The Children’s Policy Council
and Jones Valley Urban Farms
WHAT MAKES A SNACK?
According to the NSLP, snacks must meet certain nutritional guidelines set by the
U.S. Department of Agriculture. Snacks must include two out of the following four
Milk (dairy)- 1 cup or 8 ounces
Fruits and vegetables (including 100% juice)-3/4 cup
Grains- 1 serving
Protein – 1 ounce
For example, a simple snack could be a glass of milk (1% or less) and an apple or
100% juice and whole grain crackers.
More nutritional guidelines for snacks are available on FRAC’s website at
Sample snacks are available at
WHY SHOULD I SERVE HEALTHY SNACKS?
Alabama is the second most obese state in the country
1 in 5 children in Jefferson County are obese and at risk of diabetes and
Nearly 25 million children are overweight or obese
Children treated for obesity are roughly three times more expensive for the
health care system than children of normal weight
This generation of children is the first generation not expected to out-live
their parents due to issues stemming from being obese and overweight
ALWAYS LOOK AT THE SERVING SIZE!!
FRESH FRUIT FRESH VEGETABLES
1 piece or ½ cup ½ cup
Bananas Baby Carrots
Peaches Corn on the Cob
Pineapple Slices Cucumber
Or Chunks Lettuce
Plums Sweet Potato
DRIED FRUITS FRUIT CONTAINERS
¼ cup Fruits in single serving cans and
cups are handy and healthy
Any dried fruit will do! DelMonte® Lite Pack
Just watch the amount! Diced Peaches and Mixed Fruit
About 2 tablespoons of Dole® Fruit Gel Bowls
Craisins® and Raisins Dole® Fruit Bowls
Mott’s® Applesauce (un-sweetened)
BREAD & CRACKERS
Made of whole wheat, rolled oats, or other whole grains are the best choice
3 Cheese Baked Crisp Snacks 18
Double Cross Baked Crisp Snacks 7
Reduced Fat Wheat Baked Crisp 16
Vegetable Baked Crisp Snacks 18
White Cheddar Baked Crisp 18
Reduced Fat Cheese Nips® 31
Reduced Fat Wheat Thins® 16
Snack Crackers 15
Sandwich bread 1 slice
Pita bread ½ piece
Flour Tortillas 1 piece
Bagel ½ of bagel
CHIPS, PRETZELS AND RICE CAKES
Fat Free Mini Twist Pretzels 15 count
Pretzels and Sour Dough Pretzels 1 serving
Rice Snacks, mini 7 count
NUTS AND SEEDS
Nuts are SMART SNACKS because they are good for the heart and for controlling
blood sugar. They are high in fat, so only eat a handful (1 ounce).
Adding nuts to a trail-mix is always a great idea!
*Frito Lay ® and Lance® offer 1 ounce
packs to keep your selection healthy!*
LOW FAT DAIRY FOODS
Light or Fat-free 8 ounces or less.
Yogurt can be high in sugar.
Check the Nutrition Facts on the label.
1 Slice = 1 serving
Always purchase reduced fat!
WATER is ALWAYS the best option!!
Milk (8 oz) 1% or Skim
Fruit Juices (8 oz) 100% Real Juice
Fruit Juice is high in natural sugar so it is recommended that Children 7-18 years
old drink NO MORE than 8 to 12 ounces a day!
Start with juice but if child wants more to drink switch to water.
SANDWICH FILLING AND TOPPING IDEAS
Use your imagination and select toppings to make
plain bread and crackers tasty treats
Sliced apples and pears with peanut butter or cheese
Fat free lunch meat with reduced fat mayo, mustard, and veggies
(peppers, onions, lettuce or spinach)
Salsa with carrot sticks or celery
Add a slice of low fat cheese with fruits and vegetables
USE FAMILIR OBJECTS TO JUDGE A SINGLE SERVING SIZE
TENNIS BALL 1 Medium Piece of Fruit
BASEBALL OR YOUR FIST 1 Cup of Raw Vegetables
**good measure for a snack 1 Cup of Dry Cereal
serving** 1 Cup of Fruit
1 Cup of Low-fat Yogurt or Milk
HOCKEY PUCK 1 Small Bagel
2 PAIR OF DICE 2 Ounces of Cheese
GOLF BALL ¼ Cup of Dried Fruit or Nuts
THUMB TIP 1 Teaspoon of Peanut Butter
USE YOUR BODY TO HELP MEASURE PORTION SIZES
1 FIST 1 CUP
1 PALM 3 OUNCES
1 THUMB 1 OUNCE OF CHEESE
1 THUMB TIP 1 TEASPOON
1 OR 2 HANDFULS 1 OUNCE OF SNACK
SAMPLE MENUS FOR AFTER-SCHOOL PROGRAMS
Whenever no drink is present on menu, use WATER!!
Low-fat Yogurt (4oz)
Orange (1 medium) Low-fat Chocolate Milk (1 cup)
Bagel (.9 oz)
Light Cream Cheese (1 oz)
Cottage Cheese (1/2 cup)
Pineapple Chunks (3/4 cup) Yogurt (4 oz)
100% Orange Juice (3/4 cup)
Graham Crackers (3 count) Tiny Twist Pretzels (1 serving)
1 % Milk (1 cup) 1% Milk (1 cup)
Carrot Sticks (3/4 cup)
Soft Pretzel (1 Serving)
Low-fat Ranch Dressing (2 tbsp)
String Cheese (1 oz)
Low-fat Milk (1 cup)
Blueberry Muffin (1 Serving) Low-fat Yogurt (4 oz)
1% Chocolate Milk (1 cup) Orange (Medium)
Alphabet Shaped Pretzels (1 package) Cinnamon Toast (1 slice)
100% Orange Juice (3/4 cup) 100% Apple Juice (3/4 cup)
Mozzarella String Cheese (1 oz)
Hummus (1/2 cup)
100% Apple Juice (3/4 cup)
Whole-Wheat Crackers (8 oz)
Peanut Butter and Jelly Bar (1)
100% Orange Juice (6 oz) Banana (1 medium)
Low-fat Chocolate Milk (1 cup)
Mixed Fruit in Light Syrup (3/4 cup)
Low-fat Chocolate Milk (1 cup) Cottage Cheese (1/2 cup)
Pineapple Chunks (3/4 cup)
Cheese and Peanut Butter Crackers (1 pack)
Muffin (1) Hardboiled Egg (1)
Cantaloupe and Grapes (3/4 cup) Fresh Carrots/Green Beans (3/4 cup)
Low-fat Dip for Vegetables (2 tbsp)
Apple Granola Bar (1 serving)
100% Juice (3/4 cup)
Peanut Butter and Jelly Sandwich (1)
100% Orange/Apple Juice (3/4 cup)
Cheese Crackers (4 count)
100% Apple Juice (3/4 cup)
Fruit (1 serving)
Nonfat Yogurt (1 serving) Whole-Wheat Crackers
Fruit or Granola Cheese or Peanut Butter
Raw Vegetable Sticks
Low-fat Yogurt dip or hummus Cut Apple (other fresh fruits work too!)
Cheese (1 serving)
Add any fruits you have (apples, grapes, pineapple, oranges, etc)
Dry Cereal (with not a lot of sugar added) Baked Chips
With 1% Milk Salsa
With Tomato Sauce
and Low-fat Cheese
Fruit (Berries, Cantaloupe, Pears, Watermelon, etc)
1% or Less Milk
Cherry or Grape Tomatoes Peppers and/or Cucumbers
1 Cheese Stick Low-fat Dip (1 serving)
Celery Baked Chips
Raisins Fresh Salsa or Fresh Guacamole
Cream Cheese 1% or less Milk
Crunchy Oat Bar Broccoli or Other Vegetables
100% Juice Cheese Slices
1 Tortilla Whole Wheat Crackers
Grated Cheese Low-fat Cottage Cheese
Whole wheat tortillas
Peanut or Almond Butter (sunflower seed butter can be used if there are
Cut whole wheat tortillas in half. Spread tortillas with peanut butter, place ½ banana on peanut
butter and roll up.
Make Your Own Trail Mix
Use a variety of dried fruits, nuts and seeds and let the kids make their own trail mix in paper
lunch bags. Some favorites are raisins, almonds, coconut flakes, pumpkin seeds, banana chips,
granola, dried apples. Place each item in its own bowl with a spoon. Create an assembly line
starting with the bags and they can add a spoon of each item they like.
Fruit Yogurt Dip
Low-fat vanilla yogurt (I like Dannon Natural)
Lime, zested or squeezed (or orange)
Place yogurt in a bowl. Add lime zest and a squeeze of fresh lime juice. Stir and dip with fruit.
Apples, pears, cantaloupe and bananas are all great with this dip and an apple corer makes
prepping the apples and pears a quick snack!
Black Bean Dip
1 can black beans, drained and rinsed
1 tomato, diced
1 red bell pepper, diced
1 avocado, diced
Juice from one lime
2 TBS. Olive oil
Mix beans, tomato, pepper, olive oil, and fresh squeezed lime juice together. Toss in avocado
right before serving. This is a great dip to eat with blue corn chips. The same mix can also be
used in whole grain tortillas topped with shredded cheese to make quesadillas, or on top of
3-4 cups packed fresh basil leaves
1/2 cup pecans, walnuts or pine nuts
1/2 cup grated Parmesan cheese
4 medium garlic cloves, chopped
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1. Combine nuts, garlic, cheese, and oil in a food processor or blender and blend until
no large chunks remain.
2. Add basil, one cup at a time, and continue to blend until smooth. Season with salt to taste.
Use to make Pesto Pita Pizzas- use whole grain pita as pizza crust, spread with pesto and top
with shredded cheese. Bake at 350 for 7 minutes or until cheese is melted. Pesto is also great as
a pasta sauce, on crackers and bread.
1 can of garbanzo beans or chickpeas
1 can of white beans
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (and lemon zest if desired
2 cloves garlic (or more, to taste) salt to taste
Makes 1 ½ cups
This bean dip originally comes from the Middle East, where it’s often eaten with pita bread.
Creamy and flavorful, you can enjoy it with pita chips, carrot and celery sticks, romaine lettuce
leaves, and spread inside of a sandwich for a change from mayonnaise.
1. Drain the beans, reserving some of the water to use later. Place beans and garlic in a blender
or food processor and blend until smooth, adding ¼ cup of olive oil gradually.
2. Blend in the lemon juice. Season with salt.
1-2 cloves garlic, chopped
Scoop out and mash 2 avocados. Mix in garlic, chopped tomatoes and juice of a fresh lime. Eat
with blue corn chips, veggie sticks, on salad and sandwiches.
Fresh Fruit Yogurt Smoothies
In Blender, combine 1/2 cup low fat vanilla yogurt, ½ cup OJ, a little ice and your choice of fresh
fruit. Blend and drink!
INGREDIENTS TO AVOID WHEN
Ingredient Why it is Used Why it is Bad
Chemical Linked to allergic
compounds made reactions, fatigue,
Artificial Colors from coal-tar asthma, skin rashes,
derivatives to hyperactivity and
enhance color. headaches.
Linked to allergic
Cheap chemical eczema, hyperactivity
Artificial Flavorings mixtures that mimic and asthma
natural flavors. Can affect enzymes,
RNA and thyroid.
Artificial Sweeteners Can negatively impact
(Acesulfame-K, Aspartame, metabolism
Some have been linked
Equal®, sweeteners found
to cancer, dizziness
NutraSweet®, Saccharin, in diet foods and
Sweet’n Low®, Sucralose, diet products to
Splenda® & Sorbitol) reduce calories per
May result in
Benzoate Preservatives Compounds that angiodema, asthma,
preserve fats and rhinitis, dermatitis,
prevent them from tumors and urticaria
(BHT, BHA, TBHQ)
becoming rancid. Can affect estrogen
balance and levels.
Cheap alternative May predispose the
to cane and beet body to turn fructose
sugar into fat
Sustains freshness Increases risk for Type-
High Fructose Corn Syrup in baked goods 2 diabetes, coronary
(HFCS) Blends easily in heart disease, stroke
beverages to and cancer
maintain Isn’t easily metabolized
sweetness. by the liver.
Ingredient Why it is Used Why it is Bad
May stimulate appetite
Flavor enhancer in
and cause headaches,
MSG restaurant food,
(Monosodium Glutamate) change in heart rate,
entrees, soups and
burning sensations and
difficulty in breathing.
Inhibits absorption of
An indigestible fat
Olestra primarily in foods
disease, diarrhea, gas,
that are fried and
cramps, bleeding and
Contain high levels of
Shortening, fats used in more
trans fats, which raise
Hydrogenated and Partially than 40,000 food
bad cholesterol and
products in the U.S.
Hydrogenated Oils lower good cholesterol,
Cheaper than most
(Palm, Soybean and others) contributing to risk of
ReCharge!- Energizing After-School is a fun-for-kids program designed for students in grades
2 to 6 to learn about and practice good nutrition and physical activity habits. A collaboration
with the National Football League, ReCharge! is a complete, easy-to-use kit with lesson plans,
equipment, information for families and much more.
Fruit and Veggie Champions- A fun website for kids to go to learn about healthy habits.
More Matters- a good tool to learn more about fruits and vegetables (how to prepare, store,
serving sizes and more!)
Action for Healthy Kids- The best ways to combat childhood obesity. LEARN THE FACTS!
Empower Me 4 Life- A resource guide from the Alliance For A Healthier Generation, to help
kids empower themselves to live healthy lives
FRAC- Food Research and Action Center
Lets Move!- Michelle Obama’s initiative to eliminate obesity in the next generation
Champion’s For Health- Learn about being Healthy in Jefferson County
The Children’s Policy Council of Jefferson County
FACT SHEET ABOUT FUNDING OPPORTUNITIES
Afterschool Snacks in the National School Lunch Program
1) What are “Afterschool Snacks”?
The National School Lunch Program (NSLP) now offers cash reimbursement to help schools
serve snacks to children after their regular school day ends. Afterschool snacks give children a
nutritional boost and draw them into supervised activities that are safe, fun and filled with
2) How can children benefit from the snack service?
Afterschool snacks help ensure that children receive the nutrition they need to learn, play and
grow. Organized, structured, and supervised programs that provide snacks allow children to
think and behave better, and help them make the grade!
3) Is my afterschool care program eligible?
In order for a site to participate, your school district must run the NSLP and sponsor or operate
the afterschool care program. Additionally the school district must sponsor or operate an
afterschool care program that provides children with regularly scheduled educational or
enrichment activities in a supervised environment. Contact your State education agency for
further information regarding program eligibility.
4) What type of snacks must be served in my program?
In order to be reimbursed, the snacks must contain at least two different components of the
following four: a serving of fluid milk; a serving of meat or meat alternate; a serving of
vegetable(s) or fruit(s) or full strength vegetable or fruit juice; a serving of whole grain or
enriched bread or cereal.
5) How much money will my school get for serving snacks?
Snacks served in afterschool care programs that are “area eligible” (see Question 6) will be
reimbursed at the free rate, regardless of an individual student’s eligibility for free or reduced
price lunches. Snacks served in afterschool care programs that are not area eligible will be
reimbursed at the free, reduced price and paid rate depending on each individual’s eligibility for
free or reduced price meals. For the period of July 1, 2003 through June 30, 2004,
reimbursement is $0.60 for free snacks, $0.30 for reduced price snacks, and $0.05 for paid
snacks. The rates of reimbursement for Alaska and Hawaii are higher. These rates are adjusted
6) How is “area eligible” defined?
An afterschool care program site is “area eligible” if it is located at a school or in the attendance
area of a school where at least 50 percent of the enrolled children are eligible for free or
reduced price meals. For example, if a high school with less than 50 percent free or reduced
price school enrollment is located in the attendance area of a middle school that has 50 percent
or more of the enrolled children eligible for free or reduced price meals, then the afterschool
care program located in the high school would be area eligible.
7) If my site is not area eligible, must I take applications for individual students to determine
whether they are eligible for free or reduced price benefits?
Since your school district is already participating in the NSLP, it will have free and reduced price
applications on file. The eligibility determinations for those applications would apply for both
the lunch and snack service under the NSLP. If an approved free or reduced price application is
not on file, the school district will earn the paid rate of reimbursement for snacks served to that
student unless the student makes application and is approved for free or reduced price
8) How do I apply for afterschool snacks?
Contact the school food service director in your school district. You may also want to contact
your State education agency for more information. State agency contacts are listed in our
website at http://www.fns.usda.gov/cnd .
9) When do the reimbursements begin?
As soon as the State agency approves your application, reimbursement will be earned for
snacks served. Reimbursement will be provided to participating programs that serve
afterschool snacks to children and youth through the age of 18.
10) What records must be maintained?
Your school food service staff will provide you with specific information on the reporting and
recordkeeping requirements. You will need to maintain a roster or sign-in sheet for
participating children. Additionally, if you are area eligible, you must record and report the total
number of snacks you serve each day. If you are not area eligible, you must record and report
the number of snacks served each day by category of reimbursement (i.e., whether they are
served free, at a reduced price or paid). You will also be required to maintain documentation of
compliance with the meal pattern.
11) If I am not eligible under NSLP, what can I do?
If you are not eligible under the requirements for the NSLP, you may still qualify for snack
reimbursement under the Child and Adult Care Food Program. To find out, contact your State
12) Who administers the program?
The NSLP is administered on the Federal level by the Food and Nutrition Service, an agency of
the U.S. Department of Agriculture. Within individual States, the program is administered by a
State agency, in most cases through offices in the State Department of Education. At the local
level, the program is administered by the school/school district.