Fifty years ago every girl learned in Home Economics class what it took to put a good meal on the table. The essence of the balanced meal classroom lesson was variety, visual appeal, low cost and time to prepare. The government-suggested food pyramid was pounded into everyone, and was at the core of any good meal plan back then. Whether or not it was a healthy meal plan, as defined by any standards, just wasn't much of a consideration. The goal was to cheaply fill stomachs with hearty, readily available foods that defined good cooking.
Today, the food pyramid has been re-written and science rules the kitchen. The average cook knows words like carbohydrate, trans fat, protein, dietary fiber, RDA, phenylketonuria, and of course, the 800 lb gorilla - calorie. Besides the language of cooking expanding, the methods have revolutionized the ability for the family meal planner to create a healthy meal plan and in less time than ever before. Microwave ovens and prepared foods abound in today's markets to take much of the sting out of day-long cooking, not to mention the ready availability of so many foods year round. What is the real challenge today is how to balance all the convenience with taste and good health.
The evolution of healthy meal planning has brought us to today, where the balancing act is even tricker than 50 years ago. Imagine planning a meal with variety, visual appeal, low cost, and ease of preparation that is low-calorie with the right balance of protein, carbs, fat, vitamins and fiber. No wonder so many cooks have thrown in the towel and opted for prepared foods that we hope we can trust the label for ingredients, or restaurants that don't give us much choice in preparation technique or ingredients used. A product labeled "no fat" maybe less healthy than one labeled "no sugar" or another labeled "high fiber." The calorie counter used to be king, because fewer calories used to mean healthier, but we know better now, as the portion-control meter has weighed into the mix of factors. Convenient and prepared, even if organic, may not necessarily be healthy.
Slowly but surely the public eye is being drawn to the benefits of taking the time to develop a healthy meal plan. Losing weight and being thinner means we not only look better and feel better, but has been touted to have a long-term benefit on extending our lives if our diet is balanced to include the nutrients we need. We're still struggling with the right fats, trying to be mindful of the antioxidants, and ever aware of organic versus non-organic. It will always remain a balancing act. What will make the ultimate difference is making the commitment that eating right consistently will pay off in a long, healthy life.
Wendy Pan is an accomplished niche website developer and author. To learn more about healthy meal plans, please visit New Growing Organic for current articles and discussions.
