Cooking Matters at the Store: IFFS Facilitator Training Module 3: Let’s Take a Tour

1. Cooking Matters at the Store: • IFFS Facilitator Training Module 3: Let’s Take a Tour

2. Let’s Take a Tour: • Front of the Store • Produce • Canned Vegetables and Fruits • Dairy Section • Bread or other Grains • Cereal Section • Meat, Fist, and Poultry Section • Ideal Receipt • Suggestion • Facilitator Challenges • Participant Surveys • Wrap up

3. Front of the Store

4. ACTION: Welcome participants Enrollment forms and waivers Participant booklets Front of the Store

5. ASK: Have you seen MyPlate before? What are the 5 food groups? How is food served on MyPlate? What can MyPlate teach us about allotting our food budget? Front of the Store

6. Fresh Produce

7. ASK: Which forms of fruits and veggies do you prefer and why? Money-saving tips for purchasing fresh produce? How can unit prices help save money? Fresh Produce

8. Activity: Comparing Unit Prices

9. Your total cost for the item. Unit price = Total Cost/ Number of units Activity:Comparing Unit Prices

10. Activity: Comparing Unit Prices • Before leaving fresh produce section: • Jot down unit price of 1 pound fresh green beans • Use to compare to the unit price of canned/frozen green beans later in the tour

11. Canned Vegetables and Fruits

12. Canned Vegetables and Fruits • Money-saving tips • Canned fruits • Canned v. fresh green beans • Sodium • Activity: Reading food labels • Activity: Comparing Unit Prices • Activity: Purchasing fruits and veggies

13. Activity:Reading Food Labels Aim low on calories, saturated fat, sodium and sugar

14. Frozen Produce

15. Money-saving tips Frozen v. fresh green beans Compare ingredient lists Frozen Produce

16. Dairy Section

17. CHOOSING LOW-FAT DAIRY: Whole fat dairy v. reduced fat dairy CHOOSING LOW-SUGAR DAIRY: Plain v. flavored yogurt or milk SAVING $ ON DAIRY: Larger v. smaller containers LACTOSE INTOLERANT Lactaid Activity: Reading food labels Activity: Comparing unit prices Dairy Section

18. Bread Or Other Grains Section

19. ASK: What have you heard about whole grains? How do whole grains differ from other grains? How can you tell if a food is a whole grain? Money saving tips for whole grains? Bread Or Other Grains Section

20. HOW CAN YOU TELL A WHOLE GRAIN? Check the ingredient list. First ingredient must be a whole grain. This is the only way! COMMON TRICKS: Brown bread Name of the bread: • “multi-grain,” “wheat,” “stone-ground Front-of-package labels: • “made with whole grains” • “X grams of whole grains” Activity: Identifying Whole Grains

21. Cereal Section

22. SHARE: Look for cereals with whole grains and less sugar. Always read the label! Add fruit to sweeten low-sugar cereal ASK: Money saving tips for cereals? Cereal Section • Activity: Identifying whole grains • Activity: Reading food labels • Activity: Comparing unit prices

23. Meat, Fish and Poultry Section

24. TALKING POINTS Choosing lean proteins Saving $ on proteins Activity: Comparing unit prices Meat, Fish and Poultry Section

25. CHOOSING LEAN PROTEINS Difference between fat varieties of ground meat or poultry Examples of lean beef and pork cuts Choose seafood, canned or dried beans and legumes, eggs, nuts and seeds instead of meat Meat, Fish and Poultry Section

26. SAVING $ ON PROTEINS Buy larger packages with a lower unit price Freeze for later use Less expensive seafood options Less expensive protein options Whole chicken v cut meat Activity: Comparing unit prices Meat, Fish and Poultry Section

27. Activity:$10 Challenge

28. The Goal: buy at least one item from each category from the MyPlate picture.

29. Ideal Receipt

30. Suggestions

31. FRESH, FROZEN, CANNED • Avoid using personal preferences when talking about the different options participants have when choosing produce or meat • Go through all the options of canned, fresh and frozen and talk about healthy options within each category DAIRY • Almond Milk and Soy Milk are discouraged because they lack sufficient protein content, however, Lactaid is a viable option because it contains all viable options and the enzyme lactase • Also mention different options for those who are lactose intolerant such as Lactaid, greek yogurt and kefir Facilitator Challenges

32. GRAINS • Must mention that whole grain needs to be first ingredient on ingredient list • Alternatives such as Corn, Millet, Barley, Wheat and Quinoa • Must be low in sugar CERALS • It is great to compare name brand foods but be mindful that not everyone can afford those kinds so also look into comparing store brand cereals as well Facilitator Challenges

33. Facilitator Challenges • PROTEINS • Avoid mentioning anything about grass-fed poultry or cattle • Also avoid talking about organic meat v. conventional meat

34. Activity: $10 Challenge • DISCUSSION: • How did you decide this food was a whole grain? • Why did you choose this fruit or vegetable? • Did you compare unit prices/read food labels when picking items?

35. Participant Surveys

36. Participant Surveys • PASS OUT SURVEYS FOR COMPLETION: • Demographic information • Ways participants shop for food • What participants learned • SURVEYS BEFORE CHECKOUT

37. Wrap Up

38. Wrap Up • Distribute incentives after surveys are completed. • Walk through the checkout and collect receipts • Thank participants for attending tour • Thank the store manager