Classroom Guide to Healthy Snacking
| Recommended Snack List | Non-Recommended Snack List |
|---|---|
| Fruit | Soda |
| Vegetables | Water Ices |
| 100% Fruit or Vegetable Juices | Chewing Gum |
| Water | Candies |
| Non Fat or Low Fat Milk | Hard Candies |
| Non Fat or Low Fat Dairy | Jellies |
| Whole Grains, breads, crackers, etc. | Marsh Mellow Candies |
| Baked Snacks/Chips | Fondant (frosting) |
| Lean Meats-Chicken, Turkey | Licorice |
| Small Portions of Nuts; i.e. peanuts, walnuts, almonds | Spun Candies |
| *Keep snacks to mimic the guidelines of the food guide pyramid | Candy Coated Popcorn |
To make baked goods less calorie dense and with added nutrients, reference the table below for easy swaps in your homemade goods healthier
| Original Ingredient | New Ingredient | Benefits | Exchange |
|---|---|---|---|
| Margarine/Oil/Butter | Applesauce | Reduce fat and increase Vitamin A | 1:1 exchange |
| All Purpose Flour | Whole Wheat Flour | Increase fiber | Swap 50%-100% of the Whole Wheat with the All Purpose |
| Egg | Ground Flax Seed | Increase Fiber, Lower Cholesterol | 1 tablespoon for each egg |
| Ricotta Cheese | Cream Cheese | Lower Fat/Calories | 1:1 exchange- even the whole fat cream cheese has less fat that ricotta cheese |