1. Consumerism

2. Food Labels

3. 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

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

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

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. Budgeting and Shopping Strategies

12. 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!!

13. 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.

14. 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

15. 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.

16. 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.

17. 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.

18. 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 $ What is the unit price?
$1.15 per box
Answer: 8-pack of plastic rings for $0.80*
Answer: $1.15 per box

19. 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 $ What is the unit price?
$2.57 per ounce
Answer: 7-pack of ice cream bars for $1.12
Answer: $2.57 per ounce

20. 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 $ What is the unit price?
$0.65 per foot
Answer: 6-pound bag of oranges for $8.34*
Answer: $0.65 per foot

21. 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.

22. 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.

23. 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.

24. 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.

25. 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.

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