1. Chapter 24 Buying and Storing Food p. 391

2. Getting Ready to Shop Make a list Keep a running list Plan your weekly meals Take stock and be sure to include staples. Buy items on sales Organize your list

3. The Family Dollar Take advantage of seasonal specials Scan newspapers for specials Clip coupons Buy in bulk Shop on a full stomach

4. Shopping for Food Store Layouts and Displays encourage shoppers to buy more. Reading Labels Comparison Shop Compare Brands – national, store, and generic Unit Pricing – price per unit

5. Food Quality Food Product Dating Sell by date – last day store can sell it Packed on date – date it was packaged Use by date – use by this date for best quality Expiration date – last day product should be eaten.

6. Food Quality Buying Produce Avoid bruised and wilted Inspect to determine quality Avoid buying root veggies with sprouts Look for items in season Protein Foods Color is a sign of freshness Smell is a signal of spoilage Examine shells on shellfish Buy dairy products that are pasteurized and homogenized.

7. Food Quality Buying Grains Look for nutrient density Think whole grain Avoid excess sugar, sodium (salt), and fat Experiment with different varieties of products Examine legumes

8. Storing Pack perishables in cooler for long periods out of the fridge. Put away cold items first Refrigerator temps should be between 32 and 40 degrees Freezer should be 0 or below