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School Nutrition Design Worksheet

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School Nutrition Design Worksheet

A community school in Aotearoa New Zealand is planning a morning snack programme. Use the information and design tools below to create options that are nutritious, practical, safe and welcoming. There can be more than one good solution. Write your own ideas where asked.

What makes a snack work?

A useful school snack can help meet hunger and support concentration. A balanced choice might include a fruit or vegetable, a grain food, or a source of protein. Water is a good everyday drink. Snacks should also be affordable, easy to serve, suitable for different dietary needs and kept at a safe temperature. Ask about allergies and religious or cultural food requirements; never guess.

1.A student is hungry before morning lessons. Which snack is the strongest everyday choice for a school programme?

A banana and plain yoghurt
A fizzy drink and lollies
An energy drink
A packet of sweets

2.Choose TWO actions that help make a snack programme culturally respectful and inclusive.

Ask students and whānau about food needs and preferences
Offer only one food because everyone eats the same things
Check ingredients and provide suitable alternatives
Assume a food is suitable without checking

3.True or false: If a snack looks healthy, it is safe to leave it unrefrigerated all morning.

TrueFalse

4.Match each programme need to a practical action.

Food safety
Accessibility
Dietary needs

Check ingredients and offer suitable alternatives
Wash hands and use clean serving equipment
Make snacks easy to collect without payment or embarrassment

Plan and improve

Think like a designer: identify who the snack is for, choose ingredients, then check whether your idea is safe, affordable and easy to serve.

5.The programme has apples, wholegrain crackers, cheese and hummus. Design one snack combination using at least two ingredients. Explain why it could help a student feel satisfied until lunch.

6.A student needs a vegetarian option, and another student has a food allergy. Name two steps the organisers should take before serving snacks.

7.The team has a limited budget. Suggest one way to keep the programme affordable without making the snacks less nourishing.

8.Design a morning snack programme with three different snack options. Include how students can access it privately, one food-safety routine, and one way to check that the options suit the community.

9.Name one possible challenge when starting the programme and explain a practical way to address it.

10.Explain one way a reliable school snack programme can support fairness in learning.