Now that the kids have gone back to school, I've gone back to fretting.
Not about their safety, teachers or academic success, but rather what they're being served in the lunchroom each day.
Don't get me wrong. I have mad respect for school cooks, and I know on the local level they're doing the best they can with the quality of food they're given and the resources they have available. Most do the job with love in their heart and a smile on their face.
But it's clear that my idea of a healthy, nutritional meal differs from those making decisions higher up the school food chain.
Scanning just two weeks of Kanawha County's lunch menu turns up chicken nuggets, cheeseburgers, hot dogs, tacos, spaghetti, sloppy joes, breaded chicken and pizza - twice.
My kids love the options. Me, not so much.
And although veggies and fruit are offered with each day's selection, I eat at school often enough to know how seldom those items are consumed.
Last year's attempt to modify popular recipes (entrees with no salt, sandwiches with no mayo) met with a resounding thumbs down, so maybe it's time to try a different tact.
A recent study published in the Journal of the American Medical Association found that placing photographs of vegetables in the lunch tray compartment where they are supposed to be placed not only increased the number of children who took veggies, but also how much of them they ate.
The study of about 800 kindergarten through fifth-grade students compared the number of children who took (and ate) green beans and carrots when photos of them were on their lunch trays compared to those who did the same thing on a day when photos weren't used.
The results were significant.
When photos were used, the number of students taking green beans more than doubled (from 6.3 percent to 14.8 percent) and those selecting carrots more than tripled (11.6 percent to 36.8 percent). Even better, on the days when photos were used, the amount of green beans consumed more than doubled (from 1.2 g to 2.8 g) and the amount of carrots eaten nearly tripled (3.6 g to 10 g).