Healthy Snack Menus

For Site Leaders and Staff

Creating a healthy menu is an important part of serving healthier foods and beverages.

Some important points to consider when making the menu are…

1. Make a 2 week menu and rotate this throughout the year

2. Reduce cost by not purchasing beverages – serve WATER!

3. Purchase foods every 2 weeks – fruits, like apples and bananas, will stay fresh for 1 (bananas) to 2 weeks (apples) at room temperature



See the examples below for what a healthy menu could look like and a list of foods and beverages to serve.


Fruit

Fresh, Dried, or Canned in Own Juice

FRESH
Apples, Bananas, Grapes, Sliced Oranges

DRIED
Raisins, Banana Chips, Apple Rings

CANNED
Fruit Cups, Pinnaple, Peaches all in their own juice (NOT syrup or light syrup)


Veggies

Fresh, Frozen or Canned

FRESH
Baby Carrots, Celery Sticks, Broccoli Florets, Sliced Peppers

FROZEN
Vegetable Mixtures, Peas

CANNED
Green Beans, Peas, Carrots, Vegetable Mixtures


Whole Grains

WHOLE GRAINS
When providing grains, all grain foods are whole grains, determined by the first word listed in the ingredient listed contains the word “whole” (e.g., whole wheat, whole oats, whole-grain flour, whole brown rice).


Dairy

DAIRY
Cheese Sticks, Plain Low-Fat Milk, Plain Yogurt


Dips

DIPS
Salsa, Peanut Butter, Low-Fat Ranch, Hummus


Drinks

Keep it simple and cheap, just serve WATER