PARTY, INCENTIVE, AND SNACK GUIDELINES

PARTIES: Should be held after the classroom’s lunch time. Students should be encouraged to consume a nutritious balanced breakfast and lunch.

INCENTIVES: It is not recommended to use food as a classroom incentive.  Rewarding students need not include candy, pizza parties, and other foods that can undermine a student’s diet and health and reinforce unhealthy eating habits. The goal of classroom rewards is to encourage positive behavior, and there are many other options other than food that can achieve this goal. Rewards could include social rewards (praise, thanks), recognition, privileges, school supplies, outdoor activities, sports equipment, appropriate toys, or clothing. If food is used as a classroom incentive, foods from the list below should be used.

SNACKS: Total calories for a snack (i.e., milk and granola bar) should not exceed 250 calories. Individual items should not be much more than 100 calories each. Healthy options such as Fresh fruits, vegetables, and whole grain snacks should be promoted. A combination of protein and complex carbohydrate is often the best snack to provide. (IE: Nuts and fruit. Be aware of allergies issues)

1. Raw vegetable sticks/slices with low fat dressing or yogurt dip. (Be aware of choking risks with students six (6) years and younger.)
2. Fresh fruit and 100% fruit juices (fruit juices should be limited to 8 ounce portions).
3. Dried fruits (raisins, banana chips, etc.).
4. Trail mix (dried fruit and nuts). (Be aware of choking risks with students six (6) years and younger.)
5. Dry roasted peanuts, tree nuts, and soy nuts. (Be aware of choking risks with students six (6) years and younger.) Reminder: Nuts and peanuts are common life threatening allergens.
6. Low-fat cheese cubes and sticks; i.e., mozzarella, 1 ounce portion.
7. Party mix (variety of cereals, nuts, pretzels, etc.)
8. Low sodium crackers – 150 mg sodium per serving or less.
9. Baked chips.
10. Low-fat muffins, granola bars – 30% calories from fat or less.
11. Angel food and sponge cakes.
12. Flavored yogurt and fruit parfaits.
13. Jell-o and low-fat pudding cups.
14. Frozen yogurts, sherbets.
15. Low-fat and skim milk products.
16. Pure ice cold Water!