Nobly, she sometimes does an exercise video before eating. Mark Foronda, also a public health nutritionist for the county, says finances prompted him to start making his own lunches. Now he saves money and cuts fat and calories by brown-bagging. As an added bonus, he gets a larger variety of nutritious foods. He suggests leftovers from dinner placed in a zipper bag or microwave-safe container.
Salads are handy if there's no access to a microwave.
Pasta salads are another recommendation from Foronda, plus the traditional sandwiches, carrot and celery sticks, fresh fruit, and occasionally, a decadent dessert. She suggests making ahead and freezing a loaf of sandwiches with a variety of fillings. Pull out a sandwich a day and take a handy bag of garnishes to add at lunchtime. Just before eating, add lettuce, sprouts, sliced tomatoes or cucumbers. For the office or construction site, use a Thermos for cold fruit salad, have a frozen cold-pack in an insulated bag or freeze a juice box to keep foods cold.