1. CONSUMERISM

2. LABELS 1. Brand Name 2. Identifying Statement 3. Net Weight or Content 4. *Artificial Coloring 5. Name & Address of Manufacturer 6. *Ingredients (Largest amt. to Smallest) 7. *A Picture of Food is Not Required

3.  *Percent Daily Value is based on 2000 calorie diet.  *Nutrition facts are required for claims made, i.e. 9 essential vit. and minerals.

4. NUTRITION ON LABEL 1. Serving or portion size must be consistent with federal standards. 2. Calories from fat/serving. 3. Give % daily values fat, <300 mg cholesterol, <2400 mg sodium, CHO (fiber). 4. Vit. A & C, Calcium, Iron.

6. UPC - Universal Product Code 1. Accurate Inventory. 2. Speed Check Out. 3. Save Time Up-Dating Prices.

7. LABEL TERMS  *Low in: Could be eaten frequently w/o exceeding recommended amts. i.e. fat, cholesterol, sodium, calories. No more than 3 gr. fat.  *Reduced, less or fewer: At least 25% less of something.  *Good source of: 10-19%.  Organic : Farm where food is produced must be inspected to make sure all the USDA organic standards are being met.  *High Source of fiber: at least 20% (5 gr.)  *Juice: Must be 100% juice.

8. Dates on Labels  A package date does not guarantee quality, that depends on how the food is handled.  The “sell date” indicates last date product should remain on store shelf - *use within a reasonable amt. of time if today’s date is the sell by date.  “Use by date” recommended date to use by- beyond product may be safe, quality goes down.  “Open date” Gives consumer an idea of how long product can remain wholesome and safe.

9. Unit Pricing  Figure price per unit: $ / unit $2.50/128 oz. = price /oz..019 cents/oz. $2.50/128 oz. = price /oz..019 cents/oz..75/40 oz. =.01875 cents/oz..75/40 oz. =.01875 cents/oz.  Uses? Compare Brands and dif. Size packages or container of same brand.  Cost per serving: cost/serving 2.49/3 servings =.83/serving

10. Name vs. Store Brands 1. Store Brands – labels for chains of stores. 2. Store brands usually less expensive often same quality. 3. Check unit pricing of brands to compare. 4. Buy for intended use – store brands w/ lower quality & appearance may work where appearance isn’t a major factor.

11. ADVERTISING STRATEGIES  Impulse buying – most profitable items at eye level to encourage buying – end isle displays.  Multiple Pricing 3/$1.00 or 4/$5 encourage buying more.  Specials – buy one get one free.  Celebrity Endorsement – Often do not use the product.

12.  Brand Recognition – shop for brand instead of product exp. Kleenex vs. Facial Tissue Pam vs. Vegetable Spray.  Positive Images – Associate Product with image.  Coupons – Use when final cost is less than comparable brands.  Rebate Coupons often require original receipt & proof of purchase. Sometimes hard to track – need time and postage.

13.  Samples – free.  Loss Leaders – Get you in the store.  Advertisement Basic Needs – security, self esteem, acceptance. Basic Needs – security, self esteem, acceptance. Claims – if the claim is too good to be true, it probably is. Claims – if the claim is too good to be true, it probably is.

14. Convenience Foods  Definition: May be prepared or semi- prepared.  Cost: Generally higher.  Time: Save time, but consumer will pay for service of preparation.  *Additives: Protect flavor, color, texture  *Generally higher in fat and sodium

15. Eating Out  Fast Food: Meals higher in fat and salt compared to home-prepared.  Portion sizes: Larger encourage overeating.  Budget: On a limited budget reduce amt. of food eaten out to save money.

16. Shopping Guidelines  Comparison Shopping – Comparing unit prices and cost/serving  Shop Alone  Avoid Shopping when hungry or tired.  Limit Shopping Trips.  Make a list – Group like items together w/ layout of store  Avoid damaged goods  Check Dates  Plan Meals around Adv.  Take Adv. of sales of frequently used items.

17. Spending Record  Keep a record including food purchased outside of home as well as food prepared at home.