1. 8.01 Making wise food selections The ART of meal planning & shopping!

2. Preparing to Shop Plan meals. Make a grocery list. Check what you already have. Compare prices. Decide what type of store to go to. Read labels.

3. Planning Meals Nutrition- include all food groups Meal Appeal- based on: –Color –Shape –Temperature –Texture –Taste/flavor

4. Aesthetics Include 5 aspects: Color –Foods should be at least 3 colors. Texture –Mouth feel should differ for different foods (imagine a meal of baby foods). Flavor –Should compliment, not compete. Taste –Pleasing taste=Pleasing meal. Temperature –Should vary throughout the meal. Bread  Salad  Soup  Main Course  Coffee  Dessert

5. COLOR

6. TEXTURE

7. FLAVOR

8. SHAPE

9. TEMPERATURE

10. Grocery List Create a list based on the menu. Check to see what you already have and cross it off the list. Arrange list by sections in grocery store to save time. Buy only what is on the list.

11. Create a grocery list for… Spaghetti and sauce Garlic Bread from scratch –Butter –Garlic powder –Loaf of French bread Salad from scratch –Spinach leaves and romaine lettuce –Onions –Parmesan cheese –Croutons –Dressing Broccoli Sweet Tea -Sugar -Tea bags Banana split from scratch -Vanilla ice cream -Bananas -Walnuts -Caramel syrup -Chocolate syrup -Whipped cream -Chocolate chips

12. Staples Items that are regularly stocked at home. Should always be on hand in your house. Ex. Flour, sugar, spices, eggs, milk, bread, butter

13. Types of Stores Convenience Store: small selection of limited items, usually more expensive. Ex. 7-11 Specialty Store: specializes in one type of food product. Ex. fish market, butcher Supermarket: sells a large variety of products related to food. Ex. Harris Teeter, Lowe’s Warehouse Club: sells items in bulk for a lower unit price. Ex. Sam’s Club, Costco

14. Price Comparison Unit Pricing: the price per unit (oz., liters, ect.) in a package. Unit price = total cost ÷ total amount in package. Ex. $3.69 / 15.2 fl. oz. = 24.3¢

15. Which is the better value? Ketchup: 32 oz. for $2.88 or 14 oz. for $1.70? –2.88 ÷ 32= $.09 per oz. –1.70 ÷ 14= $.12 per oz. Yogurt: 32 oz. for 3.96 or 6 oz. for $.57? –3.96 ÷ 32= $.123 per oz. –.57 ÷ 6= $.095 per oz.

16. Generic Brands Buying the generic or store brand: often just as good as the national brands How many national brands can you name? How many store brands? $.85 $.79

17. Brand Name vs. Generic Brand

18. Open Dating Pull date: tells the last date the can may be sold as fresh, A.K.A. Sell by Expiration Date: when a food usually becomes unfit to eat

19. Nutrition Labels Serving Size Amounts in Food Percentages based off of an “average” adult’s needs Ingredients listed by weight from most to least

20. Food Package Labels Include… Name of product: – ex. Go-Gurt Generic name of product: –ex. vanilla yogurt Amount in Package: – in oz., liters, etc. Universal Product Code: –Symbol read by a laser to help stores track inventory.

21. Food Package Labels Find name, generic name, and amount.

22. Is it Okay? FreshSpoiled Produce crisp, bright colorsWilted, moldy, mushy Meat Correct color, no odorBrown, Foul odor Cans/ Jars SealedBulging, dented, rusty

23. Preparing Meals: Scheduling Time Schedules- plan what will be done, how long it will take, and when it will be done Work backward from the time you want to serve the food so that everything is ready at the same time.

24. Scheduling Your Meal: rice 20 min., baked chicken 45 min., steamed vegetables 10 min. When should you start cooking if you want to eat by 6:00 pm? 6:00 minus 45 min. = 5:15 When would you start the rice? The vegetables?