Instead of stopping at vending machines and convenience stores for lunch or a snack, try these tips from the Academy of Nutrition and Dietetics.
First, chop up vegetables to eat as finger-foods: things like carrots, cauliflower, broccoli and bell peppers.
Also, enjoy great seasonal fruit in between meals Cherries, berries and melons are at their peak, and inexpensive right now.
Marissa Moore, a registered dietitian with the Academy of Nutrition and Dietetics, says, " The truth is that 2/3 of Americans don't actually get their fruits and vegetables everyday. So it's important to make sure that we try to find ways to do that. - at every single meal and snack."
She recommends making lunches ahead of time instead of stopping on the road. You can include deli sandwiches, yogurt and low-fat cheese.
For beverages, Moore gives thumbs up to taking along canned or boxed 100-percent juice. Or better yet, stick to good old bottled water.
Remember, in hot weather - above 90 degrees- food should not sit out for more than an hour.
Otherwise, perishable food can be out of the refrigerator for up to two hours. after that, the u-s-d-a says throw it out.
