Plan for Food Spending The Key To a Healthy, Low-Cost Diet.
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Transcript of Plan for Food Spending The Key To a Healthy, Low-Cost Diet.
How to Prepare a Shopping List
Determine food spending plan (how many dollars you can afford to spend on food)
Determine storage space
Check foods on hand
Unit Pricing
Packaged food usually has a unit price label on the grocery shelf.
This label tells you the price per unit of the food (ounce, quart, pound, cup, etc.)
Determine price per serving.(for foods that don’t have unit pricing)
Meat Unit Servings
Boneless meat 1 pound 4
Meat with some
bone & fat 1 pound 3
Meat with lots of
bone & fat 1 pound 1 or 2
5 Pounds of Ground Beef
Use
*one pound to make 4 hamburgers
*two pounds to make meatloaf and have leftovers
*1/2 pound for spaghetti sauce or chili
*1/2 pound for tacos or topping for stuffed baked potatoes
*one pound in a casserole
10 Pounds of Potatoes
*baked potatoes
*mashed potatoes
*potato cakes
*potato salad
*potato soup
*in a casserole
*other ways
“Sell-By” and “Use-By”
“Sell-by” date is the last date the product can be sold
Product should be used within a couple of days of this date
“Use-by” date is the date by which the product should be used for best quality
Questions
Reference: United States Department of Agriculture 2010 Dietary Guidelines,
www.ChooseMyPlate.gov, September, 2012
Graphics: Microsoft Word, United States Department of Agriculture
Jackie Walters, MBA, RD, LDExtension Specialist for Nutrition Education Programs
November 2012
Copyright © 2003, 2012, for materials developed by University of Kentucky Cooperative Extension. This publication may be reproduced in portions or its entirety for educational or nonprofit purposes only. Permitted users shall give credit to the author(s) and include this copyright notice.
Educational programs of the Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin.