It's enough to make your heart sink - frantically buzzing around the kitchen in the morning putting together a nutritious lunch only to find it mashed at the bottom of a backpack at the end of the day.
And not only is making kids' lunches a sometimes thankless task, it can also be a brain-taxing one.
Trying to think of something that satisfies all three requirements - simple, nutritious and enjoyable - is no mean feat.
"The best way to teach students about nutrition is to get them in the kitchen," said Gina Sena the culinary instructor/ chef at Richmond High.
Sena has been a pioneer for healthy, locally sourced produce and a proponent of the 100-Mile Diet for four years now.
The intent should not be to deprive students of their favourite foods, but to find ways to make those foods healthier.
"We offer pizza once a month, but we put fresh vegetables on it and the sauce, like everything else here, is made from scratch by my students," said Sena, adding nothing is deep fried in the school's kitchen.
"I revamped the menu when I came here to offer more nutritious food, but the key is to present it in a way teens like.
"We eat with our eyes first so not only does the food need to taste good, but it has to look good as well."
Like many schools across the country, Richmond High has done away with fatty foods and opted for more nutritious choices instead, served up in a way that will tantalize teen's finicky taste buds.
Over the years, Sena has noticed two things about kids - they hate vegetables and they love colour.
"It is important to appeal to their visual sense first," she reiterated. "If you cut up a bunch of different vegetables, and provide kids with a low fat dip, they will eat it."
Sena also suggested another surefire way to get kids to eat their veggies - melted cheese.
"Most school cafeterias have microwaves, so put some veggies with grated cheese on top in a microwave container, and I promise they will eat it," added Sena. "Also, if you have leftover mashed potatoes, you must have gravy, low fat of course, but gravy on top."
Eye appeal also applies to fruit.
In the cafeteria, Sena's students cut fruit in all kinds of different shapes and they sell.
Now that fall is here, pasta of any kind is a hit.
"Kids love pasta but remember if you are making a cream sauce use milk instead of cream - kids won't even know the difference."
Meanwhile, the menu in the cafeteria is largely student-driven and, for the most part, cooked by Sena's students.
One of them is 17-year-old Michelle Su.
This is her second year in the culinary program. Michelle said taking the course has definitely changed her eating habits.
"I don't eat junk food as often anymore," she said. "I stay clear of pop and chips now."
She went on to say that the program not only teaches how to cook nutritious food that actually tastes good, but also teaches kitchen safety and basic cooking skills.
"We cook healthy dishes like baked chicken, soup, different salads and cooked vegetables," added Michelle, who plans on either furthering her education after high school studying the culinary arts or teaching.
Richmond High is part of Take a Bite of BC (www.aitc.ca/bc). The program was developed by BC Agriculture in the Classroom Foundation in partnership with the BC Culinary Arts Association. Provincial producers and growers donate their food to the program and the locally produced food is delivered to high schools across B.C.
Richmond High is one of 37 high schools enrolled in the farm-to-table curriculum.
What that means is that Sena's students get to work with local, fresh produce and groceries throughout the school year.
Each month, deliveries are made to Sena's classroom. Her next delivery includes blueberries, a whole turkey, cucumber, tomatoes and sweet bell peppers.
"My students also get to learn how to filet B.C. fish, such as salmon," said Sena. "It's a great program, especially with funding cutbacks to school programs - this is a great boost and allows my students to cook with locally sourced products."
Besides that, the aspiring chefs also have an herb garden on the school grounds in which to harvest garlic, thyme and oregano, to name just a few.
Sena trained in the culinary arts in Switzerland and worked in Australia before coming to Canada.
"Then, I went back to the University of B.C. to get my teaching degree," said Sena. "I run two different culinary programs here, one for those who want to learn how to cook and an apprentice program for those interested in a culinary career."
For more information about Take a Bite of BC, visit www.aitc.ca/bc/programs/take-a-bite-of-bc/.
SENA'S SUGGESTIONS FOR YOUR TEEN'S LUNCH BOX:
- Pack one fruit and cut vegetable of their choice;
- A slice of cheese to stave off the midmorning hunger pains;
- Use whole wheat bread instead of processed white;
- Wraps filled with vegetables and humus;
- For those with a sweet tooth, pack a mini chocolate bar instead of the regular size one;
- Low fat chocolate milk;
- Yogourt
