In the News - May 2009
Save Money, Taste and Waste When You Take Your Lunch to Work
LITTLE ROCK - 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 Dr. 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," Dr. 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," Dr.
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.
For more information about tasty and nutritious lunch options, visit
extension's Web site, www.uaex.edu,
or contact your county extension agent. The Cooperative Extension Service is
part of the U of A Division of Agriculture.
May 15, 2009
By Kelli Reep
For the Cooperative Extension Service
Media Contact: Elizabeth Fortune
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2120
efortune@uaex.edu
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