Food impacts a student’s performance inside and outside of the classroom. According to the Florida Department of Health, well-nourished children are healthier, more attentive and have better mental performance than children who are under-nourished.
Breakfast is often referred to as the most important meal of the day. Research shows breakfast eaters have better memory, focus and academic success. Thanks to the federally-funded School Breakfast Program, a nutritious breakfast is free for all Hillsborough County Public School students. Meal options include fruit and whole grains and supply the appropriate calories for each age group.
School sites also offer lunches, which usually include a main dish, a vegetable side dish, a fruit and milk. School meal prices for the 2023-24 school year are $2.25 for elementary lunch and $2.75 for middle and high school lunch. Free or reduced-price meal program are available based on household income or state-approved benefit programs.
Did you know that Student Nutrition Services (SNS) will accommodate students that have special dietary needs? In order for a manager to make changes, they must receive a signed Meal Preference for Special Needs Meals form. Accommodations can be made for students that are gluten-free, pork-free, vegan or vegetarian.
Nutrition information about breakfast, lunch and a la carte menu options can be found on the District’s website at hillsboroughschools.org.
Have a picky eater that won’t eat school food and demands a homemade lunch? In my own home, I had three of them. One only wanted Boar’s Head ham sandwiches. My son only ate hot dogs. One day I put one in a hot-water filled thermos but by lunchtime it was cold. I searched for a Plan B option and put cooked ramen noodles in the same thermos that managed to be edible. When he started high school, I think he stayed in J.R.O.T.C. as long as he did because his teacher allowed him to eat in his classroom and use his microwave.
The lengths we go to please our children.
I’ve rounded up a few cold lunch ideas from EatingWell that aren’t your typical boring sandwich, no heating required. Bon appetite.
Strawberry & Yogurt Parfait
Serve these in a mason jar and your child will be the envy of
everyone else at the lunch table.
Ingredients
1 cup sliced fresh strawberries
1 teaspoon sugar
½ cup nonfat plain Greek yogurt
¼ cup granola
Directions
1. Combine strawberries and sugar in a small bowl and let stand until the berries start to release juice, about 5 minutes.
2. To assemble parfait, layer yogurt and the strawberries with their juice in a 2-cup container. Top with granola.
Pasta Salad
Ingredients
1 cup cooked bow-tie pasta or other medium pasta shape
¼ cup chopped bell pepper or halved grape tomatoes
¼ cup shredded carrot or chopped celery
1 ounce salami, cut into bite-size pieces, or halved pitted Kalamata olives
3 cherry-sized fresh mozzarella balls, quartered
1 tablespoon chopped fresh basil (optional)
Italian Dressing
Directions
1. Pack pasta, bell pepper (or tomatoes), carrot (or celery), salami (or olives), mozzarella, basil (if using) and salad dressing in a divided bento-style lunchbox or in separate containers with lids. Refrigerate or keep cold with an ice pack until ready to serve. To eat, combine the salad ingredients and toss with the vinaigrette.
Peanut Butter-Banana English Muffin
Ingredients
1 whole-wheat English muffin, toasted
1 TBSP. Peanut butter
1/2 banana, sliced
Pinch of ground cinnamon
Directions:
Top English muffin with peanut butter, banana and cinnamon.
S’mores Energy Balls
Ingredients
2 cups old-fashioned rolled oats
1 cup creamy sunflower seed butter or nut butter
½ cup honey
8 whole graham crackers, coarsely crushed, divided
¼ cup mini chocolate chips
½ teaspoon ground cinnamon
36 mini marshmallows (about 1/2 cup)
Directions
1. Combine oats, sunflower seed butter (or nut butter), honey, 1/4 cup graham cracker crumbs, chocolate chips and cinnamon in a medium bowl; stir well.
2. Place the remaining graham cracker crumbs in a small bowl. Scoop a tablespoon of the mixture and flatten it slightly. Place a mini marshmallow in the center, cover it with the mixture, and roll it into a ball. Roll the ball in the graham cracker crumbs to coat. Repeat with the remaining ingredients. Makes about 3 dozen balls.
Tips
To make ahead: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.