By Katie Hajicek
Nutrition Education Agent

Whether taking a short trip across town or longer trips to a state park or the lake, taking healthful foods and drinks with you can create a dining dilemma.
Planning ahead is one key to meeting this challenge head-on, nutritionists say. Buy travel-friendly foods, such as fruits and vegetables, then wash and cut them so they are ready to pack and eat.
Another tip is to prepare individual servings for snacks before your leave on your trip. Grapes, melon chunks (with toothpicks so you can serve yourself), berries, sweet pepper slices, carrots, broccoli, trail mix, dried fruit, nuts, pretzels and yogurt are some options. Put them in reusable plastic containers or plastic bags. Apples and oranges are whole fruits that travel well.
Sandwiches and salads also are good travel meals. Prepare them the night before or take the fixings with you and prepare them just before you eat.
Try a tortilla, pita or bagel sandwich for something a little different.
Don't forget the beverages. Quenching your thirst is hard to do when you are on the road for longer trips. A bottle of water for each passenger is a must. Boxes of 100 percent juice and low-fat milk also are good beverage choices to pack.  
To make sure your food and beverages arrive at your destination safely, keep the perishable items in a chilled cooler. Peanut butter and honey sandwiches are a good choice if you don't have a cooler.
Refueling your body from your own stash of healthful foods and drinks rather than the vending machine saves on calories and cash.
Disposing of empty juice boxes, wrappers and other trash is important, too. Recycle a disposable paper or plastic bag to collect trash.
People also need pit stops for longer car trips to re-energize and refuel. Take time to let everyone enjoy fresh air and stretch his or her legs.
At Home with Extension is written by staff of the NDSU Extension Service-Barnes County.