1. Convenience foods vs. Homemade

2. STANDARD 3 Apply budgeting and consumerism skills to manage food costs.
 Objective 1: Students will practice consumerism and budgeting skills related to food. a. Establish and apply a budget as it relates to food.
b. Apply shopping strategies
• Create a categorized shopping list
• Take calculator
• Don’t shop when hungry or tired
• Shop alone
c. Identify shopping guidelines and advertising strategies
• Loss leaders
• Coupons/rebates
• Impulse buys
• Layout of store/shelf placement
• Package dating
• Calculate unit pricing/cost per serving
• Interpret package information
d. Discuss name brands versus store brands
e. Compare and contrast the use of convenience foods in relation to nutrition, use of time and money.

3. Objectives: The student will: Apply budgeting and shopping strategies:
Identify advantages and disadvantages of convenience foods.
Compare the use of convenience foods and eating out.

4. THREE LEVELS OF CONVENIENCE
BASIC – canned, frozen, or dried foods with one or very few ingredients; instant potatoes, frozen juice concentrates, and canned vegetables
COMPLEX – several ingredients with more time-saving processing; these often cost more than homemade—ready-to-use frosting, frozen waffles, and frozen entrees
MANUFACTURED – cannot be made at home, relatively expensive because of production technology--carbonated beverages, instant breakfast, and ready- to-eat cereals

5. Some Convenience Foods are Cheaper than Homemade because:
*mass production and distribution are more cost effective
*transportation is cheaper for packaged foods, especially in concentrated form
*original purchase costs take advantage of bulk prices and seasonal production
*less spoilage and waste occur with packaged convenience items

6. ADVANTAGES OF CONVENIENCE FOODS
less preparation time
reduced planning, buying and
storing of ingredients
fewer leftovers
more variety, especially for
inexperienced cooks
faster and easier cleanup
storability – usually keep well
for extended periods

7. DISADVANTAGES OF CONVENIENCE FOODS
may be less meat, fish or cheese than you would include in homemade versions.
cooking time is sometimes increased for thawing or longer baking time
harder to control fat, salt and sugar levels.
cost per serving may be higher than homemade.

8. *cake and pancake dry mixes *canned vegetables and fruits
LOW COST CONVENIENCE
*frozen juice concentrate
*cake and pancake dry mixes
*canned vegetables and fruits
*plain frozen vegetables
*instant mashed potatoes
*spaghetti sauce
*instant nonfat dry milk
*macaroni and cheese dry mix
*canned condensed soups
*frozen French fries
*bread, crackers, rolls

9. HIGH COST CONVENIENCE *frozen vegetables with sauce *coating mixes
*carry out or deli items
*frozen entrees or dinners
*instant hot cereals
*fancy bakery items
*ready-to-use frosting
*frozen pancake batter
*meat “helpers”
*seasoned rice

10. Convenience Foods Save Time But Can Cost More
Convenience foods can cost more than the same foods you make at home.
Choose them carefully. Make foods at home, if you have the time.
What adds to the cost of convenience foods?
*packaging
*precooking
*seasoning and sauces
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
*Plan meals so you will have leftovers to eat later in the week.
$ Make Your Food Dollars Count $_

11. Conclusion:
Write paragraphs on the back on what you learned today about convenience foods vs. homemade or foods made from scratch.