1. Making Wise Consumer Choices Chapter 22

2. Objectives Describe at least 6 types of stores that sell food Explain how advertising, food processing, organic foods and prices can effect consumer choices Use info on food labels to make healthful food choices Evaluate the quality of fitness products and services Identify your consumer rights and responsibilities

3. Introduction You are a consumer You are someone who buys and uses products and services

4. Where to shop for food How do you decide where to buy foods you need? Price Quality Conveniently located Cleanliness Customer Service Variety

5. Types of Food Stores Supermarkets Warehouse stores Convenience stores Cooperatives Outlet stores Specialty stores Roadside stands Farmer’s markets

6. Supermarkets Offer wide range of products Besides food, carry household items, health and beauty products and pet supplies Many have bakery, deli, and butcher depts. Some have pharmacies, banks and cafeterias Pros: consumers selection and convenience Cons: trouble finding products in large store

7. Warehouse stores Offer variety of products other then foods Selections limited Sold in large containers and multiunit packages Pros: Lower prices then supermarkets, stock up Cons: not have enough space to store items, charge membership fees, don’t accept coupons

8. Convenience stores Stock limited variety of food items Pros: stay open longer hours, sell ready to eat foods, easy locations Cons: small variety, higher prices

9. Cooperatives Not open to public Cheaper because group buys in bulk Run by a group of consumers Have to be member May have to volunteer for few hours each month May have to pay annual fee

10. Outlet Stores Sell products made by one manufacturer May have not met manufacturer's standards of quality Sold at substantial discounts No opportunity to compare and select brands

11. Specialty Stores Ethnic markets, dairies, bakeries, butcher shops Specialize in one type of product High quality and very fresh High prices

12. Roadside Stands/ Farmer’s markets Fresh from the field Roadside stand: operated by individual produce grower during growing season Farmer’s market: sell produce from a number of farmers often in a city location Limited hours Produce fresher and lower prices then supermarket

13. Supermarket Trends Becoming larger and focusing more on convenience Examples? Offering pharmacies, financial services, ready to eat meals Adding more non food departments Adding classrooms to educate Rely on demographic data: information about people in the surrounding communities in which the stores are located Helps to tailor the items the store carries to their needs

14. Supermarket trends etc. Self service scanner to save time Electronic Shopping: buying items over internet and having someone shop for you or having goods shipped to home Concern for environment: recycling store bags or offering reusable bags

15. Food Advertising Spend billions to influence your decisions Informational: focus on facts, ingredients, prices and nutrients Persuasive: appeals to human needs and desires for love, approval, fulfillment and happiness – More popular if you drink a certain soda

16. Food Processing Any procedure performed on a food to prepare it for consumers Canning with preservatives to last Pasteurizing milk kills harmful bacteria Bleaching flour makes it whiter and more appealing Adds to cost of foods Cause a loss of nutrients – Refining grains takes out nutrients but they are somewhat enriched to put back in

17. Food Additives Substances added to food products to cause desired changes in the products FDA: Food and drug Administration regulates GRAS: generally recognized as safe list – Includes sugar, salt, and about 700 other substances – Manufactures can freely use these ingredients Most packaged foods have additives to preserve, enhance color or texture, improve nutritional quality, aid processing

18. Organic Foods Foods produced without the use of synthetic fertilizers, pesticides or growth hormones Over 50% higher in price Not proven to be more nutritious

19. Food Prices Biggest factor when shopping for food Comparison shopping: assessing prices and quality of similar products

20. Use Unit Prices Product’s cost per standard unit of weight or volume Example: cereal might tell you cost in cents per ounce, milk might be cents per quart Located on tags attached to the shelves Use to compare different brands, sizes, forms

21. Compare Brands National Brand: products are distributed and advertised through the country by major food companies – Generally considered “high quality” – Prices higher to cover advertising Store brand: sold only in specific chains of stores – Not advertised so cheaper prices, usually comparable quality Generic Products: unbranded, plain and simple package, usually not the best quality If you are going to cut up canned peaches for a salad anyways, get the generic or store brand, don’t need all pieces to be same shape

22. Use shopping List Helps avoid impulse buying: unplanned purchases Plan out meals and make ingredient lists Organize by location in store

23. Control Food Spending Use advertised specials Buy foods in season Avoid overbuying if things spoil quickly Avoid items that are individually packaged, more packaging adds to cost, ex-juice Pre-cut items cost more Be aware of methods stores use to make you buy!

24. Using Food Labels Regulated by the FDA and USDA for meat Federal law requires info on all labels: – Name and form of food – Name and address of manufacturer – Packer or distributor – List of ingredients – Nutrition Panel – Few exceptions: local baker, deli foods, donated foods, small packages like gum, but have to provide phone number in case of questions

25. Ingredient Listing List ingredients in descending order by weight Flavorings, color additives, some spices must be listed by common names Want to know that canned beef stew has more beef then any other ingredient Avoid substances they are allergic to Religious or Cultural reasons – Vegetarian soup may still contain beef broth

26. Health Claims Be careful about words such as “light” or “low fat” Regulated… see pg. 384 in book

27. Serving Labels Serving size must be stated in common household terms Based on the amount of food most people eat at one size Same for all foods in same general category so you can compare nutrients If you eat 2 servings of the make sure you double the calories listed on the label Also useful to know how many serving sizes in one container, helps to comparison shop

28. Modified Labels Some foods with no labels, some stores have notebooks or posters, can look info up online – Fruits and veggies – Some meats and poultry

29. Product Dating Federal govt does not require food products other then infant formula and some baby foods to be dated Manufacturers voluntarily use several types of dates: – Sell by date: recommends how long grocers should keep product on shelf – Use by date: last day the manufacturer recommends using the product for peak quality – If stored properly they could be Ok after date

30. Being a consumer of fitness products Unlike food, physical fitness products and services are wants, not needs in most cases Only required items are sturdy shoes and loose comfortable clothing for exercise Still must learn product info and quality

31. Shopping for apparel Designed to meet specific needs of activity Some companies have “high tech” apparel What garment features are most important to you and compare prices Shoes: – Provide support, flexible and lightweight, no sore spots – Absorbent socks will pull moisture away and provide cushion as well Outfits you choose based on activity

32. Shopping For Equipment Safety gear is most important fitness purchase you will make – Bicycle helmets – Wrist guards – Choose sturdy items that will withstand injury Home equipment – Compare various pieces of equipment – Read consumer articles – Study features on the labels – Talk to salespeople

33. Ask yourself questions How often will I use this equipment? More you use, more quality becomes an issue What safety features foes the equipment have? Minimize cuts and falls Are clear instructions for proper use? Explain how to assemble and use? How good of a workout will I get from this equipment? Meet fitness goals? Can I vary the intensity of exercise easily? Will the equipment fit in the available floor space? Fold up to save space? How sturdy is equipment? Max weight? Springs heavy duty? Will equipment run smoothly? Will machine fit body? Is noise level acceptable? What type of warranty or guarantee does it come with?

34. Choosing exercise videos Far less expensive then joining gym Meet goals- strength training or flexibility or cardiovascular? Consider renting or checking out at library before you buy? Do you like music and instructor? Should include warm up and cool down periods Should encourage to work out at own pace Always use mat or carpet Stay in your target heart rate zone

35. Hiring a personal trainer Ask about his or her credentials Certification and Registration are recommended Certified in CPR Ask for references to call Should be able to design a safe program designed for your individual needs Ask about rates before signing contract

36. Selecting a health or fitness club Weigh cost and conveniences Pleasant non threatening atmosphere Ask about instructors credentials Evaluate equipment and services offered Cleanliness of locker rooms, saunas and hot tubs Cost of membership Ask about extra costs or package deals Conveniently located with hours that fit your needs Work out there many times before committing and signing a contract

37. Your consumer rights Right to safety Right to be informed Right to choose Right to be heard

38. Making a complaint First step- go back to where you purchased, ask for refund or replacement Call manufacturer- have packaging available to give more information Contact appropriate gov. office such as FDA or CPSC (consumer product safety commission) Make complaint to BBB