Back to the lunchroom

Last week, the Institute of Medicine, part of the National Academy of Sciences, released new guidelines for school lunches in the U.S.

The standards, which many physicians and researchers are blaming for epidemic of childhood obesity in America, hadn't been revised since 1995.

They lack emphasis on fresh, whole foods, and are based on the functionality of outdated kitchen equipment and the knowledge of undertrained "lunch ladies."

In an article from ABC news, British celebrity chef Jamie Oliver, who has remade school lunches on T.V. in the U.K., said training lunch staff in how to cook freshly prepared meals, in addition to having better ways of storing fresh food and adding new kitchen facilities, is the best way for schools to improve breakfast and lunch menus.

Even though I am no longer subjected to eating rubber pizza and stale chocolate chip cookies, these new guidelines got me thinking about my lunch.

During long days on campus, my fellow students and I reach for offerings from fast food chains or dining halls to provide us the energy we need to learn.

Even though these options have improved over the years, they're still loaded with fat, sodium and preservatives that can influence a pretty unhealthy diet if eaten regularly.

So this semester, I've tried packing my lunch for the first time since middle school. I even got a new lunchbox as an incentive for me to spend 10 extra minutes in the morning preparing a healthy lunch and a couple snacks for throughout the day.

Adults can benefit from the same kind of well-rounded, nutritious lunch as kids can. Check out this article from MSNBC about how to pack a good lunch.

And here's what I'm packing for lunch this week. Taking the time to plan lunches over the weekend can reduce stress in the morning and make it more likely that you'll actually bring your lunch to school or work.

• Monday: 1/2 whole wheat flatbread cut in wedges, 2 tbsp. roasted pine nut hummus, 1/2 sliced cucumber, 1/4 sliced red pepper, 4 thin slices roasted chicken lunchmeat, 4 slices Colby Jack cheese. I pack all this in a Tupperware container and make mini sandwiches out of it. Bring 1/4 cup of almonds and an apple for snacks.
• Tuesday: 2 hard-boiled eggs, carrot and celery sticks, 2 tbsp. peanut butter. On Tuesdays, we have our hardest workout for crew. So I pack this lunch because it's high in protein and will give me sustained energy throughout the day. Bring a Power Bar for a snack.
• Thursday: Sanwich on whole wheat bread with basil pesto, 4 slices chicken lunchmeat, 1 slice fresh mozzarella cheese. I heat this sandwich in my George Foreman Grill before I pack it, so it's like a Panini. Bring grapes and a Clif bar for snacks.