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Update 7/5/05
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Thinking outside the (lunch)box
With a little creativity, brown-bag lunches can be healthy and appealing

By Connie Cartmell
The Marietta Times
ccartmell@mariettatimes.com
For Marietta parents Carolyn and Chip Ditchendorf, of Marietta, preparing lunch for their two young boys turns out to be a breeze — as smooth and easy as peanut butter and jelly.

Just don’t expect the traditional PB&J.

“We’re pretty much traditional, but I do like to use 100 percent natural peanut butter, instead of the usual jar variety,” Carolyn Ditchendorf said. “Most people don’t realize that the ordinary varieties (Jiff Peter Pan, etc.) are about 50 percent hydrogenated oil — or in other words, half Crisco.”

When it comes to the important school lunch, the Ditchendorf family doesn’t follow the beaten path.

Healthy “lunching” is a family tradition.

“I do pack about like everyone else, but I sneak healthy things in, like whole-grain breads,” she said. “And when I bake chocolate chip cookies, I use half whole wheat and half regular flour.”

Cyrus, 9, and Elijah, 5, the Ditchendorf boys, aren’t aware they are eating healthy at school.

“I pack a lot of fresh fruits and vegetables. That’s just how we are,” their mother said. “They are so excited about starting school, and they enjoy lunch.”
Problems of obesity, hypertension and diabetes are linked directly to diet choices. It all begins, in the beginning. There is genuine concern about growing numbers of overweight children and adults in this region, and poor food choices are often to blame.

“Kids can be picky eaters,” said Kathryn Dodrill, Extension agent, family and consumer services, Ohio State University Extension, Washington County.

“They become attached to certain familiar foods, such as peanut butter and jelly or salami with cheese on white, and that's all they'll eat for lunch.”

Like Ditchendorf, try to slip in some different things.

“It's important to set good eating habits early. Start with lunch,” Dodrill said. “To help put the zip back into it, try introducing the children to new food combinations.”

Ditchendorf said she prepares school lunch in the same manner her mother did.
“The earlier you start them eating healthy food, the longer they’ll continue,” she said.

Children undernourished or hungry during the school day are at increased risk for infection and are more likely than other children to be sick and miss school, which lowers long-term success. They are more irritable, have difficulty concentrating, may also be obese from an inadequate diet, which also limits their physical activity.

Hundreds, perhaps thousands, of children in the Mid-Ohio Valley, from all economic levels, experience poor nutritional habits, even chronic hunger during the school day, over the course of a year.

For many, like this Marietta family, a better brown bag may be no brown bag. ”Our family is very much into recycling,” Ditchendorf said. “I don't use brown bags or plastic, but we do use Tupperware, and the kids bring it home each night to reuse the next day.”

Dodrill encourages parents to get children involved in the decision making and sandwich making for school lunch. It may take more time, but in the long run, the children learn more about food and good nutrition, and they are more likely to eat what they have packed for lunch.

One idea that kids can do and enjoy — the “inside outside” sandwich, for instance.

Wrap slices of meat and cheese around a roll or bread stick so the bread is on the inside, the meat on the outside, instead of the usual.

The main safety issue for school lunch is to remember to keep cold food cold, warm food warm, Dodrill said.

Lunch is considered the second most important meal of the day. Eating lunch helps a child have energy and be alert for the long afternoon ahead.

Look for pre-cut vegetables (packaged or from the salad bar) for brown bag lunches and try dipping them in low-fat salad dressing. Frozen bags of berries,

peaches or melon balls are super convenient, fast and can be used as needed.
“Studies have shown that households that have fruits and vegetables available for meals and snacks will eat more of them,” Dodrill said. “Along with tasting great, fruits and vegetables are low in calories and fat, high in vitamins, minerals, and fiber.”