Friday, May 9, 2008

K-State Food Professional Offers Tips to Trim Food Costs

Manhattan, Kansas - infoZine- Eating out occasionally, rather than regularly, can pare nutrient costs and also give wellness benefits, said Virgin Mary Meck Higgins, an associate professor of human nutrition in the College of Person Ecology at K-State. Food prepared at place is generally healthier, because the consumer can take the nutrients and make up one's mind how it is prepared. To salvage on groceries, shop regularly and with a listing to cut down the demand for other trips to the store, Higgins said. She urges shopping less frequently, such as as and using perishable nutrients within two to three days. Beyond that, shoppers can fill up in with transcribed or frozen nutrients prior to the adjacent shopping trip. "Shoppers who tax return to the shop for one or two points rarely go forth with just one or two items," Higgins said. "Extra points add other costs." "Making a shopping listing that follows the general layout of the shop can cut down the amount of clip a shopper will pass retracing his or her stairway and the enticement to pick up other points along the way," she said. Using a listing that follows the shop layout also can salvage time. Whether a supermarket or grocery shop section, the least expensive points - seasonal fruits and vegetables, dairy farm products, grain products, and thin meats, domestic fowl and fish- often are arranged around the outer edges, or perimeter, of the store, Higgins said. Promotional points may be placed at the end of the aisles, but don't presume that such as points are sale priced. More expensive processed nutrients are typically displayed in centre aisles. Processing adds to nutrient cost and consumers often can recognize a nest egg if they are willing to make some of the readying themselves, she said. For example, the cost for a block of cheese is typically less than the cost for the same amount of grated cheese. Investing in an cheap box grater can give savings. Packaging also will add to the cost, said Higgins, who noted that breakfast cereal grass packaged in a waxed paper or cellophane bag often will be less expensive than similar merchandises offered in a gimmicky box. Shelf arrangement can be an index of price, said Higgins, explaining that the most expensive points often will be within easy reach, in the shoulder-to-knee range. Less expensive points often are placed on a higher shelf that tin be more than hard to attain or on a less shelf where such as merchandises may be overlooked. Checking the cost-per-serving Oregon unit of measurement terms posted on the border of the shop shelf where the merchandise is displayed is recommended, said Higgins, who typically counsels consumers to take the last cost per serving. For a single or little family, buying a supersized bundle of a seldom-used item may not give a savings, though. "Buy realistic measures so as not to blow food, clip and money," said Higgins, who offered these further shopping and money-saving tips: Choose seasonal fresh fruits and veggies offered at a less terms when stores are abundant; also, store at a local farmers' marketplace for locally grown nutrients that are fresh, and comparable in terms - or less expensive.

Use perishable nutrients within two to three days, or freezing for future meals.

Check use-by days of the month before purchasing to guarantee fresh merchandises and spirit and control waste.

Plan leftovers. When cooking, do a bigger formula that volition output other helpings that tin be frozen for future repasts when clip is short.

Compare costs for national trade name merchandises with the cost for a generic or shop trade name that may be produced at the same facility.

Choose frozen fruit juice concentrates and re-constitute them as needed, rather than purchasing bottled versions that typically be more.

Keep a running play listing of terms for favourite items, and stock up during sales.

Buy often-used points in majority to salvage on packaging costs. If desired, measurement out single helpings of bites and topographic point them in reusable containers, rather than purchase more dearly-won pre-packaged single helpings or relying on vending machines.

Look for reduced-price nutrients that volition work for approaching meals. Land beef cattle may, for example, be reduced in price, but will necessitate to be cooked the same or adjacent twenty-four hours or frozen for future meals.

Ask for a rainfall bank check to purchase sale points (that are sold out) later at the same low price.

Use vouchers to salvage on regularly- only after comparing prices. Coupons make not always vouch a savings.

Marinate and/or slow-cook in moist heat energy less legal tender (and usually less costly) cuts of meat for a nest egg -- and a flavorful meal.

Buy nutrients that supply the most grammes of protein per dollar, such as as bagged dried beans, lentils and peas, dry milk powder, transcribed dry beans, transcribed tuna, frozen dry edible edible edible beans and peanut butter. These currently be less than 10 cents for 6-8 grammes of protein.

Check recommended parts versus serving size. Trimming overly-generous portions can assist cut down extra organic structure weight - and nutrient costs.

Eat before shopping to cut down urge purchases.

People of all ages with limited resources may be eligible for nutrient assistance, said Higgins. She recommended calling a toll-free national figure - 800-221-5689. The United States Department of Agribusiness Food Postage Information line can associate consumers with resources to purchase nutrients for a healthy diet. Related links
More information on food, nutrient safety, nutrition, wellness and preparing low-cost meals is available at county and territory K-State Research and Extension business offices and on its Web sites: and and .

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