The market-basket study involved buying, preparing and analyzing canned, fresh, frozen and dried (where available)i corn, green snap beans, mushrooms, peas, pumpkin, spinach, tomatoes, pears, peaches, pinto beans and tuna fish. The foods were cooked so that an accurate comparison could be made. All varieties purchased were with no added salt or sugar when available.
Time is money as the adage goes, so to arrive at the actual cost of each type of food, time spent cleaning, preparing and cooking was recorded and calculated at a rate of $7.25 per hour (the minimum wage in New Jersey where the research took place). Many fresh foods that are sold by the pound, ounce or other measure require peeling, pitting, removing stems and other steps, which reduce the amount of food available for eating. Therefore, the cost of this waste was factored into the actual cost of a serving of those foods.
The foods also were analyzed to determine the cost of several key nutrients, including protein, fiber, potassium, vitamin A, vitamin C and folate. The nutrient content was obtained from the USDA Nutrient Data Laboratory, Standard Release 24. The nutrients selected for comparison were included because they are either "nutrients of concern" for children, adolescents and adults and/or are those commonly found in these foods.
|Contact: Suzanne Price|
Federation of American Societies for Experimental Biology