AMERICANS
love snacking. On
any given day, 90 percent of us nibble
between meals.
That’s not necessarily a bad thing.
Chosen wisely, snacks can be part of a
healthy diet by:
•
Taking the edge off hunger so you
don’t overeat at mealtime.
•
Raising your intake of fruits and
vegetables.
•
Contributing important vitamins,
minerals and fiber.
To make the best snacking choices,
think about when and where the urge
to nosh usually strikes you—then plan
ahead.
At home.
Stock up on fruits,
vegetables, low-fat dairy products and
whole-wheat items, and try to include
at least two food groups in every
snack. Mix and match for small but
tummy-filling servings of protein and
fiber like these:
•
A wedge of steamed sweet potato
topped with Greek yogurt.
•
Almond butter and raisins on
whole-wheat toast.
•
Zucchini circles, broccoli spears
or red pepper slices dipped in
hummus.
•
Frozen yogurt and sliced banana
between two graham crackers.
At work.
Stash these in your
briefcase or desk:
•
Whole-grain cereal mixed with
unsalted walnuts and dried
apricots.
•
Fat-free microwave popcorn.
•
Instant oatmeal.
•
Multigrain rice cakes and mini
packets of peanut butter.
At play.
Whether you’re a soccer
fan or a golf pro, these portables can
stave off hunger (and help you stay
hydrated):
•
A fresh pear.
•
Baby carrots.
•
A single-serving can of low-salt
vegetable juice.
•
100 percent fruit juice mixed with
seltzer water.
Remember: The best time to snack
is when you’re actually hungry. If
the notion to nibble hits when you’re
bored or frustrated, seek another
distraction—call a friend, take a walk
or read a magazine.
Sources: Academy of Nutrition and Dietetics;
American Institute for Cancer Research;
Produce for Better Health Foundation
Snack attacks
HOW TO MAKE HEALTHY CHOICES
The 4 types
of exercise
Keeps heart, lungs and circulatory
system healthy—improving
overall fitness.
Builds stronger muscles
to support body
movement.
Improves posture and stability
and helps prevent falls.
Stretches muscles to help the
body stay limber.
E N D U R A N C E
S T R E N G T H
B A L A N C E
F L E X I B I L I T Y
