The availability, taste and low price of junk food has led to worldwide increase in their consumption. A growing trend of snacking in between meals for satisfaction of hunger is being observed amongst corporate employees. Research indicates that craving for junk food retards brain motivation and reward pathways. At present, vast fraction of population is suffering from critical health issues (Obesity, cardiovascular diseases and diabetes) because of unhealthy snacking and low protein intake. In this study a protein rich snack was developed that satisfies hunger and at the same time benefits our health. A survey was conducted to know the improvement in protein content of subjects and also how it affected their cognitive health.

1. Healthier Snacking for Corporate Adults: Impact on Cognitive health, Energy levels and hunger satisfaction
IJFNS
Healthier Snacking for Corporate Adults: Impact on
Cognitive health, Energy levels and hunger
satisfaction
Sivapriya Balagopal1, Diya Roy2* and Ribin George3
1, 2*, 3 Department of Research, M. E. Meeran Innovation Centre, Eastern Condiments Pvt Ltd, Cochin-682024, India.
The availability, taste and low price of junk food has led to worldwide increase in their
consumption. A growing trend of snacking in between meals for satisfaction of hunger is
being observed amongst corporate employees. Research indicates that craving for junk
food retards brain motivation and reward pathways. At present, vast fraction of population
is suffering from critical health issues (Obesity, cardiovascular diseases and diabetes)
because of unhealthy snacking and low protein intake. In this study a protein rich snack
was developed that satisfies hunger and at the same time benefits our health. A survey was
conducted to know the improvement in protein content of subjects and also how it affected
their cognitive health.
Keywords: Junk food, obesity, corporate adults, cognitive health, snacking.
INTRODUCTION
The modern era is observing a rise in rates of life style
diseases as more and more people adopt the western
diet because of its convenience. The prevalence of
cancer, cardiovascular diseases and diabetes is rapidly
increasing equally among young adults and aged
individuals (Buse et al., 2007; Klein, et al 2004). Medical
experts are advocating dietary intervention as the best
existing method to prevent and regulate the
aforementioned chronic illnesses (Alberti, et al., 2007).
Dietary intervention can be defined as any planned
modification in an individual's diet, usually aimed to
enhance their overall health (Austin, et al., 1981).
Different researchers have defined snacking from
various perspectives (with respect to social interactions,
time of consumption and caloric consumption).
Generally, it is described as the act of eating small
portions in between usual meal times (Piernas, et al.,
2010). Snacking is often viewed as a poor choice of diet
that is detrimental to our health. But the works of various
scientists reveal that snackers are neither nutritionally
deprived nor high on calories (Drummond et al., 1995).
Junk foods are highly processed products rich in calorie,
fat and sugar. They may include sweet products like
cakes, ice creams and also savoury ones like chips and
burgers. The absence of micronutrients and fibre
enhances the breakdown of sugar which gives you a
temporary feeling of high energy. This energy soon gets
dissipated and leads to tiredness and loss of
concentration (Ashakiran, et al., 2012). People get
addicted to junk foods because the combination of high
sugar and high fat content generates a dopamine
mediated feeling of pleasure. Frequent snacking on
energy-dense snacks may lead to dental cavities and
diabetes mellitus in the long run (Nisar et al., 2009). High
salt and cholesterol content of these snacks can trigger
major lifestyle diseases, such as high blood pressure,
stroke and other heart diseases. A high percentage of
these nutrients can also cause gastritis and adversely
affect kidney functioning.
*Corresponding author: Diya Roy, Department of
Research, M. E. Meeran Innovation Centre, Eastern
Condiments Pvt Ltd, Cochin-682024, India. Tel: +91 484
3001 287, +91 8129128948 Email: diya.roy@eastern.in
International Journal of Food and Nutrition Sciences
Vol. 2(1), pp. 020-027, June, 2017. © www.premierpublishers.org. ISSN: 2167-0434
Research Article

2. Healthier Snacking for Corporate Adults: Impact on Cognitive health, Energy levels and hunger satisfaction
Roy et al. 021
Drowsiness and lack of concentration may occur when
high fat containing snacks are consumed over a
considerable period of time. The colours and flavours
added to junk foods to make them appealing are often
carcinogenic and initiate allergic reactions such as
asthma and rashes (Ashakiran, et al., 2012).Healthy
snacking on the other hand involves nutritious foods rich
in antioxidants and dietary fiber that boosts your health
and furnishes all the essential nutrients (Diabetes
Australia., 2016). In one study, researchers assessed
the effect of unhealthy snacks (chocolates, crisps) and
healthy snacks (fruits) on the emotional well-being of
individuals. The results depicted that consumption of
chocolates lead to over eating and depression while
consumption of fruits reduced depression, emotional
distress and anxiety (Smith, et al., 2014).
Along with unhealthy snacking, most people are also
consuming a protein deficient diet (McNeil, et al., 2008).
Consuming fewer quantities of protein rich foods or
consuming low quality proteins leads to low protein
intake. Low quality proteins do not provide the essential
amino acids that our body is unable to synthesize.
Consequently, our body starts breaking down protein
rich tissues like muscles to obtain these essential amino
acids. Thus, a low protein intake will cause fatigue,
muscle degeneration and a weakened immune system
due to lack of sufficient antibodies (Rasaily, et al., 2012;
Thalacker-Mercer., et al., 2007).
Selection of high quality proteins that contain all the
essential amino acids in adequate proportions required
by our body is essential for our health (Millward D.J., et
al., 2008). Generally animal sources of protein are
considered as high quality proteins as they contain all
the essential amino acids (Neumann, et al., 2002). Plant
proteins are deficient in one or more essential amino
acids. But when two or more plant proteins are combined
together they too can form a high quality protein product.
Good quality proteins are responsible for maintaining
bone and muscle health. They also help in lowering the
risk of cardiovascular diseases and type 2 diabetes
(McNeil, et al., 2008).
Several researchers have investigated the benefits of
healthy snacking and protein rich diet on cognitive health
and hunger satisfaction in people belonging to various
age groups. Most of these studies have targeted
adolescents and teenagers. None of the studies have
focused on corporate employees among whom lifestyle
diseases are an emerging trend. A survey conducted by
ASSOCHAM (The Associated Chambers of Commerce
and Industry of India) indicated that 72 % of corporate
employees are suffering from cardiovascular diseases
due to excessive stress, tedious schedules, poor diet
and lack of exercise. It further revealed that the risk of
getting a heart attack was more in case of night shifters
who have a higher tendency to consume junk foods. 55%
of the respondents belong to the 20-29 years’ age group
and majority of the participants belonged to IT/BPO
sectors (ASSOCHAM report, 2002). There is a growing
need to identify the effects of snacking and protein
deficiency on health of corporate adults and establish
suitable dietary intervention for their well-being.
The primary phase of this research work was designed
on the basis of pre-clinical studies to observe the
changes in an individual’s health on consumption of
snack made from good quality protein. The increase in
blood serum protein upon daily consumption of this
snack was noted. The impact of the snack on the
cognitive health, temperament and hunger satisfaction of
subjects was also studied. The second phase of this
research was carried out to establish that the protein rich
snack was better from a nutritional point of view. Some
popular snacks consumed by corporate employees were
selected through a survey and the protein content of all
was chemically estimated and compared with the protein
rich snack.
MATERIALS AND METHODS
Development of Test Product
As is evident from above the principal objective of this
work was to develop a healthy snack that helped to
improve overall health and wellbeing of corporate adults.
The secondary objective of this study was to revive
traditional Indian food ingredients that are getting extinct
with the progress of urbanisation. Traditional Indian
foods are often characterized as functional foods as they
are composed of probiotics, dietary fibers, antioxidants
etc. These indigenous ingredients improve immune
systems, help in weight management and regulating our
blood sugar levels (Sarkar, et al., 2015).
Keeping the aforementioned objectives in mind, a
protein enriched snack was developed in laboratory
scale. It is composed of rice flakes and assorted nuts
roasted with spices. Each ingredient has been selected
keeping in mind their beneficial effect on health and
nutrition of individual. The proximate composition shows
that it provides 20% of the Recommended Daily Intake
of protein for Indians of adults and children above 4
years of age (RDA 2010 Draft document). The product is
trans-fat and cholesterol free. Also it is a good source of
dietary fibre and calcium.
Study Design
Parallel arm design for pre-clinical studies was adopted
in the first part of research. In this study design,
volunteers participate only in a single dietary
intervention. This design provides swift results and does
not require long term trials (Abumweis, et al., 2010). The
subjects of the study were divided into two groups i.e.
test and reference respectively. The volunteers in test
group consumed the snack daily for the duration of
clinical studies and those in reference group did not
consume it at all.
The diet format for the study duration was chosen as
free-living. In free-living background diet subjects have

3. Healthier Snacking for Corporate Adults: Impact on Cognitive health, Energy levels and hunger satisfaction
Int. J. Food Nut. Sci. 022
Table 1. Eligibility criteria for the survey
Inclusion criteria
 Aged 20yrs – 35yrs
 Corporate employees
 Non-smoker
 Suitable cognitive skills with respect to age
 Competent in written and spoken English
Exclusion criteria
 High blood pressure
 Body weight ≤ 90 kg
 Cardiovascular, kidney, gastrointestinal and liver diseases
 Taking medication
 Head or brain injury in past
Figure 1. Average total protein content of test and reference subjects on 0 day
and 15th
day of clinical studies.
the freedom to self-select diets while consuming the food
product of concern. This format of background diet is
generally applied to study the effectiveness of a product
or treatment (Abumweis, et al., 2010; Health Canada., et
al., 2009). The subjects were provided with a daily diet
calendar to fill in the details of their three meals per day
and also if they consumed any additional food.
The volunteers for this study were healthy young adults,
who are corporate employees. The participants were
subjected to a screening process for selection. The
screening involved a general examination (body mass,
height and blood pressure). The volunteers also filled a
simple questionnaire related to any health issues or
medications they are having. Study was conducted for
duration of 15 days with four members in the test group
and four in the reference group. The eligibility criteria for
this study are given in Table I.
Test Food
Test group volunteers were given two servings of the
snack (35 g each) at morning and evening daily for 15
days. They were provided with a diet calendar to fill in
the details of their meals for the duration of trial. The
volunteers belonging to reference group were not
subjected to any dietary interventions.
Blood Test & Cognitive Assessment
All volunteers were tested for protein content in blood
and improvement in cognitive health. The comparative
study of the initial and final results of the blood test, mood
scale and cognitive battery tests served as end point
measurements of the clinical trial. The blood tests: total
protein, serum albumin and serum globulin, were
conducted in association with a diagnostic center. The
cognitive battery tests carried out were: Visual Verbal
Learning Test (VVLT) and grooved peg board with slight
alterations (Rey., et al., 1964; Wang., et al., 2011). A
brief mood introspection scale was daily monitored as
well (Mayer, et al., 1988).
Comparison of Protein content
A questionnaire was circulated among corporate
employees to know their snacking habits and
preferences. Based on the survey results the most
popular snacks were selected and their nutrition profile
compared with the protein rich snack developed. The
protein content of the selected snacks as well as the
protein rich snack was chemically analysed in the
laboratory. Internationally accepted standard procedure
for protein content as described in AOAC 20th edition
(2016) has been followed.
RESULTS
Total Protein
Blood tests were conducted before beginning the trials
and again after completion of the trial duration to observe
the changes in the protein content after consumption of
the snack. Figure 1 shows a considerable increase in the
7
7.2
7.4
7.6
7.8
8
TEST REFEERENCE
7.325
7.55
7.875 7.85
TOTALPROTEIN(g/dl)
0 DAY 15 DAY

4. Healthier Snacking for Corporate Adults: Impact on Cognitive health, Energy levels and hunger satisfaction
Roy et al. 023
Figure 2. Average serum albumen content of test and
reference subjects on 0 day and 15th day of clinical studies.
Figure 3. Average serum globulin content of test and reference
subjects on 0 day and 15th day of clinical studies
Figure 4. Average VVLT results of test and reference subjects
on 0 day, 7th day and 15th day of clinical studies.
total protein content of all test subjects from the 1st day
to the 15th day of consuming the snack. A slight increase
in protein content is observed in the reference subjects
as well.
Serum Albumen Content
Only a slight decrease in the serum albumen of test
subjects was observed in comparing the data of initial
and final days given in Figure 2. Similar trend was
shown by the reference subjects but the reduction was
more pronounced in this case.
Serum Globulin Content
The Serum Globulin content in blood of test and
reference subjects was measured on 0 day and 15th day
of the clinical trials and the results are depicted in Figure
3. The test subjects showed an increase from initial to
final day. A slight increase in serum globulin of reference
subjects was also noted.
Visual Verbal Learning Test
Visual Verbal Learning Test (VVLT) was conducted to
check the improvement in memory upon daily
consumption of the snack. An appreciable improvement
is observed in the memory of test subjects from the initial
day. No significant change is observed in the reference
subjects. These observations are depicted in Figure 4.
Reflex Activity Test
The improvement in reflex action of test subjects was
4
4.1
4.2
4.3
4.4
TEST REFERENCE
4.375
4.325
4.3
4.175
SERUMALBUMEN(g/dL)
0 DAY 15TH DAY
0
1
2
3
4
TEST REFERENCE
2.95
3.225
3.575 3.675
SERUMGLOBULIN(g/dL)
0 day 15th day
12.25
14.75
17
11
9.25
10.75
0
5
10
15
20
0 DAY 7TH DAY 15TH
DAY
No.ofcorrectwords
TEST REFERENCE

5. Healthier Snacking for Corporate Adults: Impact on Cognitive health, Energy levels and hunger satisfaction
Int. J. Food Nut. Sci. 024
Figure 5. Average results of reflex activity test performed by test and
reference subjects on 0 day, 7th
day and 15th day of clinical studies
Figure 6. Individual score of the 4 test subjects for the mood introspection scale of test subjects on 0 day, 7th
day and 15th
day of
clinical studies.
measured by conducting a modified version of the
grooved peg test. As can be seen from Figure 5, marked
improvement in reflex activity is observed in test subjects
while the level of reflex activity is almost constant for
reference subjects.
Mood Introspection Scale
Based on a brief mood introspection scale developed by
John D Mayer, the test subjects were provided with a
daily mood calendar. An overall improvement in their
mood was observed at the end of the trials. The compiled
data for daily mood analysis of test subjects is given in
Figure 6.
Comparison of protein content
The survey results indicate fried snacks are preferred by
majority. Potato Chips and traditional snacks like
Banana Chips, Mixtures and Pakkavada turned out to be
the most popular fried snacks consumed on a daily
basis.
Note: Banana Chips, Pakkavada and Mixture are
traditional Indian Snacks
The graphical representation of the trend of protein
content in the snacks is illustrated in Figure 7.
DISCUSSION
The blood test, total serum protein is conducted to
measure the total protein content in an individual’s blood.
It is a biochemical test that gives an estimate of the total
of all fractions (albumin and globulin). The optimum
range for total proteins in adults is 6.0 g/dL to 8.0 g/dL
(Busher et al., 1990). An appreciable increase in total
protein (7.5 %) is observed on comparing the results of
initial day and 15th day.
Consumption of the protein rich snack daily for 15 days
enhanced the serum protein content of test subjects. The
reference subjects who were not given the snack also
showed a slight increase in protein content (3.97 %) after
15 days. This may be because of protein deficient diet
as no restrictions were laid down for them during the
study period. Since the snack developed contains good
quality proteins its contribution to total serum protein was
more.
Serum albumin protein serves as a carrier for lipids,
steroids and hormones and maintains the osmotic
143
124 104
151 149
150
0
50
100
150
200
0 DAY 7TH DAY 15TH DAY
Time(seconds)
TEST REFERENCE
Active Confident Happy Tired Nervous Sad Satisfied Discomfort
SUBJECT 1 60 53.33 40 26.66 0 0 53.33 6.66
SUBJECT 2 93.33 73.33 93.33 6.66 6.66 0 100 13.33
SUBJECT 3 86.66 100 86.66 20 13.33 6.66 100 0
SUBJECT 4 53.33 66.66 66.66 13.33 13.33 6.66 86.66 6.66
0
20
40
60
80
100
120
Percentage(%)
Mood Range

6. Healthier Snacking for Corporate Adults: Impact on Cognitive health, Energy levels and hunger satisfaction
Roy et al. 025
Figure 7. The protein content of different snacks under study.
Table II. Nutrition Profile of protein rich snack.
NUTRITION FACTS/100g
Energy value 491.3 Kcal
Total fat 24.9 g
Saturated fat 10.7 g
Monounsaturated fat 13.0 g
Polyunsaturated fat 1.2 g
Trans fat 0 g
Cholesterol 0 mg
Sodium 621.7 mg
Total carbohydrate 52.2g
Dietary Fibre 5.1 g
Sugar 8.7 g
Protein 14.6 g
Calcium 168.8 mg
Iron 3.7 mg
pressure between tissues and blood vessels. The range
for serum albumin in blood is 3.5g/dL to 5 g/dL (Busher
et al., 1990). The serum albumen content in test subjects
seems to have reduced minutely (1.7%). The probable
reason could be that the protein rich snack is composed
of proteins of plant origin which do not contribute as
much as animal protein towards serum albumen.
Previous studies denote that albumin synthesis exhibits
high sensitivity to slight fluctuations in amino acid
availability. Lower digestibility and amino acid score of
plant proteins leads to reduction in serum albumin
synthesis (Caso, et al., 1999). The reference subjects
also showed a decline in their serum albumin content
(3.46 %). Again since the diet of reference subjects was
not specified or regulated, this may have led to a
decrease in their serum albumin content. The decrease
is more in case of reference subjects may be due to
consumption of low quality protein diet.
Serum globulin is fractions of soluble protein that
basically functions as antibody and helps in maintaining
a healthy immune system. The range for serum globulin
in blood is 2.0 g/dL to 3.5 g/dL (Fulks et al., 2014). A
substantial increase in serum globulin content (21.1%) is
noted. This increase is probably due to an overall
increase in total protein content from initial to final day of
survey. The reference subjects show a 14% increase in
serum globulin content as well.
The Visual Verbal Learning Test (VVLT) is a cognitive
battery test conducted to assess the immediate and
delayed memory and interference effects (Rey et al.,
1964). A slight modified version of the test was
conducted in the survey. 16 words appear in a random
sequence at the rate of 1 word per 2 seconds on the
screen. The test and reference subjects have to recall
the words and write them down within 1 minute. The
average result of test subjects reveal that the recollection
power improved from 12.25 words per minute to 17
words per minute. The essential amino acid composition
of snack enhanced the cognitive health of test subjects.
The average test results of the reference subjects
showed no modification constant throughout the study
duration.
Grooved pegboard is another cognitive battery test used
to assess the manual dexterity and fine motor skills
(Wang et al., 2011). This test was also slightly altered for
the survey. A peg board filled with white pegs arranged
in an intricate pattern is placed in front of the test or
2.41
12.03
5.87
7.17
14.6
0
2
4
6
8
10
12
14
16
BANANA CHIPS HOT MIXTURE PAKKAVADA POTATO CHIPS PROTEIN RICH
SNACK
Nutrientcontent/100g
PROTEIN (%)

7. Healthier Snacking for Corporate Adults: Impact on Cognitive health, Energy levels and hunger satisfaction
Int. J. Food Nut. Sci. 026
reference subject. They need to replace the white pegs
with red pegs in the same pattern. The time taken to
carry out the test is recorded. The reflex activity of test
subjects improved considerably during the study
duration. The average results depict a decrease from
143 seconds to 104 seconds. While the average results
for reference subjects remained almost constant during
the entire study period.
In order to monitor the emotional state and mood of test
subjects a daily mood calendar was provided. The
calendar is based on the brief mood introspection scale
developed by J.D. Mayer. In this case the calendar had
only eight mood adjectives (Active, Confident, Happy,
Satisfied, Nervous, Tired, Sad and Discomfort). The
compiled data showed the test subjects felt happier,
active and satisfied over the study period. The overall
improvement in mood can be due to consumption of
protein rich snack. Previous studies indicate that
consumption of dietary protein having all essential amino
acids increases the secretion of dopamine and its
metabolite homovanillic acid which induces feelings of
happiness and well-being (Hoertel, et al., 2014,
Fernstorm et al., 2007).
The comparison of protein content of snacks revealed
the protein rich snack contained 14.6% of protein that
was higher than all the other snacks analysed.
Researchers have concluded from earlier studies that
consumption of high protein food leads to reduction in
appetite without any change in energy intake (Veldhorst
et al., 2009). The protein rich snack is also high in
calcium, iron and unsaturated fat. The combination of all
these nutrients is responsible for enhancing the overall
health and wellbeing of individuals. The complete
nutrition profile of the snack developed is given in Table
II.
CONCLUSION
The present work was intended to study the effect of a
protein rich snack as a healthy alternative on cognitive
power, hunger satisfaction and mood of corporate
employees. It can be concluded from the above
observations that the snack developed contributes to the
dietary protein intake of individuals. Considerable
enhancement in cognition and reflex action of test
subjects was observed as well. The daily mood analysis
exhibited the test subjects to be more active, happy and
satisfied after consumption of the snack. The
comparative studies indicate the protein rich snack has
higher protein content than snacks consumed daily by
corporate employees. Thus, the protein rich snack can
be a healthier substitute that enhances both the mental
and physical health of corporate adults.
ACKNOWLEDGEMENT
This work is supported and Funded by M.E.Meeran
Innovation Centre, Eastern Condiments Pvt Ltd, Cochin,
India. We are thankful to Dr. Lal Path labs for conducting
the blood tests. We are also grateful to, Eldho Jose,
Shabana K. Mohammed, Muhammed Helal, Anu Philip,
Fathima K. Moitheen, B.Srinivas, Fakrudheen K.P, Arun
N, Janaki S, Alphonse Maria Joseph, Kapil S. Devkar
and Rahmath K.V. for their cooperation.
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Accepted 02 May, 2017
Citation: Balagopal S, Roy D and George R (2017).
Healthier Snacking for Corporate Adults: Impact on
Cognitive health, Energy levels and hunger satisfaction.
International Journal of Food and Nutrition Sciences,
2(1): 020-027.
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