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 ________________
Plan spending to fit into the ________________
Prepare meals that __________ _____________________
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:
__________________ generally
supplies _______ of the day’s _________ ____________.
Lunch and Dinner each supply ______ of the day’s total needs.
________________ 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 ____________________ _________________.
Select the grain foods.
Select _______________________________.
Choose the salad.
Select a _________________________ (these are good places to work in __________).
Plan a beverage to go with the meal.
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
______________________________
Amount of time you have to plan and prepare meals. Save time with
____________________________ -foods that have had some amount of service added to them.
_______________________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 _____________ is a plan for managing how you spend your income
A _____________ is a plan for managing how you spend your income. Follow these steps:
Record your _____________________________________.
List your monthly _____________________.
List your _______________________and their estimated monthly costs.
________________________________of your fixed and estimated flexible expenses.
______________________ this amount with your _________. 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 __________________________.
Describe sources of information to use in making informed food purchases. 2.5

7. Ways to Reduce Food Costs:
Limit ____________________of meat.
Medium size eggs are cheaper.
________________________are an inexpensive source of
___________________.
Choose fruits and vegetables that are ________________. During off season choose canned and frozen fruits and vegetables.
_____________________ usually cost less than butter.
______________________ and _________________ foods generally cost less than national brands
___________________________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:
Flavor – the four basic tastes recognized by the taste
buds are _____________, Sour, ______________, Bitter. Serve
foods with ________________________________.
2) Make meals ______________________ but don’t clash the colors. Garnishes can add color to a meal.
3) Choose foods with a variety of
________________________________.
4) A contrast in __________________________ make meals more appealing.
5) Hot foods should be _______________and cold foods
________________________.
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 ___________________________________are convenience foods that still need to have some service performed.
Use _________________________________by performing tasks in the simplest way possible to conserve time and energy.
As you develop skills you will _____________________________________________.
Work Simplification tips:
Rinse and soak dishes
Reduce your steps by getting all your
_________________________________________________.
Do _________________________ 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.
________________on the range to keep in heat.
_____________________________the oven door, refrigerator and freezer when not necessary.
Avoid letting ____________________while washing dishes.
Run the dishwasher only when __________________
____________________ – metal, plastic, glass, paper.
____________________ – think about how packaging materials can be reused or recycled before buying a product.

11. Shopping Tips:
Use ______________________________________________by comparing different brands, sizes, and forms of a product before making a purchase.
Avoid __________________________________________is making an unplanned purchase without much thought.
Use ___________________________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 _____________________________________________________in your kitchen.
Check ____________________________________before going grocery shopping.
Organize your list according to _____________________________________: frozen foods, dairy, meat, canned etc.
List the items in the same order as the ____________________________________.
Describe sources of information to use in making informed food purchases. 2.5

12. Factors that affect costs:
Many foods are given a grade. ___________________
grades mean ________________and usually ______________.
A product’s cost is affected by its ____________________. Store brands and house brands are the same and usually cost less than national brands.
___________________ products usually cost consumers
about _________________ than national brands and 15-19% less than store brands.
_____________________________ 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. ___________________________are foods produced without the use of :
_______________________________ - used to help
plants _______________________.
_____________________________ - agents used to kill insects, weeds, and fungi that attack plants.
_________________________________- 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: ______________________________
_________________________are substances that are added to food for specific purpose, such as preserving the food.
Additives fill four basic purposes:
______________________________
_______________________ quality
Aid processing or preparation
Enhance ________________________
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 ______________________ and _________ of the food.
The _______________________________of the contents, including any liquid.
The _________________________________of the manufacturer, packer, or distributor.
A list of ingredients, in ___________________
___________________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:
_____________________________________
Servings per container
Calories from fat
___________________ found in the product are also listed.
___________________________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. ____________________is a system of putting dates on perishable and semi perishable foods.
Four Types of Dates:
__________________________– is the day a food was manufactured or processed and packaged (Example - canned foods).
__________________________– last day a store should sell a product. The pull date allows for some storage time in your refrigerator.
__________________________– is the last day a consumer should use or eat a food.
__________________________– 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
_____________________________
____________________________– enforces standards for the quality and wholesomeness of meat, poultry, and eggs.
_________– ensures the safety and wholesomeness of all other foods.
Name government agencies that regulate food safety. 2.6