1. Chapter 10
Smart Shopping

2. Before you Shop Where to Shop
Supermarkets: Large stores that sell not only food but many items and services
Dominion
Warehouse Stores: Large stores with a limited number of items. Usually displayed in cartons
Cotsco
Food Co-operatives: Food distribution organizations owned and operated by a group of people
Co-op

3. Speciality Stores: Limited to a particular type of food
Health food stores: Offer a wide variety of foods that are hard to find in other places. These stores are usually more expensive.
Speciality Stores: Limited to a particular type of food
Taylors – Seafood store
Convenience Stores: Fast service, usually open early and close late. Small in size and cary a limited amount of items, that are pricy
Farmer’s market: Fresh fruit and vegies.

4. In the Supermarket How stores are organized
Most supermarket are organized into departments to help customers find the items they need
Produce: Fresh fruit and vegies
Meat poultry and fish department
Refrigeration section: dairy, and fresh pasta
Freezer section: Frozen convenience foods
Bakery

5. When To Shop
To decide when to shop you need to answer these three questions.
How often should you shop?
Depends on storage space and size of your refrigerator.
Which days should you shop?
Different stores offer deals at different time of the week, get familiar with the dates of your stores sales. Shopping during evenings and weekends can allow you to get deals on short life items.
What time of day?
DO NOT SHOP RIGHT BEFORE MEAL TIME or anytime you are hungry.
Shop when stores are crowd free.

6. Coupons There are two basic types of coupons
Cents off coupons: offer reduced price on specific items. You present the coupon to the cashier at the time of purchase.
Rebate coupons: a partial refund from the manufacture of a purchased good. You pay the regular price, fill out the coupon and mail it in with a proof of purchase.

7. Using Coupons Some suggestions for using coupons:
Be choosy: Collect coupons only for items you already buy… buying something because you have a coupons is still wasting money.
Read coupons carefully: some are only good for certain sizes, have a time limit, or have a number limit.
Organize coupons so that they are easy to find.
Swap coupons: Trade with family and friends
Groupons website.

8. Food Labelling
What needs to be on a food label is regulate by the Goods and Drugs Act and the Consumer Packaging and Labelling Act.
These things need to be on a food package
Common name of food
Net quantity of the food
Company responsible for the food
Ingredient list

9. What to Look for When Buying Fresh Fruits and Vegetables
Apples: Well shaped, smooth-skinned, free of bruises.
Apricots: Plump, fairly firm fruit with as much golden orange as possible
Bananas: Firm umblemished bananas. Yellow in colour with brown speckles
Blueberries: Firm plump dry and dark coloured
Canteloupe: Deeply nedded yellow gold rind. Musky smell
Cherries: Plump Bright color, the deeper the color the sweeter the taste
Grapefruit: Firm and heavy for size
Grapes: Firmly attached to stem, plump

10. Beef Grading Beef is graded by the amount of marbling in the meat.
Canada’s scale goes from Canada prime to Canada A.
Prime has the most marbling, while A the least
Canada Prime
Canada AAA
Canada AA
Canada A

12. Poultry Grading
Regulations for the grading of poultry are set out by the Livestock and Poultry Carcass Grading Regulations
Canada has 3 poultry grades
Canada A
Canada Utility
Canada C
Poultry grading is based on
Appearance
Bone shape
Amount of meat
Amount of fat
Cleanliness of carcass (no feathers, dried parts)

13. Egg Grading All eggs that are sold are required to be graded.
There are three grades
Canada A
Canada B
Canada C
Eggs are graded through a process called candling.
Candling: Passing a strong light over the eggs to see the interior of the eggs
Canada A are the only eggs sold in retail markets
Canada B is used in commercial baking, and some retail
Canada C is for Commercial processed food.

14. Organic Foods
To be identified as an organic food the National Standard for Organic Agriculture has established rules for organic products.
To be identified as organic it needs to be made up of 95% organic ingredients.
The National Organic Standard of Canada
Protect the environment
Maintain soil through composting
No synthetic pesticides
Recycle wherever possible
Promote health in livestock
No genetic modification

15. Durable Life of Foods
Durable life: The length of time that an unopened product will maintain the qualities that is recognized as having if stored properly
Best before dates: must be on foods with a durable life of 90 days or less
Identifies the length of time a product will keep its qualities if stored properly.
If not stored at room temperature storage instructions must be provided on packaging.
Packaged on Dates: foods produced within a store must have a packed on date.

16. Nutrition Labelling
Nutrition labelling regulations are set out by Health Canada
Regulations are enforced by Canadian Food Inspection Agency
Must be placed on all food packaging, or otherwise available to the consumer.
Help consumers make healthy food choices

17. Tips On How To Use Nutritional Labelling
Nutrition Facts: look for serving size, calories, and the 13 core nutrients and the % value of each
Nutritional Claims: Look at what a product claims to be, `Low in saturated fats`, `Heart Healthy` and compare this to the facts
Lists of ingredients: Ingredients are always listed by weight, heaviest to lightest. This will help guide a diet that is trying to avoid, or target certain substances.