Chapter 24 Buying and Storing Food p. 391. Getting Ready to Shop Make a list Keep a running list Plan your weekly meals Take stock and be sure to include.

Slides:

Advertisements

Similar presentations

Takes Planning Shopping Right When the Budget is Tight! Takes Time Takes Price Tracking Produced by Sandra L. Owen.

Advertisements

MEAL MANAGEMENT PLANNING MEALS.

Food Safety, Sanitation, and Storage

HUSKIES GROCERY SHOPPING NEAR NIU CAMPUS. Different OPTIONS for Grocery Shopping around NIU Schnucks 975 S Annie Glidden Rd Dekalb, IL Duck Soup.

Eat Healthy with Fruits and Vegetables

Chapter 15-1 Food for Today

Summarize wise food selection practices

1 A nonprofit service and advocacy organization © 2014 National Council on Aging Next Steps to Better Nutrition Part 3: Adapting Comfort Foods for Health.

Food Labelling GCSE Food and Nutrition. Learning Objectives To understand the functions of food labelling.

+ TRIM THE FAT Healthy Eating on a Budget. + BARRIERS What are some challenges people may encounter when it come to eating healthier? Time Knowledge Willpower.

Product Labeling Introduction to Business & Marketing.

Healthy Eating on a Budget Jessica Koiner, Nutritionist.

 Store features ◦ Question to ask yourself  Supermarket trends ◦ Fresh refrigerated ready-to-eat meal items ◦ Cross merchandising - involves pairing.

Name brand vs. Store brand Name brand- mass produced, marketed, and distributed nationwide by a large company Name brand- mass produced, marketed, and.

Objective 8.01 Summarize wise food selection practices.

GROCERY GURU Strategies for Super Market Shopping.

PLANNp PLANNING MEALS.

Shopping For Food 12-1 & Objectives  Give Guidelines for planning where and when to shop  Explain the benefits of preparing a shopping list 

The Smart Consumer. Choosing where to shop Store features Question to ask yourself trends Fresh refrigerated ready-to-eat meal items - involves pairing.

Food and Nutrition Unit 2 The Food Consumer.

Objective 8.01, 8.02 Summarize Wise Food Selection Practices.

CHAPTER 5 LESSON 4 Food & Healthy Living. You’ll learn to…  Utilize the information on food labels  Develop specific eating plans to meet changing nutritional.

Chapter 5 lesson 5 Being a smart consumer.

Be sure to inspect food carefully and look at dates before putting it into your basket. Foods that are past their peak can be bad for your health, which.

Food $ense The University of Georgia Cooperative Extension Service.

Smart Food Purchasing. What should you consider when buying food? How much you need How much you will use before it goes “bad” (perishables) How much.

GROCERY GURU Strategies for Super Market Shopping.

Shopping for Food. Where to Shop Supermarkets Warehouse stores Food cooperatives Health food stores Specialty stores Convenience stores Farmer’s markets.

Eating Alone and Loving It The University of Georgia Cooperative Extension Service.

 Why should you shop alone???.  Nutritional Facts  Ingredient List  Daily % Values  Serving Size.

Consumer Management Shopping for a Healthy Diet. Food Guide Pyramid  Try to choose a variety of foods from the food guide pyramid.

 When you go shopping follow your grocery list avoid IMPULSE SHOPPING.  Buying an item you don’t really need just because it is appealing at the time.

Building a Healthy Plate. Overview My Plate: How to build a Healthy Plate based on the USDA Dietary Recommendations Healthy Eating On a Budget: Tips for.

Part 6: On Your Way to Better Nutrition. 2 Improving the lives of 10 million older adults by 2020 © 2015 National Council on Aging Healthy eating begins.

Food Management: Grocery Shopping & Food Preparation.

Part 3: Adapting Comfort Foods for Health. 2 Improving the lives of 10 million older adults by 2020 © 2015 National Council on Aging Making small substitutions.

OBJECTIVE 1.DESCRIBE HOW TO PLAN FOOD SHOPPING. SHOPPING FOR FOOD.

Grocery Shopping Is using a credit card to buy groceries a good idea? Is buying ready to eat food and convenience foods a good idea? Is clipping coupons.

 How to set up a food budget: a. Keep a spending record for 3 months. b. Record all the money you spend on food in and out of the home. c. Stick to.

Product Labeling I can identify the parts of a nutrition label. I can analyze a food label.

Nutrition Class 7: Meal Planning.  Reduces Stress  Saves Money  Reduces trips to grocery store  Reduces Impulse spending  Reduces food waste  Saves.

Foods Ch 7-1 Types of Equipment Major-oven, fridge Minor-mixer, microwave Utensils-spatula.

HEALTHY EATING ON A BUDGET. OVERVIEW Plan Creating a Game Plan Purchase Tips and Tricks for Filling Your Cart Understanding the Price Tag Reading the.

8.01 Making wise food selections The ART of meal planning & shopping!

SMART SHOPPING Essential Question: How do your shopping habits affect the quality, nutrition, and cost of the foods you buy?

CONSUMERISM. LABELS 1. Brand Name 2. Identifying Statement 3. Net Weight or Content 4. *Artificial Coloring 5. Name & Address of Manufacturer 6. *Ingredients.

CONSUMERISM. FOOD LABELS Components of a Food Label Nutritional Facts Ingredient List (largest to smallest, determined by weight) Daily % Values Serving.

MEAL PLANNING: BUDGETING.  Plan meals ahead of time  Takes less time than multiple trips to grocery store  Think about your schedule  Plan meals based.

Chapter 4 Consumer Purchasing and Protection Consumer Purchasing Section 4.1.

Objectives Identify poultry and egg safety practices shoppers can do while in the grocery store.

Introduction to Business & Marketing

CHAPTER 5 LESSON 4 Food & Healthy Living.

Nutrition Class 7: Meal Planning.

The Flow of Food: Storage

CHAPTER 5 LESSON 4 Food & Healthy Living.

Warm Up Alex is allergic to nuts. If he eats anything that contains nuts, his face swells up and he has to be taken to the hospital. He’s learned to.

Summarize wise food selection practices

Nutrition and Healthy Lifestyles

Nutrition What’s it to you?.

Stocking a Healthy Pantry: Navigating Options at the Grocery Store

Stretching Your Food Dollars

Food Packaging and Safety

Being a Smart Food Consumer

Food Budget Unit ARR2 Randall

Introduction to Business & Marketing

Presentation transcript:

Chapter 24 Buying and Storing Food p. 391

Getting Ready to Shop Make a list Keep a running list Plan your weekly meals Take stock and be sure to include staples. Buy items on sales Organize your list

The Family Dollar Take advantage of seasonal specials Scan newspapers for specials Clip coupons Buy in bulk Shop on a full stomach

Shopping for Food Store Layouts and Displays encourage shoppers to buy more. Reading Labels Comparison Shop Compare Brands – national, store, and generic Unit Pricing – price per unit

Food Quality Food Product Dating Sell by date – last day store can sell it Packed on date – date it was packaged Use by date – use by this date for best quality Expiration date – last day product should be eaten.

Food Quality Buying Produce Avoid bruised and wilted Inspect to determine quality Avoid buying root veggies with sprouts Look for items in season Protein Foods Color is a sign of freshness Smell is a signal of spoilage Examine shells on shellfish Buy dairy products that are pasteurized and homogenized.

Food Quality Buying Grains Look for nutrient density Think whole grain Avoid excess sugar, sodium (salt), and fat Experiment with different varieties of products Examine legumes

Storing Pack perishables in cooler for long periods out of the fridge. Put away cold items first Refrigerator temps should be between 32 and 40 degrees Freezer should be 0 or below