Get documents about "Taming Rising Food Prices
Document Sample
A nutrition newsletter
for the community
July 2008
Taming Rising Food Out and About
N Prices
“Gas reaches $4.00 a gallon” the headlines scream.
with Nutrition Services
U
Many of us are already feeling the pinch as we fuel
our cars each week. Think a gallon of gas is pricey?
For a half-gallon of milk costing $2.85, you are paying
$5.70 a gallon. For 16 oz. of Ocean Spray cranberry
T juice costing $1.25, you pay $10.00 per gallon. Gas
is high and rising daily, but food prices are high and
rising too.
R Why are food prices increasing? Food costs (the
cost to produce the food) are increasing, and food
producers are passing their added expenses on to
I
the consumer. Rising gas prices also play a role.
As it costs more to transport a product to its final
destination, food producers want the consumers to
defray their added gas expenses. Higher food prices
T do that.
Related to the higher fuel costs, corn is being
diverted from the food stream to make ethanol, an
Pictured above: Amy Moore, RD, Nutrition
Services’ dietitian performs a healthy
cooking demonstration for a group of
I alternative fuel. This both drives up corn prices and
makes less corn available for food. Not only does this
limit corn in the produce section or corn-based grain
students at Sigel Elementary School.
O
products like corn flakes or cornmeal, it also limits Announcements, Announcements,
corn-based ingredients like high fructose corn syrup,
and modified corn starches. From a diet standpoint, Annnn..ouncments
N
this may be a healthy thing, since many of these
corn-based ingredients provide few nutrients. From * Visit the SIGEL GARDEN MARKET!
an economic standpoint, with corn-based ingredients
Open to the public every Wednesday from
being used in almost all processed foods, this can be
3:30 - 5:00 p.m. at Sigel Elementary
more costly for the consumer.
4 So what can you do to tame your rising food budget.
To stretch your food budget just apply the tips below:
• Join a food co-op or buying club.
School, the Sigel Garden Market
sells fresh local produce grown by local St.
Louis youth. Hurry the last market day
1 • Start a garden and grow your own fresh produce.
• Buy in bulk and preserve foods for later use via
canning or freezing.
this summer is July 16th! The Market will
reopen when school begins in mid-August.
1
• Cut back on more expensive convenience foods and * Check It Out! Nutrition Services has a
pre-prepped food items. Website!! This month Nutrition Services
• Buy generic or store brands whenever possible and is launching their very own website full
use coupons to save on name-brand products your
of great nutrition handouts, Power Point
family uses.
presentations, and recipes. Don’t delay!
• Compare unit costs to find out what you are paying
for an item per unit (i.e. cost per ounce). Then make Head over to the Department of Health’s
a decision on whether it is worth it. website and click on our link!
www.stlouis.missouri.com/citygov/health/
Smart shopping will help you to eat well despite rising
food prices!
NOW OPEN!
Budget Friendly
School’s Out Café
Black Beans and Rice Do you have children under the age 18 and are
you looking for a low-cost way to feed them this
Serves: 10 summer? Then the School’s Out Café is just the
program for you. The School’s Out Café provides
breakfast and lunch to children 18 years and
younger at over 70 sites throughout the city. Open
until August 15th, the School’s Out Café provides
• 2 tablespoons olive oil
• 1 onion, chopped
nutritious meals to your children while also easing
• 2 medium cloves of garlic some of the pressure on your budget. For more
**Note: could substitute 1 tsp garlic powder, information and to find a site near you, call the
but do not add until you add the other spices Department of Human Services, Youth and Family
• 1 teaspoon ground cumin Services at 314/612-5941.
• ¼ teaspoon cayenne pepper
• ¾ cup uncooked white rice
**Note: could substitute ¾ cup brown rice for
Kid's Corner
an excellent source of whole grains It’s July and by now many children are beginning to get
• 1 ½ cups vegetable or chicken broth or water bored with their usual summer activities. To jazz up their
summer routine, bring them into the kitchen with you and
• 2 (15 oz.) cans of black beans, drained and
have them help you prepare their daily lunch or snack.
rinsed
A fun and healthy snack that kids can practically do by
• Salt and pepper, to taste
themselves is making light and refreshing popsicles and
1. In a stockpot or Dutch oven, heat oil over frozen treats. All you really need is some ice trays and a
few simple ingredients. For a truly nutritious frozen treat, try
medium-high heat. Add onion and garlic;
this recipe with your kids: Frozen Yogurt and Banana Pops
sauté until onion is clear, about 5-10
minutes.
1. Gather a plate, wax paper, and 2 just ripe bananas.
2. Add cumin, cayenne pepper, and rice to
the pot. Sauté, stirring constantly for 1-2 Cut a piece of wax paper and place it on the plate.
Peel the bananas and place them on the plate.
minutes.
2. Using a regular knife, cut the bananas in half.
3. Add in broth or water. Bring to a boil.
Reduce heat to low and simmer for 20 3. Gather 4 popsicle sticks. Place the popsicle stick in the
flat end of each banana half so it looks like a banana
minutes or until most of the liquid has been
absorbed. popsicle.
4. Get a container of low-fat vanilla yogurt. Stir it. Now
4. Stir in the black beans and season with salt
gently pick up one banana popsicle off the plate and
and pepper to taste. Cook until the beans
dip into the vanilla yogurt. Turn it back and forth 2-3
and rice are just heated through and serve.
times.
5. Place the banana back on the plate and repeat with all
Serving suggestions: Serve with shredded
the other banana popsicles.
Monterrey jack or cheddar cheese, your favorite
6. Freeze the yogurt-covered banana popsicles for 2 or
salsa, and a cooked vegetable, like green bell
more hours and then enjoy!
peppers.
NUTRITION 411 is published by Nutrition Services, Health Promotion, Education, and Marketing
Division, City of St. Louis Department of Health. You can contact us at:
634 N. Grand Blvd., Suite 533, St. Louis MO, 63103.
Phone: 314/612-5400. Fax: 314/612-5410. E-mail: nutritionservices@stlouiscity.com
NUTRITION 411, July 2008
