Buying and Storing Food

Get Ready to ShopO Make a list

O Family Food Dollar

O Decide Where to Shop

Making a ListO Grocery Lists help you forgetting things when you go

shopping

O Keep a running list of grocery items you need between trips

O Plan meals weekly so you know what you need to buy

O Keep track of staples – foods you use often ( milk, eggs, bread)

O Organize your list- group food into categories ( dairy, canned goods, meats)

The Family Food DollarO Most have a food budget

O Being organized helps you stay within your budget

O Check for supermarket specials in the newspaper

O Plan menus around specials

O Clip coupons- though sometimes they still may not be the best buy

O Shop on a full stomach- you will buy extra food when you are hungry

Deciding Where to Shop

O Where you live will affect where you shopO City- have choicesO Town or rural- limited

O Choices can be- supermarkets (Walmart), warehouses (Sams), specialty stores (Riley’s bakery), seasonal farmer’s market, and convenience stores (Minit Mart)

O Most carry a variety of foods at different pricesO Can have online computer shopping- food

delivered to homeO Services can add to cost of food

Shopping for FoodO Store Layouts and Displays

O Comparison ShoppingO Compare BrandsO Read LabelsO Use unit pricingO Check Food Product Date

Store Layouts and DisplaysO Keep your shopping list handy

O Cross items off as you put them in the cartO Use a calculator to keep track of spendingO Refrain from impulse buying- stores use displays

to try and get your attentionO Sometimes items on display are for sale, but not

alwaysO Popular items are placed at eye levelO Slow, relaxing music is played to encourage

taking time and buy moreO Food samplesO By sticking to the shopping list and being aware

of the techniques you will less likely impulse buy

Comparison ShoppingO Take time to comparison shopO You can be sure you are getting what you

want at a fair priceO Its important to know about:

O LabelsO PricingO FreshnessO Quality

Comparing BrandsO National Brands

O Sold across the countryO Advertised nationally

O Private label or store brand productsO Packaged for a particular chain or storesO Usually lower than national pricesO Maybe difference in quality but nutritional value is

the same

O Generic productsO Plain packages O Less expensiveO Appearance and quality not appealing; nutritional

value same

Reading LabelsO Let’s you know what is in packageO Find important consumer and

nutrition informationO Give you the name of product,

weight of contents, ingredients, name and address of manufacturer

O Look at the nutrition facts panel

Unit PricingO Easy to compare cost of products in

different sized packagingO Unit prices may be posted on shelf

near itemO If it isn’t listed you can still calculate

itO Divide total cost by number of units

Checking the Food Product Dating

O Date used to indicate the product freshness

O Three types of dates will be listed on products:O Sell by/ Pull by : last day it should be on shelf to

remain fresh for home storageO Pack date: when it was packaged or processedO Best if used by: when it should be used for best

quality

Food Quality O Buying Produce

O Buying Protein Foods

O Buying Dairy Products

O Buying Grain Products

O Buying Packaged and Convenience Foods

Buying ProduceO Avoid bruised or wilted produce- passed its

freshness or not handled properly; nutrients are lost

O Handle some produce to get a better idea of quality- should feel heavy, solid, crispy

O Avoid buying root vegetables with sprouts-sprouts show age

O Handle fruits and vegetables gently- keep from bruising

Buying Protein FoodsO Color- sign of freshness- bright red beef; grayish pink

pork; poultry- creamy white or yellow without bruises or torn

O Fish- smell fresh, firm, be iced and refrigerated

O Percentage of lean on ground beef packages is clue to fat content, Ground round is usually the leanest

O Buying eggs- choice of size and grade; open cartons to check for cracked eggs

O Legumes- buy only as much as you need within 6 months; look for firm, clean legumes of uniform size and color

Buying Dairy ProductsO Fresh milk- whole milk and milk with lower fat

contentO Nutrient content the same except for fatO Check safety seals – if broken don’t buyO Check cheese labels carefully and choose low-

fat varieties when possibleO Milk will have words-

O Pasteurized- heated to destroy harmful bacteriaO Homogenized- fat particles broken up and

distributed through the milk

Buying Grain FoodsO Read labels- buy the type of grain best suited

for your needs

O Select grain products that contain whole grain or bran- more nutrients and fiber

O Check cereal labels- sodium, sugar, and fat content

O Check out varieties of rice and pasta- brown/ white; instant/ cook; shapes/ sizes; cooking time; refrigerated

Buying Packaged and Convenience Foods

O Can be part of a healthful dietO Many are high in fat, sugar, sodium, READ

LABELSO Can buy already prepared:

O Main dishesO Side dishesO SnacksO Entire mealsO Frozen/ room temp/ heated in microwave

Storing FoodO Store it at the right temperatureO Put frozen foods away firstO Then put refrigerated foods upO Then cans and boxes on cabinets and shelvesO Refrigerator temperatures should be 32 to 40

degrees F; Freezer- 0 degrees F or belowO Put a thermometer in both to check

temperatures