July 17, 2003

Prairie Fare: Cooking in the Fast Lane

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

Recently my husband, our two kids and I were cruising directly from work/school/childcare to a drive-through restaurant on our way to an evening activity. I don’t think we’re all that unusual in this respect.

As we ate in the car, I couldn’t help but think how times have changed for the now-grown baby boom generation.

While growing up, I thought bread from the store was a huge treat, because we always had home-made bread. I thought we were deprived children. Eating in a restaurant was a rare event. We ate just about every meal as a family around the dinner table. We couldn’t even watch TV while eating.

The 76 million-strong baby boom generation, born between 1946 and 1964, makes up about 30 percent of the U.S. population. The generation has influenced culture, politics, and marketing. This generation also has experienced changes at the dinner table.

Good old home cooking may be a distant memory for many. In fact, 40 percent of adults say that when they are ready to eat dinner, they’re too tired to cook. About 25 percent of adults say they’d eat dinner out every night if they could afford it.

Life for the "boomers" has taken a faster pace. In 1990, "convenience foods" needed to go from the box, bag or can to the table in 30 minutes or less. Today, "convenience" means the meal needs to be on the table in 15 minutes.

About 20 percent of meals are now eaten in cars. Because of all this dashboard dining, food manufacturers are currently working on more car-friendly snacks and automakers are adding more food holders.

While we may long for the nostalgia of the days of the Cleavers – or even the Brady Bunch - most real life families have changed greatly since World War II. In 1976, about 72 percent of families ate together five or more times a week, compared to about 50 percent in 1995. That’s not necessarily a good thing.

Besides eating a healthier diet, children who eat meals with their families improve their communication skills. As a result of this secure environment, they may be less inclined to engage in risky behavior as adolescents.

So, those inevitable sibling squabbles about who got the lion’s share of Brussels sprouts do serve a purpose. Kids might collaborate on a stealthy plan to slip the excess on a distracted parent’s plate. Or they might even try Brussels sprouts.

Even if your family is grown or you live alone, eating with others in a community setting may improve your appetite and overall nutrition. Today’s family meals don’t have to mean eating dinner at 6 p.m. Enjoy a simple family breakfast of cereal, milk and juice. When you’re in a cooking mood, prepare extra and freeze a meal.

Yes, eating together in a car counts, too. But turn the radio off and talk.

Here’s a quick and easy recipe to gather everyone at the table in short order.

Tuna and Noodles

3 c. medium egg noodles, uncooked
1 8-oz. pkg. shredded cheese
1 16-oz. pkg. frozen vegetables (such as California blend), thawed and drained
1 6-oz. can water-packed tuna, drained and flaked
1/4 tsp. pepper

Bring 2 cups water to boil in saucepan. Stir in noodles. Reduce heat to medium-low; cover. Simmer 8 minutes or until noodles are tender. Do not drain water. Add shredded cheese, vegetables, tuna and pepper; stir until cheese melts.

Makes 4 servings. Each serving contains 468 calories, 21 grams fat and 36 grams carbohydrate.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu

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