Nutrition

Healthy Snacking

Choose a preferred language

A common myth about snacking is that it’s not good for you. This might be true if you’re helping yourself to candy, chips, or other junk foods throughout the day. But healthy snacking is possible. It’s what you eat and how much you eat that matters.

Woman eating cottage cheese and fruit.


How to make snacks work for you

The key to healthy snacking is to make smart choices about what you’re eating. Snacks should come from one or more of these food groups:

  • Grains

  • Fruits

  • Vegetables

  • Dairy

  • Protein

They should also be high in nutrients, and low in fat, added sugar, and salt. When snacking, it’s also important to watch how much you’re eating. A snack should be treated as a very small meal. The point is to eat just enough to take the edge off your hunger, not to eat until you’re full.


Pack snacks ahead of time

The body’s fuel runs out within several hours after eating a meal. If you don’t eat, you’ll feel your energy level drop. You may also notice that you’re less focused and alert. Try packing snacks to bring with you to work, school, or wherever your busy schedule takes you. Otherwise, you’ll end up relying on snacks from vending machines or convenience stores that are often high in fat and added sugars and low in nutrients.


Pick your snacks wisely

Low-fat choices to include:

  • Fruits

  • Vegetables

  • Whole-wheat bagel with low-fat cream cheese

  • Fat-free or low-fat muffin

  • Pretzels

  • Rice cakes

  • Low-fat granola bars

  • Whole-grain crackers and graham crackers

  • Low-fat and unsalted microwave popcorn

High-fat choices to pass up:

  • Danish and donuts

  • Snack cakes and cupcakes

  • Chips and crackers

  • Chocolate bars

  • Cream-filled cookies

  • Ready-made popcorn


Snacks for anytime, anywhere

In addition to some of the snacks mentioned above, other good packable snacks include:

  • Single-serving boxes of dry and unsweetened cereal.

  • Fresh fruit, such as oranges, pears, grapes, berries, and apples.

  • Dried fruit.

  • Fresh vegetables.

  • Vegetable sticks or baby carrots.

  • Mini-boxes of raisins.

  • Unsweetened juice boxes.

  • Unsalted nuts and seeds.

  • Peanut butter.


Snack supplies for home and work

  • Raw vegetables

  • Hummus

  • Guacamole

  • Fresh fruits

  • Fat-free or low-fat yogurt

  • Unsweetened applesauce or canned fruit

  • Low-fat cheese slices or string cheese

  • Fat-free or low-fat cottage cheese

  • Whole-wheat tortillas

  • Hard-boiled eggs

  • Peanut butter

  • Slices of lean turkey or chicken

Online Medical Reviewer: Daphne Pierce-Smith RN MSN

Online Medical Reviewer: Raymond Turley Jr PA-C

Online Medical Reviewer: Shaziya Allarakha MD

Date Last Reviewed: 04/01/2025

© 2000-2025 The StayWell Company, LLC. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional's instructions.
doctor icon

Find the right provider to meet your needs

From primary care to specialty services and more.

Find a Doctor
appointment clock icon

Call for an Appointment

Offering personalized care at more than 20 clinics across three cities and two states.

Call Now
Related Articles
Read article
Wellness
Understanding Food and Cholesterol

Learn about foods that can raise your cholesterol and foods that can help you lower it.

Read article
Wellness
Calcium Supplements

Calcium is a mineral that helps us make strong bones and teeth. Most of the calcium in our bodies is in our bones. We spend almost half of our lives (30 to 35 years) building to a peak bone mass. Taking in enough calcium helps younger people build strong bones. Maintaining a safe calcium level helps older people limit bone loss.

Read article
Wellness
Herb and Spice Quiz

Here are some questions to test your knowledge about herbs and spices.

Read article
Wellness
MyPlate Worksheet: 2,800 Calories

Your calorie needs are about 2,800 calories a day. These are the USDA guidelines for your daily recommended amount of each food group.