2.  Store features ◦ Question to ask yourself  Supermarket trends ◦ Fresh refrigerated ready-to-eat meal items ◦ Cross merchandising - involves pairing items from different grocery sections to prompt consumers to buy and use the products together ◦ Self-checkout  Electronic shopping ◦ Buying groceries online ◦ Pay - subscription fees, delivery fees, & percentage of total bill

3.  Supermarket - vary in size ◦ Self-service ◦ Food & nonfood ◦ Specialty food - delis and bakeries ◦ Customer service - home delivery, credit, pharmacy, & banking  Discount supermarkets - sell food in large quantities at reduced prices ◦ Sell same products as other stores ◦ May not carry fresh meat or produce  Produce: fresh fruits & vegetables

4.  24 hour convenience - large or small ◦ Cost usually higher  Specialty stores - carry one specific type of product ◦ Dairies, bakeries, butcher shops, ethnic market ◦ Delicatessens - sell ready-to-eat foods, cold meats, salads, and rolls

5.  Outlet stores - reduced prices on products from individual food manufactures ◦ May not meet the manufacturers quality standards  Food co-ops - owned and operated by groups of consumers ◦ Keep prices low by buying food in bulk, leaving of profit, and requiring volunteer labor

6.  Farmer’s market - sell food directly from the farm to the consumer ◦ Fresher produce at lower prices  Roadside stands - open near farms during the growing season ◦ Usually just one family runs them

7.  Save time, avoid extra trips, & stick to the list or budget  Keep in handy and check cupboards before you shop  Organize your list

8.  Read labels  Compare brands  Compare prices - per serving, fresh, frozen, and canned  Buy foods that are in season  Take advantage of advertised specials  Prepare food from scratch  Resist impulse shopping  Do not take a cart if you only need a few items  Do not shop when you are hungry

9.  Unit pricing: list of product’s cost per standard unit, weight, or measure  Can compare the cost of different forms of products quickly and easily  Need to be aware of food’s per serving costs as well as their unit price

10.  Comparison shopping: evaluating different brands, sizes, and forms a product before making a purchase decision  Impulse buying: making an unplanned purchase without much thought  Using coupons cut only if you need the product  Grades: indication of quality ◦ Higher the grade, higher the price

11.  Brands names: name a manufacturer puts on products ◦ Store brands: house brand, sold only by a store or chain of stores ◦ National brand: advertised and sold throughout the country ◦ Generic product: plain-labeled, non-brand grocery product - low quality

12.  Packaging ◦ Precycling: thinking about how packaging material scan be reused or recycled before you buy the product

13.  Organic foods: foods produced without the use of synthetic fertilizers, pesticides, or growth stimulants  Pesticides: agents used to kill insects, weeds, and fungi that attack crops  Limit types of fertilizers  Higher cost because harder to come by

14.  Food additives: substances that are added to food for specific purpose, such as preserving the food ◦ Add nutrients ◦ Preserve quality ◦ Aid processing or preparation ◦ Enhance flavor or color  GRAS list: “generally recognized as safe” about 600 additives that can be used without permission  Anything else needs to have permission from the FDA

15.  Common name and form of the food  Volume or weight of the contents, including any liquid in which foods are packed  Name and address of the manufacturer, packer, or distributor  List of ingredients, in descending order according to weight

16.  http://www.pepsicobeveragef acts.com/infobyproduct.php? prod_type=1026&prod_size= 20&brand_fam_id=1049&bran d_id=1000&product=Mountai n+Dew http://www.pepsicobeveragef acts.com/infobyproduct.php? prod_type=1026&prod_size= 20&brand_fam_id=1049&bran d_id=1000&product=Mountai n+Dew

17.  Universal product code (UPC): series of lines, bars, and numbers that appears on packages of food and nonfood items  Open dating: uses dates consumers can clearly recognize on perishable and semi- perishable foods ◦ Pack date - date food was processed and packaged ◦ Pull or sell date - last day a store should sell a product ◦ Expiration date - last day a consumer should use or eat a food ◦ Freshness date - found on bakery products

18.  Nutrition labeling: breakdown of a food product’s contributions to an average diet ◦ Serving size ◦ Number of serving per container ◦ Calorie information ◦ Nutrients found in each serving of food products  Total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, & protein, vitamin A, vitamin C, calcium, & iron

19.  Nutrition labeling cont. ◦ Daily values: dietary references that appear on food labels  Help consumers use label information to plan healthy diets  Maximum fat and minimum carbohydrate and fiber ◦ Percent daily values - based on 2,000 calories diet are given for each of the nutrients listed on the label ◦ Health and/or nutritional claims about their food products on product labels  FDA has set standards  Low fat, high fiber, and reduced calories 