The share of students completing the secondary education significantly increased with better nutritional quality of at-school (χ2 = 6.73, p < 0.05) and in-home (χ2 = 7.19, p < 0.05) snacking (Figure 1). Likewise, the proportion of students taking the exams for higher education was significantly higher among participants having healthy in-home (χ2 = 12.40, p < 0.01) and at-school (χ2 = 11.66, p < 0.01) snacking (Figure 2).