DOCUMENT RESUME

ED 306 393 CE 052 335

AUTHOR Wolf, Mary AliceTITLE Affective Training for Human Service Providers.

Techniques.PUB !ATE May 89NOTE 4p.

PUB TYPE Journal Articles (080) -- Guides - Non-Classroom Use(055)

JOURNAL CIT Lifelong Learning; v12 n7 p18-20 May 1989

EDRS PRICE MF01/PC01 Plus Postage.DESCRIPTORS Continuing Education; *Human Services; *Journal

Writing; *Nursing Homes; Postsecondary Education;*Role Playing; *Staff Development; Teaching Methods;Workshops

ABSTRACTBased on e)..ariences with geriatric services workers,

these strategies have been developed to respond to the ongoingeducational needs of human service workers. The strategies aredesigned to help workshop leaders heighten human service providers'awareness of their clients' worlds. The three strategies outlined inthis paper are the following: (1) combine the cognitive and theaffective; (2) role play a visiting day at the nursing home; and (3)assign journal writing to the human service participants. (KC)

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* Reproductions supplied by EDRS are the best that can be made *

* from the original document. *

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Affective training for human service providersBy Mary Alice Wolf

"PERMISSION TO REPRODUCE THISMATERIAL HAS BEEN GRANTED B

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of CI.TO THE EDUCATIONAL RESOURCES 'INFORMATION CENTER IERICr

\ Human service personnel need to be given the opportunity to remember zuhythey chose their professions. Theyneed renewal and connection to the worlds of their clients whether they be ABE students, welfare mothers, low

PrN income families, elders, children-in-need, or disabled adults. And they need the opportunity to grow themselves.Their continued development is essential to their own lives and to the lives of the populations they serve. This

%.0 TECHNIQUES will look at educational strategies which heighten human service providers' awareness of their0 client's world.Staff development and educational opportunities provide the fuel for personal and professional growth that

C3 drives dedicated human service workers. Through affective education, such personnel increase their ability tocommunicate and to develop trust and good will with those they serve. When human service persons understand

Ual how their work can impact on the lives of others, they may deepen their understanding of the client population,whether it be the abused, the single parent, or the ABE student. Experiences in which teaching caregivers tosee their jobs through the client's eyes may break down barriers between the caregiver and the client. Humandevelopment is a two-way process and we must recognize that, in addition to training in skills, we need to pro-vide experiences for human service workers to review their mission.

In the field of geriatrics, we ask our caregivers to create environments for continued growth and autonomyof the elder. Yet, we often neglect to provide opportunities for the caregiver to experience her own growth orto reinforce the commitment that originally brought her into the profession. Developing educational workshopsfor geriatric caregivers is essential to the professional development of these hard-working individuals (Nahemow,Casey, Gauthier, Lusky, & Wolfe, 1988). The strategies discussed below are readily transferable to other humanresource professionals and paraprofessionals. The ability to put yourself in another's shoes is a wholly humancapacity and one which transcends individual learning environments. These strategies have been developed torespond to the ongoing educational needs of this group of human service workers.

STRATEGY 1: Combine the cognitive and the affective

Essential to the training of human service providers is the path from the heart to the mind. All too often,we forget that training and caring are not the same thing. I may be trained to care for an elder in a nursinghome setting, but my thoughts may be elsewhere. I may be thinking about my daughter's graduation, a particu-larly pressing financial problem, or another personal matter. The elder with whom I am working may be non-communicative or downright cranky. Yet, the mandate of human development is that all people must be en-gaged in meaningful exchange of feeling to grow. This exchange is particularly important for the older adult.It is essential that I remember that I am connected to Mrs. K. as I change her clothing. I create the opportunityfor Mrs. K. to socialize, to integrate her past and present, and to be generative rather than stagnant (Erikson, 1963).

The reading of journals in workshops is a means to conncct human service providers to the worlds of the eldersthey serve. Journals of elders teach caregivers about what is actually happening to the humans in their care.Suggested journals/diaries for use with nursing home attendants include That time of year by Joyce Horner,The measure of my days by Florida Scott-Maxwell, and As we are now by May Sarton (a fictional diary).

"The ability to put yourself in another's shoes isa wholly human capacity and one that

transcends individual learning environments."

&KC'

NDiscussiol of reactions to the journals and diaries is a powerful means to deal with students' rediscovery of

the human connection. What would a nurse's aide feel if she read the following excerpt from Florida Scott-Maxwell's diary?

On the fourth, or was it the. fifth day I wasthe great wound healed for most. of its length...Then I began to feel so well that I knew I wasin danger of breaking rules...Then the rage Iknew so well rose in me and threatened all.I heard the animal growl in me when they didall the things it is my precious privacy andindependence to do for myself. I hated themwhile I breathed, "Thank you, nurse."(Scott-Maxwell, 1987, pp. 93-94)

How would each of us respond to May Sarton's description of old age? Caro, the fictional diarist, writes:Old age is really a disguise that no one butthe old themselves see through. I feelexactly as I always did, as young inside aswhen I was twenty-one, but the outward shellconceals the real mesometimes even from itselfand betrays that person deep down inside,under wrinkles and liver spots and all the horrorsof decay. I sometimes think that I feel thingsmore intensely than I used to, not less.But I am so afraid of appearing ridiculous. Peopleexpect serenity of the old. That is the stereotype,the mask we are expected to put on.(Sarton, 1973, pp. 74-75)

Each human service category has a literature of testimonies: diari of welfare mothers, journals of familiesin crisis, memories of struggle and fatigue. The use of these material. in the education of caregivers can touchwellsprings of drama and personal affect. We should not be ashamed to confront the real world of our clients

to learn our role in their development.

STRATEGY 2: Role play a visiting day at the nu-sing home

This role play develops an awareness of the inner world of another: what matters to him or her despite thecaregiver's "helpful" assumptions. Students count off and one group is assigned to be the institutionalized elders.The other group plays the part of the visiting relatives (usually sons or daughters). The "elders" sit on one sideof the room and await the visits of their children. The "children" enter, greet their parent, and take mom ordad for a walk through the visiting area. After ten minutes, the "children" say good-bye and return to the other

side of the room.The parents are then directed to speak. They are told, "Your son/daughter has just left. He/she can not hear

you. Speak what is in your heart." Often the "elders" evoke the pathos of captured spirits, unable to transcendtheir worlds to enter into the problems and stresses of their "children's" lives. They express love and concern,however, and wish the) could "do something" to help their children.

The second group is then told, "O.K., now the children will speak. No one can hear you. What is in yozrheart?" The "children" then express their problems, often a sense of helplessness, and the wear and tear of theireveryday worlds. Often they are guilty because their parent is in the nursing home.

A change of directions now follows. The groups are told, "Actually, through some magical process, the eldersheard the;r children and the children heard their parents. Go now and visit yourelders again, this time withthe added knowledge of what you have heard." The first visitation procedure is repeated, allowing the "families"

time to share their new insights.We have followed this protocol with poetry writing and, often, a song. Caregivers declare it most wor:hwhile

and provocative in their retraining as caring resource persons. It is a moving experience and one which toucheseveryone involved. It particularly serves to break down the "them" and "we" syndrome so damaging in the caregivingof the elderly (Datan, 1984) which leads to age-ism (Butler, 1982).

The transferability of this strategy is simple. A group of learners might be assigned to be developmentallydisabled adults who will interact with family members (or service providers); a group may take the role of ABEstudents interacting with a group representing community members, and so on. The most important aspect ofusing this strategy is to create situations where the individual human service worker can feel the constraints andpotential for development which is lost when we fail to "hear" another's world.

i

STRATEGY 3: Assign journals to the human service participants

Journal writing has a long tradition in the field of human development (Wolf, in press). It has proven a valua-ble tool for training human service providers who need to process the experience of daily cares and human inter-actions. Making connections, becoming open to one's daily encounters with aging and the aged help the in-dividual to sort out her frustrations and order her thinking. We assign a bi-weekly journal of approximatelyone page or 20 minutes per night. The writing should be free-flowing and the journals are not corrected forgrammar, only checked. In time, students begin to look closely at how they relate to the elders for whom theycare. One seasoned caregiver wrote:

I look at the aging in a different manner.I find myself placing me in their shoes.How would I feel if I were treated or lookedat differently because of my age? I reallydon't like what I see and hear. Can I do some-thing about this? I certainly hope so.

A month later, she wrote:I have developed a more conscious approachspeaking and working with elderly people.Today, in an interview with an 85-year-old woman,I found myself, for the first time, speakingwith her rather than to her.(Wolf, in press)

The process is a powerful one: the journal-keeper becomes aware of her assumptions, daily behaviors, andfeelings. She often becomes objective in her observations of others, a sort of anthropologist-at-large. The newself-consciousness and gradual ordering of events combine to create a strong educational process of develop.ment. Our words become a means of access to our inner selves and old habits are scrutinized; change can occur.The journal is time-honored but nonetheless effective as a means of exploring our inner selves and outer be-havior; it enables us to take care and responsibility for the "small events" which seem automatic in life.

"We should not be ashamed to confront the realworld of our clients to learn our role in their

development."When we put ourselves in the world of another our vision changes. The above strategies address some waysthat can be used to connect the human service providers with their client population to create greater communi-

cation, develop trust, and good will. Caregivers, adult educators, caseworkers, and paraprofessionals are oftenpersons who entered the human service field because ofa commitment to serve their fellow humans. When burn-out and time take their toll, human resource professionals often need the opportunity to be reminded of theircommitment.

In each of us, there is a place between where we are in life and where we want to be. Education is the meetingplace of those two sides: through learning we can achieve a better self. And when we do achieve a better self,we are ready to reenter the fray of human services. In the training of human service personnel, adult educatorsoften provide theory, research, and technical updating. It is time that we considered the personal developmentof our clientele and give them the opportunity to rededicate themselves to the ideals of their profession. AAACE

REFERENCES

Butler, R.N. (1982). Ageism: Another form of bigotry. In A.H. Zarit (Ed.), Readings in aging and death: Contemporary perspectives (2nd ed.). (pp. /0-26).New York: Harper & Row.Damn. N. (1984). Book review. ingernattona/ Journal of Aging and Human Development, 19(4), 337-339.Erikarn. E. (1963). Childhood and socrety.New York: W.W. Norton,Homer, J. (1982). That time of year, a chronicle of life in a nursing home. Amherst. MA: TLe University of Massachusetts.Nahemow, L., Casey, J., Gauthier, B.B. Lucky, R., & Wolf. M.A. (1988). Sharing educational resources among longterm care providers. Educational Gerontology, 14, 229-235.Sarin, M. (1973). As we are now. New York: W.W. Norton.Scon.Maxwell, F. (1987). The measure ofmy days.New York: Penguin Books.Wolf, M.A. (in press). Journal writings: A means to an end in training students to work with older adults. Gerontology A' geriatrics education.

Mary Alice Wolf is the Director of the Institute in Gerontology at Saint Joseph College, West Hartford,Connecticut.

4

ED 306 394

AUTHORTITLEINSTITUTION

PUB DATENOTEAVAILABLE FROM

PUB TYPE

EDRS PRICEDESCRIPTORS

ABSTRACT

DOCUMENT RESUME

CE 052 337

Baran, Nancy H., Ed.Your Food Dollar. Money Management. Revised .Household Financial Services, Prospect Heights, IL.Money Management Inst.88

36p.

Money Management Institute, Household FinancialServices, 2700 Sanders Road, Prospect Heights, IL60070 ($1.00; 10% discount on orders over$100.00).Guides - Classroom Use - Materials (For Learner)(051)

MFO1 Plus Postage. PC Not Available from EDRS.Adult Education; *Consumer Education; *EducationalResources; tFoods Instruction; Learning Activities;*Money Management; *Nutrition; Secondary Education

This student/teacher resource booklet providesinformation on conserving food dollars while providing nutritiousmeals. The guide shows how to set up a food budget and explains howscanning the weekly food ads, planning meals around the specials, andcompiling a list accordingly can also help consumers get more fortheir food dollars. Numerous shopping tips are included. The bookletshow; how to recognize quality in meat, poultry, fish, and produce.It discusses food labeling; government grades and standards; opendating; food safety, storage, and handling; and home gardening. Italso explores a variety of shopping alternatives, from warehousestores to farmers' markets. The nutrition section includes, inaddition to the U.S. Daily Food Guide, an analysis of an adequatediet, an exploration of changing eating habits, and the latest trendsin food merchandising, from new packaging to hypermarkets. Suggestedresources include organizations, books, and pamphlets. (KC)

***********************************************************************

* Reproductions supplied by EDRS are the best that can be made *

* from the original document. *

***********************************************************************

ED 306 394

AUTHORTITLEINSTITUTION

PUB DATENOTEAVAILABLE FROM

PUB TYPE

EDRS PRICEDESCRIPTORS

ABSTRACT

DOCUMENT RESUME

CE 052 337

Baran, Nancy H., Ed.Your Food Dollar. Money Management. Revised .

Household Financial Services, Prospect Heights, IL.Money Management Inst.88

36p.

Money Management Institute, Household FinancialServices, 2700 Sanders Road, Prospect Heights, IL60070 ($1.00; 10% discount on orders over$100.00).Guides - Classroom Use - Materials (For Learner)(051)

MF01 Plus Postage. PC Not Available from EDRS.Adult Education; *Consumer Education; *EducationalResources; tFoods Instruction; Learning Activities;*Money Management; *Nutrition; Secondary Education

This student/teacher resource booklet providesinformation on conserving food dollars while providing nutritiousmeals. The guide shows how to set up a food budget and explains howscanning the weekly food ads, planning meals around the specials, andcompiling a list accordingly can also help consumers get more fortheir food dollars. Numerous shopping tips are included. The bookletshow; how to recognize quality in meat, poultry, fish, and produce.It discusses food labeling; government grades and standards; opendating; food safety, storage, and handling; and home gardening. Italso explores a variety of shopping alternatives, from warehousestores to farmers' markets. The nutrition section includes, inaddition to the U.S. Daily Food Guide, an analysis of an adequatediet, an exploration of changing eating habits, and the latest trendsin food merchandising, from new packaging to hypermarkets. Suggestedresources include organizations, books, and pamphlets. (KC)

***********************************************************************

Reproductions supplied by EDRS are the best that can be madefrom the original document.

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To The ReaderThe sponsor of this publication is

Household Financial Services.Comprised of four core businessesHousehold Bank, Household Commer-cial Fir, ;ial Services, HouseholdFinanc Corporation and AlexanderHamill. i Life Insurance CompanyHousehold Financial Services is amember of the Household Internationalfamily. Household Internationa!is one of America's major diversifiedcorporations, with a history datingback to 1878 and a reputation forsoundness and excellence.

For over fifty years we havedistributed consumer educationmaterials prepared by the MoneyManagement Institute, the educationalarm of our Consumer AffairsDepartment. Why do we sponsor thistype of program? Just as a goodphysician is interested in the physicalwell-being of individuals and families,we have a deep interest in theirfinancial health.

MMI materials include bou1dets,audiovisuals and pamphlets that explainand illustrate the most importantelements of personal and familyfinance. Their content is based oncontinual research and experience, aswell as consultation with specialists ineducation, business and government.

It is gratifying that these materialscontinue to be used so extensively byeducators in high schools, colleges anduniversities...by extension workers...journalists, radio and TV commen-tators ...by social workers... youthcounselors ...the clergy... by leaders inbusiness, industry, government andthe community...as well as by individualsand families. This acceptance encour-ages the continued support of aprogram which has as its goal thedevelopment of informed, educatedconsumers, well able to protect theireconomic interests.

Edwin P. HoffmanPresident and Chief Operating OfficerHousehold International

3

NMI®HOUSEHOLDFINANCIALSERVICESProspect Heights, Illinois

Edited byMONEY MANAGEMENT INSTITUTE

Joyce E. BryantVice President, Consumer AffairsSharon M. TarrantManager, MMI

Nancy H. BaranEditor, MMI

Copyright 1982, by Household Financial Services All rights reserved, including the right to reprodu-,e this booklet or any portion thereof In anyform. Fragmentary quotations permitted, if credited to copyright owner and to this booklet. Revised and reprinted 1988.

4

IntroductionFor most of us, food is more than just a

necessity. It's a social happening, asource of pleasure and the topic of muchconversation. Food is also an essentialpart of household spending. Whenmoney is tight, this portion of the budgetis often where reductions are first made.

Regardless of your financial situation,the need to manage these dollars morecarefully and shop wisely is important ifyou are to eat well, stay healthy and keepwithin your food budget.

This booklet is designed to help youplan nutritious meals, select the bestfood buys, and gain the maximum eatingpleasure possible from the dollars youhave to spend.

2

Table of Contents

Food Trends for the Future 3The World Food Situation 3:supermarket Innovations 3New Packaging Dosigns 4Changing Food Patterns 4

Managing Your Food Dollars 6A Plan for Spending 6Food Shopping Starts at Home 8Shopping Choices 10

Choosing Nutritious Foods 12

Factors Affecting Food Choice 12Daily Food Guide 12

Food Facts and Fiction 12

Selecting the Best Food Buys 16

Shopping for Food 16

Reading a Label 17

Using Food Buying Guides 19

Food Safety, Storage and Handling 26Safety 26Storage at Room Temperature 27Refrigerator Storage 28Freezer Storage 28

Home Gardening 29

Suggested Resources 30

Acknowledgments 31

5

Food Trends for the Future

,New trends in food production andchanging dietary habits will stronglyinfluence our food choices in thefuturethe kinds of food we eat, howthey are packaged and the methods ofpreparation. Because of technologicaladvances in packaging and food pre-servation, the consumer will have aneven greater selection of foods fromwhich to choose.

The World FoodSituation

North America has long been consid-ered the world's breadbasket. As majorgrain suppliers, the U.S. and Canadasupply food to nations around theglobe. With increasing population,unstable political conditions and poorcrop yields, there is a growing concernregarding the world's food supply. Canfood production keep up with demand?

. In the U.S., farming has become anexpensive proposition. The pricefarmers receive for their crops may notcover the costs of machinery, land,seed, fertilizer, herbicides and insecti-cides needed to increase crop yields.Adverse weather conditions and otherperils of nature have also affected fooddroduction.

In underdeveloped countries, thepopulation is expected to double overthe next 20 years, leaving even moredoubt as to whether an adequate foodsupply can be maintained. Not only arethere more people to feed, but world-wide beef consumption is increasing.(As nations become more affluent, theireating habits change to a morewestern-style diet.) Because grains areused to feed livestock as well as peo-ple, this increased meat consumptionheightens the demand for grainexported by North America.

To meet the demand, scientists havebeen working on various methods toincrease food production worldwide.New breakthroughs in agriculturalresearch have led to three majoradvancesgenetic engineering,

improved photosynthesis and hydro-ponics. Through genetic engineering.scientists are producing stronger spe-cies of plants which are more resistantto disease. Improved methods of photo-synthesis have led to plant environ-ments which are more efficientsoplants grow faster. With the use ofhydroponics, scientists are able to growplants in water instead of soil.

An increase in food production inNorth America through better tech-nology will help satisfy domestic needsand supplement food exports to othercountries. But more importantly, under-developed countries need to expandtheir food production capabilities tobecome more self-sufficient.

New methods of production are notthe only changes in the food situation;consumers will find differences in theways they shop for food as well.

SupermarketInnovations

Noticeable changes are taking placein supermarkets today as a result ofchanging demographics and moredual-income families. Consumers arespending fewer household dollars onfood consumed at home, while payingout more to restaurants and specialtyfood shops. With less time to shop,busy consumers demand fast, one-stop shopping that combines conve-nience and variety.

To keep pace with their customers,grocfy store chains are expandingtheir square footage to accommodatelarger meat and seafood departmentsand delicatessens. Floral departments,on-site bakeries and video cassetterentals are also being added.

0 1, 1

9

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1,t. 1

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3

What else is new? Hypermarkets,which have been described as "mallswithout walls," are combinationsupermarket/department stores Origi-nally found in Europe, these mammothstores offer one-stop convenience forfood and nonfood items at lower prices.Need a hair cut, a watch repaired, or afast-food snack? These services arealso available from vendors who leasespace within the hypermarkets.

Also popular are warehouse storesthe no-fuss, no-frills, casn-and-carrystoresthat offer no services but anincredible variety of general merchan-dise and a limited number of groceryitems and perishablesat rock-bottomprices. They stock only one or twotop-selling brands in each category,however.

Warehouse clubs are similar to ware-house stores but require customers totake out memberships. There are twotypes: business memberships for spe-cific companies and their employeesand individual and group member-ships. The membership requirementhelps to screen out poor credit risksand potential shoplifters.

New Packaging DesignsAs a consumer, you are undoubtedly

aware of the vast number of food pack-ages which line the grocery storeshelves. But have you ever stopped toconsider the amount of research andtechnology that goes into the creationof convenient, safe, practical andattractive packaging? Functional foodpackaging must meet certain require-ments. It should:

provide the product name, manu-facturer's name and address, andnet contents. (Some food productsalso list ingredients, nutrition infor-mation and cooking directions.)*protect the contents frombreakage and spoilage.

In Canada. all packaged food products must haveingredients listed on the label.

4

maintain the freshness andquality of the product.add convenience and failitatestorage.protect the contents fromtampering.

What determines how food productsare packaged? There are several fac-tors involvedease of storage, type ofproduct and consumer needs, to namea few. New packaging aesigns areevolving as changes in lifestyles occur.Since the size of the average house-hold is growing smaller, the trendtoward smaller packages of individualservings is accelerating. With morewomen working, convenience foodswill continue to be in great demand.Containers which save time and energyand those which may be used inmicrowave ovens are appearing morefrequently as well.

New technology has also stimulatedchanges in packaging design. Retort-able packages are one example. Theseflexible packages consist of threelayers of plastic and aluminum foil.Because products packaged in retort-able pouches are sterilized commer-cially, they do not need refrigeration.They also take less storage space,require less energy when cooked in thepackage and are lighter in weight thanmetal containers, making them lessexpensive to ship. Foods packaged inretortable pouches are now available inthe U.S. and Canada.

Another new concept in packaging isthe aseptic containera foil-lined,paper-board carton. Similar to a retort -able pouch, foods packaged aseptic-ally ao not require refrigeration. Asepticcontainers for fruit juice and dairy prod-ucts are currently on the market.

7

Changing FoodPatterns

Changes are no limited to the super-market or to the products found there.Consumers are changing in what theybuy and how they shop. More elderlyshoppers, more working women, moresingles, more males and more teenscan be found in the aisles of today'sgrocery stores, a significant changefrom years past. Due to the high cost ofhousing, living quarters will becomesmaller and offer less storage space.Therefore, consumers will buy lese nershopping trip but make more of the,...

Trends in Food BuyingWith their busy schedules, today's

consumers are not willing to spend a lotof time in the supermarket. They aremore apt to skip items on their grocerylists or select those within easy reach.

Microwave products, deli and take-out '.,,ods have gained popularity withshoppers. Indulgence foods such aschocolate and frozen novelty items areincreasing in sales and there is a grow-ing interest in ethnic and regional foods.

Working women apparently econo-mize as much as their nonworkingcounterparts. The use of coupons andthe tendency to substitute similar butless expensive items reveal a desire onthe part of all consumers to reduceexpenditures.

How the Food Dollar is SpentThe amount of money spent on food

eaten at home or away from homedepends in part on the economy.Higher income groups tend to spendmore money on food away from homethan lower income groups. However,when money is tight, all consumerstend to eat out less. Even the moreaffluent may pick up a dinner of "home-made" pasta or step at a nearby deli,instead of dining out. Most people eatbreakfast at home but are elsewherefor lunch. Those most likely to eat allmeals at home are the young and theelderly.

. Nutritional Aspects ofToday's Diet

It is believed that recent dietarychanges and a more sedentary lifestyleare contributing to such health prob-lems as obesity, diabetes and heartdisease. Also of concern are theresearch findings which suggest aconnection between the amount andnature of fat in the diet and heart dis-ease. As a result, consumers havebeen advised to reduce the amount ofsalt, sugar, and fat (especially satu-rated fat) in their diets.

Fortunately, the diets of Americansare beginning to reflect their increasingawareness of the dangers of a highcholesterol level. To help prevent this,they're consuming more seafood andpoultry, more complex carbohydrates(unrefined starches, fruits and vegeta-bles) and high fiber, whole-grain foods.They're also buying more low-fat dairyproducts and selecting leaner cuts ofmeat.

Consumers have also increasedtheir intake of some vitamins and min-erals, as more foods are now enriched

or fortified. In addition, because theyare developing a greater awareness ofnutrition, consumers are becomingmore cognizant of highly refined foods.They have also become aware of theadvantages and disadvantages of pre-servatives and food additives.

5

Managing Your Food Dollars

Grocery shopping can be a real chal-lenge, especially if you are on a limitedbudget. Nonetheless, by planningahead and managirig your moneywisely, you can still serve meals whichare appetizing, easily prepared andnutritious.

Food-buying decisions are influ-enced by personal values and availableresources. For example, is convenienceimportant to you? Food items which areeasily prepared will save you time, butmay -,ost more than those preparedfrom scratch. Do you enjoy servingvarious epicurean delights to familyand friends? Then you must be willingto devote a lot of time and energy tofood preparation. By first deciding whatyour priorities are and then carefullymanaging your available resourcesmoney, skills, time, energy, equipmentand spaceyou can obtain greatersatisfaction from the dollars you haveto spend.

A Plan for SpendingMany people find it convenient to

make food purchases once a week.Others buy more frequently, as needsarise or when money is available. Theamount of money spent for food variesbecause of differences in income,family size, ethnic background andlocality. When planning how much youcan realistically spend, consider thefollowing:

personal preferences of individualsin your familynutritional needsnumber of meals eaten away fromhomeamount of entertaining you doamount of food you prepareyourselfstores where you shopother demands on your income

6

Setting Up a Spending PlanTo keep track of your spending and

control food-dollar costs, you need aplan. The first step in developing one isto estimate how much money you haveto spend. What is your monthly take-home pay? Next, determine how muchyou must spend to meet monthlyexpenses. These include fixedexpenses, those which you must pay onspecific dates and in specific amounts,such as rent or mortgage payments,utilities, installment debts, and flexibleexpenses, those which are paid on arirregular basis in varying amounts,such as clothing, food, transportation,and entertz inmont.*

How much do you plan to spend forfood? Record this figure on the chartfound on page 7. For the next severalweeks save all cash register receipts orrefer to your checkbook, if you makefood purchases by check. Then, recordwhat you have actually spent for food.

For additional Information on setting up an overallspending plan and savings plan, see the bookletYOUR FINANCIAL PLAN, listed on page 32.

Some parts of every dollar youspend in the supermarket may go fornonfood itemsdrug items, cosmetics,kitchen utensils, cleaning supplies,paper goods or magazines. If you con-sider these items as part of the grocerybill, recognize what proportion of yourso-called food dollar goes for thesenonfood items. Meals eaten away fromhome may be considered food expendi-tures or entertainment expenses, ordivided between food and entertain-ment, depending on how these costs fitinto your total spending plan.

Evaluating the PlanAfter several weeks compare what

you are spending for food with whatyou planned to spend. Is the amountmore or less than expected? Althoughmaking quantity purchases or takingadvantage of special sales may meanexcessive spending one week, you arelikely to spend less in the followingweeks. Special occasions or holidaysalso tend to increase food costs.Remember, it takes time and practiceto become a skillful manager of fooddollars and keep food cost within setlimits. From time to time, adjustmentsin spending will have to be made, asfood prices and/or needs change.

Food Spending Plan

SHOPPING PERIODS(semiweekly, weekly orbiweekly)

AMOUNTS COMMENTS

Planned Actual

MEALS EATEN AWAY FROMHOME

TOTAL

10 7

Food ShoppingStarts at Home

Before dashing out to the supermar-ket, it's important to do your "home-work." Take the time to reviewnewspaper ads, plan meals and make ashopping list. By doing so, you aremore likely to find the best buys, avoidimpulse purchases and eliminate extratrips for forgotten items.

Plan AheadBe a smart shopper and get more for

your money by deciding in advancewhat foods to serve at mealtime and forsnacks. As you plan your menus, followthese important steps:

Check newspaper ads for specialsales. Planning your meals aroundthese items can help to save youmoney. Buy only what you can useand compare prices with thosefound in other ads.Clip coupons. They can savemoney if the item is one you wouldnormally buy and it's less expen-sive than similar brands.Check the appropriate DailyFood Guide Chart found on eitherpage 13 or 15 to be sure that eachday's menu includes foods fromevery group.

8

Take advantage of seasonal spe-cials. Foods are less expensivewhen in great supply. See Huge 9for a Calendar of Best Buys.Consider food preferences.When you serve popular foods youincrease eating pleasurethus thevalue of the food. Invite familymembers to give you their specialrequests.Think about appetite appeal.Plan meals with foods of contrast-ing colors, textures, flavors, sizesand shapes.Keep meals interesting. Try newrecipes occasionally to 3xpandyour repertoire.Plan the use of leftovers. Theycan be used in casserole dishesand for snacks and lunch boxes.

If there is food waste in your house-hold, asK yourself why. Are you buyingfood in the right quantities? Is foodrefused or left on the plate? Are serv-ings too large? Is the food cooked prop-erly? Encourage family involvement inmenu planning and meal preparationso you will have help in making decisionsthat affect the eating pleasure of all.

11

Making a Shopping ListOne of tho best ways to control

spending and avoid impulse buying isto make a list of the items needed. Hav-ing already planned your menus, therest is easy. Some helpful hints formaking a shopping list follow:

Keep an ongoing list and jot downitems as your supply gets low.Look over the recipes you plan touse. Be sure you have the neces-sary ingredients.Check the cupboards, the refriger-ator and the freezer for foods onhand. Are there staple itemsflour, sugar, coffee, salt, ricewhich should be added to the list?Stock up on sale items used regu-larly, if storage space permits.Organize your list according to thestore layout to save time and steps.

If you find that you are continuallyexceeding your food spending plan,evaluate your menus and shopping listfor ways to cut costs. Serving lowcostmain dishes is one of the best ways toeconomize. Become aware of substi-tute foods which are nutritious but costless. If entertaining is taking an excessamount of your grocery money, youneed not become less sociablejustsimplify the foods you serve. Try under-lining the items on your shopping listwhich are basic to the family dietbuythese foods first and include others asyour food spending wan permits.

Calendar Of Best Buys

JanuaryApplesGrapefruitOranges

FebruaryApplesGrapefruitOranges

MarchApplesArtichokesGrapefruitOranges

AprilArtichokesAsparagusPineappleTurkey

MayAsparagusCornPineappleStrawberriesTomatoes

JuneBerriesCherriesCornFresh fishMelonPlumsTomatoes

JulyBerriesCherriesCornFresh fishGrapesLemonsLimesMelonNectarinesPeachesPlumsTomatoes

OctoberApplesBrussels sproutsCauliflowerCranberriesFresh shellfishPearsP'impkinSweet potatoesTurkeyWinter squash

AugustBerriesCornFresh fishGrapesMelonNectarinesPeachesPearsPlumsTomatoes

SeptemberCauliflowerCornGrapesPeachesPearsPlumsTomatoes

NovemberApplesBrussels sproutsCauliflowerCranberriesFresh shellfishOrangesPearsPumpkinSweet potatoesTurkeyWinter squash

DecemberApplesCranberriesGrapefruitOrangesSweet potatoesTurkeyWinter squash

Foods such as bears, celery, lettuce, cabbage, onions, potatoes, and carrots are plentiful throughout the year.

12 9

Shopping ChoicesWhere will you do your grocery shop-

ping? There are several alternatives inmost populated areas from which tochoosesupermarket, warehoi Isestore ^onvenience store, farmer's mar-"(et or co-op. Perhaps you shop in morethan one place, depending on your time'schedule, the items needed, your trans-portation and where you live. For aComparison of shopping alternatives,

`Seethe chart on page 11.Food prices, of course, are one of the

majOriactors in determining where youwill shop. The prices you pay oftenrelate to the basic.economic principlesof supply and demand. For example, ifa naturaldisaster reduces the supply offood, the price will rise. The economyalso affects fo6d prices. Not onlyfarmers but those involved in the :rens-portation, processing and marketing offood products have faced increases inthe cost of labor, transportation,energy, rent, taxes, etc. They musttherefore charge more for their goodsand services.

Where you shop also has a bearingon price. In the "no frills" type of super-market, for instance, food is lessexpensive because the cost of doingbusiness is lower. Stores which offer avariety of services and a pleasantshopping environment are generallymore costly. Because we purchasefood so frequently, we tend to noticeprice increases. Food remains a bar -g ?.n, however, when compared to the-ost of food in other countries and toifle rising costs of health care andhousing.

Customer service, product qualityand adequate selection are also impor-tant when choosing a place to shop.Stores should be clean, shelves well-stocked and e;sles well-marked.Checkouts should be speedy and thepersonnel polite.

As a consumer, you can make shop-ping more pleasant and keep thestore's costs to a minimum by followingthese simple rules of shopping etiquette:

Handle itemp with care, esvciallyproduce and other perishables.Return products to the properplace.Inform store personnel of acci-dents or damage to items ondisplay.Keep the aisles clear to avoidblocking traffic.Control children.Check coupons ahead of time forexpiration dates.Have cash or checks ready whenchecking out.Return shopping carts to the areadesignated for empty carts, espe-cially in parking lots.

The best time to shop is when thestores are least crowded, althoughhectic schedules don't always permitthis. Supermarkets often have adver-tised specials during the week; if con-venient, plan your shopping trips tocoincide with these. For the best selec-tion of perishable goods, find out whendeliveries are made. Keep shoppingtrips to a minimum to save both timeand money. Remember, the more oftenyou shop, the more likely you are to buythings you don't really need.

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Food Shopping AlternativesShopping Outlet Description Advantages Disadvantages

Supermarket Offers a full line of groceryproducts from fresh produce tofrozen foods, in addition to spe-cialty items like bakery goods,deli products and fresh fish.Many nonfood items are alsoavailable. Stires areusually part of a group orchain of stores.

1. A wide selection of nationalbrands and some privatelabel and generic it itsavailable

2. Large variety of products atdifferent price levels

3. Advertised specials4. Customer services such as

check cashing and parkingavailable

1. Toc .arge to find thingsquickly

Warehouse Store Offers the basics-cannedgoods, paper items, dairy prod-ucts, etc. Prices are lowerbecause profits are based ondoing a large volume of busi-ness. The lack of customerservices also helps to keepoperating costs low.

1. Lower prices2. Larger sizes

1. Few, if any, customerservices-customers mustbag their own groceries

2. Items may be in cartonsrather than displayed onshelves

3. Limited amounts of freshproduce and frozen foods

4. Not readily accessible5. Less variety of items

Co-op An assoc:aiion owned and oper-ated by a gi,:up of people for thepurpose of buying food in largequantities and distributing itamong individual members.They may also sell to the public.

1. Opportunity for communityand neighborhoodinvolvement

2. Profit-sharing for members --often in the form of refunds onpurchases

3. Prices are usually lower thanthose found in supermarkets

1. Few customer services2. Food purchases depend on

what the majority wants3. Requires an expenditure of

time and money4. Inexperienced personnel and

management, sometimesvoluntary

Convenience Store May be independently owned orpart of a chain. They are smallerthan supermarkets and do notcarry a full line of groceries.

1. Open long hours2. Open holidays and weekends3. Fast service

1. Higher prices2. Selection limited-usually no

fresh meat or produce

Specialty Store Is limited to specific fooditems-bakery, fish market,delicatessen, meat market.They are often family owned.

1. Personal attention2. Fast service3. Customer services some-

times provided, e.g., delivery,special orders, credit

4. High-quality items

1. Prices usually higher than insupermarkets

Thrift Store Usually a company-owned andoperated outlet which sells "dayold" or damaged baked goods.

1. Lower prices 1. Selection limited to a specificbrand

2. Location may be inconvenient

Farmer's Market Where fresh produce is some-times sold for less, due to loweroperating costs. In someregions, markets close duringthose months when freeth pro-duce is not readily available.

1. Items are sometimes lessexpensive than in thesupermarket

2. Produce is very fresh

1. Less variety-specific fruitsand vegetables may not beavailable.

14 11

Choosing Nutritious Foods

Like an automobile, the body needsfuel to operate efficiently. To be at itsbest, it needs an adequate supply of allnutrientsvitamins, minerals, protein,carbohydrates, fats and water. Choos-ing foods which satisfy our nutritionalneeds is easy but it doesn't happen bycharice. Those extra minutes of plan-ning and preparation will definitely beworth your while!

Factors AffectingFood Choice

Whether it's served at a holiday cele-bration or at an impromptu family gath-ering, food symbolizes manythingshospitality, love, security, goodhealth and status. Why do we eat cer-tain foods? What influences our selec-tion? There are several lectors:

level of incometime available for foodpreparationinterest in food preparationnumber and ages of family mem-bers living at homespecial dietary needs of familymembersfamily likes and dislikesavailability of specific foods andregional tastescultural and ethnic background offamily membersinformation found inadvertisementsstyle and frequency of entertaining

Making the right food choices is up tous. In the following section, you will learnhow to improve eating habits and makeselections based on nutritional needs.

Daily Food GuideEating a variety of foods from the

different food groups supplies the bodywith essential nutrientsprotein, car-bohydrates, vitamins, minerals, fats

12

and waterneeded for energy, growthand repair. Several foods contain morethan one nutrient, but no one food pro-vides them all. To be assured of anadequate diet, a varied regimen is best.

Eating an Adequate DietFoods are categorized into groups

according to their nutritional contribu-tion. For example, the fruit and vegeta-ble group is important in the dietbecause these foods supply an abun-dance of vitamins A and C, which areneeded for healthy eyes, skin and hair.They are also a good source of iron andcarbohydrates. Unpeeled fruits andvegetables and those with edibleseeds also provide fiber which aids indigestion.

The bread and cereal group fur-nishes the body with carbohydrates forenergy, B vitamins, iron and protein.Foods containing whole grains alsoadd fiber to your diet. The meat, poul-try, fish and beans group is a goodsource of protein for the building andrepairing of body tissues and providesfat, iron and B vitamins. The milk andmilk products group is a major sourceof the calcium and vitamin D neededfor strong bones and teeth. Protein,vitamin A and several B vitamins arealso supplied by this food group.

To be certain you are getting an ade-quate supply of nutrients, see theappropriate chart on either page 13 or15 for the recommended number ofservings from each food group andexamples of what constitutes a serv-ing. Some foods, like tacos or lasagna,belong to more than one group. Whenfollowing a daily food plan, you willhave to judge for yourself whether ornot you have eaten enough to equala serving.

Foods like sugar, honey, butter, oils,and condiments help to make foodsmore palatable and provide some nutri-ents, but their major contribution to thediet is food energy or calories.

15

Make Every Calorie CountCaloric needs differ with each indi-

vidual. The number of calories yourequire to maintain present energylevels and control weight dependsupon your age, activity level and yoursex. A growing teen, for instance,requires more calories than an elderlygrandparent. A physically active per-son or one whose work involves man-ual labor would require more caloriesthan someone who has a sedentary life-style. Men because of their size usuallyneed more calories than women.

Eating three meals a day suppliesmost of our caloric needs. Snack foodscan also help you maintain an ade-quate diet, if you choose them carefullyand include them as part of your dailyfood plan. Snack foods to be used inmoderation are those high in fat, salt orsugar and low in food value. So insteadof eating a candy bar or potato chips,why not nibble on carrot sticks or freshfruit? By doing so you satisfy yourappetite and provide your body withvaluable nutrients.

Food Facts and FictionThere have always been a number of

myths and misconceptions associatedwith food. As a consumer you need tobe knowledgeable and well-informed inorder to separate fact from fiction. Foodfads can be quite costly to your pocket-book and, in some cases, to your health.

Controlling Your WeightSome people are constantly dieting,

while others are always "startingtomorrow." Unfortunately, there are nomagic solutions to losing weight. Itrequires will power, determinationand, most important, a change in youreating habits.

2-3 oz. (60-90 grams) of cookedbeef, poultry, liver or fish

2 oz. (60 grams) cheese2 eggs1/2-3/4 cup (125-175 mL) cooked dry

beans or peas2 tablespoons (30 mL) peanut butter

2-3 servings3 or more4 or more3 or mc.e4 or more2 or more

U.S. Daily Food Guide

Food GroupRecommendedNumber of Servings

Example ofOne Serving

Fruit and Vegetable 4 or more servings (include darkgreen and yellow vegetables, leafygreen vegetables, citrus fruits andother fruits high in vitamins andminerals)

1/2 cup (125 mL) of vegetable or fruit1/2 cup (125 mL) fruit juice1/2 grapefruit1 orange1 potato

Bread and Cereal 4 or more servings (include wholegrain, enriched or fortified products)

1 slice of bread (30 grams)1/2 cup (125 mL) rice, macaroni or

cooked cereal1 cup (250 mL) ready-to-eat cereal

Meat, Poultry, Fish and Beans 2 or more servings (include beef,veal, pork, lamb, poultry, fish, eggs;as alternativesdry beans, lentils,cheese, nuts or peanut butter)

Milk and Milk Products Children under 9Child 9-12TeenagerPregnant womanNursing womanAdults

Fats, Oils, Sweets andCondiments

1 cup (250 mL) milk1 cup (250 mL) yogurt11/2 oz (45 grams) firm cheese

These foods provide mainly calo-ries. They may be added to supple-ment the diet or enhance the flavorof foods.

No serving sizes are listed becausethere is no recommended numberof servings for this group. Theamount to use depends on thenumber of calories required.

13

To lose weight you must use up morecalories than you eat. This doesn'tmean you need to starve yourself or eatonly speCial foods. In fact, you shouldcontinue to eat a variety of foods fromeach of the food groups but cut downon your portion sizes. Do not skipmeals, for you will miss out on impor-tant nutrients and possibly overeat atthe next opportunity. It is also recom-mended that you consult a physicianbefore dieting.

The problem with fad diets is thatthey are nutritionally unbalanced. Insome cases they may even causeharmful effectS. For instance,liquid and high protein diets restrict theintake of fruits and vegetables andecereal grains. If followed for a pro-longed length of time, the result is adiet deficient in vitamins A and C,several B vitamins and iron. The dieterfollowing a starvation diet, low-carbohydrate diet or low-protein dietdoes not get the nourishment neededfor energy or the essential nutrientsrequired for the buildup and repair ofmuscle tissues and the regulation ofbody functions. Consequently, fatigue,nausea and/or intestinal discomfortsmay occur. One-emphasis diets orthose limited to a specific food such asgrapefruits or bananas are dangerousto your health, if followed for a pro-longed period.

While people do lose weight byadhering to these fad diets, they oftengain it all back. Why? Because oncethe desired amount of weight is lost,they return to old eating habits. Fur-thermore, fad diets become uninterest-ing and difficult to follow for any lengthof time, due to the limited choice of food.

Some find diet groups to be advanta-geous, because group members pro-vide the support and encouragement tolose unwanted pounds. Dieters mayalso find it easier to follow a recom-mended plan instead of dieting on theirown. These programs can provide anourishing variety of foods to dietersand help you improve your eatinghabits. Compare their food plan withthe appropriate Daily Food Guide chartfound on either page 13 or 15 to be surethe program is nutritionally sound.Members may be charged a fee, how-ever, so consider the advantages anddisadvantages carefully before joining.

Do not expect a rapid weight loss;one to two pounds a week is ideal.When dieting also remember to exer-cise. It helps you to burn off caloriesand tone up muscles.

Natural Foods,Organic Foods andHealth Foods

With today's emphasis on health andphysical fitness, consumers are deve-loping a greater interest in the kinds offoods they eat. As a result, much infor-mation and misinformation has beenwritten on the importance of natural,organic and health foods in the diet.

Natural foods have not been highlyprocessed and do not contain preser-vatives, additives or artificial ingredients.Organic or organically grown food isproduced without pesticides or artificialfertilizers. However, pesticides canremain in the soil for years, so evenfoods grown in this manner may not befree of them. In fact, the only thing aconsumer can be certain of is thatfoods labeled as such will probablycost more. The term health food isespecially confusing because it sug-gests these foods are better for you,when actually most foods promotegood health.

17

Because these terms are so looselydefined, the consumer must be a pru-dent shopper. When buying itemslabeled as natural, organic or healthfoods, your best protection 13 to readlabels carefully and be aware that youare probably not getting more foodvalue despite the higher cost.

Vitamin and mineral supplementsare yet another controversial topic.Usually you can meet the necessa; ydietary requirements by eating an ade-quate and varied diet. Wise consumersshould educate themselves on whatvitamins and minerals can and cannotdo and then, after evaluating their di-etary habits, decide whether or not theyneed a supplement. If so, select onewhich provides ;:,n array of vitamins andminerals rather than megadoses ofsingle or multiple nutrients.

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Canada's Daily Food Guide

Food GroupRecommendedNumber of Servings

Example ofOne Serving

Fruits and Vegetables 4-5 servings ( include at least twovegetables. Choose a variety ofboth vegetables and fruitscooked,raw or their juices. Include -yellow,green or green leafy vegetables)

1/2 cup (125 mL, of vegetable or fruit1/2 cup (125 mL) fruit juice1/2 grapefruit1 orange1 potato

Breads and Cereals 3-5 servings (include whole grain,enriched products)

1 slice of bread (30 grams)1/2-3/4 cup (125-175 mL) rice, maca-

roni or cooked cereal3/4 cup (175 mL) ready-to-eat cereal

Meat, Fish, Poultry andAlternates

2 servings (include beef, veal, pork,lamb, poultry, fish, eggs; asalternatesdry beans, lentils,cheese, nuts or peanut butter)

2-3 oz. (60-90 grams) of cookedbeef, poultry, liver or fish

2 oz. (60 grams) cheese2 eggs1 cup (250 mL) baked beans or

cooked dried peas4 tablespoons (60 mL)

peanut butter

Milk and Mill: Products Children under 12 2-3 servingsAdolescents 3-4Pregnant and

Nursing women 3-4Adults 2

1 cup (250 mL) milk3/4 cup (175 mL) yogurt11/2 oz (45 grams) firm cheese

Adapted from Canada's Food Guide, Health and Welfare Canada, 1982.

18 15

Selecting the Best Food Buys

With so many supermarket items tochoose from, selecting the best foodbuys is not easy. Today's shopper mustbe alert to new ideas, willing to experi-ment and eager to learn. While thisdoes require some extra effort, you canlearn to serve meals which are nutri-tious and appetizing even on a limitedbudget.

Shopping for FoodHow you shop depends on your time

and energy, transportation, the qualityof food you pi'efer, the stores available,and the prices you are willing to pay.The following shopping pointers canhelp you become a skillful shopper andget more for your money:

Eat before you shop. Having anempty stomach can lead toimpulse buying. Everything "looksgood" When you're hungry.Shop alone when possible. Whenfamily members come along, youtend to buy more.Use a shopping list. It helps toreduce the number of impulsepurchases you make and savesyou a return trip for forgotten items.Do make substitutions, however,when you find less expensive itemswhich suit your needs.Use coupons. They can savemoney if the item is one you wouldnormally buy and it is priced lowerthan similar brands.Buy foods in season. When foodsare plentiful they are generally lesscostly. See chart on page 9 for aCalendar of Best Buys.Know the regular prices of itemsyou generally buy. This way youwill recognize when an advertisedspecial is really a bargain.Be alert for unadvertised spe-cials in the store. These can saveyou money.

Consider how the food item willbe used. For instance, do not pay apremium for albacore tuna if youare planning to make tuna noodlecasserole.Compare the price of food itemsin different formsfresh, frozen,canned or driedand in differentstyleswhole, sliced, chopped,etc.Determine if the added cost ofbuying convenience items isworth the time saved.Buy only the amount you needand can store conveniently. Buy-ing in bulk is often less costly, butnot if it spoils before you use it.Take advantage of unit pricingwhen it's available, to determinewhich size package is the mosteconomical. The unit price is theper unit measure (e.g.. the numberof cents per ounce/gram). To deter-mine this cost, divide the price ofthe item by the number of ounces itcontains. For example, the unitprice for a 12-ounce can of cornselling at 510 would be 4.30 perounce. When compared to a j-ounce can selling at 370 or 5.30per ounce, the larger can is thebetter buy.*Compare costs per serving. Thefood label will generally tell youhow many servings the containerholds. Divide this number into theprice to determine the cost perserving. (For foods such as meatsor fresh vegetables, you will needto know the number of servings perpound/ kilogram. Most cookbookshave this information or you canrely on experience.) For example,one pound of ground beef at $1.90per pound would be approximately480 per serving, since there arefour 4-ounce servings to a pound.

The unit price for a can of corn which weighs 340grams and sells for 51C would be 0,15c per gram.When compared to a can which weighs 198 gramsand sells for 37c or 0,19C per gram, the larger can isthe better buy.

If ground beef costs $4.20 per kilogram (1000grams), a 100 gram serving costs 42c.

Compare the costs of foodswithin the same food group. Forinstance, compare the cost ofbeans with peas, rolls with slicedbread.Be wise to supermarket displays.Items displayed at the end of theaisle may not always be speciallypriced. Items like ice cream andassorted toppings are often dis-played together. Avoid the tempta-tion to buy both if this was not yourintention.Ask for a rain check if a speciallypriced item is unavailable. It allowsyou to purchase the item at the saleprice at a later date.Read labels. Food labels list theingredients and valuable nutri-tional information, which is helpfulin judging the nutritional quality ofa food item.Compare national brands,private-label and generic prod-ucts. Generic products can bestbe identified by their plain, simplepackaging. These products areusually less expensive. While thenutritional value is comparable toother products, you may find adifference in quality and appear-ance. Private-label products areunique to a particular chain ofstores. Because of lower market-ing, advertising and distributioncosts and a difference in quality,prices are sometimes lower thannational brands, but the nutritionalvalue is the same.

National brands are manufac-tured and distributed by major foodcompanies. Because they are con-sidered to be of higher quality thanmost private-label items, th; mayhave a higher price.Pay attention at the checkout tobe sure the cashier rings thecorrect price.Make certain that all groceriesare packed into bags, all of whichgo home with you.

Every so often you may purchase afood item with which you aredissatisfiedthe product has spoiledor there is something missing from thepackage. If this should happen to you,discuss your complaint with the storemanager. (It is a good idea to bring theunused portion of th* product to helpthe manager identil, the problem.)Remember that it is in the retailer's bestinterest to keep you, the customer,satisfied. If warranted, you may want toWrite the manufacturer of the product.The name and address can be foundon the label. Do not forget to includethe product code.

Very serious problems should bedirected to the appropriate governmentagency:

U.S. Food and Drug Administrationfor impure or adulterated foods,misleading or false labeling andquestionable nutritional claims. InCanada, contact Health and Wel-fare Canada regarding impure foodproducts, and Consumer and Cor-porate Affairs Canada for con-sumer packaging and fraudulentlabeling.U.S. Department of Agriculture forproblems relating to meat andprocessed meat products, eggs,poultry and other products whichhave been inspected by the USDA.In Canada, Consumer and Corpo-rate Affairs Canada is responsiblefor the inspection of foods in retailestablishments.Federal Trade Commission forfalse or misleading advertising. InCanada, Consumer and CorporateAffairs Canada.

Reading a LabelAre you a label reader? This is a

good habit to develop. Food labels tellyou about the product you are about topurchase. The picture shows you whatthe product looks like. By law it must bean accurate representation of what'sinside. By comparing the nutrition infor-mation found on the label with the cost,you are better able to determine the

best buy. Some labels tell you how toprepare the product and how manyservings it yields. If you have specificdietary restrictions, reading the ingredi-ents on the label can help you avoidrestricted foods. The number of calo-ries is sometimes given for those whoare concerned with their caloric intake.

Food Labeling RequirementsIn the United States, the labeling of

food is regulated by two federal lawsthe Federal Food, Drug and Cos-metic Act and the Fair Packaging andLabeling Act. These laws are enforcedby the Food and Drug Administration(FDA) and the U.S. Department of Agri-culture (USDA). In Canada, food label-ing and packaging are regulated underthe Consumer Packaging and Label-ling Act and the Food and Drugs Act,administered by Consumer andCorporate Affairs Canada.

Basic information which must appearon a food label includes:*

the common or usual name of theproducti.e., peas, corn, apricotsthe net contents ur net weight of

' In Canada. the labeling requirements are similar, butmore comprehensive in scope. All labeling informa-tion must appear in French and English (except themanufacturer's name and address) and all units ofmeasure must be in metric form. The grade andcountry of origin must also be on the label.

*xi

the product (this informationmay also appear in metric unitsof measure)the name and address of the manu-facturer, packer or distributor

A list of ingredients must also appearon the label, with the exception of thoseingredients which are required by theU.S. government to be in certain foods.The major ingredient is listed first, fol-lowed by the rest in descending orderof dominance by weight.

Some food products contain foodadditives. These are used to increasethe shelf life of a product, improve itsappearance or texture, and maintain orincrease its nutritional value. Foodadditives must be listed by name on thelabel. Some manufacturers will alsoprovide the reasons for their use. Col-ors and flavors may be simply stated as"artificial color" or "artificial flavor." (Ifbutter, cheese and ice cream containartificial coloring, it is not required thatthis be stated on the package.)

II

111111111111111111111111111111111I111111111111111111111111111111111111111111111111111

NUTRITION INFORMATION(PER SERVING)

SERVING SIZE CUPSERVINGS PER CONTAINER.

CALORIES 280 FAT (PERCENT OFPROTEIN 11 G CALORIES 53%) 16GCARBOHYDRATE 21 G POLYUNSAT

URATED 1GSATURATED . . sG

CHOLESTEROL120 MG/1000) . 20 MG

SODIUM(365 M01100 0). 415 MG

PERCENTAGE OF U S RECOMMENDED DAILYALLOWANC ES (U S RDA's)

PROTEIN 17 RIBOFLAVIN(%) . ... 7VITAMIN A 17 NIACIN .12VITAMIN C CALCIUM(ASCORBIC ACID) 5 IRON 12

THIAMINE PHOSPHORUS.... ..10(VITAMIN N 7 MAGNESIUM .... .. 8

11111r111111

1111111111111111i11)11111111111111111111111111111111111111111111111pHilimmiliiiiii1

20 17

Nutrition InformationIn the U.S., foods which make a spe-

cific nutritional claim or are enriched orfortified with additional vitamins and/orminerals must have the nutritional con-tent listed on the label. Many manufac-turers voluntarily list this information aswell. To make product comparisonseasier, the FDA requires manufacturersto use a standard format. (See diagramon page 17.) In Canada, nutrition label-ing of foods based on recommendednutrient intake is,currently underconsideration.

Nutrition information is provided inthe following format. The serving sizeand number of servings are listed at thetop of the label. Next, calories and theamounts of protein, carbohydrates, fatsandSodium are listed in grams. Theamount of cholesterol may also beincluded, but this isn't required. Allinformation is given on a per-servingbasis.

The bottom portion of a food labellists the percentage of U.S. RDA pro-vided in one serving of food. What doesU.S. RDA stand for? The U.S. Recom-mended Daily Allowances, which wereestablished by the FDA for food label-ing, are the approximate amounts ofprotein and several important vitaminsand minerals needed by adults for goodhealth.* Additional nutrients may belisted if at least two percent of the U.S.RDA is supplied by that food.

To eat an adequate diet, the totalamount of food consumed in a dayshould add up to approximately 100percent of the U.S. RDA for essentialnutrients. This means that if one serv-ing supplies 25 percent of the U.S. RDAfor vitamin A, one-fourth of your dailyneeds have been met. Other foods highin vitamin A should be included in theday's diet to obtain the remainder.

In Canada. Recommended Nutrient Intakes (RNI)

18

The FDA has also established cer-tain requirements for foods labeled"low calorie" or "calorie reduced."Low-calorie foods may not containmore than 40 calories per serving. Acalorie-reduced food must contain one-third fewer calories than a similar alter-native and the comparison of the twomust appear on the label. (In Canada,calorie-reduced foods shall not containmore than 50 percent of the caloriesfound in the food it replaces.)

The FDA also requires that the word"imitation" be used on the label, if afood is nutritionally inferior to the prod-uct it imitates or for which it servesas a substitute.

Government Gradesand Standards

When grocery shopping, be aware ofthe various government grade namesfound on products. Because they indi-cate the quality of products, they areuseful shopping aids. The U.S. Depart-ment of Agriculture has set certainstandards for grading the quality ofbeef, poultry, butter and eggs. In addi-tion, USDA grades sometimes appearon canned and frozen vegetables,cheddar cheese and nonfat dry milk.In Canada, food grades are set byAgriculture Canada.

Foods are graded on the basis ofphysical characteristics such as tex-ture, appearance and color of the foodproductnot nutritive value. Gradingservices are done on a voluntarybasis. * Food grades may appear onlyon those foods that have been officiallygraded by the USDA. The manufactur-ers or packers requesting this servicemust meet strict requirements forcleanliness and sanitation.

In addition to grading foods for quali-ty, the USDA inspects meat and poultry

In Canada. grading is volantary except in thoseprovinces which have passed grading legislation.

21

products for wholesomeness. Theround USDA inspection stamp indi-cates the product has been federallyinspected and is safe for consumption.Generally the stamp is found only onwholesale cuts of meat, but smallerretail cuts may have it as well. (In Can-ada, look for the round Canada stamp.)Fish and shellfish are inspected forwholesomeness by the U.S. Depart-ment of Commerce (in Canada, Fish-eries and Oceans Canada).

Have you noticed that a list of allingredients does not appear on all foodlabels? This is because the FDA hasestablished standards of identity forsome foodsbread, mayonnaise andketchup are examples.* These foods,to be labeled and sold by their commonnames, must contain certain specifiedingredients. While compliance with theFDA standards is maneatory, foodcompanies may add more of one ingre-dient or a combination of other ingredi-ents to differentiate their products fromother brands. Any optional ingredientsmust be listed on the label. Some man-ufacturers will voluntarily list all ingredi-ents found in standardized foods.

In Canada. all food labels must list ingredients.regardless of whether or not standards of composi-tion for such foods exist in the Food and DrugRegulations

Open DatingThe °de dales used on food pack-

ages aid consumers in ;yr', 'ng thefreshness of a product. Ire order to usethese dates effectively, it's irr,por tentthat you understand their variousmeanings. The "sell by" or "pull date"frequently found on bakery goods,dairy products and other perishablefoods indicates the last day the productcan be sold in the supermarket. It is stillsafe for home consumption after thisdate, however. The "use by" date oftenfound on refrigerated doughs and pro-cessed meats suggests the date afterwhich the food will no longer be at itspeak of freshness. The "pack date"usually found on canned goods andpackaged foods is the date the productwas packed or processed by the manu-facturer. The "expiration date" is thelast day the product should be used. Itis frequently seen on baking powderand yeast.

In Canada, all packaged foods(except fresh meats, fruits and vegeta-bles) that should be used within 90days must show a "durable life" dateon the label, using the words "bestbefore/meilleur avant." For meat prod-ucts, the "durable life" date must beposted near the meat counter. Datesfound on meat packages indicate theday the item was packaged. Productsare still safe to eat after the "durablelife" date, but expect a certain lossin quality.

Universal Product CodeA small rectangular form consisting

of closely spaced lines, bars and aseries of ten numbers is called the Uni-versal Product Code or UPC (in Can-ada, the Canadian Grocery ProductCode or CGPC). The first five numbersindicate the manufacturer of the item.The second five describe the item, itsweight and price. As the consumerreaches the supermarket checkout, thefood items are passed over a scanningdevice which identifies that item to thestore computer and instantly recordsthe information on an itemized receiptfor the customer.

Using FoodBuying Guides

The use of food buying guidesenaoles consumers to select foodsbest suited to their needs. For example,you would not want to pay a premiumfor wholP tomatoes if you are makingspaghetti eau e. Learn to read labelsand look for government grading sym-bols. As a kric,vledgeable consumer,you will get more from the food dollarsyou have to spend.

Meat, Poultry, Fishand Shellfish

The largest part of the food dollar isusually spent on foods found in thiscategory. Acquiring good buying skillsin this area should help you to staywithin your food budget.

MeatMeat offers the variety of a large

number of different cuts that can beprepared in many flavorful and satisfy-ing ways. Selection is determined bypreference and price.

Whether it's beef, lamb, pork or veal,meat should be firm, fine-grained andmoist in appearance. Beef should belight to dark red in color; lamb dull pink;and pork or veal light pink. Bongsshould be white to light red and slightlyporous. Small flecks of fat throughoutthe lean of beef (marbling) are a'sodesirable because they add flavor andtenderness to the meat.

Look for government grades as anindication of quality. In the U.S., fivegrades are usedPrime, Choice,Select, Standard and Commercial. Themost tender grade of meat is USDA

22

Prime. Meats labeled as such are well-marbled, with small flecks of fat whichrnal:e them flavorful and juicy. Primecuts are primarily used by restaurantsand hotels. Meats graded USDA Choicehave less marbling than Prime but arestill tender and delicious. Most gradedmeat falls in this classification. Meatslabeled USDA Select will not be as ten-der and juicy as higher grades whenbroiled or roasted but can be a goodbuy for the cost-conscious consumer.Meats graded as USDA Standard areoccasionally sold in some stores. Theyhave little fat and are mild in flavor.They should be cooked slowly withmoist heat for maximum tenderness.Meats graded USDA Commercialare primarily used in processedmeat products.

In Canada, beef is usually sold bygrade and in some areas lamb and vealare also graded. Canada A (red brand)beef is the one most often found insupermarkets. Depending upon theamount of fat cover, this grade isdivided into four categories. CanadaAl has the least amount of fat; CanadaA4 has the most fat cover.

The amount of meat you need to buydepends on the cut (roasts, steak,chops, etc.). An adequate serving isgenerally considered 2-3 ounces (60-90grams) of cooked lean meat. You canexpect to get five servings per pound(11 per kilogram) from boneless hamand liver, 3-4 servings per pound (7-8per kilogram) from meat with little fat orboneground meat, boneless roasts,meat for stew, chops and some steaks.For most bone-in roasts and steaks,and some bone-in chops and othermeat having some bone, plan 2-3 serv-ings per pound (5-6 per kilogram). Formeat containing a lot of bone or fatspareribs, shortribs and hocksfigure11/2 servings per pound (2-3 perkilogram).

PoultryA cook with a little imagination can

prepare a vast array of dishes withpoultry. Whether it's baked, broiled orbarbecued, poultry is an economical,flavorful addition to any menu. Poultryincludes chicken, turkey, duck andgoose, but each differs in flavor,appearance and size. For dieters,chicken and turkey offer a low-caloriesource of protein, depending of courseon how they are prepared. Poultry maybe purchased in ready-to-cook orready-to-eat form. Depending on thekind of bird, it may be sold whole,halved or cut up, but the price perpound for halved or cut-ur poultry isgenerally more than fo wnole birds ofthe same type.

Fresh poultry should be fleshy andattractive in appearance. Look for theUSDA grade shield which indicates icequality. Before poultry can be graded, itmust be officially inspected for whole-someness. The inspection mark andgrade shield are often displayedtogether on the label or wing tag.'

Select poultry by age or class. This isan indication of tenderness. Youngbirdsbroiler-fryers, rock cornishhens, roasters, young turkeys (Tom) orducklingare the most tender. Theseare ideal or barbecuing, frying, broilingor roasting. Mature birdslabeled asstewing chickens, fowl or hensarebest suited for casserole dishes, stew-ing, steaming or pressur3 cooking.

Poultry is available in processedforms toocanned (either boneless orbone-in), or frozen, whole, halved, cutup or boneless rolled. In addition, tur-key is obtainable ground or sliced.Frozen turkey breasts may also bepurchased. Some frozen turkey is avail-able stuffed and ready to roast. In fact,most turkeys on the market are frozenand many are self-basting.

In Canada, the grading of poultry is required in mostmajor cities for wholesale and retail sales Inspectionand grading is mandatory for poultry shippedbetween provinces. exported or imported.

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When buying poultry, figure 2-3 serv- The federal inspection of fish andingc per pound (5-6 per kilogram) for shellfish is voluntary. Products carryingready-to-cook poultry, either whole or in the appropriate inspection symbolpieces; 1-2 servings per pound (3-4 per have been inspected for productkilogram) for chicken wings; and over 3 wholesomeness. In the U.S., fish prod-servings per pound (7-8 per kilogram) ucts may eiso be graded and bear afor chicken breasts or turkey roasts. U.S. grade shield which indicates their

quality level.Fish products retain their natural

goodness and quality only when theyare properly handled during processingand distribution, and by the consumerafter purchase. When buying fish allow1 serving per pound (2 per kilogram) forwhole fish, 2 servings per pound (4 perkilogram) for pan-dressed fish, 3 serv-ings per pound (6 per kilogram) forfillets, and 3 servings per pound (6 perkilogram) for fish steaks. For shelledscallops, crabmeat, shrimp and lobster,allow 4-6 servings per pound (8-12

per kilogram).When shopping for meat, poultry,

fish or shellfish, follow theseguidelines:

Become familiar with differentmeat cuts. Less tender cuts aregenerally less expensive and willrequire longer cooking.Compare prices on the basis ofcost per serving. A cut of meat withthe bone in may have a lower priceper pound than a boneless cut, butthe cost per serving may actuallybe higher because it offers fewerservings.Follow recommended preparationmethods on the package or label.Ring for the butcher to get theinformation you need to make awise selection.

Market forms of shellfish include: Consider variety meats or organlive in the shell meats such as liver, heart andcooked in the shell tongue. These are high in nutrientsshucked (without the shell) and are usually economicallycooked meat priced.

Frozen fish is avr fable whole and in Buy at special sales and if possible,various cutssteaks, fillets, sticks or stock the freezer.individual portions. It may be breaded t. Become your own t ther. Learn-or unbreaded and is generally ready to ing to cut up meat and poultryheat and serve. yourself can save you money.

Fish and ShellfishHave you ever been to a clambake or

backyard fish fry? Fish and shellfishare now available almost everywhere,thanks to modern processing and dis-tribution methods. Baked, broiled,stuffed, poached, or pan friedfish is avery versatile food and easy to prepare.It contributes protein, vitamins andminerals to the diet; it's low in caloriesand low to moderately low in fat,depending on the species and howit's prepared.

When buying fresh fish, the fleshshould be firm and elastic, the eyesclear and bright, the gills pinkish redand free of slime, the odor fresh andmild. Fillets and steaks should lookfreshly cut.

Depending on where you live, somesupermarkets sell fresh fish and shell-fish. Local fish markets can also befound in many communities. The market forms of fresh fish include:

whole Cr roundfish as it comesfrom the waterdressed or pan-dressedfish withall the waste except bones removedfilletssolid flesh cut lengthwiseaway from the backbonesteakscrosssectioned slices oflarge, dressed fish, usually cut onehalf to one-inch thick (1 to 2.5 cm)

23

Shop carefully for processedmeats. Buy luncheon meats in bulkrather than presliced. Quality var-ies, depending upon the process-ing method and the ingredientsused.Look for government inspectionsymbols and grade shields.Buy the type of meat, poultry orfish best suited to your preparationplans.Consider the season. Some fishitems are more plentiful duringcertain times of the year.

Fruits and VegetablesFresh fruits and vegetables are rich

in nutrients, bright in color and low incalories. Whether you serve them as aside dish, main dish, appetizer or des-sert, they will add interest and eyeappeal to any meal.

When buying produce, shop at storesyou can depend onthose that offerfresh, good-quality items. Look foritems which appear fresh and ripe,have an aroma, and feel heavy in rela-

tionship to their size. The quality oflocally grown produce often surpassesthat of fruits and vegetables trans-ported long distances.

To reduce the amount of spoilage ordamage during shipping and handling,many fruits and vegetables are pickedwhen partially ripe. You may occasion-ally be disappointed in your purchaseof these, if you do not allow them toripen on the counter or window sillbefore eating.

The following points will help youto learn how to select the freshestand best produce:

Buy items that are in season.Prices are lower; quality is betterand selection is greater whenfoods are in plentiful supply.Be willing to substitute one vegeta-ble or fruit for another of compara-ble nutritional value, if it meansadditional savings.Limit your purchase of perishableproduce, even when speciallypriced, to what you can use.

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24

Check prepackaged items care-fully. To judge quality, look for pack-ages that have at least half of theproduct clearly visible. Stains onthe carton may indicate damagedor spoiled produce.Learn the difference between sur-face blemishes that merely detractfrom appearance and those thataffect eating quality as well. Fruitsand vegetables that look wilted,shriveled, bruised or del eyed willhave inferior flavor, texture,appearance and nutritional value.Select the variety best suited toyour intended use. Some varietiesof apples, for instance, are best forbaking; others for eating raw.Compare different forms ofproducefresh, frozen, canned ordehydratedto determine which isthe best buy for the purposeintended.Buy by weight when possible. Thelargest size may not always givethe best eating quality or economy.Smaller sizes sometimes offermore individual servings perpound or kilogram.Handle fresh produce with care.Squeezing, poking and pinchingcan damage produce, which willincrease costs for the retailerand you.Learn how to store fruits and vege-tables properly. For example, pota-toes should be kept in a dark, dryplace. Melons, pears and tomatoesneed to be ripened at room temper-ature.

21

Milk and Milk ProductsAre you tempted by an ice cream

sundae or thick, rich milk shake? Manyfavorite foods are made from milk ormilk products. Dairy products are agood source of protein, calcium andother Galuable nutrients needed forstrong bones and teeth. Serve themseparately or combined with otherfoods to meet your dietary needs.

MilkConsumers can purchase milk in

several different formsfluid (whole,lowfat, skim, buttermilk and chocolatemilk), concentrated, evaporated andnonfat dry. Most milk is pasteurized forsafety and homogenized for consumeracceptability. Pasteurized milk hasbeen heated to a specific temperatureto kill disease-producing bacteria thatmay be present. Homogenized milkhas been processed mechanically tobreak the milkfat into tiny particles anddisperse them evenly through the milk.

CreamCream is a liquid dairy product high

in fat separated from milk. It is classi-fied according to the fat content asheavy cream or heavy whipping cream,light whipping cream or whippingcream, light cream or coffee cream andhalf- and - half.'

In Canada. cream is classified as whipping. haltandhall or cereal cream. and table cream.

22

CheeseCheese is available in a variety of

textures, flavors, shapes and sizes.Natural cheese is made from milk solidsby separating the curd from the liquidwhey. Differences in the flavor, bodyand texture depend on the kind of milkand the ripening or curing method.Processed cheese is made by meltingone or more natural cheeses, pasteur-izing and blending them into a smoothtexture. Processed cheese food is pre-pared in a similar manner; it has alower milkfat content, however, andmore moisture than a processedcheese. It is often milder in flavor andhas a softer texture. Cheese spreadsare more spreadable than processedcheese because of a higher moisturecontent and are often flavored withother ingredients such as pimientos orolives. Co/d pack cheeses are a blendof cheeses mixed into a uniform prod-uct without heat. Herbs or smokedflavoring may be added. Imitationcheese is made from vegetable oil,which is used as a substitute inr aportion of the butterfat.

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YogurtYogurt is a custard-like product made

with whole milk lowfat or skim may beused) and a culture of lactic acid bacte-ria. It has the same nutritional value asthe milk from which it's made. Fruit andother flavorings are often added, whichcontribute extra calories because ofthe additional sugar.

Frozen DessertsFrozen desserts include ice cream,

ice milk, sherbet and frozen yogurt. Icecream is made from milk, cream, sugar,stabilizers, flavorings and sometimeseggs. It must be at least ten percentmilkfat. Ice milk has the same ingredi-ents as ice cream but it contains lessmilkfat. Sherbet is made from milk, fruitflavors, fruit or fruit juice, stabilizersand sugar. It is lower in milkfat thaneither ice cream or ice milk and has ahigher sugar content. Frozen yogurtconsists of whole milk (lowfat or skimmilk may be used), a culture of lacticacid bacteria and other ingredientsfound in yogurt.

Consider the following guideswhen you shop for dairy products:

Buy fresh milk and milk productsonly from refrigerated cases.Compare different forms of milkfor calories and other nutritionalqualities.Use nonfat dry milk for cooking tosave money.Compare prices of milk and creamwith different amounts of fat. Gen-erally, the higher the fat content,the higher the price.Look for the open date or "durablelife" date to assure freshness.Check the label fo. addednutrients.Compare the price of cheese invarious formsblock, sliced,cubed, shredded or grated.Buy the type of dairy products thatare suited to your intended use. Insome situations, less expensivesubstitutes may be used.

EggsEggs are a versatile food that can be

used alone or in combination with otherfoods to add nutrition, flavor and vari-ety to your meals. Eggs are graded forinterior quality and condition andappearance of the shell. In the UnitedStates, grades most commonly foundin the supermarket are Grades AA andGrade A. In Canada, eggs are gradedCanada Al, A and B.

When buying eggs, look for clean,soundshelled eggs (without cracks).Shell color does not affect grade, nutri-tive value, flavor or cooking perfor-mance. Buy eggs only from refrigerateddisplay cases and don't forget to refr!g-erate ,item when you get home. Eggsshould be stored large end up and inthe carton to help mairean quality.

Be sure to compare the price of eggsof differ e7it size but of the same grade.Higher quality eggs are ideal for allpurposes but are especially desirablefor frying and poaching. Lower qualityeggs are acceptable for cookingand baking where appearance isless important.

Grain FoodsEnriched or whole grain foods

bread, cereal, rice, macaroniproductsmake important contribu-tions to the diet and can s. tch fooddollars when you use them to supple-ment or extend more expensive animalprotein foods. Served as a side dish orcombined with meat, fish. poultry, eggs,cheese or milk, grain foods contributenutrients to your diet at a moderate cost.

Products made from barley, corn,oats, rice, rye and wheat vary in flavor,texture, appearance and nutritionalvalue. On the labels of white flour,breads, macaroni products, farina,corn meal, and rice, look for the termenriched. This means that three B-vitamins and iron have been added tothe product.'

in Canada. enrichment of white flour with thiamine.riboflavin. niacin andiron is mandatory: enrichmentwith certain other vitamins and minerals is voluntary,

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FlourFlour is made from different varieties

of grain, but wheat flc r is probably themost widely used. When the wheat ismilled into white flour, oily the innerpart of the grain is used. Most flour isbleached so that it is white in color.Unbleached flour is growing in populari-ty, however, because it is regarded asmore "natural." Whole wheat flour ismade from all parts of the grain andtherefore adds more fiber to the diet.Self-rising flours are also available.These have leavening ingredientssalt added. Flour is generally classifiedby useall-purpose, bread, cake andpastry. All-purpose flour is suitable formost home baying. Bread flours arehigher in protein and coarser in texture.Cake and pastry flours are fine texturedand more expensive.

Breads and Bakery FoodsBreads and bakery foods are avail-

able unbaked (refrigerated or frozen),partially or fully baked. Wiih the grow-ing awareness of nutrition, whole grainbreads have increased in popularity.The price of bakery items does vary,however, along with the ingredients,quality and convenience they offer.

Macaroni ProductsMaking your own pasta is easy and

tun to do if you have the time and theinterest. Buying fresh pasta is alsopopular. Dry pasta, which includesmacaroni, spaghetti and noodles, .comes in many interesting shapes andsizes. These products are good in cas-seroles, salads and side dishes.

CerealsCereals may be flaked, granulated,

puffed, rolled or shredded. Tobe-cooked cereals include regular,quick-cooking and instant varieties.Ready-to-eat cereals are the most con-venient, but usually are higher pricedthan cereals which require cooking.Some ready-toeat cereals may bepresweetened as well. When compar-ing cereal prices, consider the ccokingmethod, packaging, number of serv-ings and the amount of processing.Also check the li eg ingredients. Issugar listed as the first or dominantingredient? 23

Rice.Rice is sold in many formsas a

ready-to-eat cereal, precooked, andconverted or parboiled. Precooked ricerequires little preparation and is moreconvenient, but it's more expensive,thari uncooked rice. Converted or par-boiled rice has been specially pro-cessed by steam or hot water. ThisiMproves the nutritive value and the'keeping quality of the rice. The avail-able varieties of rice include white,brown and wild;-Convenient rice mixesWith seasonings and other ingredientsare also on the market, but they aremore expensive. When shopping youmust decide if these convenience prod-ucts are moth the extra cost or if youshould add some of the ingredientsyourself and save money.

,Fats and OilsFats and oils ar^ energy foods that

add flavor and appetite appeal as wellas extra calories to meals. They areused for cooking and baking, as tablespreads and in salad dressings.

FatsFats are made from vegetable oils,

animal fats or a combination, and aresolid or semi-solid at room tempera-ture. Butter, margarine, lard and short-ening are all classified as fats. Butter isMade from pasteurized cream andmust contain 80 percent milkfat. Saltand coloring may be added. Whippedbutter has air incorporated in it. It iseasier to spread and has more volume.Butter is graded on the basis of flavor,body, texture, color and salt.

Margarine is made from vegetableoil, although some margarine containsanimal fat; it too must be at least 80percent fat unless the product isintended as a diet substitute. Marga-rine substitutes contain fewer caloriesand must be labeled imitation or diet.Whipped margarine is also available.

Shortening is a semi-solid fat usuallymade from vegetable oils. Some maycontain animal fat, so read the list ofingredients to find out what kind of fator oil is used. Lard is rendered frompork fat.

OilMost oils are of vegetable origin and

are liquid at room temperature. Theymay be used for salad dressings, mari-nating, frying and baking.

In the past, the choice of which fatsand oils to buy was based on personalpreference and cost. Now that satu-rated fats and cholesterol have beenlinked to various heart problems insome people, the source and saturationof the fat or oil,may be a considerationwhen shopping. Depending upon thedegree of saturation during processing,most saturated fats are solid at roomtemperature and usually of animalorigin. The exceptions are coconut andpalm oils. Unsaturated fats are gener-ally liquid at room temperature andhave a vegetable origin.

Convenience FoodsJust what is a convenience food?

Actually there are many that you maytake for grantedsuch as bread andbakery products, canned soups andpuddings. Generally a conveniencefood has been processed so that lessat-home preparation is necessary.These foods can be broadly catego-rized as frozen, canned, dried,dehydrated or freeze-dried, andpackaged mixes.

Frozen FoodsComplete breakfasts or dinners,

main entrees and foods in a pouch area few popular examples of frozen con-venience foods available today. Manypackage containers are now designedfor use in microwave ovens; others canbe used as serving dishes.

Canned DinnersCanned dinners often include such

foods as chili, spaghetti, ravioli andchop suey. Specially prepared cannedsauces are sometimes included withother ingredients in packaged skilletdinners and casserole dishes.

27

Dried and Dehydrated FoodsDried and dehydrated foods are

made from raw or precooked foods byremoving a large percentage of mois-ture. Sliced, diced, granulated, pow-dered, flaked and whole dry foods areavailable in moisture-proof packages.Potato flakes... nonfat dried milk...instant coffee... are but a few examplesof dried foods.

Freeze-dried FoodsFreeze-drying is a unique process

that removes moisture from frozenfoods without changing their shape,color or taste. With the water removed,the food can be stored for long periodsof time without refrigeration. Freeze-dried vegetables and meats are used insoups and packaged instant meals.Coffee and some spices are also avail-able in freeze-dried form. Many otherfreeze-dried products are used byinstitutions and by campers.

Packaged MixesPackaged mixes for preparation of

beverages, breads, cakes, pastries andsalad dressings consist of weighedor measured ingredients based onspecific recipes.

When you select packaged mixesor other convenience foods, con-sider the following questions:

What is the cost in comparison topreparing foods from scratch? Inmost cases, the convenience foodswill probably cost more. There areexceptions, however. Using a but-termilk pancake mix, for example,is cheaper than making them fromscratch because of the price offresh buttermilk.What additional ingredients mustbe added? Cake mixes, for exam-ple, require one or two eggs, or askillet dinner may call for the addi-tion of ground meat. Remember toinclude the cost of additional ingre-dients in the total price.

How much must you buy to feedyour household? If you are feedingone or two, convenience foods maybe more affordable; for feedinglarge groups, however, foods pre-pared from scratch are less expensiveHow much additional preparationis required? Relate this to the pricecharged.Do flavor and appearance com-pare with the foods that youprepare?

Canned FoodsCanned, fresh or precooked foods

are commercially sterilized by heat inairtight metal cans or glass jars. Spoil-age is prevented as long as the con-tainer remains tightly sealed. Cannedfoods are ready to serve, convenientand always available.

When buying canned foods,consider the following guides:

Select containers that are cleanand free from leaks, rust, dents,swelling or bulging ends. Nevertaste food from bulging or leakingcontainers. Return them unopenedto the store for a refund.Select the style and quality bestsuited to your use. For example,whole or sliced mushrooms willcost more than stems and pieces.Learn to recognize different cansizes and the number of servingsin each. Larger sizes are generallymore economical.Look for special promotions thatoffer multiples of the same productat special prices. Be sure that thereis a real savings, that you can usethe food and have the storagespace available.

Frozen FoodsAt the supermarket, prepared frozen

foods include vegetables... fruits...main entrees...soups...bakerygoods... breakfast and dessert items...and a variety of specialty items,including international foods. Theseare packaged in different waysassingle servings, main dish items orcomplete meals.

As you shop for frozen foods,follow these guidelines:

Look for frozen food cases whichare clean and orderly. Packagesshould be unopened and in goodcondition.Be sure frozen packages are solid.Some frost or ice crystals inside oroutside the package are normal,but excessive deposits of ice mayindicate the product has been par-tially thawed and refrozen. If this isthe case, both quality and tastemay have deterioratedSelect frozen food items at the endof your shopping trip so that theyhave less time to thaw beforereaching home.Buy only the quantity that you canuse and store properly.At home, freeze frozen items atonce and keep them frozen untilthey are to be cooked and/orserved. See page 28 for additionaltips on freezing foods at home.

28

ood Safety, Storage and HandlingCareful planning of purchases and

wise shopping will not in themselvessave food dollars. Food is frequentlywasted and, when it is, money iswasted also. The aim is to make thefullest use of the food you buy and pre-serve its quality. its nutrients andpalatability. In this section are tips onhow to store, prepare and handle foodproperlyand, above all, keep it safeto eat.

SafetySince bacteria that may cause illness

do not always announce themselves bychanging the taste, odor or appearanceof food, the key to food safety is to takeprecautions!

At the StorePass up badly dented, rusted or leak-

ing cans, and those with bulging ends.Pass up cracked jars or those withloose or bulging lids. Note the opendate (in Canada, "durable life"). If youbuy food after this date, use it quickly.Limit yourself to quantities you can usein a reasonable length of time. Makefood shopping your last task before

-heading home, so the groceries won'tbe adversely affected by heat or cold.Select frozen foods last, so thawing willbe minimal.

At HomeWarm temperatures are the leading

cause of food spoilage, so refrigerate orfreeze all perishable food immediatelyafter shopping. Don't let dairy prod-ucts, poultry, fish, seafood, meat,creamed mixtures, mayonnaise, pud-dings and stuffings sit for a long periodof time, either before or after cooking.

Personal hygiene and sanitation inpreparation are essential to food safety.Make sure your countertops and canopeners are cleaned after each use.Wash or replace soiled sponges anddish cloths as needed. Wipe off can lidsbefore opening so any contaminants onthe lid will not get into the food. Afterworking with meats or poultry raw orcookedalways wash your hands, thepreparation surface and any utensilsyou have used, before handling otherfoods. If you have used a wooden chop-ping board, scrub it thoroughly with abrush and hot soapy water to which asmall amount of chlorine bleach hasbeen added. This will help you to avoidcross-contamination (the spread ofbacteria from one food to another byhandling or mixing).

Dishwashers with a temperature of140°F (60°C) will sanitize your dishes.If you do not have a dishwasher, try torinse dishes off with water heatedabove 140°F (60°C). Cover your cleandishes with a clean dish towel and airdry in the rack.

You may, despite all your precau-tions, end up with some spoiled cannedfood. Do not use it if...the can or jarshows any of the characteristicsdescribed in the At The Store sec-tion...if liquids spurt out when you openthe can...if you detect an off odor or anymold. Do not even taste it.

LeftoversRefrigerate leftovers soon after use.

Do not wait until they cool naturally;immerse the container in a pan of coldwater to speed up the process. Use thefood within 2-3 days and thoroughlyreheat it before eating.

29

Box and Bag LunchesIf food is meant to be eaten hot, keep

it hot; if it is to be eaten cold, keep itcold. Prepare the foods sufficiently farin advance that they can be thoroughlychilled before packing. Lunch boxesmake better insulators than do paperbags, but in hot weather avoid foodswhich spoil quickly.

Picnic FoodsUse a well-insulated cooler with

plenty of ice or frozen packets of non-toxic ice substitute. (The latter areavailable at some supermarkets andvariety stores. They can be stored in aliquid state at room temperature, thenrefrozen a few hours before needed.)

Pack prechilled items separatelyfrom those kept at room temperature.Sandwich fillings of meat, poultry, fish,eggs, salad dressings or mayonnaisemust be kept chilled. Certain types ofpicnic foods as well as frozen, cannedbeverages can be taken directly fromthe freezer and placed in the cooler.They will help to keep other items coolwhile they thaw. Don't overstock thecooler, as air circulation helps maintainthe cold temperature. Keep the coolerin the shade. Replace ice as it meltsand drain the water off as needed. Donot let food sit out; return to the cooleras soon as served and handle no morethan absolutely necessary.

:Storage at RoomTemperature

Commercial canning is one of thesafest methods of food processing.When kept tightly sealed in a dry, coolplace away from heat, light, and mois-ture, canned foods will remain safe andretain nutrients for long periods.Although they are more affected bystorage temperature than by the lengthOf time stored, it is important to have ayearly turnover of goods in cans andjars: Rotate them often. After opening,-most of these foods should be refriger-ated, but check the label if you areunsure. Although jars can be resealed,food in cans should be transferred to a

container with a tight cover. Foods thatcan be stored at room temperatureinclude:

unopened canned and bottledfoodsunless otherwise indi-cated on the label.-dried, dehydrated and freeze-dried foodsexcept dry nondairycreamer that should be refriger-ated, especially in hot, humid cli-mates.packaged mixes, sugar, spicesand seasonings.grain foodsincluding breadcrumbs, croutons and stuffings.bakery foodsexcept those withcustard or cream fillings or frostingwhich should be refrigerated.shortenings and vegetable oils.

avocados, bananas, melons,peaches, pears and tomatnesbut only until desired ripeness,then they should be refrigerated.Actually, most fruits should beallowed to ripen at room tempera-ture before being refrigerated.Bananas turn dark when cooled,but this will not impair their flavor.Citrus fru:ts are fully ripe whenpurchased and should be refriger-ated immediately.onions, hard-rind squashes,potatoes, sweet potatoespreferably in a cool place -55° F to60°F (15°C).

1011111)111111111111

27

Refrigerator StorageMany foods require refrigeration at

temperatures ranging from 35°F to40°F (1°C to 5°C) to preserve theirquality,and safety. So air currents canfreely circulate, don't crowd foods in therefrigerator. Some of those requiringrefrigeratiOn are listed below:

eggs, poultry, fresh fish andshellfish, vacuum- packed meats,fresh 'heats and cured andsmoked meatsincludingunopened canned meats labeled"perishable." Prepackaged freshmeats can be stored 2-4 days;ground meats, 1-2 days. Maximumrecommended storage time for halfand whole smoked hams, smokedsausages and bacon is 7 days.Fresh meat wrapped in marketwrapping paper can be refrigeratedfor the same length of time as pre-packaged meat. Store meat, poul-ti'v and fish in the meatcompartment, which ideally islocated in the coldest part of yourrefrigerator. Check your refrigera-tor use-and-care booklet if you'reunsure.fresh vegetables and fully rip-ened fresh fruitsrefrigerate inplastic bags or your vegetablecrisper. Earmark overripe or dam-aged produce for immediate useand set it aside. In general it is bestto wash vegetables just before use.milk, cheese, cream andyogurtkeep refrigerated and inoriginal packaging or container.After opening packaged cheese,rewrap tightly in plastic wrap orplace in an airtight container.dessertswith fruit, whippedcream, and custard fillings.saladsseafood, meat, vegeta-bles and fruits (especially thosecontaining salad dressing).butter, margarine and somelards.prepared foods with a gelatinbase.unbaked or partially bakedbreads, rolls and doughs.

Take these foods from the refrigera-

tor just before Daring or serving,and remember refrigerate any left-overs soon after the meal.

Freezer StorageA freezer that maintains a tempera-

ture of 0°F (-18°C) or lower will holdfood quality and flavor for manymonths. There are four basic types offreezers:

a freezer compartment within arefrigeratora combination refrigerator-freezera chest-type, with baskets ordividersan upright type with shelves

Freezer compartments are useful formaking ice cubes and storing pre-frozen foods, but only those that main-tain a temperature of 0°F (-18°C) arecold enough to store foods longer thantwo weeks. A freezer combined with arefrigerator, with its own door, main-tains a lower temperature but is notdesigned to freeze quickiy. The con-tents may be somewhat inferior in tex-ture and flavor if stored for very long.Only the free-standing freezers areable to freeze foods quickly. Since thetwo major causes of quality loss infrozen foods are a prolonged storageperiod and too high a freezer tempera-ture, consider your type of freezerwhen deciding how long to store foodsin it.

The operating cost of a freezer islowest when the cost is spread over alarger food volume, but allow sufficientspace between foods for air circulation.Follow these guidelines for effectivefreezer storage:

Stock up on favorite foods whenon sale.Keep the freezer at least two-thirds full. This will enable youto take advantage of sales andit will cost no more to run thanwhen full.Label and date packages. Themost recent additions should beplaced in the back.Store commercially frozen foodsin original packages. Fresh meatmay be frozen without rewrappingand stored in the freezer for up to

two weeks. For longer freezer stor-age, the original package shouldbe ovarwrapped with special moisture-vapor-proof freezer wrap.Place new food packages on thecoldest surfaces of the freezer, ifpossible. Be sure to leave spacearound them so they will freezequickly. They can be moved closertogether at a later date.Place the same kinds of foodtogether. Arrange packages sothat labels can be read easily. Putthe food to be used first within easyreach. Keep an inventory of thefreezer's contents, marking offitems as they are used.Don't locate your freezer in acold place (an unheated porch orgarage, e.g.) in order to save elec-tricity. It may not operate properlyand then the food will spoil.Follow instructions for the selec-tion, preparation, packaging andstorage of foods you prepare andfreeze. Informative sources includefreezer and food manufacturers,magazine and newspaper articles,cookbooks and Cooperative Exten-sion offices (in Canada, provincialand federal Departments of Agri-culture).Freeze both cooked anduncooked foods in quantitiesconvenient for family meals andentertaining.Economize on time by doubling arecipe when preparing foods.Bake two pies, cakes or meatloaves and freeze one or both ofthem. Casseroles, stews andsoups should be cooled quickly incold water, then sealed, dated andfrozen.Avoid refreezing thaweduncooked food. Thawed cookedfood, like meat left over from aroast or a turkey, can be refrozen, ifice crystals are still present.Avoid opening your freezer dur-ing a power outage. A nearly fullfreezer in a cool area may holdsatisfactory temperatures for aslong as two days.

ome Gardening'With the trend to "natural" foods and

the heightened interest in diet andgood nutrition, gardening is growing inpopularity. Not Only are more and morecommunities providing small gardenplots for their residents, some compa-nies are even doing so for employees!it is possible to save on food bills if you'have a fair-sized garden, particularly ifthere are a number of mouths to feed,'Nit there are also other good reasonsfor starting one.

Home-groWn produce frequentlytastes better and is more nutritious

-than that bought in stores. In addition,gardening is a healthy leisure activityfOr all ages; providing lots of sunshine,fresh air and not-too-strenuous exer-cise. Children can also learn muchabout nature's ways from tendinga garden.

The question is, how much time andenergy are you willing to invest? Gar-dens take considerable effort. Pots ofherbs on the windowsill, tomato plantsin a tub on the patio, do not constitutegardening, alas. If you have higheraspirations than this, determine theamount of produce you can consumeyourself and/or distribute to friends,

and limit your planting accordingly.There are a number of excellent bookson gardening, as well as newspaperand magazine articles that can helpyou get off to a good start. In addition,Cooperative Extension Service person-nel are excellent sources of information(in Canada, provincial and federalDepartments of Agriculture).

A well-planned garden begins onpaper. Draw a rectangle, allowing one-half inch to each foot of space. Thensee if your favorite fruits and vegeta-bles fit into that area. (Surely you won'tbe growing those that no one will eat!)Arrange planting so you will get themost production throughout the sea-son. Also popular are herb gardens foradded flavor to your harvest.

For those who don't have spaceavailable for gardening, "pick yourown" farms are a possible alternative.The produce is certainly fresh, the"pickin"' can be fun and prices areusually lower than those found in thegrocery store. However, you must con-sider the cost of your time and the gaso-line needed to get there.

ConclusionManaging food dollars wisely

involves many factorsthe wide rangeof topics in this booklet attests to that.Although the task grows more chal-lenging by the day, the information andguidance you've found in these pagesshould enable you to meet those chal-lenges head on.

Some knowledge of nutrition, pluscareful meal planning, skillful shop-ping, proper food storage, handling andpreparation will help you to serve satis-fying meals while remaining within yourfood budget.

gested Resources

OrganizationsMany trade organizations, busi-

nesses and government agencies pro-vide information to consumers andeducators upon written request. Someof these are listed below.

United States

American Dietetic Association208 South LaSalle StreetChicago, Illinois 60604-1003

American Egg Board1460 Renaissance DrivePark Ridge, Illinois 60068

American Home EconomicsAssociation

2010 Massachusetts Avenue, N.W.Washington, D.C. 20036

American Medical AssociationDivision of Clinical Services535 North Dearborn StreetChicago, Illinois 60610

Cooperative Extension ServiceCounty offices are listed in the whitepages of your local phone book underyour specific county.

Food and Drug AdministrationConsumer Communications5600 Fishers LaneRockville, Maryland 20857

Food Marketing Institute1750 K Street, N.W.Washington, D.C. 20006

National Broiler CouncilDirector of Information and

Consumer Education1155 15th Street, N.W., Suite 614Washington, D.C. 20005

National Dairy Council6300 North River RoadRosemont, Illinois 60018

National Live Stock and Meat Board444 North Michigan AvenueChicago, Illinois 60611

United Fresh Fruit and VegetableAssociation

727 North Washington StreetAlexandria, Virginia 22314

U.S. Department of AgricultureFourteenth Street and Independence

Avenue, S.W.Washington, D.C. 20250

Canada

Agriculture CanadaCommunications BranchCarling BuildingOttawa, Ontario K1A 007

Beef Information Centre590 Keele StreetSuite 422Toronto, ()Mario M6N 3E3

Consumer and Corporate AffairsCanada

Consumer Services BranchPlace du Portage, Phase I, 17th Floor50 Victoria StreetHull, Quebec K1A 0C9

Dairy Bureau of Canada20 Holly StreetSuite 400Toronto, Ontario M4S 3B1

Department of Fisheries and OceansFisheries Food Centre200 Kent StreetOttawa, Ontario K1A 0E6

Health and Welfare CanadaEducational ServicesHealth Protection BranchTunney's PastureOttawa, Ontario K1A 1B7

Manitoba Chicken, Turkey andVegetable Producers' MarketingBoards

1200 King Edward StreetWinnipeg, Manitoba R3H OR5

33

Books and PamphletsThere are many outstanding publica-

tions on practically every aspect offood buying and nutrition. For thosewishing to delve deeper into this sub-ject, a few of the many excellentmaterials available are listed below.Addresses for selected publicationsare given under Organizations.

Everywoman's Book of Nutrition.Hope, Jane and Bright-See, Elizabeth.McGraw-Hill Ryerson Limited, 330Progress Avenue, Scarborough,Ontario M1P 2Z5. $11.95. ($3.00postage and handling)

Guidelines to Good Health; Food andNutrition Terms; Food Selection,Storage, Preparation.Consumer ServiceKraft, Inc., One Kraft CourtGlenview, Illinois 60025Single copies free.

Handbook of Food Preparation. TheAmerican Home Economics Associa-tion. $11.00 for nonmembers, $9.00 formembers.

Ideas for Better Eating. U.S. Depart-ment of Agriculture. Order fromSuperintendent of Documents, U.S.Government Printing Office,Washington, D.C. 20402. $1.75.

Jane Brody's Good Food Book.Brody, Jane. W.W. Norton andCompany, 500 Fifth Avenue, New York,New York 10110. $22.95.

Label Logic. Food Marketing Institute.250.

Nutrition and Your Health, DietaryGuidelines for Americans. U.S.Department of Agriculture. ConsumerInformation Center, 18th & F Street,N.W., Washington, D.C. 20405. Free.

The Nuts and Bolts of Nutrition.Ontario Hospital Association. Publica-tion Department, 5th Floor, 150 Fer-rand Drive, Don Mills, OntarioM3C 1H6. $4.95.

knowledgments

In order to present a well-balancedpoint of view in this booklet, a numberof persons were consulted and manypublications reviewed. This bookletrepresents a synthesis of informationrather than the viewpoints of individ-uals or associations. For assistance inhelping us obtain a clearer understand-ing of the subject, we give gratefulacknowledgement to:

AGRICULTURE CANADA,Ottawa, Ontario.

AMERICAN EGG BOARD,'Park Ridge, Illinois.

BEEF INFORMATION CENTRE,Toronto, Ontario.

KAREN BROWN, Vice President,Communications, Food MarketingInstitute, Washington, D.C.

CONSUMER AND CORPORATEAFFAIRS CANADA, Willowdale,Ontario.

COOPERATIVE EXTENSIONSERVICE, Iowa State University,Ames, Iowa.

FISHERIES FOOD CENTRE, Depart-ment of Fishes ies and Oceans,Ottawa, Ontario.

FLORIDA DEPARTMENT OF NATU-RAL RESOURCES, Bureau of Mar-keting and Extension, St. Petersburg,Florida.

HEALTH AND WELFARE CANADA,Educational Services, Health Protec-tion Branch, Ottawa, Ontario.

JEWEL FOOD STORIES, Melrose Park,Illinois.

KAREN JOHNSON, Vice President,Consumer Affairs, Borden, Inc.,Columbus, Ohio.

MANITOBA CHICKEN, TURKEY ANDVEGETABLE PRODUCERS'MARKETING BOARDS, Winnipeg,Manitoba.

NATIONAL DAIRY COUNCIL,Rosemont, Illinois.

NATIONAL LIVE STOCK AND MEATBOARD, Chicago, Illinois.

MARILYN G. STEPHENSON, Nutrition-ist, Food and Drug Administration,Washington, D.C.

SANDRA STRAUSS, Consultant,United Fresh Fruit and VegetableAssociation, Alexandria, Virginia.

U.S. DEPARTMENT OFAGRICULTURE, Washington, D.C.

34

You and ConsumerEducation

One of life's important concerns isthe management of personal economicaffairs to obtain the greatest satisfac-tion from the level of one's income.Essential to the development of eco-nomic competence is the ability to plan,organize, control and evaluate the useof resources to achieve goalswhether they relate to choosing a job,earning, spending, saving, borrowing,investing or making decisions for thefuture.

As individual consumers, teachers orleaders of consumers, we have thechallenge to understand, communicateand apply basic principles of eco-nomics to everyday financial concerns.This will strengthen individual andfamily living and contribute to thedevelopment of more educated, com-petent citizens in our economy.

31

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35

Money Management Institute

HOUSEHOLDFINANCIALSERVICES2700 Sanders RoadProspect Heights, Illinois 60070

In Canada:HOUSEHOLD FINANCIAL SERVICES OF CANADA85 Bloor Street EastToronto, Ontario M4W 1B4

36Printed in U.S.A.