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Last Updated: Jul 2nd, 2008 - 21:15:22 |
(ARA) - It’s back-to-school time again and for many moms and dads, that means time to prepare daily nutritious meals for the kids’ lunch boxes. Complying with the dietary guidelines released earlier this year may be a feat for many time-pressed parents, but knowing the facts may help ease minds and fill children’s bellies -- and brains -- with the proper foods. Here’s one idea.
The 2005 Dietary Guidelines for Americans recommends that consumers eat two servings a week of fish. However, due to misperceptions regarding previous health advisories on mercury in fish, some parents and their children are avoiding tuna and other seafood completely. And when it comes to pregnant moms in particular, data from Information Resources, Inc. (IRI) indicates that they are now choosing less healthful options, such as processed lunch meats, instead of canned fish, for lunch.
Misinformation regarding mercury levels in tuna specifically has created a dangerous ripple effect for public health -- many Americans are now eating tuna and other healthy seafood at levels far below what experts recommend or what is seen in most developed countries. This is depriving many American consumers of the numerous health benefits associated with tuna and other seafoods.
The facts from a joint FDA/EPA advisory in May 2004 are clear: children and childbearing women can safely eat up to 12 ounces a week of a variety of fish that are lower in mercury, including canned light tuna, shrimp, salmon, pollock, and catfish. The advisory also states that it’s safe to consume up to six ounces of albacore tuna each week. An average serving size of tuna is 2 ounces, meaning you and your child can enjoy three to six tuna sandwiches per week.
Even with the above facts, many still wonder if it’s okay to serve young children canned tuna. A recent University of North Carolina study should put those concerns to rest: in the study, infants who ate fish at least once per week in their first 12 months scored better than children who did not on tests for vocabulary comprehension, language skills, social skills, and motor skills. Many scientists believe this is due to the essential omega-3 fatty acids, which are found naturally in fish like canned tuna. These rich nutrients are especially important during childhood for eye and brain development. The American Heart Association recommends eating fatty fish, such as tuna, one to two times a week because of its high level of omega-3s.
Canned tuna is also an excellent source of protein, low in fat and calories, contains essential vitamins and minerals and is rich in the antioxidant selenium.
Aside from these health benefits, tuna is simply a kid-friendly food that’s tasty and adaptable to many different meal options. For these reasons, FDA and EPA encourage parents to serve fish, including canned tuna, to children on a weekly basis.
If you’re tired of making the same tuna sandwich, try these fun, nutritional lunch ideas that will make the grade with junior.
Tuna Canoes
Lunch
Makes 3 Servings
INGREDIENTS:
1 can ( 6 ounces) Bumble Bee Solid White or Chunk Light Tuna in water
1 tablespoon lemon juice
2 stalks celery
1 medium green onion, thinly sliced
1 tablespoon chopped fresh parsley
4 tablespoons mayonnaise
3 small oval or oblong Italian rolls
Directions:
Open tuna can, discard lid. Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into strainer, hold over sink until all of the liquid has drained. (To be sure all of the liquid has drained, gently press on tuna in strainer with the back of a spoon.) Place tuna in a medium bowl; flake into small pieces with a fork. Sprinkle with lemon juice, toss gently. Mince 1 stalk celery into small pieces. Add minced celery, sliced onion and parsley to tuna; stir in mayonnaise until evenly mixed. Cut one-quarter of the top off of each roll. Carefully pull out and discard bread, leaving a 1/4- to 1/2-inch shell, so each roll resembles a canoe. Stuff tuna mixture into rolls. Cut remaining celery stalk into 6 thin sticks. Insert 2 celery sticks, on either side of each roll, positioned as canoe paddles.
Rad Tuna Roll-Ups
Lunch
Makes 3 Servings
INGREDIENTS:
1 can ( 6 ounces) Bumble Bee Solid White or Chunk Light Tuna in Water
1 tablespoon lemon juice
3 tablespoons mayonnaise
2 tablespoons pickle relish
3 8-inch flour tortillas
3 thin dry Italian breadsticks
Directions:
Open tuna can, discard lid. Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into strainer, hold over sink until all of the liquid has drained. (To be sure all of the liquid has drained, gently press on tuna in strainer with the back of a spoon.) Place tuna in a medium bowl; flake into small pieces with a fork. Sprinkle with lemon juice, toss gently. Combine mayonnaise and relish in a small bowl; add to tuna, stir until mixed. Lay tortillas flat on a clean counter. Divide tuna mixture evenly between tortillas. Using a spatula or table knife, spread tuna over surface of each tortilla, leaving about 1/4-inch of edges plain. Place 1 breadstick at edge of 1 tortilla; begin rolling into a spiral or cylinder, rolling tuna-covered tortilla around breadstick. Repeat with remaining 2 tortillas.
Recipes courtesy of Bumble Bee Foods, LLC. For more tuna recipes, visit www.bumblebee.com. Courtesy of ARA Content
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