Getting Your Money Back on Food

Everybody knows that a considerable amount from our pay check goes to food. At this time of crisis, we all need to wise up and learn to stretch the value of our money. Planning wisely is the secret key. If we plan in advance, we will be able to quantify every penny and at the same time buy quality food that is best for us and the whole family. Let us not sacrifice quality from quantity for these two are equally important when it comes to food.

Here are some of the few tips:

• Learn the facts about basic nutrition. Then you will know how much "Go," "Grow" and "Glow" foods your family needs. Knowing the daily requirements of these food for each member is a "must" even if it is just a rough estimation.
• Plan the week's menu in advance. Shopping once or twice a week, instead of a daily basis, saves money. Shop around for best prices and most importantly, make a list.
• Save on meat costs. The nutritional value of meat are basically the same. For some reasons, some parts are more costly like when you buy chicken breast. Drumsticks or thighs are cheaper. Same thing with red meat, some parts are tastier and more tender than the rest.
• Learn to substitute meat with eggs and beans. Meat is very popular but sometimes, it does not sound good healthy if you only have meat for the whole week.
• Fresh fruits and vegetables are better buys than canned ones. The fresher they are, the more nutrients the contain.
• Buy staples in quantity if you have enough storage spaces. We save more if we buy in bulk especially on foods that don't get spoil easily.
• Use good judgment in choosing brands or trademarks of products. Read labels carefully and compare quality, quantity and price. Consider the food value obtained for the price you pay.
  
• Use left-overs. Learn to recycle extra food before they get spoiled. Avoid serving the same food group in one meal. Don't serve bread when you have rice on the table, green salad when you have steamed vegetables. It should be one or the other.
• Save nutrients in cooking. For soups and sauces, use water in which beans and vegetables have been boiled or cooked. Cut and slice veggies just before cooking and wash them before paring.
• Know how to handle food before and after it is cooked. Spoiling can be prevented by storing them properly in the freezer if there is too much in the fridge.
• Chew your food well and rest after meals to get the full value of the food.

These are some valuable thoughts I gathered after reading an article in one of my cook books.

Cookbook: Recipes and Nutrition Tips
Picture: Google

Getting Your Money Back on Food