Are you worried that your kid doesn’t eat enough at school? Does most of their lunch come back home at the end of the day? Is your kid so hungry after school that they are ready to have a meltdown? What to do??
In a recent blog post, we were inspired with some school lunch ideas. The Division of Responsibility in Feeding can help us here, too, by outlining parents’ jobs with feeding and kids’ jobs with eating.
Parents are responsible for deciding what foods are offered at meal and snack times, so it is up to you to decide what to include in the daily lunch bag.
As they get older, you can involve your kids in packing their own lunches by giving them some choices, such as: “For your fruit today, do you want an apple or a banana?” or “For your milk product, do you want yogurt or cheese slices?”
Your teen will eventually be able to take over the job of packing lunch, although you can still check in: “Did you pack food from 3 or 4 food groups?” and “Did you pack your water bottle?”
Once the lunch is packed and off to school, your job is done!
The Division of Responsibility in Feeding includes jobs for kids, too. It is up to your kid to decide in what order they will eat their food items or how much of each particular item they will eat. Your kid’s appetite can change from day to day; by listening to their body’s “hungry” and “full” messages, they know how much to eat.
As an aside, many schools have changed their lunch hour so that play time occurs before eating time. This is called “Play First Lunch” and school staff find that kids are more focused on eating their lunch, are better behaved and are more prepared to learn.
If there is no afternoon snack at school, your kid will benefit from a sit-down snack after school. Make this available every day, regardless of how much they have eaten for their lunch. As with packing lunch, you are responsible for deciding what to offer for this snack. As your kids get older, they can start to manage this snack with your guidance, such as “Choose foods from 2 food groups” and “Sit at the table for your snack.”
Curious as to what a dietitian packs for her own lunch? The photo above is one example: leftover spaghetti squash with meat and veggie sauce, an apple, 2 small plums, snap peas & carrots, blueberry yogurt, cheddar cheese slices, a homemade fruit muffin and almonds. I love a lot of variety in my lunch, although I may not get through all of this during my workday – I’ll listen to my tummy and see what I need!
The recipe below is my “master fruit muffin recipe,” but I often modify the ingredients. I might swap the ratio of banana to apples, or use a plum or pear sauce instead of applesauce. In terms of flour, sometimes I use only whole wheat flour or only white flour, while at other times I throw in some oats or bran. Sometimes I add cinnamon, ginger or other spices. It all depends on what I have available in my kitchen at the time and what I am in the mood for.
Lise’s Master Fruit Muffin Recipe
Makes 12 muffins
- 1 cup whole wheat flour
- 1 cup white flour
- ⅓ cup sugar
- 1 tsp baking soda
- ½ tsp salt
- 1½ cup overripe banana
- ½ cup applesauce
- 2 eggs
- 3 tbsp vegetable oil
- 1½ cup fresh or frozen cranberries
- Preheat oven to 350 F. Prepare muffin tins.
- Mix dry ingredients together in one bowl.
- Mix wet ingredients together in another bowl.
- Mix wet and dry ingredients together until just moist, quickly spoon into muffin tins and bake for about 20 minutes.
These fruit muffins are quite moist, and so are best eaten within a day or two. Alternatively, double the batch and freeze the muffins for future lunches and snacks.
About Lise Luppens
Lise started her career as a dietitian with Northern Health in 2004 when she moved to Terrace "for a year." More than 10 years later, she is now part of the regional population health registered dietitian team and she continues to love living, working and playing in B.C.'s northwest. Lise enjoys playing outside with her husband and friends and you might find her skiing, biking or kiting. She’s passionate about local food, keeps a garden, enjoys local community-supported agriculture (CSA) and farmers market goodies, and carries out food preservation projects.