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August 25, 2005
Prairie Fare: Keep Family Meals a Priority During the School Year
“The most influential cooking appliance isn’t the microwave, but the power window,” said Harry Balzer, vice president of the NPD marketing firm. I thought about this humorous, but factual statement recently. My husband, children and I had just attended back-to-school night. By the time all current and former teachers were greeted by our children, we didn’t feel like going home to cook a meal. We went to a drive-through restaurant. Our kids are very excited about the coming year and seeing their friends. We had a great conversation as we ate in the car. We’re similar to most families in being “busy” and having occasional meals on the go. With homework, music, sports and clubs on the horizon, time is at a premium for families nationwide. Sometimes eating meals together falls down the priority list. According to a 2004 report, 77 percent of all meals now come from home. That’s an increase, and it’s good news on many levels. Eating meals together has a major positive impact on children. Kids who eat with their families are less likely to smoke, drink, use illegal drugs or engage in other risky behavior. Children who eat with their families feel better about themselves. They are more likely to spend spare time studying or in some other productive activity. This adds up to better academic performance. Dining together also enhances communication skills. Sometimes a fair amount of sibling negotiation (and squabbling, too) occurs at the dinner table. The family table is a comfortable setting for practicing social skills and manners. Kids who dine with their families have healthier eating patterns. Children who eat family meals eat less fried foods, drink less soda, and consume more foods rich in calcium, iron and fiber. Occasional meals away from home are a pleasant treat, but restaurant meals generally have larger portion sizes and are higher in fat, sodium and calories. So, how do you make family meals happen? It takes a little planning and help from family members. Plan menus for at least a week at a time. Involve older children in menu selection, shopping, preparing and cleanup. The kitchen can become a learning laboratory for skills that will last a lifetime. Be flexible with meal schedules to allow for common meal times. Try a “family breakfast” if “family dinner” doesn’t work. Make use of “planned leftovers.” If you make a roast on Sunday, for example, use the leftover meat in shredded barbecue beef sandwiches or some other very different way on Monday. Here’s a good example from the National Pork Board showing how to use “planned-overs.” Start with a 4-pound pork roast and rub with seasoned pepper or other rub of choice. Roast in the oven at 350 degrees until the internal temperature measured with a meat thermometer reaches 150 degrees (about 60 to 75 minutes, depending on roast thickness). Allow the roast to stand 10 minutes, then slice and serve with seasonal foods, such as corn on the cob and cooked baby red potatoes. Refrigerate leftovers promptly in shallow containers. Use the planned-overs in this colorful salad, which also features seasonal produce.
Source:
Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu |
Market Advisor: |
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North Dakota State University |
