How would you like a boost of energy replete with 10 grams of protein couched in a chewy, brownie-flavored whole-grain bar? Or one flavored like an oatmeal-raisin cookie? If you're tempted, you're not alone. But according to nutritionist Liz Applegate, "There's nothing magical about these bars. They're no better than a banana or other food with an equal amount of carbohydrates."

Over the years sports and energy bar sales have rocketed. Taste and appeal have improved dramatically over time, as has distribution: Once sold almost exclusively in health food stores, the bars are now primarily sold in supermarkets and convenience stores.

Applegate points out that the energy bar industry has evolved in other ways as well. Good-tasting, high-carbohydrate, low-fat energy bars such as PowerBar and Clif—the originals—were developed to provide athletes with carbohydrates on the go. Now all sorts are available: high-protein bars by GeniSoy, so-called meal replacement bars like Balance, even bars packed with supplements, such as the high-calcium Luna. But the purpose of these bars, as their names imply, isn't to boost energy.

Aside from convenience, energy bars are appealing because they're relatively low in hydrogenated and saturated fats, and often have as much as 5 grams of fiber. But it's best to eat plain old whole foods like fruits and vegetables. A plum or a peanut-butter sandwich not only costs less but brims with beneficial phytochemicals that no food scientist can replicate.

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