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Aims of MHSR Journal

• To serve as an important medium for the publication of original research in the field of medical science and health research, thus filling gaps in health knowledge for effective utilization of research findings
• To impart current medical knowledge and updated scientific information obtained from research to health professionals for better and appropriate health care management
• To disseminate recent basic, applied and social research findings among health personnel of different strata for enhancing worldwide health development

Archives   2005

Myanmar   Health   Sciences   Research   Journal

Volume   17,  Number   3

TITLE:   Nutritive values of popular snacks.
AUTHOR:   Phyu Phyu Aung; Theingi Thwin; Hla Hla Aye
SOURCE:   Myanmar Health Sciences Research Journal. 2005; 17(3): 130-136
ABSTRACT:   The present study aimed to identify and to determine the nutritive values of the commonly consumed snacks among the students and to explore the factors determining the consumption of varieties of snacks. Identification of currently popular snacks among the students was carried out on a total of 1207 University students of Yangon from January 2001 toDecember2001. Both qualitative (focus group discussions) and quantitative methods (structured questionnaire) were employed.Sixteen items each of popular snacks and traditional Myanmar snacks were identified and were analyzed chemically for the nutritive values. The results were compared between the nutritive values of popular snacks and traditional Myanmar snacks. For the same weight of 100 g of snack items, on average, it was found that, higher amount of total calories; protein, carbohydrate and fat were obtained from consumption of popular snacks than from eating traditional Myanmar snacks. But if nutritive values were compared between the two groups for the cost of K.100, eating traditional food would gain more calories, protein, fat, and carbohydrate than the popular snacks. Taste and preference, price, and advertisementwere the most common factors to be considered in buying snack foods among the students. Nearly three quarters of the students studied (74.5%) preferred traditional Myanmar foods, being spicy and sour in taste, to the westernized foods. The rest 25.5% of students preferred to take popular snacks thinking that western foods were more hygienic and were attractivelypacked.
SUBJECT HEADINGS:   Nutritive Value. Child Nutrition. Food.
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