Nutrition On A Shoestring (Part 2)

This week, we’ll take a look at some ways to save money on food while still eating healthfully.

I’d like to thank those of you who have shared your comments, opinions, and suggestions this past week, by the way. It seems like most of us are feeling the pinch, not just at the gas pump, but at the grocery store as well.

Food prices have remained relatively stable over the past couple of decades, increasing about 2.5 percent every year. However, food prices rose 4 percent in 2007. And according to the United States Department of Agriculture, food prices are expected to increase by roughly 5 percent this year. What gives? There are several reasons for the hike in prices, including the following:

Although you might not easily relate to the above factors, they’ve already had a trickle-down effect. For example, you’re probably paying more for that loaf of bread due to the increase in demand for wheat. Fruits and vegetables cost more, in part, due to bad weather and due to the cost to transport produce from, say, California or Florida to wherever you live.

So what can we all do to limit sticker shock at the supermarket? Check out these tips:


Finally, think more broadly about what else you might do to save money. For example, can you bring lunch to work more often? Bring a snack bag of low-fat crackers or some nuts instead of visiting the vending machine? Skip the twice-a-day Starbucks latte habit? Drink tap water instead of bottled water? Learn how to cook instead of relying on frozen meals or eating out as much? Some things you may be willing to change, others you may not.

We can all think of ways to save money on food and gas and hopefully help the environment at the same time.

  1. casseroles:
  2. black beans and rice:
  3. bean enchiladas:

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Amy Campbell: Amy Campbell is the author of Staying Healthy with Diabetes: Nutrition and Meal Planning and a frequent contributor to Diabetes Self-Management and Diabetes & You. She has co-authored several books, including the The Joslin Guide to Diabetes and the American Diabetes Association’s 16 Myths of a “Diabetic Diet,” for which she received a Will Solimene Award of Excellence in Medical Communication and a National Health Information Award in 2000. Amy also developed menus for Fit Not Fat at Forty Plus and co-authored Eat Carbs, Lose Weight with fitness expert Denise Austin. Amy earned a bachelor’s degree in nutrition from Simmons College and a master’s degree in nutrition education from Boston University. In addition to being a Registered Dietitian, she is a Certified Diabetes Educator and a member of the American Dietetic Association, the American Diabetes Association, and the American Association of Diabetes Educators. Amy was formerly a Diabetes and Nutrition Educator at Joslin Diabetes Center, where she was responsible for the development, implementation, and evaluation of disease management programs, including clinical guideline and educational material development, and the development, testing, and implementation of disease management applications. She is currently the Director of Clinical Education Content Development and Training at Good Measures. Amy has developed and conducted training sessions for various disease and case management programs and is a frequent presenter at disease management events.

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