Released May 15, 2009
LITTLE ROCK, Ark. - Our grandparents had it right: take your lunch to work, save money.
True, our grandparents weren't subjected to extra-large portions, non-stop advertising and the infinite possibilities of restaurants, as we are today. Now, when saving money and guarding our health is more important than ever, taking your lunch to work makes good sense.
"Taking your lunch to work doesn't have to be the standard sandwich, chips and cookies," said Rosemary Rodibaugh, professor - nutrition with the University of Arkansas Division of Agriculture. "There is a world of options available - from what you eat to what you carry it in."
Here are some ideas to get you started:
1. Think simple. Look in your fridge for what is already there. "If you have access to a refrigerator and microwave oven, leftovers make great packed lunches," Rodibaugh says. "Lasagna, casseroles, vegetables, and fruit - already prepared, can be good choices."
2. Think outside the box when it comes to time of day. "Just because it's lunch time, doesn't mean you have to have a typical lunch menu," Rodibaugh explains. "Take instant oatmeal for a hot meal on a cold or dreary day. You can even keep packets at your desk to have on-hand when you need a last-minute pick-me-up." Add some fruit and milk and you are on your way to a healthy meal.
3. Know what you're eating. When you pack your lunch, you have control over what you eat and how it's prepared. If you're watching your salt, fat and sugar intake, you will have a good idea of the amounts in the lunch you prepare for yourself.
4. Use what you have. You don't have to have a lunch box to carry your lunch to work. But whatever you use should be clean and something you can wash with hot soapy water if you reuse it. Look in your home and see what you already have on hand.
5. Think safety. Keep your lunch cold in transit. An insulated bag works well. Deposit your lunch in the office refrigerator as soon as you get to work. If your workplace doesn't have a refrigerator, keep your lunch cold with a frozen gel pack, juice box or water bottle. Or, take food that does not have to be kept cold, such as canned soup, shelf-ready entrees and pudding.
6. Cleanliness counts. Be sure to wash your hands or, if you eat on the go, keep hand sanitizer with you to clean hands before you eat. When you're finished, throw out any food you did not eat and rinse the containers in which they were stored. Once home, wash lunch containers in hot, soapy water and dry thoroughly before packing lunch for the next day.
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http://www.uaex.edu/news/may2009/0515fitness_lunch.htm
Contact: Elizabeth Fortune, (501) 671-2120, efortune@uaex.edu
