Quick-fixed Meals For Kids

March 27, 1991|By Charlyne Varkonyi

Even if you have resisted serving the new microwavable children's meals thus far, the pressure is mounting.

Take your kids to the movie "Home Alone" and they'll see child actor Macaulay Culkin sitting alone at the dining room table asking for a blessing on the macaroni-and-cheese dinner he just zapped in the microwave.

Allow them to watch Saturday morning television and they'll be bombarded with advertisements for dinners with cartoon characters on the package and games inside.

And, if you manage to shield your children from these enticements, they will hear about the latest dinner featuring soft tacos from their pals at school.

What's a parent to do? Can you serve these dinners to your children without having a guilt attack? How much is too much? Are they all created equal nutritionally? And is it safe for a child to cook his own meal in the microwave without supervision?

Microwavable meals for kids have created one of the fastest growing market niches in the food industry -- targeted at the more than 30 million children ages 3 to 10 in the country.

My Own Meals, a small company in Deerfield, Ill., the concept pioneer, is now competing in a battle of the giants for market share in an estimated $250-million-a-year business of shelf-stable and frozen kids' meals. My Own Meals has been joined by frozen food giant ConAgra with Kid Cuisine and Snoopy's Choice, chicken guru Tyson's Looney Tunes and meat packer Hormel's Kid's Kitchen. Prices range from 99 cents for some entrees to $2.49 for full dinners.

Depending on whom you talk to, these products are either the best invention since sliced bread or junk food that is too high in fat, sodium and calories.

Kid Cuisine, the first of the frozen meals aimed at children and sales leader of the pack, was recognized as one of 1990's best products by the American Marketing Association. The dinners, aimed at ages 3 through 10, were developed to satisfy children's taste preferences as well as parents' desire for convenience. The package features cartoon-like characters called The Chef and BJ and offers games and puzzles as a premium.

But Consumers Union, publisher of Consumer Reports magazine, had quite a different reaction.

"The prizes and the packaging may tantalize children, but the food itself isn't the most nutritious," says the magazine. CU pointed out that for their calories the meals offered a good amount of protein and a fair portion of iron, but most were too

high in fat, saturated fat and sodium.

Since then, ConAgra has come up with a more health-conscious alternative -- Snoopy's Choice, a main course geared at ages 7 to 12. Susan Hanley, ConAgra spokeswoman says Snoopy's Choice, an extension of the popular Healthy Choice line for adults, averages 17 percent of calories from fat, 401 mg of sodium and 30 mg cholesterol for an entree compared to Kid's Cuisine with an average of 35 percent of calories from fat, 740 mg of sodium and 37 mg of cholesterol for a full meal, including dessert. Snoopy's Choice is being test-marketed in seven states, including Maryland.

UI Nutritionists differ slightly on their reaction to these dinners, but

typically they agree with recommendations from the American Academy of Pediatrics -- total fat intake for children over age 2 should get between 30 and 40 percent of calories from fat.

"You need to look for salt mines and fat traps," says Evelyn Tribole, national spokeswoman for the American Dietetic Association who has looked at the nutritional data for most of these dinners in the revised edition of her book, "Eating on the Run." "Don't assume that just because it is made for kids that it is any healthier than the adult counterpart."

Not all these dinners are created equal, she adds, and the

percentage of calories from fat can range from

percent to 48 percent. Her quick rule: Look for no more than 3 grams of fat for every 100 calories.

"I have no problem with a child occasionally eating a high-fat meal," she adds. "But if Mom and Dad zap dinner in the microwave every day and the kids have Kid Cuisine every day, that is a problem."

Edward Blontz, a Ph.D. nutritionist and free-lance writer in Berkeley, Calif., has a slightly more liberal view, noting that we don't have enough data to support limiting the amount of fat in a child's diet. Sometimes a child eating a high-fat dinner is better than one eating nothing at all.

"I have a 5-year-old boy and I have had to confront my knowledge as a nutritionist with the reality of what these kids are going to be eating," he says. "Every parent is going to have to face the fact that they are not going to have the perfect little eater. Children are not going to eat everything that you give them. . . . We are making the assumption that children are little adults and I don't think we can do that. It all balances out eventually."

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