1. Chapter 15-1 Food for Today
Convenience Foods
Chapter 15-1
Food for Today

2. Convenience Foods

3. Objectives
Identify different types of convenience foods and their uses
Discuss the pros and cons of using convenience foods

4. Choosing Convenience Foods
One that has been commercially processed to make it more convenient to store or use
Includes items that have been processed for a longer shelf life
Reduce meal preparation time

5. Choosing Convenience Foods
You can buy
Snacks
Main dishes
Side dishes
Desserts
Complete meals
All already prepared

6. Manufactured Foods
A product developed to serve as a substitute for another food
Developed to meet special nutritional needs or to provide low-cost alternatives
Several types
Analogues
Egg Substitutes
Formed Products

7. Manufactured Foods Analogues
Foods made from a vegetable protein and processed to resemble animal foods
Can be the following:
Textured Soy protein (TSP)
Generally low in fat and cholesterol
Tofu
Vegetables
Grains

8. Manufactured Foods Egg Substitutes
Usually made from egg whites with other ingredients added
NO YOLK
Means they have little or no saturated fat and cholesterol

9. Manufactured Foods Formed Product
A food made from an inexpensive food source processed to resemble a more expensive one
Prices of “imitation” foods are lower than the food they replace

10. Pros and Cons of Convenience Foods
Cost
Can be costly
Example
Ready-to-cook meat loaf costs more than twice as much as regular ground beef
Cost of cut-up chicken is higher than buying whole chickens

11. Pros and Cons of Convenience Foods
Nutrition
Processing usually destroys some nutrients
Look for Convenience foods that are
Low in sodium, fat and sugar
Fruit packed in its own natural juices
Frozen veggies over canned
Use ready-to-cook and ready-to-use foods sparingly

12. Pros and Cons of Convenience Foods
Meal Appeal
Processing affects the flavor, color, and texture of food
Often additives are used to make the final product resemble its fresh counterpart
Flavor may not compare with similar foods that are homemade

13. Section Review 1. What is a manufactured food? What is an analogue?
2. In what three areas are there potential downsides to using convenience foods?
3. Identify two ways to make the most of convenience foods from a nutrition perspective