Farm Bureau Food Check-out Week Targets Healthy Eating On Budget

February 16, 2009

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With the continuing economic squeeze, many Americans are concerned that the cost of a healthy diet is out of reach. However, according to an Agriculture Department study, the cost of eating healthy has not changed as much as less-healthy alternatives. But eating healthy food within a budget does require smart shopping.

Farm Bureau’s Food Check-Out Week, February 15-21, is devoted to helping teach Americans how to stretch their grocery dollars with healthy, nutritious food. America’s farmers and ranchers are committed to producing safe, healthy and abundant food. And they share a common concern with consumers when it comes to putting nutritious meals on a table while sticking to a tight budget. U.S. consumers still spent under 10 per cent of their disposable income on food according to the latest USDA data. Consumers in other countries spend much more: France- 14 percent; Japan-15 percent; China-35 percent; Philippines-37 percent and Indonesia- 46 percent.

A March 2008 USDA report favorably supports the economics of healthier eating. Recent food price data show that prices for unprepared, readily available fresh fruit and vegetables have remained stable relative to dessert and snack foods, such as chips, ice cream and cola. Therefore, as defined by foods in the study, the price of a “healthier” diet has not
changed compared to an “unhealthy” diet.

Farm Bureau’s Food Check-Out Week is aimed at helping American consumers learn how to shop effectively to put nutritious meals on the table with fewer dollars.

“Learning to use your grocery dollars wisely ensures that nutrition isn’t neglected,” according Dorothy Cunningham of Escambia Farm Bureau Women’s Committee. “Fruits and vegetables – along with whole grains, low-fat dairy products, lean meats, fish, beans, eggs and nuts – are an important part of a healthy diet. Buying fresh produce when it is in season and costs less, while buying frozen fruits and vegetables when they are not in season, is a smart way to stretch that dollar.”

Here are some tips that consumers can follow to help stretch their food dollars :

Plan ahead before going to the grocery store. Make a list of the foods you want to serve during the next week. Check your newspaper for grocery store ads and coupons. Stick to your list. Do not go to the cookie or snack aisle if you don’t “ need” to. Shop the perimeter of the store. Produce, dairy products and meat are generally found on those outside walls. A tip for keeping produce fresh longer is to store it in a perforated plastic bag. This stops condensation and shriveling. Make holes in a plastic bag with a paper punch, knife or another sharp object about six inches apart all over the bag. When you get home, immediately store any fresh or frozen products especially meat.

For more specific information on nutrition , meal planning and food preparation, contact a registered dietitian.

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Written by William Reynolds · Filed Under FEATURE TOP STORY, Features, News