Food Talk: Suggestions for dining at work
QUESTION: I like to pack my lunch and take it to work. Do you have any suggestions?
ANSWER: Desktop dining is a common practice among those working away from home. Many times it is the only choice. Like any meal it can be very healthy or very unhealthy. I would apply the same rules to my lunch bag as I do to my meals at home. Keep them low fat, high fiber and good, lean protein.
My greatest concern for the desktop diner is food safety. More than two out of three desktop diners bring perishable food items which can spoil. Food should not be left un-refrigerated. Hopefully you have a refrigerator at work, but check the temperature. It should not be more than 38 degrees. Check for a thermometer inside the refrigerator. If there is not a thermometer, it would be worth your time and money to purchase one and put it in the refrigerator. Food begins to grow bacteria and spoil very rapidly if it is more than 40 degrees. More than half of people asked do not know the temperature of their refrigerator.
If you do not have a refrigerator at work, pack your lunch in an insulated bag with an ice pack or a bottle of frozen water. The water is good because it will be drinkable for your lunch. If you do not eat what you packed today, do not save it for tomorrow.
If you are going to microwave food, be sure it is warm enough. Internal temperature of a food that is reheated should be at least 165 degrees. This will feel very warm in your mouth because your body temperature is 98.6 degrees. Keep your microwave clean. Food spills that are left can contaminate your food easily. It is good to rotate your food one-half turn during the heating process. Be sure it is cooked throughout. You may even take a spoon and stir your food if the container is deep. Be sure the middle is a safe temperature.
Cook healthy at home, and take “planned-overs” with you to work. Just keep your food safe.
For more information about any nutrition issues, please call Registered Dietitian Ellen Loftis at (479) 549-2425.