Objective 8.01 Summarize wise food selection practices.

1. Objective 8.01 Summarize wise food selection practices. Teen Living Notes

2. Food Selection Practices: • A. Meal planning • 1. Nutrition- Number of servings needed per group. • 2. Appeal – The way a meal looks and taste together. • Characteristics of an appealing meal: • Color – variety (different mixture) • Flavor (blend right combination together) • Shape (different sizes and looks) • Temperature (cold to hot combinations) • Texture (how the food feels – crisp, softness, hard, creamy, crunchy, or chewy)

3. Food Selection Practices • B. Shopping tips: • 1. Prepare to shop • A. make a list • B. check supplies and staples (basic food items used regularly) • Where to shop • Convenience store • Specialty store • Supermarket • Warehouse club

4. Food Selection Practices • How to shop: • Unit pricing- price of an item per oz., lb, or other accepted unit of measure. You divide the cost of the product into the measurement. To figure out just how much you are paying for each unit of measurement. • Product Dating- help to judge freshness * Pull date: sell by date, the last day a product mat be sold. * Expiration date: use by date, the last day a product is considered fresh.

5. Food Selection Practices • 3. Reading Labels: • A. Basic information – name of product, amount of food by weight, name and address of manufacturer, a list of ingredients. • B. Nutrition Labels – serving information, calorie information, nutrient information, percent daily value, daily values, and conversion guide

6. Food Selection Practices • C. Preservatives – keep foods fresh longer • Additives: substances that are added to the food before it is sold. D. Organically grown – produced without the use of manufactured chemical fertilizers E. Universal Product Code: a symbol placed on a product to keep store inventory list up to date and print out prices on customer receipt

7. Food Selection Practices • 4. Comparing Brands: • A. generic: goods that have a plain package and are less expensive than others. • B. National: products sold across the country. (most expensive) • C. Store: products produced especially for the store or chain that sells them. (less than national, but higher than generic)

8. Food Selection Practices • 5. Judging Quality • A. Signs of spoilage: bruises or breaks in the skin, poor color, softness (mushy) or old age like potato’s with sprouts • B. Signs of freshness: firmness, proper color, no damage or defects

9. Food Selections • Choose foods from all food groups – grains, vegetables,fruits, milk, and meats • 64oz. Divided into $3.69 = 64 cent per ounce • 24oz. Divided into $1.49 = .06 cent per ounce • Entrée – main dish (meat & side items) Meal planning usually begins with this. • Order of food: appetizer, entrée with beverage, then dessert • When reading a list of ingredients whatever is listed first, that product has the most amount of that ingredient; whatever is listed LAST, it has the least of that ingredient

10. Food Selections • Example of a Good Nutritional Menu: vegetable soup, grilled cheese sandwich, grapes, and milk • When an expiration date has run out on a product, look further back on the shelf for a fresher package. • To save time and money take a shopping list with you to the store

11. Food Selections • Best place to shop for buying fresh fruits and vegetables to get good quality and value would be an supermarket • A convenience store would be a speedy check out store for buying one item like a gallon of milk to take home after work. • Unit pricing is used to determine the best buy of a package

12. Food Selections • A person would look on a label under nutrition facts to find out the “fat content” of a product. • To save time while grocery shopping, organize your list based on the store layout • Example of supplies/staples: flour, sugar, and salt

13. Food Selections • When purchasing specialty items like fish to get the freshest quality buy them from a fish market. • When shopping at a warehouse club you will pay an annual membership fee once an year, but you will buy food items at a lower price to save money.

14. Food Selections • A large packaged of food with a low unit price may NOT be the most economical buy if the food will spoil before it can be used. If this happens, you are wasting your money. • A pull date that is out of date should NOT BE SOLD. • Eat a snack before going grocery shopping to avoid unplanned purchases.

15. Food Selections • Buy produce that is in season in order to get the best quality for the LOWEST cost. • Use coupons for items you buy on a regularly bases. • When determining the unit price you will need to look for net content information on the label to see what measurement the product is

16. Food Selections • Apple juice would be a good nutritious beverage • On the universal product code, on a food label, will tell the customer on their receipt itemizes purchases • A wise shopper will check prices that are scanned at the check-out to be sure prices match what was shelf price

17. Food Selections • Store brand items contain preservatives, homemade items will not last as long and will mold faster because of this. • Reading a label on how many calories a person has consume if they have eaten the entire package: if label said “servings per container” – 2 and calories said “130” you must add 130 + 2 or 130 X 2 to get the answer of: 260 total calories

18. Food Selections • Nutrients are: proteins, carbohydrates, vitamins, minerals, water, fat. To determine the highest nutrient in a package look on the label under nutrition and see which one of these are the highest amount. • Animal crackers would be a healthy choice for someone with high cholesterol

19. Food Selections • To determine how many fat grams you have eaten, look on label and see what a serving size is and count the number you have ate; example: 23 is a serving and total fat is 2g for this amount. So you have taken in 2 fat grams. • When substituting food on a menu to add interest and variety, remember color as one characteristic. Example: change milk to pink lemonade if your meal consist of a lot of light colors or broccoli from carrots if your meal has a lot of orange color in it • If all your food items are cold; remember to add a variety of temperatures.