Food Purchasing Un

it FLaura Nealy

Linden High SchoolIndependent Living II/Foods

Students will use a variety of consumer resources to complete food labs.

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ContentsIntroduction:...............................................................................................................................................2

Standards....................................................................................................................................................2

Outline:........................................................................................................................................................2

Lab activities to be completed on Tuesdays and Thursdays........................................................................3

Bookwork to be completed on Mondays and Fridays.................................................................................4

Activity 10/A Planning for Nutrition........................................................................................................4

Activity 10/B Planned Spending........................................................................................................5

Activity 10/C Planning Satisfying Menus...........................................................................................6

Activity 11/A Types of Stores.............................................................................................................7

Activity 11/B Using Food Advertisements.........................................................................................9

Activity 11/C Unit Pricing.................................................................................................................13

Activity 11/D Shopping for Food......................................................................................................14

Activity 11/E Using Food Labeling...................................................................................................15

Activity 11/F Consumer Resources..................................................................................................17

Integrated Learning- Third Quarter Final- This is NOT a group or team project. Project is to be completed individually and off campus. Project should be 7+ pages..........................................................................19

PREFORMANCE CRITERIA......................................................................................................................19

TEACHER EVALUATION FORM...............................................................................................................18

References:................................................................................................................................................19

Independent Living II/Foods Unit F: Purchasing Foods Page: 1

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Introduction:

Standards

Outline:March 7-18 Chapter 10-11III. Food Purchasing HTR-F10.3

A. Meal Management and Conservation Techniques HTR-F10.3.11. Time2. Energy3. Resources

B. Comparison of Food Label Information HTR-F10.3.21. Serving Size2. Number of Servings3. Calories per Serving4. Ingredients5. Nutritional Value

C. Comparison of Food Products HTR-F10.3.31. Food Quality2. Type of Product3. Brand4. Number of Servings5. Unit Price6. Expiration Date

D. Application of Consumer and Decision-Making Skills HTR-F10.3.41. Food Selection2. Food Purchasing

E. Commercially- and Home-Prepared Food and Meals HTR-F10.3.51. Cost2. Nutritional Value3. Food Quality4. Time5. Energy

F. Food Budgets for Individuals and Families HTR-F10.3.61. Income2. Nutritional Needs3. Stages in the Life Cycle

G. Comparison of Local Food Outlets HTR-F10.3.71. Cost2. Convenience

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3. Services Provided4. Variety of Selections

Lab activities to be completed on Tuesdays and ThursdaysCognitive Skills

1. Use dovetailing in planning a time schedule for preparing the following meal: pancakes, bacon, a mixed fruit cup, and hot chocolate. Then prepare on a lab day. Time schedule per group should still be completed even if you can’t prepare the meal until 4th quarter.

2. Cut pictures from a magazine to illustrate a meal that uses good color, texture, shape, flavor, and temperature. Illustrate a meal that uses all of these characteristics. Present as a poster to the class, then prepare it and evaluate your choice. Illustration and presentation can be completed per group even if you can’t prepare the meal until 4th quarter.

Critical Thinking

3. Change the dishes in the following menu so that there is a variety of color, shape, and texture: chicken nuggets, fried okra, tater tots, and hushpuppies. As a lab team, select one of the menu items to prepare and evaluate. Changes and plan can be completed per group even if you can’t prepare the meal until 4th quarter.

Teamwork

4. Divide into teams; prepare a poster that demonstrates various sales tactics or techniques that advertisers use to persuade consumers. See pages 10-12 and or use the tablets to google search a grocery stores weekly ad.

5. Plan a time schedule for a team of three to four for preparing a quick bread. Time schedule per group should still be completed even if you can’t prepare the meal until 4th quarter.

Cultural Diversity

6. Plan and prepare a menu from the foreign country of your choice. Evaluate the meal for colors, flavors, textures, shapes, and temperatures.

Technology

7. Use computer software programs to develop a one-page menu that could be included in a business plan for a restaurant you are proposing to open. Insert graphics to demonstrate the appealing characteristics of the meals. Development of menu can be completed per group even if you can’t prepare the meal until 4th quarter.

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Bookwork to be completed on Mondays and FridaysChapter 10: Planning Meals

Activity 10/A Planning for Nutrition

Directions: 1Read chapter 10. 2Complete the following statements about planning nutritious meals by using the terms below to fill in the blanks. 3Write your answer in the box to the right of the question

Beverage Lunch One-dish mealsBreakfast Main Dish ProteinCourse Meal Manager Registered dietitianDinner Meal Patterns SnacksFood Guide Pyramid Menu Vitamin C

1. The person responsible for seeing that meals provide good nutrition to meet the needs of each family member is the:

2. Outlines used for meal planning that are built around the basic foods normally served at each meal are called:

3. Meal managers can use a meal pattern based on the ____ to plan nutritious meals.

4. A good ___ provides energy and helps prevent a midmorning slump.

5. A good source of ___, usually in the form of fruit or fruit juice, is often included at breakfast.

6. Soups, sandwiches, salads, and casseroles are examples of foods that are often eaten for:

7. For many people, ___ is the one meal of the day that can be eaten leisurely and shared with family members.

8. New England boiled dinner, tuna noodle casserole, and pizza are examples of:

9. If the meal manager plans ahead, between-meal ___ can satisfy nutritional needs as well as hunger.

10. One nutrition assessment tool is a list of the foods to be served at a meal, which is called a(n):

11. A part of a meal made up of all the foods served at one time is a(n):

12. Meal managers usually center their menus on a(n) ___ food.

13. Meal planning may be easier if a meal manager chooses the ___ first.

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14. The last menu item a meal manager needs to choose is the:

15. When planning for a family member with special needs, a meal manager can work with a(n):

Activity 10/B Planned SpendingDirections: 1Read chapter 10. 2Read the following statements about planned spending. 3Circle T if the statement is true and F if the statement is false.T F 1. On the average, families in the United States spend about 50 percent of their

income for foodT F 2. It costs more to feed a teenager than it does to feed a senior citizenT F 3. All families with similar food needs spend the same amount of money on

food.T F 4. As family income increases, the use of staple foods, such as beans and rice,

tends to increase.T F 5. Being able to recognize seasonal food values and choose quality meats and

produce are important meal management skills.T F 6. A meal manager’s available time and energy affect the family food budget.T F 7. A family that eats casseroles and canned goods will likely spend more on food

than a family that eats steaks and fresh produce.T F 8. A family’s value system does not affect spending.T F 9. A meal manager is responsible for staying within the family’s household

spending.T F 10. A budget is a plan for managing how money is spentT F 11. Money received as tips, gifts, and interest should usually not be included as

sources of income in a budget.T F 12. Savings should be listed on a budget as a flexible expense.T F 13. Food and utility bills are examples of fixed expenses.T F 14. Flexible expenses are easier to adjust than fixed expenses.T F 15. Protein foods are the most costly group of foods.T F 16. During off seasons, canned and frozen fruits and vegetables are usually

cheaper than fresh produce.T F 17. Small packages of food products are usually better buys than large packages.T F 18. A meal manager may be able to save money by preparing more foods from

scratch.T F 19. Restaurants, concession stands, and vending machines take a portion of a

family’s food dollar.T F 20. Overspending the food budget to stock up on sale items one week may enable

a meal manager to underspend the next week.

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Activity 10/C Planning Satisfying MenusDirections: 1Read chapter 10. 2In the box below, create an illustration of a satisfying meal by either drawing various foods or clipping pictures from a magazine and mounting them. 3Then evaluate the meal by describing the variety it includes for each of the listed aspects of appetite appeal. You will use this information again when you complete your third quarter final.

Variety of flavors:

Variety of colors:

Variety of textures:

Variety of shapes:

Variety of sizes:

Variety of temperatures:

Menu:

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Chapter 11: The Smart Consumer

Activity 11/A Types of StoresDirections: 1Read chapter 11. 2Complete the chart below by describing the different types of food stores and listing the advantages and disadvantages of each. 3Then answer the questions that follow.Type of Store Description Advantages DisadvantagesSupermarket-Safeway, Riley’s and Save Mart

Discount Supermarket-Food 4 Less, Grocery Outlet, Rancho San Miguel Market

Twenty-four hour convenience store-7/11

Specialty Store- Trader Joes, La Superior, La Tapatia

Delicatessen- De Vinci’s, Rinaldi’s, La Superior, La Tapatia, Rancho San Miguel MarketOutlet Store- Sam’s, Costco, and Smart and Final

Food Co-op- Davis

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Farmer’s Market

Roadside stand

In which type of store would you prefer to shop?? Why?

When might you choose to shop in other types of food stores?

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Activity 11/B Using Food AdvertisementsDirections: 1Read chapter 11. 2Use the advertising flyer from a local grocery store to make a shopping list. 3Use the guide on the left to list the various specials according to the area of the store where you will find them. 4Then plan balanced meals around the advertised specials in the spaces provided on the right. You will use this information and or process again with your 3rd quarter final project.

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Shopping List BreakfastProduce

DairyLunch

Deli

MeatDinner

Canned/Packaged foods

Bakery Snacks

Frozen foods

Miscellaneous Other

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Activity 11/C Unit PricingDirections: 1Read chapter 11. 2Compare the following pairs of shelf tags showing unit prices and answer the questions that follow.

1. What is the total price of the corn grits?

2. What is the package size of the oatmeal?

3. Which cereal is cheaper?

4. What size package of rice has the higher unit price?

5. What is the unit price of the 2LE package?

6. What is the unit price difference between the two package sizes?

Ziploc Double Zipper Bags- Quart, 80 Count$1.39Unit Price $0.174 per ounce

Glad Storage Bags- Quart, 50 Count$1.09Unit Price $0.218 per ounce

7. Which brand of storage bags has the lower total price?

8. Which brand has the lower unit price?

9. How many bags are in a package of Glad Storage bags?

10. What type of product do these tags describe?

11. What is the unit price of the “crystal” product?

12. Which product comes in the smaller package?

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Activity 11/D Shopping for FoodDirections: 1Read Chapter 11. 2Complete the following statements about shopping for food. 3Then arrange the shaded letters to spell a term related to shopping for food.

1. __ __ __ __ __ __ __ __ __ __ __ __ __ are substances that are added to food for a specific purpose.

2. A brand sold only by a store or chain of stores is called a: __ __ __ __ __ __ __ __ __ __.

3. Customers may pay higher prices because of the increased cost of longer business hours at 24 hour __ __ __ __ __ __ __ __ __ __ __ stores.

4. A plain labeled, no-brand grocery item is a __ __ __ __ __ __ __ __ __ __ __ __ __ __.5. A __ __ __ __ __ __ __ __ __ __ __ __ is a type of store that sells ready-to-eat foods like

cold meats and salads.6. __ __ __ __ __ __ __ __ supermarkets sell food at reduced prices and in large quantities.7. An identification of quality given to some food products is a __ __ __ __ __.8. __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ allows consumers to purchase

groceries over the internet.9. Making an unplanned purchase without much thought is called:

__ __ __ __ __ __ __ __ __ __ __ __ __.10. A brand that is advertised and sold throughout the country is called a:

__ __ __ __ __ __ __ __ __ __ __ __ __.11. A listing of a product’s cost per standard unit, weight, or measure is called:

__ __ __ __ __ __ __ __ __ __ __.12. __ __ __ __ __ __ __ foods are foods produced without the use of synthetic fertilizers,

pesticides, or growth stimulants.13. Thinking about how packaging materials can be reused or recycled before buying a

product is called __ __ __ __ __ __ __ __ __ __.14. Pairing items from different grocery sections to prompt consumers to buy and use the

products together is a selling technique called:__ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __.

15. A type of store found near farms during the growing seasons is a:__ __ __ __ __ __ __ __ __ __ __ __ __.

16. A __ __ __ __ __ __ __ __ __ __ __ __ can help consumers save time, avoid extra trips for forgotten items, and stick to their food budgets.

17. Dairies, bakeries, and butcher shops are examples of __ __ __ __ __ __ __ __ __ stores.18. Self-service stores that carry both food and nonfood items are:

__ __ __ __ __ __ __ __ __ __ __ __.

__ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ involves evaluating different brands, sizes, and forms of a product before making a purchase decision.

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Activity 11/E Using Food LabelingDirections: 1Read Chapter 11. 2Use the information on the package label shown to answer the following questions.

1. What is the common name and form of this food?

2. What is the volume of the contents of this container?

3. What is the name and address of the distributor of this product?

4. What is the second most common ingredient in this product?

5. What is the size of a serving of this product?

6. How many calories does a serving of this product provide?

7. How many grams of total fat does a serving of this product provide?

8. How many grams of total fat does a serving of this product provide?

9. What percent of the Daily Value for saturated fat does a serving of this product provide?

10.What is the unit used to measure cholesterol in food products?

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11.How many calories in a serving of this product from carbohydrates

12.How many carbohydrates in a serving of this product from sugar?

13.Is this product a better source of vitamin A or vitamin C? Explain your answer.

14.How many servings of this product would a person need to receive 100% of the Daily Value of calcium?

15.How much fiber does a person on a 2,500 calorie diet need each day?

16.How many calories does a gram of fat supply?

17.What is the UPC number that identifies the manufacturer of this product?

18.What does the other part of the UPC number identify?

19.What type of date appears on this product?

20.What does this date tell you?

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Activity 11/F Consumer ResourcesDirections: 1Read Chapter 11. 2Identify which source of consumer help and information you would rely on in each of the following situations. 3Also state your reason for choosing each source you identify.

1. A full-page ad in a national magazine describes a brand of apple juice as “fresh”. When you read the fine print on the carton, however, you see the juice is from concentrate and contains preservatives.

2. You want to know how Grade AA eggs differ from Grade A eggs.

3. You want to find out how various frozen entrees rate in terms of taste, price, and nutritional value.

4. You want to be sure there is not an unsafe amount of pesticide residue on the fruit you are buying.

5. You want to be sure the meat you are buying has met standards for safety and wholesomeness.

6. You buy a carton of milk from the store and find it is sour.

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7. After several complaints to the supermarket manager, you are still noticing products ringing up for more than shelf tag prices.

8. You want to know how long it is safe to keep a jar of sweet pickle relish after opening it.

9. You want to be sure the new toaster you are buying will operate safely

10. You want to know where you should file a complaint against a local farmer. You have seen him fertilizing his vegetable fields with toxic waste and later selling the vegetables at a roadside stand.

11.

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Integrated Learning- Third Quarter Final- This is NOT a group or team project. Project is to be completed individually and off campus. Project should be 7+ pagesDirections:

1. Cover with title, your name, and the date2. Table of contents3. Section 1: Describe a family, including ages, family monthly income, special dietary

needs, etc.4. Section 2: Prepare a menu for two days for the whole family.

a. Include 3 meals to be eaten at home or away. If the whole family doesn’t eat the same thing then you need to have 3 meals per family member.

b. Include 2 snacks that will be eaten at home or away per family member5. Section 3: Provide all recipes for all meals and snacks per all family members6. Section 4: Prepare a shopping list that correlates with the menus and recipes.7. Section 5: Specify any items needed for food preparation that are staples already

available in most homes (ex: salt, flour, etc.).8. Use the Performance Criteria to help plan and evaluate your project.

PREFORMANCE CRITERIAFamily

o Describes memberso Includes ages

o Lists special dietary needso Lists monthly income

Meals plannedo Includes three mealso Includes snackso Provides for any meals

originating from homeo Meets Food Guide Pyramid

guidelines for all members

o Includes a variety of Textures, Flavors, Shapes/sizes, Temperatures, and Colors

o Uses an appropriate formo Suitable for monthly income

of familyRecipes

o Includes all that are neededo Low in fat and sugar

o Meet the special dietary needs of family members

Shopping Listo Includes all foodso Includes correct quantityo Lists specific prices of foodso Totals cost

o Organized by logical categories

o Easy to follow when in the store

Staples listo Includes all items not purchased

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TEACHER EVALUATION FORM

EVALUATION CRITERIACover page and Table of Contents are worth 25 points. The rest (25*3) is worth a total of 75 points for a project total of 100 points.

3- Above MasteryOutstanding evidence of the criteria

2- Mastery

Substantial evidence of the criteria, with minor flaws

1- Partial Mastery

Some evidence of the criteria, with major flaws

0- Nonmastery

Little or no evidence of the criteria

FAMILYo Describes memberso Includes ageso Lists special dietary needso Lists monthly incomeMEALS PLANNEDo Includes three mealso Includes snackso Provides for any meals originating

from homeo Meets Food Guide Pyramid

guidelines for all memberso Includes a variety of Textureso Includes a variety of Flavorso Includes a variety of Shapes/sizeso Includes a variety of Temperatureso Includes a variety of Colorso Uses an appropriate formo Suitable for monthly income of

familyRECIPESo Includes all that are neededo Low in fat and sugaro Meet the special dietary needs of

family membersSHOPPING LISTo Includes all foodso Includes correct quantityo Lists specific prices of foodso Totals costo Organized by logical categorieso Easy to follow when in the storeSTAPLES LIST

o Includes all items not purchased

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References:Larzen, Velda L. & Bence, Debrah L. (2000). Guide to good food. Tinley Park, IL:Goodheart-Willcox Company, Inc., 207-222.

Bence, Deborah, L. & Lazok, Claudia A. (2000). Guide to good food, studentactivity guide. Tinley Park, IL: Goodheart-Willcox Company, Inc., 55-64.

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