Released July 10, 2008
MANHATTAN, Kan. – Reserving a kitchen cupboard or easily-accessible shelf for non-perishable snacks can help direct children and teens to healthy snacks that will supplement, rather than compete with meals, said Sandy Procter, Kansas State University Research and Extension nutrition educator.
Setting aside a shelf in the refrigerator for perishable snacks is another good idea, said Procter, who suggested cutting up fresh fruits and vegetables and placing them in covered, see-through containers (glass or clear plastic) to make them easy to eat.
Pre-packing portions as single servings also can be helpful in teaching children appropriate portion size, said Procter, who encourages setting aside time for a snack, rather than “grazing.”
Saying “no” to snacks an hour before supper is also recommended, she said.
Procter is a registered dietitian and Kansas’ coordinator for the U.S. Department of Agriculture’s Expanded Food and Nutrition Education Program.
More tips on food, nutrition, and family meals are available at county and district Extension offices and on Extension’s Web site at http://www.oznet.ksu.edu/humannutrition/.
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http://isis.oznet.ksu.edu/KSRENews/story/briefs071008.aspx
Contact: Mary Lou Peter-Blecha, mlpeter@ksu.edu
