There is something so bittersweet about Labour Day.
It signals the end of summer vacations, seasonal fairs, carnival exhibitions – and back-to-school routines.In a few days, kids will be heading back to classrooms, and settling into spanking new schedules. Summer is destined to become a fond memory in just a few short weeks – and we are pretty sure parents and providers are starting to panic on what to make for breakfast and lunch.
– Check out what’s on sale at the various stores. Buy in bulk – buy and share the costs with family and friends, especially when there are sales on canned goods, cooking oils, dry pastas.– Shop in the early morning hours for marked down deals on proteins, like chicken or beef. These items can immediately be placed in the freezer, and used at a later date.
The University of Waterloo reports that eating locally “reduces the economic and environmental impacts,” of everything from food transportation to supporting local producers and farmers. Buying locally allows you take advantage of providing long-term food security, notes the university’s website. Neumann is a big believer in food lists that especially help when you have a fussy eater. That said, just how important is it do make the child part of the food decision making process? “It depends on the age of the child, of course, but the parents are still the major decision makers.” Kids can start making their own lunch from ages 8 and up.Article content
Lastly – is it OK for a child to eat the same thing every day? “Short answer is – yes, at least for a little while. There’s a scientific term for this – food jag. It’s often reflective of a developmental stage in children between between the ages of 4 and 6 in particular. And it can last a few days or few weeks – and if it goes unchecked, can go on for years.”
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