This recession looks fat on you
Turn toward cheaper, unhealthier food weighs on Americans
http://www.marketwatch.com/story/this-recession-looks-fat-on-you-2009-11-02?siteid=rss&rss=1
CHICAGO (MarketWatch) -- The recession is busting wallets and bursting waistlines as U.S. consumers shift their eating habits to better balance their budgets.
As the unemployment rate inches toward 10% and consumers find themselves increasingly strapped, they are turning to cheap but effective means to fill their families' tummies. And those who do have jobs are working longer hours, forgoing exercise and searching for foods that are not only economical but convenient.
As a result, more consumers are turning to processed foods, either already prepared, frozen or canned and typically filled with fat-generating calories, refined grains and sugars. That's making more Americans chubbier and prone to obesity-related illnesses such as diabetes in what has been dubbed "recession fat."
"Eating healthy has been one of the big casualties of this economic downturn," says Harry Balzer, chief industry analyst at the NPD Group and author of the research company's annual Eating Patterns in America report. "Last year consumers cut back on eating 'better-for-you' and organic foods."
The culprit is cost. Some 70% of respondents to a recent Technomic Inc. survey said healthier foods are increasingly difficult to afford.
"People are attempting to economize, especially away from home," says Bob Goldin, executive vice president at Technomic. "Value is what counts to consumers right now and unfortunately, in the minds of many consumers, a lot of these lower-priced options are just not as healthy but they're still buying them."
Meanwhile, the U.S. has become a nation of snackers. Taking a divide-and-conquer approach to eating, consumers are turning to more affordable grab-and-go alternatives like chips, cookies, candy and now snack wraps and mini-burgers in between meals and often in lieu of a meal, according to a number of recent studies.
Mintel, the market research firm, is tracking double-digit sales gains for salty snacks as well as popcorn and cheese snacks this year. Potato chip sales are up 22% this year compared with 2007 while tortilla chips sales are rising 18%.
"Snacks are less and less the hunger-soothing bridge between formal meals," said Kimberly Egan, chief executive of the Center for Culinary Development. "They have become valuable gastronomical events in their own right."
Cooking at home but not home cooking
As the struggling restaurant industry can attest, more and more consumers are eating at home. But here's the catch: Most are not actually making anything. They're microwaving frozen pizza or mixing pancake batter with water. They're bringing home fast food and serving it in pretty dishes as a meal.
NPD Group has been following the microwaving habits of Americans for nearly two decades and was struck by the notable change this year that it attributes to the troubled economy.
"Approximately 20% of all meals prepared in our homes from 1990 to 2007 involved the use of a microwave -- until last year when usage rose 10%," Mr. Balzer says. The time someone who cooked did so by slaving over the stove plunged to 33% this year compared with 53% in 1985.
Not surprising then are the rising rates of obesity and diabetes. The obesity rate climbed more than one percentage point to 26.4% in year-over-year comparisons in September, according to the Gallup-Healthways Well-Being Index.
Diabetes rates climbed in tandem, up to 11.3% of American adults. That's about 26 million Americans. More disturbing, however, is the pattern. If the current trend continues, a whopping 15% of American adults -- or more than 37 million -- will be living with diabetes by the end of 2015, according to Gallup.
Recession or not, even the most budget-conscious and time-starved Americans can still choose to eat healthy. Here's how:
•Prepare. There's no side-stepping the value of thinking ahead meals for the week, lunches for the kids, even snacks like fruits and vegetables for after school.
•Make a list. Studies show that people who make lists and stick to them are less likely to make impulse purchases of things that just look good, like candy, pumpkin pie or a box full of donuts.
•Buy in bulk. It's a no-brainer that 32 ounces of yogurt is far cheaper if bought in one container than in four eight-ounce containers. In some cases, the savings of buying in bulk vs. the premium-preportioned packages can run upwards of 50%.
•Give up the bad stuff. Well, at least substantially cut out the sugary, salty and fatty snacks. That doesn't mean fast-food is out; just greasy burgers, fried sandwiches and muffins. Choose salads, lean meats and fruit items instead.
•Say ta-ta to soft drinks. They're really just carbonated water mixed with high-fructose corn syrup -- hardly the stuff of athletes or the well-trimmed individual. The same can be said of many so-called fruit juices. Read the labels. Water is the best alternative -- yes, even tap water -- but squeeze a lemon or lime into it if you absolutely must have a flavor.
•Make your own stuff. That doesn't mean toss the chicken dinner in the microwave. There are a multitude of 10-minute gourmet-like recipes out there that combine all the things you need -- time, budget and convenience -- into a well-rounded meal for the family. Make extra and eat the leftovers for lunch.
http://www.marketwatch.com/story/this-recession-looks-fat-on-you-2009-11-02?siteid=rss&rss=1
CHICAGO (MarketWatch) -- The recession is busting wallets and bursting waistlines as U.S. consumers shift their eating habits to better balance their budgets.
As the unemployment rate inches toward 10% and consumers find themselves increasingly strapped, they are turning to cheap but effective means to fill their families' tummies. And those who do have jobs are working longer hours, forgoing exercise and searching for foods that are not only economical but convenient.
As a result, more consumers are turning to processed foods, either already prepared, frozen or canned and typically filled with fat-generating calories, refined grains and sugars. That's making more Americans chubbier and prone to obesity-related illnesses such as diabetes in what has been dubbed "recession fat."
"Eating healthy has been one of the big casualties of this economic downturn," says Harry Balzer, chief industry analyst at the NPD Group and author of the research company's annual Eating Patterns in America report. "Last year consumers cut back on eating 'better-for-you' and organic foods."
The culprit is cost. Some 70% of respondents to a recent Technomic Inc. survey said healthier foods are increasingly difficult to afford.
"People are attempting to economize, especially away from home," says Bob Goldin, executive vice president at Technomic. "Value is what counts to consumers right now and unfortunately, in the minds of many consumers, a lot of these lower-priced options are just not as healthy but they're still buying them."
Meanwhile, the U.S. has become a nation of snackers. Taking a divide-and-conquer approach to eating, consumers are turning to more affordable grab-and-go alternatives like chips, cookies, candy and now snack wraps and mini-burgers in between meals and often in lieu of a meal, according to a number of recent studies.
Mintel, the market research firm, is tracking double-digit sales gains for salty snacks as well as popcorn and cheese snacks this year. Potato chip sales are up 22% this year compared with 2007 while tortilla chips sales are rising 18%.
"Snacks are less and less the hunger-soothing bridge between formal meals," said Kimberly Egan, chief executive of the Center for Culinary Development. "They have become valuable gastronomical events in their own right."
Cooking at home but not home cooking
As the struggling restaurant industry can attest, more and more consumers are eating at home. But here's the catch: Most are not actually making anything. They're microwaving frozen pizza or mixing pancake batter with water. They're bringing home fast food and serving it in pretty dishes as a meal.
NPD Group has been following the microwaving habits of Americans for nearly two decades and was struck by the notable change this year that it attributes to the troubled economy.
"Approximately 20% of all meals prepared in our homes from 1990 to 2007 involved the use of a microwave -- until last year when usage rose 10%," Mr. Balzer says. The time someone who cooked did so by slaving over the stove plunged to 33% this year compared with 53% in 1985.
Not surprising then are the rising rates of obesity and diabetes. The obesity rate climbed more than one percentage point to 26.4% in year-over-year comparisons in September, according to the Gallup-Healthways Well-Being Index.
Diabetes rates climbed in tandem, up to 11.3% of American adults. That's about 26 million Americans. More disturbing, however, is the pattern. If the current trend continues, a whopping 15% of American adults -- or more than 37 million -- will be living with diabetes by the end of 2015, according to Gallup.
Recession or not, even the most budget-conscious and time-starved Americans can still choose to eat healthy. Here's how:
•Prepare. There's no side-stepping the value of thinking ahead meals for the week, lunches for the kids, even snacks like fruits and vegetables for after school.
•Make a list. Studies show that people who make lists and stick to them are less likely to make impulse purchases of things that just look good, like candy, pumpkin pie or a box full of donuts.
•Buy in bulk. It's a no-brainer that 32 ounces of yogurt is far cheaper if bought in one container than in four eight-ounce containers. In some cases, the savings of buying in bulk vs. the premium-preportioned packages can run upwards of 50%.
•Give up the bad stuff. Well, at least substantially cut out the sugary, salty and fatty snacks. That doesn't mean fast-food is out; just greasy burgers, fried sandwiches and muffins. Choose salads, lean meats and fruit items instead.
•Say ta-ta to soft drinks. They're really just carbonated water mixed with high-fructose corn syrup -- hardly the stuff of athletes or the well-trimmed individual. The same can be said of many so-called fruit juices. Read the labels. Water is the best alternative -- yes, even tap water -- but squeeze a lemon or lime into it if you absolutely must have a flavor.
•Make your own stuff. That doesn't mean toss the chicken dinner in the microwave. There are a multitude of 10-minute gourmet-like recipes out there that combine all the things you need -- time, budget and convenience -- into a well-rounded meal for the family. Make extra and eat the leftovers for lunch.
