Snacking has gone mainstream and, for many consumers, eating three daily meals is a thing of the past. Nine out of 10 Americans snack at least once per day and half snack multiple times.[i] What’s more, snacks provide roughly 25 percent of the average person’s daily calorie intake.[ii]
With snacks now making up a significant part of the American diet, it’s important for registered dietitian nutritionists to help consumers boost the nutrition of these eating occasions to meet nutrient recommendations and achieve or maintain good health. This includes consuming adequate amounts of key nutrients, including fiber, while limiting other nutrients, such as saturated fat.
Good Fats 101 contributor Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, recently discussed this very topic in Today’s Dietitian. In the article, Jill provides background on current snack trends, identifies nutrition gaps and offers suggestions to help consumers maximize their snack choices and ultimately meet the Dietary Guidelines, including nutrients to limit (saturated fat, sodium, added sugar) and those of public health concern (fiber, potassium, calcium, vitamin D). More specifically, Jill shares how innovations in cooking oils are helping the snack industry create healthier options.
You also can visit the Good Fats 101 Smart Snack section for more information about incorporating healthy fats into snacking occasions.
[i] Mintel: Snacking Motivations and Attitudes US 2015
[ii] USDA: What We Eat in America, NHANES 2011-2012