Some older people (especially men who live alone) lose interest in eating because they have problems buying and preparing food. A poor diet can result in lack of energy, malnutrition, and bad health. Eating provides pleasure and nourishment. People enjoy the taste, smell, color, and texture of foods. Mealtimes also provide an opportunity to relax and talk with others. Even more important, eating well each day helps you stay active and healthy. By developing a few simple habits, grocery shopping, cooking, and mealtime can be easier and more enjoyable.

PLAN AHEAD--Plan meals in advance and note the ingredients you will need. Keep some canned or frozen fish, meat, fruits, vegetables, dinners, and soups on hand for days when you don't feel like cooking or can't go out. Bread freezes well. Powdered nonfat milk or canned evaporated milk also can be stored easily.

When planning meals, keep in mind that healthful diets contain a wide variety of foods selected from the first five major food groups. Meals should include:

1. fresh fruits;
   
2. vegetables;
   
3. whole grain or enriched breads and cereals, rice, and pasta;
   
4. milk, cheese, and other dairy products; and
   
5. fish, poultry, lean meats, beans, and nuts.

Plan to divide foods fairly evenly among meals. If one meal must be heartier, midday is usually best. While three meals a day is usual, many people like to eat four or more lighter meals a day. If serving sizes are small, use more servings from each food group every day. Plan for a variety of color, flavor, and texture to add interest to meals; for example, combine bland with tart flavors, mild- with strong-flavored foods, and have something crisp to contrast with softer foods. Use hot and cold foods for variety. Prepare no more than one time-consuming dish in each meal. Plan "leftovers" for another meal.

The grocery list should include both fresh and processed foods. Buy enough fresh fruits and vegetables to last only a few days. They will lose their freshness and some nutrients if stored too long. Meats stay fresh in the refrigerator for varying amounts of time. Ground beef, stew beef, poultry, and fish can be kept safely for only one or two days and should be frozen if kept longer. Roasts, chops, and steaks can be refrigerated three to five days before you use them. Here are some other shopping hints:

• Check your supply of staples such as flour, sugar, rice, and cereal.
  
• Choose your store or stores carefully. Stores that offer special services usually charge higher prices.
  
• Buy just what you can use without waste.
  
• Buy foods in season for best quality. Watch for "specials."
  
• Decide which size item is best for you. A large can or package may be cheaper per unit, but it is not a bargain if most of the contents are thrown away.
  
• Consider sharing large packages with a friend.
  
• Frozen vegetables purchased in bags are economical because you can use small amounts at a time.
  
• Remember that cuts of meat high in bone, fat, or gristle are often expensive sources of lean meat, even if they are priced low.
  
• If an item at the meat or fresh produce counter is too large, ask an employee to repackage it.
  
• Read the content labels on packaged and canned foods. The item that is present in the largest amount is listed first, and the ones that follow are present in decreasing amounts. The amount of calories, protein, carbohydrate, fat, and sodium per serving may also be listed.
  
• Check packages for freshness dates.

Some stores feature "natural," "health foods," and "organic produce." Such foods are considered by some nutritionists no better for you and no "safer" to eat than those found in regular grocery stores and they usually are more expensive.

The federal government provides food stamps to help people with low incomes buy groceries. If you think you may be eligible, check with your local office.

PREPARING FOOD--Here are some things you can do to make meals healthier and easier:

• Prepare larger amounts of items you enjoy and refrigerate the leftovers to eat in a day or two.
  
• Divide leftovers into individual ser-vings, write contents (and date) on each package, and freeze for later use.
  
• Try new recipes from newspapers, magazines, and television shows.
  
• Include a variety of colors, textures, and temperatures in your meals.
  
• To avoid excess fat, trim meat before cooking and broil, bake, boil, or pan-fry without added fat instead of frying in fat. Drain off cooked fat whenever possible. If soups and stews are made in advance and refrigerated, the hardened fat on top can be removed before reheating.
  
• To preserve vitamins, don't overcook vegetables to the soft and mushy state. Try eating them raw whenever possible or steam or stir-fry them briefly in a little oil.
  
• Refrigerate leftover cooked foods immediately after meals.

Meals should be enjoyed in a relaxed manner. An attractive table and music can help make mealtime appealing. Here are some other ideas:

• Invite a friend for lunch or dinner. It's more fun to cook for someone else, and the invitation may be returned.
  
• Eat in a different place, such as the living room or outside on the porch.
  
• Join or start a "pot-luck" club where everyone brings a prepared dish.
  
• Check with a local agency on aging to find out if your neighborhood provides free or low-cost meals for older people at a community center, church, or school. These meals offer good food and a chance to be with other people.

If you have suggestions, comments, or information about nutrition, supplements, etc., please send an e-mail.