Planning is the key. "Healthy meals don't just happen. People have to make them happen," says registered dietitian Kathy McManus, director of the Department of Nutrition for Harvard-affiliated Brigham and Women's Hospital. "Plan meals and snacks a few days ahead, make a list and buy the foods in advance, and make time in the schedule to cook the foods."
Planning is also helpful when eating out. Select a restaurant ahead of time, review the menu online, and plan how much of your meal to eat.
Another way to guarantee healthy meals is to cook in batches. That means cooking extra when preparing a meal or snack and freezing portions for later. This works well with stews, casseroles, and soups.
Other suggestions include:
Read the full-length article: "Tips for healthy food on the go"
Also in the April 2014 issue of the Harvard Health Letter:
The Harvard Health Letter is available from Harvard Health Publications, the publishing division of Harvard Medical School, for $16 per year. Subscribe at www.health.harvard.edu/health or by calling 877-649-9457 (toll-free).
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