1. Let’s Build the Convenience Sandwich Convenience Foods

2. Build your sandwich from the bottom up! Convenience foods are: Completely or partially commercially processed.

3. Convenience foods are: Canned, frozen, cured, dried, or freeze- dried

4. Processing helps: Prevent foods from spoiling by killing or retarding growth of microorganisms

5. Convenience foods can be stored: At room temperature for longer periods of time than “fresh” foods.

6. The Label: Directions enable the inexperienced cook prepare tasty, nutritious meals quickly. Provides info on how to use the food in a healthful diet. Reassures that no special skills or equipment are needed.

7. Advantages of convenience foods are: Save time & energy Which enables families to eat at home Food is available year ‘round Inexpensive way to add creativity to meal Offer suggestions for reduced fat/calorie preparation methods.

8. Disadvantages of convenience foods are: Good nutrients lost during processing Bad nutrients increased: contain high levels of salt, fat, and sugar May cost more than fresh Contain preservative, chemicals, etc that may be harmful to some people. Packaging negatively impacts the environment.

9. Classifications of label information: Yield Ingredients & amounts Directions Container type & size Cooking time and temperature

10. Following label directions helps: Ensure successful preparation Avoid frustration Reduce wasted money & ingredients Facilitates combinations of convenience foods with fresh ingredients for easier quicker meal preparation.