Snacks: The Good, the Bad and the Ugly

Sept. 25, 2003 --- School lunches have improved in the last decade as their fat, cholesterol and sodium levels have dropped.  Fruits and vegetables are more plentiful on many school menus. 

A nutritionist with the Alabama Cooperative Extension System says there are additional improvements to be made to nutrition at schools.

“Many schools have vending machines offering sodas and other snack-type foods that offer few nutritional benefits,” said Dr. Barbara Struempler.  “One way to enhance school children’s nutrition is to ensure there are better snacks in the vending machines.”

            While Struempler noted that raisins, unsweetened applesauce, bottled water and fat-free milk are all better choices than a 20-ounce caffeinated soda or a cream filled chocolate cupcake, she emphasized that the snacks must still appeal to children and teens.

            “Certainly, machines should offer these types of healthy snacks,” she said.  “But the reality is young people may prefer something they perceive as ‘junk food.’”

            Struempler said options include offering snack foods that are lower in fat or sodium or both.

            “A machine could offer baked snacks such as pretzels or baked potato chips instead of high-fat fried snacks.  Lower calorie cookies would be another option,” she said.

            When school administrators are researching healthier varieties of cookies, chips and other snack foods, Struempler said they should look first to product labels. 

“They can look for products that carry such nutrient claims as fat free, low fat, light or reduced calorie, fat, or sodium on the package front,” said Struempler.  “Current food-labeling laws ensure these terms have precise meanings, and all foods making such claims must meet stringent criteria.”

Serving size is another critical factor to consider.  Struempler noted that many snacks indicate they are 2 or more servings on the nutrition facts section of the food label.

She said whoever is selecting products to include should consider calories, fat and sodium per serving as well as number of servings per package.

“A 20-ounce bottle of orange juice is good for you,” said Strumepler. “But it’s also more than three times the six ounces of a single serving.”

She emphasized that parents must emphasize good nutrition at home as well.

“The number of overweight children has soared in the last 20 years,” said Struempler.  “That puts children at risk for a number of illnesses later in life, including heart disease and diabetes.

“Providing children and teens with healthy, low-fat snacks and meals at home is important.  Parents should be good role models.  They should choose a healthy diet and exercise.

(Source: Dr. Barbara Struempler, Alabama Cooperative Extension System Nutritionist and Auburn University Professor of Nutrition and Foods, 334-844-2217.)

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