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|Title:||Eat Right for Less: Nutrition on a Budget|
|Alt. Title:||Coma mejor por menos: Buena alimentación con un bajo presupuesto|
|Pub. date: ||September 2010|
|Edition: ||First Edition|
|Audience: ||Adults, Child, Parents, Elder, Hispanic|
|Language: ||English, Spanish|
|Description:||This 85-page cookbook includes 60 recipes and 10 menus that are delicious, nutritious, low-cost, and easy to prepare. |
|Funding Source: ||Purdue University Cooperative Extension|
|Developer: ||Melissa Maulding, MS, RD|
|Organization: ||Family Nutrition Program, Purdue University|
|Length: ||85 Pages|
|Use Restrictions: ||May not copy|
|Reviewers Comments: ||The book has been divided into three segments:
- I. Introduction- This chapter explains how the recipes can help SNAP-Ed providers and participants save time and money. It also provides tips on healthy cooking.
- II. Recipes and Menus - New cooks, people in small kitchens and those on a limited budget will not need fancy cookware to make any of these recipes. Each recipe has an icon next to the title to guide users through preparation.
Educators should note that, while each individual recipe does not contain food safety instructions, the back page of the book does contain a Guide to Safe Food. The internal cooking temperatures listed in this section are not updated to reflect the most recent guidelines, which state that pork should be cooked to 145 degrees Fahrenheit.
- III. Helpful Information- This section includes other useful tips such as a list of basic staples for the pantry, a guide to seasonal fruits and vegetables, a list of top 20 healthy recipe substitutions, and food safety tips.