 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 your budget!!

a. Create a categorized shopping list b. Take calculator c. Avoid shopping hungry or tired – you’ll spend more $$ d. Shop alone- no one else to tell you what they want

a.Beware of loss leaders: They get you into the store to purchase the bargain and often end up buying extra items. b.Impulse buys- Items you did not intend on buying, Most popular and profitable items are at eye level to encourage buying, End isle displays c.Layout of store: Set the most sought after items in the rear of the store. This forces shoppers to walk past other items that may be purchased on impulse. d.Shelf placement of items: Place more popular brands and more expensive brands at eye level e.Lighting to make things more appealing to costumers

 Coupons/Rebates  Offered on national brands, final costs are less.  Try new products  Purchase unneeded item  Colors: accent to make things “pop”  End of isle displays  Window displays  Music/Noise to draw attention to items

a.How much the item costs per unit/serving b.Total price divided by the number of units/servings. c.Listed on the store shelf.

d. Compare brands and sizes e. Largest package isn’t always the least expensive. f. Will you use it before the expiration date?  Larger package even if it is cheaper per unit not always best buy if the product isn’t going to be used before the expiration date or spoilage.

 Which is the better buy?  7-pack of plastic rings for $0.77  8-pack of plastic rings for $0.80  A 4-pack of wooden boxes costs $4.60. What is the unit price?  $1.15 per box

 Which is the better buy?  7-pack of ice cream bars for $1.12  9-pack of ice cream bars for $1.53  A 6-ounce tube of paint costs $ What is the unit price?  $2.57 per ounce

a. Store brands usually less expensive and often same quality, produced more locally. b. National brands= less control, shipped out c. Check unit pricing to compare.

a. Food products sold prepared or semi- prepared. b. Come in many forms c. Saves time

d. Reduce these foods to save money e. Higher cost f. Paying for packaging/advertising g. Most contain food additives h. Higher in fat and sodium content

a. People are eating out more- spending more $ b. Greater variety of foods available- basically anything you want c. Fast food meals often are higher in fat and salt than home-prepared meals. d. Portion sizes may be larger. e. Reducing the amount of food eaten out can save $

a.Nutritional Facts nutritional information or claims are made. Examples: provides 9 essential vitamins and minerals b.Ingredient List Will always be listed largest amount to the smallest amount. c.Daily % Values Indicates the percent of nutrients the product contains. Label is based on 2000 calorie diet. d. Serving Size Must be consistent with federal standards

a.Identifying statement or name b.Net weight or net contents c.Artificial coloring d.Flavoring and preservatives

e. Name and address of manufacturer f. Packer or distributor g. Special information that affects people with health problems

h. Approximate number of calories in a gram of carbohydrate, protein and fat. i. UPC (universal product code) on label j. Asterisk *

A.“Low in”- can be eaten frequently, wont exceed DV B.“Reduced”, “Less”, or “Fewer”- At least 25% less of something, than regular version of that food. C.“Good Source of”- Contains 10-19% of the daily food value

D. “Organic” and “Natural”  Organic= no genetic modifications or chemicals.  Natural= minimally processed, some additional ingredients (sugar to sweeten, etc) E. “High Source of…”  At least 20% of DV F. “100% Juice”  Must be 100% juice.  Juice cocktail=10-50% water/sugar  Fruit-flavored=no juice

A. Sell Date  Last day to be in stores. B. Use By Date  Date to use product by while at peak quality.

C. Open Dating  How long stores can display the product for sale.  Consumer know the time limit to purchase or use product at its best quality D. Expiration Date  The last date a food should be eaten or used.

 Become a better consumer by understanding what information is on food labels.  Be careful with your money.  Budget wisely.  Be cautious of advertising strategies.  Understand how unit pricing works.  Know what types of brands of foods are available.  Evaluate if convenience foods and eating out is right for you and your budget.