Franklin County Podcasts
 August
18, 2009
Packing School Lunches
(3:04 minutes)
Audio/Video Script:
Susan Holman
County Extension Agent - Family and Consumer Sciences
[Title Slide - Packing School Lunches, Susan Holman, County Extension Agent - Family and Consumer Sciences -
Franklin County, Drawing of a brown lunch bag, U of
A Division of Agriculture.]
[Susan in front of MyPyramid Poster] It is almost time for school to start
once again which means for parents time to start packing those school lunches. A
2004 survey conducted by the American Dietetic Association, showed that 83% of
our kids pack their lunch once or twice a week. While a peanut butter and jelly
sandwich maybe nutritious it does get boring.
Hi, my name is Susan Holman and I am the Franklin County Extension Agent for
Family and Consumer Sciences, and today I want to share with you some tips and
ideas for packing safe, nutritious and fun lunches for your kids.
[Slide - Kitchen Essentials for Packing Lunches; Convenient lunch foods; Zip
lock sandwich bags; Small plastic, reusable containers, Plastic spoons and
forks, Freezer packs to keep food cold.] Planning ahead and stocking your
kitchen is essential for packing a healthy lunch. You will need the stock your
kitchen with essential items of convenient lunch foods so you only have to go to
the grocery store about once a week. Stock up on zip lock sandwich bags, small
plastic re-usable containers, plastic spoons and forks, and freezer or gel packs
that will help you keep foods and beverages cool. Having these items on hand can
help you avoid the last minute stress of , "What are we going to pack today?"
[Picture of lunch box with Apple] It's easier to make lunches packed with
good nutrition if you plan lunch menus for an entire week.
[Picture of MyPyramid] You and your child are less likely to make unhealthy,
last-minute food choices as you "bag it and grab it" every morning. A great tip
is to use MyPyramid to plan your meals. The five food groups in the pyramid are
milk, meat & beans, fruits, vegetables and grains. Plan daily lunches that
include at three or five of these food groups and supply protein, carbohydrates
and fat. Always include your child's opinion on what you should pack for their
lunch.
[Slide- Food Safety for Packing School Lunches; Wash hands, surfaces and
utensils before preparing lunches (Drawing of someone washing their hands);
Store lunches at safe temperature - Danger zone is 40 - 140 degrees F (Drawing
of a thermometer); Use freezer gel packs or frozen beverages to keep lunches
cold. ] Before preparing lunches keep food safety in mind. Wash your hands
thoroughly using hot, soapy water. Clean all food preparation surfaces and
utensils before use. And make sure to wash fruits and vegetables before packing
them in lunch bags. School lunches should be stored at correct temperatures.
Keep foods out of the danger zone, which is between 40° F and 140° F. At
this temperature bacteria
grows and multiplies quickly, so don't take chances. Keep
cold foods cold and hot foods hot. Some schools and classrooms may have refrigerator space for
your child's lunch bags. If that's not available at your school, you will want to
use an insulated lunch
box or bag. You can freeze the child's beverage, or use a freezer gel pack to keep
the cold foods
cold, below 40° F. Keep in mind that when these things begin to thaw they
are likely to sweat, so you'll want your child's other food to be in zip lock plastic bags
or small containers. This will keep them from being a soggy mess when those
start to melt. Remind your child to bring their lunches homes every day, clean
out their lunch boxes, and also at school they will need to go ahead throw away perishable food
items.
These are just some great
tips for packing your student's lunches..
[Title Slide - Drawing of a lunch box, thermos, banana and a sandwich. U of A
University of Arkansas Division of Agriculture] For more
information contact your county Extension office or visit our website at
www.uaex.edu.
Back to
Franklin County Podcasts
|
