Obstacles versus Advantages
What I predict will be my most challenging obstacles are the following:
- Staying active with a limited food supply –
- During the week I exercise 5-7 days a week from 15-20 minutes up to 90 minutes at a time. Will I be able create a meal plan on a budget while maintaining my lifestyle?
2. Convenience and spontaneity –
- I have no idea what I’m going to eat tomorrow, let alone in the next hour. My husband and I keep staple foods in our house and snack/fix meals on a whim. This meal planning thing will be a huge change for me.
- Convenience is a very close third place after nutrition and cost in regards to priorities of food. In lieu of cooking, I sometimes opt for microwave meals, ramen noodles, mac&cheese from the box, hamburger helper, and, yes, even a fast-food cheeseburger (Shame on me, right? No, it’s not an everyday or even an every week occurrence, but this ideology is a topic for another day’s discussion)
What are my advantages?
- Nutrition education
- I have a Bachelors of Science in Human Nutrition, Foods, and Exercise with an emphasis in Dietetics from Virginia Tech and I am an aspiring Registered Dietitian.
2. Meal planning experience from class projects during school
3. I am petite.
- Besides the increased calorie needs due to my activity level, my calorie requirements may be less than many people, particularly male individuals.
4. I am not feeding a family; this week I will only be feeding myself.
- If I had more mouths to feed, I would have added SNAP benefits to spend; however, I would be dealing with different food preferences. Also, if I was preparing for additional people, convenient foods may seem more appealing.
- Microwave, stove, oven, fridge, toaster, blender – I have all of these available and plan to use them in an attempt to increase my meal variety.
- Minus the 40 hours committed to my work site and class this week, I am relatively flexible this week. I am able to make necessary adjustments in order to prepare meals and snacks.
7. Cooking skills
- I am no master chef, and I’ve only been cooking for the past 5 years, but I am fully capable of frying an egg, making toast, cooking rice, and roasting vegetables – all of which I plan to do this week.
What special skills or challenges do you have that make eating on a budget easier or harder?