Pre-planning meals helps individuals and families save money as well as incorporate more healthy foods into their diets. Typically, the entrée, consisting of protein, is the main component of a meal and can be the most expensive. The 2015 Dietary Guidelines for Americans recommends a healthy eating pattern which includes a variety of protein foods in nutrient-dense forms. The protein foods group comprises a broad group of foods from both animal and plant sources and includes several subgroups: seafood; meats, poultry, and eggs; and nuts, seeds, and soy products.  Studies have shown that eating patterns that include lower intake of meats as well as processed meats and processed poultry are associated with reduced risk of cardiovascular disease in adults. There is also some evidence that indicates these eating patterns are associated with reduced risk of obesity, type 2 diabetes, and some types of cancer in adults.  

The Dietary Guidelines also suggest that professionals teach skills like cooking, meal planning, and label reading that help support healthy eating patterns.  In the lesson Economical Entrees, the Todd County Extension Agent for Family and Consumer Sciences taught approximately 60 individuals in the Pennyrile Area how to plan more economical meals using various types of lean protein.  

An end of the meeting questionnaire showed that 97% planned to use the information they learned to help them plan more economical entrees; 97% also better understood the role of protein in their diets; 98% learned how to save money by planning economical entrees; and 98% increased their knowledge of tender and tough cuts of meats.  One of the participants commented that they learned where the toughest meat is located versus tender parts and how to tenderize those cuts to make more economical meals.  Another person said they learned that leftovers can be used in tons of ways they had not thought of.