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Pantry Power
Stocking a Healthy Kitchen
By Donna Smith
"It's important that families organize a weekly grocery list with both perishable (fruits, vegetables, fresh meats and dairy) and non-perishable (frozen vegetables, low-salt soups, canned tuna, etc.), items to maintain a healthy stocked kitchen," Meyer says.
Andrews offers old, but good, advice. "Shop in the parameter of the store where all the produce and fresh items are kept and stay out of the middle aisles," she says. "Look at the food label for fat, salt and fiber content of foods. Don't be concerned with carbohydrate content (unless there is someone with a medical condition such as diabetes in the family). Counting carbs is less important than counting calories and fat in the diet." And always include the four major food groups on your list.
Meyer says the key food label items to look for are fiber (should be as high as possible), sugar (should be lower), calories and servings per container. "Red flags on ingredient lists include 'high fructose corn syrup,' 'partially hydrogenated fats' and 'sugar' as the first ingredient," Meyer says.
The key to eating healthy is staying prepared. "Sit down with your family to develop a list of family favorite recipes that are healthy and easy," Meyer says. "Rotate them throughout the week to keep everyone happy. Also, by being prepared, families are less likely to grab takeout or fast food for dinners since 'there is nothing in the house.'"
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