1. Food and Nutrition
Unit 2 The Food Consumer

2. 2.1 Define terms related to food technology Budget
an orderly program for spending, saving and investing the money you earn to achieve desired goals

3. Caterer
someone who owns a business in which food and beverages are prepared for small and large parties, banquets, weddings, and other large gatherings

4. Conservation
protecting the environment and natural resources against waste and harm

5. Consumer Advocate
someone who acts or intercedes on the behalf of another who buys goods or services

6. Dietician
a health care professional who had training in nutrition and diet planning

7. Entrepreneur
a person who owns and runs his or her own business

8. Food and Drug Administration
An agency in charge of ensuring the safety of all foods sold except meat, poultry, seafood and eggs

9. Food Scientist
experts who work with the sources of nutrients for living things

10. Meal Manager
someone who controls and directs resources to get a job done correctly, efficiently, and on time

11. Multi-tasking
fitting tasks together to make the best use of time; doing two tasks at the same time.

12. Nutrition Labeling
an analysis of a food product’s contribution to an average diet that appears on the product packaging

13. Open dating
A system of putting dates on perishable and semi-perishable foods to help consumers obtain products that are fresh and wholesome.
meat, poultry, eggs, dairy products

14. Pre-cycling
thinking about how packaging materials can be reused or recycled before buying a product

15. Pre-preparation
any step done in advance to save time when getting a meal ready

16. Semi prepared foods
a convenience food that still requires some preparation before being served

17. United States Department of Agriculture
An agency that monitors the safety and quality of poultry, eggs, and meat products

18. Work Simplification
doing a job in the easiest, simplest, and quickest way possible

19. Family and Consumer Sciences
Framework 2.2 Identify resources to consider in planning meals

20. Meal Planning
Planning a meal begins with a menu, which is a list of the foods to be served at a meal.
Meals are often planned with several courses, which is a part of a meal made up of all the foods served at one time.
appetizer
soup
salad
main dish
dessert

21. Steps to meal planning Choose the main dish
Select a grain food to accompany the main dish or serve a bread instead
Select 1-2 vegetable side dishes
Choose a salad
Select a dessert and/or appetizer
Plan a beverage

22. Framework 2.3 List considerations in appealing and nutritious meals

23. Food Preference
Studies have shown that people like some groups of food better than others.
People find vegetables, salads, and soups least appealing.
They like breads, meats and desserts best.

25. Flavor A mixture of taste, aroma, and texture
The four basic tastes recognized by the human taste buds are sweet, sour, salty and bitter.

26. Flavor Aroma is closely associated with flavor.
When you make a food, it will taste even better to you if it has a good smell.
Do not repeat similar flavors.

27. Color
When used correctly, color not only appeals to the eyes, but also stimulates the appetite.
Garnishes can add color to a meal.
Make sure you vary the colors of the foods in a meal.

28. Texture Texture is the feel of food in the mouth.
Work toward a balance between soft an solid foods.
Avoid serving 2 or more chopped, creamed or mashed dishes together.

29. Shape and Size Avoid serving several foods made up of small pieces.
Be sure to use variety

30. Temperature Hot foods should be hot and cold foods should be cold.
Foods served lukewarm do not usually stimulate the senses of taste and sight.

31. 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.

32. Framework2.4 Discuss planning for food shopping

33. 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

34. Using a Shopping List Helps save time Avoids extra trips
Helps stick to your food budget

35. The meal manager must decide where to shop for food purchases.
2.5 Describe sources of information to use in making informed food purchases
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

36. specialty stores -carry one specific product ex
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

37. 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.

38. Food Additives Substances added for a specific purpose
Add nutrients
Preserve quality
Aid processing or preparation
Enhance flavors or colors
GRAS list- additive “Generally Recognized as Safe” by the FDA

39. 2.6 Name government agencies that regulate food safety
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

40. Food Labels The common name and form Volume or weight of the contents
Name and address of the manufacturer
List of ingredients according to weight

41. Nutritional Labeling Required Serving size Servings per container
Calorie information
Nutrients
Daily values
Percent daily values based on a 2000-calorie diet

44. Universal product code
UPC- series of lines, bars, and numbers that appears on packages of food and nonfood items.

45. Open dating
Open dating- uses dates consumers can clearly recognize on perishable and semi-perishable foods
Pack date- the day a food was manufactured or processed and packaged
Pull or sale date- the last day a store should sell a product
Expiration date- the last day a consumer should use or eat a food
Freshness date- found on bakery products like bread and rolls