Objective 8.01, 8.02 Summarize Wise Food Selection Practices

 Choose foods from all food groups for a well- balanced nutritious meal  Grains  Fruits  Vegetables  Dairy  Meat  Oils and Sweets

 Add a variety of colors, textures, and flavors to menus  Examples?  Vegetable soup, Grilled Cheese Sandwich, Grapes, and Milk

 Begins with the Entrée ◦ Entrée is the main course  Then look at the other accoutrements  Appetizer  Beverage  Dessert

 List ◦ The most cost effective and efficient shopping begins with a list! ◦ Organize your list based on the layout of the store

 Check your supply of staples ◦ Flour, Salt, Sugar, Milk, Bread ◦ Technology ◦ Plan meals for the week  Check for ingredients in each recipe

 Supermarket (Food Lion) ◦ Quality fresh fruits and vegetables, reasonable, moderate prices, decent selection ◦ Convenience Store  More expensive, smaller selection  Specialty Stores (Lowes Foods, Harris Teeter)  Larger selection, fresher items, special things can’t find anywhere else  Warehouse Club (Sam’s, Costco)  Lower prices (sometimes), Buy in bulk

 Roadside Fruit/Veggie Stand  Discount Store (Wal-Mart) ◦ Good selection, lower prices

 Unit pricing  Helps determine best deal  Examples  Not always best to purchase larger amounts, especially if item will not be used before it spoils or goes stale  Most items packaged by weight, not volume

 Always check for an expiration date ◦ It’s the date that the item has to be pulled off of the shelf by. The product didn’t sell by this time. ◦ If item is out of date, bring it to the attention of the store staff ◦ Trying to make a law which would make it illegal to sell expired baby food (whose fault?) ◦ If one item expired, chances are there are more ◦ Also check for damaged/open packages (grazing)

 National Brand Names ◦ Usually have the highest quality ◦ Del Monte, Ziploc, General Mills, Kellogg’s ◦ Generic Brand Names  Often packed by national company with end run products  Store Brand Names  Piggly Wiggly, Food Lion, Great Value  Private Label (own brand, house brand)  Maola

 Sometimes product higher quality  Sometimes spend more on packaging  ne-archive/october-2009/shopping/buying- store-brands/overview/buying-store- brands-ov.htm ne-archive/october-2009/shopping/buying- store-brands/overview/buying-store- brands-ov.htm

 Freshness  Potatoes—No sprouts, smooth skin  Tomatoes—color, heavy for their size  Apples—unblemished, no bruises  Lettuce—not wilted, crisp looking  Buying in season will help get the freshest vegetables/fruits

 Make, Take, and Stick To a List  Eat something before you go ◦ Not a good idea to go on an empty stomach  If you’re military try to avoid paydays at the commissary—huge crowd, less selection, long wait times  COUPONS!!  Look for double coupon day  Keep them organized by product type  A few minutes clipping can save a LOT  Try to go alone, and not with the whole family

Largest amount of ingredient shown first Helps determine nutrition

 Do shopping list of chores  Put frozen foods in freezer as soon as you return from the store  Refrigerator items should be put away next (lettuce, dairy, meat)  Put meat away as soon as possible or harmful bacteria could multiply quickly  Items that require dry storage should be placed in a cool cabinet or pantry (Potatoes, Onions, Cookies, Crackers) Foods should not be stored above the range (could get too hot) or under the sink (could get damp or wet)

 Cooked meat and vegetables ◦ Store above 140 degrees or in the refrigerator  Thaw frozen meat or poultry ◦ In the refrigerator overnight  Avoid using insecticides where food is stored

 Botulism ◦ Effects nerves, can be deadly  Improperly canned foods  E-coli ◦ Vomiting, diarrhea, can be fatal  Improperly handled meat; poor hygiene  Salmonella ◦ Headache, Nausea, Diarrhea, Abdominal cramps  Food kept too long at improper temperature

 Do not try to catch sharp items that are dropped  Do not put knives in sink of soapy water  Cut away from yourself when chopping vegetables  Do not use metal utensils to get out stuck toast  Use step ladders to reach items on high shelf  Place the pan on the burner before turning on the stove

 Choking ◦ CPR  Cut ◦ Direct pressure to stop bleeding  Accidental poisoning ◦ Call Poison Control ◦ Burns  Run under cool water

 Clutter free countertops  No grease build-up on the stove  Make sure any rugs are non-slip  Check that appliances are UL approved  Put children in the high chair or safe area while working in the kitchen  Close cabinet doors  Wipe off countertops  Turn off appliances when not in use

 Universal Product Code  Tracks store inventory  Can help in case of a recall  Issues with pricing— ◦ Since items sometimes not labeled on item itself, must check carefully to make sure price that is rung up is the same as labeled on the shelf

 No preservatives  No chemical fertilizers used when planted  No pesticides used while being grown  No additives for flavor

 Made without preservatives ◦ Sulfur dioxide—dried fruits ◦ Potassium sorbate-inhibits mold (cheese, wine, yogurt) ◦ Sodium benzoate—salad dressing, carbonated drinks, pickles, juice ◦ Sodium nitrite—preserves color & prevents bacteria in packaged meats  Will not last as long  Bread will mold quicker