With the start of school right around the corner, back-to-school means more than just school supplies and new clothes. With alarming numbers of the nation's children overweight and obese, healthier school lunches and after-school snacking play a large role in back-to-school planning.

An easy move for parents is to pick more healthful options than typical lunch box fare such as deli meats with no nitrates, organically grown produce, and snacks with no artificial ingredients or hydrogenated fats. To help parents build an even better lunchbox, Whole Foods Market® recommends new twists and alternatives to add variety, nutrition, and energy to lunchboxes. The Cool School Fuel line-up includes avocados, blueberries, eggs, kale, nuts and seeds, beans, salmon, sweet potatoes, tomatoes and yogurt.

“While some of these may not be the first choices one considers for children's lunchboxes, these are nutrient powerhouses that contribute to a comprehensive diet of essential nutrients, such as omega-3 fatty acids, which are vital for brain development, as well as vitamins A, C and B, calcium, and fiber, all of which are proven elements of a healthy diet,” said Whole Foods Market top nutritionist and quality standards coordinator, Jody Villecco. “Start incorporating these foods into your children's diets now in fun, creative ways so they will accept them as regular staples as they get older.”

Smart Choices for Kids

According to Centers for Disease Control and Prevention, three out of four overweight teenagers remain overweight into adulthood. In addition, about 15 percent of children and adolescents (age 6-19) today are overweight-almost double the rate of two decades ago.*

Because of these and similar trends, there is national interest in providing nutritious school lunches and after-school snacks to help parents and children make smart choices about their diet and to maintain a healthy weight.

“Parents can take small steps now to improve their children's diet and greatly reduce the risks of obesity and other health problems down the road,” said Andrew Weil, M.D., author and internationally recognized expert on Integrative Medicine. “Cut out sodas and sugary, high fat junk foods and switch to foods that are low in fat and high in fiber. Try incorporating satisfying, high-protein snacks and avoid lunchbox foods containing hydrogenated oils and other additives. Keep in mind that sugar can be fattening, especially when combined with fats -- as in ice cream, candies, and pastries -- and can trigger major mood swings.”

Traditional lunchboxes including a sandwich, chips, a sweet snack, and soda can contain nitrates, preservatives, unhealthy fats, and added sugars. “Parents can make the same lunch with healthier alternatives: deli meats that contain no nitrates; breads with no preservatives and even gluten-free options; soy milk for lactose-intolerant children or organic milk without antibiotics or added growth hormones; organically grown fruits and veggies; and snacks without hydrogenated fats and artificial additives,” Villecco said.

Healthy lunchbox snacks can be just as nutritious as they are delicious. Weil added, "Encourage snacking on healthy foods such as fresh or dried fruit, vegetables, a small handful of raw, unsalted nuts -- cashews and walnuts, a piece of flavorful, natural cheese, or a piece of dark chocolate."

*Source: Centers for Disease Control and Prevention.
The above article was published on The Soy Daily Club.

As a special treat for the lunchbox or after school, try the following recipe:

Francine’s Soy Cookies
2 cups margarine
2 ¼ cups packed brown sugar
2 ¼ cups granulated sugar
4 eggs
1 Tbs vanilla
3 ½ cups all-purpose flour
¾ cup soy flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1 ½ cups quick-cooking rolled oats
2 cups shredded coconut
2 cups semi-sweet chocolate chips
2 cups whole toasted soybeans 

In a large bowl, cream margarine, sugars, eggs and vanilla on medium speed of mixer until blended. In a medium bowl, combine flour, soy flour, salt, baking soda and baking powder; mix well. Add flour mixture to creamed mixture. Mix until ingredients are combined; do not over mix. Add remaining ingredients, one at a time; mix well after each addition. Lightly spray baking sheets with soy pan spray. Drop dough onto sheets 2-inches apart, using a tablespoon. Bake at 325 F about 15 minutes or until lightly browned.

Yield: 6 dozen cookies. Per cookie: 135.6 calories, 6.5 g fat (1.9 g sat fat), 7.8 mg cholesterol, 110 mg sodium, 18 g carbohydrate, 2.6 g protein (1.5 g soy protein), 1.6 g dietary fiber.

Recipe courtesy of The Soyfoods Guide

Marisa Snyder is a public relations account executive in St. Louis. Her main role is as communications project manager for the United Soybean Board and the soybean checkoff.