Chapter 12 The Smart Consumer

2. Chapter 12The Smart Consumer Part 2 The Management of Food

3. Objective • Evaluate store features to decide where to shop for food. USDA

4. Types of Stores • Supermarkets • Discount supermarkets • Twenty-four hour convenience stores • Specialty stores • Outlet stores • Food co-ops • Farmers’ markets • Roadside stands USDA

5. Customer services Cleanliness Convenience Courteous, helpful employees Variety Prices Fresh dairy, meat, and produce Which of these store features is most important to you? Store Features USDA

6. Electronic Shopping Some consumers opt to shop for groceries online. They usually pay subscription fees, delivery charges, and a percentage of their total bills for this service. However, they feel it is worthwhile to avoid the time and effort required to shop in a food store.

7. Objective • Identify factors that affect food costs and comparison shop to decide what foods to buy.

8. List items as you run out of them at home. List items needed to make selected recipes. Check staple supplies and add those that are running low. Add advertised specials that meet your needs. Organize list in categories that match store layout. Stick to your list when shopping. Using a Shopping List USDA

9. Factors That Affect Food Costs • Promotions • Grades • Brands • Packaging USDA

10. Unit pricing is a listing of a product’s cost per standard unit, weight, or measure. It is a helpful resource for comparison shoppers who want to compare the cost of different forms of products quickly and easily. When comparing products, why should you not assume the product with the lower price is the better buy? Using Unit Pricing

11. Organic Foods Organic foods are foods produced without the use of synthetic fertilizers, pesticides, or growth stimulants. Foods labeled organic must meet standards set by the USDA. Organic production methods often cause organic foods to cost quite a bit more than nonorganic products. USDA

12. Shopping Tips • Read labels. • Compare brands and prices. • Take advantage of specials. • Avoid impulse purchases. • Avoid crowded stores. • Do not shop when you are hungry. • Shop alone. USDA

13. Objective • Use information on food product labels to make informed decisions about the foods you buy.

14. Nutrition labeling includes the following information: serving size servings per container calorie information nutrients percent Daily Values What information on the Nutrition Facts panel interests you most? Nutrition Labeling

15. Open dating is a system of putting dates on perishable and semiperishable foods to help consumers obtain products that are fresh and wholesome. Manufacturers use four types of dates. Pack date – day food was packaged Pull or sell date – last day a food should be sold Expiration date – last day a food should be used Freshness date – last day food is at peak quality Open Dating Best if used by OCT 24

16. On September 10, you shop for cheese slices, which you use only occasionally. King brand has a pull date of NOV 5 and provides 340 mg sodium, 2 g carbohydrate, and 8% vitamin A. Best brand has a pull date of SEPT 29 and provides 280 mg sodium, 1 g carbohydrate, and 6% vitamin A. Other nutrients and the price are the same for both products. Use label information to decide which you will buy. Apply It!

17. Objective • List sources of consumer information.

18. Sources of help for problems with food products include food stores product manufacturers Food Safety and Inspection Service (FSIS) Food and Drug Administration (FDA) government health departments Better Business Bureaus (BBBs) Help with Consumer Problems USDA

19. Key Question How can you use consumer resources to make wiser decisions when you shop for foods?

20. Other Questions to Consider • What are some trends in supermarkets today? • What are food additives and why are they in foods? • What is a universal product code and what is its function?