This week, we’re talking about everyone’s favourite topic: snacks!

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Transcript

Where do you live at the moment?

I live with my parents in their house, which is north of this city.

Do you like snacks?

Yes, I do. Because my family is Chinese, we mostly eat traditional snacks from our hometown such as a crispy rice called ‘guoba’ and roasted peanuts. I also like dried fish snacks, which are usually quite spicy so you have to couple them with a drink of some kind.

What time of the day do you prefer to have snacks and why?

Where I am from, people tend to snack all day and I guess I would say I follow suit. In the early morning, it is not uncommon for me to start my day by snacking on salted ginger. If I’m feeling peckish in the afternoon or evening, I might grab a handful of sunflower seeds. In my opinion, anytime is a great time to snack on something!

Do you think snacking is a healthy habit?

I guess it depends on what you’re eating. I presume snacking on processed foods like potato chips or chocolate wouldn’t be great for your health long term. Traditional snacks from my country tend to be quite natural, though. They’re mostly fresh or dried foods with few –if any– additives. I guess so long as you’re careful to munch on unprocessed foods only, snacking can be considered healthy.

What were your favourite snacks as a child?

Well, my snacking choices as a child were much less healthy than they are today! I enjoyed sweets and other sugary snacks. I remember my classmates and I would often get frozen snacks after school that were sweet and very similar to ice cream. My snacking choices have obviously evolved quite a bit since I was young!

If you had a child, what snacks would you give him or her?

I would try to push them towards the healthier options that I mentioned earlier. People say eating habits are partially established in childhood, so I think it is important to set a good example early. This doesn’t mean that a child can’t have the occasional sweet snack, but what’s important is to remember that moderation and mindfulness are key.