By Kelly Buker
Buchanan Miller, a master’s student at Georgia Southern University, said peer pressure is a common challenge students face when managing their dining expenses.
“Students get a lot of peer pressure to eat out when they can’t afford it. They feel that pressure and spend the money when they shouldn’t be spending the money,” Buchanan said.
To overcome this pressure, Buchanan said he emphasizes planning and prioritizing his expenses.
“Planning my week and knowing roughly what plans I have that week pertaining to eating out, goes a long way” he said, “as well as doing the little things like drinking water at restaurants to save money.”
Buchanan also said meal planning helps in controlling expenses and creating structure.
“Meal prepping is the best method for me, where I devote one day to cooking my meals throughout the week, so time is saved when I’m busy,” he said. “Having a meal plan creates more structure and saves more money overall.”
Anthony Chiu, a nutrition education coordinator at the University of Georgia Health Center, said students should consider food from a holistic perspective, considering both the financial aspects of food and healthy eating habits.
He said there may be a misconception that eating out is cheaper than cooking at home because of inflation, but he added students should explore cost-effective yet nutritious options for either dining out or eating in.
Chiu recommended practical strategies for making mindful choices when dining out.
“Try to choose the more baked or grilled options, especially if you find yourself going out to eat pretty regularly” he noted.
Chiu conducts Nutrition Kitchen cooking classes for the health promotion department, where students can learn essential cooking techniques, explore diverse recipes, and gain confidence in the kitchen.
“These workshops cover a wide range of topics such as meal planning, grocery shopping on a budget, and understanding food labels,” he said. “These workshops provide students with practical tips and strategies for making healthier and more cost efficient food choices.”
To complement in-person programs, Chiu said students can access online resources and material through the Nutrition Kitchen’s website.
“These resources, including recipe guides, are valuable tools for students to continue their learning outside of the classroom and experiment with new recipes and cooking techniques at home,” Chiu said.
Cecilia Tran, an extension agent with the University of Georgia’s College of Family and Consumer Sciences, said reducing the financial impact of dining out on students’ budgets means learning the importance of smart spending habits.
“Stretching meals, splitting portions, and meal prepping help students make informed decisions and manage their expenses effectively,” she said.
Tran described these things as easy to do. For example, a student could only eat half portions at the restaurant and take the rest to go.
Tran emphasized the allure of social gatherings and peer pressure often lead students to overspend on dining out, contributing to financial strain and budgetary challenges.
“Balance is key,” she said. “You don’t have to eliminate eating out altogether but smart choices need to be made.”
Kelly Buker is a master’s student in the University of Georgia’s Grady College of Journalism and Mass Communication
