1. Food & Nutrition Unit 2 (Chapters 11 & 12)
The Food Consumer
Food & Nutrition Unit 2 (Chapters 11 & 12)
Match terms related to the food consumer. 2.1 – Complete Crossword Puzzle of Terms

2. Four Goals to Planning a Meal:
Provide good nutrition
Plan spending to fit into the budget
Prepare meals that look and taste appealing
Control use of time and energy during meal preparation
The meal manager should make sure foods served throughout the day meets each family members nutritional needs.

3. Typical nutritional needs for each meal:
Breakfast generally supplies 1/4 of the day’s total needs.
Lunch and Dinner each supply 1/3 of the day’s total needs.
Snacks will make up the remaining needs.
List considerations in appealing and nutritious meals. 2.3
Breakfast is a good time to work in Vitamin C and a small amount of fat so the meal will stay with you longer.

4. Tips for Planning Meals or Menus:
Choose the main dish or main course.
Select the grain foods.
Select one or two vegetables.
Choose the salad.
Select a dessert or appetizer (these are good places to work in fruit).
Plan a beverage to go with the meal.
Activity: Paper Plate Menu
Plan menus for family meals using meal pattern guidelines
Studies show that vegetables, salads, and soups are among the least- liked foods. ???

5. Factors that determine the amount of money spent on food:
Family income
Shopping skills
Amount of time you have to plan and prepare meals. Save time with Convenience foods- foods that have had some amount of service added to them.
Food preferences of family members
Family values
Identify resources to consider in planning meals. 2.2
This figure varies with income level. Families with low incomes may spend as much as 50% of their total earnings for food.
It costs more to feed some people than it does to feed others because people’s nutrient needs differ.
High income families may spend 12 % or less.
Generally as income increases more money is spent on dairy products, better cuts of meat and bakery goods.

6. A budget is a plan for managing how you spend your income
A budget is a plan for managing how you spend your income. Follow these steps:
Record your average monthly income.
List your monthly fixed expenses.
List your flexible expenses and their estimated monthly costs.
Figure the total of your fixed and estimated flexible expenses.
Compare this amount with your income. If your income equals your expenses, you will be able to provide for your needs and meet your obligations.
If your expenses are greater than your income you will need to make some adjustments.
Describe sources of information to use in making informed food purchases. 2.5

7. Ways to Reduce Food Costs:
Limit costly cuts of meat.
Medium size eggs are cheaper.
Dried beans are an inexpensive source of protein.
Choose fruits and vegetables that are in season. During off season choose canned and frozen fruits and vegetables.
Margarine usually cost less than butter.
Store brands and generic foods generally cost less than national brands
Large packages usually are better buys than small packages.
Use coupons and take advantage of store specials. These usually start on Thursday.
Describe sources of information to use in making informed food purchases. 2.5

8. To Prepare Satisfying Meals You Should Consider Food Preferences:
1) Flavor – the four basic tastes recognized by the taste buds are Sweet, Sour, Salty, Bitter. Serve foods with different flavors.
2) Make meals colorful but don’t clash the colors. Garnishes can add color to a meal.
3) Choose foods with a variety of shapes and sizes.
4) A contrast in temperatures make meals more appealing.
5) Hot foods should be hot and cold foods cold.
List considerations in appealing and nutritious meals. 2.3
Flavors should be an important consideration when planning meals. Certain flavors seem to go together.

9. Save Time and Energy
Use Semi prepared foods that are convenience foods that still need to have some service performed.
Use work simplification by performing tasks in the simplest way possible to conserve time and energy.
As you develop skills you will reduced preparation time.
Work Simplification tips:
Rinse and soak dishes
Reduce your steps by getting all your equipment ready first.
Do pre-preparation steps in advance to save time when you are getting a meal ready.

10. Conserve Resources in the Kitchen
Use the oven to cook more than one food at a time.
Cover pans on the range to keep in heat.
Avoid opening the oven door, refrigerator and freezer when not necessary.
Avoid letting water run while washing dishes.
Run the dishwasher only when full
Recycle – metal, plastic, glass, paper.
Precycle – think about how packaging materials can be reused or recycled before buying a product.

11. Shopping Tips:
Use comparison shopping by comparing different brands, sizes, and forms of a product before making a purchase.
Avoid impulse buying is making an unplanned purchase without much thought.
Use unit pricing a listing of a product’s cost per standard unit, weight, or measure. (Examples – cost per pound, quart, dozen, ounce etc.)
Planning can save you money and time:
Keep an ongoing shopping list in your kitchen.
Check staple items before going grocery shopping.
Organize your list according to categories: frozen foods, dairy, meat, canned etc.
List the items in the same order as the store aisles.
Describe sources of information to use in making informed food purchases. 2.5

12. Factors that affect costs:
Many foods are given a grade. Higher grades mean better quality and usually cost more.
A product’s cost is affected by its brand name. Store brands and house brands are the same and usually cost less than national brands.
Generic products usually cost consumers about 30% less than national brands and 15-19% less than store brands.
Packaging can also affect cost.
See page 309 – grades of eggs AA, A, B
Page, 322 – Beef quality grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
Restaurants and hotels usually buy Prime meats. The most common grades of beef sold in retail stores are Choice and Select. These are high quality with god marbling. Choice meats are high quality with good marbling. Select meats are leaner than choice meats, and they usually cost less. The lower grades of beef are less tender and are often used in manufactured meat products.
See page 337 – Most poultry sold at the retail level is U.S. Grade A. Grade A birds are full-fleshed and meaty with well-distributed fat. Their skin has few blemishes and pinfeathers. Grade B and C birds are usually used in processed products.
See page Appearance, odor, flavor, and lack of defects determine quality grades. Grades include U.S. Grade A, U.S. Grade B, and U.S. Grade C. Grade A are top quality. They are uniform in size and have good flavor and few defects. Grade B products are good but not as uniform in size or free from defects as Grade A. Grade C products are nutritious but less attractive.

13. Organic Foods are foods produced without the use of :
Fertilizers - used to help plants grow.
Pesticides - agents used to kill insects, weeds, and fungi that attack plants.
Growth stimulants - drugs given to livestock to speed or increase growth.
Describe sources of information to use in making informed food purchases. 2.5
Unit prices generally appear with selling prices on shelf tags underneath the products. See page 231 for example.
See shopping tips on page

14. Additives fill four basic purposes: Add nutrients Preserve quality
Food additives are substances that are added to food for specific purpose, such as preserving the food.
Additives fill four basic purposes:
Add nutrients
Preserve quality
Aid processing or preparation
Enhance flavors or colors
The Food and Drug Administration (FDA) has recognized about 600 additives as safe. They are on the GRAS (Generally Recognized as Safe) list. Food manufactures can use any additive on the list without permission. However they must obtain permission from the FDA for use of additives that are not on the GRAS list.
The FDA has recognized about 600 additives as safe. They are on the GRAS list.

15. Food Labels Provide: The common name and form of the food.
The volume or weight of the contents, including any liquid.
The name and address of the manufacturer, packer, or distributor.
A list of ingredients, in descending order according to weight.
List information on food labels required by law
See page 236 for nutrition labeling example
See page 237 for Nutrient Content Claims.

16. Nutrition Facts on Labels include:
Serving size
Servings per container
Calories per serving
Calories from fat
Nutrients found in the product are also listed.
% Daily values based on a 2000 calorie diet are recommended nutrient intake levels on labels.
List information on food labels required by law
Items are listed in this order on labels.
Analyze data on nutritional fact panel

17. Open dating is a system of putting dates on perishable and semi perishable foods.
Four Types of Dates:
Pack date – is the day a food was manufactured or processed and packaged (Example - canned foods).
Pull or sell date – last day a store should sell a product. The pull date allows for some storage time in your refrigerator.
Expiration date – is the last day a consumer should use or eat a food.
Freshness date – is often found on bakery products like bread and rolls.
Describe sources of information to use in making informed food purchases. 2.5
Sources of Consumer Information – See page 238 read

18. Government Agencies that Regulate Food Safety
United States Department of Agriculture (USDA) – enforces standards for the quality and wholesomeness of meat, poultry, and eggs.
Food and Drug Administration (FDA) – ensures the safety and wholesomeness of all other foods.
Name government agencies that regulate food safety. 2.6