Ways To Stretch Your Food Dollar
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Although food is generally the
largest single expense in a
family budget, the amount spent
can often be reduced by utilizing
some or all of the following
ideas:
—Check weekly specials in
grocery store advertisements.
—Don’t shop while hungry.
—Try to shop without children
as they encourage impulse
buying.
—Use coupons when offered in
the local newspapers.
—Compare costs and buy food
that gives the most servings for
the least money.
—Take advantage of seasonal
abundances which are generally
at peak of quality and cost less.
—Limit perishable food
purchases to amounts that can
be used while they are in top
quality.
—Prevent food waste by
proper storage and by cooking
methods that conserve
nutrients.
—When buying meat, consider
the amount of lean meat in the
cut, not the cost per pound. For
example, ground beef and beef
short ribs may cost the same per
pound but ground beef will give
twice as many servings or more
per pound.
—Eggs are usually a less
expensive source of nutrients
than most meats. Dry beans and
peanut butter are inexpensive
alternates for meat.
—Chicken and turkey have a
large proportion of bone to lean,
but are often bargains compared
with other meats. Fish is high in
nutrients and generally low in
cost. This does not include
shellfish which is more
expensive than other seafood.
—Study bread labels before
buying. Choose bread for weight
and food value, not by the size of
the loaf. Look for bread that is
whole-grain or enriched, and
that contains milk.
—Buy packaged cereals or
any other packaged product by
weight, not by the size of the
package. To compare prices,
first look for the weights listed
on the labels and not the prices.
Then figure the cost for an ounce
or a pound.
—Ready-to serve cereals in
multipacks of small boxes may
cost two or three times more per
ounce than the same cereal in a
larger box. Sugar-coated, ready-
to-serve cereals cost more per
ounce than the unsweetened
types and furnish more calories
but less food value.
—Baked goods made at home
generally cost less than ready-
baked ones.
—Nonfat dry milk and
evaportated milk cost
considerably less per quart
when reconstituted than whole
fluid milk, and supply
comparable amounts of calcium
and protein.
—When shopping for staples
such as cooking oil, flour, salt,
flour, etc., store brands in the
largest packages available
normally are the best buys.
Compare prices by looking for the weights listed on the
labels and note the price. Then figure the cost for an ounce
or a pound. This way you can often get more for less money.
Shoppers are often fooled by the size of the package into
thinking they are getting more, but are actually getting
less for their money.
Fish may be substituted for meat
Fruits and vegetables are important
iiying staples such as flour, sugar, etc. in large amounts
mother way to stretch your food dollar, particular y
m shopping for a large family.
^DAY, APRIL 14, 1975
Bread provides some essential nutrients
You need two glasses of milk daily