Your Money and Your Health
Think Money and Health are not related? Think again. Some people may manage their money very well and then become sick and need the extra money to pay for treatment. On the other hand, some people manage their health so well that they live for many years and need a large nest egg built up that will last.
According to Barbara O’Neill, author of Small Steps to Health and Wealth and Extension Specialist with Rutgers Cooperative Extension, there are many connections between money and health including the ways we manage it. Think about incorporating some of these suggestions into how you manage your money and your health:
$ Keep track of what you spend and what you eat.
$ Stop and think about why you may be buying something on impulse or why you may be eating unhealthy foods.
$ Make S.M.A.R.T. Goals to manage both your money and your health.
$ Be realistic about what you can actually achieve.
$ Just Say “NO” to the supersize portions as well as the “15% off if you open an account today” offers.
$ Make a commitment to change.
Supermarket Savvy: 10 Small Tips for Big Savings
- NEVER shop for food when you are hungry.
- ALWAYS use a grocery list.
- Try to shop once a WEEK to save time and money.
- Set aside some money each week to buy EMERGENCY foods that store well such as canned goods, rice, pasta, dried beans, rolled oats, and dried milk.
- Buy healthy BASIC foods first, using MyPlate and USDA Dietary Guidelines for Americans as a guide. Then buy convenience and “recreational” foods as money allows.
- Buy fresh fruits and vegetables when they are in SEASON to save money. Enjoy all other forms including dried, frozen, canned and 100% juice throughout the year.
- Use UNIT PRICING to find the lowest cost per ounce, pound, or pint.
- Use COUPONS and in-store specials for purchases.
- SUBSTITUTE other low-cost protein-rich foods for meat such as dried beans, tuna, eggs and peanut butter.
- PLAN meals around MyPlate healthy food groups (eating more fruits, vegetables, whole grains, and less meat) to stretch your food dollars and help prevent chronic disease.
Source: Oregon State University Extension Service