FACS Unit 6: Food and Nutrition

FACS Unit 6: Food and Nutrition Part II

Grocery Shopping Stores and Techniques 6.9

Where to Shop • Supermarkets • Warehouse stores • Food cooperatives • Health food stores • Specialty stores • Convenience stores • Farmer’s markets 6.9

Supermarkets • Large stores that sell not only food but also many other items and services. • Can have as many as 20,000 different food items. • Most offer a variety of customer services. • In a large, busy supermarket, it may be difficult to buy just a few items in a hurry. 6.9

Warehouse Stores • Offer basic items with few customer services. • Prices lower than in most supermarkets. • Most are large, but have a limited variety of items. • Items usually displayed in cartons rather than on shelves. • Shoppers bag their own groceries and carry them out. 6.9

Food Cooperatives • Food distribution organizations mutually owned and operated by a group of people. • Members buy food in quantity and do the sorting, unloading, and other work themselves. This keeps costs down. • Some cooperatives are licensed to sell to the public as well as to members. 6.9

Health Food Stores • Offer a wide range of foods, including items seldom found elsewhere. • Foods are likely to be more expensive than in other stores. 6.9

Specialty Stores • Limited to specific items, such as fish, meat, baked goods, delicatessen foods, or ethnic foods. • Prices usually higher than supermarkets, but customers may get personal attention and fast service in return. • May carry food items, such as ethnic staples, not readily found elsewhere. 6.9

Convenience Stores • Fast service. • Usually open early and close late. • Some open 24 hours. • Small size makes shopping quicker. • Do not carry a full line of groceries. • Prices generally higher than supermarkets. 6.9

Farmer’s Markets • Also known as greengrocers. • Specialize in fresh fruits and vegetables. • Selection depends on the area and season. • Locally grown foods can be fresher and less expensive than those in the supermarket. • Some markets are closed during cold-weather months. 6.9

Shopping • Describe grocery shopping techniques. (6.10)

Shopping Techniques • Getting Ready to Shop • Make a list. • Have a budget. • Check supermarket specials and coupons. • Decide where to shop. • EAT SOMETHING!!! 6.10

Be Aware! McDonald’s Deli Milk Eggs Fridge Case Fridge Case Clearance Cokes Pet Supplies New Items Cereal Cleaning Supplies Dry Goods Meat Junk Dry Goods Office Supplies Dry Goods Books New Items Bread Cards Produce Freezer Case Chips / Crackers Junk Freezer Case Cookies / Candy Grocery Store Floor Plan Bakery

Shopping Techniques • Comparison Shopping • Compare brands • National brands • products sold across the country and advertised nationally • Private label, or store brand • Packaged for a particular chain of stores. Usually cheaper than national brands. Nutritional value same as national, but may be different quality. • Generic • plain packaging, less expensive. Quality and appearance may be less appealing. 6.10

Shopping Techniques • Reading labels • list name of product, weight of contents, ingredients listed from most to least, and often the name and address of the manufacturer. Read nutrition facts panel to make healthful food choices. • Unit pricing • the price per ounce, pound, or other unit of measure. Usually posted on shelf near item. If not posted, figure by dividing the total cost of the package by the number of units (ounces or pounds). 6.10

Shopping Techniques • Check the food product dating. • Date used to indicate product freshness. • Three types of dating: • “Sell by” or “pull by” date – last day a product should be sold if the food is to remain fresh for home storage. • “Pack date” – when the food was processed or packaged. • “Best if used by date” tells when the food should be used for best quality. 6.10

Shopping Techniques • Food Quality • Buying Produce • Avoid bruised and wilted produce. • Handle some produce to get a better idea of its quality. • Avoid buying root vegetables with sprouts. • Handle fruits and vegetables gently. 6.10

Shopping Techniques • Buying Protein Foods • Color: bright red beef, grayish pink pork, creamy white to yellow poultry without bruises or torn skin. • Fish should smell fresh and be firm to the touch. • Check the percentage of lean on ground beef packages. • Open egg cartons to check for cracked eggs before you buy. • Buy only as many legumes as you can use within six months. • Legumes: plants in which seeds grow in pods, such as beans, peas, and lentils. 6.10

Shopping Techniques • Buying Dairy Products • Pasteurized: the milk has been heated to destroy harmful bacteria. • Homogenized: the fat particles in the milk have been broken up and distributed throughout the milk. • Check safety seals on milk, yogurt, and cottage cheese. • Choose low-fat cheeses and milk when possible. 6.10

Shopping Techniques • Buying Grain Products • Select products that contain whole grain or bran for more nutrients and fiber. Look for enriched products. • Check cereal labels for sodium, sugar, and fat content. • Check out the varieties of pasta and rice. • Buying Packaged and Convenience Foods • Read labels carefully for fat, sugar, and sodium. • Some are frozen while others are stored at room temperature. 6.10

Being a good consumer doesn’t stop when you finish shopping… make sure you properly store the food you purchase!

Food Storage Techniques • Refrigerator Magnet Assignment • See your Fact Sheet for a study tool • Keep freezer at or below 0°. • Refrigerator should be between 32° and 40°. 6.11

Food and Kitchen Safety

Introduction • More accidents occur in the kitchen than any other room of the home. Most accidents can be prevented with some thought, pre-planning and attention to detail. We will be covering: • How to prevent injuries in the kitchen. • How to prevent food-borne illness. 6.12

Preventing Injuries • Common injuries in the kitchen: • Cuts • Burns & Fires • Electrocution • Falls • Poisoning/Chemical Hazards 6.12

Preventing Cuts • Using knives safely: • A sharp knife is safer than a dull knife. • Use an acrylic cutting board, and cut food away from your body. • If the knife falls, jump back and let it drop. • Never use a knife to open cans or pry lids. • Wash and store knives and other sharp objects separately from other utensils. 6.12

Preventing Cuts • Removing broken glass safely: • Sweep broken glass into a dustpan immediately. • Wipe the area with several layers of damp paper towel to remove glass chips. • Place broken glass and damp paper towels in a paper bag and place the bag in a trash container. 6.12

Preventing Burns • Using cookware safely: • Turn the handles of cookware inward on a range. • Use thick, dry potholders when handling hot pans. • Open lids, like a shield, away from your body to avoid steam burns. • Pull out the oven rack first when removing hot cookware from the oven. • Remember that the heating elements on electric ranges remain hot for a long time after being turned off. 6.12

Preventing Burns • Using a microwave oven safely: • Follow the manufacturer’s instructions, especially for cooking and heating times to avoid burns from overheated foods. • Do not use excessive amounts of time to heat water or liquids to avoid “super heating” (past boiling temperature) which can cause liquids to “explode” under certain conditions. • Follow the manufacturer’s recommendations for appropriate cookware. • Use potholders to remove hot cookware. Heated food and steam can make even “microwave safe” cookware hot. • Never place metal or aluminum products in the microwave! • Open lids or remove plastic wrap away from you to avoid steam burns. • Microwaves should not be operated when they are empty. • The FDA has regulated microwave oven manufacturing since 1971. As long as the microwave oven meets FDA standards and is used as directed it is said to be safe. 6.12

Preventing Fires • Avoiding fires in the kitchen: • Store oils away from the stove. • Wear short or close-fitting sleeves while cooking. • Tie back long hair when cooking. • Keep towels, potholders, paper towels, and other flammable materials away from the stove and oven. • Clean up grease build-up from the stove, oven and the exhaust fan regularly. • Avoid leaving the kitchen while cooking. • Have a smoke detector near the kitchen. 6.12

Preventing Fires • Putting out small fires in the kitchen: • Small Pan Fires • Use a larger lid to smother the flame. • Grease Fires • Use baking soda to put out the fire — water or flour will only make the flames larger. • Clothing Fires • If your clothes catch on fire - Stop, Drop & Roll! • Fire Extinguishers • Always have fire extinguishers or baking soda readily available in the kitchen in case of fires. 6.12

Preventing Electrocution • Operating electrical appliances safely: • Unplug any electrical appliance, like a toaster, before removing food or objects that have become stuck in the appliance. • Unplug electrical appliances from the outlet by grasping the plug, not the cord. • Keep cords away from heat sources or from hanging over the edge of the counter. • Dry hands completely before operating electrical appliances. • Keep electrical appliances away from water. 6.12

Preventing Falls • Avoiding falls, bumps & bruises: • Clean up spills immediately with paper towels. • Keep cupboard doors and drawers closed or shut when they are not in use. • Use a ladder/stool to retrieve high or hard-to-reach objects. 6.12

Preventing Poisoning • Using household chemicals safely: • Keep drain cleaners, household cleaners, and other products which contain poisons in their original containers. • Read all product labels and only use as intended. • Store dangerous products out of the reach of children and pets, and away from food items. • Don’t mix cleaning products together. Mixing some chemicals may cause a hazardous reaction. 6.12

Labels CAUTION Corrosive Avoid Contact Chemical Hazards • Pay attention to the labels: • Hazard • Potentially dangerous. • Flammable • Anything that ignites easily or is capable of burning rapidly. • Use and Care Instructions • Instructions written by manufacturers to inform consumers how to use and care for the product. • Caustic Cleaner • Household cleaner that may burn or corrode the skin on contact. • Poisonous • Capable of harming or killing if ingested. 6.12

Preventing Injury to Children • Childproofing your kitchen: • If you have children under the age of 2 in the house, use a safety gate to the kitchen. • Remove small magnets from the refrigerator to prevent choking accidents. • Put a cover over the garbage disposal switch. • Move household chemicals out of children’s reach and/or put safety latches on all cupboards. • Store knives out of the reach of children. • Teach children about kitchen safety! 6.12

Safety Phone Numbers • Every kitchen should have a list of important phone numbers in case of an emergency. • Safety phone numbers include: • Fire Department • Ambulance/Emergency Medical Care • Family Doctor • Poison Control Center 6.12

Food-borne Illness • A food-borne illness is a disease transmitted by food, the source of which is bacteria, or toxins produced by bacteria. • Symptoms are flu-like including nausea, vomiting, diarrhea, fever, and other reactions, lasting a few hours to several days. 6.12

Food-borne Illness • Some bacteria is safe and commonly eaten, such as yeast in bread, bacteria in yogurt, and mold in blue cheese. • By proper handling of food, illness can be prevented. 6.12

Risky Foods for Food-borne Illness • Risky foods are foods that are most likely to cause food-borne illness. Risky foods include: • Raw meat, poultry, eggs, milk (unpasteurized) and shellfish. • Raw fruits & vegetables which have been processed in unsanitary conditions (especially sprouts and unpasteurized fruit juices). • Cooked plant products like pasta, rice and vegetables. • Unpasteurized dairy products (soft cheeses). • Extra care must be taken to avoid food-borne illness when handling these foods. 6.12

Preventing Food-borne Illness • To fight bacteria that may cause food-borne illness, follow these steps to food safety: • Cookfoods thoroughly to destroys harmful bacteria that may be present in food. • Separatefoods to avoid cross-contamination! • Chill- follow the COOL rules! • Cleanhands, surfaces and produce. 6.12

Preventing Food-borne Illness • COOKfoods thoroughly to destroys harmful bacteria that may be present in food: • Ground Beef - internal temperature of 160° F; should no longer be pink. • Meat & Poultry - Cook until juices run clear. Roasts & steaks to at least 145° F. and Poultry 170° to 180° F. • Eggs - Cook until the yolk and whites are firm. • Seafood - Cook until opaque and flakes easily with a fork. • Leftovers - Reheat quickly at a high temperature. Internal temperature should be at least 165° F. Bring sauces, soups and gravies to a boil. 6.12

Preventing Food-borne Illness • SEPARATEfoods to avoid cross-contamination! • Safely separate raw meat and seafood from other foods in your shopping cart and your refrigerator. • Wash hands, cutting boards, dishes and utensils after they come in contact with raw meat, poultry, eggs and unwashed produce. • Place cooked food on a clean plate. • In the refrigerator, place raw foods in a sealed container to prevent meat juices from dripping on other food. • Wipe up meat juice from all surfaces promptly. 6.12

Preventing Food-borne Illness • Follow these COOL rules: • Keep foods out of the Danger Zone (40° F. - 140° F.) • Thaw foods in the refrigerator or microwave. • A refrigerator can be too full. Cold air must circulate to keep food safe. • CHILL leftovers: • Remember the 2-hour rule - refrigerate foods within 2 hours. • Divide large amounts of leftovers into smaller, low containers for quick cooling. • Use a cooler or ice pack to keep perishable food cold, especially on hot summer days. • When in doubt, throw it out! 6.12

Preventing Food-borne Illness • CLEAN hands, surfaces and produce! • Hands: Wash hands with hot, soapy water. Scrub hands, wrist and fingernails for at least 20 seconds. Rinse with hot water. Dry with a paper towel. Wash hands before and after handling food; and after using the bathroom, handling pets, or changing diapers. 6.12

Preventing Food-borne Illness • CLEAN hands, surfaces and produce! • Surfaces: • Use paper towels to clean kitchen surfaces. • Wash cutting boards, counters and utensils with hot, soapy water. • Wipe up spills in the refrigerator, microwave and stove immediately. • Produce: • Wash raw produce under running water. Use a small vegetable brush to remove surface dirt. • Cut away any damaged or bruised areas. 6.12

What’s Wrong in this Picture? 6.12

Tools of the Trade Kitchen Appliances and Utensils 6.13 6.14

Utensils • Utensils are small kitchen tools. • Without utensils, it would be hard to measure, mix, or prepare food. • Sturdy, well-made utensils will last a long time. 6.13

Types of Utensils • Measuring Utensils • Mixing Utensils • CUTTING AND • CHOPPING UTENSILS • OTHER KITCHEN UTENSILS 6.13

FACS Unit 6: Food and Nutrition