Course materials

1. Nutrition/Healthy Snacks You will plan 5 days (1 week) of nutritionally
balanced
Nutrition/Healthy SnacksYou will plan 5 days (1 week) of nutritionally balanced snacks for
aschool-based program. Keeping in mind the nutritional needs of children,limiting the fat,
watching the budget, and making the snacks appealingto children, (remember that having
the students be a part of making thesnacks gives them ownership and helps them take some
responsibility fortheir food choices).Submit your menu directly in the assignment area from
our coursemenu. The snacks need to be something that could be made and served in
aschool-based after-school program without a lot of cooking, you are not making a full meal,
do not include a beverage unless that is your primary snack. This is not something that you
would typically make at home with your own children for a meal, it is a simple nutritious
snack!Snacks should represent a variety of cultures since the students inour schools
represent a variety of cultures. For example, you may wantto choose a recipe from Mexico,
one from the Middle East, one fromIndia, one from America, one from Vietnam, & one from
Japan. Yourrecipes should not all come from one country since the students you arecreating
them for will not all be coming from the same country! You willhave to do a little bit of
research to make sure that it fits withinthe current food pyramid guidelines. There are some
good ideas onlinefor this project. In our discussion this week make sure you post
yourfavorite menu ideas to share with the rest of us.When you submit papers no more than
20% of your paper should matchwhen you submit. For this assignment, your paper really
should come upat less than 2% or 3%. You aren’t really writing a paper you are simplygoing
to post snack ideas in the format shown in the example. I haveincluded 5 snack ideas so that
you have an idea of the formatting andthe level of student involvement in creating their
healthy snackchoices.EXAMPLE SNACK IDEAS:Please do not include drinks. Your snacks
should be easy and quickto prepare, involve very little cooking time, Can be prepared
primarilyby the students with direct supervision, contain no added sugar, andhave whole
grains, fruits, and proteins. It is a snack, not a meal.These should be easy to prepare in a
classroom or daycare center. Monday: Apple slices with almond butter—studentschoose
red, green, or yellow apple rings and spread them with almondbutter. Top with raisins,
banana slices, or granola.Tuesday: Plain Greek Yogurt served with slicedfruit—students
choose from a variety of fruit; bananas apples, grapes,blueberries, etc…seasonal choices to
dip in plain Greek yogurt.Wednesday: Hummus dip—kids can make this from garbanzo
beans and Greek seasoning, enjoy with carrot and celery sticksThursday: Applesauce—kids

2. help peel and sliceapples earlier in the day. Add water to a large pot toss in apples
andcinnamon and cook until soft and mushy. Serve warm. Delicious on a coldday! They may
even eat the peel while preparing the apples for the pot!Friday: Mini pizzas—use whole
wheat pita bread orEnglish muffin halves, tomato sauce, and low-fat cheese, kids choose
theveggie toppings. Bake and serve. -Children can put the pizzas togetherby picking out
their own toppings and discussing the nutritional valueof the added veggies. (This is only
possible with some sort of smalloven available).Each day is worth 8 points, ask yourself as
you are planning your 5 days of SNACKS:Is this easy to prepare?Is it a snack and not a full
meal?Is it healthy/nutritious?Is it something children will eat?Can it be prepared with
minimal or no cooking?Did I include the students in the process of making this?Did I include
a variety of cultures in my snack planning?Did I include at least 2 different food groups in
this snack?