In the News - August 2009
Back to School: Packing a lunch they won't trade for junk food
LITTLE ROCK - It's a daily temptation at the school lunchroom: Your child's
brown bag contains fruit and low-fat everything. His or her best friend has an
overabundance of cream-filled, sugar-sprinkled fat globs. Guess what happens
next?
Encouraging a child to eat what you packed isn't an impossible task,
according to Dr. Rosemary Rodibaugh, an extension nutrition specialist with the
University of Arkansas Division of Agriculture.
"Children are often more likely to eat a healthy lunch
if they are engaged in planning and preparation," she said. "Work with them to
find items they like, and use this time as a way to teach them about good
nutrition."
Studies show that children tend to eat about two-thirds of their lunches and
trade or toss the rest. The entrée is the item most likely to be eaten, studies
say.
Variety is important to children.
"Peanut butter and jelly every day gets old fast," Rodibaugh said.
The grocery store is full of ingredients to add variety. Try to stick with
fresh foods as much as possible since packaged foods tend to contain more fat,
sodium and other additives. Just mix in a little imagination and "boring" will
disappear from the brown bag.
"Satisfying fillings can include turkey and cheese with spinach, or tuna
salad in pita pockets," she said. "Or try mashed beans with salsa rolled in a
flour tortilla. Peanut butter and banana wedged between slices of cinnamon
raisin bread is attractive as an ‘almost-dessert' entrée."
What about those cravings for crunchy and salty snacks?
Rodibaugh recommends pretzels, popcorn, cereal or trail-mix. Another option
is to cut whole grain bread into strips, spray with a little olive oil, sprinkle
on some herbs and toast in the oven for crispy bread sticks. Other options
include dried fruit chips.
Add a little pizzazz to the presentation by threading tomatoes, zucchini and
other vegetables onto a straw. Don't forget to include a little ranch dressing
as a dip.
For younger kids try using cookie cutters to cut sandwiches into different
shapes.
Single-serve applesauce or other fruit are other good options, as are cut-up
fruits served with a fruit-flavored yogurt as a dip.
For more information on nutrition, visit
www.arfamilies.org/health_nutrition/nutrition/, or
contact your county extension office.
The Cooperative Extension Service is part of the University of Arkansas
Division of Agriculture and offers its programs to all eligible persons
regardless of race, color, national origin, religion, gender, age, disability,
marital or veteran status, or any other legally protected status, and is an
Affirmative Action/Equal Opportunity Employer.
August 7, 2009
Media Contact: Elizabeth Fortune
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2120
efortune@uaex.edu
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