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Sharman J. Charles
Maintaining healthy choices may be difficult for limited-resource individuals and families. Many times, limited-resource families live in areas with inadequate access to health care and healthy food options. Because of unhealthy eating habits and reduced access to physical activity, limited-resource families run higher risks for diabetes, heart disease, stroke, hypertension and other diseases.
Since 1969, the Expanded Food and Nutrition Education Program has educated limited-resource families and youth in Louisiana, teaching them to develop skills to make healthy changes that will lead to improved diets and nutritional well-being. Through EFNEP’s ”hands-on” approach, participants learn to make behavioral changes and improve the nutritional quality of meals for their families.
The “Let’s Eat for the Health of It” adult lesson on Food Dollar Management was taught during week 7 of the series. The lesson focused on strategies to compare nutrition and cost to help participants save money while shopping and prepare meals that stretch limited food budgets. A food demonstration on how to make Chicken Salad was also conducted. Participants received the recipe along with suggestions for incorporating the chicken salad into other meals.
During the lesson, participants learned how to use unit pricing and the differences between expiration, sell-by, best if used by, and use-by dates. When asked if they used unit pricing, three participants shared that they were previously unaware of what it was or how to compare prices, but they see how it could save them money so they will start checking unit prices. Regarding expiration dates, one participant commented, “I see the dates on different items in the store but wasn’t sure what they meant—now I know.” Two participants said, “I’ve had chicken salad before, but not like this. It’s good—I’m going to start making it this way.” At the next nutrition class, one of the participants shared that she used unit pricing to purchase mayo and was able to save a few cents.
Sharman J. Charles, Instructor (EFNEP Program Director)
School of Nutrition and Food Sciences
This material is based upon work that is supported by the
National Institute of Food and Agriculture, U.S. Department of Agriculture. Any
opinions, findings, conclusions, or recommendations expressed in this
publication are those of the author(s) and do not necessarily reflect the view
of the U.S. Department of Agriculture.
Visit the LSU AgCenter website.
MISC-331 03/26
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