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A snack is a small portion of food generally eaten between meals.[1] In general, a snack should not exceed 200 calories.[2] Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.

Traditionally, snacks are prepared from ingredients commonly available at home without a great deal of preparation. Often cold cuts, fruits, leftovers, nuts, sandwiches, and sweets are used as snacks. With the spread of convenience stores, packaged snack foods became a significant business.

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Snack foods are typically designed to be portable, quick, and satisfying. Processed snack foods, as one form of convenience food, are designed to be less perishable, more durable, and more portable than prepared foods. They often contain substantial amounts of sweeteners, preservatives, and appealing ingredients such as chocolate, peanuts, and specially designed flavors (such as flavored potato chips). Aside from the use of additives, the viability of packaging so that food quality can be preserved without degradation is also important for commercialization.[3]

In the United States, a popular snack food is the peanut. Peanuts first arrived from South America via slave ships and became incorporated into African-inspired cooking on southern plantations. After the Civil War, the taste for peanuts spread north, where they were incorporated into the culture of baseball games and vaudeville theaters.[4]

Indian snack foods are typically called "chaats". Indian snacks like Pani Puri, Samosas have become world famous enticing people with its complex and robust flavours. Most of the traditional snacks are home-made or sold by street vendors. As for packaged traditional Indian snacks, Haldiram's is one of the top-selling and famous Indian snack brands around the world.

Indonesia has a rich collection of snacks called kue (cakes and pastry), both savoury and sweet. Traditional kue is usually made from rice flour, coconut milk, and coconut sugar, and is mostly steamed or fried rather than baked. Traditional kue are popularly known as kue basah ("wet kue") that has a moist, soft texture because of rich coconut milk. Kue kering (dried kue) is the local name for cookies. Indonesia has several variations of kue, both native and foreign-influenced.[citation needed]

Traditional crackers are called krupuk, made from bits of shrimp, fish, vegetables or nuts, which are usually consumed as a crunchy snack or an accompaniment to meals.[6] These crispy snacks are sometimes added to main dishes for their crunchy texture; several Indonesian dishes such as gado-gado, karedok, ketoprak, lontong sayur, nasi uduk, asinan and bubur ayam are known to require specific types of krupuk as toppings. There are wide variations of krupuk available across Indonesia. The most popular ones would be krupuk udang (prawn crackers) and krupuk kampung or krupuk putih (cassava crackers).[citation needed]

A staple of snacks in the Middle East is varieties of nuts.[8] Among the many varieties available within the region, the most popular are almonds, walnuts, hazelnuts, pine nuts, and pistachios.[9] According to archeological evidence, nuts have been part of the Middle Eastern diet for centuries with ancient civilizations taking advantage of them for their health benefits.[10] The health benefits of nuts comes from them being good sources of protein, healthy fats, fibers, vitamins and minerals.[11] Nuts have now become a regular snack with a 119 billion dollar market as of 2022 that is projected to continue growing into 2023.[12] Nuts can be prepared in a variety of ways, such as by roasting them with spices and lemon juice or incorporating them into food and desserts such as baklava, knafeh, and kibbeh.[13][14][15]

Many popular snacks in the Middle East are obtained from street vendors due to low cost and convenience of eating on the go.[23] Many of these snacks consist of a protein with bread.[23] Falafel consists of many little fried balls of ground chickpeas or fava beans with herbs, spices served in pita bread with tahini sauce and a choice of vegetables.[24] Falafel is believed to originate from Egypt around 1000 years ago by Egyptian Copts.[25] Shawarma is served in a similar fashion to falafel, pita bread with sauce and vegetables, but instead prepared by slowly cooking layers of meat on a spit before thinly slicing it.[26]

Government bodies, such as Health Canada, recommend that people make a conscious effort to eat more healthy, natural snacks, such as fruit, vegetables, nuts, and cereal grains while avoiding high-calorie, low-nutrient junk food.[27]

A 2010 study showed that children in the United States snacked on average six times per day, approximately twice as often as American children in the 1970s.[28] This represents consumption of roughly 570 calories more per day than U.S. children consumed in the 1970s.[29]

In today's society, snacking contributes close to one-third of daily energy intake, with many snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to snacking are affected by a multitude of factors on individual, social, and environmental levels. Social norms, for example, that emphasize healthful eating are likely to increase the intake of nutrient-rich snacks. In addition, satiety, the feeling of fullness that persists after eating, is an important factor in suppressing overconsumption, which can lead to overweight and obesity. Thus, eating snacks between meals has the potential to promote satiety and suppress overconsumption at the subsequent meal. Numerous studies have explored the relation between snack foods and satiety. These studies concluded that whole foods high in protein, fiber, and whole grains (e.g., nuts, yogurt, prunes, and popcorn) enhance satiety when consumed as snacks. Other foods that are processed to include protein, fiber, or complex carbohydrates might also facilitate satiety when consumed as snacks. However, studies that examined the effects of snack foods on obesity did not always account for satiety and the dietary quality and portion size of the snacks consumed. Thus, the evidence concerning the effects of snack foods on obesity has been mixed, with a number of interventional and observational studies not finding a link between snack foods and increased weight status. Although further prospective studies are warranted to conclusively determine the effects of snack foods on obesity risk, the consumption of healthful snacks likely affects satiety and promotes appetite control, which could reduce obesity.

These snackable popcorn bags filled with our fan-favorite Garrett Mix recipe are just the right size to add to your lunch bag or enjoy as an afternoon treat. Store these sealed bags in your pantry until divvying them up with friends and family.

Start switching out the same old snacks with new varieties of lunchtime sides. Pack veggie straws instead of cheese curls. Send kids to school with bags of mini pretzels and insulated bowls of hummus instead of graham crackers and chocolate dip. Let kids experiment with new flavor combinations like ginger snaps dipped in applesauce.

Snack size bags of chips and cookies are nice to have on the road. Order a family size assortment of individually packaged snacks to provide the most options. Beef jerky, energy bars, and squeezable yogurt are also convenient travel choices.

SNACK! provides each participating child with 21 nutritious free meals each week from mid-June through mid-August. Groceries will include fruits, vegetables, protein, cereal, beans, grains, and snacks.

Be on the lookout for snacks and meals coming to you! Mason Dining has brought you awesome food options via Electric Vehicles aka Patriot Snack Stop, and two new food trucks that are driving around campus, bringing you food that you know and love!

Afterschool snack programs and schools operating longer than the traditional school day may be eligible for snack reimbursement. School districts must participate in the National School Lunch Program and the afterschool program must provide regularly scheduled educational/enrichment activities and be open to all children.

All schools operating ASP Extended Day must follow all ASP requirements including: site must participate in NSLP, maintain proper records including production records and snack counts, conduct two program reviews (the first of which must occur within the first four weeks of operation), ensure proper claiming of all reimbursable snack, and ensure food safety throughout the program.

School sites participating in the National School Lunch Program (NSLP) are eligible to receive reimbursement from the U.S. Department of Agriculture (USDA) for after-school snacks served to children in after-school educational or enrichment activities (such as mentoring or tutoring programs).

Any school can offer the Afterschool Snack program at sites that sponsor an after-school program, but different levels of reimbursement are available depending on site eligibility. Schools are reimbursed either for all snacks served if a site is area eligible (at least 50 percent free and reduced-price lunch eligibility) or by individual eligibility category if a site has less than 50 percent free and reduced-price lunch eligibility.

Snacking is a growing behavior around the world. Yet snacking is about so much more than what you eat. People want convenient and delicious snacks they feel good about eating, while also seeking balance when making their snack choices.1

Once you decide what you want to eat, portion out your snack and reduce distractions to help you enjoy your snacking experience. Also, slow down the pace of eating and check in with yourself to see if you are satisfied with your snack.

Use all of your senses to savor your snack. Focus on the smells, tastes, textures, shapes and colors of your food to fully enjoy your snacking experience. And remember to check in with yourself to see if you are satisfied. ff782bc1db