March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
We've all been guilty at one time or another of putting a frozen meal in our work bag or a sandwich in our backpack in the morning and forgetting about it until lunchtime. In fact, nearly half (49 percent) of Americans admit to leaving lunches that require refrigeration out of the refrigerator/cooler/freezer for three hours or more.
Lunches containing perishable foods should never be left out of refrigeration for more than two hours, so reduce your risk of food poisoning with these tips to keep food safe as it travels from the kitchen to the school cafeteria or office.
- The two hour countdown starts the minute you make lunch, not when you get to school or the office.
- Invest in an insulated lunch box for every member of the family (don't forget to wash the lunch boxes often!).
- Find out if your children have access to a refrigerator at school, and instruct him or her to put lunches in the refrigerator as soon as they get to school. Take your own advice and put your lunch in the refrigerator/freezer as soon as you arrive at work.
- Always include a frozen icepack (even in an insulated lunch box) to keep perishable foods cold until lunchtime. You can also freeze an individual juice box to serve as an ice pack. By lunchtime, the juice should be thawed and ready to drink and foods should still be cold.
- If refrigeration is unavailable at your child's school or if you tend to forget to put your lunch in the refrigerator/freezer when you get to the office, pack shelf-stable foods such as trail mix, cereal, granola bars, bagels, carrot and celery sticks, whole fruit, dried fruit, single-serve applesauce and whole-grain crackers.
- Think you can still cook that frozen meal you left on your desk all morning? NO! Frozen meals are not meant to be defrosted before cooking.
- It's not just about keeping cold foods cold; keeping hot foods hot is just as important. To keep hot foods hot, use an insulated bottle like a thermos for foods like soup, chili or stew.
- Don't keep lunch leftovers for an afternoon snack, unless they are put back in the refrigerator within two hours, and tell your kids to always throw away perishable foods right after lunch.
If you're one of the 83 percent of Americans who regularly eat at their desks, check out our Desktop Dining Guide.