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Cents and Sense
Well, Thanksgiving is nearly upon
us. This day where we share our country’s bounty with our loved ones is
truly special for all. Many of us have a tradition of fixing our dinner
our own way—stuffing, cranberries, yams, whatever your family did in the
past, you continued that same tradition. I know I sure have. With that
dinner comes a price, both physically and monetarily. Let’s talk about
the latter, first.
The cost of a Thanksgiving Dinner
is up again this year. The American Farm Bureau Federation’s 2006 survey
of prices for Turkey day basics found that it had increased only by $1.32
over the year before. Information for 2007 was not available at press
time, so I did some homework by shopping at a local food store. Let’s
compare 2006 to today–item per item–and see what happens.
In 2006, turkey cost 98 cents per
pound—up 4 cents from 2005. At our local market turkeys are 49 cents per
pound—a big difference per pound and a bigger value—score one for
2007. Those yams you bake in the oven? Last year they averaged 97 cents a
pound. The local market price this year is 70 cents per pound. Now we are
cooking. Cranberry sauce (whole or jellied) was 79 cents–the price now
is 2/$1.50 (hey—break even on this one). A pound of peas was pegged at
$1.46 in 2006. I found a pound of peas for 99 cents–big difference. A 14
oz. bag of stuffing last year cost $2.52, and it was $1.99 for 16 oz. at
the local store this past weekend. You want some pumpkin pie with that?
You paid $2.99 for it last year. This year’s cost is $1.99 per pie.
Hey–I bought two at that price!
Although these items are lower than
last year, it’s the ingredients we use to make and complete our dinner
that have truly increased in price. We have seen a dozen large eggs nearly
double in price from last year to $2.39 a carton. Milk has also
skyrocketed. A gallon of whole milk has jumped from $2.93 to over $4.00
these past couple of months. Though the traditional items may be on sale,
those added ingredients you use have increased in price.
Now remember back in the beginning,
I said that Thanksgiving Day dinner comes at a price? Now that we’ve
taken care of the cost of dinner, let’s talk about what the dinner will
cost you…in pounds and inches. Many (or most) of us will stuff ourselves
silly. We will then lie down to take a quick nap. Instead of lying down,
remain active. Help clean up after dinner; take a walk if the weather is
cooperating; stretch; take the dog out for a stroll.
Statistics tell us that we will
gain five to ten pounds between the Thanksgiving and Christmas holidays.
Why do you think we see those TV ads for joining health spas and gyms?
Hey, they know what you did! And they’re banking on your over-indulging
to lure you in. Well, fool them all! Eat sparingly. Have just a taste of
dessert. High protein and low carbs are the way to go. Kind of stick to
the South Beach diet. Cut out or limit processed flour and processed sugar
items.
Many of us get sidetracked from our
workouts due to the hectic holiday schedule. Don’t give in to the hectic
pace. Stick to your exercise regimen throughout the holidays. Limit or cut
out alcohol—you don’t need the excess calories. This holiday season,
you can save money and save inches by using common sense and common cents!
Happy Holiday wishes and a great year from me,
Nick, and our bouncing baby 16 week old sheltie, Zack.
Rick Moore is a personal trainer certified by the American Fitness
Professionals & Associates. Visit him at www.ricksfitness.net.
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