Classroom-Approved Healthy Snacks List

1. Healthy Snacks in R-3 Classrooms • Starting with the 2006-2007 school year, school offerings must comply with the district’s new health and wellness policy. At the request of teachers in the Lebanon R-3 district, members of LEA created this list of acceptable snack items. This list is not to be construed as a definitive or exhaustive list, but rather is a starting place for teachers who want alternative suggestions for classroom snack items. This is a document in process and may be revised as needed. Teachers may want to provide copies of this page to any parents who are planning a class party. Remember that all parties are to be held after lunch. • Keep in mind that ANY food or drink item provided to students must meet the following criteria: • Not more than 35% of total calories may come from fat, except for nuts, seeds and nut butters (See #1 below) • Not more than 35% of a product’s weight may come from sugar, except for fruit (without added sugar) (see #2 below) • Not more than 250 calories per selling unit is allowed. (see #3 below) • Sodas must be zero calorie sodas. #1: This ratio must be under35%. In this example,90 / 160 = 56.25%, makingthis item inappropriate forclassroom use. #2: This ratio must be under 35%. In thisexample, 1g of sugar / Total weight of 47g = 2.1%, making an acceptable ratio. #3: Total calories per servingmust be below 250. In thisexample, 160 calories per servingwould make for an acceptable snack. • Therefore, sugar-free and fat-free products may be included on this list, such as: • Sugar free candy and gum • Sugar free jello or pudding • Sugar free whipped topping • Sugar free cookies • Sugar free Koolaid • Fat free jerky • Fat free chips (Ruffles, etc) • Sugar free jelly • Note that not all sugar free and fat-free items could possibly be listed here.

2. Suggested beverages: • Milk (2%, low-fat or skim/nonfat • Water • 100% fruit juice • Crystal Light • Fruit-flavored bottled waters • Zero calorie sodas • Powerade • Suggested foods: • Fresh fruit (apples, oranges, bananas, grapes) • Applesauce • Fruit cups • Cheese (sliced, string cheese, cubed) • Dried fruit (raisins, dried apricots, dried cranberries, banana chips) • Raw vegetables (celery, carrots, broccoli, cauliflower) and dip • Chex mix • Trail mix • Granola bars • Plain granola • Dry cereals (Cheerios, Kix, Rice Crispies, Frosted Mini Wheats) • Breakfast bars/cereal bars • Nuts (peanuts, etc) (Be aware of nut allergies!) • Seeds (pumpkin seeds, sunflower seeds) • Pretzels • Crackers (saltine, wafers, whole wheat, goldfish, Nacho Cheese Gripz, Wheat Thins, Oyster Crackers) • Popcorn • Tortilla chips and salsa • Rice cakes • Bread sticks • Flat breads (tortillas) • Cookies (gingersnaps, animal crackers, fig bars, oatmeal) • Graham crackers • Peanut butter and crackers • Bread (toasted, lightly spread with light margarine, French bread, Hawaiian sweet rolls) • Bagels • Popsicles and Freeze Pops • Tuna • Baked Lay’s potato chips • Pickles • Waffles • Sherbet • Corn Muffins • Ice Cream Cake cones • Jiffy Blueberry muffins • Yogurt cups, Yoplait Go-Gurts Reminder: all items must bepre-packaged and cannot behomemade. Also, be awareof possible student allergies. This document was created in July 2006.