The bell signaling the end of summer vacation is about to ring, and that means families are gearing up for the back-to-school rush. As kids say goodbye to leisurely lunches at home and hello to packed lunches and cafeteria food lines, their parents are facing the crunch of fitting dinner into a schedule now jam-packed with after-school activities and homework.
University of Minnesota's Professor Joanne Slavin, Ph.D., R.D., from the Department of Food Science and Nutrition discusses the importance of healthy eating during this transition – especially for students, "Children need nutritious food and beverages in order to be successful in the classroom," Slavin told twin-cities.umn.edu, emphasizing that good nutrition is vital for cognitive function and physical activity.
Whether it's a lunchbox treat or a school cafeteria selection, the game's about balance. Slavin points out, surprisingly, that "packaged snack foods continue to improve their nutrients." Prepared lunches and school snacks often contain ultra-processed foods – despite the recent push to limit these items – but a healthy lunch can include much more. Think a peanut butter sandwich on whole grain, a side of whole grain chips, a fruit or vegetable, and a shelf-stable dairy or vitamin D and calcium-fortified alternative, outlined in the recommendations on myplate.gov, which can help parents and students alike navigate nutritional choices.
In cafeterias, where the smell of pizza and the sound of clinking trays are part of the ambiance, kids can be encouraged to make healthier choices. "Provided meals stick to the Dietary Guidelines for Americans, including limits on added sugars, solid fats and sodium" school lunches can expose students to a variety of healthy options and confidently contribute to developing a diverse palate, Slavin explained. Repeated exposure to new foods, like witnessing peers enjoying whole grains and vegetables, plays a vital role in young eaters expanding their food preferences, while school lunch could be that familiar friend that makes the introduction over and over and over again.
As for those frenetic weeknights when time is as fleeting as the daylight hours, Slavin advises planning ahead and perhaps utilizing a slow cooker so that a wholesome meal greets the family after a long day stir-fry, soups, salads, pizzas, and tortillas can all be healthified with increased veggies and grains and decreased sodium and added sugars, and sometimes healthy takeout fits the bill when balancing evening commitments, but she insists the most crucial aspect is the act of gathering together to enjoy a meal.
Slavin's connection to nutrition extends beyond academia to the family farm and her role with the Sustainable Nutrition Scientific Board, her work reflecting a bridge between the fields that grow our sustenance and the science that guides its consumption. At the U of M's College of Food, Agricultural and Natural Resource Sciences, where Slavin teaches Advanced Human Nutrition, wide-ranging research on dietary fiber, gut health, protein needs and more is at the forefront of supporting better nutrition for Minnesota and beyond.
The college's mission doesn't just stop at education. With a legacy of innovative research and dedication to sustainability, they're shaping future leaders poised to tackle today's challenges. Offering a wealth of hands-on learning opportunities across academic departments, research, and outreach centers including the Minnesota Landscape Arboretum, and the Bell Museum, CFANS is a crucial player in the field of food, agricultural, and natural resource sciences.
