COVID-19

Nutrition

Pantry Items to Keep on Hand

Put It Away for a Rainy Day

It’s helpful to keep some staples on hand in case of unforeseen circumstances.  You do not need to buy all of these items at once and you should not buy foods you will not use.

Ask a registered dietitian for more information.

Fruits and Vegetables

  • Potatoes
  • Sweet potatoes
  • Carrots
  • Onions
  • Turnip/rutabaga
  • Winter squash
  • Canned vegetables (corn, tomatoes, carrots, peas, etc)
  • Shelf-stable soups
  • Tomato sauce
  • Tomato paste
  • Dried seaweed/kelp
  • Dried mushrooms
  • Canned fruit (peaches, pears, pineapple, etc)
  • Applesauce

Grains

  • Pasta
  • Rice
  • Oatmeal
  • Quinoa
  • Barley
  • Bulgur
  • Cereal
  • Crackers
  • Bread products that freeze well

Protein

  • Dried or canned beans, peas, and lentils
  • Nuts
  • Seeds
  • Nut butters
  • Frozen meats and poultry
  • Frozen or canned fish
  • Shellfish
  • Dried seafood
  • Dried tofu
  • Eggs
  • Milk
  • Powdered milk
  • Yogurt
  • Cheese

Other Items

  • Infant cereal
  • Infant formula
  • Hydrating foods like gingerale, juice, jelly powder, freezies, ice pops, and sports
    drinks in case you don’t feel well
  • Oils
  • Spices
  • Broth
  • Bottled water if you do not have a safe source of drinking water at home
  • Foods for enjoyment like chocolate, cookies, chips, or popcorn

Remember…

Use up fresh foods first.

Read food labels to choose foods with less added salt and sugar.

Whole grain foods have more fibre than ref ined grains.

Plant proteins l ike beans, peas, lent i ls, nuts, and seeds won’t spoil quickly.

Buy meat, poultry, and fish on sale and freeze it.

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