Food and Nutrition

1. Food and Nutrition Unit 2 The Food Consumer

2. 2.1 Define terms related to food technology • brand name-the name a manufacturer puts on products so people will know that company makes the product • budget- an orderly program for spending, saving and investing the money you earn to achieve desired goals • caterer-someone who owns a business in which food and beverages are prepared for small and large parties, banquets, weddings, and other large gatherings • comparison shopping-comparing products and prices in different stores before making a purchase • conservation- protecting the environment and natural resources against waste and harm • consumer advocate-someone who acts or intercedes on the behalf of another who buys goods or services • convenience food- products that have had some amount of service added to it • dietician- a health care professional who had training in nutrition and diet planning • dovetail- fitting tasks together to make the best use of time; doing two tasks at the same time • entrepreneur- a person who owns and runs his or her own business

3. 11. finished food- a convenience food that is ready for eating either immediately or after simply heating or thawing 12. Food and Drug Administration- an agency in charge of ensuring the safety of all foods sold except meat, poultry, seafood and eggs 13. food scientist- experts who work with the sources of nutrients for living things 14. generic- a plain-labeled grocery item not associated with any particular brand 15. grades- a rating given to food as an indication of quality 16.labeling- to attach a description by use of work, term or mark that indicates the ingredients, ownership or manufacturer of a product 17.meal manager- someone who controls and directs resources to get a job done correctly, efficiently, and on time 18. meal pattern- an outline of the basic foods normally served at each meal 19. menu- the food choices offered at each meal 20.nutrition labeling- an analysis of a food product’s contribution to an average diet that appears on the product packaging

4. 21.nutrition- the study of nutrients and how they are used by the body 22.open dating- a system of putting dates on perishable and semi perishable foods to help consumers obtain products that are fresh and wholesome 23. pre-cycling- thinking about how packaging materials can be reused or recycled before buying a product 24.pre-preparation- any step done in advance to save time when getting a meal ready 25.recycle- to reprocess resources to be used again 26.semi prepared foods- a convenience food that still requires some preparation before being served 27.store brands- a brand sold only by a particular store or chain of stores 28.unit pricing- the price of an item per ounce, pound, or other accepted unit of measure 29.United States Department of Agriculture- an agency that monitors the safety and quality of poultry, eggs, and meat products 30.Universal Product Code- series of lines, bars, and numbers that appears on the package of a food or nonfood item 31. work simplification- doing a job in the easiest, simplest, and quickest way possible

5. 2.2 Identify resources to consider in planning meals • Planning a meal begins with a menu (the food choices offered at each meal)

6. Families tend to follow a meal pattern(an outline of the basic foods normally served at each meal) which will help them in planning meals. The job of themeal manager(someone who controls and directs resources to get a job done correctly, efficiently, and ontime) is very important at home as well as in the workforce. When planning meals you should do as much pre-preparation(any step done in advance tosave time when getting a meal ready) as possible to make the best use of time.

7. Work simplification (doing a job in the easiest, simplest, and quickest waypossible) is a great tool when preparing meals as efficiently as possible. When you dovetail(fitting tasks together to make the best use of time; doing two tasks atthe sametime) meal preparation tasks you are using a work simplification technique.

8. For special occasions you may decide to contact a caterer(someone who owns a business in which food and beverages are prepared for small and large parties, banquets, weddings,and other largegatherings) to do the planning for you. A caterer is consider an entrepreneur (a person who owns and runs his or her own business) A dietician(a health care professional who hadtraining in nutrition and diet planning) can help families plan meals for members with health problems like diabetes, high blood pressure, etc.

9. Steps to meal planning • Choose the main dish • Select a grain food to accompany the main dish or serve a bread instead • Select 1-2 vegetable side dishes • Choose a salad • Select a dessert and/or appetizer • Plan a beverage

10. 2.3 List considerations in appealing and nutritious meals Food Preference • Studies have shown that people like some groups of food better than others. • People find vegetables, salads, and soups least appealing. • They like breads, meats and desserts best. Flavor • A mixture of taste, aroma, and texture • The four basic tastes recognized by the human taste buds are sweet, sour, salty and bitter. • Aroma is closely associated with flavor. • When you make a food, it will taste even better to you if it has a good smell. • Do not repeat similar flavors. Color • When used correctly, color not only appeals to the eyes, but also stimulates the appetite. • Garnishes can add color to a meal. • Make sure you vary the colors of the foods in a meal.

11. Texture Texture is the feel of food in the mouth. Work toward a balance between soft an solid foods. Avoid serving 2 or more chopped, creamed or mashed dishes together. Shape and Size Avoid serving several foods made up of small pieces. Be sure to use variety Temperature Hot foods should be hot and cold foods should be cold. Foods served lukewarm do not usually stimulate the senses of taste and sight.

12. 2.4 Discuss planning for food shopping The activity, size, sex and age of the family members will affect food needs. -Athletes eat more than office workers. -After age 12, it cost more to feed boys than it does to feed girls. -It cost more to feed teenagers than it does to feed senior citizens -Health problems must be consider when planning food needs.

13. The person preparing the meals must consider the following before shopping for food: family food budget time to prepare the meal his/her cooking abilities food preferences A good meal manager knows : how similar products differ in quality and nutrition can compare prices on a per serving basis recognize seasonal food values choose quality meats and produce when to use convenience foods and semi prepared foods

14. 2.5 Describe sources of information to use in making informed food purchases • The meal manager must decide where to shop for food purchases. • supermarkets-vary in size, carry both food and nonfood items, may have deli and bakeries, some offer home delivery, check cashing/credit, pharmacy and banking services • discount supermarkets-large quantities at reduced prices, may not carry fresh meat or produce, may have to sack own groceries • 24 hr. conveniences stores -always open, large or small, higher prices

15. specialty stores -carry one specific product ex. dairies, bakeries, butcher shops, ethnic markets outlet stores -reduced prices from individual food manufacturers, may not meet quality standards for retail sale, but safe and nutritious food co-ops -owned and operated by a group of consumers, food is purchased in bulk so prices are low, limited to members of the co-op farmers’ market -sells directly from the farmer to the consumer, often fresher produce at lower prices roadside stands -smaller than a farmer’s market, run by one family, specializes in home grown fruits and vegetables

16. 2. Some areas offer electronic shopping which allows the consumer to go on-line to create a grocery list to be filled and delivered to the consumers home or purchase hard to find items 3. In order to make informed choices consumers must be able to comparison shop by considering not only by brand name, but grades of food. 4. Consumers must be aware that packaging costs are involved in their purchases. By precycling excessive packaging can be avoided 5. Most stores offer shelf tags that allow consumers to compare unit pricing to determine if they are getting the most for their food dollar.

17. 2.6 Name government agencies that regulate food safety • FDA (Food and Drug Administration) an agency in charge of ensuring the safety of all foods sold except meat, poultry, seafood and eggs • USDA (United States Department ofAgriculture) an agency that monitors the safety and quality of poultry, eggs, and meat products