Buying and Storing Food

1. Buying and Storing Food

2. Get Ready to Shop • Make a list • Family Food Dollar • Decide Where to Shop

3. Making a List • Grocery Lists help you forgetting things when you go shopping • Keep a running list of grocery items you need between trips • Plan meals weekly so you know what you need to buy • Keep track of staples – foods you use often ( milk, eggs, bread) • Organize your list- group food into categories ( dairy, canned goods, meats)

4. The Family Food Dollar • Most have a food budget • Being organized helps you stay within your budget • Check for supermarket specials in the newspaper • Plan menus around specials • Clip coupons- though sometimes they still may not be the best buy • Shop on a full stomach- you will buy extra food when you are hungry

5. Deciding Where to Shop • Where you live will affect where you shop • City- have choices • Town or rural- limited • Choices can be- supermarkets (Walmart), warehouses (Sams), specialty stores (Riley’s bakery), seasonal farmer’s market, and convenience stores (Minit Mart) • Most carry a variety of foods at different prices • Can have online computer shopping- food delivered to home • Services can add to cost of food

6. Shopping for Food • Store Layouts and Displays • Comparison Shopping • Compare Brands • Read Labels • Use unit pricing • Check Food Product Date

7. Store Layouts and Displays • Keep your shopping list handy • Cross items off as you put them in the cart • Use a calculator to keep track of spending • Refrain from impulse buying- stores use displays to try and get your attention • Sometimes items on display are for sale, but not always • Popular items are placed at eye level • Slow, relaxing music is played to encourage taking time and buy more • Food samples • By sticking to the shopping list and being aware of the techniques you will less likely impulse buy

8. Comparison Shopping • Take time to comparison shop • You can be sure you are getting what you want at a fair price • Its important to know about: • Labels • Pricing • Freshness • Quality

9. Comparing Brands • National Brands • Sold across the country • Advertised nationally • Private label or store brand products • Packaged for a particular chain or stores • Usually lower than national prices • Maybe difference in quality but nutritional value is the same • Generic products • Plain packages • Less expensive • Appearance and quality not appealing; nutritional value same

10. Reading Labels • Let’s you know what is in package • Find important consumer and nutrition information • Give you the name of product, weight of contents, ingredients, name and address of manufacturer • Look at the nutrition facts panel

11. Unit Pricing • Easy to compare cost of products in different sized packaging • Unit prices may be posted on shelf near item • If it isn’t listed you can still calculate it • Divide total cost by number of units

12. Checking the Food Product Dating • Date used to indicate the product freshness • Three types of dates will be listed on products: • Sell by/ Pull by : last day it should be on shelf to remain fresh for home storage • Pack date: when it was packaged or processed • Best if used by: when it should be used for best quality

13. Food Quality • Buying Produce • Buying Protein Foods • Buying Dairy Products • Buying Grain Products • Buying Packaged and Convenience Foods

14. Buying Produce • Avoid bruised or wilted produce- passed its freshness or not handled properly; nutrients are lost • Handle some produce to get a better idea of quality- should feel heavy, solid, crispy • Avoid buying root vegetables with sprouts-sprouts show age • Handle fruits and vegetables gently- keep from bruising

15. Buying Protein Foods • Color- sign of freshness- bright red beef; grayish pink pork; poultry- creamy white or yellow without bruises or torn • Fish- smell fresh, firm, be iced and refrigerated • Percentage of lean on ground beef packages is clue to fat content, Ground round is usually the leanest • Buying eggs- choice of size and grade; open cartons to check for cracked eggs • Legumes- buy only as much as you need within 6 months; look for firm, clean legumes of uniform size and color

16. Buying Dairy Products • Fresh milk- whole milk and milk with lower fat content • Nutrient content the same except for fat • Check safety seals – if broken don’t buy • Check cheese labels carefully and choose low-fat varieties when possible • Milk will have words- • Pasteurized- heated to destroy harmful bacteria • Homogenized- fat particles broken up and distributed through the milk

17. Buying Grain Foods • Read labels- buy the type of grain best suited for your needs • Select grain products that contain whole grain or bran- more nutrients and fiber • Check cereal labels- sodium, sugar, and fat content • Check out varieties of rice and pasta- brown/ white; instant/ cook; shapes/ sizes; cooking time; refrigerated

18. Buying Packaged and Convenience Foods • Can be part of a healthful diet • Many are high in fat, sugar, sodium, READ LABELS • Can buy already prepared: • Main dishes • Side dishes • Snacks • Entire meals • Frozen/ room temp/ heated in microwave

19. Storing Food • Store it at the right temperature • Put frozen foods away first • Then put refrigerated foods up • Then cans and boxes on cabinets and shelves • Refrigerator temperatures should be 32 to 40 degrees F; Freezer- 0 degrees F or below • Put a thermometer in both to check temperatures