1. Plan for Food Spending The Key To a Healthy, Low-Cost Diet

2. Planning ahead is the key to eating well when money is tight.

3. Prepare a shopping list. You will save money and time.

4. How to Prepare a Shopping List Determine food spending plan (how many dollars you can afford to spend on food) Determine storage space Check foods on hand

5. Plan weekly menu Check newspapers for specials Decide how much of each food to purchase

6. Unit Pricing Packaged food usually has a unit price label on the grocery shelf. This label tells you the price per unit of the food (ounce, quart, pound, cup, etc.)

7. Determine price per serving. (for foods that don ’ t have unit pricing) MeatUnitServings Boneless meat1 pound4 Meat with some bone & fat1 pound3 Meat with lots of bone & fat1 pound1 or 2

8. Don ’ t waste food money. Buy only what you can use and store before food spoils.

9. = Divide larger quantities into smaller packages and freeze.

10. 5 Pounds of Ground Beef Use *one pound to make 4 hamburgers *two pounds to make meatloaf and have leftovers *1/2 pound for spaghetti sauce or chili *1/2 pound for tacos or topping for stuffed baked potatoes *one pound in a casserole

11. 10 Pounds of Potatoes *baked potatoes *mashed potatoes *potato cakes *potato salad *potato soup *in a casserole *other ways

12. Store food properly as soon as you get home from the grocery. Use leftovers carefully

13. “ Sell-By ” and “ Use-By ” “Sell-by” date is the last date the product can be sold Product should be used within a couple of days of this date “Use-by” date is the date by which the product should be used for best quality

14. Ways to Stretch Your Food Dollar Add potatoes, rice or pasta to main dishes

15. Ways to Stretch Your Food Dollar Buy fresh fruits and vegetables in season

16. Ways to Stretch Your Food Dollar Fix meals at home Grow a garden Shop for lower-cost foods

17. Questions Reference: United States Department of Agriculture 2010 Dietary Guidelines, www.ChooseMyPlate.gov, September, 2012 Graphics: Microsoft Word, United States Department of Agriculture Jackie Walters, MBA, RD, LD Extension Specialist for Nutrition Education Programs November 2012 Copyright © 2003, 2012, for materials developed by University of Kentucky Cooperative Extension. This publication may be reproduced in portions or its entirety for educational or nonprofit purposes only. Permitted users shall give credit to the author(s) and include this copyright notice. Educational programs of the Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin.