CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 04/13/20

Stocking up on non-perishable foods reduces trips to grocery store

By Barbara Worley

During the current COVID-19 crisis, many people find themselves wondering how to eat healthy meals while remaining at home.

Making fewer trips to the grocery store means that personal food supplies need to last longer. If you are at a loss for what items to stock up on, use MyPlate, www.choosemyplate.gov, as a guide to help you and add some of these non-perishable (unrefrigerated) food items to your “shelter in” diet.

Grains 

Grains, particularly whole grains, are high in fiber, vitamins and minerals and provide energy. Whole grain pasta, whole wheat flour, whole-grain cereal, brown or wild rice, quinoa, barley, amaranth, farro, oats, granola, tortillas and popcorn are all excellent choices. When choosing pre-packaged items, aim for items low in sugar, high in fiber. For foods with several ingredients, like breads and cereals, look for the first word in the ingredients list to be “whole.”  

Protein 

Beans and peas, whether canned or dried, are always a great source for protein and fiber and have no saturated fat or cholesterol. When choosing canned beans and peas, select items that are reduced sodium or no salt added when available. Rinse beans and peas in a colander to further reduce sodium. Dried beans and peas require soaking before conventional cooking but do not require presoaking if cooked in an electronic pressure cooker.

Canned meat and seafood, such as chicken, salmon or tuna, are convenient ways to add meat to your diet. Select those packed in water rather than oil and choose items with the least amount of sodium.

Nuts, seeds and nut butters (without added sugars) are another great way to get protein and are full of heart-healthy unsaturated fats

Dairy 

Calcium and vitamin D, necessary for strong bones, healthy teeth, and prevention of osteoporosis, are most often found in dairy foods. A great alternative to refrigerated items is to have on hand dry milk, ultrahigh temperature (UHT) pasteurized milk and shelf-stable, plant-based milk beverages. 

Fruits 

Dried, canned, or fresh, fruit is full of fiber, vitamins and minerals. Fresh citrus (full of vitamin C) can be kept at storage temp (50-70 degrees Fahrenheit) for up to 10 days. Choose canned fruits in water or their own juice, as those canned in light or heavy syrup are high in sugar. Dried fruits can be enjoyed on their own or mixed with whole-grain cereal and nuts to create trail mix.

Vegetables 

The beauty of canned vegetables is that you can enjoy your favorites regardless of the season. Vegetables are packed with fiber, vitamins and various important minerals. When choosing vegetables, select those low in sodium or with no salt added. Draining and rinsing will further reduce the sodium content.

For more information on nutrition and food preparation and selection, see University of Georgia Cooperative Extension publications at extension.uga.edu/publications.

Authors:
Barbara Worley
Experts/Sources:
Barbara Worley
Everything on the MyPlate.gov website, Daily Food Plan, Food Tracker, Food Planner, etc., as well as all MyPyramid materials, such as the MyPyramid for Pregnancy and Breastfeeding, etc.) was developed by a team of nutritionists, dietitians, economists, and policy experts at USDA, based on expert nutrition recommendations for Americans 2 years and older from the Dietary Guidelines for Americans.
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Download Image
HurricaneHeleneGreenhouseDamageCropped CAES News
UGA Extension supports resilience in Georgia farm communities after Hurricane Helene 12/19/24 Emily Cabrera
Hurricane Helene wrought sweeping devastation across Georgia’s agricultural sector in late September, leaving an indelible mark on both the land and the people who tend it, bringing focus to vulnerabilities in Georgia’s farming industry and the need for more robust safety nets. In addition to the physical destruction, the hurricane took an emotional toll on Georgia’s farmers. In response, UGA Extension has prioritized mental health support.
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
CAES researchers look to reduce food waste by extending shelf life 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
Helenedamage web CAES News
Hurricane Helene: Preliminary damage assessment on Georgia agriculture and forestry industry 10/10/24 Claire S. Kinnard, Matthew Agvent
Today, Georgia Agriculture Commissioner Tyler Harper, in coordination with Governor Brian P. Kemp, the University of Georgia College of Agricultural and Environmental Sciences, and the Georgia Forestry Commission, announced the preliminary estimate of Hurricane Helene’s economic impact on Georgia agriculture is $6.46 billion. This figure represents the sum of direct crop losses, losses to businesses that support agriculture and forestry, losses to workers in those related industries, and estimated recovery and restoration costs that agricultural businesses will face.
20240111 NC ADT MARCM 041 CAES News
CAES student follows her zeal for food safety to UGA School of Law 07/09/24 Lillian Sosbee
The career world is wide open for students at the University of Georgia, a life lesson third-year student Emily Harris learned as a food science major in the College of Agricultural and Environmental Sciences. Harris plans to attend the UGA School of Law to pursue a degree in food regulation and law this fall, a unique path she discovered through classes in the Department of Food Science and Technology.
IdaliaDamage CAES News
UGA Extension offers disaster support throughout the state 01/03/24 Emily Cabrera
Georgia’s geographic diversity — from beaches and swamps to mountains and flatlands —makes the state an attractive place to live, but each region is vulnerable to weather-related emergencies year-round. When disasters strike, navigating the milieu of steps to recover and rebuild can be difficult. With a presence in all 159 Georgia counties, University of Georgia Cooperative Extension is uniquely positioned to help communities prepare for and rebound from calamity.
Checking Yogurt Label CAES News
Impact of food nutrition labels on retail pricing and consumer purchasing 11/20/23 Emily Cabrera
Do Nutrition Facts labels provide a complete picture of what "healthy" really means? And does the way information is provided on food labels change consumers' perceptions and purchasing behavior? Chen Zhen, a University of Georgia professor in food choice, obesity and health was awarded $794,000 to lead a four-year international study to better understand how the use of supplementary nutrition information on packaged food labels have unintended consequences across the socioeconomic spectrum.