Wednesday, 30 May 2007

Carson St School is a “CRUNCH & SIP “school and is committed to promoting healthy food that contain more nutrients that satisfy appetites better.
We participate in Fruit & Veg week, Go 2 + 5 and we're looking forward to Natural Nutrition Week - 'Falling in love with Food October 15 - 21, 2007'
To help create a holistic approach to eating healthy we have created a small organic vegetable garden that the children have lot's of 'hands on' experience with.
They can see where basic healthy and nutritious food comes from and they are involved in planting, watering and tending the vegetables. The vegetables and salads are picked and used for morning tea and lunch and also during cooking classes.
We should be aware that our bodies are constantly moving, digesting, breathing, controlling temperature removing waste manufacturing new cells, fighting infection, and many more.
Children have more needs as they are constantly growing at a fast rate and are constantly moving, playing, learning and creating. Children’s stomachs are smaller and they require foods full of nutrients and good food to snack on all day.

LUNCHBOXES The children’s lunch boxes carry their morning tea and lunch and should contain healthy food choices. In addition we like to have fruit, vegetables, and a bottle of water available for children to access any time during the day.

SANDWICHES. Use a variety of breads & rolls. Wholemeal, rye, flat breads, pita & occasional fibre enriched white. Cut sandwiches into rectangles, triangles and fingers..
Fillings: try and think of ideas to use more vegetables and salads.

Here are a few examples.

CHEESE with Chutney, grated carrot and lettuce + parsley
Zucchini, sliced mushrooms, and avocado
Ricotta cheese plus salad or vegies.
Cottage Cheese and Pickle.

EGGS Add; lettuce and fresh herbs, parsley.
Cucumber and lettuce
Salad cream/ mayonnaise, celery or mustard, or curry powder.

MEATS: Only use chicken, turkey, meats and fish in lunchboxes that you know are fresh and cooked through, and have been kept in the fridge. If you have any doubts about how they have been stored, don’t use them

Chicken – plus mayonnaise, chopped celery & parsley
Salads (all variety)
Chutneys or relish
Turkey –plus relishes, all salads
Cranberry sauce and cucumber

Cold meat -+ mustard, tomato, & parsley (See other salad ideas)
Lean ham- + fruit chutney, or + mustard, tomato, cucumber

Canned salmon / tuna + lettuce, tomato, & grated carrot
Tuna + mayonnaise & pineapple
Tuna + lettuce, avocado.
* wrap & freeze tuna sandwich (without lettuce) to keep tuna aroma under control

Hummus, grated carrot tabouli, cucumber in wholemeal pita bread & rolled up.
Vegetables any variety – make up new combinations.
Parmesan cheese
Peanut paste, sliced apple, bean sprouts, sultanas
( NOTE: Any peanut allergies )

Alternatives to bread.
Crispbreads, crackers, pikelets, pancakes, quiche (kept cold),
Mini pizzas, salmon / tuna patties, vegetable pie,

VEGETABLES wash & dry thoroughly with a paper towel or a clean cloth. Pack vegetables in a small container - plastic bags or snap lock bag to keep fresh.

SALADS. Ask your child for their favourites.
Try carrot , celery, tomatoes, cherry tomatoes, cucumber, capsicum, snow peas, peas, zucchini, lettuce, button mushrooms, parsley & herbs.

FRUITS Tasty & nutritious.
Apples - whole or cored & cut up into quarters / slices. lemon stops them going yellow.
Chopped fruit in a container. Grapes, strawberries, orange segments, bananas, mandarins, stone fruits in season. Nectarines, plums, melons, pears, mangos, apricots.
Fruit from a can ( unsweetened ) large range.

SNACKS All Vegetables and Fruits
Muffins – add mashed or diced fruits & grated vegetables.
Fruit loaf. Scones – pumpkin or fruit, Pikelets and pancakes. Pita bread - cut into triangles, sprinkle with grated cheese and bake in a hot oven until crispy
Home made pizza use Lebanese bread , tomato paste, vegies & cheese.
Crisp bread or weetbix with margarine & vegemite.
Rice crackers & reduced fat cheese, cottage cheese and ricotta.
Small tub of yoghurt ( low fat).
Small ring pull can of baked beans, with wholemeal bread
A container of cheery tomatoes, chunks of Lebanese cucumber + carrot sticks.
Cheese slices, wrap sticks.
Dried food – fruits nuts & beans (Check school policy on nuts!)

The information on these pages will be updated at regular intervals

The Carson Street Tucker Blog will inform what's best to bring them up healthy and strong ............


Tel said...

top stuff Noles !!!

tink said...

these people must be extremely committed to their jobs. GOOD ON YOU !!!!

Rose said...

What a great idea (the blog) great ideas for lunches. Keep up the excellent work. I bet no other nurses have a blog!