Backpack Safety Tips
Healthy Recipe : GRILLED ZUCCHINI WITH PARMESAN
Loading the Backpack • A child’s backpack should weigh no more than about 10% of his or her body weight. This means a student weighing 100 pounds shouldn’t wear a loaded school backpack heavier than about 10 pounds. • Load heaviest items closest to the child’s back. • Arrange books and materials so they won’t slide around. • Make sure the items your child carries to school and brings home are necessary for the day’s activities. • If the backpack is too heavy or tightly packed, your child can hand carry a book or other item. Wearing the Backpack • Distribute weight evenly by using both straps. Wearing a backpack slung over one shoulder can cause a child to lean to one side, curving the spine and causing pain or discomfort.
INGREDIENTS • 2 cloves garlic, finely chopped • ¼ tsp crushed red pepper • ½ cup whole-wheat panko breadcrumbs • ½ cup Parmesan cheese, grated
• 1 tsp lemon zest • ¼ tsp salt • 1½ teaspoons fresh thyme or 1 tsp dried thyme, crushed • 2 large zucchini, halved lengthwise
• Select a backpack with well- padded shoulder straps. Shoulders and necks have many blood vessels and nerves that can cause pain and tingling in the neck, arms, and hands when too much pressure is applied. • Adjust the shoulder straps so that the backpack fits snugly on the child’s back. A backpack that hangs loosely from the back can pull the child backwards and strain muscles. • Wear the waist belt if the backpack has one. This helps distribute the backpack’s weight more evenly.
DIRECTIONS Combine oil, garlic and crushed red pepper in a small skillet over low heat. Cook, stirring often, about 3 to 4 minutes. Remove from heat; let cool for 5 minutes. Stir in panko, Parmesan, thyme, lemon zest and salt. Preheat grill to at least 500°F. Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place zucchini, cut- sides down, on the oiled grates; grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top. Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes. Transfer to a serving platter. Serve with lemon wedges.
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