Spend time in the produce section, comparing prices and selecting in-season fruits and vegetables to have on hand for smoothies, lunches, snacks and dinner sidesMaya Vadiveloo spends most weekdays studying food. As a dietitian and associate professor of nutrition at the University of Rhode Island, she pores over large data sets to help people make healthier decisions when they are shopping. But, at night, when she gets home from work, perfect nutrition is not top of mind.
Patrick Freyne: 12 reasons why it hasn’t always been cool to be Irish - including Murder, She Wrote and Batman With breads and breakfast cereals, for example, she looks for those that list a wholegrain as the first ingredient and have at least 3 grammes of fibre and less than 5 grammes of sugar per serving. She tries to stay below the same sugar level when buying flavoured yoghurt for her daughter – and she often chooses unsweetened yoghurt and adds her own honey and vanilla at home. For canned soups and jarred sauces, which can be quite high in salt, she chooses those that are lower in sodium.
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