STRETCHING YOUR FOOD $ Leader Lesson

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Godfrey Foster
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1 STRETCHING YOUR FOOD $ Leader Lesson

2 YOUR BEST MONEY SAVING TIP Discuss your best money saving tips for grocery shopping with the 3-4 people around you Everyone decide which is the best tip and share it with the rest of the group 2013 Oklahoma Cooperative Extension Service 2

07 per day Households purchase $936 of food they do not eat each year Countries with sufficient food

3 THROWING MONEY AWAY Food waste is determined by the behavior of consumers Each person wastes 273 lbs. of food annually $165.6 billion annual total $390 per year, $1.07 per day Households purchase $936 of food they do not eat each year Countries with sufficient food supply and households waste more than others Meat, poultry, and fish 41% Vegetables and fruit 17% Dairy 14% 2013 Oklahoma Cooperative Extension Service 3

4 MANAGING THE FOOD BUDGET Meal planning Smart shopping Improving storage Planting your own Cooking smart Sources: 2013 Oklahoma Cooperative Extension Service 4

coupons for the items that are on your list Don t forget to take the list to the store with

5 MEAL PLANNING TO FIT THE BUDGET Look over the weekly specials in the newspaper Use a meal planner to decide what you will prepare Make a list of the ingredients you will need Clip any coupons for the items that are on your list Don t forget to take the list to the store with you Make sure you have staples you use on a regular basis 2013 Oklahoma Cooperative Extension Service 5

6 MEAL PLANNING TO FIT THE BUDGET-CONT. Include fresh, frozen, canned and dried forms Develop a weekly or monthly menu plan (Example handout) Source: Oklahoma Cooperative Extension Service 6

7 SHOPPING SMART Buy in season taste better, often less expensive Buy more when on sale use it or store it Don t shop when hungry harder to stick to the list Make fewer store visits Shop alone Comparison shop Compare cost per serving, bigger is not always better Compare store brands to national Keep it simple buy food in simplest form Pre-cut, pre-washed, ready-to-eat and processed will cost more 2013 Oklahoma Cooperative Extension Service 7

8 SHOPPING OPTIONS Superstores Prices not necessarily the lowest, too large for some shoppers Supermarkets/grocery stores Offer store brands, sales, variety of forms (fresh, frozen, canned, dried, convenience) Farmers markets Fresh, seasonal and local, prices may/may not be lower Convenience stores Costly, less selection Specialty stores May be more costly 2013 Oklahoma Cooperative Extension Service 8

9 IMPROVING STORAGE Fresh, in general Use within a few days (or consider another method of storage) Some can and/or should be left at room temperature to ripen, then refrigerated Frozen Store at 0 F or less Use before the use by date on the package for best quality As a rule, use within 6 months 2013 Oklahoma Cooperative Extension Service 9

10 IMPROVING STORAGE Canned Check the use by date on cans for best quality Most have a shelf life of about 2 years Store in cool, dry, dark place Dried Store in a cool, dry, dark place Some dried foods may be refrigerated- check the package Use before the use by date on the package for best quality Most will last from 4 months to a year Freezing will extend shelf life 2013 Oklahoma Cooperative Extension Service 10

PLANTING YOUR OWN Consider using some yard space to grow food Remember the food isn t free (seeds and/or plants, water, fertilizer, equipment ) Food is fresh,

11 PLANTING YOUR OWN Consider using some yard space to grow food Remember the food isn t free (seeds and/or plants, water, fertilizer, equipment ) Food is fresh, nutritious and flavorful & may prompt kids to eat more produce No yard? Grow a few edibles in pots Tomatoes Herbs Lettuces Peppers 2013 Oklahoma Cooperative Extension Service 11

12 COOKING SMART Prepare more so you have leftovers. Use them for lunch, or create a new dish. Replace half the meat. Substituting half the meat in a recipe with beans and/or vegetables will reduce fat and increase fiber, as well as save you money. Keep canned and frozen fruits and vegetables on hand for a quick-fix meal. Use fruits and vegetables as snacks. It s easy to have fruits and vegetables available as grab and go snacks 2013 Oklahoma Cooperative Extension Service 12

13 RESOURCES Eat Healthy. Be Active Community Workshops curriculum at mmunityworkshops.pdf Fruits and Veggies More Matters at USDA ChooseMyPlate at Oklahoma Cooperative Extension Service 13

14 THANK YOU FOR COMING Oklahoma Cooperative Extension Service 14

Community Food Advisor Program. CFA Training Session 6 Meal Planning and Shopping for Healthy Eating

Community Food Advisor Program CFA Training Session 6 Meal Planning and Shopping for Healthy Eating Welcome & Introduction At the End of This Presentation, You Will Have a Better Understanding of: Factors