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Texas (KBTX) – This segment on The Three was paid for and sponsored by St. Joseph <a href="https://healthylife7.com/uc-san-diego-health-no-1-in-california-makes-national-honor-roll/” title=”UC San Diego Health No. 1 in California, Makes National Honor Roll”>Health
A registered dietitian with St. Joseph Health is pushing back on the idea that eating healthy is too expensive, offering several strategies for shoppers looking to stretch their grocery budgets without sacrificing nutrition
Michelle Dohrman, a registered dietitian with St. Joseph Health, said one of the most common misconceptions she hears is that healthy food costs too much — a concern she said has grown as grocery prices have risen
“I very much disagree with that,” Dohrman said. “There are a lot of ways that you can save money at the store and still meet your nutrition goals.”
Dohrman said many shoppers are not taking full advantage of store sales, coupons, loyalty programs and bulk purchasing options. She also pointed to clearance aisles as a re
She said meal planning and meal prepping are among the most effective ways to reduce spending. Without a plan, shoppers may default to convenience or packaged items — or skip cooking altogether and eat out
Dohrman said meat, particularly beef, is one of the more expensive parts of a grocery budget and that most people eat more of it than necessary. She recommended reducing portion sizes of meat and filling meals with grains and vegetables instead
Dohrman addressed the belief that organic produce is nutritionally superior to conventionally grown food, saying there is no proof that organic options provide more nutrition. The primary difference, she said, is whether synthetic pesticides and fertilizers were used in growing the food
“We would much rather you eat not organic fruits and vegetables than no fruits and vegetables,” Dohrman said, adding that shoppers on a tight budget should prioritize in-season produce, which tends to cost less
She also challenged the assumption that fresh produce is always better than frozen or canned. Dohrman said frozen vegetables are sometimes more nutritious than fresh because they are allowed to fully ripen before being picked and immediately frozen, preserving their nutritional value. Fresh produce, she said, is often harvested early to account for long-distance transportation, which can reduce nutritional development
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