स्वास्थ्य सम्बन्धी सम्पूर्ण जानकारी

جميع المعلومات المتعلقة بالصحة

Lahat ng impormasyong may kaugnayan sa kalusugan

स्वास्थ्य संबंधी सारी जानकारी

Semua maklumat berkaitan kesihatan

ကျန်းမာရေးဆိုင်ရာ အချက်အလက်အားလုံး


Dhammaan macluumaadka la xiriira caafimaadka

स्वास्थ्यसम्बद्धाः सर्वाणि सूचनानि

Alle gezondheidsgerelateerde informative

Tota la informació relacionada amb la salut

ሁሉም ከጤና ጋር የተያያዙ መረጃዎች


صحت سے متعلق تمام معلومات

Mọi thông tin liên quan đến sức khỏe

The Health Thread Logo

The Health Thread

THT store

Listen to this audio

Here are some healthy school lunch ideas and snack options backed by research for optimal nutrition and energy:

School Lunch Ideas:

Turkey and Veggie Wrap: Use whole-grain tortillas filled with lean turkey slices, mixed vegetables (such as lettuce, tomatoes, and cucumbers), and a spread of hummus or avocado.

Research: Whole grains provide essential nutrients and dietary fiber, while lean turkey offers protein for sustained energy (1). Including vegetables adds vitamins, minerals, and fiber (2).

Quinoa Salad: Make a colorful salad with cooked quinoa, mixed vegetables (e.g., bell peppers, carrots, and cherry tomatoes), black beans, and a light vinaigrette dressing.

Research: Quinoa is a nutrient-rich grain that offers high-quality protein and essential amino acids (3). Beans provide additional protein and fiber, contributing to a balanced meal (4).

Chicken and Vegetable Stir-Fry: Prepare a stir-fry using lean chicken breast, a variety of colorful vegetables (e.g., broccoli, bell peppers, and snap peas), and a light soy or teriyaki sauce. Serve with brown rice.

Research: Lean protein from chicken supports growth and development, while vegetables offer essential vitamins, minerals, and antioxidants (5, 6). Brown rice provides complex carbohydrates for sustained energy (7).

Snack Options:

Fresh Fruit Kabobs: Skewer a combination of bite-sized fruit pieces, such as berries, melon chunks, grapes, and pineapple.

Research: Fresh fruits are nutrient-dense, supplying essential vitamins, minerals, and dietary fiber (8).

Greek Yogurt with Berries: Serve a portion of low-fat Greek yogurt topped with mixed berries (e.g., strawberries, blueberries, and raspberries).

Research: Greek yogurt is a good source of protein and calcium, promoting satiety and bone health (9). Berries are rich in antioxidants and provide natural sweetness (8).

Veggie Sticks with Hummus: Pack baby carrots, cucumber slices, and bell pepper strips alongside a small container of hummus for dipping.

Research: Raw vegetables are low in calories and packed with vitamins, minerals, and fiber, while hummus offers protein and healthy fats (10, 11).

School Lunch Ideas:

Salmon and Whole Wheat Pasta Salad: Prepare a salad using cooked whole wheat pasta, flaked salmon, cherry tomatoes, spinach leaves, and a light lemon vinaigrette dressing.

Research: Salmon is a great source of omega-3 fatty acids, which have been associated with improved cognitive function and heart health in children (1). Whole wheat pasta provides complex carbohydrates and dietary fiber for sustained energy (2).

Veggie Omelet: Make a vegetable-packed omelet using eggs or egg whites and a variety of diced vegetables like bell peppers, mushrooms, onions, and spinach.

Research: Eggs are a good source of high-quality protein, vitamins, and minerals, including choline, which is important for brain development (3). Vegetables add fiber, vitamins, and antioxidants (4).

Whole Grain Veggie Pizza: Use whole grain pita bread or a whole wheat tortilla as the crust, top it with tomato sauce, low-fat cheese, and a variety of colorful vegetables like bell peppers, mushrooms, and zucchini.

Research: Whole grains provide important nutrients and dietary fiber (5). Including vegetables adds vitamins, minerals, and phytochemicals that support overall health (6). Snack Options:

Homemade Trail Mix: Mix together unsalted nuts (e.g., almonds, walnuts), seeds (e.g., pumpkin seeds, sunflower seeds), and dried fruits (e.g., raisins, apricots) for a nutrient-rich and satisfying snack.

Research: Nuts and seeds are a good source of healthy fats, protein, and various micronutrients (7). Dried fruits provide natural sweetness and additional vitamins and minerals (8).

Yogurt Parfait: Layer low-fat yogurt, fresh berries, and whole grain cereal or granola in a portable container.

Research: Yogurt contains probiotics, which can benefit gut health and support the immune system (9). Berries offer antioxidants and dietary fiber (8).

Homemade Vegetable Chips: Make your own vegetable chips by thinly slicing vegetables like sweet potatoes, beets, or kale, lightly seasoning them with herbs and spices, and baking until crispy.

Research: Homemade vegetable chips can be a healthier alternative to store-bought chips, providing vitamins, minerals, and fiber (10).

It’s important to note that individual dietary needs and preferences may vary. Consulting a registered dietitian or healthcare professional can provide personalized recommendations.


  • Slavin, J. (2013). Whole grains and human health. Nutrition Research Reviews, 26(2), 99-110.
  • Wang, X., Ouyang, Y., Liu, J., Zhu, M., Zhao, G., Bao, W., & Hu, F. B. (2014). Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: Systematic review and dose-response meta-analysis of prospective cohort studies. BMJ, 349, g4490.
  • Sánchez-Pardo, M. E., Zazueta-Morales, J. J., Muñoz-Sánchez, J. L., Sánchez- González, J. J., & Álvarez-Parrilla, E. (2020). Quinoa (Chenopodium quinoa Willd.), an ancient Andean grain with nutritional and functional properties: A review. Journal of Food Science and Technology, 57(5), 1413-1424.
  • Mudryj, A. N., Yu, N., & Aukema, H. M. (2014). Nutritional and health benefits of pulses. Applied Physiology, Nutrition, and Metabolism, 39(11), 1197-1204. Huang, R. Y.,
  • Huang, C. C., Hu, F. B., & Chavarro, J. E. (2016). Vegetarian diets and weight reduction: A meta-analysis of randomized controlled trials. Journal of General Internal Medicine, 31(1), 109-116.
  • Boeing, H., Bechthold, A., Bub, A., Ellinger, S., Haller, D., Kroke, A., … & Stehle, P. (2012). Critical review: Vegetables and fruit in the prevention of chronic diseases. European Journal of Nutrition, 51(6), 637-663.
  • Ros, E. (2010). Health benefits of nut consumption. Nutrients, 2(7), 652-682.
  • Dreher, M. L. (2018). Whole fruits and fruit fiber emerging health effects. Nutrients, 10(12), 1833.
  • Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., … & Calder, P. C. (2014). Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology, 11(8), 506-514.
  • Satija, A., Bhupathiraju, S. N., Rimm, E. B., Spiegelman, D., Chiuve, S. E., Borgi, L., … & Willett, W. C. (2016). Plant-based dietary patterns and incidence of type 2 diabetes in US men and women: Results from three prospective cohort studies. PLoS Medicine, 13(6), e1002039.
  • Mattes, R. D., & Dreher, M. L. (2010). Nuts and healthy body weight maintenance mechanisms. Asia Pacific Journal of Clinical Nutrition, 19(1), 137-141.