Consumerism

Food Labels

Components of a Food Label Nutritional Facts Ingredient List Daily % Values Serving Size Nutritional Facts Must include facts if any nutritional information or claims are made. Examples – provides 9 essential vitamins and minerals Ingredient List Will always be listed largest amount to the smallest amount. Daily % Values Indicates the percent of nutrients the product contains. Fat, cholesterol, sodium, total carbohydrates. Label is based on 2000 calorie diet. Serving Size Must be consistent with federal standards

Additional Label Requirements Identifying statement or name Net weight or net contents Artificial coloring Flavoring and preservatives

Additional Label Requirements Name and address of manufacturer Packer or distributor Special information that affects people with health problems

Additional Label Requirements Approximate number of calories in a gram of carbohydrate, protein and fat. UPC (universal product code) on label Asterisk * Some labels may tell the approximate number of calories in a gram of carbohydrate, protein and fat. Purpose of UPC (universal product code) on label – accurate inventory, speed the check-out process, save time updating prices. Asterisk* -- exception to what is stated in larger print. read the small print for any information with an asterisk. Such information may give exception to what is stated in larger print.

Food Label Terms “Low in” Can be eaten frequently. “Reduced”, “Less”, or “Fewer” At least 25% less of something. “Good Source of” Contains 10-19% of the daily food value Low in The food could be eaten frequently without exceeding recommended amounts. i.e. fat, saturated fat, cholesterol, sodium or calories. Low in fat means that one serving has no more than 3 grams of fat. Reduced, Less, or Fewer The food must have at least 25% less of something (fat, calories, sodium) than a comparison food. The term reduced is used when the food has been nutritionally altered. Good Source of One serving of the food contains 10-19% of the daily food value for a particular nutrient.

Food Label Terms “Organic” and “Natural” Have not been defined by law. “High Source of Fiber” At least 20% from fiber. “Juice” Must be 100% juice. Organic and Natural Have not been defined by law. High Source of Fiber At least 20% from fiber. Juice Must be 100% juice. Products using the terms fruit drink or fruit beverage may contain less than 10% fruit juice.

Dates on Labels Sell Date Last day to be in stores. Use By Date Date to use product by while at peak quality. Sell Date Indicates the last day the product should remain on the store shelf. Allows a reasonable amount of time for home storage/use after that date. May also say “sell by (date) or best if purchased by (date)” Examples – dairy products, cold cuts. Use By Date Recommended date to use the product by while at peak quality. Product may still be safe to eat after the date has passed. Quality will start to go down. Examples – breads, cereals, dressings.

Dates on Labels Open Dating How long stores can display the product for sale. Consumer know the time limit to purchase or use product at its best quality Expiration Date The last date a food should be eaten or used. Open Dating "Open Dating" (use of a calendar date as opposed to a code) on a food product is a date stamped on a product's package to help the store determine how long to display the product for sale. It can also help the purchaser to know the time limit to purchase or use the product at its best quality. It is not a safety date. After the date passes, while not of best quality, the product should still be safe if handled properly and kept at 40 °F or below for the recommended storage times listed on the chart (see below). Expiration Date The last date a food should be eaten or used. Last means last -- proceed at your own risk.

Budgeting and Shopping Strategies

Establish a Food Budget How to set up a food budget: Keep a spending record for 3 months. Record all the money you spend on food in and out of the home. Stick to your budget!! How to set up a food budget: Keep a spending record for 3 months. Record all the money you spend on food in and out of the home. Stick to your budget!!

Shopping Strategies Create a categorized shopping list Take calculator Avoid shopping hungry or tired Shop alone Create a categorized shopping list Makes your shopping more organized and easier to complete Take calculator Helps you keep track of what you spend while you shop. Avoid shopping hungry or tired You will spend more money if you shop hungry or tired. Shop alone You will save money shopping alone. No children telling you they want this and that.

Advertising Strategies Beware of loss leaders Impulse buys Layout of store Shelf placement of items Beware of Loss leaders They get you into the store to purchase the bargain and often end up buying extra items. Impulse buying Items you did not intend on buying Most popular and profitable items are at eye level to encourage buying End isle displays Layout of store Set the most sought after items in the rear of the store. This forces shoppers to walk past other items that may be purchased on impulse. Shelf placement of items Place more popular brands and more expensive brands at eye level

Advertising Strategies Coupons Offered on national brands Final cost is less Try new products Purchase unneeded item Rebate coupons Coupons usually offered on national brands; check cost of other brands to compare. Use coupons when the final cost is less than other comparable brands/products. Coupons are often used to get consumer to try new products. Consumer often purchase items they don’t use/need because of the coupon incentive. Rebate coupons – often require original receipt and proof of purchase. Hard to sometimes track; additional time and postage incentive.

Unit Pricing/Cost Per Serving How much the item costs per unit/serving Total price divided by the number of units/servings. Listed on the store shelf. Define: Price per unit – ounce, quart, pound or other unit to show the best value. How to figure out: Unit price/cost per serving = total price divided by the number of units/servings. Where to find on label: Unit pricing is often figured and listed on the store shelf.

Unit Pricing/Cost Per Serving Compare brands and sizes Largest package isn’t always the least expensive. Will you use it before the expiration date? Unit pricing is a way to compare brands and also different size packages/containers of the same brand. Largest package isn’t always the least expensive per unit/serving size. Larger package even if it is cheaper per unit not always best buy if the product isn’t going to be used before the expiration date or spoilage.

Practice Unit Pricing Which is the better buy? 7-pack of plastic rings for $0.77 8-pack of plastic rings for $0.80 A 4-pack of wooden boxes costs $4.60. What is the unit price? $1.15 per box Answer: 8-pack of plastic rings for $0.80* Answer: $1.15 per box

Practice Unit Pricing Which is the better buy? 7-pack of ice cream bars for $1.12 9-pack of ice cream bars for $1.53 A 6-ounce tube of paint costs $15.42. What is the unit price? $2.57 per ounce Answer: 7-pack of ice cream bars for $1.12 Answer: $2.57 per ounce

Practice Unit Pricing Which is the better buy? 4-pound bag of oranges for $5.88 6-pound bag of oranges for $8.34 A 2-foot piece of copper pipe costs $1.30. What is the unit price? $0.65 per foot Answer: 6-pound bag of oranges for $8.34* Answer: $0.65 per foot

National Brands vs. Store Brands Store brands usually less expensive and often same quality. Check unit pricing to compare. Buy for intended use. Store brands usually less expensive and often same quality; often manufactured by a national company. Check unit pricing of brand to compare. Buy for intended use – store brands that have lower quality and appearance; may work for food products where appearance isn’t a major factor.

Convenience Foods Food products sold prepared or semi-prepared. Come in many forms Higher cost Saves time Convenience foods are food products sold prepared or semi-prepared. Convenience foods come in many forms – Canned, dried, frozen or fresh Generally the more the food is processed/prepared the higher the cost. Save time but consumer will pay for the service of the preparation. When taking into account the cost of time, some convenience foods are worth the added cost.

Convenience Foods Reduce these foods to save money Most contain food additives Higher in fat and sodium content Cost of packaging On a limited budget reducing the amount/type of convenience foods can save money Most contain food additives Generally convenience foods are higher in fat and sodium content Cost of packaging is also added into the total cost of the convenience food.

Eating Out People are eating out more. Greater variety of foods available. Higher in fat and salt. Portion sizes may be larger. Reducing the amount of food eaten out can save money. More and more meals are eaten outside the home or prepared and brought into the home. Greater variety of types of foods available; keep in mind the MyPyramid and Dietary Guidelines. – Fresh Salads, Fruits, etc. Fast food meals often are higher in fat and salt than home-prepared meals. Portion sizes may be larger which often encourages overeating On a limited budget reducing the amount of food eaten out can save money.

Summary Become a better consumer by understanding what information is on food labels. Be careful with your money. Budget wisely. Be cautious of advertising strategies. Understand how unit pricing works. Know what types of brands of foods are available. Evaluate if convenience foods and eating out is right for you and your budget.

Next Two Class Periods Foods Label Lab Make Calzones and create a label for your food. Comparison Lab Homemade vs. Convenience foods.