NEW YORK (CNN) – Taking a road trip this long holiday weekend doesn’t mean you have to toss your healthy eating plan out the window.
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 seasonal fruit in between meals, like cherries, berries and melons.
“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,” registered dietician Marissa Moore said.
Make lunches ahead of time instead of stopping on the road, you can include deli sandwiches, yogurt and low-fat cheese.
For beverages, bring along canned or boxed 100 percent juice or just 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 USDA says throw it out.