Objective 8.01 Summarize wise food selection practices.

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Objective 8.01 Summarize wise food selection
practices.

• Teen Living Notes

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Food Selection Practices

• A. Meal planning
• 1. Nutrition- Number of servings needed per
  group.
• 2. Appeal The way a meal looks and taste
  together.
• Characteristics of an appealing meal
• Color variety (different mixture)
• Flavor (blend right combination together)
• Shape (different sizes and looks)
• Temperature (cold to hot combinations)
• Texture (how the food feels crisp, softness,
  hard, creamy, crunchy, or chewy)

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Food Selection Practices

• B. Shopping tips
• 1. Prepare to shop
• A. make a list
• B. check supplies and staples (basic food items
  used regularly)
• Where to shop
• Convenience store
• Specialty store
• Supermarket
• Warehouse club

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Food Selection Practices

• How to shop
• Unit pricing- price of an item per oz., lb, or
  other accepted unit of measure. You divide the
  cost of the product into the measurement. To
  figure out just how much you are paying for each
  unit of measurement.
• Product Dating- help to judge freshness
• Pull date sell by date, the last day a
  product mat be sold.
• Expiration date use by date, the last day a
  product is considered fresh.

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Food Selection Practices

• 3. Reading Labels
• A. Basic information name of product, amount of
  food by weight, name and address of manufacturer,
  a list of ingredients.
• B. Nutrition Labels serving information,
  calorie information, nutrient information,
  percent daily value, daily values, and conversion
  guide

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Food Selection Practices

• C. Preservatives keep foods fresh longer
• Additives substances that are added to the food
  before it is sold.
• D. Organically grown produced without the use
  of manufactured chemical fertilizers
• E. Universal Product Code a symbol placed on a
  product to keep store inventory list up to date
  and print out prices on customer receipt

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Food Selection Practices

• 4. Comparing Brands
• A. generic goods that have a plain package and
  are less expensive than others.
• B. National products sold across the country.
  (most expensive)
• C. Store products produced especially for the
  store or chain that sells them. (less than
  national, but higher than generic)

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Food Selection Practices

• 5. Judging Quality
• A. Signs of spoilage bruises or breaks in the
  skin, poor color, softness (mushy) or old age
  like potatos with sprouts
• B. Signs of freshness firmness, proper color, no
  damage or defects

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Food Selections

• Choose foods from all food groups grains,
  vegetables, fruits, milk, and meats
• 64oz. Divided into 3.69 64 cent per ounce
• 24oz. Divided into 1.49 .06 cent per ounce
• Entrée main dish (meat side items) Meal
  planning usually begins with this.
• Order of food appetizer, entrée with beverage,
  then dessert
• When reading a list of ingredients whatever is
  listed first, that product has the most amount of
  that ingredient whatever is listed LAST, it has
  the least of that ingredient

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Food Selections

• Example of a Good Nutritional Menu vegetable
  soup, grilled cheese sandwich, grapes, and milk
• When an expiration date has run out on a product,
  look further back on the shelf for a fresher
  package.
• To save time and money take a shopping list with
  you to the store

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Food Selections

• Best place to shop for buying fresh fruits and
  vegetables to get good quality and value would be
  an supermarket
• A convenience store would be a speedy check out
  store for buying one item like a gallon of milk
  to take home after work.
• Unit pricing is used to determine the best buy of
  a package

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Food Selections

• A person would look on a label under nutrition
  facts to find out the fat content of a product.
• To save time while grocery shopping, organize
  your list based on the store layout
• Example of supplies/staples flour, sugar, and
  salt

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Food Selections

• When purchasing specialty items like fish to get
  the freshest quality buy them from a fish market.
• When shopping at a warehouse club you will pay an
  annual membership fee once an year, but you will
  buy food items at a lower price to save money.

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Food Selections

• A large packaged of food with a low unit price
  may NOT be the most economical buy if the food
  will spoil before it can be used. If this
  happens, you are wasting your money.
• A pull date that is out of date should NOT BE
  SOLD.
• Eat a snack before going grocery shopping to
  avoid unplanned purchases.

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Food Selections

• Buy produce that is in season in order to get the
  best quality for the LOWEST cost.
• Use coupons for items you buy on a regularly
  bases.
• When determining the unit price you will need to
  look for net content information on the label to
  see what measurement the product is

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Food Selections

• Apple juice would be a good nutritious beverage
• On the universal product code, on a food label,
  will tell the customer on their receipt itemizes
  purchases
• A wise shopper will check prices that are scanned
  at the check-out to be sure prices match what was
  shelf price

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Food Selections

• Store brand items contain preservatives, homemade
  items will not last as long and will mold faster
  because of this.
• Reading a label on how many calories a person has
  consume if they have eaten the entire package if
  label said servings per container 2 and
  calories said 130 you must add 130 2 or 130 X
  2 to get the answer of 260 total calories

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Food Selections

• Nutrients are proteins, carbohydrates, vitamins,
  minerals, water, fat. To determine the highest
  nutrient in a package look on the label under
  nutrition and see which one of these are the
  highest amount.
• Animal crackers would be a healthy choice for
  someone with high cholesterol

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Food Selections

• To determine how many fat grams you have eaten,
  look on label and see what a serving size is and
  count the number you have ate example 23 is a
  serving and total fat is 2g for this amount. So
  you have taken in 2 fat grams.
• When substituting food on a menu to add interest
  and variety, remember color as one
  characteristic. Example change milk to pink
  lemonade if your meal consist of a lot of light
  colors or broccoli from carrots if your meal has
  a lot of orange color in it
• If all your food items are cold remember to add
  a variety of temperatures.