1. CONSUMERISM

2. LABELS A. Brand Name B. Identifying Statement C. Net Weight or Content
D. *Artificial Coloring
E. Name & Address of Manufacturer
F. *Ingredients (Largest amt. to Smallest)
G. *A Picture of Food is Not Required

3. 2. *Percent Daily Value is based on 2000 calorie diet.
3. *Nutrition facts are required for claims made, i.e. 9 essential vit. and minerals.

4. 4. NUTRITION ON LABEL
A. Serving or portion size must be consistent with federal standards.
Calories from fat/serving.
Give % daily values fat, <300 mg cholesterol, <2400 mg sodium, CHO (fiber).
D. Vit. A & C, Calcium, Iron.

6. 5. UPC - Universal Product Code
A. Accurate Inventory.
B. Speed Check Out.
C. Save Time Up-Dating Prices.

7. 6. LABEL TERMS
A. *Low in: Could be eaten frequently w/o exceeding recommended amts. i.e. fat, cholesterol, sodium, calories. No more than 3 gr. fat.
B. *Reduced, less or fewer: At least 25% less of something.
C. *Good source of: %.
D. *High Source of fiber: at least 20% (5 gr.)
*Juice: Must be 100% juice.
Organic : Farm where food is produced must be inspected to make sure all the USDA organic standards are being met.

8. 7. Dates on Labels
A package date does not guarantee quality, that depends on how the food is handled.
The “sell date” indicates last date product should remain on store shelf - *use within a reasonable amt. of time if today’s date is the sell by date.
“Use by date” recommended date to use by- beyond product may be safe, quality goes down.
“Open date” Gives consumer an idea of how long product can remain wholesome and safe.

9. 8. Unit Pricing Figure price per unit: $ / unit
$2.50/128 oz. = price /oz cents/oz.
.75/40 oz. = cents/oz.
Uses? Compare Brands and dif. Size packages or container of same brand.
Cost per serving: cost/serving
2.49/3 servings = .83/serving

10. 9. Name vs. Store Brands
A. Store Brands – labels for chains of stores. Usually less expensive often same quality.
B. Check unit pricing of brands to compare.
C. Buy for intended use – store brands w/ lower quality & appearance may work where appearance isn’t a major factor.

11. ADVERTISING STRATEGIES
A. Impulse buying – most profitable items at eye level to encourage buying – end isle displays.
B. Multiple Pricing 3/$1.00 or 4/$5 encourage buying more.
C. Celebrity Endorsement – Often do not use the product.

12. D. Brand Recognition – shop for brand instead of product
exp. Kleenex vs. Facial Tissue
Pam vs. Vegetable Spray.
E. Positive Images – Associate Product with image.
F. Coupons – Use when final cost is less than comparable brands.
G. Rebate Coupons often require original receipt & proof of purchase. Sometimes hard to track – need time and postage.

13. H. Loss Leaders – Get you in the store. I. Advertisement
Basic Needs – security, self esteem, acceptance
Claims – if the claim is too good to be true, it probably is.
Specials – buy one get one free.
Samples – free.

14. 11. Convenience Foods
A. Definition: May be prepared or semi-prepared. Prepared to save steps towards consumption.
B. Cost: Generally higher.
C. Time: Save time, but consumer will pay for service of preparation.
D. *Additives: Protect flavor, color, texture
E. *Generally higher in fat and sodium

15. Why Do We Use Convenience Foods?
Busy
Easy…especially nice for children or elderly
Skill level…Especially nice for inexperienced cooks
Less preparation time… Worth it for my time
Reduced planning, buying and storing of ingredients.
Storability – usually keeps for extended time.
Fewer leftovers
Fast easy cleanup

16. 12. Thought questions…
What has technology and industry done to our food to try to make it quick, convenient, convenient and cheap?
What have we given up at home by not making meals from scratch?
Do convenience foods ‘help’ or ‘hurt’ your family?

17. 13. What are some convenience foods used regularly by individuals in your family as they prepare meals? Do you know how much it would cost to make that same item from scratch or homemade?

18. Some Convenience Foods Cost Less
Mass production and distribution are often more cost efficient.
Transportation is cheaper for packaged foods, especially in concentrated form.
Orange juice concentrate is much less expensive to buy frozen than make fresh.
Original purchase costs take advantage of bulk prices and seasonal production.
Less spoilage and waste occur with packaged convenience items

19. Let’s Compare a Pizza!
Making pizza from scratch can cost about 97¢ / slice (eight slices to a pizza).
Purchasing it ready-to-cook from the deli case at the grocery store or take-and-bake can cost about $.75 to $1.75 / slice.
Depending on the brand, it may be in the freezer section of the grocery store for about 40¢ / slice.
These are all less expensive options than a fast-food place, which is about $2.25 / slice.

20. 14. Make Your Food Dollars Count $$
Convenience foods may cost more than the same foods you make at home. Choose them carefully.
Compare the cost of common convenience foods. Is extra convenience worth the extra cost?
Homemade vs. frozen dinner
Homemade vs. bakery
The more done to foods by someone else, the more you pay.
Make your own convenience foods
Leftovers are one key to convenience…package like a TV dinner. 
Plan and make your own mixes…pancake, muffin, etc.

21. High Cost Convenience Foods
Frozen vegetables with sauce
Coating mixes
Carry-out or deli items
Frozen entrees or dinners
Instant hot cereals
Salad mixes
Pre-cut fruits or veggies
Fresh pasta
Fancy bakery items
Ready-to-use frosting
Frozen pancake batter
Meat “helpers”
Seasoned rice

22. Low Cost Convenience Instant nonfat dry milk
Frozen juice concentrate
Cake and pancake dry mixes
Canned vegetables and fruits
Plain frozen vegetables
Instant mashed potatoes
Spaghetti sauce
Rotisserie chicken
Instant nonfat dry milk
Macaroni and cheese dry mix
Canned condensed soups
Frozen French fries
Bread, crackers, rolls
Brownie mix

23. 15. Shopping Guidelines
A. Comparison Shopping – Comparing unit prices and cost/serving
B. Shop Alone
C. Avoid Shopping when hungry
or tired.
D. Avoid impulse buying
(items you didn’t plan on or
don’t need)
E. Limit Shopping Trips to once
a week or less.

24. F. Make a list – Group like items together w/ layout of store G
F. Make a list – Group like items together w/ layout of store G. Avoid damaged goods H. Check Dates I. Avoid convenience stores J. Take Adv. of sales of frequently used items

25. Avoid Crowds. Shop when store traffic is light—early morning or late in evening.
Look high and low. The most expensive items are usually displayed on shelves at eye level.

26. 16. Eating Out
A. Fast Food: Meals higher in fat and salt compared to home-prepared.
B. Portion sizes: Larger encourage overeating.
C. Budget: On a limited budget reduce amt. of food eaten out to save money.

27. Spending Record
Keep a record including food purchased outside of home as well as food prepared at home.