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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. Most of the ingredients likely are already on your pantry shelves. Nutrition facts are included for all recipes, as is the cost per serving. Many recipes are "kid-friendly". |
|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 "Eat Right for Less" cookbook, created by Purdue University Nutrition Education Programs, is a wonderful resource that can be used by SNAP-Ed providers, and participants looking to prepare delicious, quick, and healthy meals. The cookbook title and cover image clearly convey the purpose of the resource. While not all the recipes have pictures, there are a few colorful, attractive, and appetizing pictures at the beginning of each chapter.
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 -There are 60 recipes and 10 family menus. Most of the dishes are simple to prepare. 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. While some recipes have longer ingredient lists, most are short and recipe instructions are clearly written. This cookbook never calls for specific prepackaged items which can be expensive and hard to find in some areas.
The recipes in this cookbook can be modified to fit in a variety of diets. They are consistent with the Dietary Guidelines for Americans. The ingredients are listed with the quantity to be used and the unit measurement. While Nutrition Facts Panels are not provided, each recipe provides basic nutrition information including calories, total fat, saturated fat, carbohydrates, protein, cholesterol, fiber and sodium on the same page as the recipe. Serving size, yield, cost per recipe and cost per serving have been provided. 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°F.
- 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.
This cookbook can be a great resource for SNAP-Ed providers. Educators may choose to make some of the recipes in nutrition classes or teach the participants how to cook the recipes at home. The cookbook can be ordered in bulk and distributed to or used as an incentive item with participants. SNAP-Ed providers may also choose to modify the recipes, make ingredient substitutions, and use herbs or spices based on their participants needs and taste preference.