The old rule “don’t snack between meals” has been replaced by a new one: “do snack sensibly.”

Today's experts advise that on-the-go kids may need to refuel between mealtimes. “There’s nothing wrong with snacking. It’s what they snack on that matters,” says Elaine Magee, M.P.H., R.D., a registered dietitian and author of over 25 books on nutrition and cooking, including her latest, Fry Light, Fry Right!

Magee, herself the mother of two, says the key is to plan ahead. Kids tend to eat whatever is close and easy. Make it just as easy for kids to grab a healthy bite by preparing wholesome snacks in advance and storing them in single-serving containers. If the pre-packaged snack route is a better fit for your schedule, go with low-fat or low-calorie varieties.

These kid-approved snack ideas are as delicious as they are nutritious:

Crunchy veggies. Think beyond carrot sticks. Magee says her daughters are fans of raw, string-less sugar snap peas and jicama slices. Or serve cut-up, raw cauliflower, broccoli and zucchini with low-fat ranch dressing as a dip.

Fresh fruit. Kids love fruit, especially if it's easy to eat. Cut up apples, pears, oranges and melons to make them more kid-friendly. Low-fat yogurt is a tasty dip. Or blend fruit with yogurt and 100 percent fruit juice to make a smoothie.

Whole grains. Look for whole-grain crackers, pretzels and crisp breads. Top with a little cheese, tuna, peanut butter or sardines to add protein power. Or create your own snack mix from dry, whole-grain cereal, nuts and dried fruit.

Cool beans. Magee makes nachos by putting low-fat, vegetarian refried beans on reduced-fat or baked tortilla chips. She sprinkles on cheese, microwaves to melt and tops with fresh, chopped tomatoes. Her girls also like to munch on edamame—sweet, green soybeans that are cooked in the pods, then shelled for eating.