Sometimes the obvious becomes clouded from our view — our thoughts are abducted by endless advertising and marketing campaigns for fast-food, or pre-packaged easy-to-fix frozen food. But preventative health is vital now more than ever in a protracted recession, and health prevention is best served by a healthy diet. “You can eat healthy and still stay on a budget,” said Bethany Thayer in HealthDay. Thayer is a registered dietitian and spokeswoman for the American Dietetic Association. “It just takes a little bit of extra planning and a little bit of extra thought.”
Thayer’s advice includes:
* Prepare more of your own food. “Make as much as you can from scratch because the prepackaged foods are often the most expensive,” she said.
* Have a plan at the supermarket. “Don’t go to the grocery story hungry, and go with a list,” she said. “These things can help you stay on track.”
* Take advantage of seasonal produce. “Produce that’s in-season is going to be a little bit cheaper than off-season produce,” Thayer said. “Also, when buying perishables, make sure you’re only buying what you’re going to consume. If it’s on special but you buy more than you’ll consume, you haven’t really saved any money.”
* Stockpile non-perishables. Thayer suggests stocking up on canned foods when they’re on sale. “Fruits and vegetables can sometimes be cheaper because they’ll last longer than the fresh,” she said. “Buying food in bulk is good if it doesn’t spoil before you use it.”
* Buy inexpensive sources of needed nutrients. “Beans are a very inexpensive source of protein and fiber, and very versatile,” Thayer said. “There are many varieties of beans, and you can do many things with them.” Popcorn and oatmeal are inexpensive grain options, and nonfat dry milk is a cheap source of dairy and “a great thing to have on hand,” Thayer said. “It’s inexpensive, and it’s got shelf life. You just mix it up when you need it.”