How To Stock, Cook and Stay Healthy During The Coronavirus

Staying Healthy

    How to stay healthy through the coronavirus   We are in unprecedented times and need to stay healthy with good nutrition to keep our immune systems up. Growing up my father was German and my mother was Puerto Rican. What a combination! But I learned to become a very good cook. I also … Read more

We All Need to Eat, So Let’s Learn to Shop for Food

 

Family shopping for food|We All Need to Eat, So Let's Learn to Shop for Food

Shopping for Food 

You are responsible for doing the grocery shopping.   Always keep an organized list in the kitchen and write down things when they are empty.   Include things such as items that are replaced often like milk, bread, soap, and toilet tissue.   Also make sure that you purchase things according to the patient’s diet such as low-sodium, sugar substitute, and low-fat foods.   Be sure to check the pantry and refrigerator often for foods that are no longer good and throw them out. Always read the labels on the foods that are purchased to make sure that they follow along with the patients’ diet guidelines.   Think of food shopping as a challenge. Your goal will be to get the most for your patients’ money by purchasing the best quality, most healthful foods and staying within the food budget.

Terms of Food Products

  • Light or lite—50 percent less fat per serving than the regular product
  • Low fat—3 grams of fat or less per serving
  • Fat-free—less than 1 gram of fat per serving
  • Low cholesterol—20 milligrams or less of cholesterol and less than 2 grams of saturated fat per serving
  • Cholesterol free—2 milligrams or less of cholesterol and 2 grams or less of saturated fat per serving
  • Low calorie—40 calories or less per serving
  • Calorie-free—less than 5 calories per serving
  • Reduced or less sodium—25 percent or less than the regular product
  • Light in sodium—50 percent or less than the regular product
  • Low sodium—140 milligrams or less of sodium per serving
  • Very low sodium—35 milligrams or less of sodium per serving
  • Sodium free—5 milligrams or less of sodium per serving
  • High fiber—5 grams or more of fiber per serving
  • Good source—contains 10 percent to 19 percent of the daily value for a certain nutrient
  • High in—contains 20 percent or more of the daily value for a certain nutrient

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