College students often say that cost is one of the biggest barriers to eating nutritious foods. So we’ve got some tips that will help fuel your body for academic success without breaking the bank.

Cook your own food

Convenience foods like frozen dinners, pre-cut vegetables, and instant rice, oatmeal, or grits cost more than if you prepare them from scratch. And meals cooked at home cost much less than eating out at a restaurant. Cooking at home eliminates the tax and tip at restaurants, and leftovers can be used for a second meal.

Grocery shop with a plan

Before you head to the grocery store, plan your meals for the week. Include meals like stews, casseroles, or stir-fries, which “stretch” expensive items into more portions. Make a list of foods you need for the week and stick to it. This will decrease over buying and buying on impulse.

Visit your local farmer’s market

Purchase fresh fruits and vegetables that are in season. This can help you save some cash and the produce tastes fresh.

Compare and contrast

Most grocery stores provide “price stickers” on the shelf for every item.  The “price sticker “includes the unit price, or how much the product costs per pound, quart, or some other unit of measurement. Purchase the product with the lowest unit price to maximize your savings.

Buy in bulk

It is almost always cheaper to buy foods in bulk. Smart choices are family packs of chicken, steak, or fish, and larger bags of potatoes and frozen vegetables.

Choose low-cost options

Some foods are low-cost all year round. Beans are inexpensive and high in protein. For vegetables, buy carrots, greens or potatoes. Apples and bananas are good fruit choices.

Meal prep!

Prepare a large batch of your favorite recipes on your day off or the weekend. Freeze in individual containers or use throughout the week.

Get creative with leftovers

Spice up your leftovers by using them in new ways. For example, try leftover chicken in a stir-fry or over a garden salad. You could even make chicken chili. Remember, throwing away food is throwing away your money!

If you’d like more help with planning an affordable nutritious diet, make an appointment with a dietitian by calling 814-863-0461 or by visiting the UHS website.

Gardens and farmer’s markets are bursting with fresh fruits and vegetables this time of year.  Eating seasonal produce not only provides you the freshest fruits and vegetables but also contributes to sustainable practices.  Buying local produce means a decrease in transportation time and a corresponding decrease in CO2 production.  Eating seasonally often saves money as well because prices are lower when crops are in abundance.  Below is a seasonal chart showing the growing season for different produce in Pennsylvania.  The chart shows the months when the produce is available to purchase and eat.  The Downtown Farmer’s Market on Locust St. is Tuesday and Friday from 11:30 am – 5:30 pm. Check out the Healthy Eating tab for different ways to prepare many of these foods.

“The brain represents about 2% of the body’s weight. Remarkably, despite its relatively small size, the brain accounts for about 20% of the oxygen and calories consumed by the body.” (1) New research is being done to identify foods that power and protect the brain.  This research is limited, but there is evidence that omega-3 fatty acids and monounsaturated fatty acids, found in almonds, walnuts, fish, avocados, canola oil, etc. reduce inflammation and promote blood flow in the heart and brain.  Antioxidants, found in a variety of fruits and vegetables, are known to fight cancer causing free radicals and help protect the brain from oxidative stress. (2)  Oxidative stress is the imbalance between free radicals and antioxidant defenses. Consuming an overall healthy diet consisting of whole grains, lean protein, fruits and vegetables is the best way to keep your brain sharp and energy levels up. (3)  Try cooking up this quick and delicious recipe that contains whole grains, lean protein and a variety of vegetables.

1. Clark D. & Sokoloff, L. (1999) in Basic Neurochemistry: Molecular, Cellular and Medical Aspects, eds. Siegel, G. J., Agranoff, B. W., Albers, R. W., Fisher, S. K. & Uhler, M. D. (Lippincott, Philadelphia), pp. 637–670.
2. Gomez-Pinilla, F. (2008) Brain foods: the effects of nutrients on brain function, Nature Reviews Neuroscience 9, 568-578.
3. http://newsnetwork.mayoclinic.org/discussion/mayo-clinic-minute-what-to-eat-for-brain-health/

If you enjoy frozen desserts, you’ll want to make room in your freezer for this recipe. With three types of fruits and non-fat yogurt, it not only tastes great but also helps you to get your recommended fruits and dairy for the day.

Not only is yogurt an excellent source of protein and other essential nutrients like calcium, potassium, and magnesium, it also contains bacteria that’s good for your health, according to the American Society for Nutrition.

Frozen Fruit Cups

Serves 18

Ingredients:

• 3 bananas, mashed
• 24 oz. non-fat strawberry or plain yogurt
• 12 large strawberries, sliced
• 1 can (8 oz.) crushed pineapple, undrained

Preparation:

1. Line muffin tin(s) with 18 paper baking cups.
2. In a large bowl, mix mashed bananas, yogurt, strawberries, and pineapple.
3. Spoon into muffin tins and freeze at least 3 hours or until firm.
4. Remove frozen cups and store in a plastic bag in the freezer.
5. Before serving, remove paper cups.  These are also great to throw into a fast smoothie.  Just add water or milk and blend them in your blender for a fast smoothie.

Another great thing about this recipe is you can use whatever fruits you like! What ingredients did you use?

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