<%BANNER%>

UFIR



Healthy Eating: Sixteen Savory Snacks
http://edis.ifas.ufl.edu/ ( Publisher's URL )
CITATION PDF VIEWER
Full Citation
STANDARD VIEW MARC VIEW
Permanent Link: http://ufdc.ufl.edu/IR00000876/00001
 Material Information
Title: Healthy Eating: Sixteen Savory Snacks
Series Title: Healthy Eating series
Abbreviated Title: Sixteen Savory Snacks
Physical Description: Fact Sheet
Creator: Hillan, Jennifer
Bobroff, Linda B.
Publisher: University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS
Place of Publication: Gainesville, Fla.
Publication Date: 2012
 Notes
Abstract: Tired of your regular snacks? Here are sixteen snack ideas that are easy to prepare and healthy too! Keep some of these choices handy for the next time you have the snacking urge.
Acquisition: Collected for University of Florida's Institutional Repository by the UFIR Self-Submittal tool. Submitted by Diana Hagan.
Publication Status: Published
General Note: "Publication #FCS8697"
General Note: "ENAFS: Elder Nutrition and Food Safety."
General Note: Large Print.
General Note: "Original publication date February 2005. Revised April 2012."
 Record Information
Source Institution: University of Florida Institutional Repository
Holding Location: University of Florida
Rights Management: All rights reserved by the submitter.
System ID: IR00000876:00001

Downloads

This item is only available as the following downloads:

PDF ( PDF )


Full Text

PAGE 1

FCS8697 Healthy Eating: Sixteen Savory Snacks1Jennifer Hillan and Linda B. Bobro2 1. La versin en espaol de este documento es Alimentacin Saludable: Diecisis meriendas apetitosas (FCS8697-Span). This document is FCS8697, one of a series of the Department of Family, Youth, and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date February 2005. Revised April 2012. Visit the EDIS website at http://edis.ifas.u.edu 2. Jennifer Hillan, MSH, RD, LD/N, former ENAFS nutrition educator/trainer, Department of Family, Youth, and Community Sciences; and Linda B. Bobro, PhD, RD, LD/N, professor, Department of Family, Youth, and Community Sciences; Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611.The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or aliations. U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A&M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Millie Ferrer-Chancy, Interim DeanTired of your regular snacks? Here are sixteen snack ideas that are easy to prepare and healthy too! Keep some of these choices handy for the next time you have the snacking urge. 1. cup zucchini, cucumber, or carrot strips dipped in low-fat ranch dressing or plain yogurt 2. Frozen peeled banana (wrap in plastic wrap before freezing) 3. Slice of whole grain toast topped with fruit preserves 4. cup dried mixed fruit 5. Two Graham cracker squares topped with peanut butter and honey (optional) 6. cup low-fat buttermilk 7. ounce low-fat string cheese 8. Homemade popsicle (made with your favor ite 100% fruit or vegetable juice) 9. Hard-cooked egg and cup 100% fruit juice Figure 1. Dip fresh vegetables in low-fat dressing or plain yogurt. Credits: James Gathany, CDC

PAGE 2

210. cup low-fat yogurt with cup cut-up fruit and granola 11. cup sliced cucumbers and tomatoes with low-fat Italian dressing or plain low-fat yogurt 12. Half of a whole wheat pita bread with hummus (chickpea dip) 13. Slice of whole wheat toast with margarine and a sprinkle of sugar and cinnamon 14. Small whole wheat tortilla topped with low-fat cheese and melted 15. cup low-fat cottage cheese and cup melon or peach cubes 16. cup low-sodium vegetable juice with 4 wheat crackers Figure 2. Peel and freeze a banana for a future snack. Credits: Romek Kowalski, http://bit.ly/H9RY0a