Family & Consumer Science News
Packing Safe and Nutritious Lunches for School
By Terri Black County Extension Agent

It is time to start choosing lunch boxes and making plans for filling them with nutritious meals for school age children. Lunch is more than just a sandwich and a bag of chips these days. Add variety and nutrition with a little planning to make lunches a special treat that your children will look forward to everyday. And, lunch boxes are so convenient and innovative today in style and function that many options are possible for safe food storage.

When thinking about the nutrition of packed lunches, use the http://www.mypyramid.- gov/ link For Kids to learn how lunches can meet the Dietary Guidelines. It's a great website that is very interactive and children can learn how to plan nutritious meals and be a part of the decision-making process. Learning good nutrition can start with the lunchbox!

MyPyramid includes foods from the Grain, Vegetable and Fruit, Milk and Milk products and Meat and Beans Groups. It is okay if not all food groups are packed in lunches daily, just be sure that adequate amounts are covered from all the groups during every day. Also, read food labels that will help in choosing foods that are lower in fat, sodium and added sugar and are a good source of whole grains.

When selecting a lunchbox, purchase either a hard-sided or soft-sided, well-insulated, five-quart size lunchbox. Make sure it is well made, easy to pack, and does not limit food choices. Check to see that it has room for a chill pack, beverage, and an extra snack. It should be lightweight, (2 to 2.5 lbs. packed), have a water-resistant or water proof lining, and have no exposed seam allowances (so it is easier to clean and will not trap dirt in the seaming).

Once you have nutritious lunches planned and just the right lunchbox, it's time to pack it safely. Remember, keep bacteria in check. Keep foods below 40°F or above 140°F. You can't see them, smell them or taste them, but bacteria can make you or your children sick! And no, it's not always the flu, because foodborne illness, commonly called food poisoning, can produce many of the same symptoms. The typical cause is large numbers of harmful bacteria or the poisons they produce. Bacteria multiply rapidly in warm, moist food and grow best between 40°F and 140°F. This is called the temperature danger zone.

Most foods can be safely held within the danger zone only 2 hours, or only1 hour if the temperature is 90°F or above. This includes preparation time. Pack meat, poultry, fish, eggs, and dairy products and other perishable foods with a solidly frozen chill pack or frozen individual juice box to keep foods colder than 40°F. For soups, chili, spaghetti and other hot favorites use preheated vacuum bottles to keep foods hotter than 140°F.

Remember, when purchasing a lunchbox consider size, good insulation, ease of cleaning, ease of opening, and weight. For planning lunches, use MyPyramid and the Dietary Guidelines to include nutritious foods. And, pack lunches safely. Keep lunches out of the temperature danger zone. For more information contact the Burke County Extension office at 706-554-2119 for the handout: It's School Time…Packing Safe and Nutritious Lunches for School-Age Children.