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YOUCAN EATWELL
EVENIN
ADEPRESSED ECONOMY
H
ow
MUCH
money do
you have to spend for
food ? H ow mu ch
have you been spendi ng?
Have you kept records of
your food expenditures?
What kinds of food have you
been buying? Are you eating as
well as you could in today's eco–
nomic squeeze?
A favorite tapie for discussion in
this depressed economy is the high
cost of food and how to afford a
proper diet. What may at one time
have been considered a necessary
part of the daily diet may have
become scarce or too expensive for
the average consumer.
Factors to Conslder
Take a few minutes and
write down what you spent
for food tbis week or last
week. Multiply this
amount by 52 (weeks)
to find out how
much this comes to in a
year. Surprised? The
yearly cost of food is more
than most people realize!
Planning is vital to get
the most out of your food
budget! Tbe goal is to pro–
vide a nut r itionally ade–
quate diet that will promote
the best health, yet be avail–
able where you live.
Besides cost t he re
are nine other factors
to consider. Sorne of
these are nutritional
requi r ements of
those to be fed,
foods avai lable,
food habits, time
10
by
Mary E. Hegvold, R.O.
available for food preparation,
transportation, daily schedule,
equipment, skills and special health
considerations.
Nutritional requirements are af–
fected by such things as age, type
of activity, pregnancy and lactation.
The needs are greater at times of
rapid growth such as teenage years
and during pregnancy and lacta–
tion. When work is being done that
requires a high leve! of physical
activity, a higher calorie intake is
needed than for sedentary work.
Using foods availa ble in the
greatest quantity, highest nutri–
tional value and that are in season,
helps keep food costs down. In
sorne parts of the world ccrtai n
foods are plentiful and reasonable
in price for a short time and then
later other, ditferent foods will be
abundan
t.
In many places meat is expen–
sive, but dricd beans such as soy–
beans and kidney beans, dried peas
and soybean products such as tofu,
miso and natto, are plentiful and
less expensive. If dried legumes
(peas, beans) or tofu, miso and
natto are used in the same mea!
with a grain sucb as brown rice
or whole grain bread , fo r
examP.Ie, good quality pro–
tein would be pro–
vided. Try using small
amounts of meat
along with the
dried beans or
soybean products
as par t of the
mai n d ish,