Knowing how to plan and buy well by choosing the most economical options without losing the nutritional quality of food choices is critical. DGS has created 9 rules to support the adoption of healthy eating while promoting more efficient food cost management.
The National Program for the Promotion of Healthy Eating, the Directorate-General of Health (DGS), suggests 9 practical strategies that aim to support the Council of a healthy eating and more efficient cost management.
The first rule that the consumer must take into account is plan; And so shopping lists are key to buying only what you need. Already inside the supermarket it is important to choose the food of the time, since they are usually cheaper.
The second strategy defined is to make more cooked of panbecause they have the advantage of gathering an ingredient variety, allowing you to add smaller amounts of meat or fish.
Third comes to Comparison of Price posted in packaging with different quantities. For example, as a rule, buying the kilo package pays off in the face of the purchase of smaller fractions.
“The whole is cheaper than the parts” It is the fourth strategy. For example, “If you choose a whole chicken and ask to cut in parts at the outset will be cheaper. The sale of packed chicken breast costs, on average, 6.52 a kilo. Already the entire chicken is 2.57 kilo (twice cheaper).
The fifth recommendation is the use of eggs and legumes As protein sources, in some weekly meals.
The sixth rule is the use of sopa as the most economical solution.
In seventh comes the choice of cheaper fruit and vegetables.
The octave is take advantage of the leftover of meals to avoid food waste. Here, there is a lot of space for creativity.
The ninth and last rule is about the importance of waterso it is recommended to drink eight to ten cups of the tap per day. Water consumption should replace soda and alcoholic beverages.
At the end of, DGS shares several suggestions for healthy, practical and economic recipes to the whole family.
