The MyPlate website states “Before making a grocery list, write down meals you want to make this week. Buying for the week means you’ll make fewer shopping trips and buy only the items you need” (choosemyplate.gov). Proper food resource management is an important skill for limited resource individuals and an aim of the Nutrition Education Program. 

A substance use recovery program for men in Jefferson County participated in the University of Kentucky’s Nutrition Education Program through the Jefferson County Cooperative Extension Service.  The Healthy Choices for Every Body program was offered and one of the lessons taught was Planning Meals For Every Body.  The Nutrition Education Program Assistant informed the group that planning meals saves time and money. Other topics discussed were: 

• using MyPlate as a healthy and balanced way to plan a menu
•  thinking about your schedule when planning meals
•  using the internet for menu ideas
•  what to do with leftovers;
• involving the whole family in the planning process 

The Cabbage Roll Stew recipe was prepared for the group to taste. The Nutrition Education Program Assistant asked the class what could be served to make it a complete MyPlate meal and some of the responses included fruit and yogurt, fruit and cheese, applesauce and low-fat milk.

Thirteen men completed the class and the exit survey showed that twelve out of the thirteen in the group, for a 92% success rate, were going to plan their meals more often. One client shared with the Nutrition Education Program Assistant, “I need to spend more time with my kids and menu planning, cooking and eating dinner together will be a great way to do it.”