1. Consumerism

2. Budgeting and Shopping Strategies

3. Establish a food budget and stick to it!
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. Add the 3 months worth together, then divide by 3, to get your average d. that’s your budget.
How to set up a food budget:
Keep a spending record for 3 months.
Record all the money you spend on food in and out of the home.
Stick to your budget!!

4. Shopping Strategies
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
Create a categorized shopping list
Makes your shopping more organized and easier to complete
Take calculator
Helps you keep track of what you spend while you shop.
Avoid shopping hungry or tired
You will spend more money if you shop hungry or tired.
Shop alone
You will save money shopping alone. No children telling you they want this and that.

5. Advertising Strategies
Loss leaders: They get you into the store to purchase the bargain and often end up buying extra items.
Impulse buys- Items you did not intend on buying, Most popular and profitable items are at eye level to encourage buying, End isle displays
Layout of store and shelf placement
Lighting and colors
Beware of Loss leaders
They get you into the store to purchase the bargain and often end up buying extra items.
Impulse buying
Items you did not intend on buying
Most popular and profitable items are at eye level to encourage buying
End isle displays
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.
Shelf placement of items
Place more popular brands and more expensive brands at eye level

6. Advertising Strategies
e. Coupons/Rebates
Offered on national brands, final costs are less.
Try new products
Purchase unneeded item
f. Window displays
g. Music/Noise to draw attention to items
Coupons usually offered on national brands; check cost of other brands to compare.
Use coupons when the final cost is less than other comparable brands/products.
Coupons are often used to get consumer to try new products.
Consumer often purchase items they don’t use/need because of the coupon incentive.
Rebate coupons – often require original receipt and proof of purchase. Hard to sometimes track; additional time and postage incentive.

7. Unit Pricing/Cost Per Serving
How much the item costs per unit/serving
Total price divided by the number of units/servings.
Sometimes listed on the store shelf.
With larger packages 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.
Define:
Price per unit – ounce, quart, pound or other unit to show the best value.
How to figure out:
Unit price/cost per serving = total price divided by the number of units/servings.
Where to find on label:
Unit pricing is often figured and listed on the store shelf.

8. Practice Unit Pricing 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 $ What is the unit price?
$1.15 per box
Answer: 8-pack of plastic rings for $0.80*
Answer: $1.15 per box

9. National Brands vs. Store Brands
a. Store brands usually less expensive and often same quality, produced more locally. b. National brands= less control, shipped out
Store brands usually less expensive and often same quality; often manufactured by a national company.
Check unit pricing of brand to compare.
Buy for intended use – store brands that have lower quality and appearance; may work for food products where
appearance isn’t a major factor.

10. Convenience Foods
Food products sold prepared or semi-prepared. Usually has preservatives, higher amounts of fat, sugar and salt
Saves time, costs more.
Paying for things like packaging, advertising, convenience
Convenience foods are food products sold prepared or semi-prepared.
Convenience foods come in many forms – Canned, dried, frozen or fresh
Generally the more the food is processed/prepared the higher the cost.
Save time but consumer will pay for the service of the preparation. When taking into account the cost of time, some convenience foods are worth the added cost.

11. Eating Out
a. People are eating out more- spending more $ b. Fast food meals often are higher in fat and salt than home-prepared meals. c. Portion sizes are “off”
More and more meals are eaten outside the home or prepared and brought into the home.
Greater variety of types of foods available; keep in mind the MyPyramid and Dietary Guidelines. – Fresh Salads, Fruits, etc.
Fast food meals often are higher in fat and salt than home-prepared meals.
Portion sizes may be larger which often encourages overeating
On a limited budget reducing the amount of food eaten out can save money.

12. Food Labels

13. Components of a Food Label
Nutritional Facts
nutritional information or claims are made. Examples: provides 9 essential vitamins and minerals
Daily % Values
Indicates the percent of nutrients the product contains. Label is based on
2000 calorie diet.
c. Serving Size
Must be consistent with federal standards
d. Ingredient List
Will always be listed largest amount to the smallest amount.
Nutritional Facts
Must include facts if any nutritional information or claims are made. Examples – provides 9 essential vitamins and minerals
Ingredient List
Will always be listed largest amount to the smallest amount.
Daily % Values
Indicates the percent of nutrients the product contains.
Fat, cholesterol, sodium, total carbohydrates.
Label is based on 2000 calorie diet.
Serving Size
Must be consistent with federal standards

14. Additional Label Requirements
Identifying statement or name
Net weight or net contents
Special information that affects people with health problems
Artificial coloring
Flavoring and preservatives
Wheat, soy, dairy, etc.
Name and place of manufacturer

15. Food Label Terms “Low in”- can be eaten frequently, wont exceed DV
“Reduced”, “Less”, or “Fewer”- At least 25% less of something, than regular version of that food.
“Good Source of”- Contains 10-19% of the daily food value
D. “High Source of…”
At least 20% of DV
Low in
The food could be eaten frequently without exceeding recommended amounts.
i.e. fat, saturated fat, cholesterol, sodium or calories.
Low in fat means that one serving has no more than 3 grams of fat.
Reduced, Less, or Fewer
The food must have at least 25% less of something (fat, calories, sodium) than a comparison food.
The term reduced is used when the food has been nutritionally altered.
Good Source of
One serving of the food contains 10-19% of the daily food value for a particular nutrient.

16. Food Label Terms F. “100% Juice” E. “Organic” and “Natural”
Organic= no genetic modifications or chemicals.
Natural= minimally processed, some additional ingredients (sugar to sweeten, etc)
F. “100% Juice”
Must be 100% juice.
Juice cocktail=10-50% water/sugar
Fruit-flavored=no juice
Organic and Natural
Have not been defined by law.
High Source of Fiber
At least 20% from fiber.
Juice
Must be 100% juice.
Products using the terms fruit drink or fruit beverage may contain less than 10% fruit juice.

17. Dates on Labels A. Sell Date Last day to be in stores. B. Use By Date
Date to use product by while at peak quality.
Sell Date
Indicates the last day the product should remain on the store shelf.
Allows a reasonable amount of time for home storage/use after that date.
May also say “sell by (date) or best if purchased by (date)”
Examples – dairy products, cold cuts.
Use By Date
Recommended date to use the product by while at peak quality.
Product may still be safe to eat after the date has passed.
Quality will start to go down.
Examples – breads, cereals, dressings.

18. Dates on Labels 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.
Open Dating
"Open Dating" (use of a calendar date as opposed to a code) on a food product is a date stamped on a product's package to help the store
determine how long to display the product for sale. It can also help the purchaser to know the time limit to purchase or use the product at
its best quality. It is not a safety date. After the date passes, while not of best quality, the product should still be safe if handled properly
and kept at 40 °F or below for the recommended storage times listed on the chart (see below). Expiration Date
The last date a food should be eaten or used.
Last means last -- proceed at your own risk.

19. Summary
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.