 ) Lower serum LDL level

Mineral salts Copper

Production of red blood cells Normal enzyme function

Calcium Bone formation Prevent osteoporosis (Fukushima, 2006)

Caffeine( 咖啡因 ) Alertness

Theobromine( 咖啡鹹 ) Toxic to many animals i.e. dog, horse Suspected inhibitor of coughing (Usmani,2004) Mood elevating

6.1.2 Chocolate - Disadvantages

High sugar level Obesity

Cardiovascular disease Diabetes mellitus

Saturated fatty acid Obesity

Caffeine unpleasant physical and mental conditions

nervousness, irritability, anxiety Caffeine intoxication

Birth defect Extreme case - death

6.2.1 Nut - Advantages (peanuts, almond, hazel nuts etc)

Fatty acid Caloric value Build-up component of hormone( 激素 )

Mono-saturated fatty acid Regulate coronary heart disease Lower serum LDL

Low glycemic index Recommend to diabetic patients

High amino acid With 9 essential amino acids

(Must acquire by dietary uptake)

Vitamin Vitamin B12

Treat anemia Vitamin E

Antioxidant for healthy cell function

Mineral salts Calcium

Nerve, muscle and bone growth Phosphorus

Build up structure of enzyme, bone

6.2.2 Nut - Disadvantages (peanuts, almond, hazel nuts etc)

Disadvantages High fat

High caloric valueObesity

Difficult to digestStomachache

Allergy to peanut (Legendre,1997)

May cause death~10 death / year in UKClinical case in Hong Kong (Ming Pao, 2006)Death in Canada

1. 女童疑花生過敏面腫送院嚴重可致命專家籲小心處理 [明報] 2006-04-15 A06 港聞港聞A061 . 明報

2006-04-15 女童疑花生過敏面腫送院嚴重可致命專家籲小心處理【明報專訊】灣仔一名對花生敏感的女童，昨午疑誤吃含花生的食品後，出現過敏反應，面部腫脹，家人大驚報警，召救護車把她送院救治，幸無大礙。專家警告，嚴重的花生過敏反應可以致命，必須小心處理。疑誤吃含花生成分食物過敏不適的南亞裔女童，年約 12 歲，送院時仍清醒，可自行步下救護車。現場為灣仔半山堅尼地道 9 號某室。昨午 5 時 11 分，女童疑誤吃含有花生成分的食物，未幾即出現過敏反應，包括口面腫脹、皮膚出紅疹等徵狀，其母見狀大驚報警，女童之後由家人陪同乘救護車送往律敦治醫院治理。專家指出，容易引起食物過敏的食品，主要可分為 8 種，包括花生、牛奶、雞蛋、麵粉、黃豆、果仁、魚及水生貝殼類動物食品等，大多數為高蛋白食品，過敏徵狀包括血壓降低、面部及喉嚨腫脹、嘔吐等，嚴重者會因氣管收窄窒息死亡，非常危險。出現過敏情况時，應即時求醫，注射腎上腺素可抑制過敏反應。英每年 10 人因花生過敏亡在眾多食品中，以對花生有過敏的人較多，以英國為例，平均 200 人便有 1 人對花生有過敏，每年約有 10 人因花生過敏反應死亡；美國有 5% 的兒童對花生過敏，並佔每年因食物過敏死亡的人數六成；本港約有 1%至 3% 人口有食物敏感問題。專家指出，不少人誤將對某類食物呈現「不耐反應」當作敏感，即分不清「食物過敏症」與「食物不耐症」。兩者不同之處，是食物過敏關乎免疫系統的問題；食物不耐症則與免疫系統無關，只是進食某一類食物超過身體所能抵受的限制，從而產生不良反應，如大量飲用奶飲後，可能會出現肚瀉的情况。

Processed nut (fried, baked) High salt

Hypertension ( 高血壓 ) (Laaksonen,2006) Damage kidney

High temperature processingDecrease in nutrition value

Aflatoxin ( 黃曲霉素 ) in peanuts (Kufe,2003)

Carcinogenic Toxic

6.3 Fried food

E.g. potato chips, fried chicken Disadvantages

High fat Coronary heart disease

High salt Hypertension Renal failure(腎衰竭 )

High sugar (fried potato chips) Diabetes and complications Obesity

Carcinogenic (acrylamide) Produced after high temperature cooking of carbohydrate

6.4 Fruits and vetgetable

Advantages: Variety of choice Simple sugar (fructose)

Easy to absorb Watery

Good in summer Insoluble dietary fiber

Prevent constipation Prevent digestive gut related cancer

Soluble dietary fiber Lower LDL in blood

Various Vitamin Vitamin A Vitamin B Vitamin C

Various mineral salts Magnesium

Normal cell function Potassium

Muscle, heart and kidney function Low sodium Low fat

6.5 conclusion of part 6

Snacks with pros and cons Well balanced With nutritional value Cons come from

Excess intake Wrong intake time

Tea, supper? Poor selection

High fat High cholesterol High salt High sugar

Be wise after revised

7. Survey Results

Basic background

136 responses were received after screening, respondents with age below

16 or above 30 were screened out 117 respondents are aged from 16 to 30

year-old; mean age = 22.03 male: 60 ; female: 57

90 of them have the habit of having snack; 23.1% (27 respondents) say they don’t have the habit of having snack

Only the respondents who admitted having the habit of having snack were analyzed further using SPSS

Reliability

Reliability testing for items 5 -31 (27 items), which use the Likert scale:

Overall reliability: Cronbach’s alpha = 0.734

Interesting findings

Chi-square shows that there are no gender differences in:

1) the most favorable snack; and

2) the criterion of buying a snack

Taste is the most important criterion before transaction

Fried snack is the most popular snacks

othercuriositygeneralopinion

packagetastecaloribrand nametypeprice

most important criteria before transaction

60

50

40

30

20

10

0

Freq

uenc

y

most important criteria before transaction

otherchewing gumbiscuitcandysweet snackfried snackchocolate

most favorable snack

40

35

30

25

20

15

10

5

0

Freq

uenc

yMost Favorable Snack

ANOVA finds that there are gender differences:

1) Females believe that having snack would make them happier more than males ( p = .32)

2) Males have a stronger believe that having biscuits would not induce a happy emotion (p = .008)

T-test finds that (to list a few)

1) After having chocolate and sweet snacks, such as sweet soup and ice-cream etc, people believe they are happier (ps=.000, .000).

2) After having biscuits, chewing gum-type snacks, people believe they would not become happier (ps=.001, .000).

3) Chocolate, fried snacks, sweet snacks, candies, biscuits and chewing-gum-type snacks cannot elite any feeling of regret (all ps < .01). These snacks except fried snacks are not believed to lead to physical discomfort, e.g. sore throat. However, fried snacks are thought to lead to sore throat (p = .000).

4) Respondents would not treat snacks as a means to reduce stress (p=.004).

Conclusion

Eat some snacks only ( 食點零食 )

Snacks should have its values, otherwise it would be disappeared as time passed by.

However snacks have pros and cons, both psychologically and physiologically.

Make a wise choice! It is about the amount but not the nature!

Reference ListPart 2: Introduction of snack

1. Edmund, W. L. & Lloyd, W. R. (2001). Snack Foods Processing. Lancaster: Technomic Publishing Company.

2. Matz, S. A (1993). Snack Food Technology. New York: Van Nostrand Reinhold/AVI. 3. Wikipedia – the free encylopedia

http://en.wikipedia.org

1. 2003 年 9月 2日無線電視翡翠台播影電視節目 “零食萬歲”2. http://hk.knowledge.yahoo.com/question/?qid=7006102400888

Part 3: Development of snack in Hong Kong

Part 5: Psychological impacts of snack

1. Benton, D. (2002). Carbohydrate ingestion, blood glucose and mood. Neuroscience and Biobehavioral Reviews, 26, 293-308.

2. Benton, D., Greenfield, K., & Morgan, M (1998). The development of the attitudes to chocolate questionnaire. Personal Individual Differences, 24, 513–520.

3. Christensen, L., & Brooks, A. (2006). Changing food preference as a function of mood. The Journal of Psychology, 140, 293-306.

4. Hetherington, M. M., & Macdairmid, J. I. (1993). Chocolate addiction: A preliminary study of its description and its relationship to problem eating. Appetite, 21, 233–246.

5. Hill, A. J., & Heaton-Brown, L. (1995). The experience of food craving: A prospective study in healthy women. Journal of Psychosomatic Research, 38, 801–814.

6. Hill, A. J., Weaver, C. F. L., & Blundell, J. E. (1991). Food craving, dietary restraint and mood. Appetite, 17, 187–197.

http://en.wikipedia.org/


http://hk.knowledge.yahoo.com/question/?qid=7006102400888



Reference List

1. HKASC – 香港防癌會http://www.hkacs.org.hk/tc/0402_content.htm

2. Wikipedia – the free encylopediahttp://en.wikipedia.org

3. Howell, S. & Fritz, J. (1999). The Nuts and Bolts of Captive Chimpanzee Diets and Food as Enrichment: A Survey. Journal of Applied Animal Welfare Science, 2 (3), 205-215.

Part 6: Physiological/Physical impacts of snack

7. Macdiarmid, J. I., & Hetherington, M. M. (1995). Mood modulation by food: An exploration of affect and cravings in “chocolate addicts.” British Journal Clinical Psychology, 34, 129–138.

8. Rogers, P. J., Anderson, A. O., Finch, G. M., Jas, P., & Gatenby, S. J. (1994). Relationships between food craving and anticipatory salivation, eating patterns, mood and body weight in women and men. Appetite, 23, 319.

9. Sayegh, R., Schiff, I.,Wurtman, J., Spiers, P., McDermott, J., & Wurtman, R. (1995). The effect of a carbohydrate-rich beverage on mood, appetite, and cognitive function in women with premenstrual syndrome. Obstetrics and Gynecology, 86, 522–528.

10. Schuman, M., Gitlin, M. J., & Fairbanks, L. (1987) Sweets, chocolate, and atypical depressive traits. Journal Nervous and Mental Disease, 175, 491–495.

11. Schlundt, D. G., Virsts, K. L.; Sbrocco, T., Pope-Cordle, J., & Hill, J. O. (1993). A sequential behavioral analysis of craving sweets in obese women. Addictive Behavior, 18, 67–80.

12. Wurtman, R. J., & Wurtman, J. J. (1989). Carbohydrates and depression. Scientisfic American, 260, 50–57.

13. Wurtman, R. J., & Wurtman, J. J. (1992). The use of carbohydrate-rich snacks to modify mood state: A factor in the production of obesity. In: Anderson, G. H., Kennedy, S. H. (eds.) The biology of feast and famine: Relevance to eating disorders. San Diego: Academic Press, pp. 151–156.

http://www.hkacs.org.hk/tc/0402_content.htm



Reference List4. 食物環境衛生署 - Nutrients Definition and Function http://

www.fehd.gov.hk/publications/text/nutrientsc.html5. Kufe, Donald W.; Pollock, Raphael E.; Weichselbaum, Ralph R.; Bast, Robert C., Jr.; Gansler, Te

d S.; Holland, James F.; Frei III, Emil. (2003). Cancer Medicine. London: BC Decker Inc. . 6th ed ch10

6. Laaksonen, D. E. (2006). High Dietary Nut Intake: Too Much of a Good. American Journal of Hypertension, 19 (6), 637-8

7. Schutte, A. E et al. (2006) Modulation of Baroreflex Sensitivity by Walnuts Versus Cashew Nuts in Subjects With Metabolic Syndrome. American Journal of Hypertension, 19 (6), 629-636

8. Ariedfdjohan, M. W. & Savaiano, D. A, (2005). Chocolate and cardiovascular health: is it too good to be true?. Nutrition Review, 63 (12), 427-430

9. Usmani, O. S. et al. (2004). Theobromine inhibits sensory nerve activation and cough. FASEB Journal, 19(2), 231-3

10. Fukushima, Y. & Kumagai, A. (2006). Prevention of osteoporosis by foods and dietary supplements. Chocolate malt drink MILO: nutrition in children and calcium absorption. Clin. Calcium, 16(10), 110-7

11. Albert, N. M. (2005). We are what we eat: women and diet for cardiovascular health. J Cardiovasc Nurs. 20(6), 451-60

12. Legendre C, Caillat-Zucman S, Samuel D, Morelon S, Bismuth H, Bach JF, Kreis H. (1997) Transfer of symptomatic peanut allergy to the recipient of a combined liver-and-kidney transplant. N Engl J Med, 337:822-824.

13. MSDhttp://www.msd.com.hk/c_index.html

http://www.fehd.gov.hk/publications/text/nutrientsc.html

http://www.fehd.gov.hk/publications/text/nutrientsc.html

http://www.msd.com.hk/c_index.html

http://www.msd.com.hk/c_index.html

END

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United College Final Year Project (GEU 0411) Group 90 食‧零食 Snack Group members: KAM PUI...

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