Cent$ible Nutrition News Helping Families Eat Better for Less
April/May 2016 Vol. 19, No. 2
Cost Cutter: What’s on the Back of the Shelf? You can save money on your grocery bill by checking the back of the shelf at the grocery store for fresher products. For example, look at the jugs of milk in the back of the cooler to find one with a later sell-by date. This way your milk won’t go bad as quickly. Choose bread from the back of the shelf where there may be recently added fresher loaves. The freshest meat and produce items may also be found near the back of the shelf or bin.
The New Dietary Guidelines for Americans In the last issue of the Cent$ible Nutrition News we talked about building a healthy plate with MyPlate. In this issue we’ll continue the discussion with the new dietary guidelines. The 2015-2020 Dietary Guidelines for Americans were released in January 2016. The new guidelines are very similar to the 2010 guidelines and use many of the same messages. The 2015 key messages are: • • • • • • •
Make half your plate fruits and vegetables Focus on whole fruit Vary your veggies Make half your grains whole grains Vary your protein routine Move to low-fat and fat-free dairy Limit sodium, saturated fat, and added sugars
MyPlate is still the guide for a healthy, balanced diet, but with a few changes. The biggest change is that MyPlate now emphasizes creating healthy patterns across a lifetime. Everything you eat and drink affects your health. This is why healthy habits are so important. It may not seem like it, but small changes today can make a huge difference in your health in the future. To start making small changes, remember the key messages for a healthy eating style that will last a lifetime. And, don’t forget about physical activity. Visit the inside of this newsletter for some easy tips on being more active every day. You can find out more about the new dietary guidelines by visiting http://www.choosemyplate.gov/dietary-guidelines.
“By using the Cent$ible Nutrition Program cookbook and planning meals for the week I have saved $300 a month on food.” -CNP Graduate, 2015