1. Foods & Nutrition Unit 2—The Food Consumer

2. 2.1—(17) Terms Work Simplification Caterer FDA Consumer Advocate USDA Nutrition Labeling Pre Preparation Open Dating Budget Meal Manager Semi Prepared Foods Multi Tasking Food Scientist Entrepreneur Pre-cycling Dietician Conservation

3. 1. Orderly program for spending, saving, & investing the money you earn to achieve desired goals—also called a financial plan or spending plan--

4. 1. Budget

5. 2. Someone who owns a business in which food & beverages are prepared for small & large parties, banquets, weddings & other large gatherings--

6. 2. Caterer

7. 3. Protecting the environment & natural resources against waste & harm--

8. 3. Conservation

9. 4. Someone who acts or intercedes on the behalf of another who buys goods & services--

10. 4. Consumer Advocate

11. 5. A health care professional who has training in nutrition & diet planning--

12. 5. Dietician

13. 6. A person who owns & runs his or her own business--

14. 6. Entrepreneur

15. 7. An agency in charge of ensuring the safety of all foods sold except meat, poultry & seafood--

16. 7. FDA Food & Drug Administration

17. 8. Experts who work with the sources of nutrients for living things--

18. 8. Food Scientist

19. 9. Someone who controls & directs resources to get a meal prepared efficiently & on time; could also be called a Food Service Manager--

20. 9. Meal Manager

21. 10. Fitting tasks together to make the best use of time; doing 2 tasks at the same time--

22. 10. Multi Tasking

23. 11. An analysis of a food product’s contributions to an average diet that appears on the product packaging--

24. 11. Nutrition labeling

25. 12. A system of putting dates on perishable & semi-perishable foods to help consumers obtain products that are fresh & wholesome--

26. 12. Open Dating

27. 13. Thinking about how packaging materials can be reused or recycled before buying a product--

28. 13. Pre-cycling

29. 14. Any step done in advance to save time when getting a meal ready--

30. 14. Pre Preparation

31. 15. A convenience food that still requires some preparation before being served--

32. 15. Semi Prepared Foods

33. 16. An agency that monitors the safety & quality of poultry, eggs, & meat products--

34. 16. USDA U. S. Department of Agriculture

35. 17. Doing a job in the easiest, simplest & quickest way possible--

36. 17. Work Simplification

37. 2.2 Identify resources to consider in planning meals— Money Energy Preparation Skills Kitchen Equipment Time Food Choices Food Availability Available Technology

38. 2.2.1 Plan menus for low/high income families using the following resources, but not limited to— Time Energy Food Choices Money Preparatory Skills Availability Equipment Available Technology

39. 2.3 List considerations in appealing & nutritious meals— 1. Choose the main dish 2. Select the grain food 3. Select 1 or 2 Vegetables as “sides” 4. Choose a salad or fruit 5. Select a dessert (low in sugar) 6. Plan a beverage (milk is best)

40. Main Dish Usually Meat

41. Grain Item Rice-Oats-Pasta

42. Vegetable Sides Corn, Peas, Cauliflower, Carrots

43. Salad or Fruit Salad Fruit

44. Dessert Chocolate Cake

45. Beverage Garnish with citrus slices

46. 2.3.1 Plan menus for family meals using meal pattern guidelines using the following considerations, but not limited to: Color—Vary food colors on the plate Shape & Size—Vary Flavor--Vary Aroma Texture—some smooth & some rough Temperature—some cold & some hot Dietary Guidelines

47. Dietary Guidelines for Americans 1. Aim for healthy weight—regular exercise, sensible food choices (overweight is linked to high blood pressure, heart disease, stroke, diabetes) 2. Be physically active every day—move the body 30-60 minutes a day (easier to lose weight) 3. Let the Food Guide Pyramid guide food choices (MyPyramid.gov)—no one food can supply all the nutrients in the amounts you need (choose a variety of foods to eat daily)

48. Dietary Guidelines for Americans 4. Choose a variety of grains—whole grains are best (wheat, rice oats)—protects against chronic diseases, low in fat, high in fiber 5. Choose a variety of fruits & vegetables daily—provide essential vitamins, minerals, fiber—rich in nutrients 6. Keep food safe to eat—free from bacteria, virus, parasites & chemical contaminants

49. Dietary Guidelines for Americans 7. Choose a diet low in saturated fat, cholesterol & moderate in total fat—linked to heart disease, stroke, obesity—only 30% of daily calories should come from fat—no more than 10% of daily calories should come from saturated fats. 8. Choose beverages & food to moderate your intake of sugars—refined, white, granulated sugar—bad for you—brown sugar, honey, molasses, table syrups, soft drinks, desserts, candy, jelly—high in sugar & calories (no nutrients)—contribute to overweight & tooth decay

50. Dietary Guidelines for Americans 9. Choose & prepare foods with less salt—linked to high blood pressure—comes from processed foods & beverages—limit adding salt to the table & during cooking 10. If you drink alcoholic beverages—supplies only calories—harmful to teeth & organs— causes accidents—leads to addiction—Cirrhosis of Liver—inflammation of Pancreas—illegal if under age.

51. 2.4 Describe shopping strategies for making informed food purchases— High income families spend 12% on food Middle income spend 20% on food Low income spend 50% on food

52. Shopping for Food- Read labels—know what you are buying Compare brands—select one that meets your needs Compare prices—on a cost per serving basis Buy “in season”—fresh, high quality Take advantage of advertised specials Compare costs of different forms of same food (canned, fresh, frozen)

53. Shopping for Food- Prepare foods from “scratch”— convenience foods cost double & have “processed” ingredients Use nonfat dry milk & “real” ingredients (butter instead of margarine) Plan meals that focus on plant foods—cost less & are better for you Resist impulse purchases

54. Shopping for Food- Write a shopping list & stick to it—list items found together in the same area of store to save effort Use coupons on double days—check Sunday newspapers, flyers found in store & on-line Never shop hungry Shop when store is not crowded Shop by yourself

55. 2.4.1 List information on food labels required by law— Common name & form of the food Volume & weight of contents (including liquids) Name & address of manufacturer, packer, distributor List of ingredients in descending order according to weight

56. 2.4.2 Analyze data on nutritional fact panel—on the product label: Nutrients found in each serving Label must list the amount of nutrients, serving size, serving per container, % Daily Values for 2000 calorie diet

57. 2.4.3 Contrast the variety between food shops Supermarkets-food & nonfood items, delis, bakeries, pharmacy & banking Discount supermarkets—sell large quantities at reduced prices—may not sell fresh meat or produce 24-hour convenience stores—expensive Specialty stores—carry only one specific type of product

58. Types of Food Stores- Co-ops—Owned & operated by groups of consumers Farmers markets—sell food directly from farm to consumer Roadside stands—open during growing season—a good idea for fresh produce

59. 2.4.4 Compare/Contrast generic, store brand & name brand— Generic—Plain package—less expensive Store Brand—Produced for chain of stores Name Brand—Products sold across the country

60. 2.4.5 List ways a consumer can reduce waste by recycling & pre-cycling— Reduce waste for landfills Make new products from recycled materials Paper, plastic, glass & metal is usually recycled

61. Pre-cycling Thinking about how packaging materials can be reused or recycled before you buy a product (Buy a glass container because it could be recycled)

62. 2.4.6 List benefits of preparing a shopping list— Can help you save time Avoid extra trips for forgotten items Stick to your food budget Keep a list handy in kitchen to jot down needed items Review weekly menus for needed ingredients Check staples you keep on hand to make foods from scratch (flour, sugar, spices, milk) Organize list in categories: produce, dairy, meat, frozen foods to save steps in store

63. 2.4.7 Discuss product codes found on packaging such as UPC & open dating— UPC—Universal product code—series of lines, bars & numbers that appear on packages of food & nonfood items Foods are scanned by cashier & prints a description of items & their prices on customer’s receipt

64. Open Dating Many products have dates printed on their labeling Uses dates consumers can clearly recognize on perishable & semi-perishable foods It helps you obtain fresh products Helps you know which product to use first

65. Manufacturers used 4 Types of Dates: 1. Pack Date—day a food was manufactured or packaged—tells you how old the food is 2. Pull or Sell Date—last day a store should sell a product 3. Expiration Date—last day a consumer should use or eat a food 4. Freshness Date—found on bakery products like bread

66. 2.4.8 Compute the unit price of a product— Listing of a product’s cost per standard unit, weight, or measure Examples: cost per dozen, pound, or quart Appear with selling prices on shelf tags underneath the products to which the prices refer

67. 2.5 Name government agencies that regulate food safety— Government has a large impact on the food supply Laws govern the way foods are grown, processed, packaged & labeled Government prices affect foods exported to & imported from other countries

68. 2 key federal agencies for food safety: 1. U.S. Dept of Agriculture (USDA)— Enforces standards for the quality of meat, poultry & eggs 2. Food & Drug Administration (FDA)— Ensures the safety of all other foods Inspects food processing plants Responsible for only foods shipped across state lines *Foods sold within the state in which they are produced are controlled by state agencies

69. 2.5.1 Research current FDA & USDA guidelines— *Assignment