8.01

1. 8.01 Making wise food selections The ART of meal planning & shopping!

2. Preparing to Shop • Plan meals. • Make a grocery list. • Check what you already have. • Compare prices. • Decide what type of store to go to. • Read labels.

3. Planning Meals • Nutrition- include all food groups • Meal Appeal- based on: • Color • Shape • Temperature • Texture • Taste/flavor

4. Aesthetics Include 5 aspects: • Color • Foods should be at least 3 colors. • Texture • Mouth feel should differ for different foods (imagine a meal of baby foods). • Flavor • Should compliment, not compete. • Taste • Pleasing taste=Pleasing meal. • Temperature • Should vary throughout the meal. BreadSaladSoupMain CourseCoffeeDessert

5. COLOR

6. TEXTURE

7. FLAVOR

8. SHAPE

9. TEMPERATURE

10. Grocery List • Create a list based on the menu. • Check to see what you already have and cross it off the list. • Arrange list by sections in grocery store to save time. • Buy only what is on the list.

11. Create a grocery list for… • Broccoli • Sweet Tea • Sugar • Tea bags • Banana split from scratch • Vanilla ice cream • Bananas • Walnuts • Caramel syrup • Chocolate syrup • Whipped cream • Chocolate chips • Spaghetti and sauce • Garlic Bread from scratch • Butter • Garlic powder • Loaf of French bread • Salad from scratch • Spinach leaves and romaine lettuce • Onions • Parmesan cheese • Croutons • Dressing

12. Staples • Items that are regularly stocked at home. • Should always be on hand in your house. • Ex. Flour, sugar, spices, eggs, milk, bread, butter

13. Types of Stores • Convenience Store: small selection of limited items, usually more expensive. Ex. 7-11 • Specialty Store: specializes in one type of food product. Ex. fish market, butcher • Supermarket: sells a large variety of products related to food. Ex. Harris Teeter, Lowe’s • Warehouse Club: sells items in bulk for a lower unit price. Ex. Sam’s Club, Costco

14. Price Comparison • Unit Pricing: the price per unit (oz., liters, ect.) in a package. • Unit price = total cost ÷ total amount in package. • Ex. $3.69 / 15.2 fl. oz. = 24.3¢

15. Which is the better value? • Ketchup: 32 oz. for $2.88 or 14 oz. for $1.70? • 2.88 ÷ 32= $.09 per oz. • 1.70 ÷ 14= $.12 per oz. • Yogurt: 32 oz. for 3.96 or 6 oz. for $.57? • 3.96 ÷ 32= $.123 per oz. • .57 ÷ 6= $.095 per oz.

16. Generic Brands • Buying the generic or store brand: often just as good as the national brands • How many national brands can you name? How many store brands? $.85 $.79

17. Brand Name vs. Generic Brand

18. Open Dating Pull date: tells the last date the can may be sold as fresh, A.K.A. Sell by Expiration Date: when a food usually becomes unfit to eat

19. Nutrition Labels • Serving Size • Amounts in Food • Percentages based off of an “average” adult’s needs • Ingredients listed by weight from most to least

20. Food Package Labels Include… • Name of product: • ex. Go-Gurt • Generic name of product: • ex. vanilla yogurt • Amount in Package: • in oz., liters, etc. • Universal Product Code: • Symbol read by a laser to help stores track inventory.

21. Food Package Labels • Find name, generic name, and amount.

22. Is it Okay?

23. Preparing Meals: Scheduling • Time Schedules- plan what will be done, how long it will take, and when it will be done • Work backward from the time you want to serve the food so that everything is ready at the same time.

24. Scheduling • Your Meal: rice 20 min., baked chicken 45 min., steamed vegetables 10 min. • When should you start cooking if you want to eat by 6:00 pm? • 6:00 minus 45 min. = 5:15 • When would you start the rice? The vegetables?