As we draw closer to Thanksgiving, meal planning is an essential part of the holiday for some people.

ISU Extension Nutrition and Wellness Specialist Ann Parker tells Raccoon Valley Radio it’s never too late to get in the habit of eating a balanced meal with the five food groups of grain, dairy, fruits, vegetables and protein. She describes ways to get those food groups built into a routine. 

“It’s not that you have to include all those five food groups at every meal or every snack. As long as you get three food groups in at each meal, and maybe two at each snack, to have a balanced day or a balanced pattern.”

Parker offers these protein alternatives for those not planning on having a turkey for Thanksgiving.

“You could obviously substitute like chicken because it’s another poultry item. For some people maybe they don’t even do much for meat, maybe they’re vegetarian, or follow a vegan diet. So options instead of meat could include beans, maybe they make a bean chili or something like that for Thanksgiving. Tofu is another option.”

Parker encourages people if they want to try new recipes because they might be celebrating within their own households this year, due to COVID-19, to check out ISU Extension’s Spend Smart, Eat Smart website. She adds not to panic buy items at the grocery store, but you can also plan to get household and food items that will last at least a couple of weeks.