Tiffin troubles: What are children eating at school?
Even as we scrutinise sugar, it is time to examine another space: the school tiffin box. In far too many homes, hurried mornings result in children heading to school with white bread sandwiches, instant noodles, biscuits, or processed snacks — food that is quick to make but poor in long-term nutrition. This results in cravings, fatigue, and food trade-offs where children routinely swap home-cooked food for chocolates and fast food items brought by peers.
For schools that offer in-house meals, there’s an opportunity to do better. Are vegetables being served in appealing forms? Are fried items the norm? Is fruit part of the daily menu? These aren’t minor questions. What’s eaten during school hours constitutes over 30 per cent of a child’s daily nutritional intake. This can either reinforce or undo what’s taught in the classroom.
Packing nutrition into busy mornings
Acknowledging the reality of working parents and rushed mornings, dieticians suggest simple, creative interventions that can transform the daily tiffin box without adding to a parent’s burden:
● Roll it up: Whole wheat chapatis with paneer, spinach, or egg fillings are fuss-free and portable.
● Sneak in veggies: Purée spinach or beetroot into dosa or idli batter; mix grated carrots or bottle gourd into parathas.
● Mini portions, big wins: Small servings of cucumber sticks, boiled corn, or fruit slices make a difference — children eat what’s familiar and bite-sized.
● Swap sweet for spice: Replace chocolate spreads with homemade hummus, chutneys, or peanut butter with a pinch of jaggery.
● Plan the night before: Prepping dry components the night before (e.g. cutting veggies, grating cheese, soaking dals) can cut down morning stress significantly.
The idea is to balance appeal with nutrition and make vegetables, pulses, and whole grains a natural part of the meal, not a punishment.
