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Surviving lunch
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Page 3: The results
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BY CECILY ROSS AND LUCY WAVERMAN
Saturday, September 1, 2001


Islay's pick: Mott's Fruitsation's strawberry/apple blend.
Photo: Tibor Kolley/The Globe and Mail
The results: By the time Islay and Faryn have sampled most of their selections, they are fighting over the carrot sticks and ranch dip while the Lunchables and the Snack Packs languish half eaten in their brightly coloured wrappers. Asked whether they'd rather have a homemade apple-cheddar muffin or a strawberry Vachon jelly log, both opt for the muffin.

Conclusion: Here are a few tips to preparing kid friendly lunches that will help your children form lifelong good eating habits.

Talk to your kids and ask what they like. Have them plan and help you if they wish.

Try for eye appeal. Cut sandwiches into triangles, squares, even rounds or stack for double deckers. Fill pitas or make wraps for a change. Change the breads frequently - multi-grain, wholewheat and rye breads add nutritious value to the sandwiches. Lots of kids hate crusts, cut them off before wrapping sandwiches.

To prevent cheese and yogurt from getting warm and unappetizing, include a cold pack.

Soggy sandwiches are a turnoff. Butter bread to avoid dampness and use drier fillings. Never use tomatoes in sandwiches and only use cucumbers if you salt and drain them ahead of time.

Make dips for cut-up vegetables. Use well-washed film canisters to hold the dip. Freeze water or juice cans and pack them in lunches to keep everything cold.

* You don't want to know.


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