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Va. (WDBJ) – Healthy diets help children learn, and the habits formed early can carry into adulthood, according to a Virginia Tech nutrition expert. With grocery prices rising, a registered dietitian nutritionist is offering guidance on how parents can pack low-cost, nutritious school lunches without sacrificing variety
“Grocery prices are certainly an issue for families — and healthier foods can sometimes be more expensive,” said Brenda Davy, a registered dietitian nutritionist and nutrition and exercise expert at Virginia Tech
Davy said shopping for produce that is in season can help reduce costs
“Seek out fruits and vegetables that are in-season, as they are often much less expensive,” Davy said. “For example, apples may be a very economical option in the fall, and smaller ‘lunchbox size’ apples are a perfect size for young children’s lunchboxes. Shopping for locally produced items can also be economical.”
Davy said store-brand natural peanut butter — containing only peanuts or peanuts with salt — is a nutritious, protein-rich option and a swap for ultra-processed national brands
Davy cautioned parents to check labels on applesauce and fruit purees for added sugars. She said water is a better choice than juice or sugary drinks
Davy said nuts, seeds, and dried fruits can be nutritious additions to a lunch box, but recommended checking labels to avoid products with commercial food additives common in ultra-processed foods
Davy said overall dietary quality is poorest among U.S. children and adolescents aged 5–18 years compared to other age groups, and that ultra-processed foods represent 60% or more of their total calorie intake
“Healthy dietary habits are ideally established early in life, as they may set the stage for kids’ lifelong food preferences,” Davy said. “Kids also become more independent in their food choices as they get older, so packing lunches is an opportunity for parents to help their children adopt healthy dietary habits outside of the home setting.”
Davy is a professor in the College of Agriculture and Life Sciences’Department of Human Nutrition, Foods, and Exercise at Virginia Tech
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