2. Being A Good Consumer By Angelina Bongiovanni High school health

3. A Responsible Consumer : - asks questions - is skeptical -seeks expert advice -Consults with pharmacist

4. Control Yourself ! Impulse buying- is a purchase that is not planned and is usually not needed. Impulse buying- is a purchase that is not planned and is usually not needed. Opportunity cost- is something you give up when you decide to do something else. Opportunity cost- is something you give up when you decide to do something else.

5. Grocery Shopping Farmers’ markets can be good sources for produce Supermarkets offer convenience and choice. - Expensive and less nutritious -Find ways for the consumer to -spend more money

6. Supermarkets and Consumers Geography of supermarkets Smells draw consumers to certain areas Restaurants or cafes inside Essential items located in the back Items are placed at eye level for kids Produce is displayed in bright light and sprayed with water

7. Eat smart. Feel Better !

8. -Always follow the printed directions and warnings. -Talk to your health care provider before starting a new medicine. -Look at the list of ingredients and choose products that have fewer items listed. Over the Counter Drugs

10. Good Supermarket Strategies Read labels Walk the perimeter of the store Compare prices Look for coupons Look for expiration dates Coupons.com

11. How To Read A Food Label Start at the serving size to see how many servings there are. Start at the serving size to see how many servings there are. Check the total calories per serving Limit FAT Limit FAT Look for fiber and vitamins Check the Daily Values

12. If a food claims to be… Calorie free less than 5 calories Sugar free less than.5 grams of sugar

13. Fat in Foods Fat Free has less than.5 grams of fat Low fat has 3 grams or less Reduced has at least 25% less Low in saturated has 1 gram of saturated fat or less

14. Cholesterol Cholesterol Free – less than 2 mg Low Cholesterol – 20 or fewer milligrams Two Types of Cholesterol: HDL (Good) LDL (Bad)

15. Naturally Cholesterol Free Foods Grain/RicePotatoes Fruits & Vegetables FishSoy/Tofu

16. Sodium Sodium Free – Less than 5 mg Very Low Sodium – Less than 35 mg Low Sodium – Less than 140 mg

17. Sodium helps to regulate the amount of water in the body’s cells Sodium deficiency can lead to dehydration or exhaustion Too much sodium can result in high blood pressure

18. Fiber High in Fiber – 5g Good Source of Fiber – more than 2.5g Types of Fiber: SolubleInsoluble

19. High Fiber Foods Lentils/Split Peas/Lima beans Artichokes/Green Peas Whole grain Nuts/Seeds Fresh or Dried Fruit

20. References Butler, J. T. Consumer Health: Making Informed Decisions. Burlington: Jones and Bartlett, 2012. Print. http://www.heart.org/HEARTORG/GettingHealthy/ NutritionCenter/HeartSmartShopping/Reading- Food-Nutrition-Labels_UCM_300132_Article.jsp http://www.heart.org/HEARTORG/GettingHealthy/ NutritionCenter/HeartSmartShopping/Reading- Food-Nutrition-Labels_UCM_300132_Article.jsp http://www.mayoclinic.com/health/high-fiber- foods/NU00582 http://www.mayoclinic.com/health/high-fiber- foods/NU00582http://consumerhealthfdn.org