In nutritional terms, the concept of collation is used to refer to those appetizers or small products that can be used to calm the appetite between meals. Snacks can be very varied and be made up of different nutrients, but their main characteristic is that they are inferior food in terms of size and caloric intake to a more abundant food or meal. The word collation is also used to designate those events in which, precisely, small amounts of food such as canapés or some other type of food are served.
Snacks have been established relatively recently in the nutritional world as the essential help to carry out an orderly and reasonable diet. The snacks are made to prevent a person arriving at a meal (for example, a lunch or a snack) with abundant hunger and consuming a greater amount of food at that time than expected for their physical build.
Thus, snacks are supposed especially for the intermediate moment between one meal and another (for example, breakfast and lunch) and can be consumed two or three times a day. However, an essential element for a meal to be considered a snack is that it has to serve simply to entertain the stomach, not to give complete satisfaction.
Examples of snacks can be fruit or vegetables, cereal bars, adequate portions of cookies or some bread, yogurt, slices of cheese, slices of cold cuts or even raw eggs. All of them can be consumed separately between food and food. The ideal is, according to nutritionists, to vary the order of snacks and not always repeat the same ones in order to avoid boredom and the inappropriate consumption of certain nutrients over others. Today, the market offers endless possibilities in terms of snacks due to the fashionable status that healthy eating receives.
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