Building the Convenience Sandwich Convenience Foods 2.04 B_1

CONVENIENCE FOODS (PROCESSED FOODS) Processing Helps: Keep perishable foods from spoiling by destroying or by slowing down the growth of harmful microorganisms. Convenience Foods have been: Canned, frozen, cured, dried or freeze-dried Convenience Foods are: Those that have been completely or in-part commercially processed. CONVENIENCE FOODS (PROCESSED FOODS)

By following label directions: 1 By following label directions: 1. Enables the inexperienced cook to quickly prepare tasty, nutritious meals with confidence. 2. Does not require special skills or equipment. 3. Gives clues on eating a healthier, balanced plan. Convenience Foods can be stored: At room temperature for longer periods of time than “fresh” foods.

DISADVANTAGES: 1. Higher cost. 2. Nutrient loss during processing. 3 DISADVANTAGES: 1. Higher cost. 2. Nutrient loss during processing. 3. Higher amounts of fat, sugar, sodium and calories. 4. May contain preservatives 5. May lack appeal of homemade 6. Packaging may not be good for environment. ADVANTAGES: 1. Saves time and energy 2. Shorter time and ease lets families eat at home more often. 3. Foods are sold year-round 4. Inexpensive way to add variety and creativity. 5. Can adjust for healthier options.

Following label directions helps: 1. Ensure successful food preparation. 2. Avoid frustration. 3. Avoid wasting ingredients and money. 4. Allows one to combine convenience with basic “fresh” ingredients for easier and quicker meal preparation. Classification of label information: 1. Yield 2. Ingredients plus amounts 3. step-by-step directions 4. Container size and type 5. Temperature and time