Vegetable strips are an example of a good school snack.
When selecting school snacks, choose foods that are healthy and filling so they will provide the child with energy to get through the day. In addition, choose familiar foods that your child eats at home and that you know the child will be willing to eat at school as well.
Fruit
A piece of fruit is a sweet, simple and healthy snack to eat at school. Send a whole banana, apple, pear or orange to school with the child for a snack. If the child prefers, slice apples or pears and spritz them with lemon juice to prevent browning. Other simple fruit choices include grapes, berries and applesauce cups.
Vegetables
Raw vegetables make easy and nutritious school snacks for kids. Baby carrots, celery sticks, cucumber strips and bell pepper strips all keep well for a few hours and are simple to prepare. Rather than having kids dip vegetables in salad dressing or a vegetable dip, which can both be high in fat content, send a small container of hummus instead. This garbanzo bean-based dip is high in protein and helps the snack be more filling.
Starches
Starch-based snacks are filling and provide quick energy for the child. Whole wheat crackers, rice cakes and dry breakfast cereals are a few simple options. Potato chips can also be good snacks, but rather than sending a bag of store-bought chips to school for a snack, make your own chips. Thinly slice potatoes or sweet potatoes, lightly salt them and bake them on parchment paper until they are crispy. These chips have no oil so they are healthier than store-bought chips.
Nuts
Just a handful of nuts provides enough protein and fat to keep the munchies away for another hour or two. Nuts are an ideal snack for children who do not have much time to eat their snacks, such as middle school or high school students who can only eat between classes. Choose nuts that are only lightly salted. For kids who do not like plain nuts, mix them with dried fruits and cereal pieces to make a trail mix or purchase granola bars that contain nuts.
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