Virtual Booth

INTRODUCTION:  Snacks are “guests” who are usually present at any gathering with family and friends. For many years we have seen how chips, industrial pastries, or sweets have been the main event in many social situations. However, the new trends committed to a nutritious and healthy diet have put vegetable snacks in the spotlight due to their consumption benefits if we compare them with traditional snacks. A diet rich in fruits and vegetables is very important for our health due to the significant source of fiber, vitamins and minerals. Vegetable snacks are food intended to cover the need to feed us in the hours between the “bigger meals” of the day. These “healthy snacks” usually use vegetables of all kinds, and, in addition, most are considered vegan snacks that can be consumed by people who want cruelty-free products. OBJECTIVE: This study examined whether providing a variety of familiar vegetables or fruit to preschool children as a snack would lead to increased selection and intake. METHODOLOGY: Having a reduced pressure heating step in which the frozen section in a frozen state is fried under a reduced pressure condition or fired under a reduced pressure condition, For the raw vegetables or fruits having a sugar content of 10 degrees or more, the frying temperature or baking temperature C in the reduced pressure heating step is 85 ° C and the frying time or baking time T is 8 minutes 30 minutes of said method. RESULT: Several vegetables can make great snacks due to their crunchiness, flavor, and nutritional value. CONCLUSION: Providing a variety of vegetables and fruit as a snack led to increased consumption of both food types in a childcare facility. Serving a variety of vegetables or fruit as a snack could help preschool children meet recommended intakes.