Released Dec. 12, 2007
STILLWATER, Okla. -- Along with reading, writing, arithmetic and recess, the school day for Oklahoma students also includes having lunch.
Some children eat in the school cafeteria while others bring a lunch from home. Parents who pack sack lunches for their children have the opportunity to develop creative menu ideas based on the MyPyramid and actively involve their children in healthy food choices, said Janice Hermann, Oklahoma State University Cooperative Extension Service nutrition education specialist.
“The MyPyramid shows how everyone can make healthy food choices. It divides various foods into groups and shows what nutrients are needed from each group,” Hermann said. “There isn’t any single food that’s more important than another. For good health, proper growth and nutrition, children and adults need to eat a variety of foods every day.”
Despite the fact that parents plan healthy meals and involve their children in the food selection process, sooner or later parents will hear “All the other kids get chips, cookies and candy in their lunch. Why do I have to take an apple and carrot sticks?”
Hermann said when this happens, take the opportunity to talk with your child about the MyPyramid food groups and healthy food choices within each group.
“You can talk about the different textures of food, or if foods are sweet, juicy or colorful,” she said. “Ask your child what she may be learning about nutrition at school and combine that with what you know about the MyPyramid. All of this information can be used to design guidelines for making healthy food choices. Even young children can understand why fresh fruits and vegetables are healthy food choices and why cookies and candy are OK as occasional treats, but not as a staple every day.”
It is important for children not to feel deprived. Parents may want to try a weekly “treat day” when the child can take a special treat in the lunchbox. Other days can include nonfat yogurt for dessert.
Most children enjoy helping out in the kitchen and involving them in lunch planning and preparation will help them be more willing to eat a variety of foods.
On a safety note, be sure to thoroughly wash and dry all reusable containers and wash your hands with soap and water before preparing any meals.
Also keep in mind that sack lunches and lunchboxes usually sit unrefrigerated for several hours so it is important to choose foods that do not require refrigeration. A 100 percent juice box can be frozen and used as an ice pack to help keep lunches cold.
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Contact: Trisha Gedon, (405) 744-3625 or trisha.gedon@okstate.edu
