FOOD CHOICES

By the end of this unit, you will be able to demonstrate an understanding of:

The factors that influence food choices;

Numeracy skills required in food preparation; and

How media and advertising messages affect food choices.

ESSENTIAL LEARNINGS

Reasons we eat

Influences on food choices (SCREEN)

Meal planning

Table setting

Unit pricing

Budgeting

Meeting the needs of other generations

Media & advertising

TOPICS WE WILL COVER

Possible Food Labs

Fettuccine alfredo

$5.00 meal challenge

Caesar salad

WHY DO WE EAT?

Complete your handout, Reasons for Eating by using the class text provided.

Be prepared to share your answers with the class!

REASONS FOR EATING

This is the most basic reason why we eat.

We need FOOD AND NUTRIENTS to function properly. Some people eat too much, and others do not eat enough.

Hunger is a PHYSICAL SENSATION that tells the brain it is time to eat. A full feeling after eating is called SATIETY.

Sometimes, we eat when we are not really hungry. This causes OVEREATING AND EATING-RELATED DISEASES .

Ignoring hunger leads to OVEREATING and HEALTH PROBLEMS.

ANSWERS – PHYSICAL NEEDS

We may be drawn to eat certain foods based on their flavour, colour, and texture.

Sight (eyes): COLOUR/APPEARANCE OF FOODS ARE APPEALING

Smell (nose): SMELL AFFECTS TASTE

Taste (tongue): WE EAT LOTS OF FOODS IF WE ENJOY THE TASTE. WE DON’T EAT LOTS OF FOODS IF WE DON’T LIKE THE TASTE!

Feel (tongue): TEXTURES OF SOME FOODS ARE MORE APPEALING THAN OTHERS

ANSWERS – SENSORY NEEDS

Foods can satisfy our personal/mental needs

(i.e. providing us with comfort).

FOOD AND THE PROCESS OF EATING CERTAIN FOODS CAN TRIGGER LEARNED RESPONSES.

EATING CERTAIN FOODS CAN TRIGGER:

NOSTALGIA OF GOOD MEMORIES OR RELATIVES WHO PREPARED THEM.

SECURITY OR COMFORT DEPENDING ON OUR MOOD OR RECENT EVENTS.

ANSWERS – PSYCHOLOGICAL NEEDS

Social needs are being met when…

WE EAT FOODS WITH OTHER PEOPLE/GATHER SOMEWHERE FOR FOOD

Examples: IN A HOME, RESTAURANT, TAKING A COFFEE BREAK TO CHAT OR GOSSIP

ANSWERS – SOCIAL NEEDS

Foods can symbolize many things.

Love: GIVING SOMEONE YOU CARE ABOUT CHOCOLATE ON VALENTINE’S DAY

Status: SERVING CERTAIN FOODS CAN INDICATE WEALTH OR LACK THEREOF

Sympathy: PROVIDING SOMEONE WITH A CARE PACKAGE AFTER THEY HAVE EXPERIENCED A DEATH

ANSWERS – FOOD SYMBOLISM

INFLUENCES ON FOOD CHOICES

We eat foods for a variety of

reasons. Complete the

following sentences with foods that YOU

eat!

① A food I eat when I’m sad is…

② A food I eat that is known to our region is…

③ A meal I eat on holidays is…

④ A food my family is known for serving is…

⑤ My favourite healthy meal is…

⑥ A food I eat when I hang out with my friends is…

THINK – PAIR – SHARE Influences on our food choices can be summarized

by the following acronym: S.C.R.E.E.N

EMOTIONAL

ENVIRONMENTAL

RELIGIOUS CULTURAL

NUTRITIONAL

SOCIAL

In a group of 3 or 4 people, use the information provided to come up with THREE examples to describe this influence on our food choices.

Be prepared to share with the class!

GROUP WORK

SOCIAL – foods we tend to eat with others; friends can affect our food choices (negatively or positively)

CULTURAL – your family teaches you what you should/not eat from an early age; you may not eat certain foods because your family doesn’t eat them or serve them

RELIGIOUS – some foods are avoided or have special food rules in some religions; we eat certain foods around certain religious holidays

S.C.R.E.E.N

EMOTIONAL – a person’s unique personality, emotions, lifestyle, and values can influence their food choices

ENVIRONMENTAL – geographical location and climate will affect foods that some people eat; economic influences, such as time and money

NUTRITIONAL – we eat some foods because we know they are good for our health; our fitness level can often determine what kinds of foods we eat

S.C.R.E.E.N

Draw or write out a food that

satisfies EACH category of

SCREEN that is different from the initial exercise we

completed.

REVIEW – RECAP – REITERATE

Go online to find images of food that satisfies

EACH category of SCREEN that is different from the

initial exercise we completed.

Write up a brief paragraph for each image

as it relates to SCREEN.

Share with Mrs. Shipp @ julianne_shipp@googleap

ps.wrdsb.ca

POSTER ASSIGNMENT

MEAL PLANNING

You are planning a family dinner

party for 15 people with your

siblings and cousins. What are some things that

you need to consider?

THINK – PAIR – SHARE

When it comes to planning a

meal, there are many things you

need to consider.

R-A-N-G

Resources

Appeal of food

Nutrition

Guests

CONSIDERATIONS

Skills

Time

Equipment

Money

RESOURCES (STEM)

Skills

You may not have a lot of time to spend on preparing a meal.

Some recipes will require parts to sit/rise/cool.

You also have to manage your time to make sure everything comes together at the same time!

Reading through recipes helps you ensure you know how to do all the necessary parts of a recipe. Example: cutting skills,

pastry techniques

RESOURCES (STEM)

Time

Equipment

You may have a lot or a little to spend on a meal.

You should budget your meals based on your financial situation.

Meals sometimes require equipment that you may not have in your kitchen. Example: stand mixer,

food processor, electric grill

Look ahead and ensure you have what you need to prepare your meal.

RESOURCES (STEM)

Money

①Juan is running late at work and must have dinner ready by 6pm so his son can get to baseball practice. What is the most important consideration here?

②Shauna wants to make a fruit smoothie for a snack. What must she consider?

③Simon wants to cook dinner for his girlfriend. He plans to make lasagna, caesar salad, and garlic bread, but has never cooked before. What wasn’t considered?

RECAP

ANSWERS

① Time

② Equipment

③ Skills

Flavour

Colour

Texture

Temperature

Shape

Size

APPEAL OF FOOD (FACTTSS)

Flavour

Include a variety of complementary flavours:

Sweet

Sour

Salty

Bitter

Strong

Spicy

Colour

APPEAL OF FOOD (FACTTSS)

Ensure there are a mixture of colours on the plate.

Poor Example: mashed potatoes, roast chicken, and cauliflower

Good Example: Scalloped potatoes, roast beef, and honey carrots

Texture

Contrasts in textures are always best

Hard & soft

Chewy & crisp

Temperature/ Cooking Method

APPEAL OF FOOD (FACTTSS)

The quality and flavour of foods are best when served at the correct temperature

A variety in cooking methods are often complementary

Shape & Size

The shape and size of foods being served together should be varied

APPEAL OF FOOD (FACTTSS)

Poor Example: kernel corn, rice, and macaroni noodles

Good Example: Corn on the cob, steak, and mashed potatoes

①Max served served cauliflower, mashed potatoes, and fish fillets for dinner. What did he not consider?

②Carter served melon balls, meatballs, and baked potatoes for lunch. What did he not consider?

③Susie served meatloaf, mashed potatoes, creamed corn, and jell-o for dinner. What did she not consider?

RECAP

ANSWERS

① Colour (white)

② Shape (round)

③ Texture (soft)

Canada’s Food Guide

4 food groups

Nutritional needs of your guests

generational differences

NUTRITION

①Marjorie and Genny are roommates at university and always do their grocery shopping together. Both are vegetarian. What should they consider?

②Amie has two young children and is going to a birthday party for her elderly aunt. What might she need to consider?

RECAP

ANSWERS

① Meeting all CFG needs

② Meeting the nutritional needs of her young children

Things to consider when it comes to your guests include:

Personal likes and dislikes Plan foods that will be enjoyed by the guests

Activity level Older people are more sedentary – less active – and require less food

Special diets Consider allergies, intolerances, medical, or health restrictions

The number of guests You may have to increase or decrease the size of a recipe

Age and sex Males have a higher metabolic rate

Children are still growing

GUESTS (PASTA)

①Frankie is having his grandpa over for lunch. He is planning to serve hotdogs, french fries, and milkshakes. What should he consider?

②Alex is having Brad and Lisa over for dinner. Brad can’t eat nuts or he has a reaction. Lisa is diabetic. What does Alex need to consider?

③Katelyn just found out that her roommate invited 4 additional guests. What might she need to consider?

RECAP

ANSWERS

① Age/Activity level

② Special diets

③ Number of guests

In a group of 2 or 3 people, plan out an appropriate lunch for four guests with ONE of RANG in mind.

Be prepared to share with the class!

GROUP WORK

Form a group of 3 or 4 people.

Using the materials provided to your group, set up a proper place setting.

When you think you have it correct, call Mrs. Shipp over!

http://www.youtube.com/watch?v=eQBv1fD_l20

TABLE SETTING – GROUP WORK

Draw and label the

table setting

into your notes!

AN INFORMAL PLACE SETTING

A FORMAL PLACE SETTING

In your notes, draw your dinner from last night.

REVIEW – RECAP - REITERATE

①RESOURCES

STEM

②APPEAL OF FOOD

FaCTTSS

③NUTRITION

CFG

④GUESTS

PASTA

ANALYSIS

Now, analyze your meal

using R-A-N-G

Stretching your food

dollar! BUDGETING

How can you make your money go

further? Stretching your food dollar can mean using

GOOD STRATEGIES at home and at the

grocery store.

In a group of 2 or 3, come up with a list of THREE strategies that

you can use at…

Group 1: home

Group 2: the grocery store

GROUP WORK

IDEAS – AT HOME

①Know your inventory

②Plan a food budget

③Check the ads for sales

④Plan meals ahead for the week

⑤Make a list

Inventory – Food in your cupboards, your freezer, and your fridge.

Keep plenty of staples on hand -- they store well, and stretch meals.

pasta, rice, canned tomatoes, tomato sauce, canned green beans and corn, jarred spaghetti sauce, raisins, canned fruit, canned tuna and clams, canned and dry beans, peanut butter, canned soups

KNOW YOUR FOOD INVENTORY

① How much does it cost to feed your family each week?

② List the staples you need each week.

Non-perishables - food you have on hand that are not going to go bad.

Examples: peanut butter, flour, canned foods, rice, macaroni.

③ Subtract out costs for your staples.

④ Your remainder is the amount of money you have left each week for perishables.

Perishables - things you buy weekly since they will expire.

Examples: vegetables, fruit, meat, eggs, and milk.

PLAN A FOOD BUDGET

Think about how much you can spend, what you have on hand, what is on sale, and what sounds good. Find a balance that you can afford.

Leftovers: Make enough food so you have extra for lunches or a quick dinner!

PLAN MEALS AHEAD

IDEAS – AT THE GROCERY STORE

①Stick to your list!

②Buy generic brands

③Check the unit price

④Watch for hidden persuaders

Definition/Equation

Tells you the cost per liter, per kilogram, per pound of what you want to buy.

Divide the cost by the quantity.

Example

Four litres of milk costs $5.80. What is the unit price?

5.80/4

= 1.45 The unit price is

$1.45 per litre

WHAT IS UNIT PRICING?

Example: What is the better deal for milk?

Let’s calculate the unit prices of each: $3.80 / 2 litres = $1.90 per litre $2.70 / 1.5 litres = $1.80 per litre

Therefore, the lowest unit price

(the best deal) is 1.5 litres at $2.70.

COMPARING PRICES

2 litres for $3.80 OR 1.5 litres for $2.70

Complete the handout using your calculator.

You may use your phone calculator if you do not have another one.

We will take up the worksheet in 10 minutes.

CHOOSING THE BEST PRICE

EXTREME COUPONING – VIDEO CLIP

https://www.youtube.com/watch?v=2Y3fbDajHRc

As you are watching the video, think about how this relates to your family.

Take notes!

Be prepared to write a reflective journal after the video.

https://www.knowledge.ca/program/

just-eat-it I hour, 13 minutes

JUST EAT IT - DOCUMENTARY

Come up with a list of

observations from the

documentary.

Consider discussions on:

Food inventory

Composting

Food waste

Expiry dates/sell-before dates

Leftovers

Food appearance

GROUP WORK

Now, write a one-page (400-word) reflection on what you saw in the film, Just Eat It, and how it applies to your family. Use proper paragraph form (3 to 5) and

appropriate grammar and spelling.

FOOD BUDGETING ASSIGNMENT

Learning Goal: To learn how to budget for groceries for a family of four (2 children) using flyers and coupons whenever possible.

Your challenge: As a group (3 people max) you have to come up with a 3-day meal plan and budget that includes a healthy diet. Include food from all four food groups and enough milk for

your children to drink – usually 3-4 litres of milk per week).

Generational differences in food and

health

MEETING THE NEEDS OF OTHERS

Good family meal planning must respond to the different nutritional needs of individual members who are at different stages of the

Family Life Cycle.

Life Cycle - the various

stages of life that people

pass through from birth to

old age.

FAMILY LIFE CYCLE

Need to consider the well-being of each family member.

Follow the recommendations from Canada’s Food Guide.

Many health problems are linked to poor nutrition.

Exercise is also important throughout the life cycle to maintain health and well-being.

KEY POINTS

Good nutrition should begin before pregnancy to ensure a healthy baby

Need more calories and nutrients to nourish the baby…but you’re not eating for two!!

Healthy weight gain is 25-35 lbs Should avoid alcohol, excessive

caffeine, certain herbs

PREGNANT WOMEN

Iron Sources: meat, fish, leafy green vegetables,

legumes

Supplies the growing fetus and placenta

Supports normal brain development

Folate Sources: enriched cereals, dark green

vegetables, legumes, nuts, seeds

ESSENTIAL for development of the spine, brain & skull of the fetus, during the first few weeks of pregnancy.

NUTRIENTS NEEDED FOR A HEALTHY PREGNANCY

Calcium Needed throughout pregnancy to build strong

bones and teeth for the baby 3-4 servings of milk products/day Sources: cheese, milk, yogurt, broccoli, almonds

Prenatal vitamin Doesn’t reduce or replace healthy eating Helps you get the extra vitamins and minerals

you need while you are pregnant Includes FOLATE

NUTRIENTS NEEDED FOR A HEALTHY PREGNANCY

0-6 months – breastfeeding or formula fed (if breastfeeding, mom needs to continue to eat extra calories and nutrients)

6-12 months – gradually introduce

solid foods Start with rice cereal, pureed fruits

and vegetables Then move to finger foods (avoid

added salt, sugar and fat)

INFANTS

Avoid: Milk Egg whites Honey until 12 months (can cause fatal illness called botulism) Nuts until 24 months Small hard foods that could cause choking

INFANTS

CONSIDERATIONS: Follow the Canada’s Food Guide for

appropriate number of servings and serving sizes Need a variety of nutrient-dense foods

in small frequent amounts Expose to new and a wide variety of

foods (one at a time) Avoid sweet foods as snacks Make foods interesting and inviting

for children; color, texture, shape, size and temperature

CHILDREN

Sweets should be limited; nutrient-rich foods can be used to satisfy hunger.

Growth rate slows and with it appetite; during growth spurts children will eat more

“Food Jags” – when a child insists on eating a limited variety of foods - temporary

The eating habits and attitudes children learn are likely to last a lifetime…start healthy eating habits early!

PRESCHOOL CHILDREN

Be a good role model for good eating habits & meal-time behaviour

Serve young children’s meals on their own small-sized dishes

Serve tiny servings, so they can have satisfaction of eating everything on the plate

Serve finger foods often Offer choices Involve children in preparing

meals Avoid using foods as rewards or

punishments

SUGGESTIONS FOR PICKY EATERS

Second most rapid growth period Increased need for nutrients

(constantly hungry) Many don’t get enough Calcium,

Zinc, Iron, Vitamins A and C Highly active teens should aim

for the higher number on Canada’s Food Guide

Teens should make sure they eat breakfast

Reach for healthy snacks instead of junk food (empty calories)

ADOLESCENCE

CONSIDERATIONS: Weight Management – eating

adequate nutrients within calorie needs

Physical Activity (20 min. per day) Fats (should be about 30% of daily

calorie intake) Limit Carbohydrates & Sodium (for

heart health) Limit alcoholic Beverages (consume

in moderation) Water (8 cups/day)

ADULTS

Early Adulthood

Very busy with both school & career

Limited funds

Need Fast &Quick Meals

Fast Food = Empty Calories

Busiest time of their lives – work, children’s activities & practices

Taking Care of children, partners, &/or their parents

Balance is Key

Need Quick, Healthy Meal Options

E.g. Slow cooker

ADULTHOOD

Middle Adulthood

As you age… Metabolism slows down; generally total

food intake needs to be reduced Adequate intake of minerals and

vitamins are important to prevent disease

Choose a variety of low-fat, low-calorie foods

Exercise is an important component to balancing food intake and output

Sedentary lifestyle creates a greater need for daily exercise (eg. Sitting at a computer all day)

MAINTAINING A HEALTHY LIFESTYLE

CONSIDERATIONS: Reduced activity level & appetite =

nutrient rich foods are especially important

Taste sensations &smells are less sensitive

Thirst signal often declines – need to focus on drinking 8 cups of water/day

Many health concerns & diseases incident to aging affect eating habits and food choices.

OLDER ADULTS

Various physical & mental challenges may limit ability to purchase and prepare foods

Fixed incomes may be too low to provide enough healthy food

Health problems create nutritional risks (eg. Diabetes, high blood pressure, etc)

Food assistance programs are available to help provide the elderly with healthy meals

CONCERNS FOR AGING ADULTS

① Why are good nutrition habits important for women of childbearing age even before she knows she is pregnant?

② When and how should foods be introduced into a child’s diet during infancy?

③ List 4 tips for parents to develop healthy eating habits for young children.

④ How can you begin to develop healthy lifestyle habits during the teen years? Why is this important?

⑤ Why do many elderly people have difficulty maintaining a healthy diet?

REVIEW – RECAP - REITERATE

In the food industry!

MEDIA AND ADVERTISING

Food Marketing

FOOD ADVERTISING

According to the Dietitians of Canada, studies show that the foods children eat and ask their parents to buy can be influenced by advertising.

Source:

http://www.dietitians.ca/Dietitians -Views/Children-and-Teens/Advertising-of-food-and-beverages-to-children.aspx

Food ads are often for products that are high in calories, fat, sugar and salt. Advertising of "unhealthy" foods may be one of the many factors that contribute to poor food choices and potentially lead to excess weight gain.

FOOD ADVERTISING

DIETITIANS OF CANADA’S STANCE ON FOOD ADVERTISING

The current system of self-regulation when it comes to advertising to children is a starting point BUT it is not enough to reduce negative impacts on children’s food choices .

Science-based standards for 'healthy' and 'less healthy' foods and beverages should be established to close the gaps . This work should be led by the federal government, with input from other parties.

DIETITIANS OF CANADA’S STANCE ON FOOD ADVERTISING

TV ads are not the only ads that children see. Restrictions should apply to all advertising in all settings where children normally gather.

These include product placements, sponsorships, adver-gaming, cartoon characters and marketing in schools.

Sedentary screen time should be reduced, as part of an effective health intervention.

SUGGESTIONS TO IMPROVE

The advertising of “healthy” foods and beverages should be encouraged.

Teaching media literacy skills to children may not be a strong option for evaluating the effects of food advertising directed to children.

FAVORITE CHARACTERS

The Jolly Green Giant The idea of a green giant

originally referred to a large variety of pea; everyone's favorite Green Man was first introduced by the Minnesota Valley Canning Company in 1928. Today, a 55 foot tall statue of the Jolly guy looks over the town of Blue Earth, Minnesota.

Read more: http://www.rd.com/sl ideshows/8-favorite- food-characters/#ixzz3S6s6nwrZ

Ho Ho Ho Green Giant Commercial

THE QUAKER OATS MAN

Larry, that emblem of healthy whole grain living, has had numerous makeovers throughout his 135-year life. In his newest 21st century iteration the wholesome Quaker has lost a little weight and now stands out against a red background.

Read more: http://www.rd.com/sl ideshows/8-favorite- food-characters/#ixzz3S6sCRc6a

PLANTERS PEANUTS

Mr. Peanut was invented courtesy of a 14-year-old boy: In 1916, the Planter's Peanuts company held a contest to create a company logo, and Antonio Gentile submitted his drawing of a dandy gentleman Peanut Man named Bartholomew Richard Fitzgerald-Smythe. The top hat, monocle, and cane were added later. Recently, the company debated adding more accessories l ike cuff - l inks, but public opinion kept Mr. Peanut in his familiar uniform.

R e a d m o r e : h t t p : / / w w w . r d . c o m / s l i d e s h o w s / 8 -f a v o r i t e - f o o d - c h a r a c t e r s / # i x z z 3 S 6 s S q J 7 s

Planters Peanuts Commercial

KOOL-AID MAN

Kool-Aid was invented in Hastings, Nebraska in 1927 when Edwin Perkins realized he could concentrate a flavored drink mix and therefore ship it much more cheaply and easily. The iconic Kool-Aid Man wasn't introduced until General Foods acquired the company in the 1950s. Today, Kool -Aid Man--known for bursting into houses to provide drinks for happy children—has been featured everywhere from the Museum of Modern Art to comic books and video games.

R e a d m o r e : h t t p : / / w w w . r d . c o m / s l i d e s h o w s / 8 - f a v o r i t e - f o o d -c h a r a c t e r s / # i x z z 3 S 6 s n 5 J 2 E

PILLSBURY DOUGHBOY

The iconic giggler actually has a name besides Doughboy: he's off icial ly Poppin' Fresh. The character was created by an advertising f irm in the 1960s, and has been featured in commercials, unchanged, almost continuously since then.The biggest switch was when Doughboy's exclamation changed from a giggle to a "Woo-hoo!" But as technology marches on, do does Doughboy: today, you can even create your own dance for the Doughboy—and then send it to your friends in an e-card.

R e a d m o r e : h t t p : / / w w w . r d . c o m / s l i d e s h o w s / 8 - f a v o r i t e - f o o d -c h a r a c t e r s / # i x z z 3 S 6 t 5 R 1 f d

Dough Dough Boy Commercial

TONY THE TIGER

Since 1951, this festive beast has been roaring "They're Grrrrrreat!" when handed a bowl of Frosted Flakes. The tiger was a winning entry, by Eugene Kolkey, to design a mascot for a new breakfast cereal. In a public voting contest, Tony beat out Katy the Kangaroo, Elmo the Elephant, and Gnu the Newt for the job.

Re a d m o r e : h t t p : / / w w w. rd . c o m /s l i d e s h o w s / 8 - favo r i t e -f o o d - c h a ra c t e rs / # i x z z 3 S 6 t k C ez b

They're Grrrreat!

TRIX RABBIT

The happy rabbit debuted in a 1959 television commercial and seemed doomed to never eat the colorful cereal. But in 1976 and 1990 Trix held a voting campaign, and the nation's children overwhelmingly voted to "Let the Rabbit Eat Trix."

Read more: http://www.rd.com/slideshows/8-favorite-food-characters/#ixzz3S6tzsBoC

Trix Are for Kids!

SNAP CRACKLE POP

This trio of elves was inspired by a 1930's radio advertisement for Rice Krispies. "Have you ever heard your food talk?" asked the announcer. Snap, Crackle, and Pop were the words your bowl could speak. After the success of the ad, an artist drew the characters and they've had visual representation ever since. In the 1950s a fourth elf, Pow, temporarily joined the three, and the elves were gussied up in super hero form during the 1990s, but have since returned to their classic elf outfits.

Read more: http://www.rd.com/slideshows/8-favorite-food-characters/#ixzz3S6uESmHl

Rice Crispies Commercial

Offering TOYS (Happy Meal Toys)

Tie ins with MOVIES, TV Characters &

Athletes

Contests and Giveaways (McDonald’s

Monopoly stickers)

Food as ENTERTAINMENT (Fruit roll ups, fruit by the foot)

FOOD ADVERTISING TECHNIQUES

https://cspinet.org/new/pdf/pestering_parents_final_part_2.pdf

PESTER POWER!

THE FACTS

Most tv stations, magazines & newspapers rely on ads to make their money

Average tv commercial is 30 secs

Average child watches 10,000 food advertisements per year

Only 2% of ads seen are for fruit and veggies

Convenience food & candy companies spend the most on ads, over 2 billion dollars a year combined

30 secs of advertising during the Super Bowl in 2010 was $2.6 million ($86,666 a sec)

Etrade Super Bowl Ad

BRAND CHARACTERS

Food companies create characters to attract kids to their products

Gives products a friendly face that kids can relate to

Captain Crunch, Tony the Tiger, Toucan Sam, Snap Crackle & Pop

Rice Krispies Characters

JINGLES

Catchy sayings and tunes to encourage customers to think of their products

Short, catchy, repetitive, simplistic and easy to remember

“It ’s a honey of an O…”

“Silly Rabbit…are for kids!”

FOOD PHOTOGRAPHY

Food stylist and photographers are paid to make food look good

Want to make you hungry just by looking at the ad

Food is not always as it seems

GIMMICKS

Premiums: free gift with proofs of purchase or points collection

Sweepstakes: contests (details are inside package, so consumer must buy if they want to enter)

Kid’s Clubs: membership cards, newsletters and special offers

KELLOGG’S BILLION DOLLAR CASE STUDY

http://www.powtoon.com/blog/why-your-business-needs-an-

animated-character-animated-character/

With 3-4 other people around you, suppose that you are all part of an advertising agency. You have been hired to promote a new food product – one that isn’t necessarily that healthy.

What food are you selling?

Who are you selling to? (Target market)

List some of the qualities that might appeal to consumers

What advertising strategy/strategies will you be using (keep in mind your target market) and consider both SHORT and LONG term (advertising, raising brand awareness, product placement, building relationships with consumers)

In your groups, create

A product profile – identify the food being sold, the target market and at least 2 advertising strategies

A script or storyboard or sample poster of your advertisement

Be ready to explain what your group has discussed and created

ACTIVITY

The Wolf in Charge of the Hen House (meatball factory) https://www.youtube.com/watch?v=NgBV81Gtc_c

Hero Worship https://www.youtube.com/watch?v=vwk2Rjwtuwc

Sandwich Shop

https://www.youtube.com/watch?v=H_6jKjBL4AM (part 2)

https://www.youtube.com/watch?v=PjaK0eV0bxo (part 3)

https://www.youtube.com/watch?v=C0OcrvuWVqA (part 4)

https://www.youtube.com/watch?v=elgwUME8j44 (part 5)

https://www.youtube.com/watch?v=34zTLSnCcKI (part 6) (boardroom)

https://www.youtube.com/watch?v=HqUSMU6Zf8M (part 7) (firing)

http://www.nytimes.com/interactive/2014/10/08/magazine/eaters-all-over.html?WT.mc_id=AD-D-E-KEYWEE-SOC-FP-DEC-AUD-DEV-INTL-1201-1231&WT.mc_ev=click&ad-keywords=IntlAudDev&kwp_0=5776&kwp_1=114022&kwp_4=44512&_r=2

Unit 3 or 4??

BREAKFAST AROUND THE WORLD