Introduction to SNAP
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Hunger in America is a devastating reality that affects many different groups across the board. (1) As an aspiring dietitian, this issue is close to my heart and is something I feel everyone in this profession should be equipped to tackle. Though hunger is sometimes stigmatized and ignored by those who are unaffected, the sobering reality is that this problem does not discriminate. Those at risk are far and wide and tends to include small children, elderly populations, minorities, and those living in rural areas.(2) These groups tend to be the most at risk for hunger and hunger/nutrition related diseases. Thankfully, there are programs such as SNAP which offers support to these families in hopes of bridging these important food and nutrition gaps. However, even with assistance, these groups still have mountains to overcome when trying to meet their nutritional needs to operate at optimal health. To better understand these challenges, Feeding America initiated the SNAP challenge. This challenge is not just about living on a tight budget but is about bringing awareness to the difficulties faced by those affected by poverty and hunger. Bringing awareness is the first step to tackling any issue as it helps individuals to develop a sense of compassion and understanding for others who are faced with these difficult situations. With a new sense of understanding, more people are likely to be motivated to get involved with the various programs out there in order to continue progress the fight against hunger. To better understand this myself, I took part in this challenge and decided to use this blog to share my experience.
For this challenge, I was allowed $4.50 a day which came to a total of 13.50 for the three consecutive days. (3) The biggest challenge in the beginning was planning. This involved multiple trips to different grocery stores to figure out what would work best for my budget. I personally found that Kroger offered some great low budget options, specifically at certain locations. Because of this, I had to shop in advance to catch the best deals. I noticed right away that Kroger had specials on a lot of their fresh produce. I grabbed zucchini, squash, and onion for under a dollar a piece. Out of those three, I was most excited about the onion since I knew I would be able to stretch this product and use it for flavor in all my dishes! This was important as pre-made spices were not a part of my budget. Also, as can be seen in my photos above, I pretty much stuck to a vegetarian diet as meat is rather expensive. To meet my protein and iron needs, I used oats, beans, tofu, and eggs. Also, it is important to note that when doing this challenge, leftovers are key! Cooking large batches of meals that reheat easily was the best strategy to meeting my nutrition needs while also staying under budget. Not only was I able to stretch my budget, but I also was able to have ready to eat meals on the go! Was I satisfied? Well that depends on two things. Physically, I was fine. Mentally, however, I struggled.
I can honestly say the dishes I prepared did indeed meet my daily nutrient needs and were enough to keep me full. In order to determine my needs, I used an app on campus called food processor. This app uses the USDA dietary guideline recommendations for individuals, so you can see what you met. Once my meal plan was created, I input the ingredients into this nifty tool which showed me what I was lacking. I noticed at first, my total Kcals were low as well as my protein and some B vitamins. I wasn’t surprised by this since my meal plan was centered around a more vegetarian approach. Meat is typically more expensive and less nutritious, so I knew I wanted to approach this challenge from a vegetarian perspective. However, increasing my Kcals and other nutrients was just as important! For this reason, I specifically chose high fiber foods with protein and iron. This included beans, oats, fruit, peanut butter, and eggs. I wanted to make sure that every meal would hold me over until the next! However, being full isn't the only thing that brings satisfaction. Due to my budget, I was not able to flavor my foods the same way. For instance, my oatmeal was only sweetened with fruit and peanut butter. Washing it down with a glass of orange juice helped, but when you usually make oatmeal with honey and other expensive sweetener options, it can be a huge adjustment! Due to this and the mundane nature of eating the same thing every day, I can honestly say my mood was affected. It was extremely tempting not to run to the cafeteria on campus and order my favorite dish, until I remembered that most living on SNAP benefits do not have that luxury. Instead, I stuck with the process and proceeded to eat the foods I promised to consume for the next three days.
My experiences are of course unique to me and do not represent most people who struggle with this every day. However, after completing this challenge, I can say I have a little better insight into the daily struggles of those living on SNAP benefits. I am so glad I was able to create a menu that fit both my budget and nutritional requirements. This was a great learning tool for me and has allowed me to see the importance of nutrition education for those living with these kinds of limitations.
For this challenge, I was allowed $4.50 a day which came to a total of 13.50 for the three consecutive days. (3) The biggest challenge in the beginning was planning. This involved multiple trips to different grocery stores to figure out what would work best for my budget. I personally found that Kroger offered some great low budget options, specifically at certain locations. Because of this, I had to shop in advance to catch the best deals. I noticed right away that Kroger had specials on a lot of their fresh produce. I grabbed zucchini, squash, and onion for under a dollar a piece. Out of those three, I was most excited about the onion since I knew I would be able to stretch this product and use it for flavor in all my dishes! This was important as pre-made spices were not a part of my budget. Also, as can be seen in my photos above, I pretty much stuck to a vegetarian diet as meat is rather expensive. To meet my protein and iron needs, I used oats, beans, tofu, and eggs. Also, it is important to note that when doing this challenge, leftovers are key! Cooking large batches of meals that reheat easily was the best strategy to meeting my nutrition needs while also staying under budget. Not only was I able to stretch my budget, but I also was able to have ready to eat meals on the go! Was I satisfied? Well that depends on two things. Physically, I was fine. Mentally, however, I struggled.
I can honestly say the dishes I prepared did indeed meet my daily nutrient needs and were enough to keep me full. In order to determine my needs, I used an app on campus called food processor. This app uses the USDA dietary guideline recommendations for individuals, so you can see what you met. Once my meal plan was created, I input the ingredients into this nifty tool which showed me what I was lacking. I noticed at first, my total Kcals were low as well as my protein and some B vitamins. I wasn’t surprised by this since my meal plan was centered around a more vegetarian approach. Meat is typically more expensive and less nutritious, so I knew I wanted to approach this challenge from a vegetarian perspective. However, increasing my Kcals and other nutrients was just as important! For this reason, I specifically chose high fiber foods with protein and iron. This included beans, oats, fruit, peanut butter, and eggs. I wanted to make sure that every meal would hold me over until the next! However, being full isn't the only thing that brings satisfaction. Due to my budget, I was not able to flavor my foods the same way. For instance, my oatmeal was only sweetened with fruit and peanut butter. Washing it down with a glass of orange juice helped, but when you usually make oatmeal with honey and other expensive sweetener options, it can be a huge adjustment! Due to this and the mundane nature of eating the same thing every day, I can honestly say my mood was affected. It was extremely tempting not to run to the cafeteria on campus and order my favorite dish, until I remembered that most living on SNAP benefits do not have that luxury. Instead, I stuck with the process and proceeded to eat the foods I promised to consume for the next three days.
My experiences are of course unique to me and do not represent most people who struggle with this every day. However, after completing this challenge, I can say I have a little better insight into the daily struggles of those living on SNAP benefits. I am so glad I was able to create a menu that fit both my budget and nutritional requirements. This was a great learning tool for me and has allowed me to see the importance of nutrition education for those living with these kinds of limitations.
MENU
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DAY 1 Total: $4.34
DAY 2 Total: $4.49
DAY 3 Total: $3.98