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03/19/20

From Our Dietitians: The Snacking Trend

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Snacking, or consuming food between “typical” meals, has continued to grow in popularity over the years, with people turning more and more to smaller, more frequent meals. According to 2019 research from the International Food Information Council Foundation, 57% of those surveyed reported snacking at least once daily, with 97% snacking at least once weekly.


As nearly everyone joins in on the snacking trend, let’s look at some of the reasons to snack — one of the biggest is hunger! Snacking can be the perfect way to give your body a small energy boost in between meals. You can also use snacks to add nutrient-dense (and yummy!) foods into your day. The 2015-2020 Dietary Guidelines for Americans recommend consuming more nutrients, including calcium, dietary fiber, potassium, vitamin D, and iron.


In an increasingly fast-paced world, convenience and portability are becoming major motivations for snacking. Instead of grabbing something while you’re out, try planning ahead and bringing snacks with you, the same way you might pack your lunch. Some great options are fruit with string cheese, yogurt with blueberries and granola, and tortilla chips with salsa and guacamole. You could also make the hummus recipe below and pair it with veggies or chips. Now get snacking!


Everything Bagel-Seasoned Hummus


6 servings, 2 ounces per person


Ingredients:
1 15-ounce can garbanzo beans
3 garlic cloves
¾ teaspoon kosher salt
3 tablespoons olive oil
1 tablespoon toasted sesame oil
2 teaspoons black sesame seeds
2 teaspoons dehydrated onions
1 teaspoon dehydrated garlic
1 teaspoon poppy seeds


Preparation:
Step 1: Drain and rinse the garbanzo beans and place them in a food processor.
Step 2: Add the garlic cloves and ¼ teaspoon of kosher salt. Puree until smooth. While the processor is running, slowly drizzle in the olive oil and the sesame oil.
Step 3: In a separate bowl, combine the black sesame seeds, dehydrated onions, dehydrated garlic, poppy seeds, and ½ teaspoon of kosher salt. Mix well and divide in half.
Step 4: Fold half of the sesame seed mixture into the hummus. Mix well.
Step 5: Place the hummus in a serving vessel and top with the remaining sesame seed mixture.


Our Dietitians are celebrating National Nutrition Month all March long! Find out what they think of this year’s theme, and learn more about the role of a Registered Dietitian Nutritionist at SAGE.

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