In today’s busy world, many Americans find themselves cooking meals for one. Older adults and college students alike face the challenge of making meal preparation a priority when no one else is depending on them to create a balanced meal. Whether you pop a dish into the microwave after a busy day or spend time cooking a special meal for yourself, shopping for and preparing healthy, low-cost meals for one can be easy and enjoyable with just a little bit of planning. This 4-page fact sheet was written by Morgan Denhard and Wendy Dahl and published by the UF Department of Food Science and Human Nutrition, February 2013.
The Academy of Nutrition and Dietetics. Fresh, Canned, or Frozen-Get the Most from Your Fruits and Vegetables. 2013. Available at http://www.eatright.org/Public/content.aspx?id=6442451032&terms=canned%20fruits%20and%20vegetables. Accessed April 2013.
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University of Nebraska-Lincoln Extension. Reduce Recipe Size. 2008. Available at: http://food.unl.edu/web/fnh/reduce-recipe-size. Accessed September 27, 2012.
USDA. Center for Nutrition Policy and Promotion. 2010 Dietary Guidelines for Americans. Available at: http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm. Accessed September 27, 2012.
USDA. Food Safety and Inspection Service. Focus on Freezing. 2010. Available at: http://www.fsis.usda.gov/factsheets/Focus_On_Freezing/index.asp . Accessed September 27, 2012.
USDA. Food Safety and Inspection Service. Leftovers and Food Safety. 2012. Available at: http://www.fsis.usda.gov/fact_sheets/Leftovers_and_Food_Safety/index.asp. Accessed September 27, 2012.
USDA. Food Safety and Inspection Service. Safe Food Handling: "Danger Zone." 2011. Available at: http://www.fsis.usda.gov/factsheets/Danger_Zone/index.asp. Accessed November 7, 2012.
USDA. Food Safety and Inspection Service. Refrigeration and Food Safety. 2010. Available at: http://www.fsis.usda.gov/factsheets/refrigeration_%26_food_safety/#13. Accessed November 25, 2012.
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