2.  D1.1 – Identify various places where food can be obtained.  D1.2 – Identify strategies that contribute to efficiency and economy in food purchasing.

3.  Families tend to follow a meal pattern (an outline of the basic foods normally served at each meal) which will help them in planning meals.  The job of the meal manager (someone who controls and directs resources to get a job done correctly, efficiently, and on time) is very important at home as well as in the workforce.  When planning meals you should do as much pre-preparation (any step done in advance to save time when getting a meal ready) as possible to make the best use of time.

4.  Work simplification (doing a job in the easiest, simplest, and quickest way possible) is a great tool when preparing meals as efficiently as possible. › When you dovetail (fitting tasks together to make the best use of time; doing two tasks at the same time) meal preparation tasks you are using a work simplification technique.

5.  For special occasions you may decide to contact a caterer (someone who owns a business in which food and beverages are prepared for small and large parties, banquets, weddings, and other large gatherings ) to do the planning for you. › A caterer is consider an entrepreneur (a person who owns and runs his or her own business)  A dietician (a health care professional who had training in nutrition and diet planning ) can help families plan meals for members with health problems like diabetes, high blood pressure, etc.

6.  The activity, size, sex and age of the family members will affect food needs. -Athletes eat more than office workers. -After age 12, it cost more to feed boys than it does to feed girls. -It cost more to feed teenagers than it does to feed senior citizens -Health problems must be consider when planning food needs.

7.  The person preparing the meals must consider the following before shopping for food: › family food budget › time to prepare the meal › his/her cooking abilities › food preferences A good meal manager knows :  how similar products differ in quality and nutrition  can compare prices on a per serving basis  recognize seasonal food values  choose quality meats and produce  when to use convenience foods and semi prepared foods

8. 1. The meal manager must decide where to shop for food purchases.  supermarkets-vary in size, carry both food and nonfood items, may have deli and bakeries, some offer home delivery, check cashing/credit, pharmacy and banking services  discount supermarkets- large quantities at reduced prices, may not carry fresh meat or produce, may have to sack own groceries  24 hr. conveniences stores -always open, large or small, higher prices

9.  specialty stores -carry one specific product ex. dairies, bakeries, butcher shops, ethnic markets  outlet stores - reduced prices from individual food manufacturers, may not meet quality standards for retail sale, but safe and nutritious  food co-ops - owned and operated by a group of consumers, food is purchased in bulk so prices are low, limited to members of the co-op  farmers’ market - sells directly from the farmer to the consumer, often fresher produce at lower prices  roadside stands - smaller than a farmer’s market, run by one family, specializes in home grown fruits and vegetables

10. 2. Some areas offer electronic shopping which allows the consumer to go on-line to create a grocery list to be filled and delivered to the consumers home or purchase hard to find items 3. In order to make informed choices consumers must be able to comparison shop by considering not only by brand name, but grades of food. 4. Consumers must be aware that packaging costs are involved in their purchases. By precycling excessive packaging can be avoided 5. Most stores offer shelf tags that allow consumers to compare unit pricing to determine if they are getting the most for their food dollar.

11.  FDA (Food and Drug Administration) an agency in charge of ensuring the safety of all foods sold except meat, poultry, seafood and eggs  USDA (United States Department of Agriculture ) an agency that monitors the safety and quality of poultry, eggs, and meat products