Sample Menus and Recipes Based on the 1999 Thrifty Food Plan

Family Economics and Nutrition Review, Wntr, 2001 by Myrtle Hogbin, Mark Lino

Samples of three weekly menus and recipes, described here, illustrate one way families who want to economize on food can eat nutritious meals that meet current dietary recommendations.[1] These menus are based on the 1999 Thrifty Food Plan (TFP).

The TFP serves as a national standard for a nutritious diet at a minimal cost and is used as the basis for food stamp allotments. The TFP was recently revised to incorporate current dietary standards, including the 1989 Recommended Dietary Allowances (RDA), the 1995 Dietary Guidelines for Americans, and serving recommendations of the Food Guide Pyramid (2, 3). The plan is now based on data from the 1989-91 Continuing Survey of Food Intakes by Individuals and national average food prices.

The revised TFP provides food market baskets for 12 age-gender groups. Each TFP market basket identifies the type and quantity of foods that people in specific age-gender groups could consume at home to have a healthful diet that meets dietary standards. For a description of the development of the TFP market baskets, the reader should see the Thrifty Food Plan, 1999 Administrative Report (5).

To help implement the TFP, The Center for Nutrition Policy and Promotion (CNPP) in 1996 contracted with The Pennsylvania State University (PSU) to have the market basket of food items for a family of four converted into menus and recipes that may be used by food stamp recipients or other households with a limited food budget. This article describes how the revised TFP market baskets were translated into sample meal plans, a process including the development of menus and recipes, as well as the evaluation of these menus and recipes by food stamp households.

Menu and Recipe Development

Meal plans for Week I, Week II, and Week III were designed to meet stipulated weekly costs of foods, use foods and quantities from the market basket, and meet dietary standards. When possible, PSU incorporated convenience in the meal plans: for example, using canned broth or bouillon instead of preparing soup from stock, using a commercial pudding mix rather than preparing pudding from basic ingredients, choosing canned beans instead of dry beans, using some deli meats for sandwiches instead of baking a roast or ham, and using store-bought bread rather than using baked bread for sandwiches and toast. However, these menus still require that many food products (e.g., biscuits and oatmeal cookies) be prepared from basic ingredients rather than purchased as boxed mixes or ready-to-eat foods, because specific quantities of basic ingredients, such as flour and milk, must be used in the weekly menus.