1 / 12

Choosing Convenience Foods

Choosing Convenience Foods. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today . McGraw Hill-Glencoe. 2004. Convenience Foods. Food commercially prepared to make it easier to store and use

quincy-landry
Download Presentation

Choosing Convenience Foods

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Choosing Convenience Foods FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

  2. Convenience Foods • Food commercially prepared to make it easier to store and use • Foods processed for longer shelf life • Reduced meal preparation time • Sliced bread, bottled salad dressing, nonfat dry milk, shredded cheese, frozen cut-up vegetables, boxed macaroni and cheese, Hamburger, Chicken, and Tuna Helpers

  3. Manufactured Foods • Product developed to serve as a substitute for another food • Developed to meet special nutritional needs or provide low-cost alternatives • Types: • Analogues • Egg Substitutes • Formed Products

  4. Analogues • Foods made from vegetable protein and processed to resemble animal foods • Made from textured soy protein (TSP), tofu, vegetables, or grains • When flavored and processed, made into breakfast links, meatless burgers, pot pies, hot dogs

  5. Generally low in fat and cholesterol • TSP can be purchased as granules to make own meatless dishes

  6. Egg Substitutes • Manufactured foods made from egg whites with other ingredients added • Little or no saturated fat and cholesterol • Sold in freezer or refrigerator sections; can buy ready-to-cook and ready-to-eat foods made with egg substitutes

  7. Formed Products • Food made from inexpensive food source processed to resemble a more expensive one • Surimi – white fished flavored and shaped to resemble lobster or crab; prices lower than replaced foods; must be labeled “imitation” and can’t be called by the name they replace

  8. Manufactured foods substituted for more expensive ingredients in convenience products

  9. Pros and Cons of Convenience Foods • Every day 30 new foods appear on grocery shelves • Con – cost – every additional step in processing adds to cost; ready made meatloaf costs double the cost of regular ground beef; serving of cut-up chicken higher than price of a whole chicken

  10. Nutrition – processing destroys nutrients; convenience foods higher in sodium, sugar, and fat

  11. Look for foods that are low in sodium, fat, and sugar • Choose frozen plain vegetables rather than canned • Use ready-to-eat and ready-to-cook foods sparingly – high sodium and fat

  12. Meal Appeal – processing affects flavor, color, and texture; additives used to make final product resemble its fresh counterpart

More Related