Snacks are great, aren't they? Grab some yogurt, maybe a few baby carrots, and away you go! As long as those snacks are healthy, they're an important part of your balanced diet.

Some days when you're really on the go, does it seem like you can't get enough to eat? Well, it's not surprising! Your kid-sized stomach isn't large enough for you to eat enough at each meal to last all the way to the next meal. Plus your active kid body has a constant need for energy replacement - just like a car, you need fuel to keep your motor running!

It's also important to drink lots of water and other fluids, like 100% fruit juice, to keep from getting dehydrated, especially if you're physically active, like in gym class or playing outside in the heat.

Believe it or not, school can be a lot easier if you eat a couple of snacks during the day. After breakfast -- You do eat breakfast, right? -- if your brain has to wait until lunch time for fuel, you can't concentrate as well, and you might feel tired and find it hard to pay attention in class.

Healthy snacks provide the energy you need to get you through those late-morning and mid-afternoon slumps.

Some snacks to toss in your backpack and munch between classes:

• Baby carrots
• Apple wedges
• Banana
• Crackers and peanut butter
• Cheese cubes and pretzels
• Packaged fruit or applesauce
• Dried fruit and nuts - trail mix
• Cucumber slices
• Rice cakes

Here are some snacks that are fun to make. Ask an adult to help with these.

Frozen Juice Pops
Pour fruit juice into small paper cups. Place in the freezer and add a wooden craft stick when partially frozen. When completely frozen, peel away the paper and enjoy!

Tropical Fruit Pops
Blend banana, crushed pineapple, strawberries and low-fat vanilla yogurt. Pour into paper cups and freeze like the Frozen Juice Pops.

Healthy Nachos
Cut small, round flour tortillas into four triangular pieces (like pizza slices). Bake the tortilla pieces in the oven for 10-12 minutes, at 350°. Place shredded cheese and chopped tomato and green pepper on the tortilla pieces and bake for 4 minutes or until the cheese is melted.

Fruity Dip
Blend 1 ounce vanilla low-fat yogurt with 2 tablespoons of orange juice concentrate (or try lemonade concentrate). Dip fresh fruit pieces, like melon balls, banana slices, berries, peaches and pears.

Veggie Dip
Blend 2 cups of fat-free plain yogurt and 1 envelope buttermilk salad dressing mix. Refrigerate 1 hour. Dip fresh veggies, like carrots, celery, cucumber, and cauliflower.

Ants on a Log
Wash and cut up celery stalks. Spread peanut butter in the groove, then place raisins in the peanut butter, along the "log".

Meat & Cheese Roll-ups
Top a small, round flour tortilla with pieces of lunch meat and thinly sliced cheese. Starting at the edge of the tortilla, roll tightly.

*Snack ideas courtesy of the Michigan Department of Consumer and Industry Services.