A six-week Mediterranean-style cooking program that included providing healthy recipes and ingredients to make home meals helped study participants reduce food costs by more than half, rely less on food banks and lose weight over 34 weeks, according to registered dietitian Mary Flynn, who co-authored the study published in the Journal of Hunger and Environmental Nutrition. Flynn said the study shows it is cost-effective to include a few plant-based meals in the food budget each week.
Study shows Mediterranean-style diet can be economical
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