Planning Children’s Lunches For School Is Very Important

— 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 entree 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 flourtortilla. Peanut butter and banana wedged between slices of cinnamon raisin bread is attractive as an ‘almost-dessert’ entree.”

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 cutsandwiches into different shapes.

Single-serve applesauce or other fruit are other good options, as are cut-up fruits served with a fruitflavored yogurt as a dip.

For more information on nutrition 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.

-Column provided by University of Arkanas Division of Agriculture Extension Service

News, Pages 8 on 03/03/2010