July 2007
8 tips for packing a healthful lunch
- Always include an ice pack with a lunch, particularly when it contains perishable ingredients like mayonnaise. Alternatively,
freeze the drink and use that as an ice pack (if it will thaw by lunchtime!).
- Tell your kids not to store their lunches in warm spots (such as a classroom windowsill or radiator). Inquire whether the
school has a refrigerator for students to store lunches.
- Don't pack heated foods unless they're in insulated, tightly sealed containers, such as a Thermos.
- If you're packing perishables, choose an insulated lunchbox or bag rather than paper. Paper bags might not maintain the temperature
of the foods as well as the insulated kind. For tips on choosing a safe lunch bag, see Lead in lunchboxes.
- Pack foods that have a longer shelf life without refrigeration, such as bread, granola bars, trail mix, popcorn, chips, raw
vegetables (such as carrots and celery), fresh or dried fruit, soy beverages (and other aseptically packaged drinks such as
milk or juice boxes and bags), beef jerky, peanut butter, or nuts.
- If your child uses a lunch box rather than disposable paper bags, wash the container daily. It's not a lot of extra work,
and it could help keep germs in check.
- Try to remind kids to wash their hands before eating. Or pack a moist towelette.
- Tell kids to discard perishable leftovers.
